KR102329968B1 - Pork aging methods - Google Patents
Pork aging methods Download PDFInfo
- Publication number
- KR102329968B1 KR102329968B1 KR1020190157954A KR20190157954A KR102329968B1 KR 102329968 B1 KR102329968 B1 KR 102329968B1 KR 1020190157954 A KR1020190157954 A KR 1020190157954A KR 20190157954 A KR20190157954 A KR 20190157954A KR 102329968 B1 KR102329968 B1 KR 102329968B1
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- extract
- seasoning
- weight
- aging
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 103
- 230000032683 aging Effects 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 53
- 239000000284 extract Substances 0.000 claims description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000003724 spirulina extract Nutrition 0.000 claims description 12
- 235000003913 Coccoloba uvifera Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 240000009212 Coccoloba uvifera Species 0.000 claims description 9
- 241000251511 Holothuroidea Species 0.000 claims description 9
- 229940038487 grape extract Drugs 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 108010011485 Aspartame Proteins 0.000 claims description 4
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 229960004106 citric acid Drugs 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000000194 fatty acid Substances 0.000 claims description 4
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 4
- 229960005190 phenylalanine Drugs 0.000 claims description 4
- 235000008729 phenylalanine Nutrition 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000004307 Citrus medica Species 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000019645 odor Nutrition 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 3
- 230000002431 foraging effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229920002567 Chondroitin Polymers 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 2
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000020774 essential nutrients Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940032362 superoxide dismutase Drugs 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 1
- 235000002657 Artemisia tridentata Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000726768 Carpinus Species 0.000 description 1
- 241001290342 Caulerpa Species 0.000 description 1
- 241001290352 Caulerpa racemosa Species 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 241000245165 Rhododendron ponticum Species 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000002245 gallstone dissolution Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
- A23V2250/20—Natural extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/24—Non-sugar sweeteners
- A23V2250/248—Di-Peptides sweeteners
- A23V2250/2482—Aspartam
-
- 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
- A23V2250/24—Non-sugar sweeteners
- A23V2250/262—Stevioside
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
돼지고기를 가공하는 단계와, 돼지고기를 재우기 위한 숙성양념을 제조하는 단계 및 돼지고기의 적어도 일부분을 숙성양념에 넣어 재우는 단계를 포함하는 돼지고기 숙성방법을 제공한다.It provides a method of aging pork, comprising the steps of processing the pork, preparing a seasoning seasoning for marinating the pork, and putting at least a portion of the pork in the aged seasoning to marinate it.
Description
본 발명은 돼지고기 숙성방법에 관한 것으로, 보다 상세하게는 돼지고기의 맛, 향, 식감을 증대함과 동시에 소화가 잘 되고 조리성 또한 우수해지도록 하는 돼지고기 숙성방법에 관한 것이다.The present invention relates to a method for aging pork, and more particularly, to a method for aging pork that enhances the taste, aroma, and texture of pork, while at the same time improving digestion and culinability.
현재까지 다양한 형태의 양념을 이용하여 돼지고기를 재우는 방법이 알려져 있으나, 맛, 향, 질감 등에 있어서 많은 부족한 점이 있다. 또한 돼지고기의 섭취가 늘어남에 따라 성인병의 발생 확률 및 대장암 등의 발병률이 높아지고 있는 문제점이 있다.Until now, methods for marinating pork using various types of seasoning are known, but there are many shortcomings in taste, aroma, and texture. In addition, as the consumption of pork increases, there is a problem in that the incidence of adult diseases and the incidence of colorectal cancer are increasing.
한편, 돼지를 도축한 후 시간이 지나면서 근육이 단단하게 굳어지고 신전성(늘어나는 성질)이 없어지면서 연도와 보수성이 떨어지는 현상을 사후강직이라고 한다. 이와 같이 강직된 고기를 요리할 경우 고기가 상당히 질겨질 뿐만 아니라 풍미도 떨어짐에 따라 결과적으로 맛이 없어지게 되고, 이를 개선하기 위해 일정기간 동안 숙성을 시키게 된다. 다만, 같은 고기를 숙성하더라도 세부적인 방법에 따라 육질의 상태, 냄새의 제거 정도 등이 가 모두 달라지게 되며, 따라서 육질의 상태도 만족시키면서 잡내도 제거할 수 있고, 소화력이 뛰어나며 조리용이성을 확보할 수 있는 돼지고기 숙성방법에 대한 개발이 요구되고 있다.On the other hand, after the pig is slaughtered, as time passes, the muscle becomes hard and the extensibility (stretching property) is lost, and the ductility and conservatism decrease as time goes by. When such stiff meat is cooked, not only the meat becomes quite tough, but also the flavor is lowered, and as a result, the taste is lost. However, even if the same meat is aged, the state of meat quality and the degree of removal of odors will all vary depending on the detailed method. There is a need to develop a method for aging pork that can be used.
삭제delete
본 발명은 상술한 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은 돼지고기의 맛, 향, 식감을 증대함과 동시에 소화가 잘 되고 조리성 또한 우수해지도록 하는 돼지고기 숙성방법을 제공하는데 있다.The present invention has been devised to solve the above-described problems, and an object of the present invention is to provide a pork aging method that improves the taste, aroma, and texture of pork and at the same time improves digestion and cookability. have.
