KR101824721B1 - Oriental herb collagen cube for stew and manufacturing method thereof - Google Patents
Oriental herb collagen cube for stew and manufacturing method thereof Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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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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- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
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- Polymers & Plastics (AREA)
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Abstract
본 발명은 돈피로부터 제조되는 찌개 육수용 한방 콜라겐 큐브(cube) 및 그 제조 방법에 관한 것으로서, 보다 구체적으로는, 찌개를 끓일 때 간편하게 첨가하여 향미를 증대시키고, 콜라겐 성분을 강화시키는 찌개 육수용 한방 콜라겐 큐브 및 그 제조 방법에 관한 것이다. 본 발명의 제조 방법에 따른 한방 콜라겐 큐브는 제조 방법에 간단하며, 돈피의 잡냄새가 전혀 없이 돈피의 콜라겐 성분과 한약재 성분이 함유되어 찌개 육수를 제조하는데 간편하게 사용할 수 있으며, 본 발명의 한방 콜라겐 큐브를 사용하여 제조된 찌개는 항미가 우수할 뿐만 아니라, 콜라겐 성분의 섭취를 용이하게 할 수 있는 우수한 효과가 있으므로 식품 산업에 적용 가치가 매우 높다.The present invention relates to a herbal collagen cube produced from pork pulp and a method for preparing the same. More specifically, the present invention relates to a cube of a herbal collagen cube produced from pork pulp, and more particularly, Collagen cube and a method for producing the same. According to the manufacturing method of the present invention, the one-body collagen cube is simple in the production method and can be easily used for producing the soup stock of chickpea containing the collagen component and the herbal medicine ingredient of the pit pits without any odor of the pit fungus. Is excellent in antimicrobial activity and has an excellent effect of facilitating the ingestion of collagen components, and thus is highly applicable to the food industry.
Description
본 발명은 돈피로부터 제조되는 찌개 육수용 한방 콜라겐 큐브(cube) 및 그 제조 방법에 관한 것으로서, 보다 구체적으로는, 찌개를 끓일 때 간편하게 첨가하여 향미를 증대시키고, 콜라겐 성분을 강화시키는 찌개 육수용 한방 콜라겐 큐브 및 그 제조 방법에 관한 것이다.The present invention relates to a herbal collagen cube produced from pork pulp and a method for preparing the same. More specifically, the present invention relates to a cube of a herbal collagen cube produced from pork pulp, and more particularly, Collagen cube and a method for producing the same.
찌개는 고기나 채소 또는 어패류를 넣고 간장, 된장, 고추장, 새우젓 등으로 간을 맞추어 바특하게 끓인 반찬으로서, 한국 밥상에는 반드시 국과 찌개가 따른다. 간단한 반찬 차림일 때는 국이나 찌개요리 중에서 1가지 만을 놓는 경우가 있어도 국과 찌개가 모두 생략되는 경우는 거의 없다. 겸상 이상에서 찌개는 여러 그릇에 떠놓는 일은 거의 없고 뚝배기나 냄비 한 그릇에 끓여 낸다. 상고시대에는 국과 찌개가 갱(羹)이라는 하나의 이름으로 불렸다가 차차 음식이 다양하게 개발되면서 국과 찌개로 분화된 것으로 추정된다. The stew is a side dish made with soy sauce, miso, kochujang, shrimp, etc, with meat, vegetables or seafood. In the case of a simple dish, there is almost no case where both the soup and stew are omitted even though only one soup is left in the soup or stew. In sickle-chestnut, stew is rarely held in several bowls and boils in a pot or pot. In the age of appeal, the soup and stew were called gang (羹), and it was presumed that they were differentiated into soup and stew as the food was developed variously.
