KR102135436B1 - Method for producing a composition for removal of mussels in the giblets - Google Patents

Abstract

A method for preparing a composition for removing odor of tripe according to the present invention comprises: a first step of washing and drying the peeled garlic; a second step of pulverizing the dried garlic to prepare garlic powder in a powder form; and a third step of mixing the garlic powder and pepper powder to complete the composition for removing odors. According to the present invention, by including garlic powder and pepper powder, it is possible to effectively control the odor generated from raw meat of tripe, which can be helpful in enhancing the flavor of the tripe.

Description

Method for producing a composition for removal of mussels in the giblets

The present invention relates to a method for preparing a composition for removing malaria of giblets, and in more detail, it is possible to effectively control the odor generated in the meat of the giblets, including garlic powder and pepper powder, and help to enhance the flavor of the giblets. It is possible, it relates to a method for producing a composition for the removal of giblets.

First, giblets refers to the small intestine of cows, and it has the characteristics of high protein low cholesterol because it has many elastic fibers such as collagen and elastin. These giblets are chewy and contain a lot of digestive enzymes, so they are excellent in digestion and decomposition regardless of how they are cooked. They are rich in iron and vitamins, cheaper in price, and unique in taste than other lean meat. It can be used for patients' post-mortem recovery and boshin cooking. In addition, giblets can be cooked through various methods such as grilling, roasting, orphaning, and can be a variety of dishes such as grilled, tang, and fried.

These giblets have a lot of protein and enzymes, and they have a peculiar smell, which has the problem of giving people a sense of rejection. In order to remove these odors, a process such as soaking the giblets in water to drain the blood is required.

At this time, Korean Patent No. 10-1811795 (invention name: manufacturing method of red garlic and red garlic sauce composition for giblets containing red garlic as an active ingredient) is registered as a technique for removing the giblets.

The prior art is 0.1 to 10 parts by weight of red garlic paste, 30 to 35 parts by weight of red pepper paste, 12 to 18 parts by weight of starch syrup, 10 to 15 parts by weight of onion, 6.0 to 8.0 parts by weight per 100 parts by weight of the total composition , Soy sauce 6.0-8.0 parts by weight, 4.0-6.0 parts by weight of garlic, 4.0-6.0 parts by weight of red pepper powder and 1.0-5.0 parts by weight of ginger, red garlic sauce composition for giblets containing red garlic, wherein said paste is red garlic Low temperature aging the raw garlic from which the silver shell has been removed at 45-50° C. for 32-40 hours; Aging the low-temperature aged garlic at 70-80° C. for 8 days, and again at 70° C. for 7 days; And aging the medium-aged garlic at 25° C. for 2 days at a low temperature; including, and grinding or crushing the red garlic aged under 75ㅁ10% humidity, red garlic sauce for giblets including red garlic The composition is presented.

Although the prior art can control the smell of giblets using red garlic as an active ingredient, it has a disadvantage that it can be used only as a sauce that determines the taste of giblets because it is manufactured by including red pepper paste and starch syrup.

Therefore, in order to solve the above-described problems, it is possible to effectively control the odor generated in the raw meat of the giblets, including garlic powder and pepper powder, and can help to enhance the flavor of the giblets, mixed with giblets seasoning or giblets It may be included in the cooking of, and the need to develop a composition for the removal of the giblets, which can be applied to a method of washing and then soaking the giblets raw meat in the composition for a period of time.

The present invention was devised to overcome the problems of the above technology, and provides a composition that can effectively control the odor generated in the meat of the giblets, including garlic powder and pepper powder, and can help improve the flavor of the giblets. will be.

Another object of the present invention is to provide a composition that can further control the job of the giblets raw meat by further including starch.

Another object of the present invention is to provide a composition capable of improving nutritional properties and softening and softening the meat as well as assisting the effect of removing the giblets by adding glutinous rice flour.