본 발명의 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속한 기술분야의 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.
이러한 과제를 해결하기 위하여 본 발명의 실시예에 따르면, 돼지고기를 가공하는 단계와, 상기 돼지고기를 재우기 위한 숙성양념을 제조하는 단계 및 상기 돼지고기의 적어도 일부분을 상기 숙성양념에 넣어 재우는 단계를 포함하는 돼지고기 숙성방법을 제공한다.According to an embodiment of the present invention in order to solve this problem, the steps of processing pork, preparing a seasoning for marinating the pork, and putting at least a portion of the pork in the aged seasoning It provides a method of aging pork, including
일부 실시예에서, 상기 돼지고기를 가공하는 단계는 상기 돼지고기를 5.2cm 내지 5.4cm의 두께로 절단하는 단계와, 절단된 상기 돼지고기의 양 절단면 중 제1 면에만 칼집을 형성하는 단계를 포함할 수 있다.In some embodiments, the processing of the pork includes cutting the pork to a thickness of 5.2 cm to 5.4 cm, and forming a sheath only on a first side of both cut surfaces of the cut pork. can do.
한편, 상기 숙성양념에 넣어 재우는 단계에서, 상기 돼지고기의 상기 제1 면 만이 상기 숙성양념에 넣어지고 상기 제1 면에 대향하는 상기 돼지고기의 제2 면은 외부공기에 노출되되, 상기 돼지고기의 상기 제1 면으로부터 상기 제2 면 방향으로 3.5cm 내지 3.7cm 영역은 상기 숙성양념에 넣어지고 상기 돼지고기의 상기 제2 면으로부터 상기 제1 면 방향으로 1.6cm 내지 1.8cm 영역은 외부공기에 노출되며, 상기 제1 면은 상기 숙성양념이 담아지는 숙성용기의 내측 바닥면과 이격될 수 있다.On the other hand, in the step of putting the aged seasoning in the marinade, only the first side of the pork is put in the aged seasoning and the second side of the pork opposite to the first side is exposed to external air, the pork An area of 3.5 cm to 3.7 cm in the direction from the first side to the second side of exposed, and the first surface may be spaced apart from the inner bottom surface of the aging container in which the aging seasoning is contained.
일부 실시예에서, 상기 숙성양념은 된장; 꽈리열매추출물, 바다포도추출물, 해삼추출물, 스피루리나추출물 및 상백피추출물이 혼합된 천연추출물; 및 글리세린지방산 에스테르, 구연산, 아스파탐, 페닐알라닌 및 스테비오사이드가 혼합된 첨가제를 포함할 수 있다. 상기 숙성양념을 제조하는 단계는 물 1000 중량부에 대해 상기 꽈리열매추출물 5~10 중량부, 상기 바다포도추출물 20~25 중량부, 상기 해삼추출물 10~15 중량부, 상기 스피루리나추출물 3~5 중량부 및 상기 상백피추출물 25~30 중량부를 혼합한 천연추출물 액즙을 준비하는 단계와, 상기 천연추출물 액즙 15 중량%, 유자즙 10 중량% 및 된장 75 중량%를 섞어 12℃에서 144시간 숙성시키는 제1 숙성 단계와, 상기 제1 숙성 단계가 완료된 제1 숙성 된장 98.5 중량% 및 상기 첨가자 1.5 중량%를 혼합하여 8℃에서 5일간 숙성시키는 제2 숙성 단계를 포함할 수 있다.In some embodiments, the aging seasoning is miso; A natural extract that is a mixture of chrysanthemum fruit extract, sea grape extract, sea cucumber extract, spirulina extract, and spirulina extract; and a mixture of glycerin fatty acid ester, citric acid, aspartame, phenylalanine and stevioside. The step of preparing the aged seasoning is based on 1000 parts by weight of water, 5 to 10 parts by weight of the berry fruit extract, 20 to 25 parts by weight of the sea grape extract, 10 to 15 parts by weight of the sea cucumber extract, 3 to 5 parts by weight of the spirulina extract The first step of preparing a juice of a natural extract mixed with parts and 25-30 parts by weight of the Sangbaek skin extract, and mixing 15% by weight of the natural extract juice, 10% by weight of citron juice, and 75% by weight of soybean paste, and aging at 12° C. for 144 hours It may include a ripening step, and a second aging step of mixing 98.5 wt% of the first aged soybean paste and 1.5 wt% of the additive in which the first aging step is completed, and aging the mixture at 8°C for 5 days.
본 발명의 실시예들에 따르면, 돼지고기의 육질을 부드럽게 하고 잡냄새를 제거하여 돼지고기의 맛, 향, 씹히는 질감이 우수하고, 돼지고기 양양분의 섭취에도 도움을 주며, 돼지고기 지방 섭취에 의한 성인병, 대장암 발생 등도 억제할 수 있는 돼지고기를 제공할 수 있다. 이와 동시에, 숙성양념에 돼지고기를 재우는 단계에서 돼지고기의 일면(하면)에만 숙성양념이 직접적으로 접촉하고 타면(상면)에는 숙성양념이 직접적으로 접촉하지 않아, 돼지고기의 요리 시 요리기구가 양념에 의해 타는 문제를 줄일 수도 있다.According to embodiments of the present invention, it softens the meat quality of pork and removes odors, so that the taste, aroma, and chewing texture of pork are excellent, and it also helps in intake of pork nutrients, It is possible to provide pork that can also suppress the occurrence of adult diseases and colorectal cancer caused by cancer. At the same time, in the stage of marinating pork in the aged seasoning, the aged seasoning is in direct contact with only one side (lower side) of the pork and the aged seasoning does not directly contact the other side (top side). It can also reduce the burning problem.
