KR102240818B1 - Tricolor sundae with increased digestion and palatability and manufacturing method thereof - Google Patents
Tricolor sundae with increased digestion and palatability and manufacturing method thereof Download PDFInfo
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Abstract
Description
본 발명은 소화 촉진 및 식감 개선 등 기호성이 증대된 삼색 순대 및 그 제조 방법에 관한 것이다.The present invention relates to a tricolor sundae with increased palatability, such as promoting digestion and improving texture, and a method of manufacturing the same.
일반적으로 순대는 돼지창자를 깨끗이 세척하여 순대 외피(皮)를 만들고, 돼지고기, 당면, 두부 및 갖은 양념으로 혼합한 내용물을 만든 다음, 이 내용물은 순대외피에 삽입하여 뜨거운 물 또는 증기에 익혀 식용하는 한국의 고유 음식물 중의 하나이다.In general, sundae cleans the pig intestines to make a sundae skin, and the contents are mixed with pork, vermicelli, tofu, and various seasonings, and the contents are inserted into the shell of the sundae and cooked in hot water or steam for edible use. It is one of Korea's unique foods.
이러한 순대는 음식문화의 발달로 높은 영양가와 맛을 요구하게 되며, 이에 부응하기 위해 순대의 개발이 지속적으로 이루어져 오고 있다.Such sundae demands high nutritional value and taste due to the development of food culture, and the development of sundae has been continuously made to meet this demand.
돼지고기의 가공 식품으로서 개발된 것은 주로 햄, 베이컨, 소세지등이 제안되고 있으나 이는 서구에서 개발된 식품의 일종으로서 우리나라의 조리 기호성에 부적합한 점이 있고 한편 우리나라와 중국 등 동양권에서는 주로 생 돼지고기를 조미한 후 열 가공하는 소육, 훈육 또는 삶거나 쪄서 먹는 즉석 가열 조리법이 대종을 이루고 있는데 이와 같은 동양적 조리 방법은 장기 보관 식품으로서는 부족한 점이 있다. Ham, bacon, sausage, etc. are mainly proposed as processed foods for pork, but this is a kind of food developed in the West, which is unsuitable for the cooking palatability of Korea. Meanwhile, raw pork is mainly seasoned in Asian countries such as Korea and China. After cooking, heat-processed beef meat, disciplinary meat, or instant-heating recipes that are boiled or steamed and eaten are common, but oriental cooking methods such as this are insufficient for long-term storage foods.
한편 시중에 공지되고 있는 순대 식품은 돼지의 창자속에 쌀, 두부, 나물 따위를 양념하여 으깨어 넣은 후 이를 삶은 것은 장기 저장이나 보관은 불가능한 결점이 있는 것이다.On the other hand, sundae foods known on the market are crushed with seasoning rice, tofu, and herbs in the intestines of pigs, and then boiled them, which cannot be stored or stored for a long time.
이와 같이 돼지고기는 고단백 영양식품임에도 돼지고기 특유의 냄새와 장기 보존이 어렵다는 문제에 의해 기호식품으로서의 효용도가 낮다는 문제점이 있어 왔다.As described above, even though pork is a high protein nutrient food, there has been a problem in that its utility as a favorite food is low due to the problem that it is difficult to preserve it for a long time and the characteristic smell of pork.
종래 일반 가정이나 시장에서 순대를 제조하는 방법은 곡류와 육류에 당면과 두부 등을 조미료와 함께 혼합한 것을 돼지의 창자 외피에 넣어 증숙하였으나 수장되는 내용물 자체에 수분이 다량 발생되므로 일정한 길이로 절단시 양단부를 실로 결착하여야 되는 결함이 있었고, 또한 장기 보관을 위해 방부제를 사용하거나 비위생적이고 다량 생산이 어려우며 장기 보관이 불가능하다는 한계가 존재하였다.Conventionally, in the general home or market, the method of manufacturing sundae is a mixture of grains and meat, such as vermicelli and tofu, with seasoning, and steamed by putting it in the intestine of a pig.However, a large amount of moisture is generated in the stored contents, so when cutting it into a certain length. There was a defect that had to be tied at both ends with thread, and there were limitations in that preservatives were used for long-term storage or that it was unsanitary and difficult to produce in large quantities, and that long-term storage was impossible.
또한 종래의 순대들은 돼지고기와 순대외피로부터 발생되는 돼지의 고유 냄새에 의해 맛이 저하되는 문제점이 존재하였다.In addition, conventional sundae has a problem in that the taste is degraded by the characteristic smell of pigs generated from pork and the skin of the sundae.
이에 본 발명자는, 세가지 색을 가진 각기 다른 효과를 갖는 순대를 하나로 결합함으로써, 외관뿐 아니라 기능까지도 새로운 삼색 순대를 개발하고자 하였다.Accordingly, the present inventor attempted to develop a new three-color sundae not only in appearance but also in function by combining sundaes having different effects with three colors into one.