찌개는 채소, 두부, 어패류, 고기 등 여러 가지 식품을 함께 섞어 끓이는 것이 특징이며, 뚝배기 등에서 오래 끓이면 여러 가지 재료의 성분이 함께 어울린 종합적인 맛을 내는 음식이다. 찌개는 생선찌개, 두부찌개 등 재료별로 분류할 수도 있지만, 생선에도 두부를 넣고 두부찌개에도 채소, 고기 등을 섞어서 끓이는 것이 상례이다. 무엇으로 간을 하였는지에 따라 고추장찌개, 된장찌개, 새우젓찌개, 맑은 찌개 등으로 대별할 수도 있다. Stew is a mixture of various foods such as vegetables, tofu, fish and shellfish, and meat. It boasts a comprehensive taste that combines ingredients of various ingredients together when cooked in a pot. The stew can be classified according to the ingredients such as fish stew, tofu stew, but it is common to put tofu in fish and tofu stew in a mixture of vegetables and meat. Depending on what you have gone through, you can also make a distinction between hot pepper paste, miso paste, shrimp paste, and clear paste.
한편, 돈피는 돼지고기의 껍데기를 일컷는 것으로서, 과거에는 식용의 대상이기는 하지만 식감이 좋지 않아 소비자들이 다른 부위보다는 덜 먹는 부위였다. 그러나, 근래 들어 돼지 껍데기에 다량 함유되어 있는 콜라겐 섬유로 인하여 돼지 껍데기의 식품 기능성이 주목받고 있다. 이와 같이 동물의 피부·뼈 등에 존재하는 콜라겐 섬유는 동물의 피부·뼈 및 근육조직을 산이나 알칼리로 처리한 후 끓여서 젤라틴을 추출할 수 있다.On the other hand, pork pork is a piece of pork meat, which in the past was edible, but the texture was poor, so consumers eat less than other parts. However, recently, the food function of pig shells has been attracting attention due to collagen fibers contained in large amounts in pig shells. As such, collagen fibers present in skin and bones of animals can be extracted by treating animal skin, bone and muscle tissue with acid or alkali, and then boiling to extract gelatin.
젤라틴은 소화가 잘되는 순수한 단백질 식품이며, 근래 들어 특히 피부미용에 탁월한 효과가 있어 많은 주목을 받고 있다. 젤라틴은 액체에 담그면 수분을 흡수해 부풀어오르고, 액체가 가열되면 부푼 부분이 녹아 교질성(膠質性)의 졸(sol) 상태가 되어 점성이 증가하지만 냉각하면 굳어져 겔로 형성된다. Gelatin is a pure protein food with good digestion and has attracted much attention in recent years because of its excellent effect especially on skin beauty. When the gelatin is immersed in the liquid, it absorbs moisture and swells up. When the liquid heats up, the swollen portion melts and becomes a colloidal sol, which increases the viscosity, but when cooled, it hardens and forms into gel.
상기와 같이 젤라틴은 그 기능성으로 인하여 최근 들어 더욱 많은 주목을 받고 있으나, 통상적으로 콜라겐을 섭취할 수 있는 방법은 식품에 인공적으로 추출되는 첨가물 형태로 섭취하는 것이 일반적이었다.As described above, gelatin has received more attention in recent years because of its functionality, but generally, the method of ingesting collagen is generally ingested in the form of an additive that is artificially extracted into foods.
우리나라에서도 예로부터 돼지껍데기를 식용으로 삼아 즐겨 먹었으나 그 조리법은 주로 양념을 하거나 생으로 구워먹거나 갖은 양념을 무쳐 볶아먹는 방법이 대부분으며, 이는 즉석에서 곧바로 조리를 하여야 하기 때문에 유통이나 저장성에 문제점이 있어 널리 보급되기에는 한계가 있었다.In Korea, pork has been traditionally used for edible purposes. However, most of the recipes are cooked with seasoning, roasted meat, or seasoned pork, which is cooked instantly. There was a limit to the wide spread.
본 발명에서 해결하고자 하는 과제는 콜라겐 성분이 다량으로 함유되어 있는 돈피를 간편한 방법으로 찌개의 재료로 사용할 수 있는 한방 콜라겐 큐브 및 그 제조 방법을 제공하고자 하는 것이다.A problem to be solved by the present invention is to provide a herbal collagen cube which can be used as a material of a stew by a simple method, which comprises a large amount of a collagen ingredient, and a process for producing the same.