도 1은 본 발명의 일 실시예에 따른 돼지고기 숙성방법을 개략적으로 나타낸 순서도이다.
도 2는 본 발명의 일 실시예에 따른 돼지고기의 숙성 모습을 개략적으로 나타낸 도면이다.1 is a flowchart schematically illustrating a pork aging method according to an embodiment of the present invention.
2 is a view schematically showing the aging state of pork according to an embodiment of the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명한다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 게시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예들은 본 발명의 게시가 완전하도록 하고, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다. 명세서 전체에 걸쳐 동일 참조 부호는 동일 구성 요소를 지칭한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments published below, but can be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.
다른 정의가 없다면, 본 명세서에서 사용되는 모든 용어(기술 및 과학적 용어를 포함)는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 공통적으로 이해될 수 있는 의미로 사용될 수 있을 것이다. 또 일반적으로 사용되는 사전에 정의되어 있는 용어들은 명백하게 특별히 정의되어 있지 않는 한 이상적으로 또는 과도하게 해석되지 않는다.Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.
또한, 본 명세서에서 단수형은 문구에서 특별히 언급하지 않는 한 복수형도 포함될 수 있다. 명세서에서 사용되는 "포함한다(comprises)" 및/또는 "포함하는(comprising)"은 언급된 구성요소, 단계, 동작 및/또는 소자는 하나 이상의 다른 구성요소, 단계, 동작 및/또는 소자의 존재 또는 추가를 배제하지 않는다.In addition, in this specification, the singular form may also include a plural form unless otherwise specified in the phrase. As used herein, "comprises" and/or "comprising" refers to the presence of one or more other components, steps, operations and/or elements mentioned. or addition is not excluded.
도 1은 본 발명의 일 실시예에 따른 돼지고기 숙성방법을 개략적으로 나타낸 도면이다.1 is a view schematically showing a pork aging method according to an embodiment of the present invention.
도 1을 참조하면, 본 발명의 일 실시예에 따른 돼지고기 숙성방법은 돼지고기를 숙성양념에 재울 사이즈로 가공하는 단계(S10)와, 숙성양념을 제조하는 단계와(S20), 가공된 돼지고기를 제조된 숙성양념에 재우는 단계(S30)를 포함할 수 있다. 본 발명은 돼지고기의 숙성과정을 통해 돼지고기의 육질을 부드럽게 함과 동시에 잡냄새를 제거하여 맛과 풍미를 향상시킬 수 있으며, 소화를 촉진할 수 있는 효과를 가진다.Referring to Figure 1, the pork aging method according to an embodiment of the present invention comprises the steps of processing pork to a size to be marinated in aged seasoning (S10), preparing the aged seasoning (S20), and processed pork It may include a step (S30) of marinating the meat in the prepared aged seasoning. The present invention can improve the taste and flavor by softening the meat quality of pork through the aging process of pork and at the same time removing odors, and has the effect of promoting digestion.
돼지고기를 숙성양념에 재울 사이즈로 가공하는 단계(S10)는, 돼지고기를 3cm 내지 7cm의 두께(200H, 도 2 참조)로 절단하여 수행될 수 있다. 바람직하게, 상기 돼지고기는 5.2cm 내지 5.4cm의 두께로 절단될 수 있다. Processing the pork to a size to be marinated in the aged seasoning (S10) may be performed by cutting the pork to a thickness of 3 cm to 7 cm (200H, see FIG. 2). Preferably, the pork may be cut to a thickness of 5.2 cm to 5.4 cm.
돼지고기가 5.2cm 미만의 두께로 절단되는 경우에는 절단과정 및 숙성이 완료된 돼지고기의 요리 과정에서 육즙 소실량이 많아져 돼지고기 본연의 맛을 낼 수 없을 수 있으며, 나아가 후술할 숙성양념이 과하게 스며들어 돼지고기 본연의 향이 숙성양념의 향에 과하게 묻히게 된다. 돼지고기가 5.4cm를 초과하는 두께로 절단되는 경우에는 후술할 숙성양념이 충분히 스며들지 않아 돼지고기의 요리 후 숙성에 의한 효과가 감소됨을 확인하였다.If the pork is cut to a thickness of less than 5.2cm, the amount of juice lost during the cutting process and the cooking process of the matured pork increases, and the original taste of the pork may not be obtained. The original flavor of pork is overshadowed by the flavor of the aged seasoning. When the pork was cut to a thickness exceeding 5.4 cm, it was confirmed that the aging seasoning, which will be described later, did not penetrate sufficiently, so that the effect of aging after cooking of the pork was reduced.
