KR102238891B1 - METHOD FOR PREPARING FOOD COMTAINING OFFALS USING Pinus koraiensis LEAVES EXTRACTS - Google Patents

Abstract

The method of processing meat viscera to which the pine nut leaf extract of the present invention is applied is a method such as putting the unwashed intestines in a treatment solution containing pine needles or pine needles extract and heating them for 3 to 30 minutes. It provides a processing method that can improve the savory and rich taste by removing the taste and maintaining the original taste of the intestines, and the scent of pine nuts is properly harmonized. It is particularly effective when applied to beef or pig giblets.

Description

Processing method of meat viscera ingredients using pine needle extract to remove odor {METHOD FOR PREPARING FOOD COMTAINING OFFALS USING Pinus koraiensis LEAVES EXTRACTS}

The present invention relates to a method of processing food materials for suppressing the odor peculiar to the intestines and enhancing a savory and rich taste when ingesting by-products such as cattle or pigs.

Cow's by-products or internal organs are not only giblets (large intestine, rectum, small intestine, gonzasoni, etc.), but also sheep, feather heads, beehive sheep, beehives, gonjasori, liver, kidneys (wooshin), cartoons, jira (spleen) bladder, bua (lung) And so on. It is rich in protein, minerals, and fat than lean meat, as well as contains a large amount of vitamins, is easy to digest and absorbs, and is cheap, making it a favorite food for many people now. It is being used as a health food that can be promoted. However, some parts, such as giblets and kidneys, have a unique off-flavor, so the preference varies greatly from person to person, and it is difficult to care for them.

In the case of pork giblets, makchang, or appendages, their effects are widely known because they are rich in protein, minerals, fat, etc. than regular lean meat, and they are not only high in calories, but also digested and absorbed well. It is a part. However, even though pork giblets, makchang, and appendages are nutritious foods like this, they have a lot of fishy smell compared to lean meat, and pork giblets and makcha have a unique scent, and handling and care are difficult and difficult to cook.

Pinus koraiensis Siebold et Zuccarini is an evergreen tree belonging to the pine family, and is distributed all over Korea, and is distributed in Manchuria, Heilongjiang basin, and Japan (excluding North Island). It grows to 10 to 30 m in height, and the bark is grayish brown, but it becomes scale-like when it is left to fall off. Flowers bloom in May, fruits are long oval, 12 to 15 cm long, 6 to 8 cm in diameter, and ripen in September of the following year. One pine nut per piece is fruiting. In general, about 100 pine nuts per one fruit. Is produced. Seeds are distorted triangular or ovate, dark purple, 1.2 to 1.8 ㎝ long, 1.2 ㎝ diameter and have a seed coat. Since ancient times, pine nuts have been used in Korean foods such as confectionery, persimmons, and various dishes. However, parts other than pine nuts, which are the fruit of pine nuts, are not highly utilized.

Republic of Korea Patent Publication No. 10-2012-0116549, 2012.10.23 published Republic of Korea Patent Publication No. 10-2016-0028653, 2016.03.14 published

An object of the present invention relates to a method of suppressing the characteristic odor of the intestines that makes them reluctant to consume by-products (intestinal parts, etc.) such as cattle and pigs using pine needle extract and the like, and enhancing a savory and rich taste.

In order to achieve the above object, the method of processing meat viscera food materials to which pine needle extract according to an embodiment of the present invention is applied, is treated with pine needles by heating the unwashed internal organs in a treatment solution containing pine needles or pine needles extract. Extract treatment step to prepare viscera; And a post-treatment washing step of cooling the intestines treated with the treatment solution in water at 10° C. or less, and removing the remaining pine needles or pine needles extract to prepare internal organs processed with the pine needles extract.

In the extract treatment step, the heating may be performed at 40 to 110 °C.

The pine needles may be applied in an amount of 4.5 to 7.5 parts by weight based on 100 parts by weight of the internal organs.

The pine nut leaf extract may be applied in an amount of 1.5 to 20 parts by weight based on 100 parts by weight of the viscera.

The treatment solution may be applied in an amount of 100 to 1,000 parts by weight based on 100 parts by weight of the internal organs.

The viscera may be beef giblets or pork giblets.

The pine nut leaf extract may be prepared by the pine nut leaf extract manufacturing step.

In the step of preparing the pine needle extract, the extract was prepared by putting the pine needles into an extraction solvent and preparing the extract at an extraction pressure of 2000 psi or less and an extraction temperature of 90° C. or higher, but excluding the components to be distilled to obtain an extract remaining in a liquid form, and solid content from the extract. It includes; extraction process for preparing the pine nut leaf extract from which it has been removed.

