KR102499344B1 - lotus leaf tteokgalbi - Google Patents
lotus leaf tteokgalbi Download PDFInfo
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- KR102499344B1 KR102499344B1 KR1020220095188A KR20220095188A KR102499344B1 KR 102499344 B1 KR102499344 B1 KR 102499344B1 KR 1020220095188 A KR1020220095188 A KR 1020220095188A KR 20220095188 A KR20220095188 A KR 20220095188A KR 102499344 B1 KR102499344 B1 KR 102499344B1
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- lotus leaf
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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 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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 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
- A23L15/00—Egg products; Preparation or treatment 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 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
- 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 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
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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 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment 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 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 연잎떡갈비에 관한 것이다.The present invention relates to lotus leaf tteokgalbi.
떡갈비는 김치, 비빔밥, 불고기, 갈비 등과 함께 한국의 대표 전통요리 중 하나로서 돼지고기나 소고기의 갈비살을 곱게 갈아서 방망이로 두들긴 후 양념과 반죽하여 일정 형상으로 만들어 프라이팬이나 석쇠에 구워서 만드는 음식으로, 부드럽고 영양이 풍부하여 남녀노소, 특히 외국인에게도 인기가 있는 음식이다. 현재 판매되고 있는 대부분의 떡갈비류 제품은 돼지고기나 소고기를 잘 다져서 간장, 마늘, 양파, 생강, 설탕, 소금 등의 갖은 양념과 함께 버무린 후에 일정 수준의 숙성시간을 거쳐 네모나 둥근 모양 등의 일정한 형태로 타공(빈 구멍에 조성물을 채워 놓고 이를 기계적으로 밀어 내는 방식)하는 방식으로 찍어낸 후에 열처리하여 만들고 있다.Tteokgalbi is one of Korea's representative traditional dishes along with kimchi, bibimbap, bulgogi, and galbi. It is a food made by finely grinding pork or beef ribs, pounding them with a bat, kneading them with seasonings, forming them into a certain shape, and then grilling them on a frying pan or grill. Soft and nutritious, it is a popular food among men and women of all ages, especially foreigners. Most of the tteokgalbi products currently on the market are minced pork or beef, mixed with various seasonings such as soy sauce, garlic, onion, ginger, sugar, salt, etc. It is made by punching in the form (a method of filling an empty hole with a composition and mechanically pushing it) and then heat-treating it.
이러한 떡갈비는 최근 정부에서 적극적으로 추진하고 있는 한식의 세계화 사업과 소비자의 다양한 요구에 부응하여 한층 좋은 맛을 내면서도 가정에서 손쉽게 즐길 수 있도록 하고자 관련 업계 및 학계에서는 기존의 전통적인 맛이나 모양을 응용하여 다양한 방식으로 개발을 시도하고 있다.These tteokgalbi have recently been actively pursued by the government in response to the globalization of Korean food and the various needs of consumers, so that they can be easily enjoyed at home while producing a better taste. I am trying to develop this way.
한편, 떡갈비는 다른 갈비요리와는 달리 갈비살 등을 곱게 다져서 만들기 때문에 연하고 부드러운 고기 맛을 느낄 수 있지만, 기존의 떡갈비는 익힌 후 식어버리면 그 표면이 말라버리고 육즙이 증발하는 문제점이 있다.On the other hand, unlike other rib dishes, tteokgalbi is made by finely mincing ribs, so you can feel the soft and tender meat taste.
또한 떡갈비에는 다양한 야채와 과일을 부재료로 사용하여 양념하기 때문에 일반 육류보다는 균형된 영양소를 섭취할 수 있지만, 더욱 더 많은 영양성분을 공급함과 동시에 맛과 풍미를 향상시켜 기호성을 높이는 것이 필요하다.In addition, since tteokgalbi is seasoned with various vegetables and fruits as sub-ingredients, it is possible to consume more balanced nutrients than regular meat, but it is necessary to increase palatability by supplying more nutrients and improving taste and flavor at the same time.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 맛과 풍미를 향상시키고 높은 육즙 함량으로 부드러울 뿐만 아니라 영양성분 공급도 우수한 떡갈비를 제공하는 것이다.The present invention has been made to solve the above problems, and an object of the present invention is to provide tteokgalbi that improves taste and flavor and is not only soft with high juice content but also excellent in supplying nutrients.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
돼지고기를 포함하는 주원료; 및Main ingredients including pork; and
연잎을 포함하는 조성물로 제조되는 간장소스를 포함하는 양념원료;를 포함하는 연잎떡갈비를 제공한다.It provides lotus leaf tteokgalbi comprising a; seasoning raw material including soy sauce prepared from a composition containing lotus leaf.
또한, 상기 주원료는 돼지고기 120 중량부, 대파 10 중량부 및 양파 10 중량부를 포함하고,In addition, the main ingredient includes 120 parts by weight of pork, 10 parts by weight of green onion and 10 parts by weight of onion,
상기 양념원료는 간장소스 15 중량부, 백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 연잎가루 1 중량부를 포함하고,The seasoning ingredients include 15 parts by weight of soy sauce, 5 parts by weight of white sugar, 0.5 parts by weight of black pepper, 0.5 parts by weight of Miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of minced garlic, and 0.5 parts by weight of ginger juice. And 1 part by weight of lotus leaf powder,
상기 간장소스는 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 포함하는 조성물로 제조된 것을 특징으로 한다.The soy sauce includes 4 parts by weight of lotus leaf, 140 parts by weight of dark soy sauce, 1 part by weight of red pepper seeds, 0.1 part by weight of bay leaves, 75 parts by weight of white sugar, 5 parts by weight of apples, 10 parts by weight of pears, 85 parts by weight of onions, and 20 parts by weight of caramel. It is characterized in that it is made of a composition that.