일부 실시예에서, 돼지고기의 표면에 양념이 잘 스며들도록 하기 위하여 돼지고기의 표면에 칼을 이용하여 칼집을 낼 수도 있다. 상기 칼집의 형태는 특히 제한되는 것은 아니나, 예를 들어 평행한 복수 개의 선 또는 격자 형태로 형성될 수 있으며, 바람직하게는 격자 형태로 형성될 수 있다.In some embodiments, a knife may be used to make a cut on the surface of the pork in order to allow the seasoning to permeate the surface of the pork. The shape of the sheath is not particularly limited, but, for example, may be formed in a plurality of parallel lines or in the form of a grid, preferably in the form of a grid.
한편, 돼지고기의 표면 중 일면에만 칼집을 낼 수도 있다. 보다 구체적으로, 도 2에 도시된 돼지고기(200)의 상면(200T) 및 하면(200B) 중 하면(200B)에만 상기 칼집을 형성할 수 있다. 즉, 돼지고기(200)의 표면 중 숙성양념(100)에 잠기는 하면(200B)에만 칼집을 내어, 돼지고기의 표면에 숙성양념이 잘 스며듦과 동시에 칼집 형성에 의한 돼지고기의 육즙 소실을 최소화시킬 수 있게 된다.On the other hand, it is also possible to cut only one side of the surface of the pork. More specifically, the sheath may be formed only on the
숙성양념을 제조하는 단계(S20)는, 천연추출물 액즙을 준비하는 단계, 상기 천연추출물 액즙을 된장에 넣은 후 숙성시키는 제1 숙성단계, 상기 제1 숙성단계가 완료된 된장을 첨가제와 함께 숙성시키는 제2 숙성단계를 포함한다.The step of preparing the aged seasoning (S20) is a step of preparing a natural extract juice, a first aging step of putting the natural extract juice in soybean paste, and then aging the doenjang after the first aging step is completed with an additive. 2 includes the maturation stage.
상기 천연추출물 액즙은 꽈리열매추출물, 바다포도추출물, 해삼추출물, 스피루리나추출물 및 상백피추출물을 물에 혼합한 후 믹서기로 분쇄하여 제조될 수 있다. The natural extract juice can be prepared by mixing the extract of algae fruit, sea grape extract, sea cucumber extract, spirulina extract and sangbaekpi extract in water and then pulverizing it with a blender.
상기 천연추출물 액즙의 각 성분에 대해 보다 구체적으로 설명한다.Each component of the natural extract juice will be described in more detail.
꽈리열매추출물은 멜라닌의 생성을 억제하는데 도움을 주며 특히 돼지고기를 부드럽게 할 수 있을 뿐만 아니라 돼지고기 특유의 잡냄새를 잡아줄 수 있는 첨가물이다.The berry fruit extract helps to suppress the production of melanin and is an additive that can not only soften the pork but also eliminate the peculiar smell of pork.
바다포도추출물(쿠리베즈터)은 녹조류 중 옥덩굴과(Caulerpa) 해초로 깊은 바다에서 자생, 기온이 높은 열대성 해역에서만 서식하며, 미네랄, 비타민 등을 흡수하며 성장하는 바다포도로부터 추출된다. 바다포도추출물은 알칼리성 성질이며, 미네랄, 비타민, 식이섬유, 알긴산 등을 함유하여 돼지고기의 잡냄새 감소와 쫄깃한 식감 증대에 도움이 된다.Sea grape extract (Curibezter) is a seaweed of the Caulerpa family among green algae, which grows wild in the deep sea, inhabits only in tropical waters with high temperatures, and is extracted from sea grapes that grow by absorbing minerals and vitamins. Sea grape extract is alkaline in nature and contains minerals, vitamins, dietary fiber, and alginic acid, which helps to reduce the bad smell of pork and increase the chewy texture.
해삼추출물은 시스테인(cysteine), 히스티딘(histidine), 루이신(lysine) 등 아미노산(amino acid)과 철(Fe), 인(P), 타우린(Taurine)을 함유하고 있어 돼지고기의 소화를 촉진시키며, 담석용해 및 간장의 해독 기능을 강화하여 돼지고기의 섭취에 의한 콜레스테롤 상승을 저감시킬 수 있다. Sea cucumber extract contains amino acids such as cysteine, histidine, and lysine, as well as iron (Fe), phosphorus (P), and taurine, which promotes the digestion of pork. , gallstone dissolution and liver detoxification can be strengthened to reduce cholesterol rise due to consumption of pork.
또한, 해삼추출물에는 뮤코다당체의 한형태인 콘드로이친(Chondroitin)이 함유되어 있다. 콘드로이친은 수분과 영양분을 축적해 주는 역할을 하여, 돼지고기의 유통 과정에서 소실될 수 있는 돼지고기 내 수분 및 단백질을 오랜기간 유지시킬 수 있다.In addition, the sea cucumber extract contains chondroitin, a form of mucopolysaccharide. Chondroitin plays a role in accumulating moisture and nutrients, so it can maintain moisture and protein in pork that may be lost during the distribution process of pork for a long time.
