KR102170289B1 - The manufacturing method of soy sausage and soy sausage manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a soybean sausage comprising: a soaking step of soaking tissue soybean protein in a fennel extract; a grinding step of grinding the soaked tissue soybean protein; a mixing step of mixing isolated soybean protein powder, egg white powder, soybean oil, fennel powder, fennel seed oil, an Acanthopanax senticossus extract, Arctium lappa powder, and a sub-material in grinded tissue soybean protein powder; a filling step of filling a mixed mixture in a casing; a heat-treating step of heat-treating a filled filter; and a cooling step of cooling a heat-treated heating matter. The soybean sausage manufactured by the method is vegetable instead of meat having high contents of fat and cholesterol; and includes a soybean having enriched protein and calcium. Since the sausage is manufactured by including various additives such as fennel, Acanthopanax senticossus and Arctium lappa, the present invention provides various tastes and effects having excellent taste, aroma, texture, and an overall preference.

Description

The manufacturing method of soy sausage and soy sausage manufactured by the same

The present invention relates to a method for producing a bean sausage and to a bean sausage produced thereby, and more specifically, a tissue soy protein prepared from soybeans, which is a vegetable material, without using any meat, as a main material, and a soaking step Through the crushing step, mixing step, filling step, heat treatment step, and cooling step, it relates to a method for manufacturing bean sausage that can be used in various ways as food because it has excellent taste, aroma, texture and overall preference.

Soybeans are an excellent source of vegetable protein, and are consumed in the form of foods such as tofu, paste, soy milk, and soybean oil in Korea. As research on physiologically active substances such as saponin, isoflavone, and lecithin contained in soybeans has become active, soybeans are recently functional with health functional effects such as anticancer, anti-arteriosclerosis, and blood sugar enhancement. It is also in the spotlight as a food.

Soybean is a high-protein food material containing 40% or more of protein, and by mixing wheat gluten and various subsidiary materials with these soybeans and soybean proteins extracted from soybeans and processing them first, soybean meat having a fibrous structure similar to meat quality Can be manufactured.

Recently, soybean meat is sold at vegetarian restaurants, vegetarian buffets, and vegetarian natural food stores, but it has not been generalized yet and the variety of menus is insufficient. The sales volume of vegetable protein foods is also about 6~7 billion won per year in Korea. It is small, but now it is gradually increasing.

As for the conventional technology related to processed products using soybeans, Korean Patent No. 10-0350827 describes the manufacturing method of ham and sausage-type bean processed products based on soybeans, and Korean Patent No. 10-0498257 has ultra-low fat, high-quality minced sausage. In Korea Patent Registration No. 10-0936514, there are soybean sausages using protein extracted from black beans and anthocyanin extract, and a method for manufacturing the same, and Korean Patent No. 10-0878329 for producing soybean sausage using tissue soy protein. , The above prior art mainly relates to a technology for manufacturing soybean meat using soy protein. However, in the case of soybean meat prepared using soybean protein, there is a problem such as a soybean fishy smell, so improvement in palatability and functionality is required.

Therefore, there is a need to develop a bean sausage with improved palatability by removing a soy smell.

KR 10-0350827 B1 (2002. 08. 19.) KR 10-0498257 B1 (2005. 06. 21.) KR 10-0936514 B1 (2010.01.05.) KR 10-0878329 B1 (2009.01.06.)

The present invention was conceived to solve the problems of the prior art, and the problem to be solved in the present invention is to use tissue soy protein and isolated soy protein as main ingredients without using any meat and Its purpose is to manufacture bean sausage with excellent flavor, texture and overall palatability.

In addition, by including various additives such as fennel, gasiogapi, and burdock, in addition to the main ingredients of tissue soy protein and isolated soy protein, various tastes can be realized, and the purpose of this is to manufacture bean sausage with excellent texture.

