KR102570547B1 - Seasoning composition for pork for reducing heterocyclic amines generated in heating cook - Google Patents
Seasoning composition for pork for reducing heterocyclic amines generated in heating cook Download PDFInfo
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- KR102570547B1 KR102570547B1 KR1020200119727A KR20200119727A KR102570547B1 KR 102570547 B1 KR102570547 B1 KR 102570547B1 KR 1020200119727 A KR1020200119727 A KR 1020200119727A KR 20200119727 A KR20200119727 A KR 20200119727A KR 102570547 B1 KR102570547 B1 KR 102570547B1
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- South Korea
- Prior art keywords
- pork
- weight
- seasoning composition
- seasoned
- powder
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 113
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 55
- 239000000203 mixture Substances 0.000 title claims abstract description 51
- -1 heterocyclic amines Chemical class 0.000 title claims abstract description 25
- 238000010438 heat treatment Methods 0.000 title claims description 17
- 238000010411 cooking Methods 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 33
- 235000013599 spices Nutrition 0.000 claims abstract description 25
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 24
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 24
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 15
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 42
- 235000021168 barbecue Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000008213 purified water Substances 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 10
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 8
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 8
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000017803 cinnamon Nutrition 0.000 claims description 8
- 229940029982 garlic powder Drugs 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 229940010454 licorice Drugs 0.000 claims description 8
- HKZZYGFWIFKKIR-UHFFFAOYSA-N 3-Methyl-3H-imidazo[4,5-f]quinoxalin-2-amine Chemical compound C1=CC2=NC=CN=C2C2=C1N(C)C(N)=N2 HKZZYGFWIFKKIR-UHFFFAOYSA-N 0.000 claims description 7
- 239000004480 active ingredient Substances 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 208000005623 Carcinogenesis Diseases 0.000 abstract description 2
- 230000036952 cancer formation Effects 0.000 abstract description 2
- 231100000504 carcinogenesis Toxicity 0.000 abstract description 2
- 244000144972 livestock Species 0.000 abstract description 2
- 231100000350 mutagenesis Toxicity 0.000 abstract description 2
- 238000002703 mutagenesis Methods 0.000 abstract description 2
- 210000001015 abdomen Anatomy 0.000 description 49
- DVCCCQNKIYNAKB-UHFFFAOYSA-N MeIQx Chemical compound C12=NC(C)=CN=C2C=CC2=C1N=C(N)N2C DVCCCQNKIYNAKB-UHFFFAOYSA-N 0.000 description 20
- UQVKZNNCIHJZLS-UHFFFAOYSA-N PhIP Chemical compound C1=C2N(C)C(N)=NC2=NC=C1C1=CC=CC=C1 UQVKZNNCIHJZLS-UHFFFAOYSA-N 0.000 description 20
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 18
- LAZSIJHHPMHKQI-UHFFFAOYSA-N 3,4,8-Trimethyl-1H,2H,3H-imidazo[4,5-F]quinoxalin-2-imine Chemical compound C12=NC(C)=CN=C2C=C(C)C2=C1N=C(N)N2C LAZSIJHHPMHKQI-UHFFFAOYSA-N 0.000 description 13
- GMGWMIJIGUYNAY-UHFFFAOYSA-N MeIQ Chemical compound CC1=CC2=NC=CC=C2C2=C1N(C)C(N)=N2 GMGWMIJIGUYNAY-UHFFFAOYSA-N 0.000 description 12
- 238000004128 high performance liquid chromatography Methods 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000711 cancerogenic effect Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000003505 mutagenic effect Effects 0.000 description 5
- ARZWATDYIYAUTA-UHFFFAOYSA-N 3-methyl-3H-imidazo[4,5-f]quinolin-2-amine Chemical compound C1=CC2=NC=CC=C2C2=C1N(C)C(N)=N2 ARZWATDYIYAUTA-UHFFFAOYSA-N 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
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- 231100000315 carcinogenic Toxicity 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical group C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 3
- 239000003610 charcoal Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- RAXXELZNTBOGNW-UHFFFAOYSA-N imidazole Natural products C1=CNC=N1 RAXXELZNTBOGNW-UHFFFAOYSA-N 0.000 description 3
- 231100000219 mutagenic Toxicity 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000010421 standard material Substances 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- JFQHIQJNQCWLNR-UHFFFAOYSA-N 3,7,8-trimethylimidazo[4,5-f]quinoxalin-2-amine Chemical compound C1=C2N(C)C(N)=NC2=C2N=C(C)C(C)=NC2=C1 JFQHIQJNQCWLNR-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 description 2
- DDRJAANPRJIHGJ-UHFFFAOYSA-N creatinine Chemical compound CN1CC(=O)NC1=N DDRJAANPRJIHGJ-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- PSFDQSOCUJVVGF-UHFFFAOYSA-N harman Chemical compound C12=CC=CC=C2NC2=C1C=CN=C2C PSFDQSOCUJVVGF-UHFFFAOYSA-N 0.000 description 2
- 231100000243 mutagenic effect Toxicity 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000002414 normal-phase solid-phase extraction Methods 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 235000020989 red meat Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- AIFRHYZBTHREPW-UHFFFAOYSA-N β-carboline Chemical compound N1=CC=C2C3=CC=CC=C3NC2=C1 AIFRHYZBTHREPW-UHFFFAOYSA-N 0.000 description 2
- LKKMLIBUAXYLOY-UHFFFAOYSA-N 3-Amino-1-methyl-5H-pyrido[4,3-b]indole Chemical compound N1C2=CC=CC=C2C2=C1C=C(N)N=C2C LKKMLIBUAXYLOY-UHFFFAOYSA-N 0.000 description 1
- YELMWJNXDALKFE-UHFFFAOYSA-N 3h-imidazo[4,5-f]quinoxaline Chemical class N1=CC=NC2=C(NC=N3)C3=CC=C21 YELMWJNXDALKFE-UHFFFAOYSA-N 0.000 description 1
- RHKWIGHJGOEUSM-UHFFFAOYSA-N 3h-imidazo[4,5-h]quinoline Chemical class C1=CN=C2C(N=CN3)=C3C=CC2=C1 RHKWIGHJGOEUSM-UHFFFAOYSA-N 0.000 description 1
- USFZMSVCRYTOJT-UHFFFAOYSA-N Ammonium acetate Chemical compound N.CC(O)=O USFZMSVCRYTOJT-UHFFFAOYSA-N 0.000 description 1
- 239000005695 Ammonium acetate Substances 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AYLURHVFAYRSHT-UHFFFAOYSA-N Glu-P-1 Chemical compound C1=C(N)N=C2N3C=CC=C(C)C3=NC2=C1 AYLURHVFAYRSHT-UHFFFAOYSA-N 0.000 description 1
- BUXVIXBGMQXWGT-UHFFFAOYSA-N Glu-P-2 Chemical compound C1=CC=CN2C3=NC(N)=CC=C3N=C21 BUXVIXBGMQXWGT-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000006691 Nymphoides peltata Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 244000281247 Ribes rubrum Species 0.000 description 1
- 235000016911 Ribes sativum Nutrition 0.000 description 1
- 235000002355 Ribes spicatum Nutrition 0.000 description 1
- 235000016897 Ribes triste Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 229940043376 ammonium acetate Drugs 0.000 description 1
- 235000019257 ammonium acetate Nutrition 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 229960003624 creatine Drugs 0.000 description 1
- 239000006046 creatine Substances 0.000 description 1
- 229940109239 creatinine Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005262 decarbonization Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000002328 demineralizing effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 125000004989 dicarbonyl group Chemical group 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 210000004392 genitalia Anatomy 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 150000002460 imidazoles Chemical class 0.000 description 1
- 125000002883 imidazolyl group Chemical group 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 150000003557 thiazoles Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000003260 vortexing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- 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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 가열 조리 시 발생하는 헤테로사이클릭 아민 저감용 돼지고기 양념 조성물, 상기 양념 조성물로 양념된 양념 돼지고기, 및 양념 돼지고기의 제조방법에 관한 것으로서, 본 발명에 따른 블랙커런트, 천연 향신료, 또는 고추장을 포함하는 양념 조성물을 이용하여 양념한 돼지고기는 가열 조리 시 일반 돼지고기를 가열 조리할 때보다 돌연변이 유발 또는 발암의 위험성이 있는 헤테로사이클릭 아민의 생성을 저감시키는 효과가 있는 바, 본 발명에 따른 양념 조성물을 이용하여 건강하고 맛과 풍미가 향상된 양념 돼지고기를 제공함으로써 돼지고기의 소비를 더욱 촉진시키고 축산업의 발전에 기여할 수 있을 것으로 기대된다.The present invention relates to a pork seasoning composition for reducing heterocyclic amines generated during heat cooking, seasoned pork seasoned with the seasoning composition, and a method for preparing seasoned pork, including black currants, natural spices, Or pork seasoned with a seasoning composition containing red pepper paste has the effect of reducing the production of heterocyclic amines that have a risk of mutagenesis or carcinogenesis than when heat-cooking normal pork during heat-cooking. By using the seasoning composition according to the invention to provide seasoned pork with improved taste and flavor, it is expected to further promote pork consumption and contribute to the development of the livestock industry.
