KR102021066B1 - Pettitoes using germanium bean-sprouts and manufacturing method thereof - Google Patents

Abstract

The present invention relates to pettitoes using germanium bean sprouts and a manufacturing method thereof, the method comprising: a first step of removing blood of the pig′s long foot; a second step of mixing germanium bean sprouts, ingredients for removing odor and enhancing flavor, and water with the pig′s long foot from which blood is removed, followed by boiling; and a third step of manufacturing pettitoes by taking out the boiled pig′s long foot which is then cut and deboned. The present invention provides pettitoes, from which the unique meat smell is completely removed, which are chewy and soft without being dry, and taste light; and a manufacturing method thereof.

Description

Pig feet using germanium sprouts and manufacturing method thereof {Pettitoes using germanium bean-sprouts and manufacturing method}

The present invention relates to a hog foot using germanium bean sprouts and a method for manufacturing the same. More specifically, using a germanium bean sprouts, pork meat and a method for producing the same are completely removed from the meat while at the same time leaving a soft and proteiny taste without being puffy. It is about.

The domestic pig breeding amount is about 10 million heads, and the mother pigs are raised about 1 million heads, and one mother pig delivers 22 loaves per year and the live number is about 9,2 heads. The consumption of pigs, pork by-products such as pig feet, head, intestines and bones are also increasing. In particular, pig hog is commonly referred to as pig's front leg and hind leg, and is rich in protein gelatin, which is effective for skin beauty and anti-aging, and is known to promote maternal milk formation. Vitamin B is beneficial for fatigue recovery and contains various nutrients including protein, and has been used as a food ingredient since ancient times.

Such pig hog is usually manufactured by boiling the sub-knee portion of pork in broth to which various subsidiary ingredients are added.Because it is boiled for a long time by adding various kinds of herbs and various seasonings such as leeks, garlic, and onions, it is only enough to lose oil. In addition, the content of collagen and gelatin in the shell portion is known to be higher than other meat products, and is recently recognized as a healthy meat product not only for middle-aged and middle-aged people, but also for young female consumers in their 20s and 30s. Nevertheless, the hog hok is difficult to be easily manufactured by general consumers because it is difficult to remove fishy and texture of peculiar to swine long tail. It is difficult for everyone of all ages to enjoy.

Therefore, a situation in which the production process for removing the fishy smell peculiar to the pig long family while having a soft texture and excellent storage stability is required.

1. Republic of Korea Patent Publication No. 10-2018-0109321 'Pig Pig Pig Recipe' 2. Republic of Korea Patent Publication No. 10-2001-0049856 'Production method of pig pig feet for food using pine needles' 3. Republic of Korea Patent Publication No. 10-1958926 'Jockfoot and its manufacturing method'

It is an object of the present invention to provide a hog foot and a method for producing the same, which have a soft and protein taste without being completely removed and at the same time being fleshy.

The method of manufacturing the pig feet using the germanium sprouts of the present invention for achieving the above object, the first step to remove the blood of the pig generals, germanium sprouts in the pig generals removed the blood, deodorant and flavor enhancement components Field, water and mix, and then the second step of ripening it, and the third step of producing the hogbalk by taking out the bones and cut the mature pork pigs.

In addition, the blood removal of the first step is characterized in that the pig ginseng is soaked in water of 4 ~ 10 ℃ for 12 to 24 hours.

In addition, the germanium sprouts of the second step is to put in 10 to 20 parts by weight based on 100 parts by weight of the pig coarse removed the blood, more preferably the germanium sprouts are mixed with germanium, chitosan and sugar cane by-products Anaerobic microorganisms are cultivated in the mixture to produce organic germanium, and the organic germanium is mixed with water to prepare a culture solution, and then, the culture solution is characterized in that the soybean is immersed in the culture solution.

In addition, the second material of the second step is salt, sugar, soy sauce, sour garlic, sour ginger, soy onion, soy leek, licorice root, cinnamon, jujube, soybean root, soybean bark, laurel leaf, Japanese berry, octagonal fennel , Clove bud, Cheongung root stem, pepper fruit, pepper seed, miso, Mirim, Dashi, Sodium L- glutamate, more preferably, the germanium sprouts 10 ~ 20 based on 100 parts by weight of the pig ginseng removed blood Part by weight, 1 to 5 parts by weight of the material, 150 to 200 parts by weight of water is characterized in that the mixture.

