KR102357758B1 - Sundae with casing using swine small intestine containing cereals and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a donjang casing sundae that is made by removing the product of pig small intestine and uses grain instead of pork fat and pig blood (seonji) to improve the taste, so that there is no objection to foreigners as well as men and women of all ages, and a method for producing the same. it's about

Description

Sundae with casing containing grains and manufacturing method thereof {Sundae with casing using swine small intestine containing cereals and method of manufacturing the same}

The present invention relates to a grain-containing porcine casing sundae and a method for manufacturing the same, and more particularly, a porcine casing made by removing the product of pig small intestines is used as a sundae skin, and grains are used instead of pork and pig blood (seonji) to improve the taste By doing so, it relates to a donjang casing sundae and its manufacturing method, which are not objectionable to foreigners as well as men and women of all ages.

Sundae is one of Korea's traditional foods, made from pork intestines and minced meat, vegetables, vermicelli, and other sundae stuffed inside. There are several product groups.

Sundaepi has been using the intestines of dogs, cattle, sheep, and pigs since the Joseon Dynasty, and recently, pig intestines have been mainly used. There were many problems, such as taste.

In addition, the sundae beef contained pork fat and pig blood, which gave off a characteristic odor, and had a sense of rejection due to its poor appearance.

On the other hand, recently, as a westernized diet and life expectancy are extended, chronic degenerative diseases such as high blood pressure, heart disease, and obesity are increasing. The need for health functional foods that can help prevent chronic degenerative diseases and promote national health has increased significantly, and the preference for grains is increasing in particular.

In order to improve the sundae skin, a radish sundae using a sanitary tube and a manufacturing method thereof (Patent Document 1) were developed, and as an improvement by adding grains to the sundae, the sundae containing seafood (Patent Document 2), and the production of sundae There is a method (Patent Document 3), a sundae that contains grain dough such as starch to bind and mold the contents, and a manufacturing method thereof (Patent Document 4), etc. Recently, products in which sundae skin is replaced with collagen are sold, They were not satisfied with the texture or appearance of sundae, and also had a problem in that it was difficult to remove the unique taste of sundae.

Registered Patent Publication No. 10-0776198 Laid-open Patent Publication No. 10-2006-0029324 Laid-open Patent Publication No. 10-2009-0085856 Laid-open Patent Publication No. 10-2007-0040451

Accordingly, the present inventors paid attention to the fact that the pig intestine casing made by removing the product of pig intestines has removed the off-flavor. By substituting it with grains instead of grains, it was found that not only the unclean image of sundae can be avoided, the texture, etc. can be improved, but also the appearance and functionality can be improved, and the present invention has been completed.

Therefore, the object of the present invention is to avoid the off-flavor and unclean image of traditional sundae, improve the texture, and improve the functionality so that foreigners can eat it without any objection, so that it can be exported. By using grains instead of , it is to provide a pork-jang casing sundae with improved off-flavor and improved functionality.

Another object of the present invention is to provide a method for manufacturing a pork loin casing sundae with improved off-flavor and improved functionality by using a porcine casing as a sundae, and using grains as a substitute for pork and pig blood.

Another object of the present invention is to provide a novel use of the pig place casing.

In order to achieve the above object, the present invention provides a donjang casing sundae in which a sundae stuffing containing pork, grains, vegetables and vermicelli is filled in a pig meat casing sundae.

In addition, the present invention provides a step of (a) washing the pork belly casing in running water and soaking in lukewarm water for 1 to 5 hours, (b) soaking the vermicelli in lukewarm water, then adding minced pork and vegetables and mixing, The steps of mixing the mixture obtained by mixing again while adding seasonings with grains to obtain Sundaeso, and (c) filling the pre-soaked pork jang casing in step (a) with the sundaeso obtained in step (b) and steaming It provides a method for manufacturing a donjang casing sundae comprising the step of cooking.

In addition, the present invention provides a donjang casing sundae using the donjang casing as a sundae as a use of the donjang casing.

According to the present invention, the pork intestine casing separated by removing the giblets from the pork intestine is used as the skin, and grains are added instead of the pork fat and pig blood to the beef cattle as a binder and functional material, and pork, vermicelli, vegetables, etc. are added to the sundae. By manufacturing this, it has the effect of breaking away from the odor and filthy image of traditional sundae, and improving the texture and functionality, so that foreigners can consume it without any objection.