The method for producing a bean sausage according to the present invention for achieving the above object includes a step of soaking tissue soy protein called fennel extract, a grinding step of pulverizing the soaked tissue soy protein, and separating the tissue soy protein powder into the ground. Mixing step of mixing soy protein powder, egg white powder, soybean oil, fennel powder, fennel seed oil, gasiogapi extract, burdock powder, and subsidiary materials, a filling step of filling the mixed mixture into a casing, and heat treatment of the filled filling It characterized in that it comprises a heat treatment step and a cooling step of cooling the heat-treated heated material.

In addition, the soaking step is, after immersing 100 parts by weight of tissue soy protein in 300 to 500 parts by weight of fennel extract, and soaking for 15 to 20 hours at a temperature of 35 to 40°C, and the fennel extract is the leaves, stems of fennel, After drying the flower at a temperature of 60 to 80°C for 48 to 72 hours and pulverizing it to a size of 150 to 200 mesh, 800 to 1,000 parts by weight of water are mixed with 100 parts by weight of the dried and pulverized fennel powder, and It is characterized in that it is manufactured by heating at temperature for 2 to 4 hours.

In addition, the mixing step, with respect to 100 parts by weight of pulverized tissue soy protein powder, 3 to 5 parts by weight of separated soy protein powder, 5 to 10 parts by weight of egg white powder, 3 to 7 parts by weight of soybean oil, 1 to 3 of fennel powder It is characterized by mixing parts by weight, 1 to 3 parts by weight of fennel seed oil, 1 to 3 parts by weight of gasoline extract, 1 to 3 parts by weight of burdock powder, and 5 to 15 parts by weight of subsidiary materials.

In addition, in the heat treatment step, the filled filler is dried in a smokehouse at a temperature of 50 to 60°C for 20 to 30 minutes, and the dried dried product is smoked at a temperature of 60 to 70°C for 0.5 to 1 hour, It characterized in that the sterilization for 10 to 20 minutes so that the core temperature of the smoked smoked product is 80 ℃ or more.

Soybean sausage according to the present invention is made of soybeans, which are vegetable and rich in protein, calcium, etc., instead of meat having a high content of fat and cholesterol, and can produce various tastes as they are prepared including various additives such as fennel, gasoline, and burdock. There is an effect.

In addition, even though sausages are manufactured using tissue soy protein and isolated soy protein as main ingredients, it can be used in various ways as food because of its excellent taste, aroma, texture and overall preference.

1 is a step flow diagram schematically showing a method of manufacturing a bean sausage according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a step flow diagram schematically showing a method of manufacturing a bean sausage according to the present invention.

1, the bean sausage manufacturing method according to the present invention includes a soaking step (S10), a crushing step (S20), a mixing step (S30), a filling step (S40), a heat treatment step (S50), and a cooling step ( S60).

1. Soaking step (S10)

Soaking step (S10) is a step called tissue soy protein to fennel extract.

More specifically, 100 parts by weight of tissue soy protein is immersed in 300 to 500 parts by weight of fennel extract, and then soaked for 15 to 20 hours at a temperature of 35 to 40°C.

Tissue soybean protein is a type of tissue vegetable protein, and is manufactured by forming tissue by using raw material soybean protein (skimmed soybean, concentrated protein, isolated soybean protein, etc.) by methods such as high temperature denaturation, freeze denaturation, and pressurization. It has functional properties such as Buyeo, and is characterized by high protein content and low fat content.

In particular, tissue soy protein provides a texture in the manufacture of soybean sausages to increase the sense of intake, improves palatability, and gives the same chewiness as sausages manufactured using meat.

Fennel extract is dried and pulverized to a size of 150 to 200 mesh after drying the leaves, stems, and flowers of fennel at a temperature of 60 to 80 °C for 48 to 72 hours, and then water 800 to 1,000 to 100 parts by weight of the dried and crushed fennel powder. It is prepared by mixing parts by weight and heating at a temperature of 80 to 100°C for 2 to 4 hours.