In addition, after the first step of heating in the second step of 50 to 60 minutes at 95 ~ 100 ℃, it is characterized in that the second heating for 50 to 60 minutes at 85 ~ 90 ℃.

The pig feet produced by the manufacturing method is characterized in that the catch is completely removed and at the same time the meat is rich and has a soft and protein taste without being puffy.

Technical problems to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned above may be clearly understood by those skilled in the art from the following description. There will be.

According to the present invention, there is provided a hog foot and a method for producing the same, which have a soft and protein taste without being completely removed and at the same time meaty.

1 is a view showing a manufacturing process of the pig feet using the germanium sprouts of the present invention.
2 is a view showing the results of analyzing the germanium content contained in the pig feet of Examples 1 and 2 of the present invention.

Hereinafter, exemplary embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a method for producing pig feet using germanium sprouts, and more specifically, as shown in Fig. 1, including pig blood removal step (S10), cooked step (S20), pig feet manufacturing step (S30). Characterized in that, it will be described in detail as follows.

<Foot-roasting step using germanium sprouts of the present invention>

1. The first step: removing the blood of the pig general (S10)

In this step, it is preferable to remove the blood of the pig genera by immersing the pig genera in water of 4 ~ 10 ℃ for 12 to 24 hours at this time.

In detail, the pig ginseng may be frozen or refrigerated selectively, but before cooking, the pig ginseng should be immersed in water for a predetermined time to remove blood. When soaked in water, the blood remains, so that the peculiar to the inside of the pig is generated, and if soaked in water for more than 24 hours, there is a problem that the flesh of the pig's generous.

The blood removal process is to remove only the characteristic odor of the sieve that maintains the flesh of the pig general primarily, more preferably 12 to 16 hours in water of 4 ~ 10 ℃ when the pig genus is refrigerated. It is best to remove the blood by immersing while removing the blood, and when the swine flock is frozen, it is thawed in flowing water of 5 ° C. or lower and then immersed in 4-10 ° C. for 20 to 24 hours.

There may be residual hair on the pig feet which have been removed such a bark, which is preferably removed by applying a flame using a torch.

2. The second stage: self-sufficiency stage (S20)

This process is characterized in that the mixture after adding the germanium sprouts, odor removal and flavor enhancement ingredients, and water to the pig generous blood removed.

In the following description, when the blood of the swine ginseng from which the blood has been removed is used as it is, it is common that the smell of the swine ginseng remains intact. However, generally known herbal medicines are effective in removing some of the odor, but there is a high possibility that the meat quality of the pigs may change due to the change in the taste of the pork, or the chewy pig feet. It is a difficult situation.

In order to solve the above problems, the present inventors have found that it is very effective to put germanium sprouts together when the bloody piglets are removed.

Herein, the germanium bean sprouts mean the bean sprouts containing germanium, and preferably the bean sprouts containing organic germanium. Herein, 'organic germanium' refers to germanium which is bonded to carbon, and is distinguished from 'inorganic germanium' which is present in the form of bonding with elements such as oxygen, chlorine or ammonia, and when applied to the human body, enhances antioxidant effect and immunity. It is known to have effects such as anticancer effect, fatigue recovery, analgesic effect and heavy metal emission.

This germanium serves to improve the meat quality of the bar, in the step of cooking the blood is removed during the pig-gyeongjak boiled together, when the germanium is applied on the market as it is commercially available germanium itself Because it is a mineral, his remains remain on the surface of pigs, which is a hassle that requires a separate cleaning process.

Thus, in the present invention by using soybean sprouts containing germanium, wherein the bean sprouts are soybean sprouts prepared by immersing soybeans in an organic germanium culture solution, preferably germanium, chitosan and sugar cane by-products are mixed and the mixture After culturing anaerobic microorganisms to produce organic germanium, the organic germanium may be mixed with water to prepare a culture solution, and then, the soy sprouts prepared by immersing soybeans in the culture solution may be applied. More preferably, the germanium is 0.1 g. / L to 2.0 g / L mixed with water, the immersion is best performed for 1 to 5 hours.