또한, 본 발명은In addition, the present invention
연잎을 세척하여 준비하고, 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 혼합하여 조성물을 제조하는 단계; 상기 조성물을 75-85℃의 온도로 30-50분 동안 가열하는 단계; 온도를 35-45℃로 내린 후 50-70분 동안 숙성시키는 단계; 및 숙성시킨 조성물을 여과하는 단계;를 포함하는 간장소스를 제조하는 단계;Lotus leaf was washed and prepared, 4 parts by weight of lotus leaf, 140 parts by weight of soy sauce, 1 part by weight of red pepper seeds, 0.1 part by weight of bay leaf, 75 parts by weight of white sugar, 5 parts by weight of apple, 10 parts by weight of pear, 85 parts by weight of onion, and 20 parts by weight of caramel Preparing a composition by mixing parts by weight; heating the composition to a temperature of 75-85° C. for 30-50 minutes; Aging for 50-70 minutes after lowering the temperature to 35-45 ° C; Preparing a soy sauce comprising; and filtering the aged composition;
연잎을 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 연잎을 분쇄하여 분말화하는 단계; 및 분말화된 연잎을 85-95℃의 온도로 볶아주는 단계;를 포함하는 연잎가루를 제조하는 단계;Steaming the lotus leaf at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C for 50-70 minutes, and drying at a temperature of 45-55 ° C for 280-320 minutes; Grinding and powdering the steamed and dried lotus leaves; Preparing lotus leaf powder comprising; And roasting the powdered lotus leaf at a temperature of 85-95 ° C.;
돼지고기 다져 돼지고기 다짐육을 준비하는 단계; 대파 및 양파를 세척하고 일정 크기로 잘라 준비하는 단계; 및 돼지고기 다짐육 120 중량부, 대파 10 중량부 및 양파 10 중량부를 혼합하는 단계;를 포함하는 주원료를 제조하는 단계;Mincing pork to prepare minced pork; Washing green onions and onions and preparing them by cutting them to a certain size; Preparing a main ingredient comprising; and mixing 120 parts by weight of minced pork, 10 parts by weight of green onion and 10 parts by weight of onion;
백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 상기 연잎가루 1 중량부를 10-20분 동안 버무려 혼합물을 제조하는 단계; 및 상기 혼합물에 상기 간장소스 15 중량부를 첨가하여 혼합하는 단계;를 포함하는 양념원료를 제조하는 단계; 및5 parts by weight of white sugar, 0.5 parts by weight of black pepper, 0.5 parts by weight of miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of minced garlic, 0.5 parts by weight of ginger juice and 1 part by weight of lotus leaf powder 10-20 Mixing for minutes to prepare a mixture; and adding 15 parts by weight of the soy sauce to the mixture and mixing the mixture. and
상기 주원료 및 양념원료를 혼합하는 단계;를 포함하는 연잎떡갈비의 제조방법을 제공한다.It provides a method for manufacturing lotus leaf tteokgalbi comprising the step of mixing the main raw material and seasoning raw material.
본 발명에 따른 연잎떡갈비는 맛과 풍미가 우수하고, 연잎 성분을 포함하여 더욱 많은 영양성분을 공급할 수 있을 뿐만 아니라, 육즙을 향상시키고 육즙의 풍미를 높여 기호성이 더욱 우수하다.The lotus leaf tteokgalbi according to the present invention has excellent taste and flavor, can supply more nutrients including lotus leaf components, and has better palatability by improving the gravy and enhancing the flavor of the gravy.
도 1은 본 발명에 따른 연잎떡갈비의 제조방법을 순서도로 나타낸 것이다.1 is a flow chart showing a method for manufacturing lotus leaf tteokgalbi according to the present invention.
이하에서는 첨부된 도면을 참조하여 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 도면에서 묘사되고 상세한 설명에서 자세하게 설명될 수 있다. 그러나 첨부된 도면에 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 첨부된 도면에 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.
본 발명은 돼지고기를 포함하는 주원료; 및 연잎을 포함하는 조성물로 제조되는 간장소스를 포함하는 양념원료;를 포함하는 연잎떡갈비를 제공한다.The present invention is a main ingredient containing pork; It provides lotus leaf tteokgalbi comprising a; and seasoning raw material including soy sauce prepared from a composition containing lotus leaf.
이하, 본 발명에 따른 연잎떡갈비에 대하여 상세히 설명한다.Hereinafter, the lotus leaf tteokgalbi according to the present invention will be described in detail.
본 발명에 따른 연잎떡갈비는 돼지고기를 포함하는 주원료를 포함한다.Lotus leaf tteokgalbi according to the present invention includes a main ingredient including pork.
