KR102577642B1 - Pork aging method - Google Patents
Pork aging method Download PDFInfo
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- KR102577642B1 KR102577642B1 KR1020230088033A KR20230088033A KR102577642B1 KR 102577642 B1 KR102577642 B1 KR 102577642B1 KR 1020230088033 A KR1020230088033 A KR 1020230088033A KR 20230088033 A KR20230088033 A KR 20230088033A KR 102577642 B1 KR102577642 B1 KR 102577642B1
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- 238000000034 method Methods 0.000 title claims abstract description 36
- 230000032683 aging Effects 0.000 title claims abstract description 33
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- 240000006079 Schisandra chinensis Species 0.000 claims description 15
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- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 15
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- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/002—Preservation in association with shaping
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 돼지고기 숙성 방법에 관한 것이다.The present invention relates to a method for ripening pork.
소고기나 돼지고기는 가장 보편적으로 널리 알려져 가공 조리되어 취식되고 있는 육류로서, 다양한 형태의 조리방법이 사용되고 있다. 특히, 이러한 고기는 각각의 부위에 따라 육질이 다르고 조리방법 또한 다양하게 이루어진다. 일반 음식점이나 가정에서 사용되고 있는 고기 조리방법으로는 냉장보관 된 생고기를 불판을 이용하여 굽거나 또는 각종 양념을 가미하여 굽거나 찜 요리가 이루어지고, 특히, 각종 양념을 가미시킨 조리방법에 서는 양념소스가 사용된다.Beef and pork are the most commonly known meats that are processed, cooked, and eaten, and various types of cooking methods are used. In particular, the quality of meat varies depending on each part of the meat, and cooking methods also vary. Meat cooking methods used in general restaurants and homes include grilling refrigerated raw meat on an open fire or grilling or steaming it with various seasonings. In particular, in cooking methods with various seasonings, seasoning sauce is used. is used.
이러한 고기는 소 또는 돼지가 죽은 후 근육이 경직되는 현상이 발생하는 데, 이러한 현상을 사후경직이라고 하며, 사후경직은 호흡이 정지되면서 산소가 공급되지않아 근육에 포함되어 있는 글리코겐이 젖산이 되면서 근육은 물론 관절 등이 수축되는 것으로 고기가 딱딱해지고 맛이 저하된다.This type of meat causes muscles to stiffen after the death of a cow or pig. This phenomenon is called rigor mortis. Rigor mortis occurs when breathing stops and oxygen is not supplied, and the glycogen contained in the muscles becomes lactic acid. Of course, the joints, etc. contract, making the meat hard and its taste deteriorating.
또한, 소 또는 돼지 등의 고기는 특유의 향미를 가지며 얼마 먹지 않아 쉽게 물리게 되는 경향이 강해 소비를 촉진시키지 못하는 문제가 있었다. 또한, 소 또는 돼지 등의 고기는 지방 함유량이 많은 고 콜레스테롤 식품으로 과다 섭취 시 비만 등의 문제가 발생되며 이로 인해 고혈압이나, 고지혈증, 심장병 등 각종 성인병의 원인을 제공하는 것으로 알려져 있다.In addition, meat such as beef or pork has a unique flavor and has a strong tendency to get bitten easily after eating it for a short period of time, which is a problem that does not promote consumption. In addition, meat such as beef or pork is a high-cholesterol food with a high fat content, and excessive consumption causes problems such as obesity, which is known to cause various adult diseases such as high blood pressure, hyperlipidemia, and heart disease.
종래의 소 또는 돼지 등의 고기를 숙성하는 방법은 건식숙성법(Dry Ageing), 습식숙성법(Wet Ageing)이 있다. Conventional methods for aging meat such as cows or pigs include dry aging and wet aging.
상기 건식숙성법(Dry Ageing)은 도축한 고기의 표면을 말린 후 온도를 섭씨 약 5도 전후로 유지, 15일에서 길게는 100일 이상을 보관한 후 표면의 부패된 부분을 잘라내고 판매하는 방식으로 약 100년에서 150년 전 사이에 독일을 비롯한 유럽 쪽에서 시작된 것으로 알려져 있다. 상기 건식숙성법의 장점은 오랜 기간 분해과정을 거치면서 육질이 아주 부드럽지만, 고기 표면의 부패된 단백질(하이포크산틴과 요산)이 많고 표면에서 내부까지 전이되 지린 풍미를 갖게 되는 문제가 있다.The dry aging method involves drying the surface of the slaughtered meat, maintaining the temperature around 5 degrees Celsius, storing it for 15 to 100 days or more, and then cutting off the decayed parts on the surface and selling it. It is known to have originated in Europe, including Germany, about 100 to 150 years ago. The advantage of the dry aging method is that the meat becomes very soft as it undergoes a long-term decomposition process, but there is a problem in that there is a lot of decayed protein (hypoxanthine and uric acid) on the surface of the meat, which transfers from the surface to the inside, resulting in a bitter flavor.
상기 습식숙성법(Wet Ageing)은 1960년대 진공포장기술의 개발로 등장한 방법이다. 도축한 고기를 진공 포장한후에 온도 섭씨 -1도에서 3도 전후로 7일에서 30일 전후로 판매하는 방법이다. 이 방법 역시 숙성을 목적으로 하기 보다는 고기를 먼 곳까지 안전하게 유통할 수 있도록 개발되었다. 하지만 숙성에 관여하는 효소가 온도가 너무 낮고 공기 접촉이 없어 미생물의 활동성이 너무 낮아 단백질을 분해하는 속도가 늦고 분해양도 너무 적은 단점이 있다.The wet aging method is a method that emerged with the development of vacuum packaging technology in the 1960s. This is a method of vacuum packaging slaughtered meat and selling it within 7 to 30 days at a temperature of -1 to 3 degrees Celsius. This method was also developed to safely distribute meat to distant places rather than for aging purposes. However, the temperature of the enzymes involved in ripening is too low and there is no contact with air, so the activity of microorganisms is too low, so the rate of protein decomposition is slow and the amount of decomposition is too small.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 맛과 풍미가 우수한 숙성방법을 통해 제조되는 돼지고기를 제공하는 것이다.The present invention was devised to solve the above problems, and the purpose of the present invention is to provide pork produced through an aging method with excellent taste and flavor.
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 problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
돼지고기를 준비하는 단계;Preparing pork;
준비된 돼지고기에 시즈닝 분말을 도포하는 단계; 및Applying seasoning powder to prepared pork; and
시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장한 후 숙성하는 단계;를 포함하는 돼지고기의 숙성방법을 제공한다.It provides a method of maturing pork, including the step of wrapping pork coated with seasoning powder, placing it in a vacuum film, vacuum packaging it, and then maturing it.