스피루리나(Spirulina platensis)로부터 추출된 스피루리나추출물은 필수 5대 영양소인 단백질, 인, 지방, 비타민, 미네랄을 포함해서 총 50여 종의 필수 영양성분을 비롯해 강력한 천연 항산화제인 SOD(Super oxide dismutase)를 포함하고 있어 항산화 작용, 혈중 콜레스테롤 개선 등의 효능이 있어, 돼지고기 내 포함된 지방 등의 섭취로 인해 발생할 수 있는 부작용을 저감시킬 수 있다. Spirulina extract extracted from Spirulina platensis contains a total of 50 essential nutrients including protein, phosphorus, fat, vitamins, and minerals, which are five essential nutrients, and SOD (Super oxide dismutase), a powerful natural antioxidant. It has effects such as antioxidant action and improvement of blood cholesterol, and can reduce side effects that may occur due to ingestion of fats contained in pork.
뽕나무, 산봉나무, 노상나무 등 동속 식물들의 뿌리껍질부분들을 지칭하는 상백피로부터 추출된 상백피추출물은 혈압강하작용을 나타내는 플라보노이드(flavonoids)가 주성분이며, 돼지고기의 보관 유통중 발생할 수 있는 세균을 억제하는 항균작용을 한다.The sangbaek hull extract, which refers to the root bark parts of mulberry, mountain hornbeam, and rhododendron plants, contains flavonoids that lower blood pressure as the main component, and it is a It has antibacterial action.
상기 천연추출물 액즙에는 물 1000 중량부에 대해 꽈리 열매 추출물 5~10 중량부, 바다포도추출물 20~25 중량부, 해삼추출물 10~15 중량부, 스피루리나추출물 3~5 중량부 및 상백피추출물 25~30 중량부가 혼합될 수 있다.The natural extract juice contains 5 to 10 parts by weight of sagebrush fruit extract, 20 to 25 parts by weight of sea grape extract, 10 to 15 parts by weight of sea cucumber extract, 3 to 5 parts by weight of spirulina extract and 25 to 30 parts by weight of spirulina extract based on 1000 parts by weight of water. Parts by weight may be mixed.
각 구성성분이 상대적으로 적게 들어간 경우, 각 구성성분에 의한 효과가 발현되기 힘들고, 상대적으로 많이 들어간 경우, 비경제적이다. 특히, 꽈리 열매 추출물 및 상백피추출물의 경우 상기 범위를 넘어서는 경우 돼지고기의 식감이 떨어질 수 있는 우려가 있다.When each component is contained in a relatively small amount, the effect by each component is difficult to be expressed, and when a relatively large amount is contained, it is uneconomical. In particular, there is a concern that the texture of the pork may be deteriorated if it exceeds the above range in the case of the apricot fruit extract and the sangbaekpi extract.
상기 천연추출물 액즙을 된장에 넣은 후 숙성시키는 제1 숙성단계는, 천연추출물 액즙 15중량%, 유자즙 10 중량% 및 된장 75 중량%를 섞어 12℃에서 144시간 숙성시킴으로서 수행된다.The first aging step of aging the natural extract juice after putting it in doenjang is performed by mixing 15% by weight of natural extract juice, 10% by weight of citron juice, and 75% by weight of soybean paste, followed by aging at 12° C. for 144 hours.
상기 제1 숙성단계가 완료된 된장을 첨가제와 함께 숙성시키는 제2 숙성단계는, 제1 숙성단계가 완료된 된장 98.5 중량%에 글리세린지방산 에스테르, 구연산, 아스파탐, 페닐알라닌 및 스테비오사이드가 혼합된 첨가제 1.5 중량%를 혼합하고 8℃에서 5일간 발효 숙성시킨다.The second aging step of aging the soybean paste on which the first ripening step has been completed with additives is 1.5 wt% of an additive in which glycerin fatty acid ester, citric acid, aspartame, phenylalanine and stevioside are mixed in 98.5 wt% of soybean paste having the first ripening step completed were mixed and fermented and aged at 8 °C for 5 days.
가공된 돼지고기를 제조된 숙성양념에 재우는 단계(S30)는 도 2에 도시된 것과 같이, 숙성용기(10)에 S20단계에서 제조된 숙성양념(100)을 넣고 돼지고기(200)의 일부분을 숙성양념(100)에 묻은 후 보관하는 단계로, 숙성양념(100)이 돼지고기(200) 내부로 침투하여 돼지고기의 맛과 풍미를 향상시키는 과정이다.In the step (S30) of marinating the processed pork in the prepared aged seasoning, as shown in FIG. 2, put the
이때, 돼지고기(200)의 하면(200B)은 숙성양념(100)에 파묻히고 돼지고기(200)의 상면(200T)은 숙성양념(100)에 파묻히지 않으며, 돼지고기(200)의 하면(200B)은 숙성용기(10)의 내측 바닥면(10B)과 이격된다. 즉, 돼지고기(200)의 상면(200T)은 외부공기에 노출되게 된다. 보다 구체적으로, 돼지고기(200)의 70%만이 숙성양념(100)에 묻히게 된다. 돼지고기(200)의 두께(200H)가 5.3cm인 경우를 예로 들면, 돼지고기(200)의 하면(200B)으로부터 약 3.5cm 내지 3.7cm는 숙성양념(100)에 묻히고, 상면으로부터 약 1.6cm 내지 1.8cm는 외부로 노출된다. 숙성양념(100)에 재워지고 난 돼지고기(200)는, 요리 시 상면(200T)이 돼지고기 요리기구(철판, 그릴 등)에 놓이게 된다.At this time, the
이와 같은 숙성방식을 통해 돼지고기의 육질을 부드럽게 하고 잡냄새를 제거하여 돼지고기의 맛, 향, 식감이 우수하고, 돼지고기 영양분의 섭취에도 도움을 주며, 돼지고기 지방 섭취에 의한 성인병, 대장암 발생 등도 억제할 수 있는 돼지고기를 제공할 수 있다. 이와 동시에, 숙성양념에 돼지고기를 재우는 단계에서 돼지고기의 일면(하면)에만 숙성양념이 직접적으로 접촉하고 타면(상면)에는 숙성양념이 직접적으로 접촉하지 않아, 돼지고기의 요리 시 요리기구가 양념에 의해 타는 문제를 줄일 수 있다.Through this aging method, it softens the pork meat and removes odors, so the taste, aroma and texture of pork are excellent, and it helps in the intake of pork nutrients. It is possible to provide pork which can also suppress the occurrence. At the same time, in the stage of marinating pork in the aged seasoning, the aged seasoning is in direct contact with only one side (lower side) of the pork and the aged seasoning does not directly contact the other side (top side). can reduce the burning problem.
