KR101314251B1 - A Method for Preparing of a Marinated Ground Pork Comprising Bamboo Shoots and the Marinated Ground Pork Comprising Bamboo Shoots Prepared by the Method - Google Patents

Abstract

The present invention relates to a method for producing bamboo shoots and to bamboo shoots prepared by the above method. In the method of the present invention, bamboo shoots are used, and bamboo shoots tteokgalbi is prepared using a specific content and a specific amount of seasoning sauce for each pig, and the dietary fiber is included as bamboo shoots, and the physiological activity and functionality of bamboo shoots are added. In addition, the intrinsic off-flavor of pork used in the tteokgalbi is removed, the taste and the appearance is maintained while greatly improving the overall taste has the effect of greatly improving the taste. On the other hand, bamboo shoot Tteokgalbi prepared by the method of the present invention exhibits a lower number of microorganisms in E. coli group compared to Tteokgalbi that does not contain bamboo shoots, and the storage period of the Tteokgalbi can be extended by adding bamboo shoots.

Description

A Method for Preparing of a Marinated Ground Pork Comprising Bamboo Shoots and the Marinated Ground Pork Comprising Bamboo Shoots Prepared by the Method}

The present invention relates to a method for producing bamboo shoots tteokgalbi with excellent product stability, added functionality and improved functionality, and a bamboo shoot tteokgalbi prepared by the above method.

Recently, as the social structure is diversified and complicated due to the improvement of the standard of living, the demand for instant foods such as gimbap or sandwich, which pursues simplicity, is gradually increasing. In addition, meat products such as instant sausage, tteokgalbi and seasoned meat can also be found easily in general convenience stores or large marts.

However, as the demand for food quality as well as the supply of nutrients increases, consumers' preference for high-fat meat products that cause obesity, high blood pressure, cancer and coronary artery disease has begun to decrease. On the other hand, as the intake of meat increases and the incidence of adult diseases due to excessive intake of nutrients, dietary fiber is becoming more important as a functional food.

Among the bamboos growing in Korea, bamboos with high economic value and wide distribution area are Wangdae, powdered rice cakes, and Byeongjongjuk. The bamboo shoots are mainly edible. Among them, more than 60% is concentrated in Jeonnam province, and bamboo production of Damyang is Is 6,546 tons, equivalent to 6.5 billion won.

Bamboo shoots generally refer to young and tender shoots sprouting from the basement of bamboo. The efficacy of bamboo shoots is effective in cutting phlegm and fever, encephalopathy, neuropathic headache, dizziness in pregnant women, acute infectious diseases, and pediatric span.In agreement, the constipation prevents constipation, fever, hangover, blood clotting, diuresis, and stress. It is known to be effective in insomnia, obesity and hypertension.

Tteokgalbi has been developed in the province of Cholla by removing the flesh attached to the ribs, finely slicing it, wrapping it in ribs, and baking it in a griddle or oven. Recently, the oven is so developed that the meat is sliced without being beaten and stored in a frozen place using vinyl. You should thaw some of the frozen spare ribs beforehand. If the thaw is too much, it breaks, and if it is too frozen, it is not cooked.

There is a growing awareness of dietary fiber and dietary life from many source foods such as bamboo shoots, lotus root or burdock, which is considered to be a source of dietary fiber. Dietary fiber is a non-digestible substance that cannot be broken down by digestive enzymes in the human body. , Lignin, pectin and gum. In order to solve the problems of high-fat meat products, by adding dietary fiber as a fat substitute to meat products, it is possible to lower the fat content and lower the consumers' concern about the disease caused by excessive intake of fat.

Recently, as the diet has been westernized and diversified, the role of dietary fiber in physiological activity and functional aspects has been newly evaluated, and as the interest in well-being food has increased, the role for dietary fiber intake has been more emphasized. It is a trend.

[One]. AOAC. Official Method of Analysis 18 th ed, Association of official Analytical chemists, Washigton, DC, USA (2005). [2]. Oeckel et al ,. Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods. Meat Sci. 51: 313-320 (1999). [3]. Moon et al. Effects of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. ENGLISH J. FOOD SCI. ANI. RESOUR. 23: 97-102 (2003).

The present inventors endeavored to develop a manufacturing method of the tteokgalbi with excellent product stability and added functionality. As a result, bamboo shoots were used, and bamboo shoots tteokgalbi was prepared by using a specific content and a specific sauce for each pig area. As a result, bamboo fiber contained dietary fiber, and the physiological activity and functionality of bamboo shoots were added. By removing the inherent off-flavor of the pork is maintained, while maintaining the appearance and appearance, the taste is greatly improved by confirming the effect that the overall preference is greatly improved, the present invention was completed.

Accordingly, it is an object of the present invention to provide a method for producing bamboo shoots.

Another object of the present invention is to provide a bamboo shoot Tteokgalbi prepared by the method of the present invention described above.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for producing bamboo shoots, which includes the following steps: (a) preparing salted bamboo shoots; (b) adding garlic powder, green onion powder, and carrot powder to the ground pork and mixing them to prepare a dough material; (c) First grinding is added to ginger, turmeric and fresh ginseng, and the second milled product is mixed with seaweed salt and soy sauce to the first milled product, and sugar, rice starch syrup, pepper and the second milled product. Adding and mixing the leaf powder, and preparing a sauce by mixing the mixture of eggs and seed; (d) mixing the dough material of step (b) and the seasoning sauce of step (c) with the primary dough; And (e) adding the salted bamboo shoots of step (a) to the resultant of step (d) and kneading secondly.