상기와 같은 과제를 해결하기 위하여, 다음의 단계를 포함하는 찌개 육수용 한방 콜라겐 큐브의 제조 방법을 제공한다:In order to solve the above problems, there is provided a process for producing a herbal collagen cube for soup stock, comprising the steps of:
(1) 돈피를 삶고, 냉수에 담구어 굳히는 단계;(1) boiling pork, dipping it in cold water, and solidifying it;
(2) 지방 및 잔털을 제거하는 단계;(2) removing fat and fine hair;
(3) 천일염이 포함된 냉수에 넣고 치대어주는 단계;(3) a step of putting in a cold water containing sun-salt;
(4) 소주 및 월계수잎이 포함된 냉수에 36~48시간 동안 담구어 돈피를 팽창시키는 단계;(4) expanding the poultice by immersing in cold water containing shochu and laurel leaves for 36 to 48 hours;
(5) 냉수에 담구어 세척하는 단계;(5) dipping in cold water;
(6) 용기에 세척된 돈피 100중량부를 투입하고, 대파, 생강, 통마늘, 대추, 감초, 당귀, 황기, 통후추, 정향, 계피, 엄나무 및 가시오가피가 들어 있는 보자기를 투입하며, 여기에 물 300~500중량부를 첨가하여 100~120℃에서 20~40분, 60~80℃에서 1~2시간 동안 끓인 후 상기 보자기를 건져내는 단계;(6) 100 parts by weight of the poultry washed in a container was put into a container and a crepe containing Daechi wave, ginger, radish, jujube, licorice, Angelica gigas, Hwanggi, mungbean, clove, cinnamon, And boiling the mixture at 100 to 120 ° C for 20 to 40 minutes and at 60 to 80 ° C for 1 to 2 hours, and then recovering the coarse cloth;
(7) 통마늘과 청양고추를 투입하고 40~50℃에서 1~2시간 동안 가열하는 단계;(7) adding whole garlic and Cheongyang pepper and heating at 40 ~ 50 ℃ for 1 ~ 2 hours;
(8) 찌꺼기를 제거하고, 원액을 용기에 담아 저온에서 굳히는 단계; 및(8) removing the debris, filling the stock solution in a container and solidifying at a low temperature; And
(9) 굳힌 한방 콜라겐을 직경 1~2cm의 큐브 형상으로 절단하는 단계.(9) A step of cutting a hardened collagen into a cube shape having a diameter of 1 to 2 cm.
상기 단계 (6)에는 닭발이 들어 있는 보자기를 더 투입하는 것이 바람직하다.In the step (6), it is preferable to further insert the cloth bundle containing the chicken leg.
상기 닭발은 다음의 단계를 포함하는 방법으로 제조되는 것이 바람직하다:Preferably, the chicken leg is produced by a method comprising the steps of:
(1') 준비된 닭발의 발톱 및 이물질을 제거하고 세척하는 단계;(1 ') removing and cleaning the claws and foreign matter of the prepared chicken boot;
(2') 소주 및 월계수잎이 포함된 냉수에 12~36시간 동안 담구어 핏물을 제거하는 단계;(2 ') dipping in cold water containing shochu and laurel leaves for 12 to 36 hours;
(3') 핏물이 제거된 닭발을 20~30분 동안 삶는 단계; 및(3 ') boiling chickpeas removed for 20 to 30 minutes; And
(4') 냉수에 3~4회 세척하는 단계.(4 ') washing in cold water three to four times.
또한, 본 발명은 본 발명의 상기 한방 콜라겐 큐브의 제조 방법으로 제조되는 찌개 육수용 한방 콜라겐 큐브를 제공한다.In addition, the present invention provides a one-way collagen cube for chickpea and sardine produced by the method of manufacturing the one-way collagen cube of the present invention.
또한, 본 발명은 상기 찌개 육수용 한방 콜라겐 큐브를 찌개를 끓일 때 첨가하여 제조되는 한방 콜라겐 찌개의 제조 방법을 제공한다.In addition, the present invention provides a method for manufacturing a herbal collagen stew, which is prepared by adding the herbal collagen cube for boiling water to the stew.
