KR101339130B1 - The method of preparing soft jerk using cuttle fish and meat - Google Patents
The method of preparing soft jerk using cuttle fish and meat Download PDFInfo
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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Abstract
본 발명은 오징어(생오징어, 반건오징어 포함) 분쇄물과 우육 또는 돈육분쇄물의 혼합육 분쇄물을 저온에서 숙성시키고 숙성된 혼합육분쇄물 100중량부에 염지액조성물 15중량부, 양념추출액조성물 3중량부, 기능성첨가물 2중량부를 첨가 연육포조성물을 조성하여 4~5시간 정치하여 혼합육 조직에 각 조성물을 침투시킨후 연육포조성물을 일정형태로 성형하고 이 성형물을 감압건조기에 투입하여 30℃에서 1시간, 50℃에서 1시간, 70℃에서 30분간 건조처리하여 수분함량 40~50%의 상태에서 온훈법으로 온도 60℃에서 3~4시간 훈제처리 하므로서 수분함량 30~40%로 유지된 성형물을 진공포장해서 되는 오징어 및 육류를 이용한 연육포의 제조방법에 관한 것이다.The present invention is a mixture of ground squid (including raw squid, semi-dried squid) and beef or pork ground pulverized at low temperature and aged 15 parts by weight of salt solution composition, seasoning extract composition 3 Add parts by weight and 2 parts by weight of functional additives, and form the meat jerky composition, and let stand for 4 to 5 hours to infiltrate each composition into the mixed meat tissue. 1 hour at 50 ℃, 1 hour at 50 ℃, dried for 30 minutes at 70 ℃ by the heat treatment method in the state of moisture content 40 ~ 50% smoked 3 ~ 4 hours at 60 ℃ temperature was maintained at 30 to 40% moisture content The present invention relates to a method for producing soft jerky using squid and meat obtained by vacuum packaging a molded product.
Description
본 발명은 오징어 분쇄물에 우육 또는 돈육의 육류 분쇄물을 첨가한 혼합육을 이용한 연육포의 제조방법에 관한 것으로 구체적으로는 생오징어 또는 반건오징어 분쇄물 20~80중량%에 우육 또는 돈육 분쇄물 20~80중량%를 첨가하여 균질화한 혼합육 분쇄물을 저온에서 36~48시간 숙성시키고 숙성된 혼합육 분쇄물 100중량부에 염지액조성물 15중량부 양념추출액조성물 3중량부 및 기능성첨가물 2중량부를 균일하게 분산시켜 연육포조성물을 조성하여 저온으로 유지시킨 상태에서 4~5시간 정치하여 혼합육조직에 각 조성물을 침투시킨후 연육포조성물을 일정형태로 성형하고 이 성형물을 감압건조기에 투입하여 30℃에서 1시간, 50℃에서 1시간, 70℃에서 30분간 건조처리하므로서 수분함량 40~50wt%로 건조처리후 건조된 성형물을 온훈법으로 온도 60℃에서 3~4시간 처리하므로서 수분함량 30~40wt%로 유지된 성형물을 진공포장하는 오징어 및 육류를 이용한 연육포의 제조방법에 관한 것이다.
The present invention relates to a method for producing a tender beef jerky using mixed meat in which beef or pork pulverized meat is added to squid pulverized, specifically, 20 to 80% by weight of ground squid or semi-dried squid pulverized beef or pork pulverized Aged mixed meat ground homogenized by adding 20 to 80% by weight at low temperature for 36 to 48 hours, 15 parts by weight of salted solution composition to 100 parts by weight of mixed meat ground aged 3 parts by weight of spice extract liquid and 2 parts by weight of functional additive Uniformly disperse the parts to form a soft cloth composition and leave it at a low temperature for 4 to 5 hours to infiltrate each composition into the mixed meat tissue, and then mold the soft cloth composition into a certain shape and put the molded product into a reduced pressure dryer. 1 hour at 30 ° C, 1 hour at 50 ° C, 30 minutes at 70 ° C, followed by drying at a moisture content of 40 to 50wt%. The present invention relates to a method for producing soft jerky using squid and meat to vacuum-pack a molded product maintained at a water content of 30 to 40 wt% by treatment.
육포는 예로부터 우육을 주원료로한 육포가 대부분이라 할 수 있었으나 최근에는 돼지고기 육포, 양고기 육포, 우육과 돈육의 혼합육포, 계육포 등 다양한 육포가 등장하고 있다.Beef jerky has been the dominant beef jerky since ancient times, but recently, various beef jerky such as pork jerky, lamb jerky, mixed beef jerky and pork jerky, and jerky have been introduced.
