KR102334201B1 - Method for manufacturing smoked Abomasum for reducing benzopyrene residue and improve food taste - Google Patents

Abstract

The present invention relates to a manufacturing method for smoking abomasum as an ingredient. The method includes: (A) a pretreatment step of washing an abomasum ingredient and removing foreign matter; (B) an aging treatment step of aging the washed ingredient by salting; (C) a smoking treatment step of steaming the aged ingredient, drying the same, smoking the same, and then injecting superheated steam; and (D) a packaging step of cooling and cutting the smoked product and then performing type classification and packaging. In (C) the smoking treatment step, steaming is performed for 10 to 30 minutes at 80 to 100℃, drying is performed for 10 to 30 minutes at 70 to 80℃, smoking is performed for 10 to 20 minutes at 70 to 80℃, and superheated steam injection and treatment is performed for 10 to 30 minutes at 80 to 100℃ instead of smoking in the smoke house used during the smoking. According to the present invention, the pulpy abomasum mouthfeel resulting from dry cooking-based processing and the generation of benzopyrene resulting from existing abomasum roasting can be significantly reduced, an easy-to-purchase and easy-to-cook processed pig abomasum product such as instant and seasoned products can be developed for abomasum food popularization, instant food demand and consumption can be promoted regarding products with better pig abomasum characteristics, and pork by-products can be efficiently utilized and high added value creation can be carried out to lead the development of the agricultural and livestock industries in relation to farm income increase.

Description

{Method for manufacturing smoked Abomasum for reducing benzopyrene residue and improve food taste}

The present invention relates to a method of manufacturing smoked makchang, and more specifically, the dry cooking method used to produce the musky texture of makchang after processing and the generation of benzopyrene from conventional makchang baking. By significantly reducing Leading the popularization of makchang food through the development of various applied foods that take advantage of the characteristics of pig makchang, and revitalizing the demand for ready-to-use instant food that is easy to use and use, while increasing consumption, efficient use of pork by-products and creation of high added value It relates to a method of manufacturing smoked makchang for improving texture and reducing benzopyrene that can lead to the development of the livestock and livestock industry related to the increase in farmhouse profits.

In general, makchang is a food that has been in the spotlight recently, and its types are roughly divided into pig makchang and cattle makchang. Among them, pig makchang is called makchang within about 30cm from the rectum (anus), and in cattle makchang, the fourth upper part is called makchang, and it is also called hongchang or jeolchang. This makchang has much more calcium than general lean meat, is low-fat, high-protein, and has almost no cholesterol. In addition, it contains a lot of enzymes and contains a lot of high-quality protein that is light on the stomach, so it not only protects the body warm, but also has a large alcohol decomposition effect, reduces hangover, and is used as a skin beauty or diet food for women. It is used habitually and is known as a stamina food for men.

Due to this popularity, the number of franchise restaurants that started in Daegu with makchang products as the main menu is also increasing. In addition, thanks to the rapid growth of the outdoor market such as outdoor camping, sales of secondary processed meat products (sausage, bacon, canned ham, etc.) that can be easily cooked outdoors are increasing. Although consumption is increasing, makchang is still not activated due to various problems. In other words, makchang has a problem that it is not easily cooked at home due to problems such as hygiene problems, characteristic smell, poor appearance, and the meat is quite tough, so consumers have a low preference for it. and methods to be released as packaging products continue, but satisfactory results have not yet been obtained.

And as related prior art, Korean Patent Registration No. 10-0466943 (Prior Document 1), Korean Patent Application Laid-Open No. 10-2009-0125554 (Prior Document 2), etc. have been introduced.

Here, if we look at Prior Document 1, a conventional pork makchang is boiled water with beef dashi, miwon, salt, kiwi, which is mixed with salt in a certain amount of pork makchang, stirred and washed, oil is removed, and water is completely removed by cutting and processing to the required size. It is proposed to mix a certain amount of , mixed with the mixed seasoning mixture, aged at 0°C for 18 to 20 hours, vacuum-packed in the required unit, and then rapidly cooled at -20°C below zero.