Further, but as wherein the anaerobic microorganism is applied to the bacteria or archaea (Archaea), examples of the anaerobic microorganisms, but are not limited to, a Clostridium, Propionibacterium, Bifidobacterium, Lactobacillus, Eubacterium, Fusobacterium, Campylobacter, Peptococcus, Peptostreptococcus, and Veillonella Among them, Lactobacillus spp. This is most suitable, the sugar cane by-product means that by-product obtained after the production or purification of sugar from sugar cane, it is preferred that the amino acid is included.

The germanium bean sprouts are characterized in that 10 to 20 parts by weight based on 100 parts by weight of the pig long bones from which the blood has been removed, when the germanium sprouts are contained less than 10 parts by weight, the extraction of the germanium component is less, the object of the present invention It is difficult to improve the meat quality and still feel the full taste, and if it exceeds 20 parts by weight, no increased effect is obtained according to the excess content.

In this cooking step, it is also important to have a smooth, proteiny taste without being fleshy and not very puffy, but it is also very important to avoid the smell of pigs. Thus, in addition to the germanium bean sprouts to remove the smell of smell while reducing the damage to the meat to use the ingredients for improving the flavor, flavor, sugar, soy sauce, garlic, ganja, kan Onion, canned leek, licorice root, cinnamon, jujube, black barley root, bark, laurel leaf, Japanese apricot, octagonal fennel, cloves bud, celery root, peppercorn, red pepper seed, miso, mirim, sashimi, L Preference is given to using sodium glutamate.

To explain, the salt, sugar and soy sauce adds to the flavor of pork, and the garlic and canned ginger to remove the smell and the flexibility of the meat to maintain a light taste, canned onion, canned green onion of the pork It will soften the taste and make the meat softer. In addition, it uses licorice root, cinnamon, jujube, radish root root, bark bark, laurel leaf, Japanese herb, octagonal fennel, clove bud, and sprout stem to improve odor removal. Let's use the black pepper and red pepper seeds to ensure that no residues remain in the pig general, and further enhance the flavor of the pig general, including miso, mirim, again, and sodium L- glutamate.

These subsidiary materials are used to remove odors and improve the flavor of swine flock, and their mixing ratio is very important. In the present invention, when applying the submaterials salt, sugar, soy sauce, garlic, sweet ginger, canned onion, canned green onion, licorice root, cinnamon, jujube, real ear roots, bark bark, laurel leaves, Japanese berry, octagonal Fennel, Clove Bud, Cheongung Root Stem, Black Pepper Fruit, Red Pepper Seed, Doenjang, Mirim, Dashi, L-Glutamate Sodium 1 (Salt): 0.4 ~ 0.6 (Sugar): 0.4 ~ 0.6 (Soy): 0.5 ~ 0.8 (canned garlic): 0.4 ~ 0.6 (canned ginger): 0.4 ~ 0.6 (canned onion): 0.3 ~ 0.4 (canned green onion): 0.1 ~ 0.2 (licorice root): 0.1 ~ 0.2 (cinnamon): 0.1 ~ 0.2 (jujube ): 0.05 ~ 0.2 (Gelberry Root): 0.05 ~ 0.2 (Birk Bark): 0.05 ~ 0.1 (Laurel Leaf): 0.05 ~ 0.2 (Red Berry Fruit): 0.05 ~ 0.2 (Octagonal Fennel): 0.05 ~ 0.2 (Clove Tree) Bud): 0.05 ~ 0.2 (Chinese root root stem): 0.05 ~ 0.1 (pepper fruit): 0.05 ~ 0.1 (pepper seed): 0.05 ~ 0.1 (doenjang): 0.05 ~ 0.1 (mirin): 0.05 ~ 0.1 (return): 0.05 Most preferably, the mixture is composed of a weight ratio of ˜0.1 (sodium glutamate).

