KR101247093B1 - A Pig Skin Soup and Manufacturing Method Thereof - Google Patents
A Pig Skin Soup and Manufacturing Method Thereof Download PDFInfo
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- KR101247093B1 KR101247093B1 KR1020100097223A KR20100097223A KR101247093B1 KR 101247093 B1 KR101247093 B1 KR 101247093B1 KR 1020100097223 A KR1020100097223 A KR 1020100097223A KR 20100097223 A KR20100097223 A KR 20100097223A KR 101247093 B1 KR101247093 B1 KR 101247093B1
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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
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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
- A23L13/30—Meat extracts
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
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Abstract
본 발명은 저지방 고단백식품으로 굽거나 튀겨서 섭취하여 왔던 돈피를 곰탕형태로 섭취할 수 있도록 한 돈피곰탕 및 그의 제조방법이다.
이를 위해 본 발명은 돈피의 피하지방층과 털을 제거한 뒤, 세척하여 돈피를 준비하는 단계; 상기 준비된 돈피에, 상기 돈피 중량의 5∼7배에 해당되는 정수를 가한 후, 90∼100℃에서 20∼30분 동안 가열하여, 지방을 제거하는 1차 불순물 제거단계; 상기 지방이 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 소주, 월계수 잎, 후추, 생강의 혼합물을 더욱 첨가하여, 90∼100℃에서 50∼60분 동안 가열하면서, 돈피의 냄새를 제거하는 2차 불순물 제거단계; 상기 냄새가 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 90∼100℃에서 10∼20분 동안 가열하면서, 상기 혼합물의 냄새를 제거하는 3차 불순물 제거단계; 상기 혼합물의 냄새가 제거된 돈피와 50∼60℃의 온수를 1:1의 비율로 넣고 분쇄하는 돈피분쇄단계; 및 상기 분쇄된 돈피를 가열하여 국물을 우려내는 추출단계를 포함하여 제조되는 것을 특징으로 하는 돈피를 이용한 곰탕제조방법에 관한 것이다.The present invention is a donpi gomtang and its manufacturing method that can be ingested in the form of gomtang that has been ingested by baking or fried with a low fat high protein food.
To this end, the present invention comprises the steps of removing the subcutaneous fat layer and the hair of the pig skin, washing to prepare the pig skin; A primary impurity removal step of removing fat by adding an integer corresponding to 5 to 7 times the weight of the pork skin and then heating at 90 to 100 ° C. for 20 to 30 minutes to the prepared pork skin; After adding the purified water corresponding to 5 to 7 times the weight of the pork skin, the mixture of shochu, bay leaf, pepper, and ginger was further added to the pork skin from which the fat was removed, and then heated at 90 to 100 ° C. for 50 to 60 minutes. While, the second impurity removal step of removing the smell of the donpi; A third impurity removing step of removing the smell of the mixture while adding an integer corresponding to 5 to 7 times the weight of the pork skin to the odor removed pork skin and then heating at 90 to 100 ° C. for 10 to 20 minutes; A donpi grinding step of grinding the donpi and the hot water at 50 to 60 ° C. in a ratio of 1: 1, from which the odor of the mixture is removed; And an extraction step of heating the pulverized pork skin to soak the broth.
Description
본 발명은 돈피를 이용한 곰탕제조방법에 관한 것으로, 보다 구체적으로는 돈피를 정수, 소주, 월계수 잎, 후추, 생강의 혼합물을 넣고 끓여 돈피 특유의 이 취미를 제거한 후, 혼합물의 냄새가 제거된 돈피를 분쇄하고, 상기 분쇄된 돈피와 50∼60℃의 온수를 1:6의 비율로 혼합한 뒤 90∼100℃에서 80∼90분 동안 가열하여, 국물을 우려내는 것을 특징으로 하는 돈피곰탕 및 그의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing Gomtang using pork skin, and more specifically, pork pork with a mixture of purified water, soju, bay leaf, pepper, ginger, and boiled to remove this hobby unique to pork skin, and then the smell of the mixture is removed. And then, the pulpy pork meat and 50 to 60 ℃ hot water mixed in a ratio of 1: 6 and heated at 90 to 100 ℃ for 80 to 90 minutes, so that the broth boiled pork, characterized in that It relates to a manufacturing method.
곰탕은, 한우의 부위 중 우두고기, 소의 뼈, 내장, 양지, 우양등 부산물의 일부를 주원료로 장시간 고아서 육수를 추출한 뒤 무, 파, 마늘 및 야채류와 조미 향신료를 첨가하여 조리된 국물로써, 지금까지의 곰탕은 원료와 조리방법에 따라 소머리곰탕, 사골곰탕, 양 곰탕, 꼬리곰탕, 도가니곰탕, 갈비탕, 설렁탕 등의 종류가 알려져 있다.Gom-tang is a broth cooked by adding a portion of by-products such as beef, beef, beef, intestine, yangji, and cow sheep as the main ingredients, and extracting broth from radish, green onion, garlic, vegetables, and seasoning spices. Up to the Gomtang, there are known types of beef head soup, beef bone soup, sheep gomtang, tail gomtang, crucible gourmet soup, galbi tang, and Seolleongtang depending on the ingredients.
