KR102328752B1 - Sundae containing leaves of Rhus nerniciflua Strokes and preparation method thereof - Google Patents

Abstract

The present invention relates to a sundae containing lacquer shoots and a manufacturing method thereof
In the method for producing sundae containing lacquer shoots of the present invention, the first step of preparing a grape extract by extracting grape skins and branches of grape clusters, the washed pig intestines and dried vermicelli noodles are added to the grape extract prepared in the first step, The second step of aging, the third step of mixing chopped lacquer shoots, chopped cabbage, and perilla powder to make the vegetable stuffing, the fourth step of mixing MSG, garlic, onion, salt, sugar, pepper, and ginger to make seasoning seasoning , pork bran, tapioca starch gelatin solution, black rice powder, and the fifth step of preparing a binder by mixing blueberry extract, the aged vermicelli prepared in the second step, the vegetable genus prepared in the third step, the above agent A sixth step of preparing a mixture by mixing the seasoning seasoning prepared in step 4, the binder prepared in step 5, and pork meat, tying one end of the aged pig intestine prepared in step 2, and the second step A seventh step of filling the mixture prepared in step 6 into the pig intestine and molding it into a sundae shape, and adding the sundae molded in step 7 to the grape extract prepared in the first step and boiling to prepare lacquered sundae It is characterized by including the eighth step.
According to the present invention, there is provided a sundae containing lacquer shoots having excellent binding properties while removing off-flavor of sundae and a method for manufacturing the same.

Description

Sundae containing lacquer shoots and their manufacturing method {Sundae containing leaves of Rhus nerniciflua Strokes and preparation method thereof}

The present invention relates to a sundae containing lacquer shoots and a method for producing the same, and more particularly, to sundae by adding lacquer shoots, grape extract, blueberry extract, and tapioca starch to prepare sundaes, thereby removing off-flavor of sundae and improving binding force at the same time. It relates to a sundae containing lacquer shoots and a manufacturing method thereof.

Sundae, our unique food, is a traditional food made by mincing and seasoning vermicelli, meat, tofu, green onion, and bean sprouts in the intestines of pigs or cows, and then adding pork belly as a binder and tying both ends to cook it. Since ancient times, each region of the country has been manufacturing its own distinctive sundae using readily available ingredients. There is Baekam sundae, which has the characteristics of Gaeseong-style sundae made by mixing minced pork and vegetables, and Gangwon-do squid sundae, which is steamed by putting beef, tofu, bean sprouts, etc. in the body of a squid, and There is Byeongcheon Sundae from Chungcheongnam-do filled with small intestines with garlic and salted shrimp, and Pisundae from Jeolla Province with a low proportion of vermicelli, glutinous rice, and vegetables and a high proportion of Seonji is known.

Traditionally, lacquer tree is effective in relieving phlegm and coughing, removing eohyeol, and treating gynecological diseases. Recently, as it has been reported that poison ivy has hangover relieving, cancer cell proliferation inhibition, antithrombotic and antioxidant effects, the potential for use in cancer treatment has been raised. ) due to flavonoid compounds such as In particular, among the flavonoid compounds, Fustin has high antioxidant activity, showing various physiologically active properties, such as anticancer, anti-inflammatory, anti-vascular, and neuroprotective. It has been reported that it can be used as a useful ingredient in the treatment of inflammatory diseases, including However, urushiol, another component of lacquer, has strong anti-cancer, antioxidant, and immune-boosting effects in AIDS patients. In Korea, lacquer has been used as a form of cooking with chicken since ancient times. Foods that go well with lacquer are protein foods, especially when heated together with chicken, the poison of lacquer disappears and weakness remains, and protein is digested and absorbed well. Therefore, it is known that lacquered chicken supplements the yang energy, warms the body and improves digestion. In addition, lacquer shoots, collected around April and May every year, have been used as a food for a long time because they are very soft, have a good crunchy texture, and have a low urushiol content. Recently, as its taste and functionality are widely known, it is cultivated in large quantities in specific areas such as Okcheon, Wonju, and Hamyang. It offers dishes such as However, in order to increase the utility of such lacquered chicken and lacquer shoots, it is necessary to develop more diverse types of foods and dishes.