본 발명의 제조 방법에 따른 한방 콜라겐 큐브는 제조 방법에 간단하며, 돈피의 잡냄새가 전혀 없이 돈피의 콜라겐 성분과 한약재 성분이 함유되어 찌개 육수를 제조하는데 간편하게 사용할 수 있으며, 본 발명의 한방 콜라겐 큐브를 사용하여 제조된 찌개는 항미가 우수할 뿐만 아니라, 콜라겐 성분의 섭취를 용이하게 할 수 있는 우수한 효과가 있으므로 식품 산업에 적용 가치가 매우 높다.According to the manufacturing method of the present invention, the one-body collagen cube is simple in the production method and can be easily used for producing the soup stock of chickpea containing the collagen component and the herbal medicine ingredient of the pit pits without any odor of the pit fungus. Is excellent in antimicrobial activity and has an excellent effect of facilitating the ingestion of collagen components, and thus is highly applicable to the food industry.
도 1은 본 발명의 한방 콜라겐 큐브의 제조 공정을 나타낸 것이다.
도 2는 본 발명의 한방 콜라겐 큐브를 나타낸 것이다.1 shows a process for producing a one-way collagen cube of the present invention.
Fig. 2 shows a one-way collagen cube of the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자는 기존의 찌개 육수의 단조로움과 영양학적 측면을 개선하고자 돈피에 다량으로 함유되어 있는 콜라겐 성분에 주목하여 이를 찌개의 재료로서 손쉽게 이용하기 위한 방법을 연구한 결과, 돈피의 콜라겐 성분만을 찌개 육수 제조에 사용하기 간편한 큐브 형상으로 제조하는 방법을 개발하여 본 발명을 완성하였다.The inventors of the present invention paid attention to collagen components contained in a large amount of pork to improve the monotony and nutritional aspects of the existing pork broth and investigated a method for easily using it as a material of the stew, The present inventors have completed the present invention by developing a method of producing a cube shape that is easy to use for the production of soup stock.
따라서, 다음의 단계를 포함하는 찌개 육수용 한방 콜라겐 큐브의 제조 방법을 제공한다:Accordingly, there is provided a process for producing a herbal collagen cube for soup stock, comprising the steps of:
(1) 돈피를 삶고, 냉수에 담구어 굳히는 단계;(1) boiling pork, dipping it in cold water, and solidifying it;
(2) 지방 및 잔털을 제거하는 단계;(2) removing fat and fine hair;
(3) 천일염이 포함된 냉수에 넣고 치대어주는 단계;(3) a step of putting in a cold water containing sun-salt;
(4) 소주 및 월계수잎이 포함된 냉수에 36~48시간 동안 담구어 돈피를 팽창시키는 단계;(4) expanding the poultice by immersing in cold water containing shochu and laurel leaves for 36 to 48 hours;
(5) 냉수에 담구어 세척하는 단계;(5) dipping in cold water;
(6) 용기에 세척된 돈피 100중량부를 투입하고, 대파, 생강, 통마늘, 대추, 감초, 당귀, 황기, 통후추, 정향, 계피, 엄나무 및 가시오가피가 들어 있는 보자기를 투입하며, 여기에 물 300~500중량부를 첨가하여 100~120℃에서 20~40분, 60~80℃에서 1~2시간 동안 끓인 후 상기 보자기를 건져내는 단계;(6) 100 parts by weight of the poultry washed in a container was put into a container and a crepe containing Daechi wave, ginger, radish, jujube, licorice, Angelica gigas, Hwanggi, mungbean, clove, cinnamon, And boiling the mixture at 100 to 120 ° C for 20 to 40 minutes and at 60 to 80 ° C for 1 to 2 hours, and then recovering the coarse cloth;
(7) 통마늘과 청양고추를 투입하고 40~50℃에서 1~2시간 동안 가열하는 단계;(7) adding whole garlic and Cheongyang pepper and heating at 40 ~ 50 ℃ for 1 ~ 2 hours;
(8) 찌꺼기를 제거하고, 원액을 용기에 담아 저온에서 굳히는 단계; 및(8) removing the debris, filling the stock solution in a container and solidifying at a low temperature; And
(9) 굳힌 한방 콜라겐을 직경 1~2cm의 큐브 형상으로 절단하는 단계.(9) A step of cutting a hardened collagen into a cube shape having a diameter of 1 to 2 cm.