The present inventors endeavored to develop a manufacturing method of the tteokgalbi with excellent product stability and added functionality. As a result, bamboo shoots were used, and bamboo shoots tteokgalbi was prepared by using a specific content and a specific sauce for each pig area. As a result, bamboo fiber contained dietary fiber, and the physiological activity and functionality of bamboo shoots were added. The unique off-flavor of the pork is removed, and the appearance and appearance are maintained, while the taste is greatly improved, and the overall acceptability was confirmed to be greatly improved.

Hereinafter, the method of the present invention for producing bamboo shoots tteokgalbi in detail as follows:

(a) Preparation of salted bamboo shoots

First, the method of the present invention prepares salted bamboo shoots.

According to a preferred embodiment of the present invention, bamboo shoots used in the present invention are Phyllostachys bambusoides , Phyllostachys nigra ), Phyllostachys pubescens), Sasa (Sasa borealis), Jeju Sasa (Sasa quelpaertensis ), oleander ( Sasa kurilensis ), Pseudosasa japonica , and Sasa coreana ) and islands ( Sasa gracilis is a bamboo selected from the group consisting of, and more preferably, Phyllostachys bambusoides ), Phyllostachys nigra ) or bamboo shoots of Phyllostachys pubescens , most preferably using the order of Phyllostachys nigra .

According to another preferred embodiment of the invention, the preparation of the salted bamboo shoot of step (a) comprises the following steps:

(a-1) Desquamation of Bamboo Shoots

First, to prepare salted bamboo shoots, boil the bamboo shoots and remove the epidermis.

Specifically prepared bamboo shoots are boiled in water at 80-100 ° C. for 20-60 minutes to remove the epidermis, and 10-20 cm in length and 60-75 g in weight are removed.

(a-2) Soaked in brine of bamboo shoots

The method of the present invention is then immersed in the brine at a concentration of 30-45% of the skinned bamboo shoots of step (a-1).

According to a preferred embodiment of the present invention, the brine can be prepared using a sun salt from which the brine is removed for at least one year.

According to a more preferred embodiment of the invention, the concentration of said brine is 33-42%, even more preferably 35-40%, most preferably 36-38%. The salt water of the above concentration can be used to store bamboo shoots for a long time.

(a-3) pressurizing the soaked bamboo shoots

The method of the present invention then applies a pressure of 80-120 kg / m ² to the soaked bamboo shoots of step (a-2).

The reason for applying the pressure is to increase the salting rate in bamboo shoots.

According to a preferred embodiment of the present invention, the pressure is 100-115 kg / m ² , more preferably 105-112 kg / m ² .

(a-4) Drain bamboo shoots and store in vacuum with low concentration of brine

Then, the method of the present invention is the step of removing the water of the bamboo shoot of step (a-3) and mixing the dried bamboo shoots and salt water of 5-15% concentration in a weight ratio of 10-20: 1 and vacuum storage Go through.

According to a preferred embodiment of the present invention, the moisture content of the dried bamboo shoots is 90-98%, more preferably 91-95%, even more preferably 92-94%.

According to another preferred embodiment of the invention, the brine has a concentration of 7-13%, more preferably 9-11%. The brine concentration used for vacuum storage uses a lower concentration than the brine used in the step (a-2).

According to another preferred embodiment of the present invention, the dried bamboo shoots and the brine with a concentration of 5-15% are mixed in a weight ratio of 10-20: 1 by weight, more preferably 13-18: 1 by weight, more More preferably in a weight ratio of 15-17: 1.

Subsequently, the vacuum packaging for the vacuum storage is then stored, the salted bamboo shoots in the refrigerated state of 1-4 ℃.

(a-5) salted sejeol after removal and washing of the bamboo salt

Finally, the preparation of the salted bamboo shoot of the present invention is boiled in water to break the vacuum stored bamboo shoot of step (a-4), followed by washing with water to remove the salt and drying after cutting.

According to a preferred embodiment of the present invention, the salinity of the bamboo shoot from which the salt is removed is 0.3-0.7%, more preferably 0.4-0.6%.

The cutting may be carried out using various cutting machines known in the art, and the salted bamboo shoots are cut into 0.1-0.2 cm in size using the cutting machine.

In this way, salted bamboo shoots can be prepared.

(b) Preparation of dough material

Then, the method of the present invention is added to the ground crushed pork, garlic pulverized, and carrot crushed to prepare a dough material by mixing.

The pulverization of the pork is cut into 0.3-0.8 cm in thickness using a variety of slicers known in the art, and then carried out by using a variety of grinders known in the art.

For the pork, it is preferable to use the battery, the Fuji, the back fat, and the triple region of the pork.

According to a preferred embodiment of the present invention, the dough material is 100 parts by weight of the battery, and 50 to 75 parts by weight of Fuji, 20-45 parts by weight of fat, triple 20-45 parts by weight, garlic grinding 3-10 parts by weight of water, 3-10 parts by weight of green onion pulverized product, and 3-10 parts by weight of carrot pulverized product, more preferably, the dough material is 100 parts by weight of the battery, and 100 parts by weight of Fuji 55 -72 parts by weight, 25-40 parts by weight of back fat, 25-40 parts by weight of pork belly, 4-8 parts by weight of garlic powder, 4-8 parts by weight of green onion powder and 4-8 parts by weight of carrot powder, More preferably, the dough material is 100 parts by weight of the battery, and 60-70 parts by weight of Fuji, 30-36 parts by weight of back fat, 30-36 parts by weight of pork, 30-36 parts by weight of garlic, 6-7.2 parts by weight of garlic Parts, 6-7.2 parts by weight of leek grits and 6-7.2 parts by weight of carrot grits.