In addition, the prepared materials are mixed with 10 to 20 parts by weight of the germanium sprouts, 1 to 5 parts by weight of the subsidiary materials, 150 to 200 parts by weight of water based on 100 parts by weight of the swine large pigs from which the blood is removed. In this case, when the content of the subsidiary materials is less than 1 part by weight, the odor removal is not performed properly. When the content of the subsidiary materials exceeds 5 parts by weight, the taste and aroma of the subsidiary materials are added to the pig's family due to the excessive content of the ingredients, or the meat is modified. There is a risk of falling their preference. In addition, when the content of the water is less than 150 parts by weight, there is a fear that the self-portrait of the pig genera is not evenly made, and when the content of the water exceeds 200 parts by weight, a problem that a long time must be elapsed.

This self-applied condition of this step is characterized in that about 2 hours at 85 ~ 100 ℃ to sleep, if the longer than 2 hours to less than 85 ℃ to sleep for a long time, the meat quality of the pigs are too dim, the texture is reduced, 100 When it is used for a short period of time, the germanium component and the components of the subsidiary materials may not be sufficiently introduced into swine majors, which may result in a failure to obtain a desired effect. Thus, the conditions of the ripening as a condition for obtaining the desired effect of the present invention, more preferably at 95 ~ 100 ℃ to increase the effective ingredient introduction capacity of the germanium sprouts and odor removal and flavor flavor of the subsidiary materials After the first heating for 50 to 60 minutes, it is best to perform the second heating for 50 to 60 minutes at 85 ~ 90 ℃.

3. The third step: pig feet manufacturing step (S30)

Lastly, in the present step, the mature pork pigs are taken out, deboned and cut to completely remove the scavenger and at the same time, to prepare the pork feet having a smooth and protein taste without being fleshy and stiff.

In other words, pig feet can be used as a form of pig long-sleeved, but most of the consumers perform bone and cutting work for easy consumption.

At this time, the present invention is characterized in that the introduction of the bone and cutting work in the last step, when the bone and cutting work before the step of the sleeping bar, the shape of the swine fronds in the course of the cooking process is disturbed or broken After the cooking process, the bone will go through the process of cutting to a size that is easy for consumers to eat.

The so prepared pork feet are packed in plastic packs in weight units and sterilized to complete the process and are commercially available.The so prepared pork feet contain germanium in an amount of 0.08 to 0.12 mg / kg. Up to 9 months, it is possible to store the body in the refrigerated state for up to 40 days.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but these Examples and Experimental Examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

Example 1 Manufactured Pigtail 1

After preparing frozen swine mulberry as raw meat, thawed in 5 ℃ flowing water and soaked in 10 ℃ water for 20 hours to completely remove the blood.

Then, add 70 kg of germanium bean sprouts to 70 kg of pork loin removed from the blood, and add 1.203 kg (refined salt 220g, white sugar 107g, Mongolian soy sauce 128g, dried garlic 150g, canned ginger 93g) 100g, Canned leek 78g, Licorice root 36g, Cinnamon 36g, Jujube 28g, Red barley root root 21g, Bark 21g, Laurel leaf 14g, Japanese barberry 21g, Octagonal fennel 21g, Clove bud 21g, Cheonung root stem 21g, Pepper 14g fruit, 14g red pepper seed, 14g soybean paste, 14g Mirim 14g, again 14g, 14g sodium L-glutamate, add another 120 liters of water, heat at 95 ℃ for 60 minutes, lower the temperature to 60 at 85 ℃ Heated for minutes to cook.

Then, only the matured pork ginseng was harvested and deboned, and then the pork ginseng was sliced to a size that is easy to eat, thereby preparing hogbal 1.

Example 2 Manufactured Pigtail 2

Prepared in the same manner as in Example 1, 7 kg of the germanium sprouts were prepared to prepare jokbal 2.

<Comparative Example 1> Production of jokbal 3

Prepared in the same manner as in Example 1, except that the germanium sprouts were produced pig feet 3.

<Comparative Example 2> Production of pig feet 4

Prepared in the same manner as in Example 1, but put the content of the germanium sprouts 5kg to prepare a jokbal 4.