본 발명의 목적은 다진 김치, 다진 돼지고기, 순대소 양념, 당면 및 선지를 포함하여 제조되는 김치순대; 우거지, 다진 돼지고기, 순대소 양념 및 당면을 포함하여 제조되는 백순대; 및 우거지, 다진 돼지고기, 순대소 양념, 당면 및 선지를 포함하여 제조되는 야채순대;로 구성되는 것을 특징으로 하는, 삼색(3色) 순대를 제공하는 것이다.An object of the present invention is a kimchi sundae prepared including minced kimchi, minced pork, sundaeso seasoning, sweet noodles and seonji; Baeksundae, which is manufactured including woogeoji, minced pork, sundaeso seasoning and vermicelli; And vegetable sundae, which is manufactured including woogeoji, minced pork, sundaeso seasoning, vermicelli and seonji; it is to provide a three-color (3色) sundae.
본 발명의 다른 목적은, 상기 삼색 순대의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing the three-color sundae.
상기 과제를 해결하기 위한 본 발명의 일 측면은 다진 김치, 다진 돼지고기, 순대소 양념, 당면 및 선지를 포함하여 제조되는 김치순대; 우거지, 다진 돼지고기, 순대소 양념 및 당면을 포함하여 제조되는 백순대; 및 우거지, 다진 돼지고기, 순대소 양념, 당면 및 선지를 포함하여 제조되는 야채순대;로 구성되는 것을 특징으로 하는, 삼색(3色) 순대를 제공한다.One aspect of the present invention for solving the above problem is a kimchi sundae manufactured including minced kimchi, minced pork, sundaeso seasoning, vermicelli and seonji; Baeksundae, which is manufactured including woogeoji, minced pork, sundaeso seasoning and vermicelli; And vegetable sundae, which is manufactured including woogeoji, minced pork, sundaeso seasoning, vermicelli and seonji; it provides a three-colored (3色) sundae.
구체적으로, 상기 순대소 양념은 양파 80 중량부, 대파 80 중량부, 양배추 70 중량부, 당근 50 중량부, 마늘 30 중량부, 생강 20 중량부, 된장 15 중량부, 참기름 8 중량부, 후추 4 중량부 및 소금 3 중량부를 혼합하여 제조한 것일 수 있으나, 이에 제한되지 않는다.Specifically, the sundaeso seasoning is onion 80 parts by weight, leek 80 parts by weight, cabbage 70 parts by weight, carrot 50 parts by weight, garlic 30 parts by weight, ginger 20 parts by weight, soybean paste 15 parts by weight, sesame oil 8 parts by weight, pepper 4 It may be prepared by mixing parts by weight and 3 parts by weight of salt, but is not limited thereto.
또한, 구체적으로 상기 삼색 순대는 상기 김치, 우거지 및 순대소 양념을 프로바이오틱스 혼합물을 이용해 숙성하는 과정을 거친 것일 수 있으나, 이에 제한되는 것은 아니다.In addition, specifically, the three-color sundae may have been subjected to a process of aging the kimchi, woogeoji and sundaeso seasonings using a probiotic mixture, but is not limited thereto.
또한, 상기 프로바이오틱스 혼합물은 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 파라카제이(Lactobacillus paracasei), 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 류테리(Lactobacillus reuteri), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 브레비스(Lactobacillus brevis); 비피도박테리움 브레비(Bifidobacterium breve), 비피도박테리움 비피덤(Bifidobacterium bifidum), 비피도박테리움 인팬티스(Bifidobacterium infantis), 비피도박테리움 락티스(Bifidobacterium lactis), 비피도박테리움 애니말리스(Bifidobacterium animalis), 비피도박테리움 애니말리스 락티스(Bifidobacterium animalis ssp. Lactis), 비피도박테리움 롱검(Bifidobacterium longum); 류코노스톡 김치(Leuconostoc kimchi), 스트렙토코커스 써모필러스(Streprococcus thermophiles) 및 엔테로코커스 패시움(Enterococcus faecium)에서 하나 이상 선택된 프로바이오틱스를 포함하는 것일 수 있으며, 더욱 구체적으로는상기 프로바이오틱스 100 중량부와 펙틴 10 중량부, 프락토올리고당 10 중량부, 알라비노갈락탄 5 중량부, 전분 3 중량부, 탈지유 3 중량부, 글루코오스 5 중량부 및 락토오스 5 중량부를 혼합하여 20 내지 25°C에서 2 내지 4시간 동안 숙성시켜 제조한 것일 수 있다. 하지만, 이에 한정되지 않고 필요에 따라 이를 적절히 변경하여 적용 가능하다In addition, the probiotic mixture is Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus acidophilus, Lactobacillus paracasei), Lactobacillus salivarius (Lactobacillus salivarius), Lactobacillus biasing Li (Lactobacillus gasseri), Lactobacillus helveticus carcass (Lactobacillus helveticus), Lactobacillus flow Terry (Lactobacillus reuteri), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), Lactobacillus brevis ; Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium ani Bifidobacterium animalis , Bifidobacterium animalis ssp. Lactis , Bifidobacterium longum ; It may contain one or more probiotics selected from Leuconostoc kimchi, Streprococcus thermophiles, and Enterococcus faecium , and more specifically, 100 parts by weight of the probiotics and pectin 10 Parts by weight, 10 parts by weight of fructooligosaccharide, 5 parts by weight of alabinogalactan, 3 parts by weight of starch, 3 parts by weight of skim milk, 5 parts by weight of glucose, and 5 parts by weight of lactose are mixed for 2 to 4 hours at 20 to 25°C. It may be prepared by aging. However, it is not limited to this and can be applied by appropriately changing it as necessary.