Description
본 발명은 가열 조리 시 발생하는 헤테로사이클릭 아민 저감용 돼지고기 양념 조성물, 상기 양념 조성물로 양념된 양념 돼지고기, 및 양념 돼지고기의 제조방법에 관한 것이다.The present invention relates to a pork seasoning composition for reducing heterocyclic amines generated during heat cooking, seasoned pork seasoned with the seasoning composition, and a method for preparing seasoned pork.
식품의 가열처리는 식품의 기호성과 위생성 향상에 기여하는 반면, 돌연변이성, 발암성 물질을 생성시킨다. 즉, 태운 고기, 생선과 같은 육류뿐만 아니라 곡류, 콩과 같은 단백질 식품 등을 열에서 굽고 튀길 때 유해물질들이 생성된다. While heat treatment of food contributes to the improvement of palatability and hygiene of food, it generates mutagenic and carcinogenic substances. That is, harmful substances are generated when not only meat such as burnt meat and fish, but also protein foods such as grains and beans are grilled and fried in heat.
헤테로사이클릭 아민(Heterocyclic amines, HCAs)은 식품 내에서 발생 가능한 발암 가능 또는 돌연변이 유발 물질로서 어류 또는 육류, 특히 적색육을 고온에서 조리하였을 때 생성된다. 헤테로사이클릭 아민은 구조에 따라 아미노이미다조아조아렌(aminoimidazoazoarenes, AIAs)과 아미노카볼린(aminocarbolines, ACs) 두 가지로 분류할 수 있다. Aminoimidazoazoarenes는 이미다졸(imidazole)기를 갖고 150-300℃에서 가열할 경우 생성되며 대표적으로 PhIP, MeIQx, MeIQ, IQx, IQ, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, Tri-MeIQx 등이 포함되고, Aminocarbolines는 피리딘(pyridine) 고리를 갖고 300℃ 이상 고온에서 가열할 경우 생성되며, AαC, MeAαC, Harman, Nor-harman, Trp-P-2, Prp-P-1, Glu-P-2, Glu-P-1 등이 포함된다.Heterocyclic amines (HCAs) are carcinogenic or mutagenic substances that can occur in food and are produced when fish or meat, especially red meat, is cooked at high temperatures. Heterocyclic amines can be classified into two groups, aminoimidazoazoarenes (AIAs) and aminocarbolines (ACs), depending on their structure. Aminoimidazoazoarenes have an imidazole group and are produced when heated at 150-300 ° C. Representatively, PhIP, MeIQx, MeIQ, IQx, IQ, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, Tri-MeIQx, etc. Aminocarbolines have a pyridine ring and are produced when heated at a high temperature of 300 ° C or higher, AαC, MeAαC, Harman, Nor-harman, Trp-P-2, Prp-P-1, Glu-P-2 , Glu-P-1, and the like.
HCAs는 동물 유래 식품에 존재하는 크레아틴 및 크레아티닌, 자유 아미노산, 당 등이 전구체가 되어 이미다조퀴놀린(imidazoquinolines)과 이미다조퀴녹살린(imidazoquinoxalines)이 형성되는 것으로 알려져 있다. 가열 시 발생하는 비효소적 갈변반응인 마이야르 반응(maillard reaction)에 의하여 생성되는데 마이야르 반응은 아미노 그룹과 환원당 사이의 응축으로 시작한다. 풍미 형성과 관련하여 스트레커 분해가 발생하는데 이는 마이야르 반응으로 형성된 디카보닐에 의하여 아미노산의 탈염과 탈탄성화로 이어지며, 피롤(pyrroles), 피라진(pyrazines), 티아졸(thiazoles), 이미다졸(imidazole) 등이 전구체가 되어 자유 라디칼(free radical)을 형성함으로써 HCAs가 발암성을 갖는다.HCAs are known to form imidazoquinolines and imidazoquinoxalines as precursors of creatine, creatinine, free amino acids, and sugars present in animal-derived foods. It is produced by the Maillard reaction, a non-enzymatic browning reaction that occurs when heated. The Maillard reaction starts with condensation between an amino group and a reducing sugar. Strecker decomposition occurs in relation to flavor formation, which leads to demineralization and decarbonization of amino acids by dicarbonyl formed by the Maillard reaction, and to pyrroles, pyrazines, thiazoles, imidazoles ( HCAs have carcinogenicity by forming free radicals as precursors such as imidazole.
따라서 조리 온도가 증가하거나 가열 온도가 높을수록 더 많은 양의 HCAs가 생성된다고 알려져 있다. 조리 온도가 200-250℃까지 증가할 경우 돌연변이 유발 활성이 증가하고, 300℃로 증가하면 돌연변이 활성도가 현저하게 증가한다. HCAs는 국제 암 연구 기구(The International Agency for Research on Cancer, IARC)에 의하여 사람에게 발암성을 가진다고 예상되는 물질로 지정되어 있고 특히 소화기 또는 생식기에서 발암물질이 생성된다고 알려져 있다. 선행연구에 따르면 육류 섭취와 대장암 발생이 큰 상관관계를 보인다고 보고하였는데, 소고기 같은 붉은 고기 120 g와 소시지, 햄 같은 가공육 30 g을 섭취하였을 때 대장암 발생 위험이 각각 28%, 9% 상승하였음을 확인하였다. 또한, 튀긴 고기를 자주 섭취하는 경우 결장암과 직장암의 발생 위험이 각각 2.7배, 6배 증가하였으며, 익힘 정도가 높은 고기를 선호하는 사람은 대장암 발생 위험이 3.5배 증가하는 것으로 보고되었다.Therefore, it is known that as the cooking temperature increases or the heating temperature increases, more HCAs are produced. When the cooking temperature is increased to 200-250 ° C, the mutagenic activity increases, and when the cooking temperature is increased to 300 ° C, the mutagenic activity increases significantly. HCAs are designated as substances expected to be carcinogenic to humans by the International Agency for Research on Cancer (IARC), and are known to be particularly carcinogenic in the digestive or genital organs. According to a previous study, it was reported that there was a strong correlation between meat consumption and colorectal cancer. When 120 g of red meat such as beef and 30 g of processed meat such as sausage and ham were consumed, the risk of colorectal cancer increased by 28% and 9%, respectively. confirmed. In addition, frequent consumption of fried meat increased the risk of colon cancer and rectal cancer by 2.7 and 6 times, respectively, and it was reported that those who preferred well-cooked meat had a 3.5-fold increased risk of colorectal cancer.
육류 및 어류 내 발생 가능한 HCAs의 양은 매우 미량이지만 지속적으로 섭취할 경우 인체에 유해하기 때문에 생성 억제를 위한 연구가 지속적으로 진행되고 있다. 종래 연구에서는 쇠고기에서 HCAs를 저감시키기 위한 노력이 많이 진행되어 왔지만, 한국인의 육류 소비량 중 가장 많은 비중을 차지하는 돼지고기, 특히 삼겹살 조리 시 발생하는 HCAs 저감에 대한 연구는 미비한 실정이다.Although the amount of HCAs that can be generated in meat and fish is very small, continuous ingestion is harmful to the human body, so research for suppression of their production is ongoing. In previous studies, many efforts have been made to reduce HCAs in beef, but studies on reducing HCAs generated during cooking of pork, especially pork belly, which account for the largest portion of meat consumption by Koreans, are insufficient.