Grape is a plant belonging to the genus Vitis sp. , and contains not only sugar, but also minerals such as potassium, iron, and magnesium, as well as the phytochemical resveratrol. The antioxidant effect of resveratrol on low-density lipoprotein (LDL) in the human body is reported to be five times higher than that of vitamin E, which is known to be the most potent to date. In addition, it is effective in preventing and treating heart disease by providing functions such as platelet coagulation inhibition, eicosanoid synthesis alteration, and lipoprotein metabolism regulation. It is known to have a prolonging effect. Resveratrol is found in grape skins, grape cluster branches, grape vines, and grape seeds.

Blueberries contain anthocyanin pigments, and because of their sweet taste and subtle scent, they go well with various dishes, so they are used as a side ingredient, natural colorant, or spice for cooking. Blueberries contain various minerals, anthocyanins, and polyphenols. In particular, due to its high content of anthocyanins, it is known to be effective in preventing heart disease and stroke, as well as improving visual function, alleviating eye fatigue, and inhibiting the progression of senile cataracts. In addition, it can be expected to inhibit the absorption of sugar and cholesterol in the small intestine and prevent constipation. According to the U.S. Department of Agriculture, blueberry fruit is known to have high antioxidant efficacy among various fruits and vegetables.

Black rice contains anthocyanin-based pigments and has antioxidant properties, and it is reported to have various physiological activities such as anti-aging, treatment of retinal disorders and improving eyesight, and suppression of carcinogenesis.

In general, sundae is manufactured by making a skin using pig's small intestine, large intestine, or makchang, and then adding pork belly as a binding agent to it, and adding pork oil to improve flavor. In this case There is a problem that preference is greatly reduced because sundae has a characteristic odor due to the skin, glandular fat, and pork oil, and an off-flavor such as a pig smell occurs. In particular, the interest in Korean traditional foods, including sundae, is gradually decreasing among young people and young people of the new generation, who are accustomed to the dietary habits of Westerners.

Therefore, various types of sundae with improved palatability and nutritional properties are being developed. One of them is vegetable sundae made by adding vegetable ingredients to sundae so as to reduce the smell of pigs and increase the nutritional properties of vitamins and minerals. Korean Patent Publication No. 10-0453272 discloses a method for manufacturing vegetable sundae prepared by adding more than 50% cabbage to reduce the characteristic odor of pork, but simply adding cabbage could not sufficiently remove the sundae odor. Due to the high cabbage content, it is insufficient to increase the binding force of the sundae, so there is a disadvantage in that the contents are separated from the sundae when cutting the sundae. Republic of Korea Patent Publication No. 10-0394538 discloses a method for manufacturing wild vegetable sundae using chrysanthemum, elm sprouts, enoki mushrooms, and shiitake mushrooms in order to increase the nutritional content of sundae. Due to lack of cohesiveness, vegetables and wild vegetables were separated from Sundaeso. In the manufacturing method of functional sundae using Korean ginseng sprouts in Korean Patent Publication No. 10-1790339 and functional sundae using camphor ginseng in Korean Patent Publication No. 10-1790335, the production method of functional sundae using camphor ginseng was added in the form of powder. The disadvantage is that you cannot feel the smell and taste of chewing.

As described above, vegetable sundae for removing odor and replenishing vitamins and minerals is not yet diversified, and it is difficult to maintain the binding power of sundae made of vegetables only with sundae during production. In addition to being visible, it is not possible to sufficiently remove the smell of pigs, so improvement measures are required.

1. Republic of Korea Patent Publication No. 10-0453272 'Manufacturing method of vegetable sundae' 2. Republic of Korea Patent Publication No. 10-0394538 'Wild vegetable sundae and sundae soup using it' 3. Republic of Korea Patent Publication No. 10-1790339 'Method for manufacturing functional sundae using actinidia shoots' 4. Republic of Korea Patent Publication No. 10-1790335 'Method for manufacturing functional sundae using camphor ginseng'

An object of the present invention is to provide a sundae containing lacquer shoots excellent in binding power and a manufacturing method thereof by using functional substances such as lacquer with various functions such as anti-cancer properties and removing the odor of sundae caused by pig intestines and glandular glands. have.