When the dough material is included in the content, the intrinsic off-flavor of pork is reduced.

(c) preparation of seasoning sauce

Then, the method of the present invention is first crushed by adding the seed to ginger, turmeric and fresh ginseng, and the second crushed by mixing the hamchochogi salt and soy sauce in the first crushed product, the sugar, Rice starch syrup, pepper and leaf powder are added and mixed, and a mixture of eggs and seed is prepared to prepare a sauce.

The first pulverization is performed by repeating the above procedure three times by adding a seed to ginger, turmeric and fresh ginseng, crushing for 30 seconds-2 minutes and stopping for 10-30 seconds in one.

Subsequently, the first crushed product is mixed with seaweed salt and soy sauce, and secondly pulverized for 30 seconds to 2 minutes using various mills known in the art. Sugar, rice starch syrup, pepper, and leaf powder were added to the second milled product, mixed for 3-10 minutes, and the mixture was added to the egg and mixed for 30 seconds-2 minutes for 5-15 minutes. Remix.

According to a preferred embodiment of the present invention, the seasoning source of step (c) is 0.1-5 parts by weight of ginger, 0.1-5 parts by weight of turmeric, 0.1-5 parts by weight of ginseng, 0.1-5 parts by weight of perilla salt Parts by weight, soy sauce 0.1-5 parts by weight, sugar 5-20 parts by weight, rice starch syrup 3-15 parts by weight, pepper 0.1-5 parts by weight, soybean powder 0.01-1 parts by weight, eggs 4-20 parts by weight and seed 0.5 -10 parts by weight, more preferably 0.5-3 parts by weight ginger, 0.3-3 parts by weight, 0.3-3 parts by weight of ginseng, 0.3-3 parts by weight of ginseng salt, 0.5-3 parts by weight of saltwort salt, 0.1-soy sauce with respect to 100 parts by weight of the battery. 3 parts by weight, 6-15 parts by weight of sugar, 5-12 parts by weight of rice starch syrup, 0.3-3 parts by weight of pepper, 0.03-0.5 parts by weight of leaf powder, 4-15 parts by weight of eggs and 1-7 parts by weight of seed, Even more preferably, with respect to 100 parts by weight of the battery 0.8-1.5 parts by weight ginger, 0.5-1.5 parts by weight turmeric, 0.5-1.5 parts by weight ginseng, 1-2 parts by weight of seaweed salt, 0.1-1 parts by weight soy sauce, sugar 8 -12 Ryangbu includes ssalyeot syrup 7-10 parts by weight, 0.5 to 1 part by weight of pepper, daeip powders from 0.03 to 0.1 parts by weight, 8-12 parts by weight of eggs and 1-5 parts by weight of rice wine.

When the seasoning sauce has the above content, the effect of reducing the intrinsic off-flavor of pork is excellent and the functionality of the tteokgalbi greatly increases.

According to another preferred embodiment of the present invention, the seed added to the first grinding product of step (c) and the seed added to the egg and seed mixture of step (c) have a weight ratio of 4: 5.

(d) 1 primary kneading of the dough ingredients and seasoning sauce

Subsequently, the method of the present invention is subjected to the first kneading by mixing the dough material of step (b) and the seasoning sauce of step (c).

The first dough is carried out using a variety of kneaders known in the art and put the dough material and seasoning sauce in the kneader and performs the dough six times for 30 minutes each 5 minutes in the front and rear direction.

(e) addition of the salt - the shoots to the primary and secondary kneading dough water

Finally, the salted bamboo shoots of step (a) are added to the first dough resulting from the step (d) and subjected to the second kneading.

The secondary dough is carried out using a kneader for 5-15 minutes, the salted bamboo shoots are 0.3-0.7% salinity, preferably 0.4-0.6% salinity. And salted bamboo shoots chopped to a size of 0.1-0.2 cm are added.

According to a preferred embodiment of the present invention, the salted bamboo shoot of step (e) is included in 20-80 parts by weight of salted bamboo shoots, more preferably 30-70 parts by weight of salted bamboo shoots, based on 100 parts by weight of the battery. Preferably 35-65 parts by weight of salted bamboo shoots.

When the salted bamboo shoot is included in the above content, it provides dietary fiber to the tteokgalbi, adds the physiological activity and functionality of the bamboo shoot, removes the intrinsic off-flavor of pork used for the tteokgalbi, and improves the sensory properties. .

According to a preferred embodiment of the invention, the method further comprises the step (e) after step (f) of aging and molding the secondary dough of step (e) at 0-4 ° C.

(f) low temperature aging and molding of the secondary dough

The method further comprises the step of aging and molding the secondary dough of step (e) at 0-4 ° C.

The aging improves the color, taste, age, juiciness and overall palatability while reducing the inherent off-flavor of pork and maintaining the appearance and appearance of the pork ribs by combining the ingredients included in the tteokgalbi as a whole.

According to a preferred embodiment of the present invention, the aging is carried out at 1-3 ° C.

In this way, bamboo shoots containing bamboo shoots can be ingested to bake, baked, thawed when grilled and stored frozen can be consumed.

As a result of measuring the change of E. coli group during cold storage of roasted bamboo shoots, it shows a lower microbial count in E. coli group than the rice cakes that do not contain bamboo shoots.