상기 단계 (1)에서는 돈피를 준비한 후 20분 정도 삶아 흐물흐물하게 하고, 냉수에 담구어 다시 굳히는 과정이다.In step (1), the pork loin is prepared and boiled for about 20 minutes, and then dipped in cold water to be hardened again.
상기 단계 (2)는 돈피에 붙어 있는 지방과 잔털을 제거하며, 기타 이물질을 깨끗히 제거하는 과정이다. The step (2) is a process of removing fat and fine hair attached to the poultry and removing other foreign matter.
상기 단계 (3)은 지방과 잔털이 제거된 돈피를 천일염이 녹아 있는 냉수에 담구어 5~6회 치대어 깨끗하게 세척하는 단계로서, 이 공정에 의하여 돈피의 콜라겐 성분만이 남게 된다.The step (3) is a step of dipping the poultry in which the fat and fine hair are removed in cold water in which the salt is dissolved, and washing the poultry five or six times, and only the collagen component of the poultry is left by this process.
상기 단계 (4)는 소주 및 월계수잎이 포함된 냉수 또는 정수에 돈피를 투입하고 약 4℃에서 36~48시간 동안 방치하는 과정으로서, 본 과정에 의하여 돈피의 잡냄새가 제거되며, 돈피가 최대한 팽창되면서 통통하게 두꺼워진다.The step (4) is a process of putting pork into cold water or water containing shochu and laurel leaves and allowing it to stand at about 4 ° C for 36 to 48 hours. By this process, the smell of pork is removed, As it expands it becomes plump and thick.
상기 단계 (5)는 상기 단계로 처리된 돈피를 다시 세척하는 단계이다. 세척 회수는 2~3회가 바람직하다.The step (5) is a step of washing the pork treated in the above step again. The number of times of washing is preferably 2 to 3 times.
상기 단계 (6)은 단계 (5)로부터 얻어진 세척된 돈피 콜라겐을 냄비에 투입하고, 여기에 대파, 생강, 통마늘, 대추, 감초, 당귀, 황귀, 통후추, 정향, 계피, 엄나무 및 가시오가피가 들어 있는 베보자기를 투입한 후 돈피 콜라겐의 3~5배에 해당되는 물을 첨가하여 가열하는 단계이다.The step (6) is a step wherein the washed pork collagen obtained from the step (5) is put into a pan, and the pork collagen is added to the pot, which contains the lard, ginger, radish, jujube, licorice, angelica, After the bezoat is added, water is added 3 to 5 times that of ponik collagen and heated.
상기 단계 (6)에는 한약재 등이 포함된 베보자기 이외에도 콜라겐 성분을 강화시키기 위하여 닭발이 들어 있는 베보자기를 냄비에 더 투입하는 것이 바람직하다. 닭발의 투입량은 돈피 100중량부에 대하여 닭발 50~100중량부로 투입하는 것이 바람직하다.In step (6), in addition to the bezoatum including the medicinal herb, it is preferable to further inject the bezoat which contains the chicken beef into the pan to strengthen the collagen component. It is preferable that the amount of the chicken feet is 50 to 100 parts by weight based on 100 parts by weight of the chicken leg.
상기 닭발은 (1') 준비된 닭발의 발톱 및 이물질을 제거하고 세척하는 단계; (2') 소주 및 월계수잎이 포함된 냉수에 12~36시간 동안 담구어 핏물을 제거하는 단계; (3') 핏물이 제거된 닭발을 20~30분 동안 삶는 단계; 및 (4') 냉수에 3~4회 세척하는 단계에 의하여 제조될 수 있다. 상기 가열은 100~120℃의 센불에서 20~40분, 바람직하게는 40분, 60~80℃의 중불에서 1~2시간, 바람직하게는 2시간 동안 끓인 후 한약재가 들어 있는 베보자기를 건져낸다.(1 ') removing and cleaning the claws and foreign substances of the prepared chicken feet; (2 ') dipping in cold water containing shochu and laurel leaves for 12 to 36 hours; (3 ') boiling chickpeas removed for 20 to 30 minutes; And (4 ') cold water three to four times. The heating is carried out at a temperature of 100 to 120 ° C for 20 to 40 minutes, preferably 40 minutes and 60 to 80 ° C for 1 to 2 hours, preferably 2 hours, and then the bezoam containing herbal medicines is recovered .