However, according to the preceding document 1, it is through a generally widely used aging method, and it seems that it is insufficient to completely remove the unique odor of makchang through this aging method. In addition, when such makchang is roasted in a brazier, the smell is doubled and disturbs the appetite of consumers. In particular, the aging method is very long and requires a separate storage place and device for storage, which increases the cost and increases the temperature and humidity. There are disadvantages that require considerable attention, etc.

Prior Document 2 prepares a fresh pork makchang, then turns it over to remove the oil lumps attached to the inside of the pork makchang, put flour or salt into the pig makchang, rub and wash it, and then cut it into 2-3cm size to obtain a round pork makchang, cut Aging agent such as soju, meat tenderizer, and kiwi juice is added to the aged pork makchang for aging, and the aged pork makchang is put back into a heated pot and then cooked evenly while stirring. It is proposed to remove the moisture and oil from the pork belly, and then cut the round pork makchang lengthwise and trim it into a square, flat pork makchang so that it can be used for frying.

However, according to the preceding document 2, a method of improving the texture of meat and removing the smell through the aging method is effective to create a new taste by frying the aged makchang, but this is only according to the user's preference Not only is it difficult to apply it for grilling, but when you fry the makchang, the original light taste disappears and you only fry the dough using wheat flour in oil, so you ingest ingredients that are not good for your body, such as trans fat, and provide the cause of obesity. This has the disadvantage of causing adult diseases.

In order to solve this drawback, the present applicant has proposed Korean Patent Publication No. 10-1255425. In summary, the first step is to provide a makchang, and prepare by putting charcoal in the roasting machine; preheating the inside of the roaster; Putting a grill in the roaster to unglaze; Sprinkling wood chips in the roaster and ash unglazed by smoking; And taking out the makchang includes the step of finishing to be stored immediately or frozen. Accordingly, it is expected to have effects such as preventing changes in preservative properties and fat, improving preservation due to drying of moisture, maintaining soft meat quality, and removing odors inherent to makchang.

However, according to the prior literature, there is an advantage of removing off-flavor and improving flavor while extending the storage period of makchang in terms of mass production as packaging products for commercial and household use, but there is a regret that the possibility of benzopyrene generation due to smoking is raised. have.

On the other hand, in recent food, benzopyrene is known to be produced a lot during processing such as drying and smoking, or during baking or frying at high temperatures. It is limited to 5.0 μg/kg, and the Ministry of Food and Drug Safety in Korea in 2010 also regulates the concentration of benzopyrene in smoked foods at 5.0 μg/kg.

However, at present, there are almost no research data on monitoring and evaluating the stability of benzopyrene content in processed makjang products among smoked meat foods in Korea. Since benzopyrene is highly likely to be detected due to its characteristics, there may be a problem if consumption of processed makchang products increases through the globalization of Korean food in the future. The need to explore is emerging.

Korean Patent Publication No. 10-0466943 "Manufacturing method of pork cutlet" (Registration date: 2005. 01. 10.) Korean Patent Laid-Open Publication No. 10-2009-0125554 "Flat pork ribs for frying and cooking method therefor" (published date: 2009. 12. 07.) Korean Patent Publication No. 10-1255425, "Method of grilling makchang with smoke and roasting method accordingly" (Registration date: 2013. 04. 10.)

The purpose of the present invention for fundamentally improving the problems of the prior art as described above is the musky texture of makchang that occurs after processing using a dry cooking method and benzopyrene generated from conventional baking of makchang. By greatly reducing the occurrence of Leading the popularization of makchang food through development The goal is to provide a method of manufacturing smoked makchang to improve texture and reduce benzopyrene, which can lead to the development of the livestock and livestock industry related to the increase in farm income through the creation of

The present invention for achieving the above object, in a method of smoking makchang as a raw material: (A) a pretreatment step of washing the raw material to remove foreign substances; (B) an aging treatment step of aging the washed raw materials by cutting or drying them in their original size; (C) First, steam cooking the aged raw material at 80~100℃ for 10~30 minutes, secondly, dry it at 70~80℃ for 10~30 minutes, and thirdly, 70~80 A smoking treatment step in which smoking is performed at ℃ for 10 to 20 minutes, and 4 times, dry cooking is performed by injecting superheated steam at 80 to 100 ℃ for 10 to 30 minutes; and (D) a packaging step of cooling and cutting the smoked product, and then packaging it separately by type.