또한 육수를 추출할 때 양질의 정선된 약초 및 한방원료인 인삼, 홍삼, 녹각, 대추, 당귀, 영지 등을 첨가하여 열탕 처리하는데, 맛과 영양이 풍부한 곰탕은 임산부나 수유부, 허약한 사람에게 여름철에 더위를 이기는 식품으로, 추운 겨울에는 몸을 따뜻하게 해주는 보신용 전통식품으로 각광받아 왔다.In addition, when extracting broth, high-quality selected herbs and herbal ingredients such as ginseng, red ginseng, green tea, jujube, donkey, and Ganoderma lucidum are added to hot water treatment. It is a food that overcomes heat in the winter, and has been spotlighted as a traditional food for bosin, which warms the body in cold winter.
한편, 외피 층과 피하지방 층을 제거한 돈피는 쫄깃한 식감을 가지며 저지방 고단백이고, 특히 단백질 성분은 콜라겐으로 조단백질이어서 소화흡수가 잘 되지 않고 변을 통하여 배설되는 경향이 있는데, 이러한 특성을 가지는 콜라겐은 성인병을 예방하는 효과와 피부 미용에 탁월한 효과가 인정되어 현재 미용, 건강음료, 의약품 및 화장품 분야를 포함하여 다양한 분야에서 원료나 첨가제로 사용하고 있으며, 점차 그 활용분야가 확대되고 있는 추세이다.On the other hand, the pork skin which has removed the outer skin layer and subcutaneous fat layer has a chewy texture and is a low fat high protein. Especially, the protein component is collagen and crude protein, so it is not easily absorbed and is excreted through stools. It is recognized as an effective preventive effect on skin and beauty, and is currently used as a raw material or additive in various fields including beauty, health drinks, medicines and cosmetics, and its application field is gradually expanding.
다른 한편, 돈피는 각종 양념을 하여 구워먹거나 기름에 튀겨먹는 것이 일반적이고 간식용이나 술안주로 널리 애용되고 있어, 돈피를 전문적으로 취급하는 음식점이 많이 있는 실정이다.On the other hand, donpi is commonly eaten with various seasonings or fried in oil and widely used as snacks or snacks, there are many restaurants that specialize in donpi.
이에 특허공보 제 10-2010-0036053호에서는 요리용 탕물에, 10∼15cm길이로 절단한 돈피를 넣고 끓여 먹는 돼지껍데기의 요리방법이 공개되어 있으나, 이는 주원료를 장시간 고아서 육수를 추출한 뒤 각종 야채류와 조미향신료를 첨가하여 조리하는 일반적인 곰탕의 제조방법과는 다른 것으로, 돈피를 주원료로 하여 조리하는 곰탕은 공개되어 있지 않다.Patent Publication No. 10-2010-0036053 discloses a cooking method of pork skin, which is boiled with pork skin cut to 10-15 cm in boiling water for cooking, but after extracting the broth from the main raw material for a long time, In contrast to the general method of manufacturing Gom-tang, which is prepared by adding seasoning spices, Gom-tang, which is cooked using pork skin as a main ingredient, is not disclosed.
따라서 본 발명은 콜라겐이 주성분인 돈피를 곰탕의 주원료로 이용하여 돈피를 탕의 형태로 섭취할 수 있도록 한 것으로, 쫄깃한 식감을 제공하여 곰탕의 맛을 증대시킴과 동시에, 피부미용과 다이어트에 도움이 되는 곰탕을 제공하고, 돈피 특유의 냄새를 제거할 수 있도록 소주, 월계수 잎, 후추, 생강의 혼합물을 더욱 첨가하여 고아냄으로서, 돈피에 대한 거부감을 느꼈던 소비자층에게 손쉽게 접근할 수 있는 곰탕을 제공하는 것을 목적으로 한다.Therefore, the present invention is to use the main ingredient of Gom-Tang collagen as the main ingredient of Gom-Tang so that it can be in the form of Tang, providing a chewy texture to increase the taste of Gom-Tang, and is useful for skin care and diet. Providing Gomtang, and adding a mixture of soju, laurel leaves, pepper, and ginger to remove the peculiar smell of pork skin, providing Gomtang which is easily accessible to the consumers who felt the rejection of pork skin. For the purpose of
상기와 같은 목적을 달성하기 위하여 본 발명에서는 돈피곰탕과 돈피곰탕의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a donpigomtang and donpigomtang.
