KR101848652B1 - The making method of the matsutake mushroomm beef jerky - Google Patents
The making method of the matsutake mushroomm beef jerky Download PDFInfo
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- KR101848652B1 KR101848652B1 KR1020160047980A KR20160047980A KR101848652B1 KR 101848652 B1 KR101848652 B1 KR 101848652B1 KR 1020160047980 A KR1020160047980 A KR 1020160047980A KR 20160047980 A KR20160047980 A KR 20160047980A KR 101848652 B1 KR101848652 B1 KR 101848652B1
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- 238000000034 method Methods 0.000 title description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
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- 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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Abstract
본 발명은 송이버섯을 이용한 육포 및 그 제조방법에 있어서, 좀더 상세히는 송이버섯을 육포의 원재료와 혼합하여 일상생활에서 간편하게 접할 수 있도록 육포를 섭취시 송이버섯의 효능인 비타민 D와 향이 풍부할 뿐만 아니라 고단백, 저칼로리 식품으로 콜레스테롤을 줄여 성인병에 효과가 있도록 하기 위해,
송이버섯의 껍질을 제거한 후 칼로 송이버섯을 일정간격으로 절단하여 절단된 송이버섯을 다시 다져서 송이다짐물과 육포용 소고기를 칼로 절단한 후 다져서 소고기다짐물을 생성시켜 송이다짐물과 소고기다짐물을 혼합하여 꿀과 솔잎가루를 투입하여 잘 교반시켜 숙성시켜 성형틀에서 송이버섯 모양의 몸체와 일정간격으로 다수개의 절개홈을 송이버섯의 몸체 길이방향으로 상,하면에 형성하여 손으로 절개홈을 따라 쉽게 절개시켜 간단히 체험가능케 한 송이버섯을 이용한 육포를 제조하여 일상생활에서 간편하게 송이버섯의 효능을 체험할 수 있는 이점이 있는 것이다.More particularly, the present invention relates to a method for producing jerky mushroom using a mushroom, and more particularly, a method for producing jerky mushroom by mixing pine mushroom with a raw material of jerky to facilitate daily contact with the mushroom, To reduce cholesterol in high-protein, low-calorie foods,
After removing the husks of the matsutake mushrooms, the mats were cut at regular intervals with a knife, and the cut mats were cut again to cut the pine mushroom and jugo beef with a knife. The mushrooms were cut to produce beef pods, Mixed with honey and pine leaf powder, agitated and aged, and a plurality of incision grooves were formed on the upper and lower sides in the longitudinal direction of the matsu mushroom at regular intervals with the pine mushroom-shaped body in the mold, It is an advantage that it can easily experience the efficacy of matsutake mushroom in everyday life by manufacturing jerky using matsutake mushroom which can be easily experienced by incision easily.
Description
본 발명은 송이버섯 육포 및 그 제조방법에 있어서, 좀더 상세히는 송이버섯을 육포의 원재료와 혼합하여 일상생활에서 간편하게 접할 수 있도록 육포를 섭취시 송이버섯의 효능인 비타민 D와 향이 풍부할 뿐만 아니라 고단백, 저칼로리 식품으로 콜레스테롤을 줄여 성인병에 효과가 있도록 하는 것이다.
The present invention relates to a mushroom jerky and a method for producing the mushroom jerky. More particularly, the mushroom mushroom is mixed with a raw material of jerky, so that it can be easily contacted in everyday life. When the jerky is consumed, , Low-calorie foods to reduce cholesterol to be effective in adult diseases.