상기 단계 (7)은 단계 (6)의 1차 가열에 추가하여 통마늘과 청양고추를 투입하고 40~50℃의 낮은 온도에서 1~2시간, 바람직하게는 2시간 동안 가열하는 단계이다. The step (7) is a step in which the whole garlic and the red pepper are added in addition to the primary heating in the step (6), and the heating is carried out at a low temperature of 40 to 50 DEG C for 1 to 2 hours, preferably 2 hours.
상기 단계 (8)은 가열이 완성된 냄비로부터 찌꺼기를 고운 체를 사용하여 거르고, 맑은 액상의 원액만을 수거하는 과정이다. 수거된 원액은 용기에 담아 냉장 보관하여 굳히게 된다.The step (8) is a process in which the residue is filtered from a pot having been heated using a sieve to collect only a clear liquid raw material. The collected stock solution is stored in a container and then stored in a refrigerator.
상기 단계(9)는 본 발명의 마지막 단계로서, 저온에서 굳어진 콜라겐 덩어리를 직경 1~2cm의 큐브 형상으로 절단하여 본 발명의 찌개 육수용 한방 콜라겐 큐브를 제조한다.The step (9) is a final step of the present invention, wherein a collagen mass solidified at a low temperature is cut into a cube shape having a diameter of 1 to 2 cm to prepare a herbal collagen cube for a soup stocker of the present invention.
따라서, 본 발명은 본 발명의 상기 한방 콜라겐 큐브의 제조 방법으로 제조되는 찌개 육수용 한방 콜라겐 큐브를 제공한다.Accordingly, the present invention provides a one-way collagen cube for chickpea and sardine produced by the method of manufacturing the one-way collagen cube of the present invention.
본 발명에서 제조되는 한방 콜라겐 큐브는 돈피의 콜라겐 성분만을 주로 포함하게 되며, 부대찌개, 김치찌개, 된장찌개 등 각종 찌개류에 첨가함으로써 찌개의 향미와 콜라겐 성분 강화의 효과를 볼 수 있다. 통상적으로, 찌개를 마지막으로 끓이는 단계에서 본 발명의 한방 콜라겐 큐브를 1~5개 정도 투입하여 끓여내는 것이 바람직하다.The herbal collagen cube produced in the present invention mainly contains the collagen component of pork flesh, and the effect of strengthening the flavor and collagen component of the stew can be seen by adding to the various stew, such as bag stew, kimchi stew, miso stew. Generally, it is preferable to add about 1 to 5 pieces of the one-packed collagen cube of the present invention at the last boiling stage of the stew.
따라서, 본 발명은 본 발명의 한방 콜라겐 큐브를 첨가하여 제조되는 찌개의 제조 방법을 제공한다.Accordingly, the present invention provides a method for producing a stew made by adding the herbal collagen cube of the present invention.
이하에서는, 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 일 구체예를 기재한 것이며, 하기 실시예에 의하여 본 발명의 권리범위가 한정되어 해석되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention.