이에, 본 발명자들은 돼지고기 가열 조리 시 HCAs의 발생을 억제할 수 있는 천연소재의 돼지고기 양념 레시피를 개발하고자 하였다.Accordingly, the present inventors tried to develop a pork seasoning recipe made of natural materials capable of suppressing the generation of HCAs during pork cooking.
본 발명자들은 블랙커런트, 천연 향신료, 또는 고추장으로 양념한 양념 돼지고기를 가열 조리하였을 때 HCAs의 발생이 억제되는 것을 확인하였는 바, 이에 기초하여 본 발명을 완성하였다.The present inventors have confirmed that the generation of HCAs is suppressed when seasoned pork seasoned with blackcurrant, natural spices, or red pepper paste is heated and cooked, and based on this, the present invention was completed.
이에, 본 발명의 목적은 가열 조리 시 발생하는 헤테로사이클릭 아민 저감용 돼지고기 양념 조성물로서, 블랙커런트; 천연 향신료; 및 고추장으로 이루어진 군으로부터 선택된 하나 이상을 유효성분으로 포함하는, 양념 조성물을 제공하는 것이다.Accordingly, an object of the present invention is a pork seasoning composition for reducing heterocyclic amines generated during heat cooking, black currant; natural spices; And to provide a seasoning composition comprising at least one selected from the group consisting of red pepper paste as an active ingredient.
본 발명의 다른 목적은 상기 양념 조성물로 양념한 양념 돼지고기 및 이의 제조방법을 제공하는 것이다.Another object of the present invention is to provide seasoned pork seasoned with the seasoning composition and a method for producing the same.
그러나, 본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 과제에 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 본 발명이 속하는 기술 분야의 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.
상기와 같은 목적을 달성하기 위해 본 발명은 가열 조리 시 발생하는 헤테로사이클릭 아민 저감용 돼지고기 양념 조성물로서,In order to achieve the above object, the present invention is a pork seasoning composition for reducing heterocyclic amines generated during heat cooking,
블랙커런트; 천연 향신료; 및 고추장으로 이루어진 군으로부터 선택된 하나 이상을 유효성분으로 포함하는, 양념 조성물을 제공한다.black currant; natural spices; And it provides a seasoning composition comprising at least one selected from the group consisting of red pepper paste as an active ingredient.
또한, 본 발명은 상기 양념 조성물로 양념한 양념 돼지고기로서, 상기 양념 돼지고기는 가열 조리 시 발생하는 헤테로사이클릭 아민을 저감시키는 것을 특징으로 하는, 양념 돼지고기를 제공한다.In addition, the present invention provides seasoned pork seasoned with the seasoning composition, wherein the seasoned pork is characterized in that heterocyclic amines generated during heat cooking are reduced.
또한, 본 발명은 하기 단계를 포함하는, 양념 돼지고기의 제조방법을 제공한다:In addition, the present invention provides a method for preparing seasoned pork, comprising the following steps:
(a) 상기 양념 조성물을 정제수에 녹이는 단계;(a) dissolving the seasoning composition in purified water;
(b) 상기 정제수에 녹인 양념 조성물과 돼지고기를 0℃ 내지 15℃에서 5분 내지 25분 믹싱하는 단계; 및(b) mixing the seasoning composition dissolved in the purified water and pork at 0 ° C to 15 ° C for 5 minutes to 25 minutes; and
(c) 공기 접촉을 차단하여 0℃ 내지 15℃에서 12시간 내지 36시간 숙성시킨 다음 텀블러를 이용하여 1분 내지 20분간 혼합하는 단계.(c) aging at 0 ° C to 15 ° C for 12 to 36 hours by blocking contact with air, and then mixing for 1 to 20 minutes using a tumbler.
본 발명의 일 구현예로서, 상기 돼지고기는 삼겹살일 수 있으나, 이에 제한되지 않는다.As one embodiment of the present invention, the pork may be pork belly, but is not limited thereto.
본 발명의 다른 구현예로서, 상기 천연 향신료는 정향 분말, 계피 분말, 생강 분말, 감초 분말, 팔각 분말, 및 마늘 분말로 이루어진 군으로부터 선택된 하나 이상일 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the natural spice may be at least one selected from the group consisting of clove powder, cinnamon powder, ginger powder, licorice powder, octagonal powder, and garlic powder, but is not limited thereto.
본 발명의 또 다른 구현예로서, 상기 블랙커런트는 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여 0.1 중량% 내지 1 중량%가 되도록 포함될 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the blackcurrant may be included in an amount of 0.1% to 1% by weight based on 100% by weight of the sum of the seasoning composition containing the same, purified water, and the weight of the pork to be seasoned. Not limited.
본 발명의 또 다른 구현예로서, 상기 천연 향신료는 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여, 정향 분말 0.01 중량% 내지 0.5 중량%; 계피 분말 0.01 중량% 내지 0.5 중량%; 생강 분말 0.01 중량% 내지 0.5 중량%; 감초 분말 0.01 중량% 내지 0.5 중량%; 팔각 분말 0.01 중량% 내지 0.5 중량%; 및 마늘 분말 0.01 중량% 내지 0.5 중량%로 이루어진 군으로부터 선택되는 하나 이상이 되도록 포함되는 것일 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the natural spice is 0.01% to 0.5% by weight of clove powder, based on 100% by weight of the added weight of the seasoning composition containing the same, purified water, and pork to be seasoned; 0.01% to 0.5% by weight of cinnamon powder; 0.01% to 0.5% by weight of ginger powder; 0.01% to 0.5% by weight of licorice powder; 0.01% to 0.5% by weight of octagonal powder; And it may be included so that at least one selected from the group consisting of 0.01% by weight to 0.5% by weight of garlic powder, but is not limited thereto.
본 발명의 또 다른 구현예로서, 상기 고추장은 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여 3 중량% 내지 13 중량%가 되도록 포함될 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the red pepper paste may be included to be 3% by weight to 13% by weight based on 100% by weight of the sum of the seasoning composition containing the same, purified water, and the weight of pork to be seasoned, but is limited thereto. It doesn't work.
본 발명의 또 다른 구현예로서, 상기 가열 조리는 팬프라잉(pan-frying) 또는 바비큐(barbecue) 조리일 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the heat cooking may be pan-frying or barbecue cooking, but is not limited thereto.
본 발명의 또 다른 구현예로서, 상기 헤테로사이클릭 아민은 2-아미노-3-메틸이미다조[4,5-f]퀴녹살린(2-Amino-3-methylimidazo[4,5-f]quinoxaline, IQx), 2-아미노-3-메틸이미다조[4,5-f]퀴놀린(2-Amino-3-methylimidazo[4,5-f]quinoline, IQ), 2-아미노-3,4-디메틸이미다조[4,5-f]퀴놀린(2-Amino-3,4-dimethylimidazo[4,5-f]quinoline, MeIQ), 2-아미노-3,8-디메틸이미다조[4,5-f]퀴녹살린(2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline, MeIQx), 2-아미노-3,7,8-트리메틸이미다조[4,5-f]퀴녹살린(2-Amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 7,8-DiMeIQx), 2-아미노-3,4,8-트리메틸이미다조[4,5-f]퀴녹살린(2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 4,8-DiMeIQx), 및 2-아미노-1-메틸-6-페닐이미다조[4,5-b]피리딘(2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP)으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the heterocyclic amine is 2-amino-3-methylimidazo [4,5-f] quinoxaline (2-Amino-3-methylimidazo [4,5-f] quinoxaline , IQx), 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4- Dimethylimidazo[4,5-f]quinoline (2-Amino-3,4-dimethylimidazo[4,5-f]quinoline, MeIQ), 2-amino-3,8-dimethylimidazo[4,5 -f]quinoxaline (2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline, MeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (2-Amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 7,8-DiMeIQx), 2-Amino-3,4,8-trimethylimidazo[4,5-f]quinox Saline (2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b It may be one or more selected from the group consisting of ]pyridine (2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP), but is not limited thereto.