본 발명에 사용되는 송이버섯은 소나무 뿌리 끝 부분인 세근에 붙어사는 외생균 근균으로 소나무로부터 탄수화물을 공급 받으며 땅속 무기 양분을 흡수하여 그 일부를 소나무에 공급하여 소나무와 공생하며 자라는 버섯으로 송이는 소나무 뿌리와 함께 사는 활물 공생균으로 우리나라를 비롯한 일본, 북한, 중국대륙에 널리 분포되어 있으나, 이러한 송이버섯은 인공재배가 되지 않으며 6월 하순부터 11월 초순 사이에 자라며 통상적인 보관 및 저장방법에 의해서만 일반인에게 유통되어 왔으며, 또한, 지금까지 알려진 버섯 가운데 항암 효과가 제일 높은 버섯의 하나로써, 맛이 달며, 독이 없고 매우 향기롭고 솔 향이 짙으며, 병에 대한 저항력 강화의 효과, 혈중 콜레스테롤 억제효과, 손발 저림, 허리와 무릎 시림 치료, 동맥경화, 심장병, 당뇨병, 고지혈증 등 성인병 치료의 효과가 있으며, 송이버섯의 단백질과 비타민 성분은 편도선, 유선염, 탈하증 등에 효과가 있는 것이며, 수분이 80-90%, 단백질 2%, 지방 3.5%, 당질 6.7%, 섬유 0.8%, 회분 0.8%로 구성되어 있는 것이다.
The matsutake mushroom used in the present invention is a mushroom which is supplied with carbohydrates from pine trees and absorbs inorganic nutrients from the ground and supplies a part of the nutrients to the pine trees. It is widely distributed in Japan, North Korea and mainland China including Korea, but these pine mushrooms are not artificial cultivated. They grow between late June and early November. They are grown by conventional storage and storage methods. It has been distributed to the general public and is one of the mushrooms with the highest anticancer effect among the mushrooms known to date. It is taste-free, has no poison, is very fragrant, has a sooty aroma, has the effect of strengthening resistance to diseases, Jumil, waist and knee calm treatment, arteriosclerosis, heart disease, diabetes, highland The protein and vitamin components of pine mushroom are effective for tonsillitis, mastitis, and dehazing. The water content is 80-90%,
그리고, 일반적인 육포는 얇게 절단(slice)한 원료육을 염지 후 건조하여 제조하는 방법이 오래전부터 이용되었으며 최근에는 건조한 육포의 저장성을 향상시킬 목적으로 수분활성도를 낮추기 위한 보습제를 첨가하기도 하는 것이다.
In general, jerky has long been used as a method for manufacturing slices of sliced raw meat after drying, and recently, a moisturizing agent for lowering water activity has been added for the purpose of improving the storage stability of dried jerky.
일반적으로 육포는 원료육을 슬라이스하여 양념 후 건조시킨 저장식품으로서, 장시간 자연건조하여 제조하거나, 고온에서 일정 시간 동안 건조하기 때문에 전반적으로 질기고 딱딱한 조직감을 가지고 있는 것으로서, 폐백음식으로도 사용될 정도로 과거에는 귀한 식품으로 인정받았다.
In general, jerky is a saffron which is sliced raw meat and dried after seasoning. Since it is produced by natural drying for a long time or dried at a high temperature for a certain time, it has a high quality and hard texture overall, It was recognized as a precious food.
현재에는 소비자들의 다양한 기호 및 요구를 충족시키고자, 육포에 대한 다양한 연구 개발이 진행되고 있는 실정이며, 최근에는 안주나 간식용 등 특별한 날이 아닌 평상시에도 쉽게 접할 수 있도록 간편한 가공식품으로도 많이 출시되고 있다.
Nowadays, various research and development on jerky is being carried out in order to meet consumers' various preferences and demands. Recently, many products have been processed as easy processed foods so that they can be easily contacted even in ordinary days such as snacks and snacks. .
이러한 육포는 원료육으로 쇠고기를 주로 사용하여 왔으나, 근래에는 돼지고기를 사용하기도 하며, 돼지고기와 쇠고기를 혼합하여 사용하기도 한다.
These beef jerky has mainly used beef as a raw material, but nowadays it uses pork or pork and beef.
일반적인 육포의 제조방법은 쇠고기 및 돼지고기의 엉덩이 부위 살 또는 뒷다리 부위 살을 얇게 저미어 조미 및 숙성시킨 후 고온에서 오랜 시간 동안 건조시켜서 수분 함량이 20%~25% 정도 함유되게 건조하여 제작하여 왔다.
A typical jerky preparation method is to prepare the beef and pork hips or hind legs by thinning, seasoning and aging, drying them at a high temperature for a long time, and drying the beef and pork with a moisture content of 20% to 25%.