상기 주원료는 돼지고기 120 중량부, 대파 10 중량부 및 양파 10 중량부를 포함한다. 상기 돼지고기는 분쇄하여 다짐육의 형태로 적용한다. 상기 대파 및 양파는 잘게 썰어 사용한다.The main ingredient includes 120 parts by weight of pork, 10 parts by weight of green onion and 10 parts by weight of onion. The pork is ground and applied in the form of minced meat. The green onion and onion are finely chopped and used.
본 발명에 따른 연잎떡갈비는 연잎을 포함하는 조성물로 제조되는 간장소스를 포함하는 양념원료를 포함한다.Lotus leaf tteokgalbi according to the present invention includes a seasoning raw material including soy sauce made of a composition containing lotus leaves.
상기 양념원료는 간장소스 15 중량부, 백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 연잎가루 1 중량부를 포함하는 것이 바람직하다.The seasoning ingredients include 15 parts by weight of soy sauce, 5 parts by weight of white sugar, 0.5 parts by weight of black pepper, 0.5 parts by weight of Miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of minced garlic, and 0.5 parts by weight of ginger juice. And it is preferable to include 1 part by weight of lotus leaf powder.
또한, 상기 간장소스는 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 포함하는 조성물로 제조된 것을 사용하는 것이 바람직하다. 상기 간장소스는 상기 조성물을 75-85℃의 온도로 30-50분 동안 가열하고, 이후 온도를 35-45℃로 내리고 50-70분 동안 숙성시키며, 숙성시킨 조성물을 여과하여 제조되는 것이 바람직하다.In addition, the soy sauce includes 4 parts by weight of lotus leaf, 140 parts by weight of dark soy sauce, 1 part by weight of red pepper seeds, 0.1 part by weight of bay leaves, 75 parts by weight of white sugar, 5 parts by weight of apples, 10 parts by weight of pears, 85 parts by weight of onions, and 20 parts by weight of caramel. It is preferable to use one made of a composition containing parts. The soy sauce is preferably prepared by heating the composition at a temperature of 75-85 ° C for 30-50 minutes, then lowering the temperature to 35-45 ° C and aging for 50-70 minutes, and filtering the aged composition. .
연은 다년생 수초로서 근경은 굵고 마디가 많으며, 잎은 둥근 방패모양으로 물 위로 나오며 잎자루에 짧고 뾰족한 가시가 있다. 7-8월에 백색 또는 홍색의 대형 꽃이 피며, 연꽃은 강장, 지혈의 효능과 야뇨증, 부인병에 효과가 있는 것으로 알려져 있다. 또한, 뿌리는 해열독, 요혈, 장출혈에 효능이 있는 것으로 알려져 있으며, 잎은 설사, 두통, 어지럼증, 토혈, 산후어혈, 야뇨증에 효능이 있는 것으로 알려져 있다. 연잎은 romeine, nuciferin, armepavine, n-noruciferine, pronuciferine, d-n-methylcoclaurine, liriodenine 등의 성분을 함유하여 진통 및 진정작용을 하며, 사과산, 구연산, 주석산, 호박산 및 탄닌 등을 함유하고 있다. 특히, 연잎의 뿌리, 잎의 추출물은 인슐린 작용을 향상시키는 것으로 나타났고, 연잎을 먹인 흰쥐 실험에서 혈청 내 콜레스테롤 및 중성지질 함량이 낮아진 것으로 나타나, 연잎을 섭취함으로써 당뇨 및 성인병 예방의 효과를 기대할 수 있다. 더불어 본 발명에서는 떡갈비에 적용하되, 연잎을 이용해 간장소스를 제조하고, 이를 양념원료에 적용하며, 돼지고기와 혼합시 상기 양념원료와 더불어 연잎가루를 첨가하여 돼지고기, 계란 등의 잡냄새를 잡아주고 풍미를 더해준다.Kite is a perennial aquatic plant with thick rhizomes and many nodes, leaves come out of the water in a round shield shape, and have short, sharp thorns on the petiole. Large white or red flowers bloom in July-August, and lotus flowers are known to be effective for tonic, hemostasis, enuresis, and gynecological diseases. In addition, the root is known to be effective in antipyretic toxin, urinary hemorrhage, and intestinal bleeding, and the leaf is known to be effective in diarrhea, headache, dizziness, hematemesis, postpartum hemorrhage, and enuresis. Lotus leaf contains components such as romeine, nuciferin, armepavine, n-noruciferine, pronuciferine, d-n-methylcoclaurine, liriodenine, etc. to relieve pain and sedation, and contains malic acid, citric acid, tartaric acid, succinic acid and tannin. In particular, the root and leaf extracts of lotus leaves have been shown to improve insulin action, and cholesterol and triglyceride content in serum were lowered in rats fed lotus leaves, and the effect of preventing diabetes and adult diseases can be expected by consuming lotus leaves. there is. In addition, in the present invention, it is applied to tteokgalbi, but soy sauce is prepared using lotus leaves, applied to seasoning raw materials, and when mixed with pork, lotus leaf powder is added along with the seasoning raw materials to catch odors such as pork and eggs. and adds flavor.