Fennel is an evergreen perennial plant in the parsley family, and contains essential oils such as limonene, pinene, terpinene, fenchone, and anethole as active ingredients, and suppresses appetite and toxins. Excretion, relief of constipation, prevention of skin aging, prevention of hypertension, increase of immunity, improvement of indigestion, improvement of respiratory disease, and antibacterial effect.

In general, when a sausage is manufactured using tissue soy protein, improvement is required in terms of palatability and functionality due to problems such as soybean fishy smell.If tissue soy protein is sufficiently soaked in fennel extract and manufactured, the characteristic fennel flavor This can reduce the fishy smell of beans.

Therefore, 100 parts by weight of tissue soy protein is immersed in 300 to 500 parts by weight of fennel extract, and then through a process called for 15 to 20 hours at a temperature of 35 to 40°C, the effective component of the fennel extract is penetrated into the tissue soy protein. At the same time, it is possible to increase water retention by swelling the tissue soy protein, as well as to reduce the fishy smell peculiar to soybeans when the soybean sausage is manufactured through the following process in a state where the fennel extract sufficiently penetrates the tissue soy protein.

If 100 parts by weight of tissue soy protein is immersed in 300 to 500 parts by weight of fennel extract, and if it is called below the above temperature and time range, not only the effective ingredients of the fennel extract cannot penetrate into the tissue soy protein, but also tissue soy protein. It is difficult to sufficiently swell, and when it is referred to as a range exceeding the above temperature and time, the protein contained in the tissue soy protein may be denatured.

2. Crushing step (S20)

The pulverizing step (S20) is a step of pulverizing the so called tissue soy protein.

More specifically, the so-called tissue soy protein is pulverized by rotating for 3 to 5 minutes at 1,000 to 2,000 rpm in a high-speed cutting machine.

By rotating and pulverizing the so called tissue soy protein at 1,000 to 2,000 rpm for 3 to 5 minutes on a high-speed cutting machine, the fibers of the so called tissue soy protein can be homogeneously shredded to enhance a sense of elasticity.

3. Mixing step (S30)

The mixing step (S30) is a step of mixing isolated soy protein powder, egg white powder, soybean oil, fennel powder, fennel seed oil, gasiogapi extract, burdock powder, and subsidiary materials with the pulverized tissue soy protein powder.

More specifically, based on 100 parts by weight of the pulverized tissue soy protein powder, 3 to 5 parts by weight of separated soy protein powder, 5 to 10 parts by weight of egg white powder, 3 to 7 parts by weight of soybean oil, 1 to 3 parts by weight of fennel powder Part, 1 to 3 parts by weight of fennel seed oil, 1 to 3 parts by weight of gasoline extract, 1 to 3 parts by weight of burdock powder, and 5 to 15 parts by weight of subsidiary materials are mixed.

When the content of the pulverized tissue soy protein powder is less than 100 parts by weight, it is difficult to impart the same texture and chewiness as the sausage manufactured using the meat of soybean sausage, and when it exceeds 100 parts by weight, the content of tissue soy protein is Excessively increases the fishy smell peculiar to soybeans, resulting in lower texture.

The isolated soy protein powder is prepared by extracting skim soybeans with water or an alkaline solution, isoelectrically precipitating and pulverizing the protein in the extract at pH 4-5, and the protein content of the prepared soy protein is about 90%.

This isolated soy protein powder is a vegetable protein binder and extender, and serves to improve solubility, water holding capacity, emulsion stability, swelling property, viscosity and gel strength, juiciness and texture.

If less than 3 parts by weight of the isolated soy protein powder is mixed with 100 parts by weight of the pulverized tissue soy protein powder, it is difficult to improve solubility, water holding power, emulsion stability, swelling property, strength, juiciness and texture, and exceed 5 parts by weight. When mixed, palatability and texture are deteriorated.