그러나 현재까지 어육을 육류에 접목시킨 혼합포는 시도된 바가 없다. However, there have been no attempts to mix fish meat with meat.
본 발명자는 어육중 오징어를 육류에 접목시키므로서 종래 육포로서 건강과 관련하여 발생하는 문제점들의 저감 및 해결의 일환으로 시도되는 발명이라 할 수 있다.The present inventors can be referred to as an invention that is attempted as part of reducing and solving the problems occurring in relation to health as conventional beef jerky by incorporating squid in the meat.
최근 국립수산 진흥원 연구결과에 따르면 오징어는 아미노산의 일종인 타우린(taurine), EPA(아이코사 펜타엔산), DHA(도코사헥사엔산)와 같은 고도불포화지방산, 핵산, 셀레륨(selenium) 등 각종 성인병에 효과가 있는 생리기능성 성분들이 다량으로 함유되어있는 것으로 밝혀졌다.According to recent research by the National Fisheries Research and Development Agency, squid is a polyunsaturated fatty acid such as taurine, EPA (aikosa pentaenoic acid), and DHA (docosahexaenoic acid), amino acids, nucleic acids, and selenium. It has been found to contain a large amount of physiological functional ingredients that are effective in various adult diseases.
또한 수산진흥청의 영양성분 분석결과 오징어의 지방함량은 1.0%로 쇠고기(안심기준) 16.2%, 돼지고기(삼겹살 기준) 38.3%에 비해 매우 적은 것으로 나타났으며 오징어 지방산에는 특히 일반 축육에서는 찾아볼 수 없는 EPS, DHA와 같은 고도불포화지방산이 15.8%와 37.1%식 각각 함유되어 있는 것으로 조사되었다.In addition, as a result of the nutritional analysis of the Fisheries Agency, the fat content of squid was 1.0%, which is very low compared to beef (relief standard) 16.2% and pork (samgyeopsal standard) 38.3%. The polyunsaturated fatty acids such as EPS and DHA which do not exist were 15.8% and 37.1%, respectively.
이들 고도의 불포화지방산은 고혈압의 원인물질인 저밀도 리포단백코레스테롤(LDL-choleterol)이 혈관에 축적되는 것을 막아주고 동맥경화증 고혈압 등의 각종 혈관순환기 계열의 성인병예방과 뇌기능을 증진시켜 학습 및 기억능력향상과 치매효과가 있다고 한다.These highly unsaturated fatty acids prevent the accumulation of low-density lipoprotein cholesterol (LDL-choleterol), a causative agent of high blood pressure, in blood vessels, and prevents geriatric diseases such as atherosclerosis hypertension and improves brain function by improving vascular circulation and brain function. It is said to have an improvement and dementia effect.
또한 아미노산의 일종인 타우린성분은 콜레스테롤계의 담석을 용해시키고 간장해독기능을 강화하며 심근경색, 협심증, 심장마비, 관상 심장질환 등 심장병예방은 물론 시력회복과 근육 피로회복에도 효과가 탁월한 것으로 밝혀졌다.In addition, taurine, a kind of amino acid, has been found to be effective in dissolving cholesterol-type gallstones, enhancing liver detoxification function, preventing cardiac diseases such as myocardial infarction, angina pectoris, heart attack, and coronary heart disease, as well as restoring vision and muscle fatigue. .
그리고 오징어에 함유되어 있은 핵산성분 역시 몸의 세포활성을 조절하는 중요한 물질로 노화를 방지하는 약리효과를 가지고 있는 것으로 학계에 보고되었다.Nucleic acid contained in squid is also reported to the academic community as an important substance regulating the body's cellular activity and has a pharmacological effect of preventing aging.
오징어에는 이와 같은 핵산성분이 살고기 100g당 540mg이 함유되어 있다고 보고되어 있다.It is reported that squid contains 540 mg of 100 g of such nucleic acid.
그밖에도 수산진흥원에 따르면 오징어는 인체세포의 대사에 필수적인 희귀미네랄 원소인 셀레늄도 함유되어 있으며 이 셀레늄은 인체내에서 강력한 항산화작용과 면역기능 강화작용을 해 DNA를 보호하고 세포기능을 활성시켜 노화과정을 억제하며 암과 성인병을 예방하는 효과가 있으며 중금속물질을 체내에서 무독화시키는 작용이 있을뿐 아니라 발암성 인자를 저지하는데 효과가 뛰어나 학계전문가들은 발암성물질에 무방비상태로 노출되어 있는 현대인들의 경우 하루 약 75~200㎍의 설레늄을 권장하고 있다. 오징어 간장의 경우 1g당 0.78㎍이 함유되어 있으며 오징어 간장의 경우 1g당 1.33㎍이나 함유되어 있다고 보고되어 있다.In addition, according to the Korea Fisheries Agency, squid also contains selenium, a rare mineral element essential for the metabolism of human cells, which protects DNA by activating powerful antioxidant and immune functions, protecting DNA, and activating cellular functions. It is effective in inhibiting cancer and adult diseases, detoxifying heavy metals in the body, as well as effective in inhibiting carcinogenic factors. Academic experts are unprotected and exposed to carcinogenic substances. About 75 to 200 µg of sulfenium is recommended. It is reported that squid soy sauce contains 0.78 ㎍ per gram and squid soy sauce contains 1.33 ㎍ per gram.