One embodiment of the present invention relates to a porridge casing sundae in which the sundae stuffing containing pork, grains, vegetables and vermicelli is filled in the porridge casing sundae.

The sundaes included in the pork-jang casing sundae of the present invention are based on the total weight of the sundaes, pork 30-53% by weight, grains 6-10% by weight, vegetables 22-30% by weight, vermicelli 11-21% by weight, and seasonings 8 to 10% by weight may be mixed.

The donjang casing included in the pigjang casing sundae of the present invention has no bitter taste, is shiny, and has a soft texture, compared to the pigjang from which the mucous membrane and impurities inside the pigjang are not removed from the pigjang. , there is no burst phenomenon, and it is possible to use one with increased elasticity and tension.

The pork intestine casing has no bitter taste because the intestinal mucosa (gob) is removed by 100%, its appearance is good because its own gloss is generated by removing impurities, the texture is soft, and the bursting phenomenon is greatly improved by drying after salting. It has elasticity and a unique texture that can be felt when chewing, and it is a safer food material because it does not use chemicals.

More specifically, the pig place casing includes the steps of removing impurities and mucous membranes inside the pig place from the pig place; After the step, immersion in saline for 3 to 6 hours, immersed in purified water at 0 to 10° C. for 1 to 3 hours to remove blood, salting and drying; and immersing the dried pigjang in purified water at 0 to 10° C. for 2 to 4 hours to increase the elasticity and tension of the pigjang, but is not limited thereto.

The pigjang casing may be used by purchasing a product manufactured according to the inventor's patented invention, "a method for manufacturing a natural pork sausage casing" (Patent No. 10-1426309).

The grains included in the pork-jang casing sundae of the present invention may be at least one selected from glutinous rice, brown rice, rice, soybeans, barley and oats, but is not limited thereto.

The grain is mixed with 6 to 10% by weight of sundae in the form of powder and paste, and when heated at 85° C. or higher for 10 to 30 minutes, the binding force of sundae can be effectively improved. In the case of the grain mixing amount of 6 wt% or less, the binding force is weak, and in the case of 10 wt% or more, there is a problem of poor texture.

The grains contained in the pork-jang casing sundae of the present invention are used to increase the binding force as a substitute for pork and pig blood, and to increase the low-fat and nutritional functionality of the existing sundae. In the present invention, as the grain, glutinous rice, brown rice, rice, soybean, barley, oats, etc. having binding power may be used, and barley is particularly preferable.

Barley is a low-fat starch crop and contains 8~15% protein as well as dietary fiber, vitamin B group, and various minerals. In particular, beta-glucan, a representative dietary fiber, relieves constipation, It is known as a functional substance that is effective in preventing various adult diseases, such as inhibiting cancer occurrence and lowering blood cholesterol.

All kinds of barley can be used for barley in the present invention. In particular, barley barley is more preferable because it contains a lot of GABA, which has a blood pressure lowering action.

In the present invention, the grain may be used as a powder having a size of 200 µm to 1 mm, preferably 500 µm, with good binding force, but it is more preferable to use it in a paste state, which is judged to improve binding force by gelatinization. In addition, when the concentration of the paste is 20% (w/w), it is most preferable because it has excellent chewability.

The pork included in the pork-jang casing sundae of the present invention is minced and mixed in an amount of 30 to 53% by weight. If it is lower than 30% by weight, palatability and nutrition are deteriorated, and if it is higher than 53% by weight, the texture may be deteriorated, which is not preferable because the chewing sensation may be reduced.

The pork can be purchased from the market and minced in a conventional way, and functions as a favorite food by providing nutrition and meat taste.

The vegetables included in the pork-jang casing sundae of the present invention are mixed by 22-30% by weight, and common vegetables including leeks, cabbage, Chinese cabbage, carrots, bean sprouts, bean sprouts, sesame leaves, water parsley, etc. are one or more according to your preference. It may be used, but leeks and cabbage are more preferred.

11 to 21% by weight of the vermicelli contained in the pork-jang casing sundae of the present invention is mixed, and after the first washing, the vermicelli is soaked in water at 60 to 80° C. for about 1 hour. This prevents the instant noodles from rapidly increasing in volume in the process of steaming the sundae, thereby preventing the sundae from bursting.

The seasonings included in the donjang casing sundae of the present invention may be further mixed according to preference, and include onion, garlic, red pepper, ginger, salted shrimp, soy sauce, mirin, sesame oil, perilla powder, salt, seasoning, pepper, etc. One or more common seasonings may be used.