또한, 본 발명에 따른 연잎떡갈비는 떡갈비 표면에 코팅되는 연잎농축액을 포함하는 것이 바람직하다. 상기 연잎농축액을 떡갈비 표면에 코팅함으로써 떡갈비의 육즙 유지 및 육즙의 풍미를 더해준다.In addition, the lotus leaf tteokgalbi according to the present invention preferably includes a lotus leaf concentrate coated on the surface of the tteokgalbi. By coating the lotus leaf concentrate on the surface of the tteokgalbi, it maintains the gravy of the tteokgalbi and adds the flavor of the gravy.
또한, 본 발명은In addition, the present invention
연잎을 세척하여 준비하고, 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 혼합하여 조성물을 제조하는 단계; 상기 조성물을 75-85℃의 온도로 30-50분 동안 가열하는 단계; 온도를 35-45℃로 내린 후 50-70분 동안 숙성시키는 단계; 및 숙성시킨 조성물을 여과하는 단계;를 포함하는 간장소스를 제조하는 단계;Lotus leaf was washed and prepared, 4 parts by weight of lotus leaf, 140 parts by weight of soy sauce, 1 part by weight of red pepper seeds, 0.1 part by weight of bay leaf, 75 parts by weight of white sugar, 5 parts by weight of apple, 10 parts by weight of pear, 85 parts by weight of onion, and 20 parts by weight of caramel Preparing a composition by mixing parts by weight; heating the composition to a temperature of 75-85° C. for 30-50 minutes; Aging for 50-70 minutes after lowering the temperature to 35-45 ° C; Preparing a soy sauce comprising; and filtering the aged composition;
연잎을 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 연잎을 분쇄하여 분말화하는 단계; 및 분말화된 연잎을 85-95℃의 온도로 볶아주는 단계;를 포함하는 연잎가루를 제조하는 단계;Steaming the lotus leaf at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C for 50-70 minutes, and drying at a temperature of 45-55 ° C for 280-320 minutes; Grinding and powdering the steamed and dried lotus leaves; Preparing lotus leaf powder comprising; And roasting the powdered lotus leaf at a temperature of 85-95 ° C.;
돼지고기 다져 돼지고기 다짐육을 준비하는 단계; 대파 및 양파를 세척하고 일정 크기로 잘라 준비하는 단계; 및 돼지고기 다짐육 120 중량부, 대파 10 중량부 및 양파 10 중량부를 혼합하는 단계;를 포함하는 주원료를 제조하는 단계;Mincing pork to prepare minced pork; Washing green onions and onions and preparing them by cutting them to a certain size; Preparing a main ingredient comprising; and mixing 120 parts by weight of minced pork, 10 parts by weight of green onion and 10 parts by weight of onion;
백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 상기 연잎가루 1 중량부를 10-20분 동안 버무려 혼합물을 제조하는 단계; 및 상기 혼합물에 상기 간장소스 15 중량부를 첨가하여 혼합하는 단계;를 포함하는 양념원료를 제조하는 단계; 및5 parts by weight of white sugar, 0.5 parts by weight of black pepper, 0.5 parts by weight of miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of minced garlic, 0.5 parts by weight of ginger juice and 1 part by weight of lotus leaf powder 10-20 Mixing for minutes to prepare a mixture; and adding 15 parts by weight of the soy sauce to the mixture and mixing the mixture. and
상기 주원료 및 양념원료를 혼합하는 단계;를 포함하는 연잎떡갈비의 제조방법을 제공한다.It provides a method for manufacturing lotus leaf tteokgalbi comprising the step of mixing the main raw material and seasoning raw material.
이때, 도 1에 본 발명에 따른 연잎떡갈비의 제조방법을 순서도로 나타내었으며, 이하 도 1을 참조하여 본 발명에 따른 연잎떡갈비의 제조방법을 각 단계별로 상세히 설명한다.At this time, the manufacturing method of lotus leaf tteokgalbi according to the present invention is shown in a flow chart in FIG. 1, and the manufacturing method of lotus leaf tteokgalbi according to the present invention will be described in detail in each step with reference to FIG.
먼저, 본 발명에 따른 연잎떡갈비의 제조방법은 간장소스를 제조하는 단계를 포함한다. 상기 간장소스를 제조하는 단계는, 연잎을 세척하여 준비하고, 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 혼합하여 조성물을 제조하는 단계; 상기 조성물을 75-85℃의 온도로 30-50분 동안 가열하는 단계; 온도를 35-45℃로 내린 후 50-70분 동안 숙성시키는 단계; 및 숙성시킨 조성물을 여과하는 단계;를 포함한다.First, the method for manufacturing lotus leaf tteokgalbi according to the present invention includes preparing a soy sauce. In the step of preparing the soy sauce, lotus leaves are washed and prepared, 4 parts by weight of lotus leaves, 140 parts by weight of dark soy sauce, 1 part by weight of red pepper seeds, 0.1 parts by weight of bay leaves, 75 parts by weight of white sugar, 5 parts by weight of apples, 10 parts by weight of pears Preparing a composition by mixing 85 parts by weight of onion and 20 parts by weight of caramel; heating the composition to a temperature of 75-85° C. for 30-50 minutes; Aging for 50-70 minutes after lowering the temperature to 35-45 ° C; and filtering the aged composition.