At this time, the (B) aging treatment step according to the present invention is kiwi juice, tocopherol mix, pear juice, ginger, garlic, onion, corn powder, pepper powder, perilla powder, soybean paste, red pepper paste, dashi, sugar, salt, soy sauce, vinegar , cider, mustard, lemon, pineapple, raw fruit juice of apples, garlic and ginger bulbs, onion vegetable sauce, pepper powder sauce ingredients, and regular seasonings of dashi and salt are added. , characterized in that it is aged for 18 to 72 hours at a temperature of 0 to 15 ℃.

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On the other hand, prior to this, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor should understand the concept of the term in order to explain his invention in the best way. Based on the principle that it can be appropriately defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, so at the time of the present application, various It should be understood that there may be equivalents and variations.

According to the present invention, the dry cooking method is used to greatly reduce the watery texture of the makchang that occurs after processing and the generation of benzopyrene that occurs in the existing grilling of makchang, thereby reducing the occurrence of large-scale supermarkets ㆍ Leading the popularization of makchang food by developing various processed pork makchang products that can be easily purchased and cooked at home, such as instant makchang, stick-type products, and seasoning products for CVS (convenience stores) such as convenience stores. Development of various applied foods that take advantage of the characteristics of makchang to increase consumption by activating the demand for ready-to-use and easy-to-use food, while at the same time developing the livestock and livestock industry related to the increase in farmhouse profits through the efficient use of pig by-products and the creation of high added value It provides an effect that can lead to

1 is a process diagram sequentially showing a method of manufacturing a smoked makchang for reducing benzopyrene according to the present invention.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

All technical terms used in the present invention have the following definitions unless otherwise defined, and are consistent with the meanings commonly understood by those skilled in the art in the relevant field of the present invention. In addition, although preferred methods and samples are described herein, similar or equivalent ones are also included in the scope of the present invention.

The present invention proposes a method for smoking makchang as a raw material. In particular, by using the dry cooking method to reduce the musky texture of makchang after processing and the generation of benzopyrene that occurs in conventional baking of makchang, it can be easily purchased at large marts and convenience stores, and can be easily cooked at home. Leading the popularization of makchang food through the development of various processed pork makchang products, and improving the texture and reducing benzopyrene by providing safe food such as easy and convenient development of various applied foods that take advantage of the characteristics of pig makchang Its purpose is to relate to a manufacturing method of smoked makchang for

On the other hand, the dry cooking described in the present invention is an in-house R&D technology utilizing the smoke house used in the production of existing processed meat products to improve the off-flavor and softness of pig makchang, which is generally used during smoking. Instead of smoking, the main point is to inject superheated steam over 100℃ into the smokehouse to preserve the texture of pork makchang.

If the manufacturing method of the present invention is compressed and described, it is completed and packaged after material washing and trimming, salting, aging, steam cooking, drying, smoking, and superheated steam injection (Dry cooking). go through the steps

According to the present invention (A) the pretreatment step removes foreign substances by washing the raw material. (A) In the pre-processing stage, raw pork and cattle are used as raw materials, and raw meat is preferred, but frozen meat is also acceptable. In the latter case, those frozen at -15°C or lower (up to -40°C) are used, and usually thawed within 10 to 24 hours (preferably 12 hours). Clean the thawed raw materials with natural water (usually tap water) to remove foreign substances stuck in the folds inside the makchang. In addition, it is very preferable in terms of removing odors to remove the oil that is adhered to the inside of the makchang in a sticky state. If these oils are not removed properly, the smell and taste of the makchang will drop sharply as well as a strong smell during the smoking process.

In addition, according to the present invention (B) the aging treatment step is aged by cutting the washed raw material or salting it in the state of its original size. (B) In the aging treatment step, the washed makchang may be cut or used in its original size. In the former case, the makchang is cut to a length of 5~45cm and used or used in its original size and dried. It is appropriate to avoid salting and wash the inside and outside several times through flour, as you may not be able to feel the unique taste of makchang. However, the method of removing the odor of makchang through the flour is common, and other methods other than these methods may be used. This salted makchang is again thoroughly mixed and blended with the basic source and the fragrance source, and then undergoes an aging treatment step of infiltrating the basic source and the fragrance source into the cells of the makchang, and a detailed description thereof will be described later.