According to a preferred embodiment of the present invention, the bamboo shoot Tteokgalbi comprises bamboo shoots in an amount of 10-20% by weight, more preferably 12-18% by weight, most preferably bamboo shoots in relation to the total weight of bamboo shoots. % By weight.

According to another aspect of the present invention, the present invention provides a bamboo shoot rice cake rib prepared by the method of the present invention described above.

Bamboo shoot Tteokgalbi of the present invention is prepared by the method of the present invention described above, the common contents of both inventions are omitted in order to avoid excessive complexity of the specification according to the repeated description.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to a method for producing bamboo shoot rice cake ribs and bamboo shoot rice cake ribs prepared by the method.

(Ii) In the method of the present invention, bamboo shoots are prepared by using bamboo shoots, and a specific content and a seasoning sauce of a specific portion of pigs are used to prepare bamboo shoot tteokgalbi, which contains dietary fiber as bamboo shoots, and adds physiological activity and functionality of bamboo shoots. .

(Ⅲ) In addition, the intrinsic off-flavor of pork used in the tteokgalbi is removed, the appearance and appearance are maintained while the taste is greatly improved, the overall preference is greatly improved.

(Iii) On the other hand, the bamboo shoots tteokgalbi prepared by the method of the present invention exhibits a lower microbial count in E. coli group than the tteokgalbi that does not contain bamboo shoots, and the storage period of the tteokgalbi can be extended by adding bamboo shoots.

1 is a process chart showing the manufacturing process of bamboo shoots Tteokgalbi according to an embodiment of the present invention.
2 is a process chart showing the preparation of salted bamboo shoots according to an embodiment of the present invention.
Figure 3 is a change in the number of coliform group during refrigeration (4 ° C) storage of roasted bamboo shoot Tteokgalbi (15% by weight bamboo shoots added) (Example 5) and bamboo shoot-free baked Tteokgalbi (Comparative Example 2) prepared according to an embodiment of the present invention Is a graph showing

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Preparation Example 1: Preparation of Bamboo Shoots

Embodiment the bamboo used in Example was used for ground water and then collected by salting bamboo shoot, by May 2009, the middle one bunjuk (Phyllostachys snigramunis) harvested from Damyang subukmyeon farmers to remove the skin from the boiling 100 ℃ 40 minutes. After removing the epidermis (length: 10-20 cm; weight: 60-75 g), immerse 30 kg of sun-dried salt (Leeja-do, Sinan-gun), which had been removed for more than a year, in 100 kg of bamboo shoots and 50 L of groundwater in a stainless steel container (200 L). I was. Place the stone (20 kg) on the stainless steel tray ( Φ : 150 cm) so that the contents can be fully submerged, immerse it for 24 hours, and then dry the bamboo shoots to remove the moisture in the room (15 ± 1 ℃). The stomach was left for 10 minutes.

500 g of dehydrated bamboo shoots (water content: 93.82%) and 30 mL of 10% saline solution are placed in a vacuum packaging film (Ontario Provincial Police, OPP) bag and vacuum packaging machine (HFV-600L, Korea Fuji Industrial Co., Ltd., Seoul, Korea) and then packaged, stored in a refrigerated state of 2 ℃ was used in the experiment as required amount. The stored salted bamboo shoots were torn by hand to about 0.5 cm thickness, then boiled in 100 ° C. boiling water for 10 minutes, washed twice with ground water, and then immersed in ground water for 4 hours to remove salts. After dipping, water was removed using a stainless steel tray for 1 hour to remove moisture, and then, the blended (blender, size: 0.1-0.2 cm) was used as a material for bamboo shoots.

Preparation Example 2 Preparation of Bamboo Shoot Tteokgalbi

The manufacturing process for the preparation of rice cake ribs is shown in FIG. Pork used for the manufacture of bamboo shoot Tteokgalbi was slaughtered with non-antibiotic pork (Eoseongchofork, Suncheon, Jeonnam) and purchased pork stored frozen at -20 ℃ for about 30 days. Fuji, back fat and triplets were used. Garlic, leeks, and carrots used for Tteokgalbi are Bachelor's Farm (Jangseong, Korea), Ginger's Bachelor Farm (Damyang, Korea), Ulum's Bachelor Farm (Jindo, Korea), Ginseng is the Ginseng Cooperative (Geumsan, Korea) ), Eggs for Wolsan farm (Gwangju, Korea), pepper for dew, Nara Co., Ltd. (Daegu, Korea), Cheongju for department store restoration (Gyeongsan, Korea), rice malt syrup for Durechon (Nonsan, Korea), bamboo leaf powder for bamboo Health Country (Damyang, Korea), Sugar was purchased from Fair Cooperative Trade (Brazil), Hamchoja salt was purchased from Suncheon Hamchosaeng (Suncheon, Korea), and Soy Sauce from Hanju Food (Gwangju, Korea).

Frozen pork is cut into 0.5 cm thick using a high speed slicing machine (Jcc-360T, Jiwoo ENG, Hwaseong, Korea), and then ground with a grinder (M22s, Fuji Industrial Co., Gwangju, Korea) and grinds garlic, leeks and carrots in turn. After using, the meat and vegetables were mixed for 10 minutes using a kneading machine (MG13-32, Fuji Industrial Co., Gwangju, Korea) and placed in the kneader.