먼저, 연잎을 세척하여 준비하고, 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 혼합하여 조성물을 제조한다.First, lotus leaves are washed and prepared, 4 parts by weight of lotus leaves, 140 parts by weight of dark soy sauce, 1 part by weight of red pepper seeds, 0.1 parts by weight of bay leaves, 75 parts by weight of white sugar, 5 parts by weight of apples, 10 parts by weight of pears, 85 parts by weight of onions, and A composition is prepared by mixing 20 parts by weight of caramel.
다음, 상기 조성물을 75-85℃의 온도로 30-50분 동안 가열한다.Next, the composition is heated to a temperature of 75-85° C. for 30-50 minutes.
다음, 온도를 35-45℃로 내린 후 50-70분 동안 숙성시킨다.Next, after lowering the temperature to 35-45 ℃, it is aged for 50-70 minutes.
다음, 숙성시킨 조성물을 여과하여 간장소스를 제조한다.Next, the aged composition is filtered to prepare soy sauce.
다음으로, 본 발명에 따른 연잎떡갈비의 제조방법은 연잎가루를 제조하는 단계를 포함한다. 상기 연잎가루를 제조하는 단계는, 연잎을 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 연잎을 분쇄하여 분말화하는 단계; 및 분말화된 연잎을 85-95℃의 온도로 볶아주는 단계;를 포함한다.Next, the method for manufacturing lotus leaf tteokgalbi according to the present invention includes the step of preparing lotus leaf powder. The step of preparing the lotus leaf powder is steaming the lotus leaf at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C. for 50-70 minutes, and drying at a temperature of 45-55 ° C. for 280-320 minutes; Grinding and powdering the steamed and dried lotus leaves; and roasting the powdered lotus leaf at a temperature of 85-95 ° C.
먼저, 연잎을 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시킨다. 상기 연잎을 증숙하고 건조시킴으로써 연잎 고유의 풋내, 흙냄새 등을 제거하고 연잎 고유의 향과 영양성분만을 더해준다. First, the lotus leaf is steamed for 50-70 minutes at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C, and dried for 280-320 minutes at a temperature of 45-55 ° C. By steaming and drying the lotus leaf, the lotus leaf's inherent green smell and soil odor are removed, and only the lotus leaf's own flavor and nutrients are added.
다음, 증숙 및 건조시킨 연잎을 분쇄하여 분말화한다.Next, the steamed and dried lotus leaf is pulverized and powdered.
다음, 분말화된 연잎을 85-95℃의 온도로 볶아준다. 분말화된 연잎을 볶아준 후, 이를 연잎가루로 떡갈비에 적용하여 연잎가루를 통해 향을 더욱 우수하게 올려준다.Next, the powdered lotus leaf is roasted at a temperature of 85-95 ° C. After roasting the powdered lotus leaf, apply it to the tteokgalbi with lotus leaf powder to enhance the fragrance through the lotus leaf powder.
다음으로, 본 발명에 따른 연잎떡갈비의 제조방법은 주원료를 제조하는 단계를 포함한다. 상기 주원료를 제조하는 단계는, 돼지고기 다져 돼지고기 다짐육을 준비하는 단계; 대파 및 양파를 세척하고 일정 크기로 잘라 준비하는 단계; 및 돼지고기 다짐육 120 중량부, 대파 10 중량부 및 양파 10 중량부를 혼합하는 단계;를 포함한다.Next, the method for manufacturing lotus leaf tteokgalbi according to the present invention includes preparing a main ingredient. Preparing the main raw material may include preparing minced pork by mincing pork; Washing green onions and onions and preparing them by cutting them to a certain size; and mixing 120 parts by weight of minced pork, 10 parts by weight of green onion and 10 parts by weight of onion.
먼저, 돼지고기 다져 돼지고기 다짐육을 준비한다.First, mince the pork and prepare the pork minced meat.
다음, 대파 및 양파를 세척하고 일정 크기로 잘라 준비한다.Next, prepare green onions and onions by washing them and cutting them into certain sizes.
다음, 돼지고기 다짐육 120 중량부, 대파 10 중량부 및 양파 10 중량부를 혼합하여 돼지고기를 포함하는 주원료를 제조한다.Next, a main ingredient containing pork is prepared by mixing 120 parts by weight of pork minced meat, 10 parts by weight of green onion and 10 parts by weight of onion.
다음으로, 본 발명에 따른 연잎떡갈비의 제조방법은 양념원료를 제조하는 단계를 포함한다. 상기 양념원료를 제조하는 단계는, 백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 상기 연잎가루 1 중량부를 10-20분 동안 버무려 혼합물을 제조하는 단계; 및 상기 혼합물에 상기 간장소스 15 중량부를 첨가하여 혼합하는 단계;를 포함한다.Next, the method for manufacturing lotus leaf tteokgalbi according to the present invention includes preparing a seasoning raw material. In the step of preparing the seasoning raw material, 5 parts by weight of white sugar, 0.5 parts by weight of pepper, 0.5 parts by weight of Miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of ground garlic, 0.5 parts by weight of ginger juice, and Preparing a mixture by mixing 1 part by weight of the lotus leaf powder for 10-20 minutes; and adding and mixing 15 parts by weight of the soy sauce to the mixture.