또한, 상기 시즈닝 분말은 유산균발효곡물분말 38-42 중량부, 씨앗발효추출분말 28-32 중량부, 미강발효분말 18-22 중량부, 정제소금 3-7 중량부 및 후춧가루 3-7 중량부를 포함하고,In addition, the seasoning powder includes 38-42 parts by weight of lactic acid bacteria fermented grain powder, 28-32 parts by weight of fermented seed extract powder, 18-22 parts by weight of fermented rice bran powder, 3-7 parts by weight of refined salt, and 3-7 parts by weight of pepper powder. do,
상기 유산균발효곡물분말은,The lactic acid bacteria fermented grain powder,
호밀, 수수, 기장, 메밀 및 퀴노아를 끓인 물로 세척하고, 호밀 6-10 중량부, 수수 6-10 중량부, 기장 6-10 중량부, 메밀 6-10 중량부, 퀴노아 6-10 중량부 및 물 58-62 중량부를 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 18-22℃의 온도에서 5-7시간 동안 침지한 후, 수분함유율 38-42%가 되도록 탈수하여 준비하는 단계; 준비한 곡물혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 0.5-1.5 중량부를 첨가한 34-38℃의 온도에서 5-7시간 동안 발효하는 단계; 및 발효한 곡물혼합물을 48-52℃의 온도에서 8-10시간 동안 열풍건조한 후 분쇄하는 단계;를 수행하여 제조되고,Wash rye, sorghum, millet, buckwheat and quinoa with boiled water, 6-10 parts by weight rye, 6-10 parts by weight sorghum, 6-10 parts by weight millet, 6-10 parts by weight buckwheat, 6-10 parts by weight quinoa. Preparing a grain mixture by mixing 58-62 parts by weight of water and 58-62 parts by weight of water; Preparing the grain mixture by soaking it at a temperature of 18-22°C for 5-7 hours and then dehydrating it to a moisture content of 38-42%; Adding 0.5-1.5 parts by weight of Lactobacillus acidophilus based on 100 parts by weight of the prepared grain mixture and fermenting at a temperature of 34-38°C for 5-7 hours; and drying the fermented grain mixture with hot air at a temperature of 48-52°C for 8-10 hours and then pulverizing it.
상기 씨앗발효추출분말은,The seed fermentation extract powder,
오미자씨, 모링가씨 및 메밀씨를 끓인 물로 세척하고, 분쇄하여 오미자씨분말, 모링가씨분말 및 메밀씨분말을 준비하는 단계; 오미자씨분말 18-22 중량부, 모링가씨분말 8-12 중량부, 메밀씨분말 8-12 중량부 및 물 58-62 중량부를 혼합하여 혼합물을 제조하고, 혼합물에 효모균으로 사카로미케스 케레비시아이(Saccharomyces cerevisiae) 1 중량부를 첨가한 후 38-42℃의 온도에서 34-38시간 동안 발효시키는 단계; 발효된 혼합물 및 부틸렌글리콜을 혼합하고, 28-32℃의 온도에서 4-6일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과 및 감압농축한 후 동결건조하는 단계;를 수행하여 제조되고,Washing Schisandra seeds, Moringa seeds and buckwheat seeds with boiled water and grinding them to prepare Schisandra seeds powder, Moringa seed powder and buckwheat seed powder; A mixture was prepared by mixing 18-22 parts by weight of Schisandra chinensis seed powder, 8-12 parts by weight of Moringa seed powder, 8-12 parts by weight of buckwheat seed powder, and 58-62 parts by weight of water, and Saccharomyces celebi was added to the mixture as yeast. Adding 1 part by weight of Saccharomyces cerevisiae and fermenting at a temperature of 38-42°C for 34-38 hours; Preparing an extract by mixing the fermented mixture and butylene glycol and stirring for 4-6 days at a temperature of 28-32°C; and filtering and concentrating the extract under reduced pressure and then freeze-drying it.
상기 미강발효분말은,The rice bran fermented powder,
미강 48-52 중량부 및 물 48-52 중량부를 혼합하여 미강혼합물을 제조하고, 90-110℃의 온도로 가열하여 45-75분 동안 증자하는 단계; 증자한 미강혼합물을 30-40℃의 온도로 냉각하는 단계; 냉각한 미강혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 1-5 중량부를 첨가한 후, 36-60시간 동안 배양하는 단계; 및 배양한 미강혼합물을 건조하는 단계;를 수행하여 제조되는 것을 특징으로 한다.Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus acidophilus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture.
또한, 본 발명은In addition, the present invention
돼지고기를 준비하는 단계;Preparing pork;
준비된 돼지고기를 침지액에 침지하여 3-7℃의 온도에서 5-7시간 동안 1차 숙성하는 단계;Immersing the prepared pork in an immersion liquid and first maturing it at a temperature of 3-7°C for 5-7 hours;
1차 숙성한 돼지고기를 세척액을 이용하여 세척하는 단계;Washing the first aged pork using a washing liquid;
세척한 돼지고기에 시즈닝 분말을 도포하는 단계;Applying seasoning powder to washed pork;
시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장하는 단계; 및Wrapping the pork coated with seasoning powder with plastic wrap, placing it in a vacuum film, and vacuum packaging it; and
진공포장된 돼지고기를 영하 2℃ 내지 영상 2℃의 온도에서 2-4일 동안 2차 숙성하는 단계;를 포함하고,It includes secondary aging of vacuum-packed pork for 2-4 days at a temperature of -2°C to +2°C,
상기 침지액은 과채수 78-82 중량부 및 솔잎엑기스 18-22 중량부를 포함하고,The immersion liquid contains 78-82 parts by weight of fruit and vegetable water and 18-22 parts by weight of pine needle extract,
상기 과채수는,The fruit and vegetable water is,
사과, 배, 키위, 참외, 치커리, 미나리 및 우엉을 준비하고, 준비된 사과, 배, 키위, 참외, 치커리, 미나리 및 우엉을 1:1:1:1:1:1:1의 중량비율로 혼합하여 과채혼합물을 제조하고, 상기 과채혼합물 78-82 중량부, 설탕 8-12 중량부 및 소금 8-12 중량부를 혼합한 후 23-27℃의 온도에서 10-14시간 동안 숙성하는 단계; 숙성한 과채혼합물 100 중량부에 대하여 물 280-320 중량부를 첨가하고 98-102℃의 온도에서 18-22분 동안 끓이는 단계; 끓인 후, 68-72℃의 온도로 냉각하고 2-4시간 동안 우려내는 단계; 및 우려낸 후 여과하여 여과액을 얻는 단계;를 수행하여 제조되고,Prepare apples, pears, kiwi, melon, chicory, water parsley and burdock, and mix the prepared apples, pears, kiwi, melon, chicory, water parsley and burdock in a weight ratio of 1:1:1:1:1:1:1. Preparing a fruit and vegetable mixture, mixing 78-82 parts by weight of the fruit and vegetable mixture, 8-12 parts by weight of sugar, and 8-12 parts by weight of salt, and then maturing at a temperature of 23-27° C. for 10-14 hours; Adding 280-320 parts by weight of water to 100 parts by weight of the aged fruit and vegetable mixture and boiling at a temperature of 98-102°C for 18-22 minutes; After boiling, cooling to a temperature of 68-72°C and steeping for 2-4 hours; and obtaining a filtrate by filtering it after brewing,