Another embodiment of the present invention comprises the steps of: (a) washing the piggyong casing in running water, and soaking in lukewarm water for 1 to 5 hours; (b) after soaking the vermicelli in lukewarm water, adding minced pork and vegetables to the mixture, mixing the mixture again while adding seasonings, and mixing the resulting mixture with grains to obtain sundaeso; And (c) it relates to a method for producing a pork jang casing sundae comprising the step of filling the pre-soaked sundae in step (a) with the sundae stuffed in step (b) and then steaming it.

In the production method of the pigjang casing sundae of the present invention, the pigjang casing in step (a) includes the steps of removing impurities and mucous membranes inside the pigjang from the pigjang; After the step, immersion in saline for 3 to 6 hours, immersed in purified water at 0 to 10° C. for 1 to 3 hours to remove blood, salting and drying; and immersing the dried pigjang in purified water at 0 to 10° C. for 2 to 4 hours to increase the elasticity and tension of the pigjang, but a pre-prepared pigjang casing may be used, but the present invention is not limited thereto.

In the manufacturing method of the pork-jang casing sundae of the present invention, the term “tepid water” means tepid water at 36-41°C.

Another embodiment of the present invention relates to a donjang casing sundae using the donjang casing as a sundae skin.

Tonkatsu casing sundae using the pork loin casing as a sundae skin by including grains instead of pork fat and pig blood as sundae cattle, increases the binding power of sundae, and can reduce fat and increase nutritional functionality.

Hereinafter, the contents of the present invention will be described in detail through Examples and Comparative Examples. However, these are for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

1. Manufacture of pork shank casing for evacuation

After adding purified water to the pig place separated from the pig and aging it at 5 ° C for 15 hours, impurities and mucous membranes inside the pig place were removed using an impurity removal device. After immersion in purified water at 5° C. for 3 hours to completely remove blood, then 30% by weight of purified salt was added compared to pigjang and dried for 50 hours. The casing was prepared.

2. Manufacture of donjang casing sundae

Wash the pork belly casing in running water, soak it in lukewarm water at 38°C for 1 hour, and soak 11 wt% of vermicelli in lukewarm water, then mix 53 wt% of minced pork, 11 wt% of chives, and 11 wt% of cabbage, then seasoning Sodium glutamate, onion, garlic, red pepper, ginger, salted shrimp, soy sauce, mirin, sesame oil, perilla powder and pepper are mixed, mixed with 6% by weight of barley paste (concentration 20%), and filled in a pre-prepared pork cutlet casing. Then, it was steamed in a steamer to cook the sundae, and a pork-jang casing sundae was prepared.

<Example 2 ~ Example 8>

In Example 1, only the composition was changed as shown in Table 1 (unit: wt%), and the rest were prepared in the same manner. However, all pastes were used at a concentration of 20% (w/w).

<Comparative Example 1>

As shown in Table 1 above, in Example 1, sun derm skin was used as a collagen casing instead of a pig intestine casing, and the rest were prepared in the same manner.

<Experimental Example 1> Determination of concentration of grain paste

In the preparation of sundae with the composition of Example 1, the results of texture analysis are shown in Table 2 below at concentrations of barley paste of 20%, 40%, and 60%.

As shown in Table 2, it can be seen that the hardness and chewability are the best when the concentration of the barley paste is 20%. In the following examples, the barley paste was used at a concentration of 20%.

<Experimental Example 2> Analysis of 14 major nutrients according to grain content

In order to confirm the 14 major nutrient changes according to the grain content, the nutrients of Examples 1, 2 and 5 were requested to be analyzed by an external institution, the Korea Food Research Institute (located in Jeonbuk Innovation City), and the analyzed results are shown in Table 3 below. indicated.

As shown in Table 3 above, compared to Example 5 containing pork and pig blood, Examples 1 and 2 containing barley powder or barley paste as a substitute for pork and pig blood reduced fat, saturated fat, cholesterol, and calories. Thus, it can be seen that the functionality is improved.

<Experimental Example 3> Analysis of functional nutrients according to grain content

In order to confirm the functional nutrient change according to the barley content, the analysis of beta-glucan, GABA and fatty acid composition was requested by external organizations, the Korea Functional Food Research Institute (located in Bundang-gu, Seongnam-si, Gyeonggi-do) and the Korea Food Research Institute (located in Innovative City, Jeollabuk-do). The results are shown in Table 4 (beta glucan), Table 5 (GABA) and Table 6 (fatty acid composition) below.