본 발명에 따른 블랙커런트, 천연 향신료, 또는 고추장을 포함하는 양념 조성물을 이용하여 양념한 돼지고기는 가열 조리 시 일반 돼지고기를 가열 조리할 때보다 돌연변이 유발 또는 발암의 위험성이 있는 헤테로사이클릭 아민의 생성을 저감시키는 효과가 있는 바, 본 발명에 따른 양념 조성물을 이용하여 건강하고 맛과 풍미가 향상된 양념 돼지고기를 제공함으로써 돼지고기의 소비를 더욱 촉진시키고 축산업의 발전에 기여할 수 있을 것으로 기대된다.Pork marinated using a seasoning composition containing black currant, natural spice, or red pepper paste according to the present invention has a higher risk of mutagenesis or carcinogenesis than when heating and cooking normal pork. Since it has the effect of reducing production, it is expected that the seasoning composition according to the present invention can be used to further promote pork consumption and contribute to the development of livestock industry by providing seasoned pork with improved taste and flavor.
도 1은 본 발명의 일 구현예에 따른 일반 삼겹살 및 블랙커런트, 천연 향신료, 고추장으로 양념한 삼겹살의 표면과 팬프라잉 방법 또는 바비큐 방법으로 조리했을 때 표면을 비교한 도면이다.
도 2는 본 발명의 일 구현예에 따른 일반 삼겹살 및 블랙커런트, 천연 향신료, 고추장으로 양념한 삼겹살을 팬프라잉 방법 또는 바비큐 방법으로 조리하였을 때의 과정을 비교한 도면이다.
도 3a는 본 발명의 일 구현예에 따른 일반 삼겹살 및 블랙커런트, 천연 향신료, 고추장으로 양념한 삼겹살을 비가열, 팬프라잉 또는 바비큐 조리한 후 분쇄한 형태를 나타낸 도면이다.
도 3b는 도 3a에 나타낸 분쇄한 삼겹살의 헤테로사이클릭 아민(HCAs) 분석을 위한 고체상 추출 방법을 순서대로 나타낸 도면이다.
도 4a는 본 발명의 일 구현예에 따른 혼합된 HCAs 표준물질 7종(IQx, IQ, MeIQ, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP)의 HPLC 크로마토그램을 나타낸 도면이다.
도 4b는 본 발명의 일 구현예에 따른 일반 삼겹살의 HPLC 크로마토그램을 조리방법 별로 나타낸 것으로, A는 비가열, B는 팬프라잉, C는 바비큐 조리방법으로 조리하였을 때의 결과를 나타낸 것이다.
도 4c는 본 발명의 일 구현예에 따른 블랙커런트 삼겹살의 HPLC 크로마토그램을 조리방법 별로 나타낸 것으로, A는 비가열, B는 팬프라잉, C는 바비큐 조리방법으로 조리하였을 때의 결과를 나타낸 것이다.
도 4d는 본 발명의 일 구현예에 따른 천연 향신료 삼겹살의 HPLC 크로마토그램을 조리방법 별로 나타낸 것으로, A는 비가열, B는 팬프라잉, C는 바비큐 조리방법으로 조리하였을 때의 결과를 나타낸 것이다.
도 4e는 본 발명의 일 구현예에 따른 고추장 삼겹살의 HPLC 크로마토그램을 조리방법 별로 나타낸 것으로, A는 비가열, B는 팬프라잉, C는 바비큐 조리방법으로 조리하였을 때의 결과를 나타낸 것이다.1 is a diagram comparing the surface of normal pork belly and pork belly seasoned with blackcurrant, natural spices, and red pepper paste according to an embodiment of the present invention when cooked by a pan-frying method or a barbecue method.
2 is a view comparing the process of cooking normal pork belly and pork belly seasoned with blackcurrant, natural spices, and red pepper paste according to an embodiment of the present invention by a pan-frying method or a barbecue method.
Figure 3a is a view showing the form of pulverization after non-heating, pan-frying or barbecue cooking of normal pork belly and pork belly seasoned with blackcurrant, natural spices, and red pepper paste according to one embodiment of the present invention.
Figure 3b is a diagram showing the solid phase extraction method for heterocyclic amines (HCAs) analysis of the ground pork belly shown in Figure 3a in order.
4a is a diagram showing HPLC chromatograms of 7 mixed HCAs standard materials (IQx, IQ, MeIQ, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP) according to an embodiment of the present invention.
Figure 4b shows the HPLC chromatogram of normal pork belly according to an embodiment of the present invention for each cooking method, A is non-heating, B is pan-frying, and C is a barbecue cooking method.
Figure 4c shows the HPLC chromatogram of blackcurrant pork belly according to an embodiment of the present invention for each cooking method, A is non-heating, B is pan-frying, and C is a barbecue cooking method. .
Figure 4d shows the HPLC chromatogram of natural spice pork belly according to an embodiment of the present invention for each cooking method, A is non-heating, B is pan-frying, and C is a barbecue cooking method. .
Figure 4e shows the HPLC chromatogram of gochujang pork belly according to one embodiment of the present invention by cooking method, A is non-heating, B is pan-frying, C shows the results when cooked by barbecue cooking method.
본 발명은 가열 조리 시 발생하는 헤테로사이클릭 아민 저감용 돼지고기 양념 조성물로서,The present invention is a pork seasoning composition for reducing heterocyclic amines generated during heating and cooking,
블랙커런트; 천연 향신료; 및 고추장으로 이루어진 군으로부터 선택된 하나 이상을 유효성분으로 포함하는, 양념 조성물을 제공한다.black currant; natural spices; And it provides a seasoning composition comprising at least one selected from the group consisting of red pepper paste as an active ingredient.
본 발명의 일 실시예에서는, 상기 양념 조성물로 양념한 돼지고기를 가열 조리 하였을 때 일반 돼지고기를 가열 조리할 때보다 헤테로사이클릭 아민의 생성이 감소되는 것을 확인하였다(실시예 4 참조).In one embodiment of the present invention, it was confirmed that when the pork seasoned with the seasoning composition was heat-cooked, the production of heterocyclic amine was reduced compared to when the normal pork was heat-cooked (see Example 4).
본 발명에서 “헤테로사이클릭 아민(Heterocyclic amines, HCAs)”이란 헤테로 고리 화합물의 일종으로 질소가 고리의 일부로 되어 있는 아민으로서, 직화 또는 숯불 위에서 가열 조리된 육류나 어패류의 탄 표면에서 형성되는 돌연변이성, 발암성 물질이다.In the present invention, "heterocyclic amines (HCAs)" is a type of heterocyclic compound, which is an amine in which nitrogen is a part of the ring, and is a mutagenic form formed on the burnt surface of meat or fish and shellfish cooked over direct flame or charcoal fire. , is a carcinogen.
본 발명에 있어서, 상기 헤테로사이클릭 아민은 2-아미노-3-메틸이미다조[4,5-f]퀴녹살린(2-Amino-3-methylimidazo[4,5-f]quinoxaline, IQx), 2-아미노-3-메틸이미다조[4,5-f]퀴놀린(2-Amino-3-methylimidazo[4,5-f]quinoline, IQ), 2-아미노-3,4-디메틸이미다조[4,5-f]퀴놀린(2-Amino-3,4-dimethylimidazo[4,5-f]quinoline, MeIQ), 2-아미노-3,8-디메틸이미다조[4,5-f]퀴녹살린(2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline, MeIQx), 2-아미노-3,7,8-트리메틸이미다조[4,5-f]퀴녹살린(2-Amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 7,8-DiMeIQx), 2-아미노-3,4,8-트리메틸이미다조[4,5-f]퀴녹살린(2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 4,8-DiMeIQx), 및 2-아미노-1-메틸-6-페닐이미다조[4,5-b]피리딘(2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP)으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으나, 이에 제한되지 않는다.In the present invention, the heterocyclic amine is 2-amino-3-methylimidazo [4,5-f] quinoxaline (2-Amino-3-methylimidazo [4,5-f] quinoxaline (IQx), 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo [4,5-f]quinoline (2-Amino-3,4-dimethylimidazo[4,5-f]quinoline, MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinone Saline (2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (2-Amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline) -3,7,8-trimethylimidazo[4,5-f]quinoxaline, 7,8-DiMeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (2- Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (2 -Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP), but may be one or more selected from the group consisting of, but is not limited thereto.