먼저, 백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 상기 연잎가루 1 중량부를 10-20분 동안 버무려 혼합물을 제조한다. 상기 혼합물은 찰기가 형성되도록 충분한 시간 동안 버무린다.First, 5 parts by weight of white sugar, 0.5 parts by weight of black pepper, 0.5 parts by weight of miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of minced garlic, 0.5 parts by weight of ginger juice and 1 part by weight of lotus leaf powder 10 - Mix for 20 minutes to prepare a mixture. The mixture is kneaded for a sufficient time to form a stickiness.
다음, 상기 혼합물에 상기 간장소스 15 중량부를 첨가하여 혼합한다.Next, 15 parts by weight of the soy sauce was added to the mixture and mixed.
다음으로, 본 발명에 따른 연잎떡갈비의 제조방법은 상기 주원료 및 양념원료를 혼합하는 단계를 포함한다.Next, the method of manufacturing lotus leaf tteokgalbi according to the present invention includes mixing the main raw material and seasoning raw material.
상기 단계에서는 주원료 및 양념원료를 혼합하여 떡갈비 재료를 제조한다.In the above step, ingredients for tteokgalbi are prepared by mixing the main and seasoning ingredients.
이후, 떡갈비 재료를 떡갈비 형태의 덩어리로 제조하여 최종 연잎떡갈비를 제조할 수 있다.Then, the final lotus leaf tteokgalbi can be prepared by making the tteokgalbi material into a tteokgalbi-shaped lump.
또한, 상기 연잎떡갈비의 제조방법은 상기 주원료 및 양념원료를 혼합하는 단계를 수행하고 난 후, 주원료 및 양념원료가 혼합된 혼합물을 이용하여 떡갈비 형태의 덩어리를 제조하되, 상기 떡갈비 형태의 덩어리 표면에 연잎농축액을 도포하는 단계를 포함하는 것이 바람직하다.In addition, in the method of manufacturing lotus leaf tteokgalbi, after performing the step of mixing the main raw material and seasoning raw material, a lump in the form of tteokgalbi is prepared using a mixture of the main raw material and seasoning raw material, but on the surface of the lump of tteokgalbi shape It is preferable to include the step of applying the lotus leaf concentrate.
상기 연잎농축액은, 연잎을 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 연잎을 분쇄하여 분말화하여 연잎분말을 준비하는 단계; 상기 연잎분말 5-15 중량부 및 증류수 85-95 중량부를 혼합하여 혼합물을 제조하는 단계; 상기 혼합물을 80-90℃의 온도에서 100-140분 동안 추출하여 추출액을 제조하는 단계; 및 추출액을 농축기에 넣어 95-105℃의 온도에서 5-7시간 동안 농축하는 단계;를 수행하여 제조되는 것을 사용하는 것이 바람직하다.The lotus leaf concentrate, steaming the lotus leaf at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C. for 50-70 minutes, drying at a temperature of 45-55 ° C. for 280-320 minutes; preparing lotus leaf powder by pulverizing and pulverizing the steamed and dried lotus leaf; Preparing a mixture by mixing 5-15 parts by weight of the lotus leaf powder and 85-95 parts by weight of distilled water; Extracting the mixture at a temperature of 80-90 ° C. for 100-140 minutes to prepare an extract; And putting the extract into a concentrator to concentrate at a temperature of 95-105 ℃ for 5-7 hours; it is preferable to use one prepared by performing.
상기 연잎을 증숙하고 건조시킴으로써 연잎 고유의 풋내, 흙냄새 등을 제거하고 연잎 고유의 향과 영양성분만을 더해준다. 더불어, 상기 연잎농축액을 떡갈비 형태의 덩어리에 뿌려줌으로써 떡갈비의 육즙 유지 및 육즙의 풍미를 더해준다.By steaming and drying the lotus leaf, the lotus leaf's inherent green smell and soil odor are removed, and only the lotus leaf's own flavor and nutrients are added. In addition, by spraying the lotus leaf concentrate on the tteokgalbi-shaped lump, the tteokgalbi retains the gravy and adds the flavor of the gravy.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be described in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples are merely illustrative of the content of the present invention, but the scope of the invention is not limited by the examples and experimental examples.
<제조예 1> 간장소스의 제조<Preparation Example 1> Preparation of soy sauce
연잎을 세척하여 준비하고, 연잎 4 중량부, 진간장 140 중량부, 고추씨 1 중량부, 월계수잎 0.1 중량부, 백설탕 75 중량부, 사과 5 중량부, 배 10 중량부, 양파 85 중량부 및 카라멜 20 중량부를 혼합하여 조성물을 제조하여 용기에 담았다. 상기 용기를 80℃의 온도로 가열하고 40분 동안 졸였다. 이후, 온도를 40℃로 내린 후 60분 동안 숙성시켰다. 숙성시킨 조성물을 여과하여 간장소스를 제조하였다.Lotus leaf was washed and prepared, 4 parts by weight of lotus leaf, 140 parts by weight of soy sauce, 1 part by weight of red pepper seeds, 0.1 part by weight of bay leaf, 75 parts by weight of white sugar, 5 parts by weight of apple, 10 parts by weight of pear, 85 parts by weight of onion, and 20 parts by weight of caramel A composition was prepared by mixing parts by weight and placed in a container. The vessel was heated to a temperature of 80° C. and boiled for 40 minutes. Thereafter, after lowering the temperature to 40 ° C., the mixture was aged for 60 minutes. The aged composition was filtered to prepare soy sauce.