[실시예][Example]
실시예 1Example 1
돈피를 구입한 후 냄비에 20분 동안 삶았다. 삶은 돈피를 냉수에 담구어 굳혔다. 돈피에 붙어 있는 지방과 잔털을 제거하며, 기타 이물질을 깨끗히 제거하였다. 지방과 잔털이 제거된 돈피를 천일염이 녹아 있는 냉수에 담구어 5~6회 치대어 깨끗하게 세척하여 순 콜라겐 성분만이 남은 돈피를 제조하였다. 시판 소주 10중량% 및 월계수잎이 포함된 냉수에 돈피를 담구어 약 4℃에서 48시간 동안 냉장시켜 돈피가 최대한 팽창되면서 통통하게 두꺼워진 돈피를 제조하였다. 이를 다시 깨끗한 물로 3회 세척하였다. 세척된 돈피 2kg, 대파, 생강, 통마늘, 대추, 감초, 당귀, 황기, 통후추, 정향, 계피, 엄나무 및 가시오가피 500g씩을 투입한 베보자기를 냄비에 넣고, 여기에 물 10L를 투입하고 가열 처리하여 냄새가 완전히 제거된 본 발명의 한방 콜라겐 돈피를 제조하였다. 상기 가열은 100℃의 센불에서 40분, 다음으로 60℃의 중불에서 2시간 동안 처리하며, 가열 처리 후 베보자기를 건져 내었다. 다음으로, 냄비에 통마늘과 청양고추를 500g씩 투입하여 50℃에서 추가적으로 2시간 동안 가열하였다. 가열 과정이 완성되면, 고운 체에 걸러 찌꺼기를 제거하고 깨끗한 원액을 회수한 후 이를 용기에 담아 냉장고에 넣어 굳혔다. 굳혀진 돈피 콜라겐을 직경 1cm 정도 크기의 큐브 형상으로 절단하였다. 상기와 같이 제조된 한방 콜라겐 큐브 5개를 부대찌개 재료가 준비된 냄비에 토핑하여 마지막으로 끓여 주어 한방 콜라겐이 함유된 부대찌개를 제조하였다.After purchasing the noodles, they were boiled in a pot for 20 minutes. The life was soaked in cold water. Remove the fat and fine hair attached to the pork, and remove other foreign matter. After removing the fat and fine flecks, they were soaked in cold water containing sun - salt, washed 5 to 6 times, and cleaned with pure colla - gen. 10% by weight of commercial shochu, and dried water containing laurel leaf were poured into cold water for about 48 hours at a temperature of about 4 ° C to produce a thick pork which was thickened to the maximum extent. It was washed three times with clean water again. 10 g of water was added to the pot, and the bezoam was put into a pan, to which 500 g of the washed ponzu, 500 g of green onion, jujube, jujube, licorice, Angelica gigas, The collagen paste of the present invention was completely removed. The heating was carried out for 40 minutes at a temperature of 100 DEG C and then for 2 hours at a temperature of 60 DEG C for 2 hours. Then, 500 g of whole garlic and red pepper were added to the pot, and the mixture was further heated at 50 캜 for 2 hours. When the heating process is completed, the fine sieve is removed and the residue is removed, and the clean stock solution is recovered and put in a container and hardened in a refrigerator. The hardened pork collagen was cut into a cubic shape having a size of about 1 cm in diameter. Five pieces of the herbal collagen cube prepared as above were topped in a pot prepared with the bag stew material, and finally boiled to prepare a bag stew containing one part collagen.
실시예 2Example 2
돈피와 한약재 베보자기를 냄비에 추가하는 과정에서 닭발 1kg이 포함된 베보자기를 추가로 투입한 것을 제외하고는 실시예 1과 동일한 방법으로 제조하였다. 닭발은 준비된 닭발의 발톱 및 이물질을 제거하고 세척한 후, 소주 및 월계수잎이 포함된 냉수에 24시간 동안 담구어 핏물을 제거하였다. 다음으로, 핏물이 제거된 닭발을 30분 동안 삶은 후 냉수에 3~4회 세척하여 준비하였다.Except that the beef broth containing 1 kg of chicken broth was added in the course of adding the beef broth to the pan. After removing the claws and foreign substances from the prepared chicken feet, the chicken feet were immersed in cold water containing soju and laurel leaves for 24 hours to remove the blood. Next, the chicken feet removed from the blood were boiled for 30 minutes and then washed 3 to 4 times in cold water.
비교예Comparative Example
한방 콜라겐 큐브를 첨가하지 않은 부대찌개를 제조하였다.A bag stew without a one - part collagen cube was prepared.
실험예 Experimental Example
상기 실시예 1 및 실시예 2와 비교예로부터 제조된 부대찌개를 50인의 성인남녀로 구성되는 패널에게 시식하게 하고, 각 평가 항목에 따라 1~5점의 점수를 부여하게 하였다. 결과는 다음 표 1에 나타내었다. 1점: 나쁨, 2점: 조금 나쁨, 3점: 보통, 4점: 좋음, 5점: 아주 좋음.The bag stew made from Examples 1 and 2 and Comparative Example was tested by a panel composed of 50 adult males and females, and a score of 1 to 5 was given according to each evaluation item. The results are shown in Table 1 below. 1 point: Poor, 2 points: Poor, 3 points: Normal, 4 points: Good, 5 points: Very good.