In order to achieve the above object, the method for producing sundae containing lacquer shoots of the present invention includes a first step of extracting grape skins and branches of grape clusters to prepare a grape extract, and washing pig intestines and dried vermicelli noodles in the first step. The second stage of aging in the prepared grape extract, the third stage of mixing chopped lacquer shoots, chopped cabbage, and perilla powder to make vegetable stuffing, seasoning by mixing MSG, garlic, onion, salt, sugar, pepper, and ginger 4th step of manufacturing a, 5th step of preparing a binder by mixing pork bran, tapioca starch gelatinized liquid, black rice powder, and blueberry extract, the aged vermicelli prepared in the 2nd step, prepared in the 3rd step A sixth step of preparing a mixture by mixing one vegetable, the seasoning prepared in the fourth step, the binder and the pork meat prepared in the fifth step, one side of the aged pig intestines prepared in the second step The seventh step of tying the ends, filling the mixture prepared in the sixth step into the inside of the pig intestine and molding it into a sundae shape, and the grape extract prepared in the first step, putting the sundae molded in the seventh step It is characterized by including the eighth step of boiling and producing lacquered sundae.

In addition, when preparing the vegetable filling of the third step, based on the total weight of the vegetable filling, the chopped lacquer shoot is 50 to 70% by weight, the chopped cabbage is 20 to 40% by weight, and the perilla powder is 5 to 20% by weight. is characterized.

In addition, when preparing the binder in the fifth step, the pork brine, the tapioca starch gelatin solution, the black rice powder, and the blueberry extract are mixed in a weight ratio of 50-60: 25-30: 10-15: 5. It is characterized by

In addition, when preparing the binder in the fifth step, the tapioca starch gelatinization solution is characterized in that it is prepared by adding the grape extract prepared in the first step to tapioca and gelatinizing it.

In addition, when manufacturing the binder in the fifth step, the black rice powder is prepared by adding the grape extract prepared in the first step to black rice, immersing it, removing the water, steaming the black rice, and then pulverizing it.

In addition, when preparing the mixture in step 6, based on the total weight of the mixture, the aged vermicelli is 10 to 20% by weight, the vegetable filling is 25 to 40% by weight, the seasoning is 5 to 15% by weight, and the binder is 15 to 30% by weight, the pork meat is characterized in that it is prepared by mixing 5 to 10% by weight.

Another present invention, lacquer-sun sundae, is characterized in that it is manufactured by the above manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.

According to the present invention, it is possible to provide a method for producing sundae containing lacquer shoots in which the characteristic odor of sundae is removed while increasing the binding force of sundae.

In addition, the efficacy of various functional ingredients contained in lacquer sprouts, blueberries, black rice and grapes can also be expected.

1 is a view showing a manufacturing process diagram of a sundae containing lacquer shoots according to Example 1 of the present invention.

Hereinafter, the present invention will be described in detail, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to a sundae containing lacquer shoots and a manufacturing method thereof, and more particularly, a first step of preparing a grape extract (S10), and a second step of aging pig intestines and dried vermicelli noodles in a grape extract (S20) , the third step of preparing the vegetable filling (S30), the fourth step of producing seasoning (S40), the fifth step of producing the binder (S50), the aged vermicelli, the vegetable filling, seasoning seasoning, the binder, The sixth step (S60) of preparing a mixture by mixing pork meat, the seventh step (S70) of putting the mixture in the aged pig intestine and filling it and shaping it in order (S70), Boiling the sundae molded with the grape extract and lacquering It is characterized in that it includes an eighth step (S80) of manufacturing the sundae, which will be described in detail based on that shown in FIG. 1 as follows.

<Sundae manufacturing step using lacquer shoots of the present invention>

1. Step 1: Preparation of grape extract (S10)

In this step, first, grape skins and grape cluster branches are used together to prepare a grape extract.