본 발명에서 상기 “프로바이오틱스(probiotics)”란 섭취되어 장에 도달하였을 때에 장내 환경에 유익한 작용을 하는 균주를 지칭한다. 현재까지 알려진 대부분의 프로바이오틱스는 유산균들이며, 유산균이란 당류를 발효하여 에너지를 획득하고 다량의 젖산을 생성하는 세균의 총칭이다. 사람의 장에는 약 1㎏의 균이 서식하고 있으며 음식물의 양과 균의 양이 거의 동일하게 존재하고, 매일 배설하는 분변 내용물도 수분을 제외하면 약 40%를 균이 차지한다. 대장 내의 프로바오틱스는 대장 질환의 예방 및 치료에 현저한 효과가 있는 것이 공지되고 있다. 특히, 대장암 및 대장염을 포함하는 대장질환 환자들에게 유산균을 투여하여 치료 효과를 기대할 수 있다는 것이 공지되어, “장내 유해 효소의 활성을 억제하는 새로운 한국형 유산균 및 그의 용도(KR 10-0232639 B1)” 및 “장내환경개선효과를 갖는 나노형 김치 유산균 조성물(KR 10-2016-0084822 A)” 등 유산균을 포함하는 프로바이오틱스를 대장질환 치료제로 사용하고자 하는 기술들이 개발되고 있다. 또한 이러한 프로바이오틱스가 애완동물의 건강상태에도 많은 영향을 끼치고 있음이 다수의 연구결과 밝혀진 바 있다.In the present invention, the term "probiotics" refers to strains that have a beneficial effect on the intestinal environment when ingested and reach the intestine. Most of the probiotics known to date are lactic acid bacteria, and lactic acid bacteria is a generic term for bacteria that obtain energy by fermenting sugars and produce a large amount of lactic acid. About 1kg of bacteria live in the human intestine, and the amount of food and the amount of bacteria are almost the same, and about 40% of the contents of feces excreted every day, excluding moisture, are occupied by bacteria. It is known that probiotics in the large intestine have a remarkable effect in the prevention and treatment of colon diseases. In particular, it is known that lactic acid bacteria can be administered to patients with colon diseases including colon cancer and colitis to expect a therapeutic effect. “New Korean lactic acid bacteria that inhibit the activity of harmful enzymes in the intestine and their use (KR 10-0232639 B1) Technologies are being developed to use probiotics containing lactic acid bacteria as treatments for colon diseases, such as “nano-type kimchi lactic acid bacteria composition having an effect of improving the intestinal environment” (KR 10-2016-0084822 A)”. In addition, a number of studies have revealed that these probiotics have a great influence on the health of pets.
본 발명에서 식품이라 함은 영양소를 한 가지 또는 그 이상 함유하고 있는 천연물 또는 가공품을 의미하며, 바람직하게는 어느 정도의 가공 공정을 거쳐 사람 또는 동물이 직접 먹을 수 있는 상태가 된 것을 의미하며, 통상적인 의미로서, 음료, 식품 첨가제 및 음료 첨가제를 모두 포함하는 의도이다.In the present invention, the term food refers to a natural product or processed product containing one or more nutrients, and preferably refers to a state that humans or animals can eat directly through a certain degree of processing, and is usually In the meaning of phosphorus, it is intended to include all beverages, food additives and beverage additives.
본 발명의 식품은 예를 들어, 각종 식품류, 음료, 껌, 차, 등이 있다. 상기 식품, 음료, 식품 첨가제 및 음료 첨가제는 통상의 제조 방법으로 제조될 수 있다.Foods of the present invention include, for example, various foods, beverages, gum, tea, and the like. The food, beverage, food additive and beverage additive may be prepared by a conventional manufacturing method.
본 발명에서 음료란 갈증을 해소하거나 맛을 즐기기 위하여 마시는 것의 총칭을 의미하며 건강기능음료를 포함하는 의도이다. 상기 음료는 지시된 비율로 필수 성분으로서 본 발명의 조성물을 유효성분으로 포함하는 것 외에 다른 성분에는 특별한 제한이 없으며, 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다.In the present invention, a beverage refers to a generic term for drinking to quench thirst or to enjoy the taste, and is intended to include a health functional beverage. The beverage is an essential component in the indicated ratio, and there is no particular limitation on other components other than including the composition of the present invention as an active ingredient, and as an ordinary beverage, various flavoring agents or natural carbohydrates can be contained as an additional component. have.
상기의 천연 탄수화물의 예는 모노사카라이드, 예를 들어 포도당, 과당 등 디사카라이드, 예를 들어 말토스, 수크로스 등 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알코올이다. 상기한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100㎖ 당 일반적으로 약 1 내지 20g, 바람직하게는 5 내지 12g일 수 있다. 그밖에 본 발명의 조성물은 천연 과일 주스, 과일 쥬스 음료, 야채 음료의 제조를 위한 과육을 추가로 함유할 수 있다.Examples of the above natural carbohydrates include monosaccharides, such as disaccharides such as glucose and fructose, such as maltose, sucrose, and the like, and polysaccharides, such as dextrin, cyclodextrin, and the like, and conventional sugars, and These are sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (taumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The ratio of the natural carbohydrate may be generally about 1 to 20 g, preferably 5 to 12 g per 100 ml of the composition of the present invention. May contain additional pulp for.