The extract may be 40% by volume or less of the volume of the extraction solvent before the extraction pressure and extraction temperature are applied.

The inventors of the present invention are studying a method to remove characteristic off-flavor and bitter taste when edible meat visceral parts such as cattle and pigs, and improve palatability and functionality, using the leaves of pine or extracts thereof. When treated under conditions, it was confirmed that the off-flavor and bitter taste of intestines such as giblets were removed, but it was confirmed that the processing was possible to have a savory and rich taste while saving the taste of the intestines themselves, and the present invention was completed. Hereinafter, the present invention will be described in more detail.

In order to achieve the above object, a method of processing meat viscera to which pine needle extract according to an embodiment of the present invention is applied includes an extract treatment step and a washing step after treatment.

The intestines include intestines of meat such as cows and pigs, and specifically, intestines of cows (large intestine, rectum, small intestine, gonjassoni, etc.), sheep, feather head, beehive sheep, chewette, gonjsori, liver, kidney ( Wooshin), manga, jira (spleen) bladder, bua (lung), and any one selected from parts such as pig giblets, membranes, or appendages. In particular, the giblets of cattle or pigs or cattle appendages may be applied as the viscera.

The processing method may further include an initial washing step prior to the extract processing step.

The processing method may further include a cutting step before or after the extract processing step. The cutting step may be performed before or after the initial cleaning step, or may be performed at the same time. In addition, the cutting step may be performed after the extract treatment step and before the post-treatment washing step, or may be performed simultaneously with the post-treatment washing step.

The pristine washing step is a step of washing the viscera with water 1 to 7 times to prepare the unwashed viscera. The initial washing step may include a process of removing blood by immersing the internal organs in water. The bleeding process may include immersing the visceral part in water of 1 to 5 times the weight of the visceral part to be applied, and the time applied to the bleeding removal process is preferably 30 minutes to 5 hours. .

In the initial washing step, a process of rubbing and washing with salt may be applied as necessary, and a process of rubbing and washing with flour and rinsing with a sufficient amount of water may be applied.

The cutting step may be a step of cutting such that the length of the viscera is 100 cm or less, or a step of cutting to be 50 cm or less, and the cutting step is applied to improve workability and efficiency during processing.

Along with the cutting step or separately, a fat trimming step of physically removing the unnecessary excess fat part attached to the viscera using a tool such as scissors may be further included, and the part such as a large window may be further flipped if necessary. Can be applied.

The extract treatment step is a step of preparing the intestines treated with pine needles by placing the unwashed internal organs in a treatment solution containing pine needles or pine needles extract and heating.

Applying the pine nut leaf or pine nut extract to intestines such as giblets, it is possible to extract and utilize useful ingredients from the pine tree leaves, but rather, it is more important to remove the odor of giblets such as giblets and increase the flavor of the giblets. Is utilized.

The pine needles may be collected, washed with water and dried, and then cut into an average particle size of 0.05 to 5 mm. When the pine needles thus cut are applied to the extract treatment step, processes such as removal of odors can be more efficiently performed.

The pine nut leaf extract may be applied to the extract treatment step alone or together with the pine nut leaf extract.

The pine nut leaf extract may be prepared by the pine nut leaf extract manufacturing step, and a specific method thereof will be described later.

The pine needles may be applied in an amount of 4.5 to 7.5 parts by weight based on 100 parts by weight of the viscera, and may be applied in an amount of 5 to 7 parts by weight. When the pine nut leaves are applied in such a ratio, it is possible to effectively remove bad smells while maintaining the natural taste and aroma of internal organs.

The pine nut leaf extract may be applied in an amount of 1.5 to 20 parts by weight, 2 to 14 parts by weight, and 4 to 12 parts by weight based on 100 parts by weight of the viscera. When the pine nut leaf extract is applied in such a ratio, it is possible to effectively remove bad smell while maintaining the natural taste and aroma of viscera.

In the extract treatment step, water is applied as the treatment solution. However, if necessary, a combination of water and alcohol may be applied.

The treatment solution may be applied in an amount of 100 to 1,000 parts by weight, 100 to 800 parts by weight, and 150 to 500 parts by weight based on 100 parts by weight of the internal organs. When the viscera and the treatment solution are applied so as to have such a weight ratio, it is possible to sufficiently process the viscera with pine nuts leaf-derived components, and is good for removing impurities or unnecessary fat components, and unnecessary treatment solutions are used. You can not waste it.

