KR102633921B1 - A manufacturing method of the alternative meat bulgogi using heme molecules extracted from seaweed - Google Patents

Abstract

The present invention discloses meat for meat-flavored bulgogi using heme-like molecules derived from seaweed and fish meat, and a method for producing the same. The meat for bulgogi using heme-like molecules extracted from seaweed and fish meat of the present invention is 85 wt% of trimmed fish meat, 10 wt% of a first additive containing garlic, onion, salt and pepper, and heme-like molecules extracted from seaweed. It consists of 4.5 wt% of the substance and 0.5 wt% of a secondary additive containing minerals, essential amino acids and vitamins.

Description

{A manufacturing method of the alternative meat bulgogi using heme molecules extracted from seaweed}

The present invention relates to a method of producing bulgogi, an alternative meat, using fish surimi. More specifically, it relates to meat for bulgogi using heme-like molecules extracted from seaweed and fish flesh, and a method of producing the same.

Bulgogi is a representative food of Korea. It is a food that is prepared using meat as the main ingredient, such as beef, pork, and duck, with various vegetables and other ingredients added, and then boiled in broth or grilled over charcoal.

Previously, meat for bulgogi 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 bulgogi 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 (fish, 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 bulgogi. The need is demanding.

Prior Patent 1: Korean Patent Publication No. 10-2013-0061462 (Published on June 11, 2013)

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

In order to achieve the above object, the present invention includes 85 wt% prepared fish meat; 10 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of heme-like molecular substance extracted from seaweed by solvent extraction; and 0.5 wt% of a second additive containing minerals, essential amino acids, and vitamins. A first mixture is prepared by mixing the fish meat and the first additive as raw materials, aged at a low temperature for a certain period of time, and the meat taste factor is added to the first mixture. Heme-like molecular substances are extracted from seaweed 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 pressed and molded into meat with a thickness of 3 mm or less, dried, and packaged. Meat-flavored bulgogi meat using the characteristic heme-like molecules derived from seaweed and fish meat can be provided.

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According to various embodiments of the present invention, fish meat is used as a basic ingredient, but by adding heme-like molecules extracted from seaweed to imitate the taste of meat, it has the effect of mimicking the flavor of meat. do,

By replacing meat obtained from livestock with fish, 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 bulgogi meat

The basic raw material for bulgogi meat used in the present invention is mainly fish meat.

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

The pulverized fish flesh is prepared at a ratio of 85wt% compared to the final result. 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 85wt% as 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 10 wt%. 85wt% of fish meat and 10wt% of various additives are mixed using a mixer.

After preparing the basic raw materials by mixing 85 wt% of crushed fish meat and 10 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 are used as a meat flavor factor to imitate the taste of meat. Heme-like molecules are extracted from seaweed using solvent extraction, 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 it for a certain period of time, the dried meat for bulgogi 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 bulgogi

The method of producing meat for meat-flavored bulgogi using heme-like molecules derived from seaweed and fish 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 85 wt% of prepared fish meat and 10 wt% of the first additive including 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 bulgogi is placed in a mold, and the meat for bulgogi is molded into a typical bulgogi meat shape (thinly sliced form) of 3 mm or less. 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 bulgogi according to the present invention uses fish meat, it is possible to sufficiently cook the meat for bulgogi in just over 1 minute at a temperature of 120 to 150 degrees, which has the effect of shortening the general bulgogi cooking time by 20%. do.

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

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

division weight calorie protein cholesterol saturated fat Comparative example 200g About 195Kcal 14.32g 54.82mg 1.45g Example 1 200g About 128.3Kcal 17.85g 11.35 mg 0.18g

When analyzing the nutrients of 200g of beef bulgogi meat, it can be confirmed that it provides 195Kcal of calories and consists of 14.32g of protein, 54.82mg of cholesterol, and 1.45g of saturated fat. In contrast, when analyzing the nutrients of 200g of bulgogi meat made according to the present invention, it can be confirmed that it exerts 128.3 Kcal of calories and consists of 17.85 g of protein, 11.35 mg of cholesterol, and 0.18 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 be further reduced by about 87.6%. In addition, it can be seen that the protein ratio is higher than that of the comparative example, and in terms of cholesterol, it can be seen that the cholesterol content is significantly lower than that of existing beef bulgogi.