Egg white powder accounts for about 60% of eggs, and is composed of four layers (external egg white, thick egg white, internal water egg white, and color sublayer) around the egg yolk. The main ingredient is protein, about 10% of egg white. The egg white powder plays a role in improving the elasticity and texture as a whole.

If less than 5 parts by weight of egg white powder is mixed with 100 parts by weight of the pulverized tissue soy protein powder, it is difficult to improve the overall elasticity and texture, and if it is mixed with more than 10 parts by weight, the elasticity and texture are more than necessary. It is promoted and rather reduces chewiness.

Soybean oil is the extract of oil from soybeans, which gives elasticity to the mixture and softens the texture.

If less than 3 parts by weight of soybean oil is mixed with 100 parts by weight of the pulverized tissue soy protein powder, the elasticity and texture are deteriorated, and when more than 7 parts by weight is mixed, the elasticity and texture are improved more than necessary. Rather, chewiness is lowered.

Fennel powder is a product obtained by drying the leaves, stems, and flowers of fennel at a temperature of 60 to 80°C for 48 to 72 hours and pulverizing them into 150 to 200 mesh.

Fennel is an evergreen perennial plant in the parsley family, and contains essential oils such as limonene, pinene, terpinene, fenchone, and anethole as active ingredients, and suppresses appetite and toxins. Discharge, relieve constipation, prevent skin aging, prevent high blood pressure, increase immunity, improve indigestion, improve respiratory disease, and have antibacterial effects.It has a sweet and refreshing taste that lowers the fishy smell of beans and enhances the texture. .

If less than 1 part by weight of fennel powder is mixed with 100 parts by weight of the pulverized tissue soy protein powder, it is difficult to reduce the fishy smell peculiar to soybeans, and in case of mixing more than 3 parts by weight, the characteristic fennel scent is stronger. Reduces texture.

Fennel seed oil is extracted from the seeds of fennel, put 600 to 1,000 parts by weight of water into a flask with 100 parts by weight of fennel seeds, heated at 70 to 80°C for 4 to 8 hours while the flask is connected to a still, The generated gas is cooled through a cooling tube inside the still to obtain a liquid containing fennel seed oil, and then put the obtained liquid in a separatory funnel, separate the water layer and the fennel seed oil layer, and discard the separated water layer. It is manufactured by filtering the fennel seed oil layer.

The fennel seed oil serves to improve texture by reducing the fishy smell peculiar to beans through a sweet and refreshing taste, and to coat the surface of the mixture.

If less than 1 part by weight of fennel seed oil is mixed with 100 parts by weight of the pulverized tissue soy protein powder, the sweet and refreshing taste is not sufficiently mixed, so it is difficult to reduce the fishy smell peculiar to soybeans, and the mixture exceeds 3 parts by weight. In the case of doing it, the fennel's peculiar scent becomes stronger, reducing the texture.

Gasiogapi extract is prepared by mixing 500 to 700 parts by weight of purified water to 100 parts by weight of barberry and fruit, and heating at a temperature of 80 ~ 100 ℃ 3 ~ 5 hours.

Gasiogapi contains powerful antioxidants such as sesamin, savanin, flavonoids, physanoids, and gluconic acid, and is rich in vitamins and minerals, and is rich in fatigue, cholesterol levels, high blood pressure, blood circulation, cardiovascular disease, diabetes, etc. It works.

By mixing the gasiogapi extract in manufacturing soybean sausage, it is possible to improve the texture through a unique sweet taste with the effective ingredients of gasiogapi.

If 100 parts by weight of the pulverized tissue soy protein powder is mixed in less than 1 part by weight, it may not be evenly mixed with the mixtures, and if it is mixed in more than 3 parts by weight, the unique smell of gasiogapi is stronger. It is not preferable because it is made to reduce the texture.

Burdock powder is dried for 48-72 hours at 70-80℃ and pulverized to a size of 150-200mesh. It has a unique flavor through its unique aroma, and is rich in inulin, a type of sugar, so it has kidney function. It increases, and the rich fiber promotes bowel movements, which is effective in diet.

