KR102307123B1 - A method for making low salted bacon - Google Patents
A method for making low salted bacon Download PDFInfo
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- KR102307123B1 KR102307123B1 KR1020190115351A KR20190115351A KR102307123B1 KR 102307123 B1 KR102307123 B1 KR 102307123B1 KR 1020190115351 A KR1020190115351 A KR 1020190115351A KR 20190115351 A KR20190115351 A KR 20190115351A KR 102307123 B1 KR102307123 B1 KR 102307123B1
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000015241 bacon Nutrition 0.000 title claims description 41
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- 238000009938 salting Methods 0.000 claims abstract description 41
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1638—Undefined mineral extract
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Abstract
본원발명은 원료육에 건심염지처리 이전에 저염의 희석 해양심층수를 먼저 원료육 표면에 작용시킴으로써, 삼투압작용에 의해서 원료육내부의 수분은 외부로 이탈되게 되고 염분 및 미네랄은 원료육 내부로 침투되게 되므로, 이후에 진행되는 건식염지시에 원료육내부의 수분이 빠져나간 빈공간에 염분이나 향신료가 신속하게 채우게 되므로, 건식염지시간을 단축시키는 것이다. According to the present invention, low-salt, diluted deep sea water is first applied to the raw meat surface prior to dry heart salting treatment, so that moisture inside the raw meat is released by osmotic pressure, and salt and minerals are penetrated into the raw meat, so that after The dry salting time is shortened because salt or spices quickly fill the empty space where the moisture inside the raw meat has escaped during the dry salting process.
Description
본 발명은 저염베이컨 제조방법에 관한 것으로서 보다 상세하게는 저염수를 이용하되, 바람직하게는 해양심층수를 이용하여 염도는 낮추고, 베이컨의 숙성 염지시간을 단축시켜 생산성을 향상시킨 저염베이컨 제조방법에 관한 것이다.The present invention relates to a method for producing low-salt bacon, and more particularly, to a method for producing low-salt bacon that uses low-salt water, preferably using deep sea water, to lower the salinity and shorten the aging salting time of bacon to improve productivity will be.
베이컨은 돼지 원료육의 옆구리살을 이르는 말로서, 육가공의 형태로 유통되기 위해서 일반적으로 장기간의 보존을 위해 소금절임을 이용하고, 훈연하는 방법으로 제조된다. 현대인들에게는 베이컨이 많은 음식의 재료로 이용되고 있으며, 활용도도 다양하게 증가하고 있다. 베이컨의 일반적이 제조방법은 습식염지 또는 건식염지를 통해서 원료육 내에 염분을 침투시키는 것이 일반적이다. 그러나 이러한 전통적인 제조방법에 의해서 제조되는 베이컨은 장기 보존을 위해 높은 염도를 유지해야 하고, 발색제 및 아질산 나트륨등 화학첨가물을 포함하여 성인 및 청소년들까지 영양의 불균형을 초래하고 있어서, 저염 베이컨에 대한 수요가 증가하고 있으나, 단순히 저염으로 베이컨을 제조할 경우, 고른 염분의 침투가 어려워 쉽게 부패되는 단점이 있다.Bacon refers to the flank meat of raw pork, and in order to be distributed in the form of processed meat, it is generally prepared by using salting and smoking for long-term preservation. For modern people, bacon is used as an ingredient in many foods, and its utilization is increasing in various ways. The general method for producing bacon is to infiltrate salt into the raw meat through wet or dry salting. However, bacon manufactured by this traditional manufacturing method has to maintain high salinity for long-term storage, and contains chemical additives such as colorants and sodium nitrite, which causes an imbalance in nutrition even among adults and adolescents, so there is a demand for low-salt bacon. However, in the case of simply producing bacon with low salt, it is difficult to penetrate even salt and has the disadvantage of being easily spoiled.