따라서, 이러한 송이버섯의 여러가지 효능을 체험하기 위해서는 가격이 고가인 송이버섯을 찢어 바로 먹거나 조리하여 반찬 등으로 밥 등의 주식과 같이 먹을 수 있도록 하였다.
Therefore, in order to experience various effects of the matsutake mushroom, the matsutake mushroom which is high in price is torn, and it is eaten or cooked immediately, so that it can be eaten as stocks of rice and the like by side dishes.
그러나, 이러한 방법으로는 많은 양의 송이버섯이 필요로 하게 되므로 송이버섯의 효능을 체험하기 위해서는 송이버섯의 가격의 고가인 문제점으로 인해 자주 체험할 수 없는 문제점이 발생하게 되었다.
However, since a large amount of pine mushroom is required in such a method, the problem of expensive pine mushroom due to the high price of pine mushroom has been encountered in order to experience the efficacy of pine mushroom.
본 발명은 상술한 종래의 문제점을 해결하기 위한 것으로서, 위와 같이 송이버섯의 여러가지 효능인 항암 효과와 콜레스테롤 억제와 동맥경화, 심장병, 당뇨병, 고지혈증 등 성인병 치료를 육포 섭취시 간편하게 체험하기 위해,Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method for treating an adult disease such as anti- cancer effect, cholesterol suppression, arteriosclerosis, heart disease, diabetes,
송이버섯의 껍질을 제거한 후 칼로 송이버섯을 일정간격으로 절단하여 절단된 송이버섯을 다시 다져서 송이다짐물과 육포용 소고기를 칼로 절단한 후 다져서 소고기다짐물을 생성시켜 송이다짐물과 소고기다짐물을 혼합하여 꿀과 솔잎가루를 투입하여 잘 교반시켜 숙성시켜 성형틀에서 송이버섯 모양의 몸체와 일정간격으로 다수개의 절개홈을 송이버섯의 몸체 길이방향으로 상,하면에 형성하여 육포 체험시 손으로 절개홈을 따라 쉽게 절개시켜 절개홈을 따라 쉽게 절개가능케 하는 것을 발명한 것이다.
After removing the husks of the matsutake mushrooms, the mats were cut at regular intervals with a knife, and the cut mats were cut again to cut the pine mushroom and jugo beef with a knife. The mushrooms were cut to produce beef pods, Mixed with honey and pine leaf powder, agitated and aged to form a plurality of incision grooves at regular intervals with the pine mushroom shaped body at the upper and lower sides in the body length direction of the matsu mushroom, So that it can be easily cut along the groove and easily cut along the incision groove.
상기 본 발명의 송이를 이용한 육포의 제조방법으로는 소고기 분쇄물을 교반하여 혼합분쇄물을 형성하는 혼합공정과; 상기 혼합공정의 혼합분쇄물을 숙성시켜 육포조성물의 혼합물을 형성시키는 1차숙성공정과; 1차숙성공정을 거친 육포조성물을 성형틀에 넣어 성형물을 생성시키는 성형공정을 거친 성형물을 건조시켜 이루어지는 송이버섯 육포의 제조방법에 있어서,
상기 혼합공정에서 혼합분쇄물을 자연산 송이버섯을 다진 송이버섯 분쇄물 10 ~ 20중량%와 소고기를 다진 소고기 분쇄물 80 ~ 90중량%를 교반하고,
상기 혼합공정의 혼합분쇄물 100중량부에 꿀 10 ~ 20중량부와 생강분말, 마늘분말, 설탕분말, 소금분말 중 적어도 하나를 포함하는 조미용 조성물 6 ~ 12중량부, 솔잎분말 1 ~ 2중량부를 첨가하여 혼합한 후 온도 -2 ~ 8℃로 유지시킨 상태에서 20 ~ 30시간 동안 숙성시켜 육포조성물의 혼합물을 형성시키는 1차숙성공정과;
상기 성형공정의 성형물을 -2 ~ 8℃에서 40 ~ 55시간 동안 2차 숙성건조시키는 숙성건조공정을 포함하는 것을 특징으로 하는 것이다.