상기와 같은 오징어의 성분에는 인체에 유익한 약리성분이 다량함유되어 있고 이와 같은 약리성분에 의한 다양한 생리활성을 발휘하므로서 다이어트식품으로서의 기능, 성인병의 예방과 치유의 기능, 항암기능 등이 있는 오징어를 우육 또는 돈육에 적용하여 오징어의 유효성분에 의한 기능성을 살리므로서 우육이나 돈육의 육포에서 발생하는 건강 측면에서 발생하는 문제점을 해결하거나 저감시키는 혼합육의 육포를 제조함에 있다.The squid contains a large amount of pharmacological ingredients beneficial to the human body, and exhibits various physiological activities by such pharmacological ingredients, so that the squid has a function as a diet food, prevention and healing of adult diseases, and anticancer function. Or by applying to pork to improve the functionality by the active ingredient of the squid, to prepare a beef jerky of the mixed meat to solve or reduce the problems arising from the health aspects occurring in beef or pork jerky.
상기 본원발명과 관련된 육포 및 육포의 제조방법에 관한 종래의 기술을 알아보면 국내등록특허공보(등록번호 제432238호)에는 "연질 육포의 가공방법"이 소개되고 있다. 기술의 내용을 알아보면 분쇄 돈육과 염지액을 일정비로 혼합하여 균질화시킨 다음 저온에서 일정시간 숙성시킨 다음 숙성분쇄돈육을 일정한 형태로 성형하여 온도를 단계별로 승온시키면서 건조하여 65℃에서 훈연처리하고 다시 승온시켜 온도 80℃에서 60분간 82℃에서 60분간 건조후 60%의 습도하에서 4시간에 걸쳐 18℃까지 감온하므로서 제조되는 연질 돈육포의 가공방법이라 할 수 있으나 분쇄돈육의 숙성에 있어 염지액이 첨가된 상태에서 숙성이 행해지므로서 원활한 숙성을 기대할 수 없고 건조공정에서 고온(80~82℃) 대역에서 장시간(2시간) 처리하면 단백질응고가 지나치게 진행되므로서 육포 고유의 맛을 기대할 수 없다. Looking at the prior art related to the method of manufacturing beef jerky and beef jerky related to the present invention, a domestic processing patent publication (Registration No. 432238) has been introduced "process of soft beef jerky". If you look at the contents of the technology, the pulverized pork and salt solution are mixed and homogenized in a certain ratio, and then aged at a low temperature for a certain time, and then the matured pork is molded into a certain form, dried while raising the temperature step by step, and smoked at 65 ° C. It is a processing method of soft pork jerky which is manufactured by heating up at 80 ℃ for 60 minutes at 80 ℃ and drying for 60 minutes at 82 ℃ and then reducing the temperature to 18 ℃ over 4 hours under 60% humidity. As the aging is carried out in the added state, smooth ripening cannot be expected, and if the treatment is performed for a long time (2 hours) in a high temperature (80 to 82 ° C.) zone during the drying process, protein coagulation is excessively progressed, and thus the jerky inherent taste cannot be expected.
다른 종래기술로서 국내등록특허공보(등록번호 제10-28654호)에는 육포의 가공방법에 관한 것으로 엷게 판상으로 한 원료육에 조미액을 첨가하고 도포한 다음 0℃~3℃이하에서 24시간 동안 숙성하고 진공믹스에 투입하여 저온(3℃)에서 6시간교반한 다음 65℃에서 2시간 12단계 82℃에서 3시간 60℃에서 2시간 40℃에서 2시간 연속처리하여 20℃까지 건조시키는 과정으로 얻어지는 육포의 제조방법으로 이 또한 지나친 고온 및 장시간 처리로 담백질의 응고가 지나치게되면 육포 고유의 맛을 기대하기 어렵다.As another conventional technology, the domestic registered patent publication (Registration No. 10-28654) relates to the processing method of beef jerky, and seasoning solution is added to thinly plated raw meat and applied, and then aged for 24 hours at 0 ℃ ~ 3 ℃. Jerky obtained by drying in a vacuum mix for 6 hours at low temperature (3 ℃) and then drying for 2 hours at 65 ℃ for 2 hours at 82 ℃ for 3 hours at 60 ℃ for 2 hours at 40 ℃ for 2 hours It is also difficult to expect the jerky inherent taste when the coagulation of protein is excessive due to excessive high temperature and long time treatment.