따라서 베이컨은 장기간 보존을 위해서 고염분으로 침지되고 훈연되고 유통되는 것이 일반적이며, 또한 염지를 위한 시간이 2주이상의 상당한 시간을 요하여 생산성이 낮은 문제점이 있었다. 살균효과와 발색효과를 위해서 아질산나트륨을 추가로 침투시키고 있으나, 이로 인해서 건강의 유해한 문제가 있고 또한 염도가 증가하는 문제가 추가적으로 발생하게 된다. Therefore, bacon is generally immersed in high salt for long-term preservation, smoked, and distributed, and also requires a considerable time of 2 weeks or more for salting, so there is a problem with low productivity. Sodium nitrite is additionally permeated for sterilization and color development, but this causes a problem harmful to health and an increase in salinity.
본원발명의 목적은 원료육에 염분이 고르게 흡수되도록 하여 전체적인 염분의 양을 현저하게 줄여 건강에 좋은 저염 베이컨을 제조하는 방법을 제공하는데 있다.An object of the present invention is to provide a method for producing healthy low-salt bacon by significantly reducing the overall amount of salt by allowing the salt to be evenly absorbed in the raw meat.
본원발명의 목적은 보틀리누스균을 살균하기 위해서 별도의 아질산나트륨을 추가할 필요가 없으므로 화학첨가물을 사용하지 않고 천연 미네랄이 풍부한 저염베이컨을 제공하는데 있다.An object of the present invention is to provide low-salt bacon rich in natural minerals without the use of chemical additives because there is no need to add separate sodium nitrite in order to sterilize botulinum.
상기와 같은 과제를 해결하기 위하여, 본 발명은 다음의 단계들을 포함하는 저염의 해양심층수를 이용한 저염 베이컨 제조방법을 제공한다:In order to solve the above problems, the present invention provides a low-salt bacon manufacturing method using low-salt deep sea water comprising the following steps:
본원 발명은, The present invention is
희석 해양심층수에 원료육 습식침지 단계(S100);Wet immersion of raw meat in diluted deep sea water (S100);
상기 희석 해양심층수에 침지를 완료한 원료육의 표면에 염지제를 도포하는 건식염지 단계(S200);A dry salting step (S200) of applying a salting agent to the surface of the raw meat that has been immersed in the diluted deep sea water;
상기 건식염지를 완료한 원료육 냉장건조 단계(S300);The refrigeration drying step of the raw meat having completed the dry salting (S300);
상기 냉장건조가 완료된 원료육 훈연 단계(S400);를 포함하는Containing;
저염베이컨 제조방법이다. Low-sodium bacon manufacturing method.
바람직하게 상기 건식염지처리 이전에 원료육 표면에 희석 해양심층수를 분사하는 전처리 단계(S000)를 포함한다. Preferably, a pretreatment step (S000) of spraying diluted deep sea water on the surface of the raw meat before the dry salting treatment is included.
상기 희석 해양심층수는 생수 1kg에 대해서 해양심층수 400g의 중량비로 희석된다. The diluted deep sea water is diluted in a weight ratio of 400 g of deep sea water to 1 kg of bottled water.
바람직하게 상기 희석 해양심층수에 침지하는 단계(S100)는 1일간 정도이고, 상기 건식염지하는 단계(S200)는 3일간 정도이다. Preferably, the step (S100) of immersing in the diluted deep sea water is about 1 day, and the step of dry salting (S200) is about 3 days.
상기 염지제는 원료육 100중량부에 소금 1~3중량부, 설탕 1~2중량부, 후추 0.2 ~ 0.5 중량부, 계피 0.2 ~ 0.5 중량부, 핑크솔트 0.2 ~ 0.5중량부, 로즈마리 분말 0.2 ~ 0.5 중량부, 바질 0.2 ~ 0.5 중량부, 오레가노 0.2 ~ 0.5 중량부, 파슬리 0.2 ~ 0.5 중량부, 다진양파 0.2 ~ 0.5 중량부, 마늘 0.2 ~ 0.5 중량부, 생강 0.2 ~ 0.5 중량부 등을 혼합하여 제조한다. 건식염지를 위한 염지제의 염도는 1.0~1.5%이며, 상기 단계를 통해서 제조된 최종적인 저염베이컨의 염도는 1.0~1.5%인 것을 특징으로 하는 저염베이컨 제조방법을 제공한다.The salting agent is 1-3 parts by weight of salt, 1-2 parts by weight of sugar, 0.2-0.5 parts by weight of pepper, 0.2-0.5 parts by weight of cinnamon, 0.2-0.5 parts by weight of pink salt, 0.2-0.5 parts by weight of rosemary powder in 100 parts by weight of raw meat. Manufactured by mixing parts by weight, basil 0.2 to 0.5 parts by weight, oregano 0.2 to 0.5 parts by weight, parsley 0.2 to 0.5 parts by weight, minced onion 0.2 to 0.5 parts by weight, garlic 0.2 to 0.5 parts by weight, ginger 0.2 to 0.5 parts by weight, etc. do. The salinity of the salting agent for dry salting is 1.0-1.5%, and the salinity of the final low-salt bacon prepared through the above steps is 1.0-1.5%.