이하 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 일 견지에 의하면 본 발명은,According to one aspect of the present invention,
(a)돈피의 피하지방층과 털을 제거한 뒤, 세척하여 돈피를 준비하는 단계; (b)상기 준비된 돈피에, 상기 돈피 중량의 5∼7배에 해당되는 정수를 가한 후, 90∼100℃에서 20∼30분 동안 가열하여, 지방을 제거하는 1차 불순물 제거단계; (c)상기 지방이 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 소주, 월계수 잎, 후추, 생강의 혼합물을 더욱 첨가하여, 90∼100℃에서 50∼60분 동안 가열하면서, 돈피의 냄새를 제거하는 2차 불순물 제거단계; (d)상기 냄새가 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 90∼100℃에서 10∼20분 동안 가열하면서, 상기 혼합물의 냄새를 제거하는 3차 불순물 제거단계; (e)상기 혼합물의 냄새가 제거된 돈피와 50∼60℃의 온수를 1:1의 비율로 넣고 분쇄하는 돈피분쇄단계; 및 (f)상기 분쇄된 돈피를 가열하여 국물을 우려내는 추출단계를 포함하여 제조되는 돈피곰탕의 제조방법을 제공한다.(a) removing the subcutaneous fat layer and hair of the pig skin, and washing to prepare the pig skin; (b) a primary impurity removal step of removing fat by adding an integer corresponding to 5 to 7 times the weight of the pork skin to the prepared pork skin and heating at 90 to 100 ° C. for 20 to 30 minutes; (c) After adding an integer corresponding to 5 to 7 times the weight of the pork skin to the pork skin from which the fat has been removed, a mixture of soju, bay leaf, pepper, and ginger is further added, and the mixture is 50 to 60 at 90 to 100 ° C. A second impurity removal step of removing the odor of the donpi while heating for minutes; (d) a tertiary impurity which removes the smell of the mixture while adding an integer corresponding to 5 to 7 times the weight of the pig skin to the pig skin from which the odor is removed, and then heating at 90 to 100 ° C. for 10 to 20 minutes. Removing step; (e) a donpi pulverizing step of crushing the donpi and the hot water at 50 to 60 ° C. in a ratio of 1: 1, from which the odor of the mixture is removed; And (f) heating the pulverized pork skin to provide a manufacturing method of pork pork gomtang, which is prepared by extracting the soup.
바람직하게는 상기 1차 불순물이 제거된 돈피에 소주, 월계수 잎, 후추, 생강의 혼합물을 더욱 첨가할 때 돈피와 소주를 5:0.8∼1의 비율로 구성하여 90∼100℃에서 50∼60분 동안 가열하면, 상기 세척한 뒤에도 남아있는 돈피의 잔여 이취미를 돈피를 고아내는 과정에서 제거할 수가 있게 된다.Preferably, when the mixture of shochu, bay leaf, pepper, and ginger is further added to the pork skin from which the primary impurities are removed, the pork skin and shochu are composed of 5: 0.8 to 1 at 50 to 60 minutes at 90 to 100 ° C. When heated for a while, the remaining odor of the pork skin remaining after the washing can be removed in the process of pickling pork skin.
또한 본 발명에 있어서, 상기 3차 불순물을 제거한 돈피를 작은 알갱이 크기로 분쇄하고, 상기 분쇄된 돈피 및 온수와, 50∼60℃의 온수를 1:6의 비율로 90∼100℃에서 80∼90분 동안 가열하여 국물을 우려내는데, 이와 같이 작은 알갱이 크기로 분쇄하여야 탕의 형태로 밥과 함께 섭취할 때 목의 넘김이 자연스러우며, 상기 비율에 따라 국물을 우려낼 때 돈피특유의 풍미가 국물과 어우러져 조화로운 맛을 갖는 돈피곰탕을 제조할 수가 있게 된다.In the present invention, the pig skin from which the tertiary impurities have been removed is pulverized to a small grain size, and the pulverized pork skin and hot water and hot water at 50 to 60 ° C. at a ratio of 1: 6 at 80 to 90 ° C. at 90 to 100 ° C. Boil the broth by heating it for a minute, so it should be crushed into small grains so that the neck turns smooth when ingested with rice in the form of a hot water. Together, it is possible to produce donpi gomtang with a harmonious taste.
이상에서 살펴본 바와 같이, 본 발명에 따른 돈피 곰탕은 돈피 특유의 냄새를 제거할 수 있도록 돈피를 고아내는 과정에서 소주, 월계수 잎, 후추, 생강의 혼합물을 첨가하여, 그 결과 돈피 특유의 이 취미가 제거되어 돈피고유의 맛을 살리도록 하였고, 세포기능의 활성화, 세포증식작용, 지혈, 면역력 강화 효과가 있는 돈피의 콜라겐 성분을 충분히 섭취 할 수 있어 성인병 예방 효과 및 다이어트에 도움을 주며, 피부미용에 탁월한 효과가 있어 건강에 도움을 준다.As described above, the Donpi Gomtang according to the present invention adds a mixture of soju, laurel leaf, pepper, ginger in the process of pinching pork skin so as to remove the peculiar smell of pork skin. It removes the unique taste of pork skin, and it can ingest enough collagen ingredient of pork skin which has cell function activation, cell proliferation effect, hemostasis, and immunity strengthening effect, which helps to prevent adult disease and diet, and also for skin beauty It has an excellent effect on health.