Another object of the present invention, by further comprising a hydroxypropyl methylcellulose (hydroxypropyl methylcellulose) to provide a composition that can help maintain the freshness of the giblets meat by forming a fine film on the surface of the giblets Is to do.

In order to achieve the above object, a method for preparing a composition for removing debris of giblets according to the present invention comprises: a first step of washing and drying the garlic with the peel removed; A second step of pulverizing the dried garlic to prepare garlic powder in powder form; It characterized in that it comprises; a third step, to complete the composition for removing the job by mixing the garlic powder and pepper powder.

In addition, the composition, further comprising starch, characterized in that it comprises 10 to 20% by weight of starch, based on the total composition weight,

In addition, the composition further comprises glutinous rice flour, characterized in that it comprises 5 to 10% by weight of the glutinous rice flour based on the total composition weight.

Further, the glutinous rice powder, 70 to 90 parts by weight of water, 10 to 30 parts by weight of glutinous rice to prepare an immersion solution, and after 30 to 100 minutes, filter the immersion solution to vacuum the glutinous rice; A crushing step of pulverizing the vacuum-treated glutinous rice to a size of 10 to 50 mesh; 70 to 90 parts by weight of water, 10 to 30 parts by weight of crushed glutinous rice to prepare a heating solution, and then heated at 90 to 110° C. for 10 to 30 minutes, followed by cooling to a temperature of 10 to 30° C.; After filtering the cooled heating solution and drying the precipitate, the ultra-high pressure treatment is performed for 5 to 15 minutes under a pressure condition of 500 to 600 MPa to complete glutinous rice flour.

According to the method for producing a composition for the removal of giblets according to the present invention,

1) It can effectively control the odor generated from the meat of giblets, including garlic powder and pepper powder, and can help to enhance the flavor of giblets,

2) By adding starch, it is possible to more effectively control the job of giblets raw meat,

3) In addition to adding glutinous rice flour to aid in the removal of giblets,

4) By adding a hydroxypropyl methylcellulose (hydroxypropyl methylcellulose) further containing a fine film formed on the surface of the giblets can help maintain the freshness of the giblets.

1 is a flow chart showing a method for preparing the composition of the present invention.
Figure 2 is a flow chart showing a method for producing a sticky rice flour of the present invention.
Figure 3 is a flow chart showing a method for manufacturing the improver of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and the same reference numbers in each drawing refer to the same components.

1 is a flow chart showing a method for preparing the composition of the present invention.

According to Figure 1, the composition for removing malts in the giblets of the present invention is basically prepared by mixing garlic powder and pepper, and may be mixed together with the giblets or included in cooking giblets. Furthermore, it may be helpful to effectively control the giblets of the giblets through a method of soaking the giblets raw meat in a composition of the present invention for a period of time and then taking them out and washing them. At this time, in the present invention, a giblet is not only a small intestine of a cow, but a concept that includes both a changchang, a changchang, and a salt shaker.

First, the method for preparing the composition of the present invention may include a first step (S100), a second step (S200), and a third step (S300), and detailed description thereof will be described.

First, the first step (S100) is a process of washing and drying the garlic with the peel removed. Here, garlic contains a variety of useful ingredients, including allicin, as a food ingredient with a spicy taste and aroma, which can help with anti-cancer effects, relieve fatigue and strengthen immunity. In particular, these garlic can help control the odor from the meat, effectively controlling the odor from the meat.

At this time, the drying process of garlic can be used a variety of methods, such as natural drying, hot air drying using a dryer, it is preferable to proceed with the drying process by slicing the garlic into several pieces for complete drying, and the moisture is dried for the grinding process to be described later. It is desirable to dry the garlic to almost no condition.

Next, the second step (S200) is a process of preparing the garlic powder in powder form by grinding the dried garlic. At this time, the crushing of garlic may be directly crushed by hand using a mortar or the like, or a pulverization process may be performed using a device such as a blender, and there is no specific limitation. In addition, at this time, the garlic powder may be pulverized in various sizes, but is preferably pulverized to a size that can be well mixed with pepper powder to be described later.