본원발명은 원료육에 해양심층수 분사하는 전처리 단계를 통해서 원료육 침지단계의 삼투압작용효과를 촉진시킬 수 있다. The present invention can promote the osmotic effect of the raw meat immersion step through the pre-treatment step of spraying deep sea water to the raw meat.
본원발명은 해양심층수에 원료육을 침지함으로써, 삼투압작용에 의해서 원료육내부의 수분은 외부로 이탈되게 되고 염분 및 미네랄은 원료육 내부로 침투되게 되므로, 이후에 진행되는 건식염지시에 원료육내부의 수분이 빠져나간 빈 공간에 염분이나 향신료가 신속하게 채우게 되므로, 건식염지시간을 단축할 수 있다. According to the present invention, by immersing the raw meat in deep sea water, the moisture inside the raw meat is released to the outside by the osmotic action, and salt and minerals are penetrated into the inside of the raw meat. Since salt or spices quickly fill the empty space left out, the drying time can be shortened.
본원발명은 해양심층수에 원료육을 침지하기 때문에 건식염지시에 염분의 양을 현저하게 줄일 수 있다. In the present invention, since raw meat is immersed in deep sea water, it is possible to significantly reduce the amount of salt during dry salting.
본원발명은 해양심층수에 자연적으로 포함되어 있는 소량의 아질산나트륨을 활용하기 때문에 보틀리누스균을 살균하기 위해서 별도의 아질산나트륨을 추가할 필요가 없다. Since the present invention utilizes a small amount of sodium nitrite naturally contained in deep sea water, there is no need to add additional sodium nitrite to sterilize botulinum.
도 1은 해양심층수를 이용한 저염베이컨 제조방법의 순서도이다.
도 2는 저염베이컨 제조방법의 예시도이다. 1 is a flowchart of a low-salt bacon manufacturing method using deep sea water.
2 is an exemplary view of a low-salt bacon manufacturing method.
이하, 바람직한 실시예를 통하여 본 발명을 상세히 설명하고자 한다. 그러나, 본 실시예들은 본 발명을 보다 잘 이해할 수 있도록 설명하는 것으로 이해되어야 하며, 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정 해석되어서는 아니되고, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 하며, 본 발명을 이에 한정하는 것으로 이해되어서는 안될 것이다. Hereinafter, the present invention will be described in detail through preferred embodiments. However, it should be understood that the present embodiments are explained in order to better understand the present invention, and the terms or words used are not to be construed as being limited to conventional or dictionary meanings, and the inventors have to develop their own inventions in the best possible way. Based on the principle that the concept of a term can be appropriately defined to describe the method, it should be interpreted as meaning and concept consistent with the technical idea of the present invention, and should not be construed as limiting the present invention.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be specifically described.
도1을 참고해보면, 본 발명에 따른 저염베이컨 제조방법은 전처리 분사 단계(S000), 침지 단계 (S100),건식염지 단계(S200),냉장건조 단계(S300) 및 훈연 단계(S400)를 포함한다.Referring to Figure 1, the low-salt bacon manufacturing method according to the present invention includes a pretreatment spraying step (S000), an immersion step (S100), a dry salting step (S200), a refrigeration drying step (S300) and a smoking step (S400). .