The method for producing jerky using the cluster according to the present invention includes mixing a beef crushing product with stirring to form a mixed crushed product; A primary aging step of aging the mixed pulverized product of the mixing step to form a mixture of the jerky composition; A method for producing a mushroom jerky jerky comprising the step of subjecting a jerky composition having undergone a primary aging process to a molding die to form a molded product,
In the mixing step, 10 to 20% by weight of the ground pine mushroom ground pine mushroom and 80 to 90% by weight of the ground beef ground beef are mixed with the mixed ground product,
10 to 20 parts by weight of honey and 6 to 12 parts by weight of a seasoning composition comprising at least one of ginger powder, garlic powder, sugar powder and salt powder and 1 to 2 parts by weight of pine needle powder are mixed in 100 parts by weight of the mixed pulverized product in the mixing step And aging the mixture for 20 to 30 hours while maintaining the mixture at a temperature of -2 to 8 占 폚 to form a mixture of the jerky composition;
And a second aging drying step for secondarily aging the molding in the molding step at -2 to 8 캜 for 40 to 55 hours.
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본 발명은 상술한 종래의 문제점을 해결하기 위한 것으로서, 위와 같이 송이버섯의 껍질을 제거한 후 칼로 송이버섯을 일정간격으로 절단하여 절단된 송이버섯을 다시 다져서 송이다짐물과 육포용 소고기를 칼로 절단한 후 다져서 소고기다짐물을 생성시켜 송이다짐물과 소고기다짐물을 혼합하여 꿀과 솔잎가루를 투입하여 잘 교반시켜 숙성시켜 성형틀에서 송이버섯 모양의 몸체와 일정간격으로 다수개의 절개홈을 송이버섯의 몸체 길이방향으로 상,하면에 형성하여 손으로 절개홈을 따라 쉽게 절개시켜 간단히 체험가능케 한 송이버섯을 이용한 육포를 제조하여 일상생활에서 간편하게 송이버섯의 효능인 비타민 D, 고단백, 콜레스테롤을 줄여 성인병에 효과와 송이버섯의 식감이나 맛과 향을 증가시킬 수 있도록 하는 이점이 있는 것이다.
DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems. As described above, after removing the husks of the matsutake mushroom and cutting the mushroom mushroom at regular intervals, the mushroom cut again is cut, The beans are then mixed to produce beef pods. The pods are mixed with the beef pods and the honey and pine leaves are added to the pods. The pods are agitated and aged. It is formed on the upper and lower surface in the longitudinal direction of the body, and it is easily incised along the incision groove by hand, so that it can be experienced easily. It is possible to manufacture jerky using matsutake mushroom easily by reducing vitamins D, high protein and cholesterol which are the efficacy of matsutake mushroom in daily life. The effect and the texture and taste and flavor of the mushroom can be increased.
도 1은 본 발명의 실시예를 나타낸 예시도이다.1 is an exemplary view showing an embodiment of the present invention.
먼저 송이버섯의 약리적 기능 및 효능에 대해 먼저 알아보면, 송이버섯은 식물임에도 불구하고 단백질과 비타민B가 풍부하며 구아닐산이 다량 함유되어 있어 혈액의 콜레스테롤을 저하시켜주며 편도선, 유선염, 탈하증, 고혈압, 동맥경화, 심장병 등 현대인의 성인병 예방에도 탁월한 효과가 있고 특히, 일본에서는 항암 효과(종양저지율이 91.8%, 종양퇴치율이 55.6%)가 탁월한 식품으로 널리 알려져있으며, 가격이 고가이며 인체의 위와 장의 기능을 도와주고 기운의 순환을 촉진해서 손발이 저리고 힘이 없거나 허리와 무릎이 시릴 때 좋은 것으로 나타나 있다.
First of all, the pine mushroom is rich in protein and vitamin B, and it contains a large amount of guanylate, which lowers the cholesterol of the blood. It also causes the tonsillitis, mastitis, dehydration, hypertension, It is widely known as an excellent food for cancer prevention effect (91.8% of tumor suppression rate and 55.6% of tumor suppression rate) in Japan, and it is widely known that the price is high and the human body's stomach and intestine It helps the function, promotes the circulation of energy, and is good when the hands and feet are knocked down and there is no power or the waist and knees are crying.