Thereafter, the third step (S300) is a process of mixing the garlic powder and the pepper powder, and is a process of completing the composition for removing the job.

Here, the pepper powder is a crushed fruit of the pepper tree in the form of a powder, and has a very strong intrinsic taste and aroma. It is generally used as a spice. If you add pepper to the food, it can catch the food and enhance the flavor. There is this.

At this time, the ratio of garlic powder and pepper powder is 1: 1, 2: 1, 5: 1, 1: 3, etc., which can be variously set according to the taste of the drinker. For this purpose, other ingredients may be included in the composition.

The composition prepared through such a process may be mixed with seasonings for giblets or applied to giblets before cooking of giblets, and a method of washing by taking out giblets raw meat after loading the giblets raw meat in the composition may be used. Therefore, such a composition can effectively reduce the taste rejection caused by the job by effectively controlling the job of the giblets and also enhance the flavor. In addition, in the present invention, a total of three steps have been described, but it is also possible to additionally proceed with a separate process for further control of giblets, flavor enhancement, and the process of tenderling.

In addition, the composition may further include starch to further improve the effect of removing the giblets. Specifically, starch of 10 to 20% by weight based on the total composition weight may be further included.

At this time, starch is synthesized by plants such as potatoes, corn, and sweet potatoes, and is a polysaccharide composed of glucose (glucose), which is not soluble in cold water, but has the characteristic of being swollen in hot water, and is basically white and tasteless It has odorless properties.

This starch is characterized by being able to absorb and remove the food's odor, and is included in the composition and can help absorb and remove the odor of the giblets, and when moisture is present, the adhesion of the composition of the present invention results in the surface of the giblets It can help to adhere well to the application.

Figure 2 is a flow chart showing a method for producing a sticky rice flour of the present invention.

As another embodiment, the composition according to FIG. 2 may further include glutinous rice powder to improve the nutritional properties while assisting in the removal of giblets. Specifically, the composition according to FIG. 2 may include 5 to 10% by weight of glutinous rice powder, based on the total composition weight, including garlic powder and pepper powder.

At this time, such glutinous rice flour may be manufactured through a vacuum treatment step (S400), a grinding step (S410), a heating step (S420), and an auxiliary completion step (S430).

First, the vacuum treatment step (S400) is a process of vacuuming the glutinous rice by filtering the immersion solution after 30 to 100 minutes to prepare an immersion solution by mixing 70 to 90 parts by weight of water and 10 to 30 parts by weight of glutinous rice. (S410) is a process of grinding the vacuum-treated glutinous rice to a size of 10 to 50 mesh. Here, the glutinous rice has high aura and good digestion, so it is preferable to use the one stored at 4℃. In such glutinous rice, starch, water-soluble protein, fiber, and vitamins are rich in nutrients, and it can soften and soften the meat of giblets while performing odor removal function. In addition, glutinous rice contains starch and protein, so it can help make the giblets taste deeper.

At this time, the immersion process proceeds to create an environment in which the starch in the glutinous rice can be easily decomposed by allowing the glutinous rice to absorb moisture, and vacuum processing is performed to maintain the freshness of the glutinous rice.

Thereafter, in the heating step (S420), 70 to 90 parts by weight of water and 10 to 30 parts by weight of crushed glutinous rice are mixed to prepare a heating solution, and then heated at 90 to 110° C. for 10 to 30 minutes, followed by 10 to 30° C. As a process of cooling to temperature, it is a process of improving the stickiness of glutinous rice. At this time, through the heating and cooling process, the elasticity of the glutinous rice flour is further increased, so that it is possible to further improve the intestinal removal efficiency of the giblets and the adhesiveness of the composition.

Finally, the step of completing the glutinous rice powder (S430) is a process of filtering the cooled heating solution, drying the precipitate, and completing the glutinous rice flour by treating it with ultra-high pressure for 5 to 15 minutes under a pressure condition of 500 to 600 MPa.