상기 외에 본 발명의 식품 조성물은 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 이러한 성분을 독립적으로 또는 조합하여 사용할 수 있다. In addition to the above, the food composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and heavy weight agents (cheese, chocolate, etc.), pectic acid and salts thereof, alginic acid, and It may contain salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonates used in carbonated beverages, and the like. These components may be used independently or in combination.
본 발명의 삼색 순대는 세가지 순대(김치순대, 백순대, 야채순대)가 각각 구획으로 구분되어 하나의 순대를 형성함으로써, 순대의 단면이 세가지 색상을 나타냄과 동시에 세가지 맛과 식감을 나타내어 심미적으로 우수할 뿐만 아니라 우수한 식감 및 기호도를 나타내는 것을 특징으로 한다.In the three-color sundae of the present invention, three sundaes (Kimchi sundae, Baek sundae, and vegetable sundae) are divided into sections to form one sundae, so that the cross section of the sundae exhibits three colors and at the same time three tastes and textures. In addition, it is characterized by showing excellent texture and preference.
또한, 본 발명의 순대는 제조 과정에서 각종 유산균을 이용한 처리과정을 거침으로써 돼지고기 섭취에 따른 콜레스테롤 증가 문제 및 소화 불량 문제를 해결하고, 보관 기간을 늘려 장기간 보관이 가능한 것을 특징으로 한다.In addition, the sundae of the present invention solves the problem of increasing cholesterol and indigestion caused by consumption of pork by undergoing a treatment process using various lactic acid bacteria in the manufacturing process, and is characterized in that it can be stored for a long time by extending the storage period.
본 발명의 효과는 상기한 효과로 한정되는 것은 아니며, 본 발명의 상세한 설명 또는 청구범위에 기재된 발명의 구성으로부터 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 한다.The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be deduced from the configuration of the invention described in the detailed description or claims of the present invention.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by examples. However, the following examples are merely illustrative of the present invention, and the present invention is not limited by the following examples.
실시예 1. 삼색 순대의 제조Example 1. Preparation of tricolor sundae
본 발명 삼색 순대는 각각 김치순대, 백순대 및 야채순대와 함께 제공되는 것을 특징으로 하는 바, 삼색 순대를 제조하기 위하여 각각의 순대를 먼저 제조하였다.The three-color sundae of the present invention is characterized in that it is provided with kimchi sundae, baeksundae, and vegetable sundae, respectively, and each sundae was first prepared in order to manufacture the three-color sundae.
실시예 1-1. 김치순대의 제조Example 1-1. Manufacture of Kimchi Sundae
김치순대를 제조하기 위하여, 돼지 기름 1500 중량부에 양파 300 중량부를 투입하고 가열하여 돼지 잡냄새를 제거하였다.In order to prepare kimchi sundae, 300 parts by weight of onion was added to 1500 parts by weight of pork oil and heated to remove the smell of pigs.
이후, 김치 500 중량부를 분쇄 및 탈수하여 수분을 제거하고, 다진 돼지고기 550 중량부, 순대소 양념 360 중량부, 당면 300 중량부, 선지 100 중량부를 투입하여 교반하였다.Thereafter, 500 parts by weight of kimchi was pulverized and dehydrated to remove moisture, and 550 parts by weight of minced pork, 360 parts by weight of sundaeso seasoning, 300 parts by weight of sweet noodles, and 100 parts by weight of sunji were added and stirred.
상기 순대소 양념은, 양파 80 중량부, 대파 80 중량부, 양배추 70 중량부, 당근 50 중량부, 마늘 30 중량부, 생강 20 중량부, 된장 15 중량부, 참기름 8 중량부, 후추 4 중량부 및 소금 3 중량부를 혼합하여 제조하였다.The sundaeso seasoning is 80 parts by weight of onion, 80 parts by weight of green onion, 70 parts by weight of cabbage, 50 parts by weight of carrot, 30 parts by weight of garlic, 20 parts by weight of ginger, 15 parts by weight of soybean paste, 8 parts by weight of sesame oil, 4 parts by weight of pepper And it was prepared by mixing 3 parts by weight of salt.
이때, 상기 순대소 양념 및 김치는 순대의 소화력 및 풍미를 개선시키기 위해 프로바이오틱스 혼합 분말을 처리한 후 숙성하는 과정을 거쳤다.At this time, the sundaeso seasoning and kimchi were aged after treating the mixed powder of probiotics in order to improve the digestibility and flavor of the sundae.