1. 전처리 분사단계(S000)1. Pretreatment spraying step (S000)
베이컨 제조를 위한 원료육이 냉동육인 경우에는 당연히 해동하는 단계를 거치게 되고, 해동이 완료된 원료육의 표면에는 희석 심층해양수 스프레이를 분사한다. 저염의 심층해양수를 분사를 수행하게 되는 것은 원료육의 표면에 일어나는 삼투압작용을 촉진시키기 위한 것이다. 삼투압 작용은 저농도에서 고농도로 수분이 이동하여 농도의 평형을 이루는 현상이다. 마치 사우나에 들어가기 전에 샤워를 하고 들어가면 더 땀이 잘 배출되는 것과 같은 원리이다. If the raw meat for bacon production is frozen meat, of course it goes through a thawing step, and a spray of diluted deep sea water is sprayed on the surface of the raw meat that has been thawed. The spraying of low-salt deep sea water is to promote the osmotic action that occurs on the surface of the raw meat. Osmotic pressure is a phenomenon in which water moves from a low concentration to a high concentration to achieve a concentration equilibrium. It is the same principle as taking a shower before entering the sauna and sweating more easily when entering the sauna.
2. 해양심층수 침지 단계(S100)2. Deep sea water immersion step (S100)
다음은 침지 단계에 관한 것으로서, 원료육은 희석 심층해양수 분사를 하는 전처리 단계를 거치거나 이를 생략하고 바로 침지 단계로 들어갈 수 있다. 이 침지단계는 원료육을 심층해양수에 1일 정도 담가두는 단계로서, 삼투압작용에 의해서 원료육내부의 수분은 외부로 이동하고, 원료육 내부의 빈공간을 통해서 염분 및 미네랄이 원료육 내부로 침투되게 된다. 김장배추를 소금물에 절이게 되면 배추의 수분이 배출되고 대신 염분이 침투되는 것과 같다. The following relates to the immersion step, and the raw meat may go through a pre-treatment step of spraying diluted deep sea water or skip it and go directly to the immersion step. This immersion step is a step in which the raw meat is immersed in deep sea water for about one day. The moisture inside the raw meat moves to the outside by osmotic pressure, and salt and minerals penetrate into the raw meat through the empty space inside the raw meat. When kimjang cabbage is pickled in salt water, the moisture of the cabbage is drained and salt is infiltrated instead.
3. 건식염지 단계(S200)3. Dry salting step (S200)
상기 희석 해양심층수 침지단계가 완료된 후에 원료육의 표면에 염지제를 도포하여 랩으로 포장하여 3일 동안 건식염지단계를 수행하게 된다. 상기 염지제는 원료육 100중량부에 소금 1~3중량부, 설탕 1~2중량부, 후추 0.2 ~ 0.5 중량부, 계피 0.2 ~ 0.5 중량부, 핑크솔트 0.2 ~ 0.5중량부, 로즈마리 분말 0.2 ~ 0.5 중량부, 바질 0.2 ~ 0.5 중량부, 오레가노 0.2 ~ 0.5 중량부, 파슬리 0.2 ~ 0.5 중량부, 다진양파 0.2 ~ 0.5 중량부, 마늘 0.2 ~ 0.5 중량부, 생강 0.2 ~ 0.5 중량부 등을 혼합하여 제조하는 것을 특징으로 한다. 이때 제조된 염지제의 농도는 1.0~1.5%이 바람직하다.After the dilution deep sea water immersion step is completed, a salting agent is applied to the surface of the raw meat, packaged in a wrap, and dry salting step is performed for 3 days. The salting agent is 1-3 parts by weight of salt, 1-2 parts by weight of sugar, 0.2-0.5 parts by weight of pepper, 0.2-0.5 parts by weight of cinnamon, 0.2-0.5 parts by weight of pink salt, 0.2-0.5 parts by weight of rosemary powder in 100 parts by weight of raw meat. Manufactured by mixing parts by weight, basil 0.2 to 0.5 parts by weight, oregano 0.2 to 0.5 parts by weight, parsley 0.2 to 0.5 parts by weight, minced onion 0.2 to 0.5 parts by weight, garlic 0.2 to 0.5 parts by weight, ginger 0.2 to 0.5 parts by weight, etc. characterized in that In this case, the concentration of the prepared salting agent is preferably 1.0 to 1.5%.
즉, 본원 발명은 건식염지 전에 침지단계를 하기 때문에 적은 염도로도 원료육 내부에 골고루 염분이 흡수되도록 하기 때문에 적은 염도로도 보존기간이 현저하게 우수하다. That is, in the present invention, since the immersion step is performed before dry salting, the salt is evenly absorbed into the raw meat even with a small salinity.