이하, 구체적인 실시예와 비교예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples.
그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.
실시예 1Example 1
가공된 돼지고기를 숙성양념에 완전히 파묻고, 상온에서 12시간동안 재워두었다. 숙성양념에 재워둔 돼지고기를 185℃의 철판에서 구워 요리하였다.The processed pork was completely immersed in the aged seasoning and marinated at room temperature for 12 hours. Pork marinated in aged seasoning was cooked on an iron plate at 185℃.
돼지고기는 5.3cm의 두께로 절단하고, 하면에만 격자 형태의 칼집을 형성하여 가공되었으며, 숙성양념은 꽈리 열매 추출물, 바다포도추출물, 해삼추출물, 스피루리나추출물 및 상백피추출물이 포함된 천연추출물 액즙 및 글리세린지방산 에스테르, 구연산, 아스파탐, 페닐알라닌 및 스테비오사이드가 혼합된 첨가제를 된장에 넣어 제조하였다.Pork is cut to a thickness of 5.3cm and processed by forming a grid-shaped sheath only on the lower surface, and the aged seasoning is glycerin and extracts of natural extracts containing spirulina extract, sea grape extract, sea cucumber extract, and Spirulina extract. A mixture of fatty acid ester, citric acid, aspartame, phenylalanine and stevioside was added to soybean paste.
실시예 2Example 2
실시예 1에서와 동일하게 가공된 돼지고기 및 동일하게 제조된 숙성양념을 사용하되, 가공된 돼지고기의 하면은 숙성양념에 파묻고 상면은 외부공기로 노출시킨 채, 상온에서 12시간동안 재워두었다. 돼지고기가 재워진 동안, 돼지고기의 하면으로부터 3.7cm는 숙성양념에 묻히고, 상면으로부터 1.6cm는 외부로 노출되었다.The pork processed in the same manner as in Example 1 and the aged seasoning prepared in the same manner were used, but the lower surface of the processed pork was buried in the aged seasoning and the upper surface was exposed to the outside air, and marinated at room temperature for 12 hours. While the pork was marinated, 3.7cm from the bottom of the pork was covered in the aged seasoning, and 1.6cm from the top was exposed to the outside.
비교예comparative example
실시예 1에서와 동일하게 가공된 돼지고기를 숙성양념의 사용 없이 동일조건의 철판에서 구워 요리하였다.The pork, processed in the same manner as in Example 1, was cooked by roasting it on an iron plate under the same conditions without the use of aged seasoning.
실험예: 돼지고기의 맛, 향, 식감 및 조리성 관능평가Experimental Example: Sensory evaluation of taste, aroma, texture, and cooking ability of pork
실시예 1 및 2와 비교예를 통해 구운 돼지고기를 총 100명에게 시식하도록 하여 전체적인 맛, 향(점수가 높을수록 잡내의 정도가 낮음을 의미), 식감 및 소화정도(점수가 높을수록 덜 더부룩함을 의미)에 대한 평가를 조사하였고, 그 결과를 하기 표 1에 나타내었다. 맛, 향, 식감 및 소화정도는 각각 10점 만점으로 조사하였으며, 10점에 가까울수록 사람들이 선호하는 것임을 나타낸다. 조리성은 실시예 1 및 2와 비교예의 돼지고기를 조리한 요리사들의 의견 수렴으로 조사하였다.In Examples 1 and 2 and Comparative Examples, a total of 100 people were allowed to sample roasted pork, so that the overall taste, aroma (a higher score means a lower level of miscellaneous smell), texture and digestibility (the higher the score, the less bitterness) mean) was investigated, and the results are shown in Table 1 below. Taste, aroma, texture and digestibility were evaluated on a scale of 10, respectively, and the closer to 10, the more people prefer. Cookability was investigated by collecting opinions of cooks who cooked pork of Examples 1 and 2 and Comparative Examples.