본 발명에서 “블랙커런트(blackcurrant)”란 장미목 범의귀과의 낙엽관목으로, 비타민 C가 특히 다량 함유되어 있으며 칼슘, 인, 철 등도 다량 함유되어 있다. 블랙커런트는 유럽 북서부가 원산지이며, 그늘에서 잘 자라고 추위에도 강하다. 높이는 1m에 달한다. 꽃은 양성화이며 4～5월에 피고 총상꽃차례를 이루며 달린다. 열매는 장과이고 7～8월에 익는데, 열매의 색깔이 붉은 색이므로 붉은 커런트(red currant)라고도 한다.In the present invention, "blackcurrant" is a deciduous shrub belonging to the rose order Paneuimaceae, and contains a particularly large amount of vitamin C and also contains a large amount of calcium, phosphorus, iron, and the like. Black currant is native to northwestern Europe, grows well in the shade and is resistant to cold. The height reaches 1 m. Flowers are bisexual, bloom in April-May, and run in raceme. The fruit is a berry and ripens in July-August, and because the color of the fruit is red, it is also called red currant.
본 발명에서 “천연”이란 자연계에서 발견되고 인간에 의해 조작되지 않은 것을 의미하며, 예컨대 재료가 식물, 동물, 곤충, 또는 식물, 동물 및 곤충의 부산물로부터 유래된다는 것을 의미한다. In the present invention, "natural" means found in nature and not manipulated by humans, for example, means that the material is derived from plants, animals, insects, or by-products of plants, animals and insects.
본 발명에서 “향신료”란 일반적으로 향기가 나는 식물에서 물리적 방법으로 분리한 것으로 음식물에 맛을 부여하기 위하여 사용되는 재료를 말한다. 본 발명에 있어서, 상기 천연 향신료는 정향 분말, 계피 분말, 생강 분말, 감초 분말, 팔각 분말, 및 마늘 분말로 이루어진 군으로부터 선택된 하나 이상일 수 있으나, 이에 제한되지 않는다.In the present invention, "spice" generally refers to a material separated by a physical method from a fragrant plant and used to impart a taste to food. In the present invention, the natural spice may be one or more selected from the group consisting of clove powder, cinnamon powder, ginger powder, licorice powder, octagonal powder, and garlic powder, but is not limited thereto.
본 발명에서 “고추장”이란 메주가루에 질게 지은 밥이나 떡가루 또는 되게 쑨 죽을 버무리고 고춧가루와 소금물을 섞어서 간을 맞춘 뒤 발효시킨 검붉은 페이스트 상의 향신조미식품으로 우리나라 고유 장(醬)류의 일종이다.In the present invention, "gochujang" is a spicy seasoning food in the form of a dark red paste that is fermented after mixing fermented soybean flour with rice, rice cake powder, or rice porridge, mixed with red pepper powder and salt water, and fermented.
본 발명에서 “헤테로사이클릭 아민 저감”이란 돼지고기의 가열 조리 시 발생하는 헤테로사이클릭 아민의 생성량 감소를 의미한다.In the present invention, "heterocyclic amine reduction" means a decrease in the amount of heterocyclic amine generated during heating and cooking of pork.
본 발명에 있어서, 상기 돼지고기는 삼겹살일 수 있으나, 이에 제한되지 않는다.In the present invention, the pork may be pork belly, but is not limited thereto.
본 발명에서 “삼겹살”이란 돼지고기 부위 중 갈비를 떼어낸 부분에서 복부까지의 넓고 납작한 모양의 부위를 말하는 것으로 붉은 살코기와 지방부분이 삼겹으로 겹쳐져 있다 하여 삼겹살이라 칭하며 영양이 풍부하고 돼지고기 부위 중 매우 고소한 부위로 알려져 있다.In the present invention, "pork belly" refers to a wide, flat-shaped portion of pork from the ribs removed to the abdomen. It is known for being very savory.
본 발명에서 “양념”이란 음식의 맛을 돋우기 위하여 쓰는 재료를 통틀어 이르는 말로, 본 발명에 있어서 상기 양념은 돼지고기 조리 시 발생하는 헤테로사이클릭 아민의 생성량을 감소시키고 최적의 맛을 낼 수 있는 양념 재료들의 혼합물로서 이해할 수 있으며, 이의 제조는 당업자의 통상의 능력 범위 내에서 가능한 것으로 이해된다. In the present invention, "seasoning" refers to ingredients used to enhance the taste of food, and in the present invention, the seasoning is a seasoning that can reduce the amount of heterocyclic amine generated during pork cooking and achieve optimal taste It can be understood as a mixture of materials, the manufacture of which is understood to be within the ordinary ability of a person skilled in the art.
본 발명에 있어서, 상기 블랙커런트는 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여 0.1 중량% 내지 1 중량%, 0.1 중량% 내지 0.9 중량%, 0.1 중량% 내지 0.7 중량%, 0.1 중량% 내지 0.5 중량%, 0.1 중량% 내지 0.4 중량%, 0.2 중량% 내지 1 중량%, 0.2 중량% 내지 0.9 중량%, 0.2 중량% 내지 0.7 중량%, 0.2 중량% 내지 0.5 중량%, 0.2 중량% 내지 0.4 중량%, 0.3 중량% 내지 1 중량%, 0.3 중량% 내지 0.9 중량%, 0.3 중량% 내지 0.7 중량%, 0.3 중량% 내지 0.5 중량%, 또는 0.3 중량% 내지 0.4 중량%가 되도록 포함될 수 있고, 본 발명의 일 실시예에 따르면 0.4 중량%가 되도록 포함될 수 있으나, 이에 제한되지 않는다.In the present invention, the blackcurrant is 0.1% to 1% by weight, 0.1% to 0.9% by weight, 0.1% by weight based on 100% by weight of the sum of the seasoning composition containing the same, purified water, and the weight of pork to be seasoned. % to 0.7%, 0.1% to 0.5%, 0.1% to 0.4%, 0.2% to 1%, 0.2% to 0.9%, 0.2% to 0.7%, 0.2% to 0.2% 0.5%, 0.2% to 0.4%, 0.3% to 1%, 0.3% to 0.9%, 0.3% to 0.7%, 0.3% to 0.5%, or 0.3% to 0.4%. It may be included to be 0.4 wt% according to an embodiment of the present invention, but is not limited thereto.
본 발명의 또 다른 구현예로서, 상기 천연 향신료는 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여, 정향 분말, 계피 분말, 생강 분말, 감초 분말, 팔각 분말, 및 마늘 분말로 이루어진 군으로부터 선택되는 하나 이상이 각각 0.01 중량% 내지 0.5 중량%, 0.01 중량% 내지 0.3 중량%, 0.01 중량% 내지 0.2 중량%, 0.05 중량% 내지 0.5 중량%, 0.05 중량% 내지 0.3 중량%, 0.05 중량% 내지 0.2 중량%, 0.08 중량% 내지 0.5 중량%, 0.08 중량% 내지 0.3 중량%, 0.08 중량% 내지 0.2 중량%, 또는 0.1 중량% 내지 0.2 중량%가 되도록 포함되는 것일 수 있으며, 본 발명의 일 실시예에 따르면 정향 분말 0.1 중량%, 계피 분말 0.1 중량%, 생강 분말 0.1 중량%, 감초 분말 0.1 중량%, 팔각 분말 0.1 중량%, 마늘 분말이 0.2 중량%가 되도록 포함될 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the natural spice is based on 100% by weight of the seasoning composition containing the same, purified water, and the weight of pork to be seasoned, clove powder, cinnamon powder, ginger powder, licorice powder, octagonal 0.01% to 0.5% by weight, 0.01% to 0.3% by weight, 0.01% to 0.2% by weight, 0.05% to 0.5% by weight, 0.05% by weight of at least one selected from the group consisting of powder and garlic powder, respectively. to 0.3%, 0.05% to 0.2%, 0.08% to 0.5%, 0.08% to 0.3%, 0.08% to 0.2%, or 0.1% to 0.2% by weight. According to one embodiment of the present invention, 0.1% by weight of clove powder, 0.1% by weight of cinnamon powder, 0.1% by weight of ginger powder, 0.1% by weight of licorice powder, 0.1% by weight of octagonal powder, and 0.2% by weight of garlic powder may be included. It may, but is not limited thereto.