상기 솔잎엑기스는,The pine needle extract is,
솔잎을 세척하여 준비하는 단계; 준비한 솔잎을 78-82℃ 온도의 고온수에 1-5분 동안 침지하여 전처리하는 단계; 전처리한 솔잎 및 정제수를 1:3의 중량비율로 혼합하여 마쇄하는 단계; 마쇄하여 얻은 마쇄물을 압착기를 이용하여 18-22 kg/cm2의 압력으로 추출하여 추출용액을 제조하는 단계; 및 상기 추출용액을 진공농축기로 농축하는 단계;를 수행하여 제조되고,Preparing pine needles by washing them; Pre-treating the prepared pine needles by immersing them in hot water at a temperature of 78-82°C for 1-5 minutes; Grinding and mixing pretreated pine needles and purified water at a weight ratio of 1:3; Preparing an extraction solution by extracting the ground product obtained by grinding at a pressure of 18-22 kg/cm2 using a press; And concentrating the extraction solution with a vacuum concentrator; It is prepared by performing,
상기 세척액은 탄산칼슘 0.5-1.5 중량부, 탄산수소나트륨 0.5-1.5 중량부, 포도당 0.5-1.5 중량부 및 솔잎액 96-98 중량부를 포함하고,The washing liquid contains 0.5-1.5 parts by weight of calcium carbonate, 0.5-1.5 parts by weight of sodium bicarbonate, 0.5-1.5 parts by weight of glucose, and 96-98 parts by weight of pine needle liquid,
상기 솔잎액은 솔잎 68-72 중량부 및 정제수 28-32 중량부를 혼합하여 끓이는 단계 및 끓인 후 여과하여 여과액을 얻는 단계를 수행하여 제조되고,The pine needle liquid is prepared by mixing 68-72 parts by weight of pine needles and 28-32 parts by weight of purified water and boiling it, followed by boiling and filtering to obtain a filtrate,
상기 시즈닝 분말은 유산균발효곡물분말 38-42 중량부, 씨앗발효추출분말 28-32 중량부, 미강발효분말 18-22 중량부, 정제소금 3-7 중량부 및 후춧가루 3-7 중량부를 포함하고,The seasoning powder includes 38-42 parts by weight of lactic acid bacteria fermented grain powder, 28-32 parts by weight of fermented seed extract powder, 18-22 parts by weight of fermented rice bran powder, 3-7 parts by weight of refined salt, and 3-7 parts by weight of pepper powder,
상기 유산균발효곡물분말은,The lactic acid bacteria fermented grain powder,
호밀, 수수, 기장, 메밀 및 퀴노아를 끓인 물로 세척하고, 호밀 6-10 중량부, 수수 6-10 중량부, 기장 6-10 중량부, 메밀 6-10 중량부, 퀴노아 6-10 중량부 및 물 58-62 중량부를 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 18-22℃의 온도에서 5-7시간 동안 침지한 후, 수분함유율 38-42%가 되도록 탈수하여 준비하는 단계; 준비한 곡물혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 0.5-1.5 중량부를 첨가한 34-38℃의 온도에서 5-7시간 동안 발효하는 단계; 및 발효한 곡물혼합물을 48-52℃의 온도에서 8-10시간 동안 열풍건조한 후 분쇄하는 단계;를 수행하여 제조되고,Wash rye, sorghum, millet, buckwheat and quinoa with boiled water, 6-10 parts by weight rye, 6-10 parts by weight sorghum, 6-10 parts by weight millet, 6-10 parts by weight buckwheat, 6-10 parts by weight quinoa. Preparing a grain mixture by mixing 58-62 parts by weight of water and 58-62 parts by weight of water; Preparing the grain mixture by soaking it at a temperature of 18-22°C for 5-7 hours and then dehydrating it to a moisture content of 38-42%; Adding 0.5-1.5 parts by weight of Lactobacillus acidophilus based on 100 parts by weight of the prepared grain mixture and fermenting at a temperature of 34-38°C for 5-7 hours; and drying the fermented grain mixture with hot air at a temperature of 48-52°C for 8-10 hours and then pulverizing it.
상기 씨앗발효추출분말은,The seed fermentation extract powder,
오미자씨, 모링가씨 및 메밀씨를 끓인 물로 세척하고, 분쇄하여 오미자씨분말, 모링가씨분말 및 메밀씨분말을 준비하는 단계; 오미자씨분말 18-22 중량부, 모링가씨분말 8-12 중량부, 메밀씨분말 8-12 중량부 및 물 58-62 중량부를 혼합하여 혼합물을 제조하고, 혼합물에 효모균으로 사카로미케스 케레비시아이(Saccharomyces cerevisiae) 1 중량부를 첨가한 후 38-42℃의 온도에서 34-38시간 동안 발효시키는 단계; 발효된 혼합물 및 부틸렌글리콜을 혼합하고, 28-32℃의 온도에서 4-6일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과 및 감압농축한 후 동결건조하는 단계;를 수행하여 제조되고,Washing Schisandra seeds, Moringa seeds and buckwheat seeds with boiled water and grinding them to prepare Schisandra seeds powder, Moringa seed powder and buckwheat seed powder; A mixture was prepared by mixing 18-22 parts by weight of Schisandra chinensis seed powder, 8-12 parts by weight of Moringa seed powder, 8-12 parts by weight of buckwheat seed powder, and 58-62 parts by weight of water, and Saccharomyces celebi was added to the mixture as yeast. Adding 1 part by weight of Saccharomyces cerevisiae and fermenting at a temperature of 38-42°C for 34-38 hours; Preparing an extract by mixing the fermented mixture and butylene glycol and stirring for 4-6 days at a temperature of 28-32°C; and filtering and concentrating the extract under reduced pressure and then freeze-drying it.
상기 미강발효분말은,The rice bran fermented powder,
미강 48-52 중량부 및 물 48-52 중량부를 혼합하여 미강혼합물을 제조하고, 90-110℃의 온도로 가열하여 45-75분 동안 증자하는 단계; 증자한 미강혼합물을 30-40℃의 온도로 냉각하는 단계; 냉각한 미강혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 1-5 중량부를 첨가한 후, 36-60시간 동안 배양하는 단계; 및 배양한 미강혼합물을 건조하는 단계;를 수행하여 제조되는 것을 특징으로 하는 돼지고기의 숙성방법을 제공한다.Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus acidophilus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture.
또한, 본 발명은In addition, the present invention
상기의 숙성방법으로 숙성된 돼지고기를 제공한다.Pork aged using the above-mentioned aging method is provided.