이상의 종래기술은 일반적으로 건조시간이 지나치게 길어 비능률적이며 특히 고온(80~82℃)에서 장시간 건조처리하므로서 단백질의 응고가 지나치게 되어 육포고유의 맛을 기대하기 어렵다.
In the related art, the drying time is generally too long, which is inefficient, and in particular, the coagulation of the protein is excessively long due to drying for a long time at a high temperature (80-82 ° C.).
본 발명은 아미노산의 일종인 타우린(taurine), EPA(아이코사펜타엔산) DHA(도코사헥사엔산)와 같은 고도불포화지방산과 핵산, 셀레늄(selenium)을 함유하고 있으므로서 생리활성기능이 뛰어나 각종 성인병에 효과가 있는 것으로 알려진 오징어를 우육 또는 돈육의 축육에 적용하므로서 우육 도는 돈육의 섭취에 의한 건강상의 문제점을 해결하거나 저감시킬 수 있고 종래 방법과는 달리 오징어분쇄물과 우육 또는 돈육분쇄물의 혼합육분쇄물을 숙성후에 염지액을 혼합하고 가능한한 저온건조처리하며 건조공정이 끝난 최종단계에서 훈제처리 하므로서 유연하면서 숙성으로 얻어지는 고유한 맛에 훈제의 향이 가미된 보존성이 우수한 오징어 및 육류를 이용한 연육포의 제조방법을 제공함에 있다.
The present invention contains a polyunsaturated fatty acid, nucleic acid, selenium (selenium) such as taurine, EPA (aicosapentaenoic acid) DHA (docosahexaenoic acid), which is a kind of amino acid, and is excellent in physiological activity. By applying squid known to be effective in various adult diseases to beef or pork meat, beef or pork can solve or reduce the health problems caused by the intake of pork, and unlike conventional methods, a mixture of squid mill and beef or pork mill After aging the ground meat, the salt solution is mixed and dried at low temperature as possible, and smoked at the final stage of the drying process.It is flexible and softly preserved with smoked scents and meats. The present invention provides a method of manufacturing beef jerky.
오징어분쇄물 20~80중량%에 우육 또는 돈육분쇄물 20~80중량%을 첨가하여 균질화시킨 혼합육분쇄물을 온도 0℃~5℃에서 36~48시간 숙성시키는 단계,20-80% by weight of squid grinds, 20-80% by weight of beef or pork grinds, and homogenized the mixed meat grinds at a temperature of 0 ° C-5 ° C for 36-48 hours.
숙성된 혼합육분쇄물 100중량부에 염지액조성물 15중량부, 양념액조성물 3중량부, 기능성 첨가조성물 2중량부를 첨가하여 균일하게 분산시킨다음 온도 0℃~5℃로 유지하여 4~5시간 정치하여 침투시키는 단계,15 parts by weight of the salt solution composition, 3 parts by weight of the spice solution composition, and 2 parts by weight of the functional additive composition are added to 100 parts by weight of the mixed mixed pulverized powder, and then uniformly dispersed, and maintained at a temperature of 0 ° C. to 5 ° C. for 4 to 5 hours. Stationary infiltration,
각 조성물이 함유된 혼합육분쇄물을 일정한 형태로 성형하는 단계,Molding the mixed pulverized powder containing each composition into a predetermined form,
혼합육성형물을 감압건조기내에 투입하여 30℃에서 1시간, 50℃에서 1시간, 70℃에서 30분간 건조하여 수분함량 40~50wt%로 건조시키는 단계,Adding the mixed molded product into a reduced pressure dryer and drying at 30 ° C. for 1 hour, at 50 ° C. for 1 hour, and at 70 ° C. for 30 minutes to dry the water content at 40 to 50 wt%,
건조된 혼합육성형물을 3~4시간 온훈법으로 훈제하는 단계를 포함하는 오징어 및 육류를 이용한 연육포의 제조방법을 제공하므로서 본 발명의 과제를 해결할 수 있었다.
It was possible to solve the problem of the present invention by providing a method for producing soft jerky using squid and meat comprising the step of smoking the dried mixed molded product by a warming method for 3 to 4 hours.