본 발명의 또 다른 구현예로서, 상기 고추장은 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여 3 중량% 내지 13 중량%, 3 중량% 내지 11 중량%, 3 중량% 내지 9 중량%, 5 중량% 내지 13 중량%, 5 중량% 내지 11 중량%, 5 중량% 내지 9 중량%, 7 중량% 내지 13 중량%, 7 중량% 내지 11 중량%, 또는 7 중량% 내지 9 중량%가 되도록 포함될 수 있으며, 본 발명의 일 실시예에 따르면 8.4 중량%가 되도록 포함될 수 있으나, 이에 제한되지 않는다.As another embodiment of the present invention, the gochujang is 3% to 13% by weight, 3% to 11% by weight based on 100% by weight of the seasoning composition containing the same, purified water, and the weight of pork to be seasoned. , 3% to 9%, 5% to 13%, 5% to 11%, 5% to 9%, 7% to 13%, 7% to 11%, or It may be included to be 7% by weight to 9% by weight, and according to one embodiment of the present invention may be included to be 8.4% by weight, but is not limited thereto.
본 발명에 있어서, 상기 양념 조성물은 블랙커런트, 천연 향신료, 및 고추장으로 이루어진 군으로부터 선택되는 하나 이상의 양념 외에 소금을 더 포함할 수 있으나, 이에 제한되지 않는다. 이 때 상기 소금은 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여 0.01 중량% 내지 0.5 중량%, 0.01 중량% 내지 0.3 중량%, 0.01 중량% 내지 0.2 중량%, 0.05 중량% 내지 0.5 중량%, 0.05 중량% 내지 0.3 중량%, 0.05 중량% 내지 0.2 중량%, 0.08 중량% 내지 0.5 중량%, 0.08 중량% 내지 0.3 중량%, 0.08 중량% 내지 0.2 중량%, 또는 0.1 중량% 내지 0.2 중량%가 되도록 포함될 수 있으며, 본 발명의 일 실시예에 따르면 0.2 중량%가 되도록 포함될 수 있으나, 이에 제한되지 않는다.In the present invention, the seasoning composition may further include salt in addition to at least one seasoning selected from the group consisting of black currant, natural spice, and red pepper paste, but is not limited thereto. At this time, the salt is 0.01% to 0.5% by weight, 0.01% to 0.3% by weight, 0.01% to 0.2% by weight, 0.05% by weight based on 100% by weight of the seasoning composition, purified water, and the weight of the pork to be seasoned. 0.5% to 0.5%, 0.05% to 0.3%, 0.05% to 0.2%, 0.08% to 0.5%, 0.08% to 0.3%, 0.08% to 0.2%, or 0.1% % to 0.2% by weight, and according to one embodiment of the present invention may be included to be 0.2% by weight, but is not limited thereto.
본 발명에 있어서, 상기 가열 조리는 팬프라잉(pan-frying) 또는 바비큐(barbecue) 조리일 수 있으나, 이에 제한되지 않는다.In the present invention, the heat cooking may be pan-frying or barbecue cooking, but is not limited thereto.
본 발명의 일 실시예에 있어서, 상기 팬프라잉 조리 방법은 전기 그릴을 사용하여 팬의 중심부 온도가 170℃ 내지 200℃가 되도록 가열한 후 돼지고기의 전/후면을 2~6분/1~5분 가열 조리하여 익히는 방법일 수 있으나, 이에 제한되는 것은 아니다.In one embodiment of the present invention, the pan-frying cooking method uses an electric grill to heat the center of the pan to a temperature of 170 ° C to 200 ° C, and then cook the front / rear sides of the pork for 2 to 6 minutes / 1 to 10 minutes. It may be a method of cooking by heating for 5 minutes, but is not limited thereto.
본 발명의 일 실시예에 있어서, 상기 바비큐 조리 방법은 화로에 400℃ 내지 700℃로 달궈진 숯을 넣고 그릴 판에 돼지고기를 올려 전/후면을 1~5분/1~4분 가열 조리하여 익히는 방법일 수 있으나, 이에 제한되는 것은 아니다.In one embodiment of the present invention, the barbecue cooking method is to put charcoal heated to 400 ° C. to 700 ° C. in a brazier, put pork on a grill plate, and heat and cook the front / rear sides for 1 to 5 minutes / 1 to 4 minutes. It may be a method, but is not limited thereto.
본 발명의 다른 양태로서, 본 발명은 상기 양념 조성물로 양념한 양념 돼지고기를 제공한다. 상기 양념 돼지고기는 가열 조리 시 발생하는 헤테로사이클릭 아민을 저감시킬 수 있다.As another aspect of the present invention, the present invention provides seasoned pork seasoned with the seasoning composition. The seasoned pork can reduce heterocyclic amines generated during heat cooking.
본 발명의 또 다른 양태로서, 본 발명은 하기 단계를 포함하는, 양념 돼지고기의 제조방법을 제공한다:As another aspect of the present invention, the present invention provides a method for preparing seasoned pork, comprising the following steps:
(a) 상기 양념 조성물을 정제수에 녹이는 단계;(a) dissolving the seasoning composition in purified water;
(b) 상기 정제수에 녹인 양념 조성물과 돼지고기를 0℃ 내지 15℃에서 10분 내지 25분 믹싱하는 단계; 및(b) mixing the seasoning composition dissolved in purified water and pork at 0 ° C to 15 ° C for 10 minutes to 25 minutes; and
(c) 공기 접촉을 차단하여 0℃ 내지 15℃에서 12시간 내지 36시간 숙성시킨 다음 텀블러를 이용하여 1분 내지 20분간 혼합하는 단계.(c) aging at 0 ° C to 15 ° C for 12 to 36 hours by blocking contact with air, and then mixing for 1 to 20 minutes using a tumbler.
본 발명에 있어서, 상기 (a) 단계에서 블랙커런트 또는 천연 향신료를 포함하는 양념 조성물을 이용할 경우, 정제수는 양념 돼지고기 100 중량%에 대하여 8 중량% 내지 18 중량%, 8 중량% 내지 16 중량%, 8 중량% 내지 14 중량%, 10 중량% 내지 18 중량%, 10 중량% 내지 16 중량%, 10 중량% 내지 14 중량%, 또는 12 중량% 내지 14 중량% 만큼 사용할 수 있으며, 본 발명의 일 실시예에 따르면 블랙커런트를 포함하는 양념 조성물의 경우 13 중량%, 천연 향신료를 포함하는 양념 조성물의 경우 12.9 중량% 만큼 사용할 수 있으나, 이에 제한되지 않는다.In the present invention, when using a seasoning composition containing blackcurrant or natural spices in step (a), the purified water is 8% to 18% by weight, 8% to 16% by weight based on 100% by weight of seasoned pork. , 8% to 14% by weight, 10% to 18% by weight, 10% to 16% by weight, 10% to 14% by weight, or 12% to 14% by weight can be used, one of the present invention According to the embodiment, 13% by weight of the seasoning composition containing blackcurrant and 12.9% by weight of the seasoning composition containing natural spices may be used, but is not limited thereto.
상기 (a) 단계에서 고추장을 포함하는 양념 조성물을 이용할 경우, 정제수는 양념 돼지고기 100 중량%에 대하여 2 중량% 내지 12 중량%, 2 중량% 내지 10 중량%, 2 중량% 내지 8 중량%, 4 중량% 내지 12 중량%, 4 중량% 내지 10 중량%, 4 중량% 내지 8 중량%, 또는 6 중량% 내지 8 중량% 만큼 사용할 수 있으며, 본 발명의 일 실시예에 따르면 7.6 중량% 만큼 사용할 수 있으나, 이에 제한되지 않는다.In the case of using a seasoning composition containing gochujang in step (a), the purified water is 2 to 12% by weight, 2 to 10% by weight, 2 to 8% by weight, based on 100% by weight of seasoned pork, 4 wt% to 12 wt%, 4 wt% to 10 wt%, 4 wt% to 8 wt%, or 6 wt% to 8 wt% may be used, and according to one embodiment of the present invention, 7.6 wt% may be used. It may, but is not limited thereto.
본 발명에 있어서, 상기 (b) 단계는 정제수에 녹인 양념 조성물과 돼지고기를 5분 내지 10분 동안 믹싱하고 1분 내지 5분 정체한 후 다시 4분 내지 10분 동안 믹싱하는 단계로서, 이 때 최종 혼합물의 온도는 15℃ 이하일 수 있으나, 이에 제한되지 않는다.In the present invention, step (b) is a step of mixing the seasoning composition dissolved in purified water and pork for 5 to 10 minutes, stagnation for 1 to 5 minutes, and then mixing again for 4 to 10 minutes. The temperature of the final mixture may be 15° C. or less, but is not limited thereto.