The heating may be performed for 3 to 30 minutes, 4 to 25 minutes, and 5 to 15 minutes. If the heating is applied for less than 3 minutes, the off-flavor removal effect may be insignificant or the bitter taste peculiar to the intestines may not be sufficiently removed. If the heating is performed for more than 30 minutes, there is a fear that the original taste of the giblets may be damaged.

The heating may be performed at 40 to 110 °C, may be performed at 60 to 105 °C, and may be performed at 80 to 100 °C. If the heating is performed at less than 40° C., the effect of removing odors may not be sufficient, and if the heating is performed at more than 110° C., there may be increased fears of damaging the natural taste of the internal organs. In the case of treatment at a temperature higher than 100°C while applying water as a treatment solution, it is possible to proceed using a pressure cooking device such as a pressure cooker. Most preferably, treatment at 90 to 104° C. is effective in effectively bringing the treatment solution to every corner of the intestines due to the action of bubbles caused by boiling water, so that effects such as odor removal can be sufficiently obtained within a shorter time.

The post-treatment washing step is a step of cooling the internal organs treated with the treatment solution in water at 10° C. or less, and removing the remaining pine nut leaves or pine nut leaf extract. The post-treatment washing step is preferably performed immediately after the extract treatment step is completed, and in this case, the texture of the viscera can be better maintained.

The post-treatment washing step may preferably be performed in ice water or water flowing below 4°C. In this case, it is possible to prevent the effect of maintaining the texture of the viscera and the scent of pine nuts from being excessively introduced into the viscera, thereby damaging the unique flavor of the giblets.

Intestines processed with the pine nut leaf extract prepared in this way can be cooked and consumed according to the usual cooking method of the intestines. Specifically, it can be eaten in the form of grilled by selectively adding seasonings such as salt, pepper, and garlic, and it can be eaten in the form of seasoned grilled by mixing with seasonings such as red pepper paste, soy sauce, and red pepper powder. It can also be used as a dish.

The processing method of the present invention is particularly advantageous for processing giblets, and the processed giblets retains the unique flavor of giblets, while removing off-flavor and bitterness of giblets, and appropriately harmonizing the scent of pine nuts, it is possible to double the taste and flavor of giblets. .

The pine nut leaf extract will be described in more detail.

The pine needle extract, as a result of repeated experiments, has been confirmed by a general hot water extract, or even when an extraction method in which the extraction temperature or extraction pressure is increased is applied, the strong scent derived from the extract is rather too strong so that the palatability may be lowered. It was confirmed that it was sensitive to temperature and treatment time. To compensate for these shortcomings, a general hot-water extract prepared in the course of the experiment was diluted in water and applied. However, ingredients such as giblets are absorbed quickly by the strong scent components of the extract, which damages the natural taste of the giblets or is bitter or astringent. It was confirmed that a case where the taste is rather emphasized occurs.

Thus, in the present invention, by modifying the reflux process applied in the general extraction method, the vapor part having a strong scent from the pine needle extract is separately collected and used for other purposes or blown into the air to remove the liquid phase from which the vapor part is removed. The method of applying only the extract of is applied. In the case of applying this method, while solving the problem that the strong scent of pine nut leaf extract harms the scent of pine nuts, it is possible to capture the odor of internal organs, increase the subtle and luxurious scent, remove the bitter taste peculiar to the intestines, and improve palatability.

In the step of preparing the pine needle extract, the extract was prepared by putting the pine needles into an extraction solvent and preparing the extract at an extraction pressure of 2000 psi or less and an extraction temperature of 90° C. or higher, but excluding the components to be distilled to obtain an extract remaining in a liquid form, and solid content from the extract. It includes an extraction process of preparing an extract stock solution from which is removed.

The pine needles are harvested and washed with water and then shredded to an average particle size of 0.05 to 5 mm, which is good for improving extraction efficiency. It is recommended to use water as the extraction solvent, and an extraction solvent containing both water and alcohol may be applied. Specifically, it is preferable to apply 3 to 15 parts by weight of an extraction solvent based on 1 part by weight of pine needles.

The extraction pressure may be applied at 2000 psi or less, specifically 800 to 1800 psi, and more specifically 1300 to 1600 psi. In addition, the extraction temperature may be 90° C. or higher, specifically 90 to 120° C., and more specifically 95 to 115° C. In the case of performing the extraction process using water under such temperature and pressure conditions, it is possible to sufficiently extract even substances that are not easily soluble in water compared to general hot water extraction, which is extracted by heating under normal pressure, and improves the efficiency and time of extraction. It can be shortened and an effective extraction process can be carried out.