Bulgogi manufacturing method using bulgogi meat

Bulgogi produced using the bulgogi meat according to the present invention has an excellent flavor of the marinade and is excellent in harmony with the bulgogi meat and vegetables, and has a very good texture as it is accompanied by bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions as vegetables. In particular, the meat for bulgogi produced according to the present invention tastes even better when cooked in a cast iron pan.

Meanwhile, the marinade includes the step (a) of preparing broth by adding pear, garlic, onion, ginger, green onion, kelp, and Cheongyang pepper to water and boiling them; and step (b) of adding soy sauce, sugar, cooking wine, and grain syrup to the prepared broth and then boiling it. More specifically, 4 to 6 cups of water, 1/6 to 1/2 pears, 4 to 6 cloves of garlic, 1/6 to 1/2 onions, 2 to 4 kelp (5 x 5 cm), dried Cheongyang. Add 2 to 4 peppers, boil to reduce the volume to 1/3 to make broth, then strain the broth and add 1.8 to 1.2 cups of soy sauce, 1/4 to 1 cup of sugar, and 1/1 cup of cooking wine. It can be prepared by boiling it by adding 6 to 1/2 cups or 1/4 to 1 cup of grain syrup. The marinade prepared as above has an excellent balance of salty, sweet, and spicy flavors, so it has a better umami taste and goes well with meat and vegetables for bulgogi.

Meanwhile, the meat for bulgogi has a texture and taste almost similar to beef, but does not require procedures such as removing blood. Immediately marinate the beef in a composition consisting of 4 to 6 tablespoons of soy sauce, 1/4 to 1 tablespoon of garlic, and 1/2 to 3/2 teaspoon of sesame oil for bulgogi meat for 25 to 40 minutes, then marinate further in the above marinade. It is better to use meat for bulgogi. As mentioned above, since there is no need to remove blood from bulgogi meat, it is first marinated in a composition composed of soy sauce, garlic, and sesame oil, then marinated further in the seasoning sauce so that the seasoning is better absorbed into the bulgogi meat and has an excellent umami flavor. You can make bulgogi.

The vegetables are preferably composed of 140 to 160 g of bean sprouts, 1/2 to 3/2 king oyster mushrooms, 70 to 80 g of enoki mushrooms, and 1/2 to 3/2 green onions. It is better to use the bean sprouts that have been soaked in cold water for 3 to 10 minutes and then have the moisture removed. It is better to use the king oyster mushrooms cut into pieces. It is better to use the enoki mushrooms with their bases removed. It is best to use chopped green onions.

Meanwhile, in the present invention, the 'cup' refers to a paper cup commonly used when preparing dishes, and refers to a cup containing 160 to 220 ml of water.

In addition, 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.

Meanwhile, bulgogi using bulgogi meat produced according to the present invention can be cooked as follows. It can be cooked by first heating a cast iron pan, adding sesame oil, stir-frying bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions, and then frying seasoned bulgogi meat. At this time, it is even better if you serve it with glass noodles or somen, depending on your preference.

As described above, bulgogi with more excellent flavor can be produced by first frying bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions, and then frying the seasoned bulgogi meat. By cooking the meat for bulgogi in the broth that comes out as the vegetables cook, the umami flavor increases.

In addition, the cast iron pan exhibits a better umami flavor when cooking bulgogi 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)

85wt% prepared fish meat; 10 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of heme-like molecular substance extracted from seaweed by solvent extraction; and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins,
A first mixture is prepared by mixing the fish meat and the first additive as raw materials, aged at a low temperature for a certain period of time, and a heme-like molecular substance is extracted from the seaweed using a solvent extraction method as a meat flavor factor and mixed with a second additive. Meat-flavored bulgogi meat using seaweed-derived heme-like molecules and fish meat, characterized in that a second mixture is prepared and further mixed with the first mixture, then pressed and molded into meat with a thickness of 3 mm or less, dried, and packaged. delete