At this time, the starch in the glutinous rice powder is gelatinized and the heat-resistant spores are killed through the ultra-high pressure treatment, thereby improving the preservability of the glutinous rice flour, preventing contamination by microorganisms, and improving physical properties.

The glutinous rice powder produced through this process has improved elasticity and stickiness, and the starch in the glutinous rice powder is more luxurious than the commonly used glutinous rice powder. It can be included in the composition for removal of debris and help to control the debris from the giblets.

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3 is a flow chart showing a method of manufacturing the improver of the present invention.

As another example, the composition according to FIG. 3 may further include an improver containing hydroxypropyl methylcellulose to help form a fine film on the surface of the giblets, thereby helping to maintain freshness of the giblets. , It is possible to impart flexibility and mixing stability to the composition.

Specifically, these improvers are included in the above-mentioned composition comprising glutinous rice flour, and may be further included in a ratio of 5 to 10% by weight, based on the total composition (garlic powder, pepper powder, composition comprising glutinous rice flour) weight.

These improvers may be prepared through a primary mixed solution preparation step (S500), a secondary mixed solution preparation step (S510), and an improved agent completion step (S520), and details thereof will be described later.

First, in the first mixed solution preparation step (S500), 70 to 80 parts by weight of water, 10 to 20 parts by weight of hydroxypropyl methylcellulose, and 5 to 15 parts by weight of glycerol are mixed, followed by 80 to 95°C. It is a process of preparing a primary mixed solution by heating to. Here, hydroxypropyl methylcellulose may be added to the improver to help maintain freshness of the raw meat by forming a fine coating on the surface of the giblet raw meat. In addition, glycerol serves as a plasticizer that enhances the flexibility and blendability of the improver.

Next, the second mixed solution preparation step (S510) is 50 to 70 parts by weight of water, 10 to 30 parts by weight of beeswax, 10 to 30 parts by weight of carnauba wax, 1 to 15 of oleic acid This is a process of preparing a second mixed solution by mixing parts by weight and heating to 80 to 95°C. Here, beeswax and carnauba wax also allow fine coating to be formed on the surface of the giblets, thereby preventing the shape of the meat from excessively decomposing proteins during the meat growing process. In addition, oleic acid serves as an emulsifier to aid emulsification of other materials.

Finally, in the step of completing the improver (S520), 40 to 80 parts by weight of the first mixed solution and 20 to 60 parts by weight of the second mixed solution were mixed and stirred for 2 to 5 minutes at a speed of 20000 to 30000 rpm, and then 10 to 10 This is the process of completing the improver by cooling to a temperature of 30℃. The improver prepared through this process can prevent over-decomposition of proteins in the giblets during the job removal process by forming a thin film on the surface of the giblets raw meat, and can help maintain the freshness of the giblets raw meat. It may help to improve the taste and texture of food.

In addition, the improver may further improve the mixing stability by further improving the viscosity of the composition by further including an improvement aid containing methyl cellulose, and assist in maintaining freshness by coating the surface of the giblets raw meat. can do. In this case, these improvers may be included in a ratio of 1 to 10% by weight, based on the total improver weight, and may be mixed together at the time of mixing the first mixed solution and the second mixed solution in the above-described step of completing the improved agent, and stirred and cooled. Through the process, it can be included in the improver.

Specifically, the improvement aid may be a mixture of 20 to 30 parts by weight of tara gum, 5 to 15 parts by weight of methyl cellulose, and 5 to 15 parts by weight of sodium stearoyl lactylate.

Here, Tara gum is a white or pale yellow powder that has little odor and is a polysaccharide obtained by pulverizing the endosperm of Tara and Tara seeds. Tara gum is a food additive for improving the emulsification stability by increasing the adhesiveness and viscosity of food, and improving the physical properties and texture of food.