본 발명에 의한 연육포는 통상의 육포에 비해 단위중량당 칼로리, 단백질, 칼슘함량이 높아 영양가가 높으며 아미노산의 일종인 타우린 EPA, DHA와 같은 고도불포화지방산과 핵산, 셀레늄 등 인체에 유익하고 생리활성기능이 우수한 약리성분을 함유하고 있어 성인병 예방과 치료에 효과를 기대할 수 있으며 이에 더하여 조직이 유연하고 원활한 숙성 및 저온건조로 적절한 단백질 응고조절로 고유의 풍미에 의한 식감의 향상, 훈제에 의한 훈제향이 부여됨과 동시에 이들을 장기간 보존할 수 있는 연육포라 할 수 있다.
Soft beef jerky according to the present invention is higher in nutritional value due to higher calorie, protein and calcium content per unit weight than normal beef jerky, and it is beneficial to the human body such as amino acids such as polyunsaturated fatty acids such as taurine EPA and DHA, nucleic acid and selenium It contains pharmacological ingredients with excellent functions, which can be expected to be effective in preventing and treating geriatric diseases.In addition, it improves the texture by inherent flavor by controlling protein coagulation by soft and smooth ripening and low temperature drying. At the same time, they can be called soft jerky which can preserve them for a long time.
본 발명은 우육 또는 돈육분쇄물에 생오징어 또는 반건오징어 분쇄물을 첨가혼합한 혼합육을 이용한 연육포의 제조방법에 관한 것으로 이를 공정별로 구체적으로 설명하면 아래와 같다.The present invention relates to a method for producing soft beef jerky using mixed meat obtained by adding mixed raw squid or semi-dried squid crushed to beef or pork ground.
오징어분쇄물 20~80중량%에 우육 또는 돈육분쇄물 20~80중량% 첨가하여 균질시킨 혼합육 분쇄물을 온도 0℃~5℃에서 36~48시간 숙성시키는 단계,20-80% by weight of 20% to 80% by weight of squid pulverized product, the step of aging homogenized mixed meat pulverized by adding 20-80% by weight of beef or pork pulverized at a temperature of 0 ℃ ~ 5 ℃ 36-48 hours,
숙성된 혼합육분쇄물 100중량부에 염지액조성물 15중량부, 양념추출액 조성물 3중량부 및 기능성첨가 조성물 2중량부를 첨가하여 균일하게 분산시켜 연육포조성물을 조성하여 온도 0℃~5℃로 유지하여 4~5시간 정치하여 혼합육조직에 각 조성물을 침투시키는 단계,15 parts by weight of the salt solution composition, 3 parts by weight of the spice extract composition and 2 parts by weight of the functional additive composition were added to 100 parts of the mixed mixed pulverized powder, and uniformly dispersed to form a soft meat composition and maintained at a temperature of 0 ° C. to 5 ° C. Step 4 to 5 hours to infiltrate each composition into the mixed meat tissue,
각 조성물이 함유된 연육포조성물을 일정한 형태로 성형하는 단계,Molding the jerky blister composition containing each composition into a predetermined form,
상기 성형물을 감압건조기내에 투입하여 30℃에서 1시간, 50℃에서 1시간, 70℃에서 30분간 건조하여 수분함량 40~50wt%로 건조시키는 단계,Putting the molded product into a reduced pressure dryer and drying at 30 ° C. for 1 hour, at 50 ° C. for 1 hour, and at 70 ° C. for 30 minutes to dry the water content at 40 to 50 wt%,
건조된 성형물을 60℃ 온도에서 온훈법으로 3~4시간 처리하여 수분함량 30~40wt%가 되도록 훈제처리하는 단계,The dried molding is treated with a warming method at a temperature of 60 ° C. for 3 to 4 hours, and smoked to have a water content of 30 to 40 wt%,
훈제처리된 육포를 진공포장하는 단계를 포함하는 오징어 및 육류를 이용한 연육포의 제조방법이라 할 수 있다.It can be said that the method for producing soft jerky using squid and meat comprising the step of vacuum-packing the smoked beef jerky.
상기 연육포의 제조방법에 있어서 종래와는 달리 혼합육에 염지액을 첨가하지 않은 상태에서 숙성시키므로서 어육이나 육류에 자체적으로 지니고 있는 효소들에 의해 숙성이 원활하게 진행되나 특히 염지액 그리고 양념 또는 기능성조성물의 첨가에 의하여 숙성을 위한 효소들의 활성을 저감시킨다.In the manufacturing method of the soft beef jerky unlike the conventional aging without adding the salt solution to the mixed meat by the enzymes possessed in the fish meat or meat itself proceeds smoothly, but especially the salt solution and seasoning or The addition of the functional composition reduces the activity of the enzymes for aging.