본 발명에 있어서, 상기 (c) 단계는 (b) 단계에서 믹싱한 양념 돼지고기의 공기 접촉을 차단하여 0℃ 내지 15℃에서 12시간 내지 36시간 숙성시킨 다음 텀블러를 이용하여 1분 내지 20분간 혼합하는 단계로서, 이 때 최종 혼합물의 온도는 15℃ 이하일 수 있으나, 이에 제한되지 않는다. 상기 (c) 단계 이후 양념 돼지고기는 진공포장하여 냉동 보관하고, 이를 5℃ 내지 15℃에서 4시간 내지 20시간 해동하여 가열 조리에 사용할 수 있다.In the present invention, in the step (c), the air contact of the seasoned pork mixed in step (b) is blocked, aged at 0 ° C to 15 ° C for 12 to 36 hours, and then using a tumbler for 1 to 20 minutes As a step of mixing, at this time, the temperature of the final mixture may be 15 ° C or less, but is not limited thereto. After the step (c), the seasoned pork is vacuum-packed and stored frozen, and it can be thawed at 5 ° C to 15 ° C for 4 to 20 hours and used for heating cooking.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 하기 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.Hereinafter, a preferred embodiment is presented to aid understanding of the present invention. However, the following examples are provided to more easily understand the present invention, and the content of the present invention is not limited by the following examples.
실시예 1. 천연소재 양념 돼지고기 제조Example 1. Production of natural seasoned pork
냉동 삼겹살을 슬라이서를 활용하여 2 cm 두께로 절단하여 준비하였다. 천연소재 양념은 하기 표 1에 나타낸 바와 같이 각각 개량하여 정제수에 완전히 녹인 후 믹서에 삼겹살과 양념을 뿌리고, 8분간 믹싱하고 3분 정체한 후 다시 7분간 믹싱하였다(최종 혼합물의 온도가 15℃ 이하가 되도록 한다). 염지 후 공기 접촉을 차단하여 냉장온도(5℃)에서 24시간 숙성하였다. 텀블러를 활용하여 10분간 혼합하고(최종 혼합물의 온도가 15℃ 이하가 되도록 한다), 진공 포장하여 냉동 보관하였다. 양념 후 삼겹살의 표면은 도 1에 나타내었다.Frozen pork belly was prepared by cutting into 2 cm thickness using a slicer. As shown in Table 1 below, each natural seasoning was improved and completely dissolved in purified water, then the pork belly and seasoning were sprinkled on a mixer, mixed for 8 minutes, stagnant for 3 minutes, and mixed again for 7 minutes (the temperature of the final mixture is 15 ° C or less to be). After dyeing, air contact was blocked and aged for 24 hours at a refrigeration temperature (5 ° C). The mixture was mixed for 10 minutes using a tumbler (so that the temperature of the final mixture was 15° C. or less), vacuum-packed, and stored frozen. The surface of pork belly after seasoning is shown in Figure 1.
실시예 2. 돼지고기 조리Example 2. Pork Cooking
상기 실시예 1에서 제조한 냉동 양념 삼겹살을 9℃에서 약 12시간 해동하고 가열 조건에 따라 조리하였다. 조리 조건은 표 2와 같다.The frozen seasoned pork belly prepared in Example 1 was thawed at 9 ° C. for about 12 hours and cooked according to heating conditions. Cooking conditions are shown in Table 2.
Pan-frying(팬프라잉)은 전기 그릴(가로 55 cm, 세로 31 cm, 높이 14 cm)을 사용하였으며, 팬의 중심부 온도가 190℃가 되도록 가열한 후 삼겹살의 전/후면을 4/3분 가열 조리하여 익혔다. For Pan-frying, an electric grill (55 cm wide, 31 cm long, 14 cm high) was used. cooked by heating.
Barbecue(바비큐)는 직사각형 화로(가로 55 cm × 세로 34 cm)에 달궈진 숯(약600℃)을 넣고 그릴 판에 시료를 올려서 전/후면을 3/2분 가열 조리하여 익혔다. Barbecue (barbecue) was cooked by heating the front and rear sides for 3/2 minutes by putting heated charcoal (about 600 ° C) in a rectangular brazier (55 cm wide × 34 cm long) and placing the sample on the grill plate.
팬프라잉 방법 또는 바비큐 방법으로 조리된 삼겹살의 표면은 도 1에 나타내었으며, 팬프라잉 방법 또는 바비큐 방법으로 조리하였을 때의 과정을 비교하여 도 2에 나타내었다.The surface of the pork belly cooked by the pan-frying method or the barbecue method is shown in FIG. 1, and the process when cooked by the pan-frying method or the barbecue method is compared and shown in FIG.
실시예 3. 돼지고기의 헤테로사이클릭 아민(HCAs) 분석을 위한 고체상 추출Example 3. Solid Phase Extraction for Analysis of Heterocyclic Amines (HCAs) in Pork
상기 실시예 2의 방법으로 조리한 삼겹살 및 비가열 삼겹살을 각각 분쇄한 시료 3 g에 1 M의 수산화나트륨(NaOH) 12 ml를 넣고 1분간 볼텍싱(voltexing)한 후 30℃ 워터베스(water bath)에서 250 rpm, 30분간 반응시켰다. 이후 소니케이터(sonicator, 5분 on, 5초 off, 총 15분)로 초음파 분쇄시키고 13 g Extrelut® 리필 재료(refill material)와 혼합하여 빈 Extrelut 20 컬럼(column)에 채워주었다. 컬럼에 75 ml 디클로로메탄(dichloromethane)을 첨가하여 용출시키고 용출액을 0.1 M 염산(HCl) 6 ml, 메탄올(MeOH)/0.1 M 염산(45:55) 15 ml, DW(distilled water) 2 ml로 전처리된 PRS 카트리지(cartridge)로 적재하였다. 그런 다음 PRS 카트리지를 DW 15 ml로 세척하였다. PRS 카트리지를 5 ml 메탄올과 5 ml DW로 전처리된 C18 카트리지와 연결한 후 0.5 M 암모늄 아세테이트(ammonium acetate)(pH 8.5) 20 ml를 용출시켰다. PRS 카트리지를 제거하고 나서 C18 카트리지를 메탄올/암모늄 하이드록사이드(ammonium hydroxide)(9:1) 1 ml로 추출하였다. 실험에 사용된 분쇄한 삼겹살 시료의 형태는 도 3a에 나타내었으며, 상술한 추출 방법은 도 3b에 순서대로 나타내었다.12 ml of 1 M sodium hydroxide (NaOH) was added to 3 g of each pulverized sample of pork belly and unheated pork belly cooked by the method of Example 2, followed by vortexing for 1 minute, followed by 30 ° C water bath ) at 250 rpm for 30 minutes. It was then sonicated in a sonicator (5 min on, 5 sec off, total 15 min) and mixed with 13 g Extrelut ® refill material and loaded into an empty Extrelut 20 column. 75 ml of dichloromethane was added to the column to elute, and the eluate was pretreated with 6 ml of 0.1 M hydrochloric acid (HCl), 15 ml of methanol (MeOH)/0.1 M hydrochloric acid (45:55), and 2 ml of DW (distilled water) loaded into a PRS cartridge (cartridge). The PRS cartridge was then washed with 15 ml of DW. After connecting the PRS cartridge with a C18 cartridge pretreated with 5 ml methanol and 5 ml DW, 20 ml of 0.5 M ammonium acetate (pH 8.5) was eluted. After removing the PRS cartridge, the C18 cartridge was extracted with 1 ml of methanol/ammonium hydroxide (9:1). The shape of the pulverized pork belly sample used in the experiment is shown in Figure 3a, and the above-described extraction method is shown in Figure 3b in order.