In the extraction process of the present invention, unlike in the general extraction method, a method of obtaining an extract concentrate by excluding volatile components in the extract together with steam from the liquid extract is applied. That is, in the present invention, by modifying the reflux process applied in the general extraction method, the vapor part having a strong scent from the pine needle extract can be separately collected and used for other purposes or blown into the air to remove the vapor part. Only the extract of is applied as pine needle extract. When treated in this way, components with excessively strong aromas are removed, and components with subtle, rich aroma and savory taste can be doubled.

The extract may be 40% by volume or less, 5 to 30% by volume, and 7 to 20% by volume of the volume of the extraction solvent before the extraction pressure and extraction temperature are applied. By blowing the evaporated components into the air, the extraction process can be repeated until they have such a volume, and through this method, a pine needle extract suitable for treatment of internal organs can be obtained.

The time applied to the extraction process may be 30 to 240 minutes, specifically 60 to 180 minutes, and more specifically 100 to 150 minutes. When the extraction process (pressurized high-temperature extraction process) proceeds at such a time, the extracts suitable for the manufacture of pine nuts with improved palatability can be prepared by sufficiently removing components that exhibit unpleasant aromas while sufficiently extracting components beneficial to flavor enhancement. have.

The pine nut leaf extract thus prepared can be stored at room temperature or lower by a method such as standing at room temperature or in a refrigerator, and then applied to the processing of internal organs described above.

Intestines processed in this way, especially giblets, preserve the original taste and flavor of the giblets, while removing off-flavors and properly harmonizing the scent of pine nuts, providing more flavored giblets, such as giblets, and various giblets. It has excellent palatability when applied to cooking.

If meat intestines or appendages are processed using pine nut leaf extract containing ingredients that are beneficial to the human body such as phytoncide and antioxidants, ingredients that are beneficial to the human body can be added to the ingredients, and the off-flavor disappears and the flavor becomes deeper, and for a relatively long time. Even if stored for a while, it can suppress the phenomenon of strong off-flavor. Along with this, preference may be improved, and utilization as a food ingredient may be improved.

The method of processing viscera to which the pine needle extract of the present invention is applied removes the smell and bitter taste peculiar to viscera, preserves the natural taste of the viscera, and improves the savory and rich taste by properly harmonizing the scent of pine nuts. In particular, the processing method is excellent when applied to cattle by-products such as beef giblets or pork giblets. In addition, since it is processed using pine nut leaf extract that contains ingredients that are beneficial to the human body such as phytoncide and antioxidants, ingredients that are beneficial to the human body can be included in meat intestines. Can be reduced.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

1. Preparation of pine needles or pine needles extract

Pine pine needles harvested from the pine needles (Pinus koraiensis Siebold et Zuccarini) in Gapyeong-gun, Gangwon-do, Korea were washed with water, then cut to have an average particle size of 0.5 mm, and applied in the form of crushed pine needles.

In the case of applying the pine nut leaves as it is to the extract treatment step described later, the thus prepared crushed pine nut leaves was applied.

As for the pine nut leaf extract, a refluxed pine nut leaf extract and a non-refluxed pine nut leaf extract were prepared by the following method.

Refluxed pine needle extract: 500 parts by weight of the pine nut leaf crushed product was mixed with 2500 parts by weight of water (distilled water) as a solvent, and then the reflux extraction process was carried out for 120 minutes while maintaining at 100°C under a pressure of 1500 psi, and solids were removed. Then, it was applied to the following experiment as a refluxed pine needle extract.

Non-refluxed pine needle extract: After mixing 500 parts by weight of the pine nut leaf crushed product with 2500 parts by weight of water (distilled water) as an extraction solvent, 1500 psi while maintaining water (distilled water) as the extraction solvent in the same manner as the pine needle extract of the comparative example above. The extraction process was performed for 120 minutes while the pressure of was applied. However, unlike the above refluxed pine needle extract, water vapor generated in the extraction process was collected separately without refluxing, and only the extract remaining in liquid form was collected to remove solids, and then applied as a non-refluxed pine needle extract in the following experiment. The obtained non-refluxed pine needle extract corresponds to about 10% of the volume before the initial heating and pressing.