Seasoning preparation of the Tteokgalbi was prepared three times the ginger, turmeric and ginseng pulverized for 1 minute after grinding for 1 minute with 400 g of seedlings using a blender (4184, Brown, Czech Republic). After mixing the chopped seaweed salt and soy sauce in the ground material for 1 minute. The ground spices were placed in a stainless mixing bowl, followed by adding organic sugar, rice syrup syrup, pepper, and leaf powder, and mixing with a wooden spatula for 5 minutes. And the egg (3 kg) was mixed with 500 g of the seed for 1 minute using a blender, and then mixed again for 10 minutes using a material and a wooden spatula of the mixing bowl to prepare the seasoning. After putting the ingredients of the kneader and the seasoning of the mixing bowl in the kneader, kneading the dough ribs were prepared by kneading for 5 minutes in the front and rear directions for 30 minutes.

Bamboo shoot Tteokgalbi was further kneaded for about 10 minutes after adding bamboo shoots (salinity, 0.5%) to the kneaded material. The finished dough is aged at 2 ° C. refrigeration temperature for about 24 hours, and then molded in 100 g molds (stainless steel, 7 cm x 11 cm x 23 cm), frozen at -20 ° C. for 24 hours, and then used as an experimental material. It was. Table 1 below shows the composition of the bamboo shoot Tteokgalbi prepared by the above-described method:

- Comparative Example 1 Example 1 Example 2 Example 3 battery 300 300 300 300 Fuji 200 200 200 200 Back room 100 100 100 100 Threefold 100 100 100 100 garlic 20 20 20 20 Green onion 20 20 20 20 carrot 20 20 20 20 ginger 3 3 3 3 Turmeric 2 2 2 2 Fresh ginseng 2 2 2 2 pepper 2 2 2 2 Bamboo leaf powder 0.2 0.2 0.2 0.2 Sugar 30 30 30 30 Seaweed infection 4 4 4 4 Soy sauce One One One One Jeongjong 9 9 9 9 Rice syrup 25 25 25 25 egg 30 30 30 30 Bamboo shoot 0 118.4 153.2 190.6 Sum 868.2 986.6 1021.4 1058.8

Manufacturing example  3: Baked Bamboo Shoot Tteokgalbi Manufacturer

Baking process of the tteokgalbi prepared by the same process as FIG. Specifically, in order to thaw the frozen Tteokgalbi frozen for 7 days was thawed for 4 hours in a room temperature of 15 ℃. After the thawing is completed, a frying pan (26H-3599, Induction, Incheon, Korea) is used to cook bamboo shoot rice cake ribs using a household stove (RFT-513C, Rinnai Co., Ltd., Korea). 150 ° C.), followed by 2 minutes of bamboo shoot rice cake ribs, followed by primary heating for 3 minutes. After 3 minutes, the second stage was heated for 3 minutes by inverting the bamboo shoot Tteokgalbi after adjusting to the second stage of the stove. In order to prevent convex swelling in the central portion of bamboo shoot Tteokgalbi during heating, the center portion of Bamboo Shoot Tteokgalbi was scratched in a cross shape with tongs (stainless steel) and then heated for 1 minute. After baking, two plates of kitchen towels (Yuhan-Camberley, Korea) were put on the plate, and the top of the cake was covered with two pieces of kitchen towels. Bamboo shoot Tteokgalbi was left standing for 20 minutes to remove the juice that was drained and used as a sample for the physicochemical characteristics and sensory test of the roasted Tteokgalbi. In the case of toasting the ribs of Comparative Example 1 and Examples 1 to 3 by the method described above was used as Comparative Example 2 and Examples 4 to 6, respectively.

Experimental Example  1: Measurement of General Components of Bamboo Shoot Tteokgalbi

The moisture content, crude protein content, crude fat content, and crude ash content of the bamboo shoots of Preparation Example 1, and the general components of Bamboo Shoots Tteokgalbi of Examples 1 to 3 and Comparative Example 1 were measured.

Moisture, crude protein, crude fat, and crude ash of bamboo shoots were analyzed according to the AOAC method [1], and moisture was measured by atmospheric heating and drying, crude ash was directly quenched, crude protein was analyzed by micro-Kjeldahl nitrogen and automatic crude distillation. The analysis was performed using soxhlet extraction. The results are summarized in Table 2 below:

- moisture(%) Views min
(crude ash) (%) Joe fat (%) Crude Protein (%) Bamboo shoot of Preparation Example 1 93.82 0.34 0.25 2.03 Comparative Example 1 52.44 ^b 2.09 ^c 17.40 ^b 13.67 ^a Example 1 54.19 ^a 2.24 ^c 18.62 ^a 12.43 ^ab Example 2 53.58 ^a 2.40 ^b 18.63 ^a 11.19 ^b Example 3 54.14 ^a 2.79 ^a 18.32 ^a 11.34 ^b Comparative Example 2 56.91 ^b 2.04 ^c 18.33 ^b 13.30 ^a Example 4 63.60 ^a 2.53 ^b 16.17 ^c 12.27 ^b Example 5 58.11 ^ab 2.70 ^ab 17.64 ^bc 11.96 ^b Example 6 63.78 ^a 2.81 ^a 19.59 ^a 11.65 ^c

Another superscript in the same column means that a significant difference (p <0.05) remains.