표 1에 나타난 것처럼, 우수한 맛, 향, 식감 및 소화정도의 모든 항목에서 실시예 1 및 2 모두 비교예 대비 우수한 것으로 나타났으며, 실시예 1 및 실시예 2 간에는 각 항목에서 크게 유의미한 차이가 나타나지 않았다. 다만, 숙성양념에 숙성 시 돼지고기의 상면을 외부공기로 노출시킨 실시예 2에서 실시예 1 대비 양호한 조리성이 나타남을 알 수 있다.본 명세서에서는 본 발명자들이 수행한 다양한 실시예 가운데 몇 개의 예만을 들어 설명하는 것이나 본 발명의 기술적 사상은 이에 한정하거나 제한되지 않고, 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다.As shown in Table 1, both Examples 1 and 2 were superior to Comparative Examples in all items of excellent taste, aroma, texture and digestibility, and there was no significant difference between Examples 1 and 2 in each item. didn't However, it can be seen that in Example 2, in which the upper surface of the pork was exposed to outside air during aging in the aged seasoning, better cookability compared to Example 1. In the present specification, some examples of various examples performed by the present inventors It goes without saying that the technical spirit of the present invention is not limited or limited thereto, and may be modified and variously implemented by those skilled in the art.
Claims (2)
상기 돼지고기를 재우기 위한 숙성양념을 제조하는 단계; 및
상기 돼지고기의 적어도 일부분을 상기 숙성양념에 넣어 재우는 단계를 포함하되,
상기 돼지고기를 가공하는 단계는 상기 돼지고기를 5.2cm 내지 5.4cm의 두께로 절단하는 단계와, 절단된 상기 돼지고기의 양 절단면 중 제1 면에만 칼집을 형성하는 단계를 포함하며,
상기 숙성양념에 넣어 재우는 단계에서, 상기 돼지고기의 상기 제1 면 만이 상기 숙성양념에 넣어지고 상기 제1 면에 대향하는 상기 돼지고기의 제2 면은 외부공기에 노출되되, 상기 돼지고기의 상기 제1 면으로부터 상기 제2 면 방향으로 3.5cm 내지 3.7cm 영역은 상기 숙성양념에 넣어지고 상기 돼지고기의 상기 제2 면으로부터 상기 제1 면 방향으로 1.6cm 내지 1.8cm 영역은 외부공기에 노출되며, 상기 제1 면은 상기 숙성양념이 담아지는 숙성용기의 내측 바닥면과 이격되고,
상기 숙성양념은 된장; 꽈리열매추출물, 바다포도추출물, 해삼추출물, 스피루리나추출물 및 상백피추출물이 혼합된 천연추출물; 및 글리세린지방산 에스테르, 구연산, 아스파탐, 페닐알라닌 및 스테비오사이드가 혼합된 첨가제를 포함하며,
상기 숙성양념을 제조하는 단계는 물 1000 중량부에 대해 상기 꽈리열매추출물 5~10 중량부, 상기 바다포도추출물 20~25 중량부, 상기 해삼추출물 10~15 중량부, 상기 스피루리나추출물 3~5 중량부 및 상기 상백피추출물 25~30 중량부를 혼합한 천연추출물 액즙을 준비하는 단계와, 상기 천연추출물 액즙 15 중량%, 유자즙 10 중량% 및 된장 75 중량%를 섞어 12℃에서 144시간 숙성시키는 제1 숙성 단계와, 상기 제1 숙성 단계가 완료된 제1 숙성 된장 98.5 중량% 및 상기 첨가제 1.5 중량%를 혼합하여 8℃에서 5일간 숙성시키는 제2 숙성 단계를 포함하는,
돼지고기 숙성방법.processing pork;
preparing a seasoning seasoning for marinating the pork; and
Including the step of marinating at least a portion of the pork in the aged seasoning,
The step of processing the pork includes cutting the pork to a thickness of 5.2 cm to 5.4 cm, and forming a sheath only on the first side of both cut sides of the cut pork,
In the step of marinating in the aged seasoning, only the first side of the pork is put in the aged seasoning and the second side of the pork opposite to the first side is exposed to the outside air, An area of 3.5 cm to 3.7 cm from the first side to the second side is put in the aged seasoning, and an area from 1.6 cm to 1.8 cm from the second side of the pork in the direction of the first side is exposed to outside air, , the first surface is spaced apart from the inner bottom surface of the aging container in which the aging seasoning is contained,
The aged seasoning is soybean paste; A natural extract that is a mixture of chrysanthemum fruit extract, sea grape extract, sea cucumber extract, spirulina extract, and spirulina extract; and an additive in which glycerin fatty acid ester, citric acid, aspartame, phenylalanine and stevioside are mixed,
The step of preparing the aged seasoning is based on 1000 parts by weight of water, 5 to 10 parts by weight of the berry fruit extract, 20 to 25 parts by weight of the sea grape extract, 10 to 15 parts by weight of the sea cucumber extract, 3 to 5 parts by weight of the spirulina extract The first step of preparing a juice of a natural extract mixed with parts and 25-30 parts by weight of the Sangbaek skin extract, and mixing 15% by weight of the natural extract juice, 10% by weight of citron juice, and 75% by weight of soybean paste, and aging at 12° C. for 144 hours Comprising the aging step, and the second aging step of mixing 98.5 wt% of the first aged soybean paste and 1.5 wt% of the additive to which the first aging step is completed, and aging at 8°C for 5 days,
How to ferment pork.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190157954A KR102329968B1 (en) | 2019-12-02 | 2019-12-02 | Pork aging methods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190157954A KR102329968B1 (en) | 2019-12-02 | 2019-12-02 | Pork aging methods |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20210068674A KR20210068674A (en) | 2021-06-10 |
KR102329968B1 true KR102329968B1 (en) | 2021-11-23 |
Family
ID=76378251
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020190157954A KR102329968B1 (en) | 2019-12-02 | 2019-12-02 | Pork aging methods |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102329968B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102472733B1 (en) | 2022-01-20 | 2022-12-02 | 주식회사 딥플랜트 | Meat aging processing method |