상기 표 1에 나타난 바와 같이, 본 발명의 한방 콜라겐 큐브가 함유된 부대찌개는 일반 부대찌개에 비하여 담백함이 우수하고, 시원한 맛, 진한 맛, 향이 우수한 것으로 평가되어 돈피의 콜라겐 성분과 한약재 성분이 이와 같은 효과를 나타내었을 것이라는 것을 예상케 하였다.As shown in Table 1, the collagen cube of the present invention contains the collagen cube of the present invention, which is superior in softness, cool taste, It would have had the same effect.
Claims (5)
(2) 지방 및 잔털을 제거하는 단계;
(3) 천일염이 포함된 냉수에 넣고 치대어주는 단계;
(4) 소주 및 월계수잎이 포함된 냉수에 36~48시간 동안 담구어 돈피를 팽창시키는 단계;
(5) 냉수에 담구어 세척하는 단계;
(6) 용기에 세척된 돈피 100중량부를 투입하고, 대파, 생강, 통마늘, 대추, 감초, 당귀, 황기, 통후추, 정향, 계피, 엄나무 및 가시오가피가 들어 있는 보자기를 투입하며, 여기에 물 300~500중량부를 첨가하여 100~120℃에서 20~40분, 60~80℃에서 1~2시간 동안 끓인 후 상기 보자기를 건져내는 단계;
(7) 통마늘과 청양고추를 투입하고 40~50℃에서 1~2시간 동안 가열하는 단계;
(8) 찌꺼기를 제거하고, 원액을 용기에 담아 저온에서 굳히는 단계; 및
(9) 굳힌 한방 콜라겐을 직경 1~2cm의 큐브 형상으로 절단하는 단계를 포함하는 찌개 육수용 한방 콜라겐 큐브의 제조 방법에 있어서,
상기 단계 (6)에는 닭발이 들어 있는 보자기를 더 투입하는 것을 특징으로 하는 제조 방법.
(1) boiling pork, dipping it in cold water, and solidifying it;
(2) removing fat and fine hair;
(3) a step of putting in a cold water containing sun-salt;
(4) expanding the poultice by immersing in cold water containing shochu and laurel leaves for 36 to 48 hours;
(5) dipping in cold water;
(6) 100 parts by weight of the poultry washed in a container was put into a container and a crepe containing Daechi wave, ginger, radish, jujube, licorice, Angelica gigas, Hwanggi, mungbean, clove, cinnamon, And boiling the mixture at 100 to 120 ° C for 20 to 40 minutes and at 60 to 80 ° C for 1 to 2 hours, and then recovering the crepe;
(7) adding whole garlic and Cheongyang pepper and heating at 40 ~ 50 ℃ for 1 ~ 2 hours;
(8) removing the debris, filling the stock solution in a container and solidifying at a low temperature; And
(9) A method for producing a herbal collagen cube for chickpea and broth comprising the step of cutting a hardened collagen into a cube shape having a diameter of 1 to 2 cm,
Wherein the step (6) further includes the step of feeding a chenille-containing wrapping cloth.
(1') 준비된 닭발의 발톱 및 이물질을 제거하고 세척하는 단계;
(2') 소주 및 월계수잎이 포함된 냉수에 12~36시간 동안 담구어 핏물을 제거하는 단계;
(3') 핏물이 제거된 닭발을 20~30분 동안 삶는 단계; 및
(4') 냉수에 3~4회 세척하는 단계.
The method according to claim 1, wherein the chicken feet are manufactured by a method comprising the steps of:
(1 ') removing and cleaning the claws and foreign matter of the prepared chicken boot;
(2 ') dipping in cold water containing shochu and laurel leaves for 12 to 36 hours;
(3 ') boiling chickpeas removed for 20 to 30 minutes; And
(4 ') washing in cold water three to four times.
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| KR100841206B1 (en) * | 2007-03-08 | 2008-06-24 | 남세준 | Making method of collagen food using pig skin |
| KR101458175B1 (en) | 2013-05-23 | 2014-11-04 | 최슬기 | Method for munufacturing collagen jelly using pork rinds |
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