또한, 돈피에 양념을 하여 구워먹거나 기름에 튀겨먹는 종래의 돈피 섭취방법은 너무 질기고 씹기에 부담이 있어 치아가 약한 소비자로서는 저지방 고단백이며 가격도 상대적으로 저렴한 돈피를 충분히 섭취하기에 어려웠으나, 어린이나 노약자들도 섭취가 용이하도록 작은 알갱이로 분쇄하고 장시간 고온에서 고아서 제조한 본 발명은, 돈피자체의 풍미가 그대로 살아있으면서도 식감이 쫄깃하고 부드러워서 소비자층이 확대될 것이 예상되며, 소비자 기호도가 매우 우수하여 제품 경쟁력이 높을 것으로 예상된다.In addition, the conventional methods of ingesting pork skins that are seasoned with pork skin or grilled or fried in oil are too chewy and burdensome to chew, so it is difficult for consumers with weak teeth to consume enough low-fat pork and relatively inexpensive pork skin. In addition, the present invention manufactured by crushing into small grains and orphaned at a high temperature for a long time, so that the elderly can easily ingest, the texture of the pork itself is still alive and chewy and soft, and the consumer base is expected to expand. Product competitiveness is expected to be high.
도 1은 본 발명에 따른 돈피 곰탕의 제조방법을 나타낸 순서도이다.1 is a flow chart illustrating a method of manufacturing donpi gomtang according to the present invention.
이하, 본 발명을 구체적인 실시 예에 의해 보다 상세히 설명하고자 한다. 하지만, 본 발명은 하기 실시 예에 의해 한정되는 것은 아니며, 본 발명의 사상과 범위 내에서 여러 가지 변형 또는 수정 할 수 있음은 이 분야에서 당업자에게 명백한 것이다.Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited by the following examples, and various modifications or changes can be made within the spirit and scope of the present invention to those skilled in the art.
본 발명에 따른 돈피 곰탕의 제조방법.Method of producing a donpi gomtang according to the present invention.
1-1. 곰탕의 주원료가 되는 돈피를 준비하는 단계.1-1. Preparing the donpi which is the main ingredient of Gom-tang.
먼저 털이 있는 외피 층과 피하지방 층이 제거된 돈피5kg을 흐르는 물에 깨끗이 세척하였다.First, 5 kg of pork skin with the hairy outer layer and subcutaneous fat layer removed was washed thoroughly with running water.
1-2. 돈피의 지방을 제거하는 1차 불순물 제거단계.1-2. Primary impurity removal step to remove fat from pork skin.
솥이나 들통에 상기 세척하여 준비된 돈피를 넣고 상기 돈피중량의 5∼7배에 해당되는 정수를 가한 후, 90∼100℃에서 20∼30분 동안 가열하여, 지방을 우려내었다.The washed pork prepared in the pot or pail was added, and purified water corresponding to 5 to 7 times the weight of the pig skin was added, and then heated at 90 to 100 ° C. for 20 to 30 minutes, resulting in fat.
이는 돈피를 흐르는 물에 세척하여 돈피 표면에 있는 지방을 제거 한 뒤에도 지방성분이 남아있을 수 있으므로, 돈피 세포 사이 피부조직에 남아있는 지방을 제거할 뿐만 아니라 돈피의 유효성분이 체내흡수가 빠르도록 하기 위해 90∼100℃에서 20∼30분 동안 강하게 가열하여 지방을 우려내었다. 이때 물이 끓으면 냄비의 뚜껑을 열어 수증기가 배출되도록 하여 냄새를 제거하도록 하였는데, 이는 지방과 함께 돈피 고유의 냄새를 수증기를 통하여 제거하기 위함이다.Since the fatty components may remain after washing the pork skin under running water to remove the fat from the surface of the pork skin, not only to remove the fat remaining in the skin tissue between the pork skin cells but also to make the active ingredient of the pork skin quicker to absorb the body. Fat was simmered by heating strongly at 90-100 ° C. for 20-30 minutes. At this time, when the water boils, the lid of the pot is opened so that the steam is discharged to remove the odor. This is to remove the smell of the pig skin and the original odor through the steam.
1-3. 혼합물을 첨가하여 돈피의 냄새를 제거하는 2차 불순물 제거단계.1-3. Second impurity removal step to remove the smell of pork skin by adding the mixture.