If less than 1 part by weight of burdock powder is mixed with 100 parts by weight of the pulverized tissue soy protein powder, it may not be evenly mixed with the mixtures, and if it is mixed with more than 3 parts by weight, the scent of burdock becomes stronger. Reduces texture.

In the present invention, white sugar, refined salt, pepper, garlic, onion, ginger, and natural pigments are mixed as a subsidiary material, dried to a moisture content of less than 5%, and then pulverized to a size of 150 to 200 mesh for use.

More specifically, 100 to 200 parts by weight of refined salt, 20 to 30 parts by weight of pepper, 30 to 50 parts by weight of garlic, onion, 30 to 50 parts by weight, 10 to 20 parts by weight of ginger, 10 to 30 parts by weight of white sugar Mix parts by weight.

In the present invention, lotus root powder, green cloth powder, and licorice root powder may be further included in the mixed mixture.

More specifically, with respect to 100 parts by weight of the mixed mixture, 3 to 5 parts by weight of lotus root powder, 3 to 5 parts by weight of green cloth powder, and 2 to 3 parts by weight of licorice root powder are included.

Here, the lotus root powder, green cloth powder, and licorice root powder are dried to have a moisture content of 5% or less and pulverized to a size of 150 to 200 mesh.

The lotus root powder has a high viscosity through a substance called mucin contained in the lotus root, and when ingesting the lotus root powder, there is an effect of ingesting an effective ingredient of the lotus root.

In the case of green cloth powder, when heated in the mixture, the elasticity of the tissue soy protein is increased.

In addition, when the licorice root powder is included, the detoxification effect in the liver is excellent through the glycyrrhizin component contained in the licorice root, and it has the effect of enhancing the texture through its unique flavor and taste.

4. Filling step (S40)

The filling step (S40) is a step of filling the casing with the mixture, and a crude casing or a natural casing may be used as the casing.

Here, when using a prepared casing, one of a fibrous casing, a collagen casing, and a plastic casing should be used.

5. Heat treatment step (S50)

The heat treatment step (S50) is a step of heat treatment of the filled filler.

More specifically, the filled material is dried in a smokehouse at a temperature of 50 to 60°C for 20 to 30 minutes, and the dried product is smoked at a temperature of 60 to 70°C for 0.5 to 1 hour, and then the It is to sterilize for 10 to 20 minutes so that the core temperature of the smoked product is 80℃ or higher.

During the heat treatment step, the moisture of the filled filler is removed to some extent through the drying process, thereby enhancing the texture and chewiness without disturbing the filler.

In addition, the preservability of sausages is improved through bacteriostatic and antioxidant activity by phenols and carbonyls among the smoke components generated during smoking, and the smell of the filling is removed as smoking flavor. Smoke odor infiltrates into the body, increasing the appetite, and then, through sterilization, increases the storage capacity.

6. Cooling step (S60)

The cooling step (S60) is a step of cooling the heat-treated heated material.

More specifically, after washing the heat-treated heated material with cooling water, it is cooled and stored in a cooling chamber of -18°C or lower.

According to the present invention, a variety of tastes can be achieved by manufacturing sausages, including vegetable-rich soybeans, which are rich in protein and calcium, instead of meat having a high content of fat and cholesterol, and include various additives such as fennel, gourds, and burdock. have.

In addition, even though sausages are manufactured using tissue soy protein and isolated soy protein as main ingredients, it can be used in various ways as food because of its excellent taste, aroma, texture and overall preference.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only, and are not intended to limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily made by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Bean sausage prepared according to the present invention

1) 100 parts by weight of tissue soy protein is immersed in 500 parts by weight of fennel extract, and then soaked for 20 hours at a temperature of 40°C.

2) Crush the soybean protein soaked in 1) at 1,500 rpm for 5 minutes on a high-speed cutting machine.