At this time, according to the detailed manufacturing method of the present invention, the (B) aging treatment step is kiwi juice, tocopherol mix, pear juice, ginger, garlic, onion, corn powder, pepper powder, perilla powder, soybean paste, red pepper paste, dashi, sugar, salt , soy sauce, vinegar, cider, mustard, fresh fruit juices such as lemon, pineapple, and apple; bulb types such as garlic and ginger; vegetable sauce such as onion; It is characterized by adding a basic sauce and aging for 18 to 72 hours at a temperature of 0 to 15 ° C. (B) In the aging treatment step, the basic source and the fragrance source are sufficiently mixed and blended with the salted makchang, and then the basic source and the fragrance source are penetrated into the cells of the makchang. Of course, it is also possible to cut after going through the mixing process first according to each process situation of the mass production process.

Among these basic sauces, kiwi juice is a lipolytic enzyme that softens the meat and helps digestion. Tocopherol ginger and garlic contain antioxidants to enhance preservation and remove odors. It is useful for flavoring, and these basic sauces are formulated slightly differently depending on the purpose of the makchang to be manufactured. The basic sauce is mixed with makchang, the raw material, and when mixing is complete, it is moved to the aging room. The aging temperature and time are slightly increased or decreased depending on the type of product and working environment. In mass production, multiple partitioned aging rooms are used to continuously (daily or hourly units) produce blended raw meat.

At this time, in addition to the above-described basic sauce, it is also possible to add a fragrance source selected from red pepper powder, coffee powder, curry powder, and the like. This is to spread the consumer base with various types of makchang, each with a spicy, coffee, and curry flavor. For example, in the case of manufacturing bull makchang, a small amount of red pepper paste or capsaicin (one of aromatic hydrocarbons, the source of spiciness and pure spicy taste) is selectively added, and in the case of coffee makchang, coffee powder and curry In the case of makchang, curry powder, which contains turmeric as a basic ingredient, is selected and added more appropriately. Of course, it is okay to use artificial materials with proven harmlessness in addition to natural materials as other fragrance sources.

On the other hand, in any case, it is most preferable to use the basic sauce and the fragrance sauce in the range of 10 to 200 g for 5 kg of raw material makchang. Put 5 kg of raw meat makchang in a barrel, add about 150 g of sauce, and mix by stirring at a constant speed for about 3 to 10 minutes.

In addition, according to the present invention (C) in the smoking treatment step, the aged raw material is steamed first, dried secondarily, smoked third, and then smoked by injecting the fourth superheated steam. (C) In the smoking treatment step, the first to fourth processes are performed to smoke the aged makchang. Of course, it is better to automate the smoking process by introducing a dedicated automation facility for quality stability and productivity improvement, depending on the process situation of the mass production process. This is through the process of steam cooking the first process, the second drying process, the third smoking process, and the fourth process of injecting superheated steam (Dry cooking). is smoked, and a detailed description thereof will be described later.

At this time, according to the detailed manufacturing method of the present invention, the above-mentioned (C) smoking treatment step is a process of steam cooking at 80-100° C. for 10-30 minutes, and drying at 70-80° C. for 10-30 minutes. Treatment process, smoking process at 70~80℃ for 10~20 minutes, treatment by injecting superheated steam (Dry cooking) at 80~100℃ for 10~30 minutes at 80~100℃ instead of smoking in the smoke house used for smoking It is characterized in that the process is carried out. (C) In the smoking treatment step, steam cooking is first performed at 80~100℃ for 10~30 minutes, the second is dry treatment at 70~80℃ for 10~30 minutes, and thirdly, it is 70~ Smoke treatment at 80℃ for 10~20 minutes, and then dry cooking at 80~100℃ for 10~30 minutes at 80~100℃ for 10~30min. The detailed description accordingly can be derived from the following examples and experimental examples.