As can be seen in Table 1, the moisture content of bamboo shoots without additives tteokgalbi (Comparative Example 1) was 52.44% and the moisture content of bamboo shoots added tteokgalbi (Examples 1 to 3) is 53.58-54.19% It was. The ash content of Tteokgalbi of Examples 1 to 3 was 2.04-2.81%, and the ash content was also increased as the amount of bamboo shoots increased. Crude fat was 17.40% in bamboo shoot-free Tteokgalbi (Comparative Example 1), and bamboo shoot added Tteokgalbi (Examples 1 to 3) was 18.32-18.63%. Crude protein showed 13.67% of bamboo shoot-free Tteokgalbi (Comparative Example 1), and bamboo shoot-added Tteokgalbi (Examples 1 to 3) showed lower crude protein content than bamboo shoot-free Tteokgalbi (Comparative Example 1).

Meanwhile, the moisture content of the roasted rice cake ribs (Comparative Example 2) without bamboo shoots was higher than before baking at 56.91%, and the moisture content of the roasted bamboo shoots with roasted bamboo shoots of Examples 4 to 6 was 58.11-63.78% before baking. To higher than 3. Crude fat was 18.33% in bamboo shoots-free Tteokgalbi (Comparative Example 2), and low in bamboo shoots 12 and 15% added Tteokgalbi (Examples 4 and 5) at 16.17 and 17.64%, respectively. In Example 6, the concentration was as high as 19.59%. The crude ash content was 2.53-2.81% in concentration-dependently as the amount of bamboo shoots increased. The crude protein content was 13.30% in bamboo shoot-free Tteokgalbi (Comparative Example 2) and bamboo shoot added Tteokgalbi (Examples 4 to 6). In 11.65-12.27%.

As a result of the experiment, the moisture content of bamboo shoot Tteokgalbi was increased when bamboo shoot was added due to the influence of moisture content of bamboo shoot. In addition, the increase in crude ash and the decrease of crude protein are also thought to be the effect of bamboo shoots.

Experimental Example  2: bamboo shoots pH  Measure

The pH was measured by dissolving 10 g of Tteokgalbi samples of Comparative Example 1 and Examples 1 to 3 in 90 mL of distilled water using a pH meter (VWR 8000, ORION INC., USA). The results are shown in Table 3 below:

sample pH value Comparative Example 1 6.27 ^a Example 1 6.23 ^b Example 2 6.22 ^b Example 3 6.23 ^b Comparative Example 2 6.35 ^ns Example 4 6.35 Example 5 6.37 Example 6 6.34

Other superscripts in the same column mean that a significant difference (p <0.05) remains, and superscript ns means no significant difference at p <0.05.

As can be seen in Table 3, the pH after thawing of bamboo shoot-free Tteokgalbi (Comparative Example 1) was 6.27, significantly higher than that of 6.22-6.23 of Bamboo Shoots added to bamboo shoots (Examples 1 to 3), Bamboo shoots added nookgalbi (Examples 1 to 3) did not show a significant difference. On the other hand, grilled Tteokgalbi (Examples 4 to 6) did not show a significant difference to 6.34-6.37 regardless of the amount of bamboo shoots added.

Experimental Example  3: Color Measurement of Bamboo Shoot Tteokgalbi

The chromaticity measurement to investigate the change in color of bamboo shoots before and after heating was measured using a colorimeter (CM-3500d, Minolta Co., Ltd, Japan), and the results were L * (lightness), a * (redness) And b * (yellowness) (Zero calibration; CM-A124 box, White calibration; CM-A120 box). The results are summarized in Table 4 below:

sample Chromaticity measurement L * a * b * Comparative Example 1 50.11 ^c 5.54 ^a 20.76 ^ns Example 1 51.79 ^b 4.96 ^b 21.09 Example 2 52.31 ^ab 4.63 ^b 21.34 Example 3 53.74 ^a 4.49 ^b 22.10 Comparative Example 2 54.68 ^c 3.75 ^ns 19.58 ^c Example 4 55.71 ^b 3.47 20.30 ^b Example 5 56.06 ^b 3.31 20.59 ^b Example 6 56.86 ^a 3.11 21.30 ^a

Other superscripts in the same column mean that a significant difference (p <0.05) remains, and superscript ns means no significant difference at p <0.05.

As can be seen in Table 4, in the case of bamboo shoot-free Tteokgalbi (Comparative Example 1), the L value indicating the brightness of the chromaticity was found to be 50.11, bamboo shoots 12, 15 and 18% of the rice cakes added to Examples 1 to 3 Were 51.79, 52.31 and 53.74%, respectively. As the amount of bamboo shoots increased, the L-value of brightness increased significantly.

The red value of a showed the highest value of 5.54 with bamboo shoot-free Tteokgalbi (Comparative Example 1), and showed no significant difference depending on the amount of bamboo shoot added, but showed a value lower than Bamboo Shoot-free Tteokgalbi (Comparative Example 1). On the other hand, b value indicating the yellowness did not show a significant difference depending on the amount of bamboo shoots added.

In the case of grilled Tteokgalbi, L value was 56.86, which was the highest in Tteokgalbi (Example 6) added with 18% bamboo shoots, and L value showed a significant difference as the amount of bamboo shoots decreased. The value of a showed no significant difference between samples and ranged from 3.11 to 3.75. The b value was similar to the L value, and bamboo shoot 18% added Tteokgalbi (Example 6) showed the highest value of 21.30.

Experimental results showed that the brightness increased with the addition of bamboo shoots, but the redness and yellowness did not show a big difference, making it suitable for baking. The brightness of the color shows the browning reaction between the amino acids of the protein and the reducing sugar, while the inside is added. It is believed that the brightness increased due to a bamboo shoot.