3) Based on 100 parts by weight of the crushed tissue soy protein powder of 2), 5 parts by weight of separated soy protein powder, 5 parts by weight of egg white powder, 5 parts by weight of soybean oil, 3 parts by weight of fennel powder, 3 parts by weight of fennel seed oil, 2 parts by weight of gasoline extract, 2 parts by weight of burdock powder, subsidiary materials (100 parts by weight of white sugar, 200 parts by weight of refined salt, 20 parts by weight of pepper, 50 parts by weight of garlic, onion, 50 parts by weight, 20 parts by weight of ginger, 20 parts by weight of natural pigment) Mixing) 10 parts by weight are mixed.

4) Fill the collagen casing with the mixture of 3).

5) After drying the filling material of 4) at 55°C for 30 minutes in a smokehouse, and smoking the dried product at a temperature of 70°C for 1 hour, 20 so that the core temperature of the smoked product is 80°C or higher. Sterilize for minutes.

6) After washing the heated material of 5) with cooling water, cool it in a cooling chamber below -18℃.

Example 2: Bean sausage prepared according to the present invention (with lotus root, green paper, licorice root)

1) 100 parts by weight of tissue soy protein is immersed in 500 parts by weight of fennel extract, and then soaked for 20 hours at a temperature of 40°C.

2) Crush the soybean protein soaked in 1) at 1,500 rpm for 5 minutes on a high-speed cutting machine.

3) Based on 100 parts by weight of the crushed tissue soy protein powder of 2), 5 parts by weight of separated soy protein powder, 5 parts by weight of egg white powder, 5 parts by weight of soybean oil, 3 parts by weight of fennel powder, 3 parts by weight of fennel seed oil, 2 parts by weight of gasoline extract, 2 parts by weight of burdock powder, subsidiary materials (100 parts by weight of white sugar, 200 parts by weight of refined salt, 20 parts by weight of pepper, 50 parts by weight of garlic, onion, 50 parts by weight, 20 parts by weight of ginger, 20 parts by weight of natural pigment) Mixing) 10 parts by weight are mixed.

Based on 100 parts by weight of the mixed mixture, 5 parts by weight of lotus root powder, 5 parts by weight of green cloth powder, and 2 parts by weight of licorice root powder are included.

4) Fill the collagen casing with the mixture of 3).

5) After drying the filling material of 4) at 55°C for 30 minutes in a smokehouse, and smoking the dried product at a temperature of 70°C for 1 hour, 20 so that the core temperature of the smoked product is 80°C or higher. Sterilize for minutes.

6) After washing the heated material of 5) with cooling water, cool it in a cooling chamber below -18℃.

Comparative Example: General Pork Sausage

1) After washing 100 parts by weight of pork and 20 parts by weight of pork fat, it is pulverized to a size of 10 mm.

2) 2 to 3 parts by weight of refined salt, 0.5 to 2 parts by weight of complex phosphate, 1 to 2 parts by weight of whey protein, 2 to 3 parts by weight of onion powder, 2 to 3 parts by weight of garlic powder, Mix 1 to 2 parts by weight of sweetener and 0.5 to 1 parts by weight of anti-synthetic agent.

3) Fill the mixture of 2) into the collagen casing.

4) After drying the filling of 3) for 30 minutes at a temperature of 55°C in a smokehouse, and smoking the dried product at a temperature of 70°C for 1 hour, the core temperature of the smoked smoked product is 80°C or higher. Sterilize for 20 minutes if possible.

5) After washing the heated material of 4) with cooling water, cool it in a cooling chamber below -18℃.