That is, in the (C) smoking treatment step, the first step is steam cooking at 99°C for 20 minutes, then the second drying treatment at 75°C for 10 minutes, and thirdly, smoking at 75°C for 15 minutes. ) treatment process and finally, dry cooking at 100℃ for 10-30 minutes, the yield of makchang was 57%, 56%, and 53%, respectively, and the change in appearance and surface shrinkage of the makchang was improved. Taste also improved. This is done through the steam cooking process to shape the appearance of the makchang, then the dry process and the smoking process to control the moisture on the surface, and dry cooking with superheated water to make it through the treatment process. This seems to be because the texture of the makchang has improved. Accordingly, in the (C) smoking treatment step, a steam cooking process - a dry process - a smoking process - a dry cooking process was set.

In addition, according to the present invention (D) packaging step, the smoked product is cooled and cut, and then packaged separately by type. (D) In the packaging step, the smoked makchang is quenched, cut by size, and then divided by type and vacuum packed in a tray according to weight (kg) to achieve sales by quenching or shipping. It is not limited. In addition, in the case of frozen storage, it is convenient and convenient because it can be grilled whenever the taster wants, and in particular, it is processed using the dry cooking method because the preservation of the makchang is greatly improved by preventing the change of fat, preventing the change of fat, and drying the water. By reducing the chewy texture of makchang that occurs later and the generation of benzopyrene caused by conventional baking, it can be easily purchased at large marts and convenience stores, and can be easily cooked at home, giving consumers an opportunity to easily access makchang. it causes

Hereinafter, examples and experimental examples will be described in detail to help the understanding of the present invention. However, the following Examples and Experimental Examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following Examples and Experimental Examples. Examples and experimental examples of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

First, in the survey on the preference for pork makchang, most of the respondents who liked pork makchang answered that the reason for liking it was because of its taste and texture. However, it is understood that the products currently sold as processed products of domestic pig makchang are insufficient. Most of the products sold on the market have a strong seasoning or simple heat treatment, so they have a watery texture and bad odor during cooking, which has a problem in product quality compared to makchang eaten at restaurants. In order to improve the texture problem when cooking pork makchang products, the dry cooking method was used, and to establish the processing method conditions suitable for CVS products, dry cooking was performed under various conditions to establish optimal conditions.

On the other hand, in the present invention, Dry Cooking is a technology researched and developed on its own using the smoke house used in the production of existing meat products to improve the odor and softness of pig makchang. Instead of smoking, superheated steam over 100℃ can be injected to preserve the texture of pork makchang.

(1) Dry Cooking method condition 1: Dry cooking temperature and time setting

First, in order to find the optimal dry cooking process conditions for pork makchang, different temperatures and times were compared and reviewed (Table 1). After dry cooking at 65°C for 30 minutes, and smoking at 85°C for 2 hours, the makchang had a strong smokey smell, and showed significant changes in appearance, such as low yield, rough surface, and shrinkage (Sample A). To compensate for this, the yield of makchang prepared by reducing the dry cooking time and smoking time increased, but still had a rough surface and shrinkage occurred (Sample B). As a result of manufacturing makchang by increasing the dry cooking temperature and time and reducing the smoking temperature and time, it was found that the shape of the makchang was greatly damaged (Sample C).

Table 1. Low-temperature dry cooking results

(2) Dry Cooking method condition 2: Comparison according to dry treatment before cooking

We tried to compare the quality characteristics of products by adding a dry process before dry cooking. Before entering the dry cooking process, the product was prepared by drying the surface of the makchang at 70°C for 10 minutes, then dry cooking at 80°C for 30 minutes and varying the smoking time (10-20 minutes) (see below). Sample 1-3).

In order to minimize the surface shrinkage of the makchang during the dry cooking process, dry the surface of the makchang at 70℃ for 10 minutes, go through the dry cooking process at 80℃ for 30 minutes, and then smoke at 75℃ for 10-20 minutes to prepare Sample 1-3. did Table 2 shows the comparison and yield of machine setting conditions and before/after treatment.

Table 2. Dry - Dry cooking process results

Through the above experiment, the dry cooking process used previously is a type in which air is circulated inside the machine. Unlike the dry cooking process used previously, the dry cooking (roasting) process was used, which heats without internal air circulation. The yield was 55-58%, which was similar to the previous process, but the shape of the makchang was still not captured and the surface was contracted, and the inside of the makchang was found to have a mushy texture.