상기 지방이 제거된 돈피5kg에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 35도 소주 0.8∼1L , 월계수 잎 20g, 통후추20g, 생강10g을 더욱 첨가하여, 90∼100℃에서 50∼60분 동안 가열하였다.To 5 kg of pork skin from which the fat was removed, an integer corresponding to 5 to 7 times the weight of the pork skin was added, and then 35 degrees shochu 0.8-1 L, laurel leaf 20 g, whole peppercorn 20 g, and ginger 10 g were further added, and 90 to 100 ° C. Heated at 50-60 minutes.
여기서 돈피와 소주가 5:0.8∼1의 비율로 구성한 것은 본 발명자의 경험에 근거한 것으로, 본 발명자는 돈피와 소주를 5:0.8∼1의 비율로 구성하여 가열하였을 때 돈피자체의 비린내를 최소화하면서도 돈피 특유의 풍미를 제공할 수 있는 돈피곰탕이 만들어짐을 알게 되었다. 소주는 35도 소주를 사용하는 것이 돈피특유의 이취미를 제거하는 데 효과적이었다.Herein, the composition of pork skin and soju at a ratio of 5: 0.8 to 1 is based on the experience of the present inventors, and the present inventors have minimized the fishy smell of the pig body when heated at a ratio of 5: 0.8 to 1. It was discovered that Donpi Gomtang is made to provide the unique flavor of Donpi. The use of 35-degree shochu was effective in eliminating the peculiar taste of pork.
또한, 월계수 잎은 자연향료의 재료로써 약 2%의 정유(精油)가 들어 있는데 주요성분은 시네올(cineole)이며, 쓴맛이 있지만 특유의 향기가 나는 이 잎은, 어린잎을 건조시켜 활용하고 육류나 생선의 냄새제거에 탁월한 기능을 가지고 있는 것으로 알려져 있다. 서양요리인 고기스튜, 돼지바베큐뿐만 아니라 한식요리에도 많이 사용되어 족발이나 수육 등에도 사용되고 있다.Laurel leaves contain about 2% of essential oils as natural fragrances. The main ingredient is cineole, which has a bitter taste but a characteristic fragrance. It is known to have excellent functions in removing odors from meat and fish. It is used not only for Western cuisine, meat stew and pork barbeque, but also for Korean food.
또한, 후추는 코를 콕 찌르는 고유한 향기로운 냄새가 나며, 맛은 맵고 얼얼하여 아주 자극적인 향신료로 구풍제나 위산분비촉진제로 약품에도 쓰이고 있으며, 피페린(piperine), 차비신(chavicine), 피레리딘(piperidine), 피페레틴(piperettine)으로 이루어진 함유수지에서 자극적인 맛이 난다.In addition, pepper has a unique fragrance that stinks nose, tastes hot and spicy and is a very irritating spice that is used in medicine as a puncture or gastric acid secretant. Piperine, chavicine, and pyrreri It contains an irritating taste in the resin containing piperidine and piperettine.
또한, 생강은 뿌리줄기가 향기롭고 톡 쏘는 맛이 있어 음식의 양념, 향료나 약품 등에 쓰이는데 향신료로서의 생강은 약간 쓴맛이 나며 보통 말린 후 갈아서 빵, 과자, 카레 요리, 소스, 피클, 진저에일 등에 이용하고 있다. 생강은 2% 정도의 정유(精油)를 함유하는데, 그 주성분인 진지베린(zingiberene), 진제론(zingerone)은 얼얼한 맛을 내며 이러한 정유를 추출해 식품과 향수 제조에 이용하고 있다.In addition, ginger is fragrant and has a tingling taste. It is used for seasonings, spices and medicines. Ginger is a bit bitter and usually dried and ground to use for bread, sweets, curry dishes, sauces, pickles, ginger ale, etc. . Ginger contains about 2% of essential oils, the main ingredients of which are jinbeberin (zingiberene) and gingerone (zingerone) have a taste and extract these essential oils are used in food and perfume production.
상기 돈피 5kg에, 돈피중량의 5∼7배에 해당하는 정수와 함께 35도 소주 0.8∼1L을 첨가하고, 상기 기재한 바와 같은 효과가 있는 향신료인 월계수 잎 20g, 통후추20g, 생강10g을 첨가한 뒤 90∼100℃의 강한 불에서 50∼60분 동안 가열하였는데 이로서 돈피 특유의 잡냄새를 제거할 수 있었다. 본 발명자는 돈피5kg에 월계수 잎 20g, 통후추20g, 생강10g을 첨가하였을 때 돈피 특유의 잡냄새를 제거하면서도 은은한 향기를 풍기어 식욕을 자극하는 돈피곰탕이 만들어짐을 알게 되었다. 또한 후추는 통후추를 사용하는 것이 바람직하다.To 5 kg of pork skin, 0.8-1 L of 35 degrees shochu is added with an integer corresponding to 5 to 7 times the weight of pork skin, and 20 g of laurel leaves, 20 g of black pepper, 20 g of ginger, which are effective as described above, and 10 g of ginger are added. After heating for 50 to 60 minutes in a strong fire at 90 to 100 ℃, it was possible to remove the peculiar smell of pork. When the present inventors added laurel leaf 20g, whole pepper 20g, ginger 10g to 5kg of pork skin, it was found that pork skin soup is made to stimulate appetite while removing the smell of pork skin. It is also preferable to use pepper as a whole pepper.