본원발명에서 상기 건식염지단계는 통상적인 건식염지단계에 비하여 1/2정도로 염분을 훨씬 적게 사용하게 되고, 염분이 원료육내부로 골고루 흡수되게 된다. 즉, 상기 침지단계를 통해서 원료육내부에서 수분이 빠져나간 후에 빈공간이 많이 형성되게 되므로 건식염지를 수행할 때 염지제가 원료육 내부의 공간으로 신속하게 침투하게 된다. 이로써 건식염지단계에서 적은 염분을 사용하는 것이 가능하고 또한 일반적으로 7일 이상 소요되는 건식염지 단계를 3일 안에 건식염지를 완료하는 것이 가능하게 된다. In the present invention, the dry salting step uses much less salt by about 1/2 compared to the conventional dry salting step, and the salt is evenly absorbed into the raw meat. That is, since a lot of empty spaces are formed after moisture escapes from the inside of the raw meat through the immersion step, the salting agent quickly penetrates into the space inside the raw meat when dry salting is performed. This makes it possible to use less salt in the dry salting step and to complete the dry salting step in 3 days, which normally takes more than 7 days.
4. 냉장건조 단계(S300)4. Cold drying step (S300)
상기 저염 건식염지단계를 완료한 상태에서 원료육의 수분을 마른 수건등으로 제거한다. 수분이 제거된 원료육을 갈고기에 걸거나 면실로서 성형을 시키거나 셀로판지로 모양을 만든다. 약 5℃ 정도의 냉장실에서 1일 동안 원료육을 보관하며 표면 건조를 시킨다. In the state in which the low-salt dry salting step is completed, the moisture of the raw meat is removed with a dry towel. The raw meat from which moisture has been removed is hung on the ground meat, or it is molded into cotton thread, or made with cellophane. Store the raw meat in a refrigerator at about 5°C for 1 day and dry the surface.
5. 훈연단계(S400) 5. Smoke step (S400)
훈연은 온훈법 또는 열훈법으로 가능하다. 온훈법은 30~50℃에서 6~24시간 훈연하는 방법이고, 열훈법은 50~80℃에서 5시간 훈연하는 방법이다. 가열 베이컨을 제조하는 경우는 2차 가열처리는 하는 방법이 가해질 수 있다. 비가열 베이컨의 경우는 살균후 포장처리 한다.Smoking can be done by either the warm smoking method or the hot smoking method. The warm smoke method is a method of smoking at 30-50°C for 6 to 24 hours, and the hot smoke method is a method of smoking at 50-80°C for 5 hours. In the case of manufacturing heated bacon, a method of performing secondary heat treatment may be added. In the case of unheated bacon, it is sterilized and then packaged.
상기 희석 해양심층수는 1.0~1.5%정도의 염도를 맞추기 위해서 생수 1kg에 대하여 400g의 해양심층수를 섞어서 만든다. 희석된 해양심층수는 일반적으로 베이컨 제조에 활용되지 않는 저염수이다. 해양심층수는 그 자체로 다양한 미네랄이 포함되어 있기 때문에 베이컨에 충분한 영양분을 침투시킬 수 있다. 특히나 해양심층수에 포함되어 있는 아질산나트륨으로 인해서 별도의 인공적인 아질산나트륨을 추가할 필요가 없이도 보틀리누스균을 살균할 수 있는 효과를 가지게 된다. The diluted deep sea water is prepared by mixing 400 g of deep sea water with respect to 1 kg of bottled water in order to adjust the salinity of about 1.0 to 1.5%. Diluted deep-sea water is low-salt water that is not normally used for bacon production. Since deep sea water itself contains various minerals, sufficient nutrients can penetrate bacon. In particular, due to the sodium nitrite contained in the deep sea water, it has the effect of sterilizing botulinum bacteria without the need to add additional artificial sodium nitrite.
따라서 해양심층수를 이용한 저염베이컨은 염도가 낮아 유익할 뿐만 아니라, 원료육이 가지는 단백질, 그리고 해양심층수의 풍부한 미네랄을 자연스럽게 포함하게 되는 이점이 있다. Therefore, low-salt bacon using deep sea water is not only beneficial due to its low salinity, but also has the advantage of naturally containing the protein of raw meat and abundant minerals in deep sea water.
이하, 구체적인 실시예 및 실험예를 통해 본 발명을 더욱 상세히 설명한다. Hereinafter, the present invention will be described in more detail through specific examples and experimental examples.
[실시예1][Example 1]
원료육 1kg을 온도 4~5℃가 될 때까지 해동한다. 해동된 원료육을 생수 1kg에 대하여 심층해양수 400g정도를 섞어서 희석한다. 해양심층수는 염도가 대체로 3~4%에 이르게 되는데 희석한 해양심층수는 염도가 대략 1.0~1.5%로 저하된다. 상기와 같이 희석된 심층해양수를 원료육에 분사하여 침지단계의 전단계를 준비한다. 이때 간이 스프레이기를 통해서 분사할 수도 있으나, 대규모의 원료육이 준비되어 있다면, 분사시설이 갖춰진 시스템에서 시행하는 것이 바람직하다. Thaw 1 kg of raw meat until the temperature reaches 4~5℃. Dilute the thawed raw meat by mixing 400 g of deep sea water with 1 kg of mineral water. The salinity of deep sea water generally reaches 3~4%, and the salinity of the diluted deep sea water decreases to approximately 1.0~1.5%. The deep seawater diluted as described above is sprayed onto the raw meat to prepare the previous step of the immersion step. At this time, it can be sprayed through a simple sprayer, but if a large-scale raw meat is prepared, it is preferable to perform it in a system equipped with a spraying facility.
분사된 원료육을 3L의 통에 담고, 약 1.4L 정도의 상기 심층해양수를 부어 1일 정도 침지시킨다. 원료육이 온전히 잠길 수 있도록 물의 양을 조절할 수 있다. 이를 통해서 원료육의 핏물 등 불순물이 제거되고, 심층해양수의 나트륨과 미네랄 성분들이 침투된다. 이후 건식 염지단계를 위해서 염지제를 제조한다. The sprayed raw meat is put in a 3L barrel, and about 1.4L of the deep sea water is poured and immersed for about 1 day. The amount of water can be adjusted so that the raw meat is completely submerged. Through this, impurities such as blood of raw meat are removed, and sodium and mineral components of deep sea water are penetrated. Thereafter, a dyeing agent is prepared for the dry dyeing step.
이때 원료육 100중량부에 소금 1~3중량부, 설탕 1~2중량부, 후추 0.2 ~ 0.5 중량부, 계피 0.2 ~ 0.5 중량부, 핑크솔트 0.2 ~ 0.5중량부, 로즈마리 분말 0.2 ~ 0.5 중량부, 바질 0.2 ~ 0.5 중량부, 오레가노 0.2 ~ 0.5 중량부, 파슬리 0.2 ~ 0.5 중량부, 다진양파 0.2 ~ 0.5 중량부, 마늘 0.2 ~ 0.5 중량부, 생강 0.2 ~ 0.5 중량부등을 혼합하여 천연 염지제를 제조한다. 침지 처리된 원료육 100중량부에 염지제 10중량부를 골고루 도포하여 랩으로 포장하여 4~10℃에서 3일 정도 냉장실에서 보관한다. At this time, 1-3 parts by weight of salt, 1-2 parts by weight of sugar, 0.2-0.5 parts by weight of pepper, 0.2-0.5 parts by weight of cinnamon, 0.2-0.5 parts by weight of pink salt, 0.2-0.5 parts by weight of rosemary powder, A natural salting agent is prepared by mixing 0.2 to 0.5 parts by weight of basil, 0.2 to 0.5 parts by weight of oregano, 0.2 to 0.5 parts by weight of parsley, 0.2 to 0.5 parts by weight of minced onion, 0.2 to 0.5 parts by weight of garlic, and 0.2 to 0.5 parts by weight of ginger. do. 10 parts by weight of a salting agent is evenly applied to 100 parts by weight of the immersion-treated raw meat, packaged in a wrap, and stored in a refrigerator at 4 to 10° C. for 3 days.