본 발명에 따른 숙성방법으로 숙성된 돼지고기는 맛이 좋고 풍미가 높아 기호성이 우수하다.Pork aged by the aging method according to the present invention has good taste and high flavor, so it has excellent palatability.
이하에서는 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 상세한 설명에서 자세하게 설명될 수 있다. 그러나 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 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. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and 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 containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only 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 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.
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, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
본 발명은This invention
돼지고기를 준비하는 단계;Preparing pork;
준비된 돼지고기에 시즈닝 분말을 도포하는 단계; 및Applying seasoning powder to prepared pork; and
시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장한 후 숙성하는 단계;를 포함하는 돼지고기의 숙성방법을 제공한다.It provides a method of maturing pork, including the step of wrapping pork coated with seasoning powder, placing it in a vacuum film, vacuum packaging it, and then maturing it.
이하, 본 발명에 따른 돼지고기의 숙성방법에 대하여 각 단계별로 상세히 설명한다.Hereinafter, the pork aging method according to the present invention will be described in detail at each step.
먼저, 본 발명에 따른 돼지고기의 숙성방법은 돼지고기를 준비하는 단계를 포함한다.First, the pork aging method according to the present invention includes the step of preparing pork.
상기 돼지고기의 준비는, 돼지고기 냉장육의 경우 영하 2℃ 내지 영상 2℃의 온도에서 도축한 후 6-8일 동안 사후경직을 풀어주어 준비될 수 있고, 돼지고기 냉동육에 경우 영하 2℃ 내지 영상 2℃의 온도에서 해동하여 냉을 풀어주어 준비될 수 있다.The preparation of the pork can be prepared by relieving rigor mortis for 6-8 days after slaughter at a temperature of -2°C to +2°C in the case of refrigerated pork meat, and in the case of frozen pork meat, the temperature is -2°C to +2°C. It can be prepared by thawing at a temperature of 2℃ to release the cold.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 준비된 돼지고기에 시즈닝 분말을 도포하는 단계를 포함한다.Next, the pork aging method according to the present invention includes the step of applying seasoning powder to the prepared pork.
상기 시즈닝 분말은 유산균발효곡물분말 38-42 중량부, 씨앗발효추출분말 28-32 중량부, 미강발효분말 18-22 중량부, 정제소금 3-7 중량부 및 후춧가루 3-7 중량부를 포함하는 것이 바람직하고, 유산균발효곡물분말 39-41 중량부, 씨앗발효추출분말 29-31 중량부, 미강발효분말 19-21 중량부, 정제소금 4-6 중량부 및 후춧가루 4-6 중량부를 포함하는 것이 더욱 바람직하다.The seasoning powder contains 38-42 parts by weight of lactic acid bacteria fermented grain powder, 28-32 parts by weight of fermented seed extract powder, 18-22 parts by weight of fermented rice bran powder, 3-7 parts by weight of refined salt, and 3-7 parts by weight of pepper powder. Preferably, it is further comprised of 39-41 parts by weight of lactic acid bacteria fermented grain powder, 29-31 parts by weight of fermented seed extract powder, 19-21 parts by weight of fermented rice bran powder, 4-6 parts by weight of refined salt, and 4-6 parts by weight of pepper powder. desirable.
상기 유산균발효곡물분말은,The lactic acid bacteria fermented grain powder,
호밀, 수수, 기장, 메밀 및 퀴노아를 끓인 물로 세척하고, 호밀 6-10 중량부, 수수 6-10 중량부, 기장 6-10 중량부, 메밀 6-10 중량부, 퀴노아 6-10 중량부 및 물 58-62 중량부를 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 18-22℃의 온도에서 5-7시간 동안 침지한 후, 수분함유율 38-42%가 되도록 탈수하여 준비하는 단계; 준비한 곡물혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 0.5-1.5 중량부를 첨가한 34-38℃의 온도에서 5-7시간 동안 발효하는 단계; 및 발효한 곡물혼합물을 48-52℃의 온도에서 8-10시간 동안 열풍건조한 후 분쇄하는 단계;를 수행하여 제조되는 것을 사용한다.Wash rye, sorghum, millet, buckwheat and quinoa with boiled water, 6-10 parts by weight rye, 6-10 parts by weight sorghum, 6-10 parts by weight millet, 6-10 parts by weight buckwheat, 6-10 parts by weight quinoa. Preparing a grain mixture by mixing 58-62 parts by weight of water and 58-62 parts by weight of water; Preparing the grain mixture by soaking it at a temperature of 18-22°C for 5-7 hours and then dehydrating it to a moisture content of 38-42%; Adding 0.5-1.5 parts by weight of Lactobacillus acidophilus based on 100 parts by weight of the prepared grain mixture and fermenting at a temperature of 34-38°C for 5-7 hours; and drying the fermented grain mixture with hot air at a temperature of 48-52°C for 8-10 hours and then grinding it.
상기 씨앗발효추출분말은,The seed fermentation extract powder,
오미자씨, 모링가씨 및 메밀씨를 끓인 물로 세척하고, 분쇄하여 오미자씨분말, 모링가씨분말 및 메밀씨분말을 준비하는 단계; 오미자씨분말 18-22 중량부, 모링가씨분말 8-12 중량부, 메밀씨분말 8-12 중량부 및 물 58-62 중량부를 혼합하여 혼합물을 제조하고, 혼합물에 효모균으로 사카로미케스 케레비시아이(Saccharomyces cerevisiae) 1 중량부를 첨가한 후 38-42℃의 온도에서 34-38시간 동안 발효시키는 단계; 발효된 혼합물 및 부틸렌글리콜을 혼합하고, 28-32℃의 온도에서 4-6일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과 및 감압농축한 후 동결건조하는 단계;를 수행하여 제조되는 것을 사용한다.Washing Schisandra seeds, Moringa seeds and buckwheat seeds with boiled water and grinding them to prepare Schisandra seeds powder, Moringa seed powder and buckwheat seed powder; A mixture was prepared by mixing 18-22 parts by weight of Schisandra chinensis seed powder, 8-12 parts by weight of Moringa seed powder, 8-12 parts by weight of buckwheat seed powder, and 58-62 parts by weight of water, and Saccharomyces celebi was added to the mixture as yeast. Adding 1 part by weight of Saccharomyces cerevisiae and fermenting at a temperature of 38-42°C for 34-38 hours; Preparing an extract by mixing the fermented mixture and butylene glycol and stirring for 4-6 days at a temperature of 28-32°C; and filtering and concentrating the extract under reduced pressure and then freeze-drying the extract.