구체적으로, 상기 프로바이오틱스 혼합 분말은 시중에 판매하는 프로바이오틱스 혼합 분말과 별도로 구매한 프로바이오틱스를 혼합하여 총 21종의 프로바이오틱스를 포함하여 제조한 것으로서, 상기 프로바이오틱스 혼합 분말에 첨가되는 프로바이오틱스는 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 파라카제이(Lactobacillus paracasei), 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 류테리(Lactobacillus reuteri), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 브레비스(Lactobacillus brevis); 비피도박테리움 브레비(Bifidobacterium breve), 비피도박테리움 비피덤(Bifidobacterium bifidum), 비피도박테리움 인팬티스(Bifidobacterium infantis), 비피도박테리움 락티스(Bifidobacterium lactis), 비피도박테리움 애니말리스(Bifidobacterium animalis), 비피도박테리움 애니말리스 락티스(Bifidobacterium animalis ssp. Lactis), 비피도박테리움 롱검(Bifidobacterium longum); 류코노스톡 김치(Leuconostoc kimchi), 스트렙토코커스 써모필러스(Streprococcus thermophiles) 및 엔테로코커스 패시움(Enterococcus faecium)으로, 락토바실러스 속 11종, 비피도박테리움 속 7종 및 기타 프로바이오틱스 3종으로 구성하였다.Specifically, the probiotic powder mixture is a mixture of probiotics was purchased separately from the probiotics mixed powder available on the market as manufactured, including the probiotics in a total of 21 species, the probiotics to be added to the probiotics mixture powder is Lactobacillus plan tarum (Lactobacillus plantarum), Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus paracasei, Lactobacillus variobacillus , Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus reuteri, Lactobacillus bulgaricus, Lactobacillus brevis ; Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium ani Bifidobacterium animalis , Bifidobacterium animalis ssp. Lactis , Bifidobacterium longum ; It was composed of Leuconostoc kimchi, Streprococcus thermophiles and Enterococcus faecium , 11 species of Lactobacillus, 7 species of Bifidobacterium and 3 other probiotics. .
이 때, 상기 락토바실러스 람노서스 및 비피도박테리움 애니말리스 락티스는 크리스챤 한센사에서 구입한 Lactobacillus rhamnosus GG(LGG®) 및 Bifidobacterium animalis ssp. Lactis(BB-12®)을 이용하였다.At this time, the Lactobacillus rhamnosus and Bifidobacterium animalis lactis are Lactobacillus rhamnosus GG (LGG ® ) and Bifidobacterium animalis ssp. It was used Lactis (BB-12 ®).
상기 프로바이오틱스는 이로운 효과를 나타내는 미생물을 의미하는 것으로서, 상기 프로바이오틱스 모두 소화 촉진 효과 및 소화관의 건강상태를 유지하는데 도움을 주며, 구체적으로 비피도박테리움 락티스는 면역 반응을 자극하는 데 도움이 되고, 비피도박테리움 애니말리스는 위장관을 보호하고 전반적인 건강을 촉진하는 데 도움이 되며, 락토바실러스 아시도필루스는 전체적인 소화관의 건강상태를 유지하는데 도움이 되고, 비피도박테리움 롱검은 최적의 소화 기능을 유지하고 면역 건강을 개선하도록 돕는 역할을 한다. 또한 비피도박테리움 비피덤은 장내 미생물의 균형을 촉진하며, 락토바실러스 카제이는 장 친화적인 박테리아의 성장을 촉진하고, 엔테로코커스 패시움은 변 상태를 개선하는 효과를 나타낸다.The probiotics refer to microorganisms exhibiting beneficial effects, and both probiotics help to promote digestion and maintain a healthy state of the digestive tract, and specifically, Bifidobacterium lactis helps to stimulate an immune response, Bifidobacterium animalis protects the gastrointestinal tract and helps to promote overall health, Lactobacillus acidophilus helps maintain the health of the digestive tract, and Bifidobacterium longum provides optimal digestive function. It plays a role in helping to maintain and improve immune health. In addition, Bifidobacterium bifidum promotes the balance of intestinal microflora, Lactobacillus casei promotes the growth of intestinal-friendly bacteria, and Enterococcus faecium has an effect of improving the stool condition.
상기 프로바이오틱스 혼합 분말 100 중량부와 펙틴 10 중량부, 프락토올리고당 10 중량부, 알라비노갈락탄 5 중량부, 전분 3 중량부, 탈지유 3 중량부, 글루코오스 5 중량부 및 락토오스 5 중량부를 혼합하여 20 내지 25°C에서 2 내지 4시간 동안 숙성시켜 프로바이오틱스 혼합물을 제조하였다.100 parts by weight of the probiotic mixed powder and 10 parts by weight of pectin, 10 parts by weight of fructooligosaccharide, 5 parts by weight of alabinogalactan, 3 parts by weight of starch, 3 parts by weight of skim milk, 5 parts by weight of glucose and 5 parts by weight of lactose are mixed and 20 A probiotic mixture was prepared by aging for 2 to 4 hours at -25 °C.
상기 순대소 양념, 잘게 썬 김치 및 프로바이오틱스 혼합 분말은 15:15:2의 중량비로 혼합하고, 10 내지 15°C에서 60 내지 70분동안 숙성하는 과정을 거쳤다.The sundaeso seasoning, finely chopped kimchi and probiotics mixed powder were mixed at a weight ratio of 15:15:2, and aged at 10 to 15°C for 60 to 70 minutes.
상기한 과정을 통해 순대소 양념 및 김치에 프로바이오틱스가 충분히 증식하여 이로운 효과를 얻을 수 있다.Through the above process, probiotics can be sufficiently proliferated in sundaeso seasoning and kimchi to obtain beneficial effects.
숙성하는 과정이 완료된 후에, 상기한 대로 분쇄한 김치 500 중량부, 다진 돼지고기 550 중량부, 숙성된 순대소 양념 360 중량부를 교반하고, 이를 주입기를 이용하여 순대 외피에 200g씩 주입하고, 자숙하여 본 발명의 김치 순대를 제조하였다.After the aging process is completed, 500 parts by weight of kimchi crushed as described above, 550 parts by weight of minced pork, and 360 parts by weight of aged Sundaeso seasoning are stirred, and 200 g each is injected into the shell of the sundae using an injector, and then boiled. The kimchi sundae of the present invention was prepared.