2. Priming cleaning of giblets

Beef giblets were purchased, put in cold water about 3 times the weight of giblets, and blood was removed for about 2 hours. Thereafter, the giblets were cut into a length of about 40 cm, and washed with running water three or more times. In the case where a lot of foreign substances were noticeable, a method of rubbing and washing with king salt was applied.

3. Extract treatment and washing after treatment

The unwashed giblets were weighed and subdivided by 500 parts by weight, and 1,000 parts by weight of each boiled water (treatment solution) was prepared, and then pine needles or pine pine nut extract prepared above were added in the amount indicated in Table 1 below to prepare a treatment solution. .

After immersing the unwashed giblets in the treatment solution for about 10 minutes to boil, it was cooled in ice water to prepare giblets treated with the treatment solution.

4. Sensory evaluation of giblets according to the processing method

All of the giblets treated with the treatment solution were sprinkled with an appropriate amount of cheongju, salt, and pepper powder in the same manner, and then cut into a size suitable for eating while baking in a heated pan with cooking oil, and cooked in the form of grilled giblets, followed by sensory evaluation below.

As a sample of the comparative example, boiled in water in the same manner as the above, except that the unglazed giblets were not applied to the stomach and pine nuts or pine nuts leaf extract, and used as the giblets (sample 10) of the comparative example, in the same manner as the giblets treated with the above treatment solution. It was cooked in the form of grilled giblets and subjected to sensory evaluation below.

The sensory evaluation was conducted on 20 women and 20 men in their 30s to 60s residing in Andong, Gyeongsangbuk-do, for a total of 40 people. The evaluation results were averaged, rounded to one decimal place, and shown.

1) Comparative evaluation of appearance and smell palatability

The smell and appearance of giblets were evaluated by comparing samples to which pine needles or pine needles extract was applied with Sample 10 without application. The absence of any special indication is the result of sensory evaluation immediately after cooking, and the result of sensory evaluation after cooling to room temperature when cooled.

i) Intensity of odor: The scent was very light (1), the scent was moderate (3), and the scent was strong (5).

ii) Intensity of odor (when cooled): The odor was very light (1), the scent was normal (3), and the scent was strong (5).

iii) Preference of odor: The bad smell peculiar to giblets is strong (1), the bad smell peculiar to the giblets is weak, and there is a subtle scent of pine nuts (3), the bad smell peculiar to the giblets is weak, but the preference is poor due to the strong scent of pine trees (5)

iv) Preference of scent (when cooled): The bad smell peculiar to gopchang is strong (1), the bad smell peculiar to bokchang is weak and the smell of pine needles is soft (3), the bad smell peculiar to gopchang is weak, but the scent of pine wood is strong. Fall(5)

v) Appearance preference: Appearance is poor (1), external air bubbles are normal (3), and appearance is good (5)

(Part by weight) Application form of pine needles, etc. Application amount of pine needles, etc. Treatment solution Processed giblets Sample 1 Fine pine needles 20 1000 500 Sample 2 Fine pine needles 30 1000 500 Sample 3 Fine pine needles 40 1000 500 Sample 4 Refluxed pine needle extract 2 1000 500 Sample 5 Refluxed pine needle extract 8 1000 500 Sample 6 Refluxed pine needle extract 16 1000 500 Sample 7 Non-refluxed pine needle extract 2 1000 500 Sample 8 Non-refluxed pine needle extract 8 1000 500 Sample 9 Non-refluxed pine needle extract 16 1000 500 Sample 10 Unapplied - - 500

Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Smell intensity (when hot) 4.1 3.8 4.2 3.9 4.3 Smell intensity (when cooled) 3.4 3.2 3.6 3.7 4.1 Odor preference (when hot) 1.5 3.1 4.1 4.2 4.6 Smell preference (when cooled) 1.6 3.1 3.8 4.1 4.3 Appearance preference 4.6 4.5 4.6 4.6 4.5 Sample 6 Sample 7 Sample 8 Sample 9 Remark Smell intensity (when hot) 4.8 2.8 3.2 3.5 3 points excellent Smell intensity (when cooled) 4.5 2.7 2.8 3.3 3 points excellent Odor preference (when hot) 4.7 2.9 3.1 3.4 3 points excellent Smell preference (when cooled) 4.5 2.7 2.9 3.3 3 points excellent Appearance preference 4.6 4.6 4.7 4.5 5 points excellent

Referring to the results of Tables 1 and 2 above, in the case of the appearance acceptability, samples 1 to 9 all showed excellent overall, and as a result of the processing treatment of the present invention, it was confirmed that the appearance of grilled giblets was not significantly affected. In terms of odor intensity and preference, Samples 2 and 7 to 9 showed excellent results overall. In the case of Sample 1, it was evaluated that the smell peculiar to giblets remained, and in the case of Sample 3 or Samples 4 to 6, it was evaluated that the scent of pine needles was rather strong.