이와 같은 이유로 생오징어보다 약간 숙성된 반건오징어를 사용하면 숙성된 오징어 특유의 텁텁한 맛을 좀더 진하게 느낄 수 있고 또한 염지액을 첨가하지 않은 상태에서의 숙성과 첨가시킨 상태에서의 숙성은 오징어 특유의 숙성에 의한 맛의 차이가 있으며 이는 우육이나 육류에서도 마찬가지로 느낄 수 있다.For this reason, if you use semi-dried squid slightly aged than raw squid, you can feel the thick taste peculiar to the mature squid, and also mature without adding salt solution and ripening with added squid. There is a difference in taste, which can be felt in beef or meat as well.
숙성온도 0℃~5℃는 숙성에 있어 부패, 변질에 의한 손상을 방질 할 수 있는 온도범위이고 숙성공정을 거치는 육포제조방법에서 채택되는 통상의 온도라 할 수 있다.Aging temperature of 0 ℃ ~ 5 ℃ is a temperature range that can prevent damage due to decay and deterioration in aging, and can be said to be the normal temperature adopted in the beef jerky manufacturing method that undergoes the aging process.
또한 제조방법에서 염지액조성물이라 함은 소금, 설탕, 간장으로 연육포의 맛을 내고 간을 조절할 목적으로 첨가되며 방부성을 갖는 재료로서 설탕 8중량부와 소금 4중량부, 간장 3중량부로 조성된 염지액조성물이고 양념추출액조성물은 마늘, 파 또는 양파, 생강, 계피, 다시마를 동량으로 한 양념조성물에 대하여 10배 중량의 물을 첨가하여 증비하여 1/10로 농축시킨 양념추출액조성물이며 기능성조성물은 천연항산화제, 습윤제, 색상변질방지제, 보존제, 결합제 등으로 항산화제로서는 레시틴, 세파린 고추의 에스테르추출성분, 소맥배아추출물 그리고 주로프라브노이드(flavonoids)계 색소들의 추출액이라 할 수 있으나 감자, 버섯의 추출물 중에서 선택되는 하나 이상의 천연 항산화제이며 보존제로서는 소르빈산(sorbic acid)과 그 염류로서, In addition, the salt solution composition in the manufacturing method is salt, sugar and soy sauce to add the taste of the beef jerky and liver control, and is an antiseptic material composed of 8 parts by weight of sugar, 4 parts by weight of salt and 3 parts by weight of soy sauce. The salt extract composition and the seasoning extract composition are concentrated in 1/10 by adding 10 times the weight of water to the seasoning composition with garlic, green onion or onion, ginger, cinnamon and kelp, and the functional composition is Natural antioxidants, wetting agents, color alteration agents, preservatives, binders, etc. As antioxidants, lecithin, ceparin pepper ester extract ingredients, wheat germ extracts and flavonoid pigments are mainly extracted, but potatoes, mushrooms At least one natural antioxidant selected from extracts of sorbic acid and its salts as preservatives,
구조식 (CH3-CH=CH-CH-COOH)Structural Formula (CH 3 -CH = CH-CH-COOH)
식의 α위치에 그중 결합을 가진 지방산이 곰팡이 생육저해를 하는 성질이 있으며 구조적 특징은 솔빈산 중 칼복시기(-COOH)는 활성적이며 각종염(Ca Na K 염)과 에스터(ester)를 형성하며 무색침상결정 또는 백색결정성분말로 냄새가 없으며 보존제의 기능 이외에도 육류의 항응고제의 기능도 구비하고 있다.Fatty acid with a bond in α position of the formula has the property of inhibiting mold growth, and its structural characteristics are that carboxyl group (-COOH) is active among sorbic acid and forms various salts (Ca Na K salt) and ester (ester). It is a colorless needle or white crystalline powder that has no odor and has the function of meat anticoagulant in addition to the preservative.
색상변질 방지제로는 아스코르빈산을 사용하며 습윤제로서는 프로피렌글리콜(propylene-glycol ester)을 사용한다.Ascorbic acid is used as a color change preventing agent, and propylene-glycol ester is used as a humectant.
기능성조성물의 조성비는 항산화제 40중량%, 보존제 20중량%, 색상변질 방지제 15중량%, 습윤제 15중량%, 알지네이트 10중량%로 조성된다.The composition ratio of the functional composition is composed of 40% by weight of antioxidant, 20% by weight of preservative, 15% by weight of color change preventing agent, 15% by weight of wetting agent, and 10% by weight of alginate.