<제조예 2> 연잎가루의 제조<Preparation Example 2> Preparation of lotus leaf powder
연잎을 0.1 MPa의 압력 및 240℃의 온도에서 60분 동안 증숙하고, 50℃의 온도에서 300분 동안 건조시켰다. 이후 연잎을 분쇄하여 분말화하고, 분말화된 연잎을 팬에 넣고 90℃의 온도로 볶아주어 연잎가루를 제조하였다.The lotus leaf was steamed for 60 minutes at a pressure of 0.1 MPa and a temperature of 240 ° C, and dried for 300 minutes at a temperature of 50 ° C. Then, the lotus leaf was pulverized and powdered, and the powdered lotus leaf was put in a pan and roasted at a temperature of 90 ° C to prepare lotus leaf powder.
<제조예 3> 연잎농축액의 제조<Preparation Example 3> Preparation of lotus leaf concentrate
연잎을 0.1 MPa의 압력 및 240℃의 온도에서 60분 동안 증숙하고, 50℃의 온도에서 300분 동안 건조시켰다. 이후, 연잎을 분쇄하여 분말화하여 연잎분말을 준비하고, 상기 연잎분말 5-15 중량부 및 증류수 85-95 중량부를 혼합하여 혼합물을 제조하였다. 제조된 혼합물을 85℃의 온도에서 120분 동안 추출하여 추출액을 제조하였다. 제조된 추출액을 농축기에 넣어 100℃의 온도에서 6시간 동안 농축하여 연잎농축액을 제조하였다.The lotus leaf was steamed for 60 minutes at a pressure of 0.1 MPa and a temperature of 240 ° C, and dried for 300 minutes at a temperature of 50 ° C. Then, lotus leaf powder was prepared by crushing and pulverizing the lotus leaf, and a mixture was prepared by mixing 5-15 parts by weight of the lotus leaf powder and 85-95 parts by weight of distilled water. The prepared mixture was extracted at a temperature of 85 °C for 120 minutes to prepare an extract. The prepared extract was put into a concentrator and concentrated for 6 hours at a temperature of 100 ° C to prepare a lotus leaf concentrate.
<실시예 1> 연잎떡갈비의 제조-1<Example 1> Preparation of lotus leaf tteokgalbi-1
돼지고기 다져 돼지고기 다짐육을 준비하고, 대파와 양파를 세척하고 일정 크기로 잘라 준비하였다. 이후 돼지고기 다짐육 120 중량부, 대파 10 중량부 및 양파 10 중량부를 혼합하여 주원료를 제조하였다.Pork Mince Prepared pork minced meat, washed green onion and onion, and cut to a certain size. Then, the main ingredient was prepared by mixing 120 parts by weight of pork minced meat, 10 parts by weight of green onion, and 10 parts by weight of onion.
백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 상기 제조예 2에서 제조된 연잎가루 1 중량부를 혼합하고, 15분 동안 버무려 혼합물을 제조하였다. 여기에 상기 제조예 1에서 제조된 간장소스 15 중량부를 첨가하여 혼합하여 양념원료를 제조하였다.White sugar 5 parts by weight, black pepper 0.5 parts by weight, Miwon 0.5 parts by weight, eggs 6 parts by weight, sesame oil 0.5 parts by weight, sesame seeds 0.5 parts by weight, minced garlic 1.5 parts by weight, ginger juice 0.5 parts by weight and lotus leaf powder prepared in Preparation Example 2 1 part by weight was mixed and stirred for 15 minutes to prepare a mixture. Here, 15 parts by weight of the soy sauce prepared in Preparation Example 1 was added and mixed to prepare a seasoning raw material.
상기 주원료 및 상기 양념원료를 혼합하고, 충분히 혼합한 후 150 g씩 분리하여 떡갈비 형태의 덩어리를 제조하여 연잎떡갈비를 제조하였다.The main raw material and the seasoning raw material were mixed, and after mixing sufficiently, 150 g of each was separated to prepare a lump in the form of tteokgalbi to prepare lotus leaf tteokgalbi.
<실시예 2> 연잎떡갈비의 제조-2<Example 2> Manufacture of lotus leaf tteokgalbi-2
상기 실시예 1과 동일하게 연잎떡갈비를 제조하되, 떡갈비 형태의 덩어리를 제조한 후, 여기에 상기 제조예 3에서 제조된 연잎농축액을 분사도포하여 연잎떡갈비를 제조하였다.Lotus leaf tteokgalbi was prepared in the same manner as in Example 1, but after preparing a lump in the form of tteokgalbi, the lotus leaf concentrate prepared in Preparation Example 3 was spray-coated thereto to prepare lotus leaf tteokgalbi.