To explain, first, the grape skins, which are by-products of washing the grapes and squeezing them, are crushed to 0.5~1cm using a chopper, and the branches of grape clusters are cut into 1~2cm pieces. Then, after mixing the grape skins and grape cluster branches, 30% (v/v) alcohol 3 to 4 times the weight of the mixture is added, and then sonicated and covered with a lid for 3 to 5 days at 15 to 20 ° C. After extraction while stirring, the supernatant is filtered to prepare a grape extract.

The grape extract prepared in this way is economical as it uses grape by-products and acts as a very helpful material for removing the bad smell during the aging of pig intestines.

2. Second step: Aging step of aging pig intestines and dried vermicelli in grape extract (S20)

In this step, it is characterized in that pig intestines and dried vermicelli are put in the grape extract prepared in the first step and then aged.

To explain, when producing sundae, pig intestines are used, and at this time, any one or more of small intestines, large intestines, and large intestines can be used as pig intestines, and more preferably, pig intestines are thin and long, so it is good to use them. . However, the small intestine contains visceral oil and various digestive appendages and has a unique odor, so it must be treated with special care to remove the odor. Therefore, usually turn the small intestine upside down and wash it with running water, drain the water, add coarse salt, and rub it evenly 3 to 8 times to remove the visceral oil, wash it thoroughly, turn it over and clean the outside again. When the washed small intestine is immersed in the grape extract prepared in the first step for 2 to 5 hours and aged, the useful components and pigments of grapes such as resveratrol and anthocyanin are transferred to the small intestine, as well as the flavor of grapes and taste components such as organic acids contained in grapes The synergistic action with this alcohol removes the odor of the small intestine. At this time, if the aging time is less than 2 hours, the components of the grape extract are not fully implemented, so the odor is not completely removed from the small intestine. there will be

The dried vermicelli is also soaked in the grape extract prepared in the first step for 30 minutes to 2 hours to transfer the useful components and flavor of the grape extract. If it is aged for too long, there is a risk that it will be soaked too much and deteriorate the texture of the sundae.

3. Step 3: Preparing the vegetable filling (S30)

At this stage, lacquer shoots are blanched and then chopped, and the vegetable filling is prepared by mixing chopped cabbage and perilla powder.

To explain, lacquer shoots are harvested from late April to early May, and the younger the shoots are, the softer, better the texture, and the lower the urushiol content. Wash the collected lacquer shoots thoroughly with water, drain the water, and blanch in boiling water for 1 to 5 minutes. Then, immediately put it in cold water and wash it several times until the green water disappears. Then, remove enough water and cut it into 0.5~1cm pieces to prepare the chopped lacquer shoots. Blanched lacquer shoots have a fragrant smell, sweet taste, and excellent crunchy texture.

The chopped lacquer shoots prepared in this way, chopped cabbage, and perilla powder are mixed to prepare a vegetable filling. At this time, after washing the cabbage, drain the water and cut it into small pieces.

In general, when preparing sundae, pork oil is added to give the flavor and flavor of sundae. Since pork oil has a high saturated fatty acid content, it can increase cholesterol in the body when consumed, which not only adversely affects health but also causes sundae odor. can be In addition, lacquer shoots and cabbage can give a crunchy texture when ingested, so perilla powder is added to remove the off-flavor of sundae and give the sundae a soft texture. For the perilla powder, clean the perilla, dry it to a moisture content of 5 to 20% by weight, and roast it at a temperature of 150 to 180° C. for 5 to 20 minutes, and then pulverize it. At this time, when it is made into a powder, it is preferable to use the powder by pulverizing it to a size of 300 to 500 μm. On the other hand, if the roasting temperature is less than 150℃, the fragrant flavor is weak, and if it exceeds 180℃, the burnt flavor is too strong. In addition, the roasting time is preferably 5 to 20 minutes, but if it is less than 5 minutes, the fragrant flavor is weak, and if it exceeds 20 minutes, the perilla will burn.