상기 미강발효분말은,The rice bran fermented powder,
미강 48-52 중량부 및 물 48-52 중량부를 혼합하여 미강혼합물을 제조하고, 90-110℃의 온도로 가열하여 45-75분 동안 증자하는 단계; 증자한 미강혼합물을 30-40℃의 온도로 냉각하는 단계; 냉각한 미강혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 1-5 중량부를 첨가한 후, 36-60시간 동안 배양하는 단계; 및 배양한 미강혼합물을 건조하는 단계;를 수행하여 제조되는 것을 사용한다.Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus acidophilus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; And the step of drying the cultured rice bran mixture; used.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장한 후 숙성하는 단계를 포함한다.Next, the pork aging method according to the present invention includes the step of wrapping pork coated with seasoning powder, vacuum packaging it in a vacuum film, and then maturing it.
상기 진공필름은 일반적으로 고기 포장에 사용하는 진공필름을 적용할 수 있으며, 일례로 폴리에틸렌 재질의 포장재를 사용할 수 있다.The vacuum film can be a vacuum film generally used for meat packaging, and for example, a packaging material made of polyethylene can be used.
또한, 상기 숙성은 진공포장된 돼지고기를 영하 2℃ 내지 영상 2℃의 온도에서 2-4일 동안 수행하는 것이 바람직하다.In addition, the aging is preferably performed on vacuum-packed pork at a temperature of -2°C to +2°C for 2-4 days.
또한, 본 발명은In addition, the present invention
돼지고기를 준비하는 단계;Preparing pork;
준비된 돼지고기를 침지액에 침지하여 3-7℃의 온도에서 5-7시간 동안 1차 숙성하는 단계;Immersing the prepared pork in an immersion liquid and first maturing it at a temperature of 3-7°C for 5-7 hours;
1차 숙성한 돼지고기를 세척액을 이용하여 세척하는 단계;Washing the first aged pork using a washing liquid;
세척한 돼지고기에 시즈닝 분말을 도포하는 단계;Applying seasoning powder to washed pork;
시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장하는 단계; 및Wrapping the pork coated with seasoning powder with plastic wrap, placing it in a vacuum film, and vacuum packaging it; and
진공포장된 돼지고기를 영하 2℃ 내지 영상 2℃의 온도에서 2-4일 동안 숙성하는 단계;를 포함하는 돼지고기의 숙성방법을 제공한다.It provides a method of aging pork, including the step of maturing vacuum-packed pork for 2-4 days at a temperature of -2°C to +2°C.
이하, 본 발명에 따른 돼지고기의 숙성방법에 대하여 각 단계별로 상세히 설명한다.Hereinafter, the pork aging method according to the present invention will be described in detail at each step.
먼저, 본 발명에 따른 돼지고기의 숙성방법은 돼지고기를 준비하는 단계를 포함한다.First, the pork aging method according to the present invention includes the step of preparing pork.
상기 돼지고기의 준비는, 돼지고기 냉장육의 경우 영하 2℃ 내지 영상 2℃의 온도에서 도축한 후 6-8일 동안 사후경직을 풀어주어 준비될 수 있고, 돼지고기 냉동육에 경우 영하 2℃ 내지 영상 2℃의 온도에서 해동하여 냉을 풀어주어 준비될 수 있다.The preparation of the pork can be prepared by relieving rigor mortis for 6-8 days after slaughter at a temperature of -2°C to +2°C in the case of refrigerated pork meat, and in the case of frozen pork meat, the temperature is -2°C to +2°C. It can be prepared by thawing at a temperature of 2℃ to release the cold.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 준비된 돼지고기를 침지액에 침지하여 3-7℃의 온도에서 5-7시간 동안 1차 숙성하는 단계를 포함한다.Next, the pork aging method according to the present invention includes the step of immersing the prepared pork in an immersion liquid and performing primary aging for 5-7 hours at a temperature of 3-7°C.
상기 침지액은 과채수 78-82 중량부 및 솔잎엑기스 18-22 중량부를 포함하는 것이 바람직하고, 과채수 79-81 중량부 및 솔잎엑기스 19-21 중량부를 포함하는 것이 더욱 바람직하다.The immersion liquid preferably contains 78-82 parts by weight of fruit and vegetable water and 18-22 parts by weight of pine needle extract, and more preferably contains 79-81 parts by weight of fruit and vegetable water and 19-21 parts by weight of pine needle extract.
상기 과채수는,The fruit and vegetable water is,
사과, 배, 키위, 참외, 치커리, 미나리 및 우엉을 준비하고, 준비된 사과, 배, 키위, 참외, 치커리, 미나리 및 우엉을 1:1:1:1:1:1:1의 중량비율로 혼합하여 과채혼합물을 제조하고, 상기 과채혼합물 78-82 중량부, 설탕 8-12 중량부 및 소금 8-12 중량부를 혼합한 후 23-27℃의 온도에서 10-14시간 동안 숙성하는 단계; 숙성한 과채혼합물 100 중량부에 대하여 물 280-320 중량부를 첨가하고 98-102℃의 온도에서 18-22분 동안 끓이는 단계; 끓인 후, 68-72℃의 온도로 냉각하고 2-4시간 동안 우려내는 단계; 및 우려낸 후 여과하여 여과액을 얻는 단계;를 수행하여 제조되는 것을 사용한다.Prepare apples, pears, kiwi, melon, chicory, water parsley and burdock, and mix the prepared apples, pears, kiwi, melon, chicory, water parsley and burdock in a weight ratio of 1:1:1:1:1:1:1. Preparing a fruit and vegetable mixture, mixing 78-82 parts by weight of the fruit and vegetable mixture, 8-12 parts by weight of sugar, and 8-12 parts by weight of salt, and then maturing at a temperature of 23-27° C. for 10-14 hours; Adding 280-320 parts by weight of water to 100 parts by weight of the aged fruit and vegetable mixture and boiling at a temperature of 98-102°C for 18-22 minutes; After boiling, cooling to a temperature of 68-72°C and steeping for 2-4 hours; and obtaining a filtrate by filtering it after brewing. Use the product prepared by performing the following steps.
상기 솔잎엑기스는,The pine needle extract is,
솔잎을 세척하여 준비하는 단계; 준비한 솔잎을 78-82℃ 온도의 고온수에 1-5분 동안 침지하여 전처리하는 단계; 전처리한 솔잎 및 정제수를 1:3의 중량비율로 혼합하여 마쇄하는 단계; 마쇄하여 얻은 마쇄물을 압착기를 이용하여 18-22 kg/cm2의 압력으로 추출하여 추출용액을 제조하는 단계; 및 상기 추출용액을 진공농축기로 농축하는 단계;를 수행하여 제조되는 것을 사용한다.Preparing pine needles by washing them; Pre-treating the prepared pine needles by immersing them in hot water at a temperature of 78-82°C for 1-5 minutes; Grinding and mixing pretreated pine needles and purified water at a weight ratio of 1:3; Preparing an extraction solution by extracting the ground product obtained by grinding at a pressure of 18-22 kg/cm 2 using a press; and concentrating the extraction solution using a vacuum concentrator.