<실험예 1> 관능검사<Experimental Example 1> Sensory test
상기 실시예 1 및 실시예 2에서 제조된 연잎떡갈비의 기호성을 확인하기 위하여, 관능검사를 수행하였다. 관능검사는 성인 남녀 30명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 3점 나쁘다, 5점 보통이다, 7점 좋다, 9점 매우 좋음으로 나타나는 9점 기호척도법을 사용하였으며, 그 결과를 하기 표 1에 나타내었다.In order to confirm the palatability of the lotus leaf tteokgalbi prepared in Examples 1 and 2, a sensory test was performed. The sensory test was conducted on 30 adult males and females, and a 9-point preference scale was used, with 1 point being very bad, 3 points being bad, 5 points being normal, 7 points being good, and 9 points being very good. The results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 연잎떡갈비는 맛, 향, 식감 및 육즙함량이 우수하여 전반적인 기호도가 높음을 확인할 수 있었다. 특히, 실시예 2의 연잎떡갈비는 맛과 육즙함량이 더욱 우수한 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that the lotus leaf tteokgalbi according to the present invention was excellent in taste, aroma, texture and juicy content, so that the overall preference was high. In particular, it was confirmed that the lotus leaf tteokgalbi of Example 2 had more excellent taste and juicy content.
Claims (3)
연잎을 0.095-0.105 MPa의 압력 및 230-250℃의 온도에서 50-70분 동안 증숙하고, 45-55℃의 온도에서 280-320분 동안 건조시키는 단계; 증숙 및 건조시킨 연잎을 분쇄하여 분말화하는 단계; 및 분말화된 연잎을 85-95℃의 온도로 볶아주는 단계;를 포함하는 연잎가루를 제조하는 단계;
돼지고기 다져 돼지고기 다짐육을 준비하는 단계; 대파 및 양파를 세척하고 일정 크기로 잘라 준비하는 단계; 및 돼지고기 다짐육 120 중량부, 대파 10 중량부 및 양파 10 중량부를 혼합하는 단계;를 포함하는 주원료를 제조하는 단계;
백설탕 5 중량부, 후추 0.5 중량부, 미원 0.5 중량부, 계란 6 중량부, 참기름 0.5 중량부, 통깨 0.5 중량부, 간마늘 1.5 중량부, 생강즙 0.5 중량부 및 상기 연잎가루 1 중량부를 10-20분 동안 버무려 혼합물을 제조하는 단계; 및 상기 혼합물에 상기 간장소스 15 중량부를 첨가하여 혼합하는 단계;를 포함하는 양념원료를 제조하는 단계; 및
상기 주원료 및 양념원료를 혼합하는 단계;를 포함하는 연잎떡갈비의 제조방법.Lotus leaf was washed and prepared, 4 parts by weight of lotus leaf, 140 parts by weight of dark soy sauce, 1 part by weight of red pepper seed, 0.1 part by weight of bay leaf, 75 parts by weight of white sugar, 5 parts by weight of apple, 10 parts by weight of pear, 85 parts by weight of onion, and 20 parts by weight of caramel Preparing a composition by mixing parts by weight; heating the composition to a temperature of 75-85° C. for 30-50 minutes; Aging for 50-70 minutes after lowering the temperature to 35-45 ° C; Preparing a soy sauce comprising; and filtering the aged composition;
Steaming the lotus leaf at a pressure of 0.095-0.105 MPa and a temperature of 230-250 ° C. for 50-70 minutes, and drying at a temperature of 45-55 ° C. for 280-320 minutes; Grinding and powdering the steamed and dried lotus leaves; Preparing lotus leaf powder comprising; And roasting the powdered lotus leaf at a temperature of 85-95 ° C.;
Mincing pork to prepare minced pork; Washing green onions and onions and preparing them by cutting them to a certain size; Preparing a main ingredient comprising; and mixing 120 parts by weight of minced pork, 10 parts by weight of green onion and 10 parts by weight of onion;
5 parts by weight of white sugar, 0.5 parts by weight of black pepper, 0.5 parts by weight of Miwon, 6 parts by weight of eggs, 0.5 parts by weight of sesame oil, 0.5 parts by weight of sesame seeds, 1.5 parts by weight of minced garlic, 0.5 parts by weight of ginger juice and 1 part by weight of lotus leaf powder 10-20 Mixing for minutes to prepare a mixture; and adding 15 parts by weight of the soy sauce to the mixture and mixing the mixture. and
A method for producing lotus leaf tteokgalbi comprising the step of mixing the main raw material and seasoning raw material.
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| KR100944965B1 (en) * | 2009-10-12 | 2010-03-02 | 이택용 | Manufacturing method of spice for cooking meat, and spice produced thereby |
| KR101248572B1 (en) | 2012-10-25 | 2013-04-02 | (주)에스앤비푸드 농업회사법인 | Functional tteok-galbi using mixture and fementation of sesame meals and soybean and the manufacturing method thereof |
| KR101578869B1 (en) * | 2014-10-29 | 2015-12-18 | 이상근 | Method for making short rib patties with lotus |
| KR20210017614A (en) * | 2019-08-09 | 2021-02-17 | 주식회사 미트원 | How to make 'Tteokgalbi', which contains old kimchi |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100944965B1 (en) * | 2009-10-12 | 2010-03-02 | 이택용 | Manufacturing method of spice for cooking meat, and spice produced thereby |
| KR101248572B1 (en) | 2012-10-25 | 2013-04-02 | (주)에스앤비푸드 농업회사법인 | Functional tteok-galbi using mixture and fementation of sesame meals and soybean and the manufacturing method thereof |
| KR101578869B1 (en) * | 2014-10-29 | 2015-12-18 | 이상근 | Method for making short rib patties with lotus |
| KR20210017614A (en) * | 2019-08-09 | 2021-02-17 | 주식회사 미트원 | How to make 'Tteokgalbi', which contains old kimchi |
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