<Comparative Example 3> Production of jokbal 5

It was prepared in the same manner as in Example 1, but 5 kg was added to the content of the subsidiary materials to prepare jokbal 5.

Experimental Example 1 Sensory Test

1. Experiment Method

Sensory tests were carried out on 30 people of jokbal prepared according to Examples 1, 2, and Comparative Examples 1 to 3, wherein the sensory quality was evaluated for flavor, texture, taste, color, and strength in the job. Each scoring was evaluated from 1 point (not very good) to 5 points (very good).

2. Experimental Results

As a result of the above test, it appeared as Table 1 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Flavor 4.8 4.7 4.5 4.6 1.9 Texture 4.9 4.5 2.8 3.0 4.0 flavor 4.9 4.8 2.1 2.5 3.5

In the sensory evaluation, 5 points were scored, 1 point was evaluated as being very bad, and 5 points were evaluated as being very good, and as shown in Table 1 above, Examples 1 and 2 showed high values in overall preference. Seemed. In other words, the hogfoot 1 of Example 1 and the hogfoot 2 of Example 2 were completely removed, and the soft and protein taste of the meat was not removed. Pigment 4 of Comparative Example 3 and Comparative Example 2 showed a high preference in flavor, but the texture was inferior and tasteful was added, while Pigment 5 of Comparative Example 3 was improved in texture, but it had a lot of scent of Chinese medicine and had a lot of salty taste and overall sensory evaluation Was found to be low.

Experimental Example 2 Checking Germanium Content

1. Experiment Method

The content of germanium contained in Examples 1, 2, and pig feet of Comparative Example 1 was requested by Pchem Korea Co., Ltd.

2. Experimental Results

The experiment, shown in Figure 2 and Table 2 below.

Example 1 (Foot 1) Example 2 (Foot 2) Comparative Example 1 (Foot 3) Germanium 0.12 mg / kg 0.08 mg / kg 0 mg / kg

As shown in Table 2 and Figure 2, it was confirmed that the germanium is contained in the pig feet itself by using the germanium sprouts during the production of the pig feet, which affects the texture of meat in the sensory test and at the same time the storage stability evaluation As evidenced, it also affects shelf life.

Experimental Example 3 Storage Stability Evaluation

1. Experiment Method

1) local rancidity

To 5 g of each subdivided sample (Example 1, Comparative Example 1), 50 µl of BHT (Butylated Hydroxytoluence) and 15 ml of distilled water were added, and homogenized at 13,500 rpm for 10 seconds with a homogenizer. 4 mL of the TBA / TCA mixed solution was added to 2 mL of the homogeneous solution, mixed in a stirrer for 10 seconds, and heated and reacted in a constant temperature bath at 90 ° C. for 15 minutes. The sample cooled with cooling water was centrifuged at 3,000 rpm for 15 minutes, the supernatant was collected, and the absorbance at 531 nm was measured with a spectrophotometer to calculate the fat acidity (TBARS).

2) protein decay

To investigate the degree of protein denaturation, volatile basic nitrogen is measured using Conway microdiffusion assay.

10 g of each sample (Example 1, Comparative Example 1) was taken, and about 90 ml of distilled water was added thereto, homogenized at 75,000 rpm for 1 minute with a homogenizer, and filtered using a filter paper. 1 ml of the filtrate was placed on the left side of the Conway outer chamber, 1 ml of 50% K ₂ CO ₃ was placed on the right side of the outer chamber, and then 1 ml of 0.01NH ₂ BO ₃ and 500 µl indicator (0.066% methyl red in methanol: 0.066) were placed in the inner chamber. Bromocresol Green = 1: 1) in ethanol of% was added and the lid of the glycerin was closed and the sample of the outer chamber was reacted with K ₂ CO ₃ . The reaction was then accelerated for 120 minutes in an incubator at 37 ° C. Then the lid of the reaction-promoted Conway was opened and quickly calculated by measuring the amount of 0.01NH ₂ SO ₄ consumed until neutralized with a 10 μl GC injector.