Experimental Example  4: Free Moisture Measurement of Bamboo Shoot Tteokgalbi

Determination of free moisture in Tteokgalbi is Whatman NO. It was measured using three filters. After dividing the filter paper into 4 pieces and weighing 3 pieces, put 1.5 g of the sample on it, wrap the sample using the filter paper, and place the sample wrapped with the filter paper in a 50 ml Palcon tube with the bundle side facing up, and then centrifuge. After centrifugation at 3000 rpm for 15 minutes, only the filter paper was weighed, and the free moisture was calculated using Equation 1 below, and the results are shown in Table 5 below:

[Equation 1]

Free moisture (%) = (filter paper weight after centrifugation-filter paper weight before centrifugation / sample weight) × 100

sample Free Moisture (%) Comparative Example 1 65 ^ns Example 1 62 Example 2 62 Example 3 61 Comparative Example 2 80 ^ns Example 4 81 Example 5 81 Example 6 84

The superscript ns means no significant difference at p <0.05.

Free moisture refers to the strength of meat to retain its moisture when physical force is applied, and it is not only a determinant of meat but also greatly influences other meat factors such as meat color, age, and juiciness [2].

As can be seen in Table 5, after thawing, the free moisture of bamboo shoot Tteokgalbi (Comparative Example 1 and Examples 1 to 3) was 61-65% did not show a significant difference by treatment, and roasted bamboo shoot Tteokgalbi (comparative example 2 and Examples 4 to 6) were 80-84%, which also showed no significant difference among the treatment groups. However, grilled Tteokgalbi showed a much higher water holding capacity than before baking.

As a result of the experiment, the free moisture of bamboo shoot Tteokgalbi before and after baking is judged to increase the water retention due to the protein degeneration of bamboo shoot Tteokgalbi and the breakdown of the bond in muscle fiber.

Experimental Example  5: Measurement of Texture of Grilled Bamboo Shoot Tteokgalbi

In order to measure the texture of roasted bamboo shoot tteokgalbi, it was cut into 1 × 1 cm in width and length, using a texture analyzer (TA-XT2, Texture Analyser, England) to measure hardness, springiness, cohesiveness and chewiness. (chewiness) was measured [3]. The instrument conditions for texture measurement were two bite compression test with pre-test speed of 2.0 mm / sec, test speed of 1 mm / sec, post-speed of 1 mm / sec and probe type of cylinder type (diameter 0.45 mm). Was measured five times to obtain an average value. Units of robustness are expressed in N / cm ² (force / area) and the results are shown in Table 6 below:

sample Robustness (N / cm ² ) Elasticity (cm) Coherence Chewability (Ncm) Comparative Example 2 160.29 ^a 0.86 ^a 0.64 ^a 88.51 ^a Example 4 132.37 ^b 0.76 ^b 0.63 ^a 52.88 ^b Example 5 104.73 ^c 0.89 ^a 0.48 ^b 49.17 ^b Example 6 63.96 ^d 0.94 ^a 0.42 ^b 28.91 ^c

Another superscript in the same column means that a significant difference (p <0.05) remains.

As can be seen in Table 6, the robustness of the roasted bamboo shoots Tteokgalbi (comparative example 2) was the highest at 160.29 N / cm ² , bamboo shoots added 12, 15 and 18% of the rice cakes (Example 4 to 6) was 132.37, 104.73 and 63.96 N / cm ² , respectively.

Elasticity (springiness) is a value indicating the degree to which the sample is deformed by a given force and then returned when the force is removed. However, there was no significant difference between the treatments of rice cake ribs, but 12% bamboo shoots added with bamboo shoots (Example 4) were 0.76 cm The lowest value is shown as.

Cohesiveness showed high content of bamboo shoots without additives (Comparative Example 2) and 12% added treatment (Example 4) to the extent that the sample was deformed until breakage. 5 and 6) showed low cohesiveness.

Chewiness is the strength of chewing until solid food can be swallowed. Bamboo sprouts-free Tteokgalbi (Comparative Example 2) showed the highest value of 88.51 and decreased as the amount of bamboo shoots increased.

As a result of the experiment, it was judged that the firmness and chewiness of the tteokgalbi decreased due to the effect of bamboo shoots.

Experimental Example  6: Sensory Evaluation of Grilled Bamboo Shoot Tteokgalbi

The sensory characteristics of tteokgalbi were evaluated by the 7-point scoring method (Very Good, 7-point; Very Dislike, 1-point). The appearance, color, taste, tenderness and juiciness were evaluated immediately after roasting Tteokgalbi. The overall preference of Tteokgalbi was evaluated in 50 subjects. The results are shown in Table 7 below:

Item Comparative Example 2 Example 4 Example 5 Example 6 Exterior 5.05 ^b 5.55 ^a 5.56 ^a 5.50 ^a color 5.10 ^b 5.55 ^a 5.75 ^a 5.55 ^a flavor 5.55 ^c 6.10 ^ab 6.40 ^a 6.30 ^a year 4.95 ^ab 5.40 ^ab 6.10 ^a 5.15 ^ab Juiciness 4.80 ^c 6.20 ^b 6.25 ^a 6.00 ^ab Overall preference 5.05 ^c 5.80 ^ab 6.40 ^a 5.35 ^b

Another superscript in the same column means that a significant difference (p <0.05) remains.

As can be seen in Table 7, when the sensory test of bamboo shoots tteokgalbi overall bamboo shoots added tteokgalbi (Examples 4 to 6) was excellent evaluation compared to the tteokgalbi not added, the overall preference is 15% added bamboo shoots treatment (Example 5 ) Shows the highest 6.40 value. This is judged that the addition of bamboo shoots, the feeling of toughness of Tteokgalbi scored higher sensory points than bamboo shoot-free treatment (Comparative Example 2).