(3) Dry Cooking method condition 3: Steam cooking comparison under various conditions

In order to compare the quality characteristics of makchang by adding the steam cooking process together with dry cooking, the products were manufactured by setting conditions such as Steam cooking - Dry cooking, Steam cooking - Dry, Dry - Steam cooking - Dry.

Table 3. High-temperature dry cooking results with steam cooking added

Through the above experiment, through the results of Sample AC and Sample 1-3, it was found that the surface shrinkage of the makchang occurred and the texture was slightly reduced when only the dry cooking process was performed. cooked. That is, after steam cooking at 99°C for 30 minutes, dry cooking at 90°C for 10 minutes and smoking at 75°C for 10 minutes to prepare Sample D. Table 3 shows the mechanical setting conditions for Sample D, and the comparison and yield before/after treatment. Sample D showed a yield of 49%, and it could be seen that the shape was maintained and the surface shrinkage was less compared to the dry-cooked makchang.

Based on these experimental results, based on the results of Sample AD and 1-3, dry and steam cooking processes are used appropriately to improve the yield, surface shrinkage and texture of makchang after processing, and to find the optimal dry cooking process for dry cooking. The study was conducted by setting various conditions for dry cooking.

After the steam cooking process, Sample 4-9 was prepared by adding a dry process to remove moisture from the surface of the makchang. That is, after steam cooking the makchang at 99℃ for 20 minutes, dry it at 75℃ for 10 minutes (Sample 4-6) or 20 minutes (Sample 7-9), and change the smoking time (10-20 minutes) at 75℃. Thus, the product was manufactured and the resulting change was compared, and the results are shown in Table 4.

Table 4. Steam cooking - Dry process results

Through the above experiment, the yield was Sample 4 (54%), Sample 5 (54%), Sample 6 (51%), Sample 7 (51%), Sample 8 (51%), Sample 9 (50%). It appeared close to the expected expected yield. After steam cooking, the longer the drying and smoking process times, the lower the yield, but there was no significant difference in appearance or texture. It was found that the appearance and texture were improved in the group that added the steam cooking process than when only dry cooking was performed.

In the Dry - Steam cooking - Dry process, Sample 10-12 was prepared by adding the Dry process before and after steam cooking and controlling the temperature based on the results of the Sample 4-9 manufacturing process. In other words, dry the makchang at 70℃ for 10 minutes, steam cooking at 99℃ for 20 minutes, dry it at 70℃ for 10 minutes, and then manufacture the product by varying the smoking time (10-20 minutes) at 75℃ and change accordingly The results of comparison are shown in Table 5.

Table 5. Dry-Steam cooking-Dry process results

Through the above experiment, the yield was slightly lower than that of Sample 4-9 with Sample 10 (46%), Sample 11 (50%), and Sample 12 (50%), and the surface of the makchang was slightly damaged due to the initial dry process. It can be seen that it is rough, but the texture and texture of the overall makchang has been improved.

(4) Dry Cooking method condition 4: After steam cooking, Dry Cooking review

Based on the results so far, the final modification/supplementation condition of the Dry Cooking method was set to Steam cooking - Dry - Dry cooking process. In this process, the yield of makchang came out appropriately after treatment, the texture was improved, and the appearance was the best. The final modification/supplementation conditions of the Dry Cooking method were set. That is, after steam cooking at 99°C for 20 minutes, dry at 75°C for 10 minutes, smoking at 75°C for 15 minutes, and finally dry cooking at 100°C for 10-30 minutes to prepare Sample 13-15. The results shown in Table 6 were shown.

Table 6. Steam cooking - Dry - Dry cooking process results

Through the experiment as described above, the yields of Makchang Sample 13-15 were 57%, 56%, and 53%, respectively, and the appearance change and surface shrinkage of Makchang were improved, and the texture was also improved. This seems to be because after controlling the appearance of the makchang with steam cooking, the moisture on the surface is controlled through the dry and smoking process, and the texture of the makchang is improved through the dry cooking process. Accordingly, the Steam cooking - Dry - Dry cooking process was set as the final process.