염지가 완료된 원료육을 마른 수건으로 닦아 건조시킨 후, 5℃ 온도의 냉장실에서 1일 정도 보관하며 건조시킨다. 온훈법 훈연으로 30℃에서 24시간 훈연하며 살균후 포장한다.Dry the raw meat that has been salted with a dry towel, and then store it in a refrigerator at 5°C for about 1 day and dry it. It is smoked at 30℃ for 24 hours by hot smoking method, and is packaged after sterilization.
[실시예2][Example 2]
상기 실시예 1에서 염지숙성기간을 7일로 하는 것을 제외하고는 동일한 조건으로 베이컨을 제조하였다.Bacon was prepared under the same conditions as in Example 1, except that the salt aging period was 7 days.
[실시예3][Example 3]
상기 실시예 1에서 염지숙성기간을 14일로 하는 것을 제외하고는 동일한 조건으로 베이컨을 제조하였다.Bacon was prepared under the same conditions as in Example 1, except that the salt aging period was 14 days.
[비교예1][Comparative Example 1]
상기 실시예 1에서 침지단계에서 희석 심층해양수 대신 일반 농도 1.0~1.5%정도의 소금용액을 사용하는 것을 제외하고는 동일한 조건으로 베이컨을 제조하였다.Bacon was prepared under the same conditions as in Example 1, except that a salt solution having a normal concentration of about 1.0 to 1.5% was used instead of the diluted deep sea water in the immersion step.
[비교예2][Comparative Example 2]
상기 실시예 1에서 염지숙성과정에서 염지액을 2배로 증가하여 도포하는 것을 제외하고는 동일한 조건으로 베이컨을 제조하였다.Bacon was prepared under the same conditions as in Example 1, except that the amount of the salting solution was doubled and applied during the salting and aging process.
[비교예3][Comparative Example 3]
시중에 판매하는 베이컨을 구입하여 비교예 3에 따른 베이컨으로 사용하였는데, 비교예 3에 따른 베이컨은 비가열식을 사용하였다.Commercially available bacon was purchased and used as bacon according to Comparative Example 3, and the bacon according to Comparative Example 3 was non-heated.
<실험예1> 염도측정<Experimental Example 1> Salinity measurement
베이컨의 저염도를 측정하기 위하여 카스 염도측정기 saltfree 2500 기기로 염도측정을 실시하였다. 일반적으로 시중에 판매하는 베이컨의 염도는 2.5~3.5% 정도이다.To measure the low salinity of bacon, salinity was measured with a Cass salinity meter saltfree 2500. Generally, the salinity of commercially available bacon is about 2.5 to 3.5%.
<실험예 2> 관능검사<Experimental Example 2> Sensory test
상기 실시예 1 내지 실시예 3 비교예 1 및 비교예 3 부터 수득되는 베이컨을 성인 남녀 30인을 대상으로 시식한후 각 평가 항목을 5점 척도법에 따라 평가하게 한 후 그 결과를 다음 표 2에 나타내었다. Examples 1 to 3 After tasting the bacon obtained from Comparative Examples 1 and 3 for 30 adult men and women, each evaluation item was evaluated according to the 5-point scale method, and the results are shown in Table 2 below. indicated.
상기 표 1 내지 2에서 나타난 것과 같이, 본 발명인 저염베이컨 제조방법으로 제조된 베이컨은 비교예1, 비교예2 및 비교예3 보다 실시예1, 실시예2 및 실시예3에서 식감, 맛(짜지않은 정도),색상 및 향(잡내가 없는 정도) 등 전반적으로 만족도가 높은 것으로 나타났다. 특히 심층해양수로 침지시 숙성시간을 3일 정도, 염지제를 일반의 1/3~1/2정도의 염도로 하더라도 전체적인 만족도가 높은 것으로 나타나서, 일반적인 베이컨 제조방법에 비해 염분 사용량을 낮추면서도 건식숙성시간을 1/2로 줄임으로 영양균형 및 제조방법에 있어서 더욱 효과적임을 알 수 있다. 또한 심층해양수내의 미네랄 성분 및 천연 염지제의 사용으로 인해서 발색제등 화학첨가물을 사용하지 않아도 색상 및 식감에서 선호도가 높은 것으로 나타났다.As shown in Tables 1 and 2 above, the bacon prepared by the method for preparing low-salt bacon of the present invention had texture, taste (salty, saltiness) in Examples 1, 2 and 3 rather than Comparative Examples 1, 2 and 3 Overall satisfaction was high, such as color and fragrance (no odor). In particular, when immersed in deep sea water, the overall satisfaction is high even if the aging time is about 3 days and the salting agent is 1/3 to 1/2 of the general salinity. It can be seen that by reducing the aging time by 1/2, it is more effective in nutritional balance and manufacturing method. In addition, due to the use of mineral components and natural salting agents in deep seawater, it was found that the preference for color and texture was high even without the use of chemical additives such as coloring agents.
