KR102617998B1 - A Grilled Short Rib Patties using heme-like molecules - Google Patents

Abstract

The present invention discloses meat for meat-flavored tteokgal using heme-like molecules derived from seaweed and flatfish meat, and a method for producing the same. The meat for meat-flavored tteokgal using heme-like molecules extracted from seaweed and flatfish meat of the present invention is 90 wt% of trimmed flatfish meat, 5 wt% of a first additive containing garlic, onion, salt and pepper, and seaweed. It consists of 4.5 wt% of a heme-like molecular substance extracted from, and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins.

Description

A Grilled Short Rib Patties using heme-like molecules}

The present invention relates to a method of producing tteokgalbi, an alternative meat, using flatfish surimi. More specifically, it relates to meat for tteokgalbi using heme-like molecules extracted from seaweed and flatfish meat, and its production. It's about how to do it.

Tteokgalbi is a grilled dish in which rib meat is finely chopped, seasoned, kneaded, placed thickly on the rib bones, and grilled with seasoning sauce.

It is a dish that originated in Damyang, Haenam, Jangheung, and Gangjin in Jeollanam-do, and is not a unique dish that has been handed down since ancient times. It is called Tteokgalbi because it is made by pounding it like injeolmi. Unlike other rib dishes, it is made with finely minced rib meat, so you can taste the soft and tender meat.

Ingredients include 5 ribs, a little flour, salt, pepper, ginger juice, 3 tablespoons soy sauce, 3 tablespoons minced garlic, 1 onion, and 1/4 pear juice.

Cut the ribs into 5cm long pieces, remove the fat, and finely chop the meat. Add pepper, salt, and ginger juice to the minced rib meat and knead until evenly sticky.

Apply a little flour to the filleted rib bones, then mince and attach the seasoned rib meat to the rib bones. The marinade is made by boiling soy sauce, pear juice, chopped onions, rice wine, sugar, and sesame oil in a pot, then filtering through a fine sieve. Place the tteokgalbi on a hot grill and grill it, then brush the seasoning on both sides with an oil brush to prevent it from burning. At this time, instead of applying seasoning while grilling the tteokgalbi, you may season the ribs in advance and grill them. Also, when making it, the seasoned rib meat is not attached to the rib bone, but is shaped into a square like a rice cake and baked. In this case, it must be seasoned and kneaded for a long time to prevent it from breaking during baking.

To enjoy tteokgalbi, make sure the seasoning is not too sweet or too salty and eat it immediately after grilling. This is because it is grilled on a grill and all the oil has been lost, so when it cools, it becomes stiff and tasteless. Also, if you keep the seasoned meat in the refrigerator for a day and then bake it, it becomes more tender and has a richer taste. If you want the taste of the meat itself, it is better to season it and grill it right away. In addition, you can boil carrots, fresh ginseng, chestnuts, seasoning sauce, etc. with water, then add grilled tteokgalbi and simmer until it becomes shiny and eat it as a steamed dish.

Previously, meat for tteokgal was used as meat obtained from livestock (cow, pig, chicken, etc.). As the problem of environmental pollution arises due to the raising of livestock, attempts to replace the meat used for tteokgal meat are increasing.

A variety of research is being conducted on materials to replace meat, including materials derived from plants, materials derived from animals other than livestock (flatfish, etc.), and materials obtained by artificial synthesis.

In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmentally friendly factors. In particular, if the supply of ingredients is not properly achieved or raw materials are difficult to secure, replacement meat may not be continuously supplied and the problem of price surges may occur.

When using commonly available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and additives that can reproduce the nutritional characteristics of meat, and use these to develop a new manufacturing method for producing meat for tteokgal. The need is demanding.

