KR102326403B1 - 막창 가공방법 및 이에 의해 제조된 막창 - Google Patents
막창 가공방법 및 이에 의해 제조된 막창 Download PDFInfo
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Abstract
본 발명에 따른 막창 가공방법은 막창을 준비하여 상기 막창에 부착되어 있는 비식용 부위를 제거한 후 침지액에 침지시켜 1차 세척하는 막창 1차 세척 단계(S100); 상기 1차 세척된 막창을 일정 길이 단위로 절단하는 막창 절단 단계(S200); 상기 절단된 막창을 키위 발효 농축액과 혼합하여 막창의 육질을 연육하는 막창 연육 단계(S300); 상기 연육된 막창을 숙성시키는 막창 숙성 단계(S400); 상기 숙성된 막창을 2차 세척하는 막창 2차 세척 단계(S500); 및 상기 2차 세척된 막창을 가열하여 삶아 익히는 막창 가열 단계(S600)를 포함한다.
상기한 구성에 의해 본 발명에 따른 막창 가공방법은 키위를 이용하여 막창의 냄새제거 및 연육작용을 수행함으로써 막창 특유의 누린내를 제거하고 막창 고유의 쫄깃한 식감을 높이며 수분 증발을 억제하고 잘 굳지 않는 막창을 제조할 수 있다.
Description
도 2는 본 발명에 따라 제조된 막창을 이용한 막창 구이의 일 예를 보여주는 사진이다.
점수 | 평가 기준 |
9 | 매우 좋음 |
7 | 좋음 |
5 | 보통 |
3 | 나쁨 |
1 | 매우 나쁨 |
구분 | 맛(풍미) | 향(냄새) | 조직감(물성) | 종합적 선호도 |
실시예 | 8.4 | 8.3 | 8.4 | 8.4 |
비교예 1 | 6.4 | 6.5 | 6.5 | 6.5 |
비교예 2 | 6.3 | 6.2 | 6.2 | 6.2 |
비교예 3 | 6.3 | 6.3 | 6.1 | 6.2 |
Claims (4)
- 막창을 준비하여 상기 막창에 부착되어 있는 비식용 부위를 제거한 후 침지액에 침지시켜 1차 세척하는 막창 1차 세척 단계(S100);
상기 1차 세척된 막창을 일정 길이 단위로 절단하는 막창 절단 단계(S200);
상기 절단된 막창을 키위 발효 농축액과 혼합하여 막창의 육질을 연육하는 막창 연육 단계(S300);
상기 연육된 막창을 숙성시키는 막창 숙성 단계(S400);
상기 숙성된 막창을 2차 세척하는 막창 2차 세척 단계(S500); 및
상기 2차 세척된 막창을 가열하여 삶아 익히는 막창 가열 단계(S600)를 포함하고,
상기 막창 1차 세척 단계(S100)에서 상기 침지액은 정제수 90 내지 110 중량부, 탄산수소나트륨(NaHCO3) 1 내지 3 중량부 및 함초소금 2 내지 4 중량부의 중량비율로 혼합되어 제조되며,
상기 막창 연육 단계(S300)에서 상기 연육은 상기 절단된 막창 전체 100 중량부에 대해 키위 발효 농축액 1 내지 5 중량부 및 정제수 50 내지 70 중량부의 중량 비율로 혼합한 후 8 내지 12℃의 온도에서 12 내지 24시간 동안 보관함으로써 진행되고,
상기 막창 숙성 단계(S400)에서는 상기 연육된 막창 전체 함량 100 중량부에 대해, 초록입홍합 오일 0.5 내지 1.5 중량부, 초유분말 1 내지 2 중량부, 서리태 검은콩 분말 0.1 내지 1 중량부 및 레몬즙 0.5 내지 1.5 중량부의 중량 비율로 혼합한 후 진행되며,
상기 막창 1차 세척 단계(S100)에서 상기 함초소금은, 함초가루 1 내지 3 중량부 및 소금 20 내지 30 중량부의 중량 비율로 혼합한 후 가열하여 볶아줌으로써 제조되되,
상기 함초가루는, 함초를 준비한 후 세척하고, 상기 세척된 함초를 혼합용액에 침지시킨 후 20 내지 25℃의 온도에서 50 내지 100분 동안 유지시키되, 상기 혼합용액은 포도즙 1 중량부, 레몬 과즙 1 중량부 및 죽염수 8 중량부의 중량 비율로 혼합되어 제조되고, 상기 죽염수는 농도가 1 내지 3 중량%이며, 상기 혼합용액에 침지된 함초를 꺼낸 후 상기 함초를 계피가루 및 설탕의 혼합물과 혼합하고 증숙기에서 수증기로 증숙하되, 상기 계피가루 및 설탕은 계피가루 20 내지 30 중량부 및 설탕 10 내지 20 중량부의 중량 비율로 혼합되고, 증숙기에서 120 내지 140℃의 수증기로 20 내지 4O분 동안 가열하여 찜으로써 수행되며, 상기 증숙된 함초를 0.5 내지 2mm의 크기로 분쇄한 후 상기 분쇄된 함초를 25 내지 35℃ 온도에서 20 내지 30시간 동안 건조하고, 상기 건조된 함초를 분쇄하여 분말화하는 과정을 거쳐 제조되며,