실시예 1-2. 백순대의 제조Example 1-2. Manufacturing of Baeksundae
상기 실시예 1-1의 김치 순대와 비슷한 과정을 거치되, 선지 및 김치를 넣지 않고 대신에 우거지를 포함하여 백순대를 제조하였다.A similar process to the kimchi sundae of Example 1-1 was carried out, but Baeksundae was prepared by including woogeoji instead of seonji and kimchi.
이때, 상기 우거지 또한 상기한 프로바이오틱스 혼합 분말을 처리하여 숙성하는 과정을 거쳤으며, 혼합 비율만을 순대소 양념 : 우거지 : 프로바이오틱스 혼합 분말이 15:11:2의 비율이 되도록 하였다.At this time, the woogeoji also went through a process of aging by treating the probiotics mixed powder, and only the mixing ratio was made so that the mixing ratio of the sundaeso seasoning: woogeoji: probiotics mixed powder was 15:11:2.
이러한 혼합비율을 지키지 않는 경우, 목적하는 식감을 담보할 수 없고 우거지가 너무 적으면 식감이 물러지고, 초과하면 질겨지는 효과가 발생할 수 있다.If the mixing ratio is not observed, the desired texture cannot be secured, and too little thickness may cause the texture to soften, and when it is exceeded, an effect of becoming tough may occur.
실시예 1-3. 야채순대의 제조Example 1-3. Manufacture of vegetable sundae
본 발명의 야채순대는 김치순대의 제조 방법에서 김치 대신 우거지를 사용한 점을 제외하고는 동일한 방법을 통해 제조하였다. 즉, 본 발명 야채순대를 김치 순대와 비교하면 김치가 우거지로 대체되었고, 백순대와 비교하면 선지를 포함하고 있는 것이 차이점이다.Vegetable sundae of the present invention was prepared through the same method, except that woogeoji was used instead of kimchi in the method for producing kimchi sundae. That is, when comparing the vegetable sundae of the present invention with kimchi sundae, kimchi was replaced with woogeoji, and compared with baeksundae, the difference is that it includes sunji.
이 때, 우거지의 프로바이오틱스를 이용한 숙성방법은 상기한 실시예 1-2와 동일하다.At this time, the aging method using the probiotics of woogeoji is the same as in Example 1-2 described above.
실시예 2. 세가지 순대를 한데 묶은 삼색 순대의 제조Example 2. Preparation of three-colored sundae in which three sundaes are bundled together
상기 실시예 1-1 내지 1-3에서 제조한 김치 순대, 백순대 및 야채순대를 한데 묶어 본 발명 삼색 순대를 제조하였다.The kimchi sundae, white sundae, and vegetable sundae prepared in Examples 1-1 to 1-3 were tied together to prepare the three-color sundae of the present invention.
구체적으로, 상기 세 종류의 순대를 같은 중량부로 준비한 후, 이를 한데 묶어 커다란 순대 외피에 담아 본 발명의 삼색 순대를 제조하였다.Specifically, after preparing the three kinds of sundae in the same weight part, the three kinds of sundae of the present invention were prepared by tying them together and putting them in a large sundae shell.
비교예 1. 프로바이오틱스 혼합 조성물을 처리하지 않은 삼색 순대의 제조Comparative Example 1. Preparation of tricolor sundae without treatment of the probiotic mixture composition
실시예 2의 삼색 순대와 다른 과정은 동일하게 진행하되, 프로바이오틱스를 처리하는 과정을 생략하여 비교예 1의 삼색 순대를 제조하였다.The three-color sundae of Example 2 and other processes were the same, but the process of treating probiotics was omitted to prepare the three-color sundae of Comparative Example 1.
비교예 2. 우거지 숙성 과정을 생략한 삼색 순대의 제조Comparative Example 2. Preparation of three-colored sundae without the aging process of woogeoji
실시예 2의 삼색 순대와 동일하게 제조하되, 이의 제조 과정에 들어가는 우거지에 프로바이오틱스 처리 과정을 생략하고 삼색 순대를 제조하였다.It was prepared in the same manner as the three-color sundae of Example 2, but the probiotics treatment process was omitted in the woody place that goes into the manufacturing process thereof, and a three-color sundae was prepared.
실험예 1. 삼색 순대의 소화 촉진 효과 확인 실험Experimental Example 1. Experiment to confirm the effect of promoting digestion of tricolor sundae
본 발명의 방법으로 제조된 삼색 순대의 소화 촉진 효과를 확인하기 위하여, 소화감 관능 평가를 실시하였다.In order to confirm the effect of promoting digestion of the tricolor sundae prepared by the method of the present invention, a gastrointestinal sensory evaluation was conducted.
구체적으로, 상기 실험은 20 ~ 40대의 성인 남녀 24명을 대상으로 하여, 실시예 1, 2 및 비교예 1, 2의 순대를 섭취하게 한 후 소화감에 대한 관능 평가를 실시하였다. 이때, 실시예 1은 3종의 순대 각각을 제공하여 실시예 2 및 비교예와 같은 양이 되도록 제공하였다.Specifically, in the experiment, 24 adult males and females in their 20s to 40s were subject to ingestion of the sundae of Examples 1 and 2 and Comparative Examples 1 and 2, followed by sensory evaluation of digestive sensation. At this time, Example 1 was provided so that each of the three kinds of sundae was provided in the same amount as in Example 2 and Comparative Example.