As shown in Tables 4 and 5 above, it was confirmed that all of the porcine casing sundaes containing barley (Examples 1 and 2) contained beta-glucan and also contained a large amount of GABA, as shown in Table 6 Fat, saturated fat, and unsaturated fat were all reduced in the case containing barley compared to the case containing pork lard and pig blood, and it was confirmed that the cholesterol content also decreased significantly.

<Experimental Example 4> Sensory test

Table 7 below shows the results of a sensory test for five types of sundae prepared in Examples and Comparative Examples for 35 men and women in their 20s and 60s using a 9-point scale method.

The sensory evaluation items were very dislike (1 point), dislike (3 points), average (5 points), good (7 points), and very good (9 points) for five factors including appearance, texture, flavor, taste, and overall preference. points) to indicate the average value.

At this time, the panelists participating in the sensory test evaluated one sample, rinsed the inside of their mouth with water, and evaluated the next sample.

As can be seen from the results of the sensory test in Table 7, sundae whose raw skin is a pig casing (Example 1) received higher evaluations in appearance and texture than sundae with a collagen casing (Comparative Example 1). It is shiny and the contents inside can be checked with the naked eye, and it is judged that the natural pork belly contributed to the texture rather than artificial collagen.

In addition, the grain-containing porcine casing sundae (Example 1) showed higher results in texture and taste than the sundae without it (Example 8), indicating that the grain used as a binder improves the texture and taste. can

In addition, the sundae (Example 4) with reduced pork content and increased content of vermicelli and barley paste received a lower evaluation in all respects than sundae (Example 1) without it (Example 1), indicating that adequate pork should be included. can

In addition, sundae containing pork and pig blood as a binder (Example 5) received lower evaluations in appearance and flavor than Sundae containing barley paste, a grain (Example 1), which indicated that a substitute for pork and pig blood was needed. show the results

On the other hand, in the case of Example 1, it was the most excellent in all aspects in appearance, texture, flavor, taste, and overall preference.

Although described with reference to preferred embodiments of the present invention as described above, those of ordinary skill in the art can view the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the following claims. It will be understood that various modifications and variations of the invention are possible.

Claims (14)

As a donjang casing sundae filled with pork, barley, vegetables and vermicelli,
The Sundaeso is a mixture of 30 to 53% by weight of pork, 6 to 10% by weight of barley, 22 to 30% by weight of vegetables, 11 to 21% by weight of vermicelli, and 8 to 10% by weight of seasonings, based on the total weight of the sundaeso. ,
The barley is in a paste state of 20% (w / w) concentration, pork jang casing sundae. delete delete delete delete delete delete delete According to claim 1, wherein the vegetable is leek, cabbage, Chinese cabbage, carrot, bean sprouts, bean sprouts, sesame leaves, and water parsley, characterized in that the at least one selected from the pork-casing sundae. According to claim 1, wherein the seasoning is onion, garlic, red pepper, ginger, salted shrimp, soy sauce, mirin, sesame oil, perilla powder, salt, seasoning and pepper, pork-casing sundae characterized in that at least one selected from the group consisting of. (a) washing the pigjang casing in running water and soaking in lukewarm water for 1 to 5 hours;
(b) After soaking the vermicelli in lukewarm water, adding and mixing 30~53% by weight of minced pork and 22~30% by weight of vegetables, and then mixing again while adding 8~10% by weight of seasonings, 20% of the mixture obtained (w/w) mixing with 6-10 wt% of barley and 11-21 wt% of vermicelli in a paste state having a concentration to obtain Sundaeso; and
(c) A method for producing a pork jang casing sundae, comprising the step of filling the sundae stuffing obtained in step (b) into the pork jang casing pre-soaked in step (a) and then steaming it to cook it. The method of claim 11, wherein the pig place casing in step (a) comprises: removing impurities and mucous membranes inside the pig place from the pig place; After the step, immersion in saline for 3 to 6 hours, immersed in purified water at 0 to 10° C. for 1 to 3 hours to remove blood, salting and drying; and immersing the dried pigjang in purified water at 0 to 10° C. for 2 to 4 hours to increase elasticity and tension of the pigjang. delete delete