상기 막창 연육 단계(S300)에서 상기 키위 발효 농축액은, 키위를 준비한 후 정제수로 세척하고, 상기 세척된 키위를 효소 분해하되, 상기 키위의 효소 분해는 상기 키위 전체 100 중량부에 대해, 알파아밀라아제(α-Amylase) 0.01 내지 0.03 중량부, 자일라나제(Xylanase) 0.02 내지 0.04 중량부 및 셀룰라제(Cellulase) 0.03 내지 0.05 중량부의 중량 비율로 혼합한 후 33 내지 35℃의 온도에서 상기 효소가 혼합된 키위를 40 내지 60시간 동안 보관함으로써 수행되고, 상기 효소 분해된 키위를 8 내지 12℃의 온도에서 5 내지 10시간 동안 보관하여 숙성시키며, 상기 숙성된 키위를 여과하여 키위 여과액을 제조하고, 상기 키위 여과액을 발효하여 키위 발효액을 제조하고, 상기 키위 발효액을 농축하고 살균하는 과정을 거쳐 제조되되, 상기 키위 발효액은 상기 키위 여과액 100 중량부에 대해, 식물성 유산균 0.1 내지 0.3 중량부의 중량 비율로 혼합한 후, 18 내지 22℃의 온도에서 1 내지 3일 동안 발효시킴으로써 제조되고, 상기 식물성 유산균은 락토바실루스 플란타룸(Lactobacillus Plantarum)이 이용되며,
상기 막창 숙성 단계(S400)에서 상기 초유 분말은, 소 초유를 준비하고 효소를 혼합한 후 상기 효소가 혼합된 소 초유를 36 내지 38℃의 온도에서 20 내지 30시간 동안 보관하여 효소 분해하되, 상기 효소는 상기 준비된 소 초유 전체 100 중량부에 대해, 프로테아제(Protease) 0.01 내지 0.03 중량부 및 자일라나제(Xylanase) 0.008 내지 0.012 중량부의 중량 비율로 혼합되고, 상기 효소 분해된 소 초유에 배양액 및 유산균으로 이루어진 발효액을 혼합하되, 상기 유산균으로는 젖산균(Lactobacillales), 스트렙토코쿠스 테르모필루스(Streptococcus thermophiles) 및 비피도박테리움 롱굼(Bifidobacterium longum)으로 이루어진 군에서 선택된 어느 하나의 유산균이 이용되고, 상기 배양액은 펩톤 15 내지 25 중량부, 맥아추출물 5 내지 15 중량부, 시트르산나트륨 0.5 내지 1.5 중량부, 제2인산칼륨 0.1 내지 0.3 중량부, 글루코스 1 내지 3 중량부 및 증류수 100 내지 200 중량부의 중량 비율로 혼합되어 이루어지며, 상기 발효액이 혼합된 소 초유를 38 내지 42℃의 온도에서 1 내지 3일 동안 보관하여 발효시켜 소 초유 발효물을 제조하고, 상기 소 초유 발효물을 여과하여 불순물을 제거하고 상기 여과된 소 초유 발효물을 -40℃ 내지 -30℃ 온도의 범위에서 1 내지 3시간 동안 동결 건조한 후 분쇄하는 과정을 거쳐 제조되며,
상기 서리태 검은콩 분말은, 서리태 검은콩을 준비한 후 세척하고, 상기 세척된 서리태 검은콩을 15 내지 25℃ 온도에서 80 내지 120시간 동안 보관하여 1차로 건조하며, 상기 1차로 건조된 서리태 검은콩을 110 내지 150℃의 열풍으로 1 내지 3시간 동안 건조하고, 상기 열풍 건조된 서리태 검은콩을 110 내지 130℃ 온도에서 5 내지 10분 동안 가열하여 구워 로스팅하며, 상기 로스팅된 서리태 검은콩을 15 내지 25℃의 온도에서 1 내지 3일 동안 2차로 건조하고, 상기 2차로 건조된 서리태 검은콩을 분쇄하는 과정을 거쳐 제조된 것을 특징으로 하는 막창 가공방법.
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