또, 송이버섯은 아무리 먹어도 소화가 잘 되는데, 이는 송이에 강력한 소화효소가 들어 있기 때문이고 송이에는 셀라제, 헤밀라제, 벤트라제 등 섬유분해 효소가 많이 들어 있기 때문이다.
In addition, pine mushroom is good digestion even when eaten, because it contains powerful digestive enzymes in the pine, and there is a lot of fiber decomposition enzymes such as cellulase, hemilase, and bentrage in the pine mushroom.
그리고, 본 발명에 사용되는 솔잎은 소나무의 잎으로 솔잎 성분 중에는 담배 유해물질인 니코틴 독을 제거시켜주고 소화기의 기능을 높여주는 효과가 있으며, 그 외에도 머리털을 나게 하고 흰머리를 검은 머리로 만들어주며, 눈이나 귀가 밝아지는 등 노화방지 예방해주며 인체의 노화와 암을 유발하는 것으로 알려진 활성산소를 제거하는 항산화 작용을 하는 것이다.
In addition, the pine needle used in the present invention is a pine tree leaf, which removes nicotine poison, which is a harmful substance of tobacco, and enhances the function of the digestive system. In addition, it produces hair, It protects against aging such as lightening of eyes and ears, and antioxidant that removes active oxygen which is known to cause aging and cancer of human body.
상기 본 발명의 목적을 달성하기 위한 건강식품으로는 자연산 송이버섯과 육류를 잘게 절단하여 다져서 혼합한 혼합물에 꿀과 함께 솔잎분말을 첨가하여 교반하여 한번 더 다진 혼합물을 숙성시켜 송이버섯의 판형상으로 성형하여 송이버섯의 길이방향으로 절개홈을 다수개 형성한 후 성형물의 상,하면에 송이버섯의 색상을 도포하여 건조시켜 완성하는 것이다.
As a health food for accomplishing the object of the present invention, pine needle powder is added to a mixture of finely cut pine mushroom and meat, mixed with honey, and agitated to agitate the chopped mixture once, After forming a plurality of incision grooves in the longitudinal direction of the pine mushroom, the color of the mine pine mushroom is applied to the upper and lower surfaces of the molded product, followed by drying.
상기 본 발명의 송이를 이용한 육포의 제조방법으로는 자연산 송이버섯을 다진 송이버섯 분쇄물 10 ~ 20중량%와 소고기를 다진 소고기 분쇄물 80 ~ 90중량%를 교반하여 혼합분쇄물을 형성하는 혼합공정과;The method for producing jerky using the mushroom according to the present invention comprises mixing 10-20% by weight of ground mushroom crushed mushroom and 80-90% by weight of ground beef with 80% by weight of ground beef, and;
상기 혼합공정의 혼합분쇄물 100중량부에 꿀 10 ~ 20중량부, 조미용 조성물 6 ~ 12중량부와 솔잎분말 1 ~ 2중량부를 첨가하여 혼합한 후 온도 -2 ~ 8℃로 유지시킨 상태에서 20 ~ 30시간 동안 숙성시켜 육포조성물의 혼합물을 형성시키는 1차숙성공정과;10 to 20 parts by weight of honey, 6 to 12 parts by weight of a seasoning composition and 1 to 2 parts by weight of pine needle powder are added to and mixed with 100 parts by weight of the mixed pulverized product in the mixing step. ≪ / RTI > for about 30 hours to form a mixture of jerky compositions;
상기 1차숙성공정을 거친 육포조성물의 혼합물을 성형틀에 넣어 성형물을 생성시키는 성형공정과;A forming step of putting a mixture of the jugomer composition having undergone the primary aging step into a molding mold to produce a molding;
상기 성형공정의 성형물을 -2 ~ 8℃에서 40 ~ 55시간 동안 2차 숙성건조시키는 숙성건조공정을 포함하는 것이다.