상기 침지액은 상기와 같은 조성을 포함하여 돼지고기의 잡내 제거에 용이할 뿐만 아니라 맛과 풍미를 업그레이드 시켜준다.The immersion liquid contains the above-mentioned composition and not only facilitates the removal of odor from pork, but also improves the taste and flavor.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 1차 숙성한 돼지고기를 세척액을 이용하여 세척하는 단계를 포함한다.Next, the pork aging method according to the present invention includes the step of washing the primary aged pork using a washing liquid.
상기 세척액은 탄산칼슘 0.5-1.5 중량부, 탄산수소나트륨 0.5-1.5 중량부, 포도당 0.5-1.5 중량부 및 솔잎액 96-98 중량부를 포함하는 것이 바람직하고, 탄산칼슘 0.8-1.2 중량부, 탄산수소나트륨 0.8-1.2 중량부, 포도당 0.8-1.2 중량부 및 솔잎액 96.5-97.5 중량부를 포함하는 것이 더욱 바람직하다.The washing liquid preferably contains 0.5-1.5 parts by weight of calcium carbonate, 0.5-1.5 parts by weight of sodium bicarbonate, 0.5-1.5 parts by weight of glucose, and 96-98 parts by weight of pine needle liquid, and 0.8-1.2 parts by weight of calcium carbonate and hydrogen carbonate. It is more preferable to include 0.8-1.2 parts by weight of sodium, 0.8-1.2 parts by weight of glucose, and 96.5-97.5 parts by weight of pine needle liquid.
상기 탄산칼슘은 돼지고기의 보수력을 증가시킬 수 있는 소재로 사용한다.The calcium carbonate is used as a material that can increase the water holding capacity of pork.
상기 탄산수소나트륨 또한 돼지고기의 보수력을 증가시키고 잡내를 완전히 제거해준다.The sodium bicarbonate also increases the water holding capacity of pork and completely removes odor.
상기 포도당은 열처리시 브라우닝 반응(Browning reaction)의 일종인 카라멜반응(Caramelization)의 전구체로 사용되어지며, 이를 처리한 돼지고기를 조리할 시 더욱 우수한 맛과 풍미를 발현시킨다.The glucose is used as a precursor for caramelization, a type of browning reaction, during heat treatment, and produces better taste and flavor when cooking pork treated with it.
상기 솔잎액은 솔잎 68-72 중량부 및 정제수 28-32 중량부를 혼합하여 끓이는 단계 및 끓인 후 여과하여 여과액을 얻는 단계를 수행하여 제조되는 것을 사용한다. 상기 솔잎액으로 세척함으로써 솔잎 향을 도입함과 동시에 잡내 제거가 효과적이다.The pine needle liquid is prepared by mixing 68-72 parts by weight of pine needles and 28-32 parts by weight of purified water, followed by boiling and filtering to obtain a filtrate. By washing with the pine needle liquid, the scent of pine needles is introduced and the odor is effectively removed.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 세척한 돼지고기에 시즈닝 분말을 도포하는 단계를 포함한다.Next, the pork aging method according to the present invention includes the step of applying seasoning powder to washed pork.
상기 시즈닝 분말은 유산균발효곡물분말 38-42 중량부, 씨앗발효추출분말 28-32 중량부, 미강발효분말 18-22 중량부, 정제소금 3-7 중량부 및 후춧가루 3-7 중량부를 포함하는 것이 바람직하고, 유산균발효곡물분말 39-41 중량부, 씨앗발효추출분말 29-31 중량부, 미강발효분말 19-21 중량부, 정제소금 4-6 중량부 및 후춧가루 4-6 중량부를 포함하는 것이 더욱 바람직하다.The seasoning powder contains 38-42 parts by weight of lactic acid bacteria fermented grain powder, 28-32 parts by weight of fermented seed extract powder, 18-22 parts by weight of fermented rice bran powder, 3-7 parts by weight of refined salt, and 3-7 parts by weight of pepper powder. Preferably, it is further comprised of 39-41 parts by weight of lactic acid bacteria fermented grain powder, 29-31 parts by weight of fermented seed extract powder, 19-21 parts by weight of fermented rice bran powder, 4-6 parts by weight of refined salt, and 4-6 parts by weight of pepper powder. desirable.
상기 유산균발효곡물분말은,The lactic acid bacteria fermented grain powder,
호밀, 수수, 기장, 메밀 및 퀴노아를 끓인 물로 세척하고, 호밀 6-10 중량부, 수수 6-10 중량부, 기장 6-10 중량부, 메밀 6-10 중량부, 퀴노아 6-10 중량부 및 물 58-62 중량부를 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 18-22℃의 온도에서 5-7시간 동안 침지한 후, 수분함유율 38-42%가 되도록 탈수하여 준비하는 단계; 준비한 곡물혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 0.5-1.5 중량부를 첨가한 34-38℃의 온도에서 5-7시간 동안 발효하는 단계; 및 발효한 곡물혼합물을 48-52℃의 온도에서 8-10시간 동안 열풍건조한 후 분쇄하는 단계;를 수행하여 제조되는 것을 사용한다.Wash rye, sorghum, millet, buckwheat and quinoa with boiled water, 6-10 parts by weight rye, 6-10 parts by weight sorghum, 6-10 parts by weight millet, 6-10 parts by weight buckwheat, 6-10 parts by weight quinoa. Preparing a grain mixture by mixing 58-62 parts by weight of water and 58-62 parts by weight of water; Preparing the grain mixture by soaking it at a temperature of 18-22°C for 5-7 hours and then dehydrating it to a moisture content of 38-42%; Adding 0.5-1.5 parts by weight of Lactobacillus acidophilus based on 100 parts by weight of the prepared grain mixture and fermenting at a temperature of 34-38°C for 5-7 hours; and drying the fermented grain mixture with hot air at a temperature of 48-52°C for 8-10 hours and then grinding it.
상기 씨앗발효추출분말은,The seed fermentation extract powder,
오미자씨, 모링가씨 및 메밀씨를 끓인 물로 세척하고, 분쇄하여 오미자씨분말, 모링가씨분말 및 메밀씨분말을 준비하는 단계; 오미자씨분말 18-22 중량부, 모링가씨분말 8-12 중량부, 메밀씨분말 8-12 중량부 및 물 58-62 중량부를 혼합하여 혼합물을 제조하고, 혼합물에 효모균으로 사카로미케스 케레비시아이(Saccharomyces cerevisiae) 1 중량부를 첨가한 후 38-42℃의 온도에서 34-38시간 동안 발효시키는 단계; 발효된 혼합물 및 부틸렌글리콜을 혼합하고, 28-32℃의 온도에서 4-6일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과 및 감압농축한 후 동결건조하는 단계;를 수행하여 제조되는 것을 사용한다.Washing Schisandra seeds, Moringa seeds and buckwheat seeds with boiled water and pulverizing them to prepare Schisandra seeds powder, Moringa seed powder and buckwheat seed powder; A mixture was prepared by mixing 18-22 parts by weight of Schisandra chinensis seed powder, 8-12 parts by weight of Moringa seed powder, 8-12 parts by weight of buckwheat seed powder, and 58-62 parts by weight of water, and Saccharomyces celebi was added to the mixture as yeast. Adding 1 part by weight of Saccharomyces cerevisiae and fermenting at a temperature of 38-42°C for 34-38 hours; Preparing an extract by mixing the fermented mixture and butylene glycol and stirring for 4-6 days at a temperature of 28-32°C; and filtering and concentrating the extract under reduced pressure and then freeze-drying the extract.
