KR101923393B1 - Preparation of dduckgalbi - Google Patents

Abstract

The present invention relates to a method for producing a rice cake with increased moisture content and reduced fat content, and more particularly, to a process for producing rice cakes having an increased moisture content and reduced fat content, And increased the water content and decreased the fat content. Also, it was confirmed that the addition of the red pepper seed powder reduced the weight loss and improved the sensory properties.

Description

Preparation of duckgalbi

The present invention relates to a process for the preparation of a tortoise shell having increased water content and reduced fat content.

Recently, as consumers pursue a well-being culture in pursuit of health and happiness, the preference for fresh convenience foods, which reduce chemical additives and shorten the cooking time, has increased. Meat products such as instant sausage, tteokgalbi, and seasoned meat can be easily found from large grocery stores to convenience stores, and market share and sales volume are increasing compared to the growth. Rice cake is made of beef and pork because it is made of chopped ribs, so its texture is soft and its taste is excellent and it is a meat product preferred by many people. Since the early 1990s, it has gradually become popular with the general public, and now it has become a cooking method for ribs. Recently, the demand for functional food products has been increasing as the consumption of high fat meat products such as obesity, hypertension, cancer and coronary artery disease is decreasing. Consumption of such functional food products is considered not only in terms of functionality but also in quality characteristics such as taste and nutrition. Functional meat products added with natural ingredients are increasing, and functional sausages using omija, pine needles, and green tea are preceded. However, research on meat products using pepper seeds has not been studied yet.

Korean Patent Publication No. 10-2010-0127378

An object of the present invention is to provide a method for producing a pork meat, And a step of preparing a tortoise cake by adding and mixing a raw material including crushed pork, back ground and ice water to a main ingredient including salt, sugar, garlic powder, onion powder and red pepper seed powder to prepare a tortoise cake. And the fat content of which is reduced.

It is another object of the present invention to provide a tortoise cake prepared according to the process for producing the tortoise cake.

In the present invention, it was confirmed that the water content and the fat content in the main ingredients including the pork meat, the back ground meat and the ice water were increased compared with those of the rice cakes prepared without the red pepper seed powder prepared with the red pepper seed powder. In addition, it was confirmed that the addition of the red pepper seed powder reduced the heating loss and improved the sensory properties.

In order to achieve the above object, the present invention provides, as one embodiment, And a step of preparing a tortoise cake by adding and mixing a raw material including crushed pork, back ground and ice water to a main ingredient including salt, sugar, garlic powder, onion powder and red pepper seed powder to prepare a tortoise cake. And a fat content of which is reduced.

The method for producing the tortoise cake of the present invention comprises the step (1) of pulverizing pork and back ground.

Specifically, pork and backfat can be used by grinding with a grinder (PA-82, Manica Co., Barcelona, Spain) with a 3 mm plate attached to each side to remove excess fat and connective tissues.

The method for manufacturing the tortoise cake of the present invention comprises the steps of adding and mixing ingredients including salt, sugar, garlic powder, onion powder, and red pepper seed powder to the main ingredients including the ground pork, 2).

In the present invention, a main ingredient including 60 to 80 parts by weight of pork, 10 to 20 parts by weight of backfat, and 10 to 20 parts by weight of ice water is added and mixed with a raw material including salt, sugar, garlic powder, onion powder and red pepper seed powder Cakes can be made. Specifically, the material may include 1 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of sugar, 0.2 to 0.8 parts by weight of garlic powder, 0.2 to 0.8 parts by weight of onion powder and 1 to 4 parts by weight of red pepper seed powder. Also, 2.5 to 10 parts by weight of the material may be added to 100 parts by weight of the main material.

In the present invention, the red pepper seeds were obtained by separating and pulverizing only the seeds from red pepper ( Capsicum annuum L.), and were found to be 14.05% moisture, crude protein 15.31%, fat 26.05%, crude fiber 41%, pH 6.25, brightness 53.5, redness 24.46, 22.10. The red pepper ( Capsicum annuum L.), which is a raw material of the red pepper seeds, is used as a spice for flavoring mainly food in a single plant belonging to the root of the year. Capsaicin is a major component of hot spicy taste. Capsaicin is a major constituent of capsaicin, and capsaicin is a major constituent of capsaicin, which regulates cancer gene expression, and capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin. Antidiarrheal effect, energy metabolism, bactericidal action, and induction of apoptosis in cells. In addition, it is one of the most favorite food ingredients in Korea, containing sugars, free amino acids, organic acids, vitamin C and dietary fiber. There are many flavonoids and vitamin C such as luteolin, capsaicin and quercetin in pepper and red pepper seed. Moreover, dietary fiber, which is contained in a large amount in red pepper seeds, is an indigestible indigestible polysaccharide in the human body and has no nutritional value but has a function of promoting physiological activity.