(5) Quality evaluation of pork makchang prepared according to dry cooking conditions

(5-1) Sensory evaluation

Sensory evaluation was conducted on trained participating researchers, and the sensory evaluation of pig makchang prepared by dry cooking according to each condition was conducted. In total, samples with excellent sensory evaluation were selected one by one from a total of 5 groups. Primary sensory evaluation was performed on the selected five makchang Samples 3, 6, 9, 12, and 14, and the results are shown in Tables 7 and 8.

Table 7. Sensory evaluation of pork makchang prepared according to dry cooking conditions (1st)

Table 8. Sensory evaluation of pork makchang prepared according to dry cooking conditions (2nd)

As a result, it was found that there was no significant symbolic difference for each sample. Thereafter, secondary sensory evaluation was performed on Samples 3, 9, 12, and 14 except for Sample 6 among Samples 6 and 9 with similar manufacturing methods. As a result, Sample 14 received the highest evaluation in color, flavor, texture, and overall preference, and it was judged that the yield was appropriate and the appearance and texture were the most improved. it's one stick Sample 3 received the second highest rating, which is a makchang made by the Dry - Dry cooking process. Samples 9 and 12 are makchang prepared by Steam cooking - Dry and Dry - Steam cooking - Dry processes, respectively.

(5-2) Physical property evaluation

Pig makchang manufactured through the dry cooking method is evaluated for mechanical properties and sensory properties. The evaluation of mechanical properties is expressed as an average value measured three times using a Rheometer (Compac-100 Ⅱ, Sun Scientific Co., Japan). Sensory property evaluation is divided into texture, color, taste, flavor, and overall acceptability using a 7-point sign scale method, very poor (1 point), and poor (2 points). points), slightly poor (3 points), average (4 points), slightly good (5 points), good (6 points), and very good (7 points).

The physical properties were evaluated on Samples 3, 6, 9, 12, and 14 of pig makchang prepared according to dry cooking conditions. Samples are general makchang CON, Sample 3(Dry - Dry cooking), Sample 6(Steam cooking - Dry), Sample 9(Steam cooking - Dry), Sample 12(Dry - Steam cooking - Dry), Sample 14(Steam cooking - Dry - Dry cooking), shear force was measured using a rheometer (Compac-100 Ⅱ, Sun Scientific Co., Japan), and the results are shown in Table 9.

Table 9. Physical property evaluation of pork makchang prepared according to dry cooking conditions

CON, Sample 3(Dry - Dry cooking), Sample 6(Steam cooking - Dry), Sample 9(Steam cooking - Dry), Sample 12(Dry - Steam cooking - Dry), Sample 14(Steam cooking - Dry - Dry cooking )

As a result, in the case of CON and Sample 3, the measured value was low in the group treated only with dry cooking, which is thought to be because the physical properties of the makchang weaken and it is difficult to maintain the shape due to simple drying. Samples 6, 9, 12, and 14 were groups treated with both steam cooking and dry cooking. It was found that the strength and hardness were relatively increased by steam treatment, but it was lowered depending on the treatment conditions, and in the case of Sample 14, the final established conditions It can be seen that the treated group has softer properties compared to other steam treatment groups.

(6) Analysis of benzopyrene of pork makchang prepared according to dry cooking conditions

① Extraction: Weigh about 10 g of the pulverized and homogenized sample, put it in a round-bottom flask along with 100 mL of 1M potassium hydroxide/ethanol solution, add 1 mL of the internal standard, and attach a reflux cooling device. After alkali decomposition in a heat extractor (80℃) for 3 hours, and after cooling quickly, 50mL of hexane is added through a reflux condenser, and 50mL of ethanol:hexane (1:1) solution is used and transferred to a separatory funnel. Add 50 mL of water to the separatory funnel, shake to separate the water layer and the hexane layer, separate the hexane layer, put it in another separatory funnel, add 50 mL of hexane to the water layer, and repeat the extraction process twice. Combine all the hexane layers. Add 100 mL each of water to the hexane layer, shake to mix, leave still, and discard the water layer. Repeat the operation twice. The hexane layer is dehydrated and filtered using filter paper containing about 15 g of anhydrous sodium sulfate, and then concentrated to about 2 mL under reduced pressure in a water bath at 40° C. or less.