3) total microorganisms

The total number of microorganisms was measured using a continuous dilution method, and 90 ml of 0.1% peptone solution was added to each 10 g of each sample (Example 1, Comparative Example 1), followed by homogenization with a stomacher bag for 30 seconds. Subsequently, serially diluted samples were inoculated in plate count agar (PCA) medium and incubated at 37 ° C. for 48 hours. After completion of the culture, the total number of microorganisms was measured by counting with a colony counter, and the unit was expressed in log cfu / g.

2. Experimental Results

The experimental results are shown in Table 3 below.

Refrigerated Fat rancidity
(Mg / kg of TBA, malonaldehyde) Protein decay
(VBN, mg%) Total microbial count
(TMC, log cfu / g) Day 10 Day 30 Day 10 Day 30 Day 10 Day 30 Example 1 0.35 0.33 43.55 41.33 4.35 5.01 Comparative Example 1 0.30 0.22 40.24 30.49 5.87 8.23

As shown in Table 3, it was confirmed that the jokbal 1 of Example 1 has a lower fatty acid opacity change during the storage period than the jogbal 3 of Comparative Example 1, and the protein rot also shows the jokbal 1 of Comparative Example 1 It was confirmed that the change is lower. In addition, in the total number of microorganisms, it was confirmed that the pig feet 1 of Example 1 were shown to be lower than the period of time than the pig feet 3 of Comparative Example 1, and the pig feet 3 of Comparative Example 1 were stored up to 20 days in the refrigerated state, and stored for up to 6 months in the frozen state. On the other hand, the pig feet 1 of Example 1 was confirmed that up to 40 days in the refrigerated state, up to 9 months in the frozen state.

In this way, through the method of manufacturing the pig feet using the germanium bean sprouts of the present invention can be provided that the jokbal is completely removed and at the same time the meat quality is excellent and the soft and protein taste without excellent puffiness and excellent storage stability and can be stored for a long term It can be seen.

The present invention has been described with reference to preferred embodiments and experimental examples, and those skilled in the art to which the present invention pertains within the essential technical scope of the present invention and other forms of implementation of the present invention You can implement examples. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the equivalent range will be construed as being included in the present invention.

Claims (8)

A first step of removing blood by soaking pig generals in water of 4-10 ° C. for 12-24 hours;
10 to 20 parts by weight of the germanium sprouts, based on 100 parts by weight of germany bean sprouts, odor removing and flavor enhancement subsidiary materials, water, mixed with water, the blood of the pigs removed the blood, the subsidiary ingredients After mixing 1-5 parts by weight, 150-200 parts by weight of water, and mixing them, they are first heated at 95-100 ° C. for 50-60 minutes, and are heated by heating at 85-90 ° C. for 50-60 minutes. Second step,
Take out the mature pork pig bones and bones and cut to produce a pig feet, containing germanium content of 0.08 ~ 0.12 mg / kg in a refrigerated state up to 40 days, frozen state up to 9 months to produce a pig feet Including a third step;
Method for producing jokbal using germanium sprouts.
delete delete The method of claim 1,
The germanium sprouts of the second step is mixed with germanium, chitosan and sugar cane by-products and cultured anaerobic microorganisms in the mixture to produce organic germanium, and then mixed with the organic germanium in water to prepare a culture solution and then to the culture solution It is characterized by immersing beans and manufacturing,
Method for producing jokbal using germanium sprouts.
The method of claim 1,
Ingredients of the second step are salt, sugar, soy sauce, marinated garlic, canned ginger, canned onion, canned green onion, licorice root, cinnamon, jujube, real sugar root, bark of bark, bay leaf, larch fruit, octagonal fennel, cloves It is characterized by consisting of tree buds, Cheongung root stem, pepper fruit, red pepper seeds, miso, Mirim, Dashi, sodium L-glutamate,
Method for producing jokbal using germanium sprouts.
delete delete Prepared by the method of any one of claims 1, 4 and 5, wherein the germanium content of 0.08 ~ 0.12 mg / kg contained in a refrigerated state up to 40 days, frozen up to 9 months Characterized by long-term storage,
Pig's feet using germanium sprouts.

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