In one embodiment of the present invention, the water content is increased and the fat content is reduced compared to the tteokgalbi prepared without including the red pepper seed powder prepared by including the red pepper seed powder in the main material including pork meat, back ground meat and ice water Respectively. Also, it was confirmed that the addition of the red pepper seed powder reduced the heating loss and improved the sensory properties.

Therefore, the addition of the red pepper seed powder of the present invention increases the moisture content and decreases the fat content. Further, there is a feature that the weight loss of heating is reduced and the functionality is improved.

According to another aspect of the present invention, there is provided a tortoise cake prepared according to the process for producing the tortoise cake.

In the present invention, the description on the "process for producing the rug bran" is as described above. According to the preparation method of the present invention, the addition of the red pepper seed powder increases the moisture content and the fat content of the rice cakes. Further, there is a feature that the weight loss of heating is reduced and the functionality is improved.

The present invention relates to a method for producing a rice cake with increased moisture content and reduced fat content, and more particularly, to a process for producing rice cakes having an increased moisture content and reduced fat content, And increased the water content and decreased the fat content. Also, it was confirmed that the addition of the red pepper seed powder reduced the weight loss and improved the sensory properties.

Fig. 1 shows the heat loss of rice cakes added with hot pepper seed powder.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

<Material and Experimental Method>

1. Rice cake manufacturing

The pork used in the present invention was purchased and used in a domestic poultry poultry area (Hongjumeat Co., Chungnam, Korea) slaughtered in March 2015 and the like. Excess fat and connective tissues were removed from the raw meat, and the pork and back ground were ground into grinder (PA-82, Manica Co., Barcelona, Spain) equipped with a 3 mm plate. (1.2 parts by weight of salt, 1 part by weight of sugar, 0.5 part by weight of garlic powder, 0.5 part by weight of onion powder and 0 to 4 parts by weight of red pepper seed powder) ) Were added together to prepare tteokgalbi. The red pepper seed powder (moisture content 14.05%, crude protein 15.31%, fat 26.05%, crude fiber 41%, pH 6.25, lightness 53.5, redness 24.46, yellow color 22.10; Shinheung Co., Chungnam, I bought it in the local market in January. The control group was prepared by adding 1 part by weight, 2 parts by weight, 3 parts by weight and 4 parts by weight of the red pepper seed powder to 100 parts by weight of the main ingredient, respectively. After heating for 30 minutes at 80 ° C using a chamber (10.10ESI / SK, Alto-Shaam Co., Menomonee Falls, WI, USA) Respectively.

2. General composition analysis

According to AOAC method, crude protein content was analyzed by Kjeldahl method, crude fat content by Soxhlet method, moisture content by 105 ° C atmospheric pressure drying method, and ash content by direct filtration method.

3. pH measurement

5 g of the sample was mixed with 20 mL of distilled water and homogenized at 8,000 rpm for 1 minute using an ultra turrax (HMZ-20DN, Pooglim Tech, Seongnam, Korea), followed by a pH meter (S220, Mettler-ToledoTM, Schwerzenbach, Switzerland) Lt; / RTI &gt;

4. Color measurement

Using the colorimeter (CR-10, Minolta Co., Tokyo, Japan), the CIE L ^* value indicating the lightness, the CIE a ^* value indicating the redness and the yellowness The CIE b ^* value was measured. The standard color was used as a white standard with a CIE L ^* value of 97.83, a CIE a ^* value of -0.43 and a CIE b ^* value of +1.98.

5. Measurement of cooking loss

The temperature of the chamber (10.10ESI / SK, Alto-Shaam Co.) was set at 80 ° C, and the sample was heated for 30 minutes, taken out at room temperature for 30 minutes and then weighed.

6. diameter  Reduction rate and thickness reduction rate measurement

The diameters and thicknesses of the samples before and after the heat treatment were measured according to the respective treatments. The diameters and thicknesses were measured using Vernier calipers (CD-15APX, Mitutoyo Co., Kawasaki-shi, Japan).

7. Measurement of texture properties

The sample was heated for 30 minutes in a constant temperature water bath (JSWB-30T, JSR, Chungnam, Korea) set at 80 ° C, taken out and incubated at room temperature for 30 minutes. , Largo, FL, USA). After cooling, the sample was cut into 20 × 20 × 20 mm, placed parallel to the center of the plate, and analyzed using a curve that was pierced twice. The analytical conditions were hardness, hardness, and hardness measured at a pre-test speed of 2.0 mm / s, a post-test speed of 5.0 mm / s, a maximum load of 2 kg, a head speed of 2.0 mm / kg), springiness and cohesiveness were recorded, and the gumminess (kg) and chewiness (kg) were calculated using the results.

8. Sensory properties

Flavor, tenderness, juiciness, and overall acceptability of each of the nine panel members trained by cutting the heat-treated tteokgabi to a certain thickness. And the average of the scores was compared. At this time, 10 points were the best in color, flavor, year, juiciness and overall palatability, and 1 point was the worst quality condition.