A vegetable filling is prepared by mixing the chopped lacquer shoots prepared in this way, the chopped cabbage, and perilla powder, wherein, based on the total weight of the vegetable filling, the chopped lacquer shoot is 50 to 70% by weight, and the chopped cabbage is 20 to 40% by weight , characterized in that it is composed of 5 to 20% by weight of the perilla powder, and when the content of the finely chopped lacquer shoots is less than 50% by weight, the content is relatively small, and the sweetness and texture of the lacquer shoots are less added, which is preferred by consumers. It is difficult to increase the amount, and when it exceeds 70% by weight, the unique scent of lacquer shoots appears too strong, and there is a risk of lowering consumer preference.

In addition, when the content of the chopped cabbage is less than 20% by weight, the content is relatively small and the texture is deteriorated. there will be

In addition, when the content of the perilla powder is less than 5% by weight, it does not remove the off-flavor of sundae or gives a soft texture to the sundae, and when it exceeds 20% by weight, the strong flavor of perilla is added to consumers. There is a risk of lowering their preferences.

4. Step 4: Seasoning Seasoning Manufacturing Step (S40)

In this step, it is characterized in that the seasoning seasoning is prepared, and as the seasoning seasoning, materials commonly used in the production of sundae are applied, and more preferably MSG (monosodium glutamate), garlic, onion, salt, sugar, pepper, ginger is prepared by mixing.

More preferably, the MSG, garlic, onion, salt, sugar, pepper, and ginger are mixed in a weight ratio of 5-10:: 50-80: 20-40: 5-15: 10-20: 1: 5-15 It is the most preferred by consumers for the taste. .

5. 5th step: binder manufacturing step (S50)

In this step, a binder is prepared by mixing commonly used pork loin with tapioca starch gelatin solution, black rice powder, and blueberry extract.

To explain, when the content of lacquer sprouts and cabbage increases, the cohesive force between the ingredients of the sundae is weakened, and the outer skin of the finished sundae bursts or the contents are separated from the sundae when the sundae is cut. Therefore, in general, pork bran has been used as a binder to maintain the original shape even when the finished sundae is steamed or thawed in a frozen state.

However, pork shank can cause sundae odor, and the binding force is weak. Therefore, in the present invention, in order to increase the binding power of lacquered sundae, a mixture of pork loin, tapioca starch gelatinous liquid, black rice powder, and blueberry extract is mixed and used. Since tapioca starch is highly viscous, colorless and transparent, and gives a chewy texture, it can enhance binding power, especially when the content of vegetables is high. Raw tapioca starch can be used, but it is effective to use tapioca starch that has been refined. Add 40 to 60% by weight of the grape extract prepared in the first step to tapioca starch, stir well, and then heat to make a gelatinous tapioca liquid (grass).

Black rice removes the odor of sundae and allows vegetables, meat, and vermicelli to bind well in the pig intestine, thereby enhancing the taste and flavor of sundae. restrain Raw black rice can be pulverized and used, but it is effective to use it after drying and pulverizing it after gelatinization. To this end, black rice is immersed in the grape extract prepared in the first step at 2 to 3 times the weight of the grape extract for 2 to 5 hours, then the water is removed, steam is steamed, cooled, and pulverized to 300 to 500 μm. .

The unique aroma and sweetness of blueberries suppresses the taste and odor of sundae derived from pig intestines and glandular fat, and the anthocyanin pigment not only enhances the color of sundae, but also plays a role in preventing lipid rancidity contained in perilla powder. After harvest, refrigerated or frozen blueberries can be used. In the case of frozen blueberries, thaw at a refrigeration temperature of 3 to 5℃ for 5 to 20 hours before use. Pulverize blueberries using a blender or homogenizer to make porridge, and then heat and concentrate at 60 ~ 90℃ so that the moisture content is 20% or less. It is also possible to use the extract by squeezing blueberries with a juicer, but in this case, there is a disadvantage that the dietary fiber contained in blueberries cannot be used. For the convenience of the process, blueberry powder can also be used.

Using the above-prepared raw materials, pork fat, tapioca starch gelatinous solution, black rice powder, and blueberry extract are mixed in a weight ratio of 50-60: 25-30: 10-15: 5 to prepare a sundae binder.