2) Comparative evaluation of taste and palatability

In terms of taste and palatability, the results of samples to which pine needles or extracts of pine needles were applied were evaluated by comparing them with Sample 10 without application.

i) Scented scent when chewed: The scent that spreads in the mouth when giblets were put in the mouth in a warm state and chewed was evaluated from the lowest 1 point to the highest 5 points.

ii) Savory taste: The degree of savory taste that spreads in the mouth when giblets are put in the mouth and chewed in a warm state was evaluated from the lowest 1 point to the highest 5 points.

iii) Bitter or astringent taste: The degree of bitterness or astringency that spreads in the mouth when giblets are put in the mouth and chewed in a warm state was evaluated from the lowest 1 point to the highest 5 points.

iv) Texture: The texture felt when the giblets were chewed in the mouth in a warm state was evaluated from the lowest 1 point to the highest 5 points.

v) Overall acceptability: The overall acceptability of giblets was evaluated from the lowest 1 point to the highest 5 points.

Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Smell when chewed 3.4 4.9 2.5 3.1 2.5 Savory taste 4.5 4.8 4.0 3.1 2.9 Bitter or astringent taste 2.1 5.0 3.3 1.8 1.8 Texture 2.9 3.0 3.0 4.2 4.3 Overall acceptability 2.9 4.7 2.6 3.1 2.1 Sample 6 Sample 7 Sample 8 Sample 9 Remark Smell when chewed 1.9 4.7 4.9 4.2 5 points excellent Savory taste 2.8 4.8 4.9 4.6 5 points excellent Bitter or astringent taste 1.4 4.7 5.0 4.2 5 points excellent Texture 4.2 2.9 3.1 3.3 3 points excellent Overall acceptability 1.3 4.5 4.9 4.6 5 points excellent

Referring to Tables 1 and 3, it was confirmed that the results of Samples 2 and 7 to 9 were excellent overall. Sample 1 was evaluated as having a little bitter taste and smell peculiar to giblets, and sample 3 was evaluated that the taste of giblets was altered due to the strong scent of pine nuts. In the case of samples 4 to 6, it was evaluated that the scent of pine needles felt a little stronger and the texture was poor when the fragrance was chewed. In the case of bitter taste, there was a clear difference between the samples. All samples other than Samples 2, 3, 7, 8, and 9 were evaluated as less than 3 points, so it was evaluated that it would be difficult to apply as a product as it remained unpleasant bitter Became. Referring to the results of the questionnaire on the bitter taste, it was divided into cases where the bitter taste from the giblets itself remained, and cases where the bitter taste or astringency was felt. The resulting bitter or astringent taste was evaluated to degrade palatability.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also present. It belongs to the scope of rights of

Claims (8)

Put pine needles in the extraction solvent and heat it at an extraction pressure of 2000 psi or less and an extraction temperature of 90°C or more until the volume of the extraction solvent is less than 40% of the volume of the extraction solvent before applying the extraction pressure and extraction temperature. Pine needle extract manufacturing step of obtaining the remaining extract to prepare a pine nut extract from which solids were removed from the extract;
An extract treatment step of heating the unwashed viscera in a treatment solution containing the pine needle extract to prepare the internal organs treated with the pine needle extract; And
A post-treatment washing step of preparing internal organs processed with pine needle extract by cooling the processed internal organs by putting them in water at 10° C. or less, and removing the remaining pine needle extract. . The method of claim 1,
In the extract treatment step, the heating is performed at 40 to 110° C., a method of processing viscera. delete The method of claim 1,
The pine nut leaf extract is applied in an amount of 1.5 to 20 parts by weight based on 100 parts by weight of the intestines. The method of claim 1,
The treatment solution is applied in an amount of 100 to 1,000 parts by weight based on 100 parts by weight of the internal organs. The method of claim 1,
The viscera is a cow giblets or pig giblets, a method of processing viscera. The method of claim 1,
The pine needles are cut into 0.05 to 5 mm, the method of processing viscera. The method of claim 1,
The extraction solvent is applied in an amount of 3 to 15 parts by weight based on 1 part by weight of the pine needles.