또한 돈피를 삶을 때, 돈피를 삶는 동안 발생되는 수증기와 누린내가 외부로 방출될 수 있도록 수증기 배출이 자유로운 일반 솥이나 들통 또는 수증기 배출구를 구비한 냄비를 사용하는 것이 바람직하다.In addition, when boiled pork skin, it is preferable to use a general pot or pail or a pot having a steam outlet free of steam discharge so that the steam and enjoyable smell generated during boiled pork skin can be released to the outside.
1-4. 혼합물의 냄새를 제거하는 3차 불순물 제거단계.1-4. Tertiary impurity removal step to remove odor of the mixture.
상기 냄새가 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 90∼100℃에서 10∼20분 동안 가열하였다.To the pig skin from which the odor was removed, an integer corresponding to 5 to 7 times the weight of the pig skin was added and then heated at 90 to 100 ° C. for 10 to 20 minutes.
육류나 생선의 냄새제거에 탁월한 기능을 가진 상기 혼합물중의 하나인 월계수 잎은, 향신료로 많이 이용되나 특유의 강한 향기가 있어 이러한 특유의 향기가 2차불순물 제거단계를 거친 돈피에 남아있을 경우, 돈피 고유의 식감과 맛을 저하시킬 수가 있으므로 잔여 향신료의 냄새를 제거하기 위하여 90∼100℃에서 10∼20분 동안 가열하였다.Laurel leaves, one of the mixtures that have an excellent ability to deodorize meat or fish, are widely used as spices but have a distinctive strong scent, so when these peculiar scents remain in pork skin after the second impurity removal step, Since it may lower the texture and taste of pork, it was heated at 90 to 100 ° C. for 10 to 20 minutes to remove the smell of residual spices.
또한 향신료의 냄새가 수증기와 함께 배출될 수 있도록 수증기 배출구를 확보한 상태에서 가열하는 것이 바람직하다.In addition, it is preferable to heat the state while securing a steam outlet so that the smell of spices can be discharged with the steam.
1-5. 돈피분쇄단계.1-5. Money pulverization stage.
상기 향신료의 냄새가 제거된 돈피와 50∼60℃의 온수를 1:1의 부피비율로 넣고 분쇄기에 분쇄하였다.Pork skin from which the odor of the spices was removed and hot water at 50 to 60 ° C. were put in a volume ratio of 1: 1 and pulverized in a grinder.
상기와 같이 3차례 불순물을 제거하는 과정을 거친 돈피를, 곰탕의 형태로 섭취할 수 있도록 하기 위하여 작은 알갱이 크기로 분쇄하였는데, 돈피는 질기고 씹기에 부담이 있어 치아가 약한 노약자나 어린이가 먹기에 부담이 되므로, 돈피의 쫄깃한 식감을 느낄 수 있으면서도 탕의 형태로 섭취할 때 자연스럽고 부드러운 맛을 제공하기 위하여 돈피를 가로와 세로 길이가 0.5cm내외의 크기가 되도록 분쇄하였다.In order to be taken in the form of Gom-tang, the pork skin which has undergone the process of removing impurities three times as described above was pulverized into small grain size. Since it is burdensome, the pork skin is ground so that the width and length of the pork skin are about 0.5cm in size in order to provide a natural and smooth taste when ingested in the form of hot water while still feeling the chewy texture of the pork skin.
또한 상기와 같이 3차례 불순물을 제거하는 과정을 거친 돈피만을 분쇄기에 넣고 분쇄할 경우 너무 뻑뻑하여 분쇄가 잘 이루어지지 않으므로 온수와 1:1의 비율로 혼합하여 분쇄할 때 효과적으로 돈피의 분쇄가 이루어졌다.In addition, when only the pig skin which has undergone three times of removing impurities as described above is put into the grinder and crushed, it is too stiff so that the grinding is not performed well. .
1-6. 국물을 우려내는 추출단계.1-6. Extraction step to boil the broth.
질기고 씹기에 부담이 있지만 영양학적으로 우수한 돈피를 어린이나 노약자들도 섭취가 용이하도록, 작은 알갱이로 분쇄한 다음 상기 분쇄된 돈피 및 온수와, 50∼60℃의 온수를 1:6의 부피비율로 90∼100℃에서 80∼90분 동안 고아서 육수를 추출하였다.Chewy but chewable but nutritious piglets are pulverized into small grains for easy consumption by children and the elderly, and then the pulverized pork skin and hot water and hot water at 50-60 ℃ are 1: 6 volume ratio. The broth was extracted by orphaning at 90 to 100 ° C. for 80 to 90 minutes.