Prior Patent 1: Korean Patent Publication No. 10-2017-0075842 (Published on July 4, 2017)

The present invention, created in response to the above-described need, provides meat for tteokgal that imitates the taste of meat by using flatfish flesh as the main ingredient and including heme-like molecules extracted from seaweed, and a method of manufacturing the same. The purpose is to

90 wt% of flatfish flesh prepared to achieve the above purpose; 5 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of heme-like molecular substance extracted from kelp, seaweed, green seaweed, seaweed, or a combination thereof; and 0.5 wt% of a second additive containing minerals, essential amino acids, and vitamins, and prepare a first mixture of the flounder meat and the first additive as raw materials, age it at a low temperature for a certain time, and use the meat taste factor as a first mixture. Heme-like molecular substances are extracted from kelp, seaweed, green seaweed, seaweed, or a combination thereof using a solvent extraction method, a second mixture is prepared by mixing a second additive, and the mixture is further mixed with the first mixture, and then added to the first mixture. Meat for meat-flavored tteokgal using flatfish meat and heme-like molecules derived from seaweed, which are manufactured by pressing, molding, drying, and packaging with meat, can be provided.

delete

delete

delete

According to various embodiments of the present invention, flatfish flesh is used as a base material, but the flavor of meat can be similarly imitated by adding heme-like molecules extracted from seaweed to imitate the taste of meat. It is effective,

By replacing meat obtained from livestock with flatfish, etc., it has the effect of using remaining resources as a meat substitute.

By adding more important nutrients compared to existing meat, it has the effect of providing imitation meat that takes both the taste and nutrition of the eater into consideration.

Among the various embodiments of the present invention, preferred embodiments are explained so that the present invention can be easily understood, and various design changes may be made within the scope of the technical idea of the present invention.

Preparation of basic raw materials for meat for tteokgal (grilled rice cake)

The basic raw material for the meat used in the present invention is mainly flatfish meat. Flatfish (Paralichthys olivaceus) is a fish belonging to the flatfish family of the order Flatfish. Flounder was the standard word and flounder was the dialect, but as it was widely called flounder, flounder also came to be treated as a standard word. The name flounder is derived from its wide appearance, and flounder was created by adding the character 廣 (wide) and the character 魚 (fish).

Prepare flatfish meat by removing the intestines of the above-mentioned flatfish, removing the scales and skin, and separating the bones and flesh. Raw materials can be prepared by crushing flatfish flesh. Alternatively, raw materials can be prepared by maturing flatfish flesh for a certain period of time and then crushing it. The method of grinding flatfish flesh is done according to a known grinding method.

The crushed flatfish flesh is prepared at a ratio of 90wt% compared to the final product. If it contains moisture, it can be prepared by removing the moisture or by maturing and drying at low temperature for a certain period of time. Finally, prepare 90wt% as the basic raw material.

Various additives mixed with basic raw materials such as garlic, onion, salt, and pepper at a predetermined ratio are added at a rate of 5wt%. 90wt% of flatfish meat and 5wt% of various additives are mixed using a mixer.

After preparing the basic raw materials by mixing 90 wt% of crushed flatfish flesh and 5 wt% of additives, the prepared raw materials can be aged at a low temperature for a certain period of time. Alternatively, prepared basic raw materials can be used right away.

Meat flavor factor preparation

Heme-like molecules extracted from seaweed (for example, kelp) are used as a meat taste factor to imitate the taste of meat. Here, the seaweed may be composed of kelp, seaweed, seaweed, seaweed, or a combination thereof. Heme-like molecules are extracted from seaweed using a solvent extraction method, and 4.5 wt% of the extracted heme-like molecules are prepared. Meat taste factors are prepared by adding other ingredients (0.5 wt%) to the prepared heme-like molecular substance (4.5 wt%). Here, other ingredients include minerals, essential amino acids, vitamins, etc.

Forming and drying

Mix the basic raw materials with meat flavor factors and form them into a thin oval (or circular, polygonal shape is also possible). In other words, after stirring the prepared ingredients, they are placed in an oval-shaped mold and pressed to form thin meat of 3 mm or less. After drying for a certain period of time, the dried meat for tteokgal is packaged and packaged. If necessary, it can be placed in a dryer, dried using a heat drying method, and then packaged. In addition to heat drying, it can also be dried using a natural drying method and then packaged.

How to make meat for tteokgal (grilled rice cake)

The method of manufacturing meat for meat-flavored tteokgal using heme-like molecules derived from seaweed and flatfish meat includes the steps of preparing basic raw materials, adding meat flavor factors, and forming and drying them.