And a second aging drying step for drying the molding in the molding step at -2 to 8 캜 for 40 to 55 hours.
상기 조미용 조성물은 생강분말, 마늘분말, 설탕분말, 소금분말 중 적어도 하나를 포함하는 것이다.
The seasoning composition comprises at least one of ginger powder, garlic powder, sugar powder, and salt powder.
그리고, 상기 조미용 조성물의 실시예로는 생강분말 20 ~ 25중량부, 마늘분말 20 ~ 25중량부, 설탕분말 20 ~ 25중량부, 소금분말 20 ~ 25중량부로 이루어지며, 바람직하게는 생강분말, 마늘분말, 설탕분말, 소금분말 중 적어도 어느 하나 이상의 조성물로 이루어질 수 있는 것이다.
Examples of the seasoning composition include 20 to 25 parts by weight of ginger powder, 20 to 25 parts by weight of garlic powder, 20 to 25 parts by weight of sugar powder and 20 to 25 parts by weight of salt powder, Garlic powder, sugar powder, and salt powder.
상기 성형틀은 송이버섯 모양의 형상을 마련하고 송이버섯 육포의 길이방향으로 다수개의 절개홈(4)을 형성하는 것이다.
The mold is provided with a pine mushroom shape and a plurality of cutting grooves 4 are formed in the longitudinal direction of the mushroom jerky.
상기 육포 조성물의 성형공정을 거친 성형물의 표면에 송이의 향 및 색을 증강시키기 위해 송이버섯과 동일한 색상의 식용색소 3 ~ 10중량%와 송이분말 3 ~ 10중량%, 물 80 ~ 94중량%으로 형성된 도포액을 도포하는 도포공정을 더 포함하는 것이다.
In order to enhance the flavor and color of the mung bean paste on the surface of the molded product after the molding process of the jerky composition, 3 to 10% by weight of an edible coloring matter of the same color as the mushroom, 3 to 10% And a coating step of applying the formed coating liquid.
상기 본 발명의 성형공정의 육포(1)제조시 바람직한 실시예로는 도 1에서 보는 바와 같이 송이버섯 모양의 몸체(2)를 형성하되 상기 송이버섯 머리모양을 돌출시켜 머리부(3)를 형성하고, 상기 송이버섯 모양의 길이방향으로 일정간격으로 다수개의 절개홈(4)을 송이버섯의 상,하면에 형성하는 것이다.
As shown in FIG. 1, a preferred embodiment of the bean jam 1 of the present invention is that a pine mushroom-
상기 본 발명에 사용되는 송이버섯을 함유한 육포의 실시 예로는, 송이버섯 10 ~ 20g의 껍질을 제거한 후 칼로 송이버섯을 일정간격으로 절단하여 절단된 송이버섯을 다진 송이다짐물과 육포용 소고기 80 ~ 90g을 칼로 일정간격으로 절단하여 절단된 소고기를 다진 소고기다짐물을 생성시켜 상기 송이다짐물과 소고기다짐물을 혼합하여 상기 송이다짐물과 소고기다짐물의 교반을 용이하게 하기 위해 꿀 10 ~ 20cc를 투입하고 추가로 섭취시 몸에 유익하한 솔잎분말 6 ~ 12g과 소고기의 잡냄새를 제거하는 조미용 조성물인 생강분말 2 ~ 4g, 마늘분말 2 ~ 4g, 설탕분말 2 ~ 4g, 소금분말 2 ~ 4g를 투입하여 잘 교반시킨 혼합물을 -2 ~ 8℃에서 20 ~ 30시간 숙성시켜 혼합된 송이버섯과 소고기를 융화시키게 하는 것이다.
As an example of the bean jam containing the mushroom used in the present invention, the husks of 10-20 g of mushroom were removed and the mushrooms were cut at regular intervals, and the cut mushrooms were cut into beef jam 80 ~ 90g were cut at regular intervals with a knife to produce minced beef dumplings. The resulting dumplings were mixed with beef dumplings, and 10-20 cc of honey was added to facilitate mixing of the dumplings and the beef dumplings. 2 ~ 4g of ginger powder, 2 ~ 4g of garlic powder, 2 ~ 4g of sugar powder, and 2 ~ 4g of salt powder are added to the pineapple powder to remove the odor of beef. The resulting mixture is agitated at -2 to 8 ° C for 20 to 30 hours to allow the mixed pine mushroom to be mixed with the beef.