상기 미강발효분말은,The rice bran fermented powder,
미강 48-52 중량부 및 물 48-52 중량부를 혼합하여 미강혼합물을 제조하고, 90-110℃의 온도로 가열하여 45-75분 동안 증자하는 단계; 증자한 미강혼합물을 30-40℃의 온도로 냉각하는 단계; 냉각한 미강혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 1-5 중량부를 첨가한 후, 36-60시간 동안 배양하는 단계; 및 배양한 미강혼합물을 건조하는 단계;를 수행하여 제조되는 것을 사용한다.Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus acidophilus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; And the step of drying the cultured rice bran mixture; used.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장하는 단계를 포함한다.Next, the pork aging method according to the present invention includes wrapping pork coated with seasoning powder with a wrap, placing it in a vacuum film, and vacuum packaging it.
상기 진공필름은 일반적으로 고기 포장에 사용하는 진공필름을 적용할 수 있으며, 일례로 폴리에틸렌 재질의 포장재를 사용할 수 있다.The vacuum film can be a vacuum film generally used for meat packaging, and for example, a packaging material made of polyethylene can be used.
다음으로, 본 발명에 따른 돼지고기의 숙성방법은 진공포장된 돼지고기를 영하 2℃ 내지 영상 2℃의 온도에서 2-4일 동안 2차 숙성하는 단계를 포함한다.Next, the pork aging method according to the present invention includes secondary aging of vacuum-packed pork at a temperature of -2°C to +2°C for 2-4 days.
상기 단계에서는 특정 온도범위에서 2차 숙성한다.In this step, secondary aging is performed in a specific temperature range.
본 발명에 따른 숙성방법으로 숙성된 돼지고기는 맛이 좋고 풍미가 높아 기호성이 우수하다.Pork aged by the aging method according to the present invention has good taste and high flavor, so it has excellent palatability.
또한, 본 발명은In addition, the present invention
상기의 숙성방법으로 숙성된 돼지고기를 제공한다.Pork aged using the above-mentioned aging method is provided.
또한, 상기 숙성방법으로 숙성된 돼지고기에 복합오일을 도포한 후 구워진 돼지고기를 제공한다.In addition, after applying composite oil to pork aged by the above aging method, roasted pork is provided.
상기 복합오일은,The complex oil is,
동백나무씨, 호호바씨 및 아르간커넬을 분쇄하여 동백나무씨분말, 호호바씨분말 및 아르간커넬분말을 준비하는 단계; 상기 동백나무씨분말, 호호바씨분말 및 아르간커넬분말을 1:1:1의 중량비율로 혼합하여 혼합분말을 준비하는 단계; 상기 혼합분말 및 헥산을 혼합하고, 28-32℃의 온도에서 2-4일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과하고 감압농축한 후 원심분리하여 이물질을 제거한 후, 감압증류하는 단계;를 수행하여 제조되는 것을 사용한다.Preparing camellia seed powder, jojoba seed powder, and argan kernel powder by crushing camellia seeds, jojoba seeds, and argan kernels; Preparing a mixed powder by mixing the camellia seed powder, jojoba seed powder, and argan kernel powder at a weight ratio of 1:1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; and filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and distilling it under reduced pressure.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained 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 only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.
<실시예 1> 숙성된 돼지고기의 제조-1<Example 1> Production of aged pork-1
냉장된 돼지고기를 영하 2℃ 내지 영상 2℃의 온도에서 도축한 후 7일 동안 사후경직을 풀어주어 준비하였다.Refrigerated pork was prepared by slaughtering it at a temperature of -2°C to +2°C and then releasing it from rigor mortis for 7 days.
준비된 돼지고기에 유산균발효곡물분말 40 중량부, 씨앗발효추출분말 30 중량부, 미강발효분말 20 중량부, 정제소금 5 중량부 및 후춧가루 5 중량부를 혼합하여 제조한 시즈닝 분말을 도포하고, 랩으로 감싼 후 진공필름에 넣어 진공포장하고, 진공포장된 돼지고기를 영하 1℃ 내지 영상 1℃의 온도에서 3일 동안 숙성하여 돼지고기를 제조하였다.Seasoning powder prepared by mixing 40 parts by weight of lactic acid bacteria fermented grain powder, 30 parts by weight of fermented seed extract powder, 20 parts by weight of fermented rice bran powder, 5 parts by weight of refined salt, and 5 parts by weight of pepper powder was applied to the prepared pork and wrapped with wrap. Afterwards, it was placed in a vacuum film and vacuum-packed, and the vacuum-packed pork was aged for 3 days at a temperature of -1°C to +1°C to produce pork.
<실시예 2> 숙성된 돼지고기의 제조-2<Example 2> Production of aged pork-2
냉장된 돼지고기를 영하 2℃ 내지 영상 2℃의 온도에서 도축한 후 7일 동안 사후경직을 풀어주어 준비하였다.Refrigerated pork was prepared by slaughtering it at a temperature of -2°C to +2°C and then releasing it from rigor mortis for 7 days.
준비된 돼지고기를 과채수 80 중량부 및 솔잎엑기스 20 중량부를 혼합하여 제조한 침지액에 침지하고 5℃의 온도에서 5-7시간 동안 1차 숙성하였다.The prepared pork was immersed in an immersion solution prepared by mixing 80 parts by weight of fruit and vegetable water and 20 parts by weight of pine needle extract, and first aged for 5-7 hours at a temperature of 5°C.
1차 숙성한 돼지고기를 꺼내어 탄산칼슘 1 중량부, 탄산수소나트륨 1 중량부, 포도당 1 중량부 및 솔잎액 97 중량부를 혼합하여 제조한 세척액으로 충분히 세척하였다.The primary aged pork was taken out and thoroughly washed with a washing solution prepared by mixing 1 part by weight of calcium carbonate, 1 part by weight of sodium bicarbonate, 1 part by weight of glucose, and 97 parts by weight of pine needle liquid.