Claims (4)
희석 해양심층수 침지를 완료한 원료육의 표면에 염지제를 도포하는 건식염지 단계(S200);
상기 건식염지를 완료한 원료육 냉장건조 단계(S300);
상기 냉장건조가 완료된 원료육 훈연 단계(S400);를 포함하되,
상기 침지단계 이전에 원료육 표면에 희석 해양심층수를 분사하는 전처리단계(S000)를 포함하여 침지단계에서 염분의 침투를 활성화하고,
상기 희석 해양심층수에 원료육을 침지하는 단계(S100)는 1일간이고, 상기 건식염지 단계(S200)는 4~10℃ 에서 3일간으로 하여, 제조된 베이컨은 1.0~1.5%의 염도를 포함하는 것을 특징으로 하는 해양심층수를 이용한 저염베이컨 제조방법.
Raw meat immersion step in diluted deep sea water (S100);
A dry salting step (S200) of applying a salting agent to the surface of the raw meat that has been immersed in diluted deep sea water;
Refrigeration drying step (S300) of raw meat that has completed the dry salting;
The refrigeration-drying is completed raw meat smoking step (S400);
Before the immersion step, including a pretreatment step (S000) of spraying diluted deep sea water on the surface of the raw meat to activate the penetration of salt in the immersion step,
The step (S100) of immersing the raw meat in the diluted deep sea water is 1 day, and the dry salting step (S200) is 3 days at 4-10 ° C., and the prepared bacon contains 1.0-1.5% salinity. A method for producing low-salt bacon using deep sea water.
상기 염지제는 원료육 100중량부에 소금 1~3중량부, 설탕 1~2중량부, 후추 0.2 ~ 0.5 중량부, 계피 0.2 ~ 0.5 중량부, 핑크솔트 0.2 ~ 0.5중량부, 로즈마리 분말 0.2 ~ 0.5 중량부, 바질 0.2 ~ 0.5 중량부, 오레가노 0.2 ~ 0.5 중량부, 파슬리 0.2 ~ 0.5 중량부, 다진양파 0.2 ~ 0.5 중량부, 마늘 0.2 ~ 0.5 중량부, 생강 0.2 ~ 0.5 중량부 등을 혼합하여 염도가 1.0~1.5%로 제조하는 것을 특징으로 하는 해양심층수를 이용한 저염베이컨 제조방법.
According to claim 1,
The salting agent is 1-3 parts by weight of salt, 1-2 parts by weight of sugar, 0.2-0.5 parts by weight of pepper, 0.2-0.5 parts by weight of cinnamon, 0.2-0.5 parts by weight of pink salt, 0.2-0.5 parts by weight of rosemary in 100 parts by weight of raw meat. Salt by mixing parts by weight, basil 0.2 to 0.5 parts by weight, oregano 0.2 to 0.5 parts by weight, parsley 0.2 to 0.5 parts by weight, minced onion 0.2 to 0.5 parts by weight, garlic 0.2 to 0.5 parts by weight, ginger 0.2 to 0.5 parts by weight, etc. Low-salt bacon manufacturing method using deep sea water, characterized in that it is prepared at 1.0-1.5%.
상기 희석 해양심층수는 생수 1kg에 대하여 해양심층수 400g의 중량비로 희석된 것을 특징으로 하는 해양심층수를 이용한 저염베이컨 제조방법.
4. The method of claim 1 or 3,
The method for producing low-salt bacon using deep sea water, characterized in that the diluted deep sea water is diluted in a weight ratio of 400 g of deep sea water to 1 kg of bottled water.
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