At this time, based on the content (5) of the blueberry extract, when the pig bran is contained in an amount of less than 50 weight ratio, the binding ability is lowered, and when it exceeds 60 weight ratio, it will still give consumers a sense of repulsion due to the unique flavor of the pig bran. there are concerns

In addition, when the tapioca starch gelatinized liquid is contained in an amount of less than 25 weight ratio, the binding ability is deteriorated, and when it exceeds 30 weight ratio, the viscosity is too high, and there is a risk of lowering the texture.

In addition, when the black rice powder is contained in an amount of less than 10 weight ratio, the sundae odor still remains, and when it exceeds 15 weight ratio, there is a risk of lowering the binding force.

6. Step 6: Mixture Preparation Step (S60)

In this step, the aged vermicelli prepared in the second step, the vegetable filling prepared in the third step, the seasoning prepared in the fourth step, the binder prepared in the fifth step, and the pork filling are mixed to prepare a mixture, preferably the aged vermicelli noodles, the vegetable stock, the seasoning seasoning, the binder, and the pork stock are 10 to 20 wt% of the aged vermicelli based on the total weight of the mixture , The vegetable stock is 25-40 wt%, the seasoning is 5-15 wt%, the binder is 15-30 wt%, and the pork stock is 5-10 wt% It is good to prepare a mixture by mixing.

At this time, the pork fillet is prepared by adding the grape extract prepared in the first step to the pork 3 to 4 times by weight, boiling, and then grinding or shredding to 2 mm or less using a grinder such as a blender. The pork part used here can be used regardless of the part of the neck, tenderloin, sirloin, front leg, or hind leg.

When the content of the pork meat prepared in this way is less than 5% by weight, the texture is deteriorated, and when it exceeds 10% by weight, there is a risk of adding a bitter taste.

When the content of the aged vermicelli is less than 10% by weight, the chewy texture of the vermicelli is reduced, and when it exceeds 20% by weight, the content of the pork inside is relatively lowered and the overall texture is deteriorated.

When the content of the vegetable is less than 25% by weight, it is difficult to increase the preference of consumers because the sweetness and texture of lacquer shoot are less added, and when it exceeds 40% by weight, the binding force is lowered.

When the content of the seasoning seasoning is less than 5% by weight, the taste is deteriorated and there is a problem of incidental seasoning treatment. will fall

When the content of the binder is less than 15% by weight, the binding strength is lowered, and the probability that the sundae will come out after boiling increases. .

7. Step 7: Sundae forming step (S70)

In this step, one end of the aged pig intestine prepared in the second step is tied, and the mixture prepared in the sixth step is filled into the pig intestine and molded into a sundae shape.

To explain, cut the aged pig intestines prepared in the second step to a certain size, tie one side with a string, fill the other end with the prepared mixture, and tie it with a string to form a sundae shape.

8. Eighth step: lacquered sundae manufacturing step (S80)

Lastly, in this step, the sundae molded in step 7 is put in the grape extract prepared in step 1 and boiled to prepare lacquered sundae.

At this time, put the pig intestines filled with the sundae in a heater and heated in the grape extract for 10 to 30 minutes at 90 ~ 100 ℃. For this reason, useful components of grapes and anthocyanin pigments are transferred to the order of lacquer stalk, and the odor of sundae is efficiently removed.

Hereinafter, the present invention will be described in more detail by way of examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1. Preparation of lacquer-sun sundae 1 of the present invention>

Put 1 kg of grape skins crushed with a chopper into 0.5 cm and 500 g of grape clusters cut into 1 to 2 cm in 6 kg of 30% (v/v) ethanol solution, sonicate for 20 minutes, cover with a lid, and After extraction with stirring for one day, the supernatant was filtered to prepare a grape extract.

Then, turn the 1kg pig small intestine upside down, wash it with running water, drain the water, add coarse salt, and rub it evenly 5 times to remove the visceral oil. The washed small intestine was soaked in the prepared grape extract for 3 hours and aged, and then the water was removed.

200 g of dried vermicelli was also aged in the prepared grape extract for 1 hour, and then the water was removed from the tray.

Wash 400 g of young lacquer shoots with water, drain and blanch in boiling water for about 4 minutes, then immediately put them in cold water and wash 4 to 5 times until the green water disappears. Remove the water and cut into 0.5-1 cm pieces. .