각 그룹별로 6명씩 나이와 성별이 골고루 분배하였고, 식사량을 고려하여 충분히 배부르다고 느낄 만큼 순대를 섭취한 후 2시간 후의 소화감을 평가하고, 각 평균을 하기 표 1에 나타내었다. Each group was distributed evenly by age and sex by 6 people, and the digestive sensation 2 hours after ingesting sundae so that they felt full enough in consideration of the amount of meal were evaluated, and the averages are shown in Table 1 below.
평가는 5점 평점법으로서, 만족도가 높을수록 높은 점수를 주도록 하였으며, 예를 들어, 소화가 전혀 되지 않으면 0점, 소화가 매우 잘되면 5점을 주도록 하였다.The evaluation was a 5-point scoring method, and the higher the satisfaction, the higher the score was given. For example, 0 points were given if digestion was not done at all, and 5 points were given if digestion was very good.
상기 표 1에 나타난 바와 같이, 프로바이오틱스 처리과정을 포함하여 제조된 순대인 실시예 1 및 2는 소화에 도움을 주는 다수의 프로바이오틱스를 포함하고 있기 때문에, 프로바이오틱스 조성물을 포함하지 않는 비교예 1 및 2에 비하여 현저히 우수한 소화감을 나타내었다.특히, 각각의 순대를 따로 섭취하는 실시예 1보다 세가지 순대를 한 번에 섭취할 수 있는 실시예 2의 경우에 소화감이 소폭 상승하는 효과를 보여 예상치 못한 효과를 나타내었는 바, 이는 김치에 함유된 다량의 유산균과 다른 순대에 처리된 프로바이오틱스 간에 예상치 못한 시너지 효과가 발생하였기 때문인 것으로 보인다.As shown in Table 1 above, since Examples 1 and 2, which were prepared including the probiotic treatment process, contain a number of probiotics that aid in digestion, Comparative Examples 1 and 2 not including the probiotic composition In particular, in the case of Example 2, in which three types of sundae were consumed at once, compared to Example 1 in which each sundae was consumed separately, the digestive sensation was slightly increased, resulting in an unexpected effect. As shown, this appears to be due to an unexpected synergy effect between a large amount of lactic acid bacteria contained in kimchi and probiotics treated in other sundaes.
실험예 2. 종합 선호도 평가 실험Experimental Example 2. Comprehensive Preference Evaluation Experiment
본 발명의 방법으로 제조된 순대의 종합 선호도를 평가하기 위하여 실시예 1, 2 및 비교예 1, 2의 순대를 대상으로 종합 선호도에 대한 비교 관능평가를 실시하였다.In order to evaluate the overall preference of the sundae prepared by the method of the present invention, a comparative sensory evaluation of the overall preference was performed for the sundae of Examples 1 and 2 and Comparative Examples 1 and 2.
상기 순대에 대한 관능검사는 20 ~ 50대의 성인남녀 24명을 선정하여 실시하였다.The sensory test for the sundae was conducted by selecting 24 adult men and women in their 20s to 50s.
구체적으로, 각 그룹별로 6명씩 나이와 성별이 골고루 분배하였고, 별도의 음료를 제공하지 않고 오직 본 발명의 순대만을 제공하여 식감(아삭함), 식감(쫄깃함), 냄새, 맛 및 전체적인 선호도에 대해서 평가하였다. Specifically, 6 people in each group were evenly distributed by age and sex, and only the sundae of the present invention was provided without providing a separate drink to evaluate texture (crunchy), texture (chewy), smell, taste, and overall preference. I did.
평점은 10점 평점법을 사용하였으며, 선호도가 높을수록 높은 점수를 주도록 하였다. 순대 한조각을 섭취한 후 각 항목에 대해 평가한 후, 물로 입을 헹구고 5분 뒤 재 섭취하는 과정을 통해 각 항목별로 3회 반복 평가하여 평균값을 구하였다. 그 결과는 하기 표 2에 나타내었다. 단, 이 때 실시예 1은 3가지 맛을 모두 섭취한 때를 1회로 판단하였으며, 실시예 2 및 비교예 1, 2는 이에 상응하는 양을 섭취한 때를 1회로 판단하였다.A 10-point scoring method was used for the rating, and the higher the preference, the higher the score was given. After ingesting a piece of sundae, each item was evaluated, rinsed with water, and re-ingested 5 minutes later. The average value was obtained by repeating evaluation three times for each item. The results are shown in Table 2 below. However, at this time, in Example 1, when all three flavors were consumed, it was determined as one time, and in Example 2 and Comparative Examples 1 and 2, the time when ingesting the corresponding amount was determined as one time.