In the step, basic raw materials are prepared by mixing 90 wt% of prepared flatfish meat and 5 wt% of the first additive containing garlic, onion, salt and pepper. In the step, 4.5 wt% of heme-like molecular material is prepared from seaweed to the basic raw materials, and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins is added to add meat flavor factors. In the step, the meat taste factor and basic raw materials are mixed, the meat for tteokgal is placed in a mold, and the meat for tteokgal is molded into a typical tteokgal meat shape (thinly sliced form) of less than 3 mm. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying can be carried out through natural drying or heat drying methods.

Since the meat for tteokgalbi according to the present invention uses flatfish meat, it is possible to sufficiently cook the meat for tteokgalbi in just over 1 minute at a temperature of 120 to 150 degrees, which reduces the cooking time of typical tteokgalbi to about 20%. It is effective.

Comparison of nutritional components of meat for tteokgalbi according to the present invention

Table 1 below is a table comparing the nutrition and calories of the existing meat for tteokgal (comparative example) and the meat for tteokgal (example) according to the present invention.

division weight calorie protein cholesterol saturated fat Comparative example 200g About 415Kcal 32.67g 108mg 11.83g Example 1 200g About 131.2Kcal 19.23g 12.13mg 0.25g

When analyzing the nutrients of 200g of beef-made Tteokgalbi, it can be confirmed that it provides 415Kcal of calories and consists of 32.67g of protein, 108mg of cholesterol, and 11.83g of saturated fat. On the other hand, when analyzing the nutrients of 200g of meat for tteokgal prepared according to the present invention, it can be confirmed that it exerts 131.2 Kcal of calories and consists of 19.23 g of protein, 12.13 mg of cholesterol, and 0.25 g of saturated fat.

In other words, it can be confirmed that according to the present invention, calories can be reduced, and saturated fat can also be further reduced by about 97.89%.

How to make tteokgalbi using meat for tteokgalbi

Tteokgalbi prepared using meat for tteokgalbi according to the present invention has an excellent taste of the marinade, is excellent in harmony with meat and vegetables for tteokgalbi, and has a very good texture. In particular, the meat for tteokgal prepared according to the present invention tastes even better when cooked in a cast iron pan.

For tteokgal using alternative meat, prepare 1kg of meat, 3 tablespoons of glutinous rice powder, 3 tablespoons of flour, 60g of chives, and 3 tablespoons of pine nut powder.

The seasoning sauce should be made with 1 tablespoon soy sauce, 2 teaspoons salt, 1 tablespoon grated pear, ½ tablespoon Cheongju, 1 tablespoon chopped green onion, ½ tablespoon minced garlic, 1 tablespoon sesame oil, 1 teaspoon sesame salt, and a pinch of salt.

On the other hand, the meat for tteokgal is almost similar in texture and taste to beef, but does not require procedures such as removing blood.

The 'tablespoon' and 'teaspoon' are units of measurement commonly used when preparing dishes, where 'tablespoon' represents 10 to 20 cc and 'teaspoon' represents 3 to 7 cc.

In addition, the cast iron pan exhibits a better umami flavor when cooking tteokgalbi than a regular pan. Here, a casting refers to a product made by placing molten metal in a mold and solidifying it into a metal product of a desired shape.

Claims (2)

90wt% prepared flatfish meat; 5 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of heme-like molecular substance extracted from kelp, seaweed, seaweed, seaweed, or a combination thereof; and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins,
A first mixture of the flounder meat and the first additive was prepared as a raw material, aged at a low temperature for a certain period of time, and a heme-like molecular substance was extracted by solvent extraction from the kelp, seaweed, green seaweed, seaweed, or a combination thereof as a meat flavor factor. Heme-like derived from seaweed, which is manufactured by extracting and mixing a second additive into a second mixture, adding it to the first mixture, pressing and molding it into meat with a thickness of 3 mm or less, drying, and packaging. Meat for meat-flavored rice cake using molecules and flatfish meat. delete