세척한 돼지고기에 유산균발효곡물분말 40 중량부, 씨앗발효추출분말 30 중량부, 미강발효분말 20 중량부, 정제소금 5 중량부 및 후춧가루 5 중량부를 혼합하여 제조한 시즈닝 분말을 도포하고, 랩으로 감싼 후 진공필름에 넣어 진공포장하고, 진공포장된 돼지고기를 영하 1℃ 내지 영상 1℃의 온도에서 3일 동안 2차 숙성하여 돼지고기를 제조하였다.Seasoning powder prepared by mixing 40 parts by weight of lactic acid bacteria fermented grain powder, 30 parts by weight of fermented seed extract powder, 20 parts by weight of fermented rice bran powder, 5 parts by weight of refined salt, and 5 parts by weight of pepper powder was applied to the washed pork and wrapped. After wrapping, it was vacuum-packed in a vacuum film, and the vacuum-packed pork was secondarily aged for 3 days at a temperature of -1°C to +1°C to produce pork.
<실시예 3> 숙성된 돼지고기의 제조-3<Example 3> Production of aged pork-3
상기 실시예 2에서 제조된 돼지고기에 복합오일을 발라주어 돼지고기를 제조하였다.Pork was prepared by applying composite oil to the pork prepared in Example 2.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
상기 실시예 1-3에서 제조된 돼지고기의 관능성을 평가하기 위하여, 상기 실시예 1-3에서 제조된 돼지고기를 구워 구이를 제조한 후, 맛, 풍미, 식감 및 전반적인 기호도를 검토하였다. In order to evaluate the sensory properties of the pork prepared in Example 1-3, the pork prepared in Example 1-3 was roasted and the taste, flavor, texture, and overall preference were reviewed.
관능검사는 성인 남녀 40명을 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.The sensory test was conducted on 40 adult men and women, and a 9-point preference scale was used to classify preference, with 1 point being very bad, 3 points being bad, 5 being average, 7 being good, and 9 being very good. The results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 돼지고기는 기호성이 우수한 것을 확인할 수 있었다.As shown in Table 1 above, it was confirmed that the pork according to the present invention had excellent palatability.
Claims (3)
준비된 돼지고기에 시즈닝 분말을 도포하는 단계; 및
시즈닝 분말이 도포된 돼지고기를 랩으로 감아주고, 진공필름에 넣어 진공포장한 후 숙성하는 단계;를 포함하고,
상기 시즈닝 분말은 유산균발효곡물분말 38-42 중량부, 씨앗발효추출분말 28-32 중량부, 미강발효분말 18-22 중량부, 정제소금 3-7 중량부 및 후춧가루 3-7 중량부를 포함하고,
상기 유산균발효곡물분말은,
호밀, 수수, 기장, 메밀 및 퀴노아를 끓인 물로 세척하고, 호밀 6-10 중량부, 수수 6-10 중량부, 기장 6-10 중량부, 메밀 6-10 중량부, 퀴노아 6-10 중량부 및 물 58-62 중량부를 혼합하여 곡물혼합물을 제조하는 단계; 상기 곡물혼합물을 18-22℃의 온도에서 5-7시간 동안 침지한 후, 수분함유율 38-42%가 되도록 탈수하여 준비하는 단계; 준비한 곡물혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 0.5-1.5 중량부를 첨가한 34-38℃의 온도에서 5-7시간 동안 발효하는 단계; 및 발효한 곡물혼합물을 48-52℃의 온도에서 8-10시간 동안 열풍건조한 후 분쇄하는 단계;를 수행하여 제조되고,
상기 씨앗발효추출분말은,
오미자씨, 모링가씨 및 메밀씨를 끓인 물로 세척하고, 분쇄하여 오미자씨분말, 모링가씨분말 및 메밀씨분말을 준비하는 단계; 오미자씨분말 18-22 중량부, 모링가씨분말 8-12 중량부, 메밀씨분말 8-12 중량부 및 물 58-62 중량부를 혼합하여 혼합물을 제조하고, 혼합물에 효모균으로 사카로미케스 케레비시아이(Saccharomyces cerevisiae) 1 중량부를 첨가한 후 38-42℃의 온도에서 34-38시간 동안 발효시키는 단계; 발효된 혼합물 및 부틸렌글리콜을 혼합하고, 28-32℃의 온도에서 4-6일 동안 교반하여 추출물을 제조하는 단계; 및 상기 추출물을 여과 및 감압농축한 후 동결건조하는 단계;를 수행하여 제조되고,
상기 미강발효분말은,
미강 48-52 중량부 및 물 48-52 중량부를 혼합하여 미강혼합물을 제조하고, 90-110℃의 온도로 가열하여 45-75분 동안 증자하는 단계; 증자한 미강혼합물을 30-40℃의 온도로 냉각하는 단계; 냉각한 미강혼합물 100 중량부에 대하여 락토바실러스 아시도필루스 1-5 중량부를 첨가한 후, 36-60시간 동안 배양하는 단계; 및 배양한 미강혼합물을 건조하는 단계;를 수행하여 제조되는 것을 특징으로 하는 돼지고기의 숙성방법.Preparing pork;
Applying seasoning powder to prepared pork; and
Wrapping the pork coated with seasoning powder in a wrap, placing it in a vacuum film, vacuum packaging it, and then maturing it,
The seasoning powder includes 38-42 parts by weight of lactic acid bacteria fermented grain powder, 28-32 parts by weight of fermented seed extract powder, 18-22 parts by weight of fermented rice bran powder, 3-7 parts by weight of refined salt, and 3-7 parts by weight of pepper powder,
The lactic acid bacteria fermented grain powder,
Wash rye, sorghum, millet, buckwheat and quinoa with boiled water, 6-10 parts by weight rye, 6-10 parts by weight sorghum, 6-10 parts by weight millet, 6-10 parts by weight buckwheat, 6-10 parts by weight quinoa. Preparing a grain mixture by mixing 58-62 parts by weight of water and 58-62 parts by weight of water; Preparing the grain mixture by soaking it at a temperature of 18-22°C for 5-7 hours and then dehydrating it to a moisture content of 38-42%; Adding 0.5-1.5 parts by weight of Lactobacillus acidophilus based on 100 parts by weight of the prepared grain mixture and fermenting at a temperature of 34-38°C for 5-7 hours; and drying the fermented grain mixture with hot air at a temperature of 48-52°C for 8-10 hours and then pulverizing it.
The seed fermentation extract powder,
Washing Schisandra seeds, Moringa seeds and buckwheat seeds with boiled water and grinding them to prepare Schisandra seeds powder, Moringa seed powder and buckwheat seed powder; A mixture was prepared by mixing 18-22 parts by weight of Schisandra chinensis seed powder, 8-12 parts by weight of Moringa seed powder, 8-12 parts by weight of buckwheat seed powder, and 58-62 parts by weight of water, and Saccharomyces celebi was added to the mixture as yeast. Adding 1 part by weight of Saccharomyces cerevisiae and fermenting at a temperature of 38-42°C for 34-38 hours; Preparing an extract by mixing the fermented mixture and butylene glycol and stirring for 4-6 days at a temperature of 28-32°C; and filtering and concentrating the extract under reduced pressure and then freeze-drying it.
The rice bran fermented powder,
Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus acidophilus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture. A method of aging pork, characterized in that it is manufactured by performing the following steps.
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