KR102470191B1 - 산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법 및 이에 의해 제조된 간편식 한우 스테이크 - Google Patents
산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법 및 이에 의해 제조된 간편식 한우 스테이크 Download PDFInfo
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
본 발명에 따른 산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법은 산양삼 분말을 제조하는 산양삼 분말 제조 단계(S100); 한우 원료육을 준비하여 핏물을 제거하고 비식용 부위를 제거하는 한우 원료육 전처리 단계(S200); 상기 비식용 부위가 제거된 한우 원료육을 염지액에 침지시켜 염지하는 한우 원료육 염지 단계(S300); 상기 염지된 한우 원료육에 천연 추출물을 혼합한 후 냉장 숙성하는 천연 추출물 혼합 및 냉장 숙성 단계(S400); 상기 냉장 숙성된 한우 원료육을 일정한 중량 단위로 절단한 후 가열하여 조리하는 한우 원료육 절단 및 가열 조리 단계(S500); 및 상기 절단되어 가열 조리된 한우 원료육과 산양삼 분말을 혼합하여 한우 스테이크를 제조하는 스테이크 제조 단계(S600)를 포함한다.
상기한 구성에 의해 본 발명에 따른 산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법은 산양삼과 한우를 이용하여 간편하게 취식할 수 있는 스테이크를 제조함으로써, 산양삼의 영양성분을 용이하게 섭취할 수 있고, 한우 고유의 쫄깃하고 부드러운 식감 및 영양과, 각종 재료들의 맛과 영양을 균형있게 섭취할 수 있는 간편식 한우 스테이크를 제조할 수 있다.
Description
도 2는 본 발명에 따라 제조된 산양삼 성분이 포함된 간편식 한우 스테이크를 보여주는 사진이다.
점수 | 평가 기준 |
9 | 매우 좋음 |
7 | 좋음 |
5 | 보통 |
3 | 나쁨 |
1 | 매우 나쁨 |
구분 | 식감 | 향(냄새) | 조직감 | 풍미(맛) | 종합적 선호도 |
실시예 1 | 8.4 | 8.5 | 8.4 | 8.6 | 8.5 |
실시예 2 | 8.3 | 8.4 | 8.4 | 8.5 | 8.4 |
실시예 3 | 8.4 | 8.4 | 8.5 | 8.3 | 8.4 |
비교예 1 | 6.2 | 6.1 | 6.1 | 6.0 | 6.1 |
비교예 2 | 6.3 | 6.2 | 6.1 | 6.1 | 6.2 |
Claims (6)
- 산양삼 분말을 제조하는 산양삼 분말 제조 단계(S100);
한우 원료육을 준비하여 핏물을 제거하고 비식용 부위를 제거하는 한우 원료육 전처리 단계(S200);
상기 비식용 부위가 제거된 한우 원료육을 염지액에 침지시켜 염지하는 한우 원료육 염지 단계(S300);
상기 염지된 한우 원료육에 천연 추출물을 혼합한 후 냉장 숙성하는 천연 추출물 혼합 및 냉장 숙성 단계(S400);
상기 냉장 숙성된 한우 원료육을 일정한 중량 단위로 절단한 후 가열하여 조리하는 한우 원료육 절단 및 가열 조리 단계(S500); 및
상기 절단되어 가열 조리된 한우 원료육과 산양삼 분말을 혼합하여 한우 스테이크를 제조하는 스테이크 제조 단계(S600)를 포함하고,
상기 한우 원료육 전처리 단계(S200)에서 상기 한우 원료육의 핏물 제거는 상기 준비된 한우 원료육을 10 내지 15℃ 온도의 침지액에 5 내지 10분 동안 침지시켜 수행되고,
상기 한우 원료육 염지 단계(S300)에서 상기 염지액은 양파분말 10 내지 20 중량부, 정제염 20 내지 30 중량부, 간장 30 내지 50 중량부, 청주 10 내지 20 중량부, 마늘즙 5 내지 15 중량부, 후춧가루 3 내지 7 중량부, 설탕 10 내지 20 중량부, 계피가루 3 내지 5 중량부 및 정제수 40 내지 60 중량부의 중량 비율로 혼합되어 제조되고, 상기 비식용 부위가 제거된 한우 원료육을 염지액에 침지시킨 후 8 내지 12℃의 온도에서 30 내지 50분 동안 침지시킴으로써 수행되며,
상기 천연 추출물 혼합 및 냉장 숙성 단계(S400)에서 상기 천연 추출물은 엉겅퀴 추출물, 질경이 추출물, 새콩 추출물 및 돌가시나무 추출물로 이루어진 천연 추출물이 사용되는 것을 특징으로 하는 산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법.
- 삭제
- 삭제
- 제 1항에 있어서,
상기 천연 추출물 혼합 및 냉장 숙성 단계(S400)는 상기 염지된 한우 원료육 전체 100 중량부에 대해 천연 추출물 5 내지 10 중량부의 중량 비율로 혼합한 후 3 내지 5℃의 온도에서 10 내지 20시간 동안 냉장 보관함으로써 진행되고,
상기 천연 추출물은 엉겅퀴 추출물, 질경이 추출물, 새콩 추출물 및 돌가시나무 추출물이 1:1:1:1의 중량 비율로 포함되어 제조된 것을 특징으로 하는 산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법.
- 제 4항에 있어서,
상기 스테이크 제조 단계(S600)에서 상기 산양삼 분말은 상기 절단되어 가열 조리된 한우 원료육 100 중량부에 대해 1 내지 5 중량부의 중량 비율로 혼합되는 것을 특징으로 하는 산양삼 성분이 포함된 간편식 한우 스테이크의 제조방법.
- 제 1항, 제4항 및 제 5항 중에서 어느 하나의 방법으로 제조된 것을 특징으로 하는 산양삼 성분이 포함된 간편식 한우 스테이크.
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