Wash the cabbage 200g, drain the water, and chop it.

100 g of perilla seeds were thoroughly washed, dried to a moisture content of 15% by weight, roasted at 170 ° C. for 15 minutes, and then pulverized to 300 ~ 500 μm to prepare roasted perilla powder.

300 g of chopped lacquer shoots prepared above, 150 g of chopped cabbage, and 50 g of perilla powder were mixed to prepare a vegetable filling.

The seasoning was prepared by mixing 50 g of MSG, 500 g of garlic, 200 g of onion, 50 g of salt, 100 g of sugar, 10 g of pepper, and 50 g of ginger in the form of cut or pulverized to an appropriate size.

120 g of the prepared grape extract was added to 250 g of tapioca starch, stirred well, and then heated to 95° C. to prepare a tapioca starch gelatinized solution. 600 g of pork fat was added to 250 g of tapioca starch gelatinized solution cooled to 60° C. and mixed well. 400 g of the prepared grape extract was added to 200 g of black rice, and after immersion for 3 hours, the water was removed, steam was used to steam, and then cooled and pulverized to a size of 300 ~ 500 ㎛. After freezing and thawing, 100 g of blueberries were pulverized with a blender to make a porridge, and then concentrated by heating at 70° C. so that the moisture content was 20% or less. A binder was prepared by mixing 100 g of black rice powder and 50 g of blueberry extract in the prepared tapioca gelatin mixture and seonji mixture.

Then, 900 g of the prepared grape extract was added to 300 g of pork hind leg, heated at 95° C. for 30 minutes, cooled, and pulverized to 2 mm or less with a mixer to prepare pork meat.

Then, 150 g of the aged vermicelli, 100 g of seasoning, 250 g of vegetables, 200 g of binder, and 50 g of pork were evenly mixed to prepare a mixture to be used as a sundae.

One end of 1 kg of the aged pig small intestine was tied, and the prepared mixture was filled and molded into a sundae shape. This was put in a heater, heated in the grape extract at 95 °C for 20 minutes, cooled with cold water, and then rapidly frozen to prepare a final lacquer-sun sundae.

<Comparative Example 1> Preparation of Sundae 1 without grape extract

Sundae 1 was prepared in the same manner as in Example 1 using normal tap water instead of the grape extract of Example 1.

<Comparative Example 2> Preparation of Sundae 2 with different binder

Sundae 2 was prepared in the same manner as in Example 1, except that 100% of pork fat was used as a binder in Example 1.

<Comparative Example 3> Preparation of Sundae 3 without adding lacquer shoots

Prepared in the same manner as in Example 1, except for lacquer shoots, 450 g of cabbage and 50 g of perilla powder were mixed to prepare a vegetable filling, thereby preparing Sundae 3.

<Experimental Example 1. Sensory Test>

1. Experimental method

For 20 students majoring in food and cooking, taste and strength were tested on the lacquered sundae prepared in Example 1 and the sundaes 1 to 3 prepared in Comparative Examples 1 to 3 prepared by the present invention. Fragrance, texture, overall preference and odor, and binding strength of sundae and small were evaluated using a 5-point scale method. This scale is very good (strong); 5, good (strong); 4, it is normal; 3, dislike (weak); 2, very dislike (weak); 1 was set.

The sensory test was repeated twice over two days to ensure the accuracy of the test.

The presentation of the sample was evaluated in a warm state after putting the sundae cut into 3 cm in a steamer and cooking it evenly for 15 minutes in a hot water bath.