그리고, 이렇게 교반물의 송이버섯과 소고기가 융화가 된 혼합물을 성형틀에서 송이버섯 모양의 몸체와 일정간격으로 다수개의 절개홈을 송이버섯의 몸체 길이방향으로 상,하면에 형성하여 육포 체험시 손으로 절개홈을 따라 쉽게 절개시켜 절개홈을 따라 쉽게 절개가능케 하는 것이다.
Then, a mixture in which the pine mushroom and the beef are mixed with the agitated product is formed on the upper and lower sides in the longitudinal direction of the pine mushroom by a plurality of incision grooves at regular intervals with the pine mushroom-shaped body in the mold, So that it can be easily cut along the incision groove so that it can be easily cut along the incision groove.
또한, 상기 성형공정을 거친 성형물의 전,후면에 송이버섯의 색상과 동일한 갈색 또는 여러종류의 색소와 송이버섯에 의한 송이향을 표면에 도포하여 육포 복용시 송이버섯을 먹는 기분을 향상시키게 할 수 있도록 하는 것이다.
In addition, on the front and back sides of the molded product after the molding process, it is possible to improve the mood of eating the matsutake mushrooms by applying the brown or various kinds of coloring matters and the matsutake .
그리고, 본 발명의 육포 제조시 육포의 효능 이외에도 송이버섯의 효능을 식감이나 맛과 향을 증가시킬 수 있도록 하는 것이다.
In addition, in addition to the effect of the beef jerky in the beef jerky manufacturing method of the present invention, the efficacy of the mellow mushroom can increase the texture, flavor and aroma.
1 : 육포 2 : 몸체
3 : 머리부 4 : 절개홈1: Jerky 2: Body
3: head 4: incision groove
Claims (5)
상기 혼합공정에서 혼합분쇄물을 자연산 송이버섯을 다진 송이버섯 분쇄물 10 ~ 20중량%와 소고기를 다진 소고기 분쇄물 80 ~ 90중량%를 교반하고,
상기 혼합공정의 혼합분쇄물 100중량부에 꿀 10 ~ 20중량부와 생강분말, 마늘분말, 설탕분말, 소금분말 중 적어도 하나를 포함하는 조미용 조성물 6 ~ 12중량부, 솔잎분말 1 ~ 2중량부를 첨가하여 혼합한 후 온도 -2 ~ 8℃로 유지시킨 상태에서 20 ~ 30시간 동안 숙성시켜 육포조성물의 혼합물을 형성시키는 1차숙성공정과;
상기 성형공정의 성형물을 -2 ~ 8℃에서 40 ~ 55시간 동안 2차 숙성건조시키는 숙성건조공정을 포함하는 것을 특징으로 하는 송이버섯 육포의 제조방법.A mixing step of mixing the beef crushing water to form a mixed crushed material; A primary aging step of aging the mixed pulverized product of the mixing step to form a mixture of the jerky composition; A method for producing a mushroom jerky jerky comprising the step of subjecting a jerky composition having undergone a primary aging process to a molding die to form a molded product,
In the mixing step, 10 to 20% by weight of the ground pine mushroom ground pine mushroom and 80 to 90% by weight of the ground beef ground beef are mixed with the mixed ground product,
10 to 20 parts by weight of honey and 6 to 12 parts by weight of a seasoning composition comprising at least one of ginger powder, garlic powder, sugar powder and salt powder and 1 to 2 parts by weight of pine needle powder are mixed in 100 parts by weight of the mixed pulverized product in the mixing step And aging the mixture for 20 to 30 hours while maintaining the mixture at a temperature of -2 to 8 占 폚 to form a mixture of the jerky composition;
And aging and drying the molded product in the molding step at a temperature of -2 to 8 캜 for 40 to 55 hours for secondary aging.
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