Experiment: sensory test

Sensory test personnel (30 people (15 men, 15 women) with sensory testing experience of at least 2 years) using soybean sausages (Examples 1 and 2) and general pork sausages (comparative examples) prepared according to the present invention The sensory tests (5 points measurement method: 1: very bad, 2: bad, 3: moderate, 4: good, 5: very good) were conducted by dividing the group into taste, flavor, texture, and overall preference. The results are shown in Table 1 below.

flavor zest Texture Overall preference Example 1 4.3 4.2 4.2 4.2 Example 2 4.5 4.5 4.3 4.3 Comparative example 4.0 3.8 3.8 3.9

As can be seen from Table 1, in all items, Examples 1 and 2 show higher scores than Comparative Examples. In addition to tissue soy protein and isolated soy protein produced from soybeans, it can realize various flavors including various additives such as fennel, gasiogapi, and burdock, and as a bean sausage with excellent texture is produced, taste, flavor, texture and overall preference are also It is solved as a result of further improving

Claims (5)

After immersing 100 parts by weight of tissue soy protein in 300 to 500 parts by weight of fennel extract, a soaking step (S10) called for 15 to 20 hours at a temperature of 35 to 40°C;
A pulverizing step (S20) of rotating and pulverizing the so called tissue soy protein at 1,000 to 2,000 rpm for 3 to 5 minutes in a high-speed cutting machine;
Based on 100 parts by weight of the pulverized tissue soy protein powder, 3 to 5 parts by weight of isolated soy protein powder, 5 to 10 parts by weight of egg white powder, 3 to 7 parts by weight of soybean oil, 1 to 3 parts by weight of fennel powder, fennel seed oil Mixing step (S30) of mixing 1 to 3 parts by weight, 1 to 3 parts by weight of gasoline extract, 1 to 3 parts by weight of burdock powder, and 5 to 15 parts by weight of subsidiary materials;
A filling step of filling the casing with the mixed mixture (S40);
After drying the filled material in a smokehouse at a temperature of 50 to 60°C for 20 to 30 minutes, and smoking the dried product at a temperature of 60 to 70°C for 0.5 to 1 hour, the core temperature of the smoked smoked product Heat treatment step (S50) of sterilizing for 10 to 20 minutes so that the temperature is 80°C or higher; And
A cooling step (S60) of washing the heat-treated heated material with cooling water and cooling it in a cooling chamber of -18°C or less;
Including,
The fennel extract of the soaking step (S10),
Fennel leaves, stems, and flowers are dried for 48 to 72 hours at a temperature of 60 to 80°C and pulverized to a size of 150 to 200 mesh, and then 800 to 1,000 parts by weight of water are mixed with 100 parts by weight of the dried and crushed fennel powder. And is prepared by heating at a temperature of 80 to 100°C for 2 to 4 hours,
The fennel powder of the mixing step (S30),
The leaves, stems, and flowers of fennel are dried for 48-72 hours at a temperature of 60-80℃ and pulverized to a size of 150-200 mesh.
Fennel seed oil,
Add 600 to 1,000 parts by weight of water to 100 parts by weight of fennel seeds in a flask, heat the flask at 70 to 80°C for 4 to 8 hours while connected to the still, and then the generated gas through a cooling tube inside the distiller. After cooling to obtain a liquid containing fennel seed oil, the obtained liquid was put into a separatory funnel, the water layer and the fennel seed oil layer were separated, the separated water layer was discarded, and the remaining fennel seed oil layer was filtered.
Gasiogapi extract,
It is prepared by mixing 500 to 700 parts by weight of purified water with 100 parts by weight of barberry and fruit, and heating at 80 to 100°C for 3 to 5 hours
Burdock powder,
Burdock is dried for 48-72 hours at a temperature of 70-80℃ and pulverized to a size of 150-200 mesh.
Subsidiary fee,
100 parts by weight of white sugar, 100 to 200 parts by weight of refined salt, 20 to 30 parts by weight of pepper, 30 to 50 parts by weight of garlic, onion, 30 to 50 parts by weight, 10 to 20 parts by weight of ginger, 10 to 30 parts by weight of natural pigment are mixed Bean sausage manufacturing method, characterized in that one.
delete delete delete Bean sausage prepared by the method of claim 1.

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