2. Experimental results

The sensory test results are shown in Table 1 below.

division symbol of color off-flavor intensity incense sign binding strength organization symbol Overall
symbol Example 1 3.8 ^b 2.8 ^c 4.2 ^a 3.7 ^a 3.9 ^a 3.9 ^a Comparative Example 1 3.1 ^c 3.7 ^b 3.0 ^c 3.5 ^a 3.7 ^b 3.5 ^b Comparative Example 2 4.2 ^a 4.2 ^a 2.9 ^d 2.9 ^b 3.6 ^b 3.1 ^d Comparative Example 3 3.7 ^b 2.9 ^c 3.5 ^b 3.6 ^a 2.8 ^c 3.3 ^{c ad} Values in the same raw within different superscripts are significantly different(p<0.05)

Based on the results in Table 1 above, lacquer-sun sundae, which was prepared by aging pig small intestines using grape extract, filling sundaes containing lacquer shoots, and heating them, had low off-flavor strength and high binding strength, and had the highest degree of preference of all. did. If grape extract was not used to ripen pig small intestines or to heat sundae after adding sundae, odor from pig small intestines and glandular seeds remained, resulting in low flavor preference. When only pork loin was used as a binder without using tapioca starch, the odor strength was high, resulting in low flavor preference, and the overall preference was low due to low binding strength. Sundaes made with lacquered vegetables and filled with lacquered vegetables had a crunchy texture compared to sundaes without lacquer shoots, resulting in higher texture preference.

As a result, the lacquered sundae produced by the present invention exhibited good binding properties while eliminating the characteristic odor of sundae and having an excellent texture. In addition, we have been able to provide excellent sundae, which is expected to have functional properties due to phytochemicals such as flavonoids, polyphenol compounds, and anthocyanins contained in lacquer shoots, grapes and blueberries.

The present invention has been looked at with a focus on preferred embodiments, and those of ordinary skill in the art to which the present invention pertains will implement embodiments other than the detailed description of the present invention within the essential technical scope of the present invention. will be able Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

A first step of preparing a grape extract by extracting grape skins and grape cluster branches;
The second step of aging the washed pig intestines and dried vermicelli into the grape extract prepared in the first step:
The third step of manufacturing vegetable filling by mixing chopped lacquer shoots, chopped cabbage, and perilla powder:
The fourth step of preparing seasoning by mixing MSG, garlic, onion, salt, sugar, pepper, and ginger:
A fifth step of preparing a binder by mixing pork loin fat, tapioca starch gelatin solution, black rice powder, and blueberry extract;
A mixture is prepared by mixing the aged vermicelli prepared in the second step, the vegetable stock prepared in the third step, the seasoning prepared in the fourth step, the binder and the pork meat prepared in the fifth step. a sixth step;
A seventh step of tying one end of the aged pig intestines prepared in the second step, and filling the mixture prepared in the sixth step into the pig intestines to form a sundae shape;
The eighth step of preparing the lacquered sundae by adding the sundae molded in the seventh step to the grape extract prepared in the first step and boiling it,
When preparing the binder in the fifth step, the pork brine, the tapioca starch gelatin solution, the black rice powder, and the blueberry extract are mixed in a weight ratio of 50-60: 25-30: 10-15: 5 to prepare includes,
When preparing the binder in the fifth step, the tapioca starch gelatin solution is prepared by adding 40 to 60% by weight of the grape extract prepared in the first step to tapioca starch, stirring well, and applying heat to prepare the tapioca gelatin solution including that,
When manufacturing the binder in the fifth step, the black rice powder is immersed in the grape extract prepared in the first step at 2 to 3 times the weight of the black rice for 2 to 5 hours, then the water is removed and steam is used. A method of producing sundae containing lacquer shoots, characterized in that it is then cooled and pulverized to 300 ~ 500㎛.
A method of manufacturing sundae containing lacquer shoots.
According to claim 1,
When manufacturing the vegetable filling of the third step, the chopped lacquer shoot is 50 to 70% by weight, the chopped cabbage is 20 to 40% by weight, and the perilla powder is 5 to 20% by weight based on the total weight of the vegetable. sign,
A method of manufacturing sundae containing lacquer shoots.
delete delete delete According to claim 1,
When preparing the mixture in step 6, based on the total weight of the mixture, the aged vermicelli is 10 to 20% by weight, the vegetable filling is 25 to 40% by weight, the seasoning is 5 to 15% by weight, and the binder is 15 ~ 30% by weight, characterized in that the pork meat is prepared by mixing 5 to 10% by weight,
A method of manufacturing sundae containing lacquer shoots.
Manufactured by the method of any one of claims 1, 2 or 6,
Lacquer Sundae.

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