본 발명자는 상기 분쇄된 돈피 및 온수와, 50∼60℃의 온수를 1:6의 비율로 혼합하는 것이, 돈피를 곰탕의 형태로 섭취할 때 돈피자체의 풍미가 그대로 살아있으면서도 쫄깃하고 부드러운 돈피의 식감을 동시에 느끼기에 가장 적합한 돈피곰탕이 만들어짐을 알게 되었다. 즉, 상기 분쇄된 돈피 및 온수와, 50∼60℃의 온수를 1:6의 비율로 구성하는 것이 돈피곰탕의 맛을 전반적으로 고려할 때 최적이라고 할 수 있다.The present inventors mix the pulverized pork skin and hot water with a hot water at 50 to 60 ° C. in a ratio of 1: 6. I realized that the best pork pig soup is made to feel the texture at the same time. That is, it may be said that the pulverized pork skin and hot water and hot water at 50 to 60 ° C. in a ratio of 1: 6 are optimal when considering the taste of pork skin.
기호도 검사.Check sign too.
상기 실시 예 1에 따라 제조된 본 발명의 돈피곰탕의 기호도를 측정하기 위하여, 맛, 냄새, 외관, 전반적인 기호성을 구분하여 40명(어린이 10명, 여성 15명, 남성 15명)에게 관능검사를 하였다.In order to measure the palatability of the donpigomtang of the present invention prepared according to Example 1, taste, smell, appearance, overall palatability by sensory test to 40 people (10 children, 15 women, 15 men) It was.
이때 비교예로 일반사골곰탕을 사용하였다. 아래 표 1은 관능검사결과에 관한 것이며, 10점 평점 법을 사용하였다.At this time, a regular bone bone soup was used as a comparative example. Table 1 below relates to sensory test results, and a 10-point scoring method was used.
* 맛, 냄새, 외관, 전반적인 기호성* Taste, smell, appearance, overall palatability
일반적으로 처음 접하는 음식일 경우 거부감을 나타내는 경우가 많으나, 상기 관능검사결과에서 알 수 있듯이 본 발명에 따른 돈피곰탕은 처음 맛보는 음식임에도 불구하고 일반 사골곰탕과 비슷한 높은 기호성을 나타내었다.In general, the first food is often rejected, but as can be seen from the sensory test results, the pig pig gomtang according to the present invention exhibited a high palatability similar to that of a regular bone bone soup despite being the first taste.
특히, 돈피를 굽거나 튀겨먹는 것이 아닌 새로운 형태인 탕으로 섭취할 수 있으면서도 돈피자체의 풍미가 그대로 살아있고 식감이 쫄깃하여 성인병 예방 및 다이어트효과가 있는 돈피를 다양한 방법으로 섭취할 수 있어 유용하다는 답변이 많았다.In particular, it is useful not only to grill or fry pork, but also to take it as a new form of tang, but the flavor of pork itself is still alive and the texture is chewy. There were a lot.
다만, 맛, 냄새, 외관 항목에 있어서 돈피곰탕이 일반 사골곰탕에 비해 다소 낮은 결과가 나왔고 전반적인 기호성도 일반사골곰탕에 비해 낮은 것으로 보이나, 그 차이가 크지 않은 것으로 평가되었고, 본 발명인 돈피곰탕이 처음 접해보는 음식이라는 점을 고려할 때 유의미성을 가진다고 보기는 어려울 것으로 판단된다.However, in terms of taste, smell, and appearance, the results were slightly lower than those of regular beef bone soup, and overall palatability was lower than that of ordinary beef bone soup, but the difference was evaluated as not significant. Considering that it is a food to be seen, it is difficult to see it as meaningful.
상기와 같은 본 발명에 의하여 소비자는, 영양분을 다량 함유하고 있고 고단백 저칼로리식품인 돈피를, 작은 알갱이로 분쇄하고 장시간 고온에서 고아서 곰탕의 형태로 제조함으로써, 돈피자체의 풍미가 그대로 살아있으면서도 식감이 쫄깃하고 부드러운 돈피 곰탕을 섭취할 수 있으며 궁극적으로 성인병 예방 효과 및 다이어트에 도움을 받을 수 있고, 피부미용에 탁월한 효과를 얻을 수 있게 된다.According to the present invention as described above, consumers can eat pork, which is a high-protein, low-calorie food, by pulverizing it into small grains and brewing it at a high temperature for a long time, so that the taste of pork is still alive. You can take a soft and donpi Gomtang, ultimately to help prevent geriatric diseases and diet, and get an excellent effect on skin beauty.