그밖에 본 발명에서는 가능한한 건조시간을 줄이기 위하여 감압건조기를 사용하고 종래 건조온도보다 낮은 온도에서 건조속도를 높히는 방법을 택하고 있다.In addition, in the present invention, to reduce the drying time as much as possible, a method of using a vacuum dryer and increasing the drying speed at a temperature lower than the conventional drying temperature is selected.
고온처리로 육포의 단백질응고가 지나치면 육포가 질기고 육포숙성 고유의 맛이 떨어지며 생산성 경제성 측면에서 불리하다.Excessive protein coagulation of beef jerky by high temperature treatment makes beef jerky tough, inherent taste of beef jerky deteriorated, and it is disadvantageous in terms of productivity economics.
훈제처리방법으로는 너도밤나무, 참나무, 밤나무 중에서 선택되는 하나 이상의 나무를 이용하여 60℃ 온도를 유지시킨 온훈법으로 3~4시간 처리하므로서 성형품(연질포) 표면에 탈의 박막 코팅층 형성과 함께 훈제특유의 향이 가미되므로서 가일층 풍미를 부여하게 되며 탈(Tar)의 박막코팅층은 세균의 침투, 수분의 침투 및 수분증발 손실을 방지하므로서 보존성을 높히게 된다.As a smoked treatment method, it is treated with 3 or 4 hours in a warming method maintained at 60 ° C using one or more trees selected from beech, oak and chestnut trees, forming a thin film coating layer on the surface of a molded product (soft fabric) and smoked. The flavor is added to give a further flavor and Tar thin film coating layer to increase the preservation by preventing the penetration of bacteria, infiltration of moisture and loss of moisture evaporation.
상기 본 발명에 의하여 제조된 연육포는 종래 우육이나 돈육으로 제조된 육포에 비해 단위중량당의 칼로리, 단백질, 칼슘함량이 많고 오징어첨가에 따른 아미노산의 일종인 타우린, EPA, DHA와 같은 고도불포화지방산과 핵산, 셀레늄 등 생리기능활성이 우수한 약리성분을 함유하고 있어 각종 성인병에 효과가 있고 또한 분쇄육을 사용하고 염지액을 첨가하지 않은 상태에서 혼합육을 숙성시키고 비교적 저온에서 열처리하므로서 포의 조직이 유연하고 원활한 숙성에 의한 풍미 및 향, 적절한 단백질의 응고에 따라 우수한 맛을 갖게 함과 동시에 기능성 첨가제의 첨가로 육포의 맛, 향기 및 색상을 장기간 보존할 수 있는 제조방법이라 할 수 있다.The beef jerky prepared by the present invention has a higher content of calories, protein, calcium per unit weight and a highly unsaturated fatty acid such as taurine, EPA, DHA, etc. It contains pharmacological ingredients with excellent physiological function such as nucleic acid and selenium, which is effective in various adult diseases. Also, the tissue of the fabric is softened by aging mixed meat without heat treatment and adding salt solution. In addition, it can be said to be a manufacturing method which can preserve the taste, aroma and color of beef jerky for a long time by adding a functional additive while having an excellent taste according to flavor and aroma by coagulation and proper protein.
본 발명의 혼합육의 연육포와 본원발명의 방법으로 제조된 우육포를 제조하여 중요한 영양가를 알아보기 위하여 실시예를 들어 비교하기로 하였다.The beef jerky of the mixed meat of the present invention and beef jerky prepared by the method of the present invention were prepared by comparing the examples to find an important nutritional value.
반건오징어 분쇄물 80중량%에 우육 20중량% 첨가한 혼합육 100중량부와 우육분쇄물 100중량부의 각각을 온도 0℃~5℃범위에서 40시간 숙성시키고 숙성된 혼합육분쇄물과 우육분쇄물 각각에 염지액조성물 15중량부, 양념추출액조성물 3중량부 및 기능성첨가물 2중량부를 균일하게 분산시켜 각각의 육포조성물을 조성하여 4시간 정치하여 침투시킨후 각각 일정형태(10cm×10cm×0.3cm)로 성형하여 감압건조기 내에 적재하여 30℃에서 1시간, 50℃에서 1시간, 70℃에서 30분간 건조처리하여 수분함량 40~50wt%로 조건처리후 건조된 각각의 성형물을 온훈법으로 온도 60℃을 유지하며 3~4시간 처리하여 수분함량 30~40%의 각각의 제품을 제조하였다.80 parts by weight of semi-dried squid powder, 20 parts by weight of beef, 100 parts by weight of mixed meat and 100 parts by weight of beef ground material were aged for 40 hours at a temperature of 0 ° C to 5 ° C. 15 parts by weight of salt solution composition, 3 parts by weight of spice extract composition, and 2 parts by weight of functional additives were uniformly dispersed, and each jerky composition was formed and allowed to stand for 4 hours and then infiltrated into a certain shape (10 cm × 10 cm × 0.3 cm). It was formed into a vacuum dryer, loaded in a reduced pressure dryer, dried for 1 hour at 30 ° C., 1 hour at 50 ° C., and 30 minutes at 70 ° C., and then treated with a moisture content of 40 to 50 wt%. 3 to 4 hours while maintaining to prepare a product of each water content of 30 to 40%.