상기 표 2에 나타난 결과와 같이, 전반적으로 프로바이오틱스를 포함하여 숙성과정을 거친 실시예 1 및 2에서 쫄깃함과 냄새, 맛에 대한 선호도가 증가하였으며, 이를 한데 묶은 실시예 2가 실시예 1보다 모든 항목에서 우수한 선호도를 보인 것을 확인하였다.또한, 비교예 1 및 2는 우거지에 대한 숙성과정을 생략함으로써 아삭함에 대한 식감의 선호도는 증가하였으나, 전체적으로 맛과 냄새에 있어서 숙성과정을 거친 실시예 1 및 2의 순대보다 확연히 떨어지는 선호도를 보였으며, 쫄깃함에 대한 선호도 역시 떨어지는 것을 확인하였다.As shown in Table 2 above, preference for chewyness, smell, and taste increased in Examples 1 and 2, which were subjected to the aging process, including probiotics, in general, and Example 2, which bundled them together, all items than Example 1. In addition, in Comparative Examples 1 and 2, the preference of the texture for crunchiness was increased by omitting the aging process for woogeji, but Examples 1 and 2, which were subjected to the aging process in terms of taste and smell as a whole. It was confirmed that the preference was significantly lower than that of Sundae, and the preference for chewyness was also lower.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 예를 들어, 단일형으로 설명되어 있는 각 구성 요소는 분산되어 실시될 수도 있으며, 마찬가지로 분산된 것으로 설명되어 있는 구성 요소들도 결합된 형태로 실시될 수 있다.The above description of the present invention is for illustrative purposes only, and those of ordinary skill in the art to which the present invention pertains will be able to understand that other specific forms can be easily modified without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and are not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as being distributed may also be implemented in a combined form.
본 발명의 범위는 후술하는 청구범위에 의하여 나타내어지며, 청구범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention is indicated by the claims to be described later, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention.
Claims (5)
우거지, 다진 돼지고기, 순대소 양념 및 당면을 포함하여 제조되는 백순대; 및
우거지, 다진 돼지고기, 순대소 양념, 당면 및 선지를 포함하여 제조되는 야채순대;로 구성되는 것을 특징으로 하는, 삼색(3色) 순대로서,
상기 김치, 우거지 및 순대소 양념은 프로바이오틱스 혼합물을 이용해 숙성과정을 거친 것이며, 상기 프로바이오틱스 혼합물은 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 파라카제이(Lactobacillus paracasei), 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 류테리(Lactobacillus reuteri), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 브레비스(Lactobacillus brevis); 비피도박테리움 브레비(Bifidobacterium breve), 비피도박테리움 비피덤(Bifidobacterium bifidum), 비피도박테리움 인팬티스(Bifidobacterium infantis), 비피도박테리움 락티스(Bifidobacterium lactis), 비피도박테리움 애니말리스(Bifidobacterium animalis), 비피도박테리움 애니말리스 락티스(Bifidobacterium animalis ssp. Lactis), 비피도박테리움 롱검(Bifidobacterium longum); 류코노스톡 김치(Leuconostoc kimchi), 스트렙토코커스 써모필러스(Streprococcus thermophiles) 및 엔테로코커스 패시움(Enterococcus faecium)에서 하나 이상 선택된 프로바이오틱스를 포함하는 것을 특징으로 하고,
상기 프로바이오틱스 혼합물은 상기 프로바이오틱스 100 중량부와 펙틴 10 중량부, 프락토올리고당 10 중량부, 알라비노갈락탄 5 중량부, 전분 3 중량부, 탈지유 3 중량부, 글루코오스 5 중량부 및 락토오스 5 중량부를 혼합하여 20 내지 25°C에서 2 내지 4시간 동안 숙성시켜 제조한 것인, 삼색 순대.Kimchi Sundae, which is prepared including minced kimchi, minced pork, sundaeso seasoning, vermicelli and seonji;
Baeksundae, which is manufactured including woogeoji, minced pork, sundaeso seasoning and vermicelli; And
As a three-color sundae, characterized in that consisting of; vegetable sundae, which is manufactured including woogeoji, minced pork, sundaeso seasoning, vermicelli and seonji,
The kimchi, woogeoji, and sundae-so seasonings are aged using a probiotic mixture, and the probiotics mixture is Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus casei Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus helveticus Bacillus reuteri (Lactobacillus reuteri), Lactobacillus bulgaricus ( Lactobacillus bulgaricus), Lactobacillus brevis ( Lactobacillus brevis) ; Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis , Bifidobacterium ani Bifidobacterium animalis , Bifidobacterium animalis ssp. Lactis , Bifidobacterium longum ; Leukonostoc kimchi (Leuconostoc kimchi), Streprococcus thermophiles ( Streprococcus thermophiles) and Enterococcus faecium (Enterococcus faecium) characterized in that it comprises one or more selected probiotics,
The probiotic mixture is 100 parts by weight of the probiotics, 10 parts by weight of pectin, 10 parts by weight of fructooligosaccharide, 5 parts by weight of arabinogalactan, 3 parts by weight of starch, 3 parts by weight of skim milk, 5 parts by weight of glucose, and 5 parts by weight of lactose It is prepared by aging for 2 to 4 hours at 20 to 25 °C, tricolor sundae.
상기 순대소 양념은 양파 80 중량부, 대파 80 중량부, 양배추 70 중량부, 당근 50 중량부, 마늘 30 중량부, 생강 20 중량부, 된장 15 중량부, 참기름 8 중량부, 후추 4 중량부 및 소금 3 중량부를 혼합하여 제조한 것인, 삼색 순대.The method of claim 1,
The sundaeso seasoning is onion 80 parts by weight, leek 80 parts by weight, cabbage 70 parts by weight, carrot 50 parts by weight, garlic 30 parts by weight, ginger 20 parts by weight, soybean paste 15 parts by weight, sesame oil 8 parts by weight, pepper 4 parts by weight and It is prepared by mixing 3 parts by weight of salt, three-colored sundae.
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