Experimental Example  7: Measurement of Coliform Change in Cold Storage of Grilled Bamboo Shoot Tteokgalbi

In order to measure the microorganisms of the Tteokgalbi was measured by applying a pour plate (pour plate) method. After thawing, the baked rice cake ribs were packaged by dividing 100 g by using a zipper bag (clean zipper bag, Gimhae, Gyeongnam) of LDPE film, and used as a sample while being stored at 4 ° C. for 15 days. For each storage period, 10 g of Tteokgalbi was placed in a sterile stomacher bag and diluted with 90 mL of physiological saline, followed by homogenization for 2 minutes in a stormacher machine. 1 mL of the homogenized sample solution was taken and diluted 5 times using a vortex mixer to prepare a culture solution. And 20 mL of violet red bile agar plate count agar (Difco, Detroit, United States), aseptically, 1 mL of each step dilution was added to sterile Petri dishes and maintained at about 43-45 ° C. Petri dishes dispensed by aseptic dispensing and cooling coagulation were inverted and incubated for 48 hours in a 35 ± 1 ℃ incubator, and the resulting colonies were counted and tested for E. coli. The results are shown in FIG.

As can be seen in Figure 3, coliform group of bamboo shoot-free Tteokgalbi (Comparative Example 2) and bamboo shoots 15% added Tteokgalbi (Example 5) was not detected from the initial storage to 7 days of storage, but bamboo shoot-free Tteokgalbi (compare 10 days) The coliform group of Example 2) showed 4.22 log CFU / g, and then increased sharply to 5.01 log CFU / g on the 15th day of storage. On the 10th day of storage of 15% added bamboo shoots (Example 5), the E. coli group showed 2.42 log CFU / g, and then increased similarly to the absence of bamboo shoots, showing 4.23 log CFU / g on the 15th day of storage. Bamboo shoots added 15% bamboo shoots (Example 5) showed a lower microbial count of E. coli group during the storage period than the additive-free rice cakes (Comparative Example 2).

Therefore, it was found that the addition of bamboo shoots prolonged the storage period of the tteokgalbi and showed safety.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

A method of producing bamboo shoot tteokgalbi comprising the following steps:
(a) Boil the bamboo shoots to remove the epidermis, submerse the bamboo shoots with a concentration of 30-45 (w / v)% of brine, and then press the pressure of 80-120 kg / m ² to the bamboo shoots. Add water to remove bamboo shoots, mix the dried bamboo shoots and brine with a concentration of 5-15 (w / v)% in a weight ratio of 10-20: 1 and vacuum and then boil the vacuum bamboo shoots Washing with water to remove salt, drying and then cutting to prepare salted bamboo shoots;
(b) adding garlic powder, green onion powder, and carrot powder to the ground pork and mixing them to prepare a dough material;
(c) First grinding is added to ginger, turmeric and fresh ginseng, and the second milled product is mixed with seaweed salt and soy sauce to the first milled product, and sugar, rice starch syrup, pepper and the second milled product. Add the leaf powder and mix, and mix the egg and the seed mixture to prepare the seasoning sauce,
The seasoning sauce is 0.1-5 parts by weight of ginger, 0.1-5 parts by weight of turmeric, 0.1-5 parts by weight of ginseng, 0.1-5 parts by weight of saltwort salt, 0.1-5 parts by weight of soy sauce, sugar 5- with respect to 100 parts by weight of the battery. 20 parts by weight, 3-15 parts by weight of rice starch syrup, 0.1-5 parts by weight of pepper, 0.01-1 parts by weight of leaf powder, 4-20 parts by weight of eggs and 0.5-10 parts by weight of seed, and added to the primary grinding result The seed is added to the egg and the seed mixture is prepared by the seasoning sauce consisting of a weight ratio of 4: 5.
(d) mixing the dough material of step (b) and the seasoning sauce of step (c) with the primary dough; And
(e) adding salted bamboo shoots of step (a) to the resultant of step (d) and kneading secondly. According to claim 1, wherein said bamboo is Timber Bamboo (Phyllostachys bambusoides), bunjuk (Phyllostachys nigra), maengjongjuk (Phyllostachys pubescens), bamboo (Sasa borealis), Jeju Sasa (Sasa quelpaertensis), island Sasa (Sasa kurilensis), two (Pseudosasa japonica ), Sasa coreana and Sasa gracilis .
The method of claim 1, wherein the bamboo shoot Tteokgalbi is characterized in that the bamboo shoots contain 10-20% by weight relative to the total weight of the bamboo shoots.
delete The method according to claim 1, wherein the dough material of step (b) is 100 parts by weight of the battery, and 50 to 75 parts by weight of Fuji, 20-45 parts by weight of fat, 20-45 parts by weight of threefold, based on 100 parts by weight of the battery, 3-10 parts by weight of garlic powder, 3-10 parts by weight of green onion powder, and 3-10 parts by weight of carrot powder.
delete The method according to claim 1, wherein the salted bamboo shoots of step (e) are contained in 20-80 parts by weight of the salted bamboo shoots based on 100 parts by weight of the battery.
The method of claim 1, wherein the method further comprises (f) after step (e) aging and molding the secondary dough of step (e) at 0-4 ° C.
A bamboo shoot rice cake prepared by the method of any one of claims 1 to 3, 5, 7, and 8.

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