제조된 연육포와 육포의 영양분을 측정한 결과 표(1)과 같은 분석결과를 얻었다.As a result of measuring the nutrients of the prepared beef jerky and beef jerky obtained the analysis results as shown in Table (1).
Claims (5)
숙성된 혼합육분쇄물 100중량부에 설탕 8중량부, 소금 4중량부 및 간장 3중량부로된 염지액조성물 15중량부, 양념추출액조성물 3중량부 및 기능성조성물 2중량부를 첨가하여 온도 0℃~5℃로 유지시킨 상태에서 4~5시간 침투시키는 단계,
침투가 완료된 연육포 조성물을 일정한 형태로 성형하는 단계,
성형물을 감압건조기에서 30℃에서 1시간 50℃에서 1시간 70℃에서 30분간 수분함량 40~50wt%로 건조시키는 단계,
건조된 성형물을 온훈법으로 3~4시간 처리하여 수분함량 30~40wt%로 건조시키는 단계,
훈제처리된 육포를 진공포장하는 단계를 포함하는 오징어 및 육류를 이용한 연육포의 제조방법.
20-80% by weight of squid pulverized product, 20-80% of beef or pork pulverized product, homogenizing the mixed meat pulverized product at a temperature of 0 ° C-5 ° C for 36-48 hours,
To 100 parts by weight of aged mixed meat grind, 15 parts by weight of salt solution composition consisting of 8 parts by weight of sugar, 4 parts by weight of salt and 3 parts by weight of soy sauce, 3 parts by weight of spice extract composition, and 2 parts by weight of functional composition were added. Infiltrating for 4 to 5 hours while maintaining at 5 ℃,
Molding the soft jerky composition, which has been completely penetrated, into a predetermined shape,
Drying the molded product with a moisture content of 40 to 50 wt% in a vacuum dryer at 30 ° C. for 1 hour at 50 ° C. for 1 hour at 70 ° C. for 30 minutes,
3 to 4 hours to dry the molded product by heating method to dry the moisture content of 30 ~ 40wt%,
A method of producing soft jerky using squid and meat comprising the step of vacuum-packing the smoked beef jerky.
A method for producing soft jerky using squid and meat, characterized in that the aging treatment in the state of not adding the salt solution composition, seasoning extract composition and the functional additive composition in the aging treatment of claim 1.
훈제처리하는 단계가 건조처리단계 이후에 행해짐을 특징으로 하는 오징어 및 육류를 이용한 연육포의 제조방법.
The method of claim 1,
A method for producing soft jerky using squid and meat, characterized in that the step of smoked treatment is performed after the drying treatment step.
기능성첨가 조성물은 레시딘, 세파린, 고추의 에스테르추출물, 소맥아추출물, 프라일노이드계색소추출액, 감자 및 버섯추출물 중에서 선택되는 하나 이상의 항산화제 40중량% 소르브산과 그 염류 20중량%, 아스코르빈산 15중량%, 프로피렌 글리콜 15중량%, 알지네이트 10중량%로 조성된 기능성 첨가 조성물임을 특징으로 하는 오징어 및 육류를 이용한 연육포의 제조방법.
The method of claim 1,
The functional additive composition is at least one antioxidant selected from lecidine, ceparin, ester extract of red pepper, wheat germ extract, pralloid pigment pigment, potato and mushroom extract, 40% by weight of sorbic acid and salts thereof, 20% by weight of A method for producing soft jerky using squid and meat, characterized in that the functional additive composition composed of 15% by weight of corbinic acid, 15% by weight of propylene glycol, 10% by weight of alginate.
양념추출액 조성물은 마늘, 파 또는 양파, 생강, 계피 및 다시마를 각각 동일 중량으로 된 양념조성물에 10배 중량의 물을 첨가하여 10%로 농축시킨 양념 추출액 조성물임을 특징으로 하는 오징어 및 육류를 이용한 연육포의 제조방법.The method of claim 1,
Seasoning extract composition is a squid and meat lead using a spice squid and meat, characterized in that 10% by weight of water, garlic, green onion or onion, ginger, cinnamon and kelp, each concentrated to 10% by weight of spice composition Method of manufacturing beef jerky.
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