또한 본 발명에 의하여 생산자는, 장시간 고온에서 고아내는 주원재료가 한우의 우두고기, 소의 뼈, 내장, 양지, 우양 등으로 이루어지는 것에 비해 돈피를 주요 구성성분으로 함으로서 생산비 절감효과를 누릴 수 있게 된다.In addition, according to the present invention, the producer can enjoy the production cost reduction effect by making the main ingredient as the main ingredient, as compared to the main raw material to be boiled at high temperature for a long time consisting of beef cow beef, bovine bone, guts, Yangji, cow sheep and the like.
또한, 그동안 처리과정이 복잡하여 가죽으로서의 경제성이 낮고, 또 너무 질기고 맛이 없어 식용으로도 거의 쓸모가 없으며, 광우병을 우려하여 동물성 사료로도 가치가 없어 유지성분을 추출한 후 소각되거나 퇴비로 처리되는 경우가 많았던 돈피를 식용으로 거부감 없이 이용할 수 있게 됨에 따라, 산업상으로 매우 유용한 발명이라고 할 수 있을 것이다.In addition, the processing process is complicated, and the economical efficiency of the leather is low, and it is too tough and tasteless, so it is almost useless for food, and it is not useful as animal feed because of fear of mad cow disease. As it is possible to use pork skin for food without objection, it can be said to be a very useful invention in industry.
Claims (4)
(b)상기 준비된 돈피에, 상기 돈피 중량의 5∼7배에 해당되는 정수를 가한 후, 90∼100℃에서 20∼30분 동안 가열하여, 지방을 제거하는 1차 불순물 제거단계;
(c)상기 지방이 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 소주, 월계수 잎, 후추, 생강의 혼합물을 더욱 첨가하여, 90∼100℃에서 50∼60분 동안 가열하면서, 돈피의 냄새를 제거하는 2차 불순물 제거단계;
(d)상기 냄새가 제거된 돈피에, 상기 돈피 중량의 5∼7배에 해당하는 정수를 가한 후, 90∼100℃에서 10∼20분 동안 가열하면서, 상기 혼합물의 냄새를 제거하는 3차 불순물 제거단계;
(e)상기 혼합물의 냄새가 제거된 돈피와 50∼60℃의 온수를 1:1의 부피 비율로 넣고 돈피를 가로와 세로의 길이가 0.5cm의 크기가 되도록 분쇄하는 돈피분쇄단계; 및
(f)상기 분쇄된 돈피를 가열하여 국물을 우려내는 추출단계;를 포함하여 이루어지는 것을 특징으로 하는 돈피를 이용한 곰탕제조방법.(a) removing the subcutaneous fat layer and hair of the pig skin, and washing to prepare the pig skin;
(b) a primary impurity removal step of removing fat by adding an integer corresponding to 5 to 7 times the weight of the pork skin to the prepared pork skin and heating at 90 to 100 ° C. for 20 to 30 minutes;
(c) After adding an integer corresponding to 5 to 7 times the weight of the pork skin to the pork skin from which the fat has been removed, a mixture of soju, bay leaf, pepper, and ginger is further added, and the mixture is 50 to 60 at 90 to 100 ° C. A second impurity removal step of removing the odor of the donpi while heating for minutes;
(d) a tertiary impurity which removes the smell of the mixture while adding an integer corresponding to 5 to 7 times the weight of the pig skin to the pig skin from which the odor is removed, and then heating at 90 to 100 ° C. for 10 to 20 minutes. Removing step;
(e) a pig blood grinding step of grinding the pig skin from which the smell of the mixture is removed and hot water at 50 to 60 ° C. in a volume ratio of 1: 1 to grind the pork skin so that its length and length are 0.5 cm; And
(f) an extraction step of heating the pulverized pork skin to soak the soup;
상기 (c)단계는, 상기 지방이 제거된 돈피 5kg에 대하여 상기 소주는 0.8∼1L를 첨가하는 것을 특징으로 하는 돈피를 이용한 곰탕제조방법.The method of claim 1,
In the step (c), the method of producing Gomtang using pork skin, wherein the shochu is added to 0.8 kg of pork which has been removed from the fat.
상기 (f)단계는, 상기 분쇄된 돈피 및 온수와, 50∼60℃의 온수를 1:6의 부피 비율로 90∼100℃에서 80∼90분 동안 가열하여, 국물을 우려내는 것을 특징으로 하는 돈피를 이용한 곰탕제조방법.The method of claim 1,
In the step (f), the ground pork and hot water and hot water at 50 to 60 ° C. are heated at 90 to 100 ° C. for 80 to 90 minutes at a volume ratio of 1: 6, and the broth is soaked. Gomtang manufacturing method using pork skin.
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KR20190123941A (en) | 2018-04-25 | 2019-11-04 | 한재득 | How to make soup using Chamerae extract powder |
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