② Purification: Use the Florisil cartridge after pouring out 10 mL of dichloromethane and 20 mL of hexane at a rate of 2-3 drops per second in advance. Put the above concentrate into this cartridge and elute with 5 mL of hexane and 15 mL of hexane/dichloromethane (3:1), respectively. Then, the eluate was concentrated and dried under nitrogen gas in a water bath at 40°C or lower under nitrogen gas. Then, the residue was dissolved in acetonitrile. The total amount is 1 mL, and it is filtered through a 0.45 μm membrane filter to use as a test solution.

③ Device analysis

- Measurement conditions of liquid chromatography

- Column: Supelcosil LC-PAH (4.6 ㅧ 250 mm, 5 ㎛) or equivalent

- Column temperature: 35℃

- Detector wavelength: excitation wavelength 294 nm, fluorescence wavelength 404 nm

- Mobile phase: A mixture of acetonitrile and water (8:2)

- Mobile phase flow rate: 1.0 mL/min

The benzopyrene of samples 3, 6, 9, 12, and 14 prepared according to dry cooking conditions was analyzed. Samples are general makchang CON, Sample 3(Dry - Dry cooking), Sample 6(Steam cooking - Dry), Sample 9(Steam cooking - Dry), Sample 12(Dry - Steam cooking - Dry), Sample 14(Steam cooking - Dry - Dry cooking) was used, and benzopyrene was measured using HPLC, and the results are shown in Table 10.

Table 10. Analysis of benzopyrene of pork makchang prepared according to dry cooking conditions

As a result, it was found that the content of benzopyrene in dry cooking makchang was lower than that of general makchang. The benzopyrene of general makchang was 0.2188 ppb/g, whereas the sample was measured to be 0.2355, 0.1177, 0.0864, 0.0335, and 0.1787 ppb/g, respectively.

According to the present invention, the dry cooking method is used to greatly reduce the watery texture of the makchang that occurs after processing and the generation of benzopyrene that occurs in the existing grilling of the makchang by greatly reducing (低減) large-scale supermarket ㆍ Leading the popularization of makchang food by developing various processed pork makchang products that can be easily purchased and cooked at home, such as instant makchang, stick-type products, and seasoning products for CVS (convenience stores) such as convenience stores. Development of various applied foods that take advantage of the characteristics of makchang to increase consumption by activating the demand for ready-to-use and easy-to-use food, and at the same time, the development of the livestock and livestock industry related to the efficient use of pig by-products and the creation of high added value to increase farm household profits can lead

The present invention is not limited to the described embodiments, and it is apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. Accordingly, it should be said that such variations or modifications fall within the scope of the claims of the present invention.

Claims (5)

A method of smoking makchang as a raw material, comprising:
(A) a pre-treatment step of washing the raw material to remove foreign substances;
(b) an aging treatment step of aging the washed raw materials by cutting or drying them in their original size;
(C) First, steam cooking the aged raw material at 80-100° C. for 10-30 minutes, second dry processing at 70-80° C. for 10-30 minutes, and thirdly 70-80 A smoking treatment step in which smoking is performed at ℃ for 10 to 20 minutes, and 4 times, dry cooking is performed by injecting superheated steam at 80 to 100 ℃ for 10 to 30 minutes; and
(D) a packaging step of cooling and cutting the smoked product and then packaging it by type; According to claim 1,
The (B) aging treatment step is kiwi juice, tocopherol mix, pear juice, ginger, garlic, onion, corn powder, pepper powder, perilla powder, soybean paste, red pepper paste, dashi, sugar, salt, soy sauce, vinegar, cider, mustard, lemon , Add a basic sauce selected from raw fruit juice of pineapple, apple, bulbs of garlic and ginger, vegetable sauce of onion, sauce ingredients of pepper powder, and general seasonings of dashi and salt, and heat at 0~15℃. A method of manufacturing smoked makchang for improving texture and reducing benzopyrene, characterized in that it is aged for 18 to 72 hours at a temperature. delete delete delete

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