9. Statistical processing

The results of the experiment were evaluated by repeating at least 3 times. Statistical analysis was performed using SAS software (version 9.3 for window, SAS Institute Inc., Cary, NC, USA). The results were expressed as means and standard deviations. ANOVA and Duncan's multiple rage test showed significant differences .

<Experimental Results>

1. General ingredients of rice cakes

Table 1 shows the effect of the addition of the red pepper seed powder on the general component content of the rice cakes. Moisture content increased with increasing amount of red pepper seed powder and showed the highest value at 3 parts by weight for 100 parts by weight of main ingredient. Crude protein content showed no significant difference between control and treatments. The ash content was significantly higher (P <0.05) in the treatments added with the red pepper seed powder compared to the control, and there was no significant difference between the treatments. Fat content was the highest in control and decreased with increasing amount of red pepper seed powder.

2. pH and chromaticity analysis

Table 2 shows the pH and chromaticity of the rice cakes added with the red pepper seeds powder. Before and after heating, pH of control was significantly lower than control (P <0.05). These results show that the pH of the red pepper seed powder is higher than that of the control. The pH of the ground meat product after heating showed a higher value than the pH before heating, because the protein was denatured during heating and hydrogen bonding weakened, leading to a rise in pH due to the release of basic amino groups including imidazolium. Table 2 shows the chromaticity of tsukabi according to the addition amount of red pepper seeds. The lightness before heating (CIE L ^* ) was significantly higher in the control than in the treatments, and the lightness tended to decrease with increasing the amount (P <0.05). After heating, lightness was lower in all treatments than control, and lightness tended to decrease with increasing addition amount. The redness (CIE a ^* ) before heating was significantly lower in the control than in the treatments, and the redness tended to increase as the content of red pepper seed powder increased. The cryoprecipitate yellow color (CIE b ^* ) before and after heating was significantly higher in the treatments added with red pepper seed powder than the control (P <0.05).

3. Heat loss and diameter  Reduction rate and thickness reduction rate measurement

The heating and weight loss of rice cakes with added hot pepper seed powder is shown in Fig. There was no significant difference in the treatments of 1 part by weight for the control and 100 parts by weight of the main ingredient, but the heat loss tended to decrease as the content of red pepper seed powder was increased in the other treatments. Table 3 shows the diameter reduction rate and thickness reduction rate according to the addition amount of hot pepper seed powder. The diameter reduction rate tended to be lower than all treatments, and the thickness reduction rate also showed the same result.

4. Physical Properties

Table 4 shows the results of measuring the physical properties (TPA) of the rice cakes prepared by varying the addition amount of the hot pepper seeds. The hardness of rice cakes added with hot pepper seed powder was significantly higher than that of control (P <0.05) in 100 parts by weight of main ingredient and 3 parts by weight of red pepper seed powder.

Elasticity and cohesiveness were not significantly different between control and treatment groups. The gumminess and chewiness showed the highest value in 100 parts by weight of the main ingredient and 1 part by weight of the red pepper seed powder. The texture of meat products was considered to be improved by the addition of red pepper seed powder because of the difference in contents of general ingredients, water holding capacity of raw materials, kinds and characteristics of additives.

5. Sensory properties

The color, flavor, year, juiciness, and overall acceptability of the rice cakes added with hot pepper seed powder are shown in Table 5. The color and juiciness of tteokgabi were significantly higher in all treatments, and the treatment of 3 parts by weight of hot pepper seed powder was the highest evaluated for 100 parts by weight of the main ingredients. The flavor showed the highest score compared to the control and the other treatments, and the taste and overall acceptability of soybean paste increased with the addition level of red pepper seed powder. Therefore, the addition of the red pepper seed powder contributed to the sensory evaluation of tteokgalbi.

Claims (7)

Crushing pork and back ground; And
And adding and mixing a main ingredient including the ground pork meat, back ground meat, and ice water to a main ingredient including the ground pork meat, back ground meat and ice water to add a raw material including salt, sugar, garlic powder, onion powder and red pepper seed powder,
3 parts by weight of a mixture of 100 parts by weight of the main material,
The main ingredient contained 70 parts by weight of pork, 15 parts by weight of backfat, and 15 parts by weight of ice water,
1.2 parts by weight of salt, 1 part by weight of sugar, 0.5 part by weight of garlic powder, 0.5 part by weight of onion powder and 3 parts by weight of red pepper seed powder,
Wherein the red pepper seed powder comprises 14.05% moisture, 15.31% crude protein, 26.05% fat and 41% crude fiber.
Wherein the moisture content is increased, the fat content is reduced, and the functionality is improved. delete delete delete The method according to claim 1,
Wherein the rice cake is reduced in heating loss by the addition of red pepper seed powder. delete A tortoise shell produced according to the method of any one of claims 1 to 5.

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