실시예 4. 돼지고기의 HPLC 분석Example 4. HPLC analysis of pork
조리 과정 중 발생 가능한 삼겹살 및 양념 삼겹살 내 HCAs 함량을 분석하기 위하여 상기 실시예 3에서 추출한 삼겹살의 고체상 추출물을 질소로 건조시켜 농축하고 HPLC에 이용하기 전에 MCE(mixed cellulose ester) 멤브레인 필터로 여과한 메탄올(MeOH) 200 μl에 용해하였다. HPLC 분석 조건은 하기 표 3에 나타내었다.In order to analyze the HCAs content in pork belly and seasoned pork belly that may occur during the cooking process, the solid-phase extract of pork belly extracted in Example 3 was dried with nitrogen to concentrate and used for HPLC. Methanol filtered through a MCE (mixed cellulose ester) membrane filter before use (MeOH) dissolved in 200 μl. HPLC analysis conditions are shown in Table 3 below.
상기 조건으로 HPLC 분석을 통해 삼겹살 내 헤테로사이클릭 아민(HCAs) 함량을 분석한 결과를 표 4 및 도 4a 내지 4e에 나타내었다.The results of analyzing the content of heterocyclic amines (HCAs) in pork belly through HPLC analysis under the above conditions are shown in Table 4 and FIGS. 4a to 4e.
도 4a는 혼합된 HCAs 표준물질 7종(IQx, IQ, MeIQ, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP)의 HPLC 크로마토그램, 도 4b 내지 도 4e는 조리방법 별 일반 삼겹살(도 4b), 블랙커런트 삼겹살(도 4c), 천연 향신료 삼겹살(도 4d), 고추장 삼겹살(도 4e)의 HPLC 크로마토그램을 나타낸 것으로, 4b 내지 4e 각 도면에서 A는 비가열, B는 팬프라잉, C는 바비큐 조리방법으로 조리하였을 때의 결과를 나타낸 것이다. 4a is an HPLC chromatogram of 7 mixed HCAs standard materials (IQx, IQ, MeIQ, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP), and FIGS. 4b to 4e are general pork belly (pork belly) by cooking method 4b), black currant pork belly (FIG. 4c), natural spice pork belly (FIG. 4d), and red pepper paste pork belly (FIG. 4e) showing HPLC chromatograms. , C shows the results of cooking with the barbecue cooking method.
하기 표 4 및 도 4a 내지 4e에 나타낸 바와 같이, HCAs 중 표준물질 7종(IQx, IQ, MeIQ, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP)을 비교하였을 때, IQx를 제외한 6종의 HCAs는 검출되지 않았으며, 조리방법 별로 HCAs 검출량에 차이가 있었다. 양념 후 냉동 보관한 삼겹살을 9℃에서 12시간 해동하여 바비큐 조리하였을 때 IQx는 일반 삼겹살과 고추장 삼겹살에서 각각 7.89 ng/g과 6.92 ng/g이 검출되었으나, 유의적인 차이는 나타나지 않았고, 블랙커런트 삼겹살과 천연 향신료 삼겹살은 HCAs가 검출되지 않았다. As shown in Table 4 and FIGS. 4a to 4e, when comparing 7 standard materials (IQx, IQ, MeIQ, MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP) among HCAs, excluding IQx Six types of HCAs were not detected, and there was a difference in the amount of HCAs detected by cooking method. When marinated and frozen pork belly was thawed at 9℃ for 12 hours and barbecued, IQx was 7.89 ng/g and 6.92 ng/g respectively for regular pork belly and gochujang pork belly, but no significant difference was found. HCAs were not detected in pork belly with natural spices.
(무첨가)Plain Pork Belly
(no additives)
데이터는 평균 ± 표준오차로 표시됨 1) nd (not detected): not detected
Data are presented as mean ± standard error
따라서 상기 결과로부터 블랙커런트와 천연 향신료가 삼겹살 조리시 발생하는 HCAs 저감 효과를 나타내는 것으로 확인되었으며, 고추장 또한 HCAs 저감에 영향을 미치는 것을 알 수 있었다.Therefore, from the above results, it was confirmed that black currant and natural spices exhibit an HCAs reduction effect generated during pork belly cooking, and it was found that red pepper paste also affects HCAs reduction.
전술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야 한다.The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.
Claims (9)
블랙커런트 및 천연 향신료로 이루어진 군으로부터 선택된 하나 이상을 유효성분으로 포함하고,
상기 천연 향신료는 정향 분말, 계피 분말, 생강 분말, 감초 분말, 팔각 분말, 및 마늘 분말을 포함하고,
상기 양념 조성물은 고추장은 포함하지 않고, IQx(2-Amino-3-methylimidazo[4,5-f]quinoxaline)를 저감시키며,
상기 가열 조리는 바비큐(barbecue) 조리인 것을 특징으로 하는, 양념 조성물.
A pork seasoning composition for reducing heterocyclic amines generated during heating and cooking,
Containing at least one selected from the group consisting of blackcurrant and natural spices as an active ingredient,
The natural spices include clove powder, cinnamon powder, ginger powder, licorice powder, octagonal powder, and garlic powder,
The seasoning composition does not contain red pepper paste and reduces IQx (2-Amino-3-methylimidazo [4,5-f] quinoxaline),
The seasoning composition, characterized in that the heat cooking is barbecue (barbecue) cooking.
상기 블랙커런트는 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여 0.1 중량% 내지 1 중량%가 되도록 포함되는 것을 특징으로 하는, 양념 조성물.
According to claim 1,
The seasoning composition, characterized in that the black currant is included so as to be 0.1% by weight to 1% by weight based on 100% by weight of the sum of the seasoning composition containing it, purified water, and the weight of pork to be seasoned.
상기 천연 향신료는 이를 포함하는 양념 조성물, 정제수, 및 양념하고자 하는 돼지고기의 중량을 더한 100 중량%에 대하여, 정향 분말 0.01 중량% 내지 0.5 중량%; 계피 분말 0.01 중량% 내지 0.5 중량%; 생강 분말 0.01 중량% 내지 0.5 중량%; 감초 분말 0.01 중량% 내지 0.5 중량%; 팔각 분말 0.01 중량% 내지 0.5 중량%; 및 마늘 분말 0.01 중량% 내지 0.5 중량%가 되도록 포함되는 것을 특징으로 하는, 양념 조성물.
According to claim 1,
0.01% to 0.5% by weight of clove powder; 0.01% to 0.5% by weight of cinnamon powder; 0.01% to 0.5% by weight of ginger powder; 0.01% to 0.5% by weight of licorice powder; 0.01% to 0.5% by weight of octagonal powder; and 0.01% to 0.5% by weight of garlic powder, characterized in that it is included in the seasoning composition.
상기 양념 돼지고기는 가열 조리 시 발생하는 IQx(2-Amino-3-methylimidazo[4,5-f]quinoxaline)를 저감시키고,
상기 가열 조리는 바비큐(barbecue) 조리인 것을 특징으로 하는, 양념 돼지고기.
A seasoned pork seasoned with the seasoning composition of any one of claims 1, 3, and 4,
The seasoned pork reduces IQx (2-Amino-3-methylimidazo [4,5-f] quinoxaline) generated during heat cooking,
Characterized in that the heat cooking is barbecue cooking, seasoned pork.
(b) 상기 정제수에 녹인 양념 조성물과 돼지고기를 0℃ 내지 15℃에서 5분 내지 25분 믹싱하는 단계; 및
(c) 공기 접촉을 차단하여 0℃ 내지 15℃에서 12시간 내지 36시간 숙성시킨 다음 텀블러를 이용하여 1분 내지 20분간 혼합하는 단계를 포함하는, 양념 돼지고기의 제조방법으로서,
상기 양념 돼지고기는 가열 조리 시 발생하는 IQx(2-Amino-3-methylimidazo[4,5-f]quinoxaline)를 저감시키고,
상기 가열 조리는 바비큐(barbecue) 조리인 것을 특징으로 하는, 양념 돼지고기의 제조방법.(a) dissolving the seasoning composition of any one of claims 1, 3, and 4 in purified water;
(b) mixing the seasoning composition dissolved in the purified water and pork at 0 ° C to 15 ° C for 5 minutes to 25 minutes; and
(c) A method for producing seasoned pork comprising the step of aging for 12 to 36 hours at 0 ° C to 15 ° C by blocking air contact and then mixing for 1 to 20 minutes using a tumbler,
The seasoned pork reduces IQx (2-Amino-3-methylimidazo [4,5-f] quinoxaline) generated during heat cooking,
The method of producing seasoned pork, characterized in that the heat cooking is barbecue (barbecue) cooking.
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