Methyl cellulose is synthesized by acting dimethyl sulfuric acid on cellulose in the presence of alkali, and is characterized by being dissolved in an organic solvent to form a sticky solution, so that it can be dissolved in the composition to improve the viscosity of the composition, and can be applied when the composition is applied to the giblet surface. Improve it. In addition, by forming a film on the surface of the giblet tenderloin can help to maintain the freshness of the giblet tenderloin.

Sodium stearyl lactate is a mixture of sodium stearyl lactate as its main component and its related salts and their sodium salts. It acts as a foaming agent, emulsifier, etc. for products that are baked like bread. , In general, it is used for foods other than breads and their preparation mix, noodles, vegetable cream, sauces, and cheese. Since sodium stearyl lactate has a water vapor blocking effect, it can effectively help maintain the taste and freshness by effectively controlling the water evaporation of giblets.

As described so far, although the method for preparing the composition for removing debris of giblets according to the present invention is expressed in the above description and drawings, it is merely for example, and the spirit of the present invention is not limited to the above description and drawings. Of course, various changes and changes are possible without departing from the technical spirit of the invention.

S100: First stage S200: Second stage
S300: Third step S400: Vacuum treatment step
S410: grinding step S420: heating step
S430: glutinous rice powder completion step S500: primary mixed solution manufacturing step
S510: Secondary mixing manufacturing step S520: Improvement agent completion step

Claims (8)

As a method for producing a composition for the removal of giblets,
The first step of washing and drying the peeled garlic;
A second step of pulverizing the dried garlic to prepare garlic powder in powder form;
The third step of mixing the garlic powder and pepper powder to complete the composition for removing the job; includes,
The composition,
Further comprising an improver comprising glutinous rice flour and hydroxypropylmethylcellu lose,
The improver,
70 to 80 parts by weight of water, 10 to 20 parts by weight of hydroxypropyl methylcellulose (hydroxypropyl methylcellulose), 5 to 15 parts by weight of glycerol (glycerol) and then heated to 80 to 95 ℃ to prepare a primary mixed solution, 1 A tea mixed solution preparation step;
50 to 70 parts by weight of water, 10 to 30 parts by weight of beeswax, 10 to 30 parts by weight of carnauba wax, 1 to 15 parts by weight of oleic acid, and heated to 80 to 95°C Preparing a secondary mixed solution, a secondary mixed solution preparing step;
40 to 80 parts by weight of the first mixed solution, 20 to 60 parts by weight of the second mixed solution, stirred for 2 to 5 minutes at a rate of 20000 to 30000 rpm, and then cooled to a temperature of 10 to 30°C to complete the improver It characterized in that it is produced through the step; Method for producing a composition for removal of the job. According to claim 1,
The composition,
Additional starch,
Characterized in that it comprises 10 to 20% by weight of starch, based on the total composition weight, a method for preparing a composition for removal of debris. According to claim 1,
The glutinous rice powder,
A vacuum treatment step in which 70 to 90 parts by weight of water and 10 to 30 parts by weight of glutinous rice are mixed to prepare an immersion solution, and after 30 to 100 minutes, the immersion solution is filtered to vacuum the glutinous rice;
A crushing step of pulverizing the vacuum-treated glutinous rice to a size of 10 to 50 mesh;
70 to 90 parts by weight of water, 10 to 30 parts by weight of crushed glutinous rice to prepare a heating solution, and then heated at 90 to 110° C. for 10 to 30 minutes, followed by cooling to a temperature of 10 to 30° C.;
Filtering the cooled heating solution, drying the precipitate, and then performing ultra-high pressure treatment for 5 to 15 minutes under a pressure condition of 500 to 600 MPa to complete the glutinous rice powder; . According to claim 1,
The improver,
Comprising 1 to 10% by weight of an improvement aid, based on the total weight of the improver,
The improvement aid,
Tara gum (tara gum) 20 to 30 parts by weight, methyl cellulose (methyl cellulose) 5 to 15 parts by weight, sodium stearyl lactate (sodium stearoyl lactylate), characterized in that a mixture of 5 to 15 parts by weight of the composition for removal of debris Manufacturing method.
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