KR102564537B1 (en) * | 2022-05-20 | 2023-08-07 | 주식회사 돈앤우농축산 | Composition of sauce for meat |
KR20240129737A (en) | 2023-02-21 | 2024-08-28 | 농업회사법인 해우림 주식회사 | Method for manufacturing convenience food using non-preferred parts of pork and convenience food there of |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101906992B1 (en) | 2017-05-11 | 2018-10-11 | 주식회사 비비씨 | Method for manufacturing functional materials using sea cucumber and sea grapes |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101107238B1 (en) * | 2009-11-06 | 2012-01-25 | 농업회사법인주식회사 청산녹수 | manufacturing method of Makkolli |
KR20110079972A (en) | 2010-01-04 | 2011-07-12 | 김상준 | Aged garlic-pork and manufacturing method thereof |
KR101341071B1 (en) * | 2012-01-18 | 2013-12-11 | 주식회사 워커힐 | Marinated Beef Short-ribs in Fermented Bean Paste and method for preparing the same |
KR101515533B1 (en) * | 2013-06-21 | 2015-04-29 | 고려대학교 산학협력단 | Composition Containing the Morus Alba Root Extract for Lowering Blood Cholesterol Levels |
KR20140071309A (en) * | 2014-05-21 | 2014-06-11 | 송상민 | Fat removal method of producing pig skin |
KR20160033427A (en) * | 2014-09-18 | 2016-03-28 | 주식회사 영원외식산업 | Preparation method of seasoning for pork and homemade pork rib according to aging temperature |
KR101806473B1 (en) | 2015-12-29 | 2017-12-07 | 주식회사 모닥홀딩스 | Method for aging pork using gold nano particle and aged pork using the same |
-
2019
- 2019-12-02 KR KR1020190157954A patent/KR102329968B1/en active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101906992B1 (en) | 2017-05-11 | 2018-10-11 | 주식회사 비비씨 | Method for manufacturing functional materials using sea cucumber and sea grapes |
Non-Patent Citations (2)
Title |
---|
[네이버 블로그] |
[여성동아] |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102472733B1 (en) | 2022-01-20 | 2022-12-02 | 주식회사 딥플랜트 | Meat aging processing method |
KR102564537B1 (en) * | 2022-05-20 | 2023-08-07 | 주식회사 돈앤우농축산 | Composition of sauce for meat |
KR20240129737A (en) | 2023-02-21 | 2024-08-28 | 농업회사법인 해우림 주식회사 | Method for manufacturing convenience food using non-preferred parts of pork and convenience food there of |
Also Published As
Publication number | Publication date |
---|---|
KR20210068674A (en) | 2021-06-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR102329968B1 (en) | Pork aging methods | |
KR102409069B1 (en) | Method For Aging Pork | |
KR20150005283A (en) | semi-drying fig by fig-enzyme salting and Method for Producing thereof | |
KR102145899B1 (en) | Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby | |
KR102632313B1 (en) | Manufacturing Method of Boiled Pork Head | |
KR102413725B1 (en) | Entrails andmanufacturing method thereof | |
KR102090052B1 (en) | Manufacturing method of roasted and dried pollack, and pollack manufactured by the method | |
CN107095221A (en) | A kind of green turnip does processing method | |
KR101089389B1 (en) | The method for making a skate ray in effect using Phellinus linteus and product thereof | |
KR101338245B1 (en) | Mackerel comprising a bundle and a black bean and Processing method thereof | |
KR100639236B1 (en) | Inhibiting method of browning of mideodeok meat, mideodeok meat which browning is inhibited, and products using it | |
CN110651976A (en) | Processing method of instant bamboo shoots in clear water | |
KR101692692B1 (en) | slices of raw skate seasoned with vegetable | |
KR20070084862A (en) | Manufacturing method for processed fish products containing fruit juice | |
CN113575899B (en) | Golden soup Buddha jumping wall stock, golden soup Buddha jumping wall and preparation method thereof | |
KR101559169B1 (en) | Using natural method of manufacturing a multi-functional fish sauce | |
KR101380095B1 (en) | A method for preparing meat aging Chaga | |
KR101579743B1 (en) | Using a natural method of manufacturing a low-salt aging mackerel | |
CN114947104B (en) | Production process of fresh chilli sauce and fresh chilli sauce | |
KR102651872B1 (en) | Steak with minimal loss of juice and manufacturing method thereof | |
KR101823460B1 (en) | Manufacturing method of Semi Dried Black Rockfish using Lentinus edodes Powder | |
CN107173786A (en) | A kind of processing method of gumbo capsicum sauce | |
KR20230101615A (en) | Chicken's curing method using natural by-products | |
KR101837066B1 (en) | Manufacturing method of Semi Dried Black Rockfish using Olive Oil | |
CN112089046A (en) | Golden mushroom sauce and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |