KR102633922B1 - A manufacturing method of the alternative meat-grilled short rib patties using heme molecules extracted from sea weed fusiforme - Google Patents

Abstract

The present invention discloses meat for meat-flavored tteokgal using heme-like molecules derived from hijiki and rockfish meat, and a method for producing the same. The meat for meat flavor tteokgal using heme-like molecules extracted from hijiki and rockfish meat of the present invention contains 80 wt% of prepared rockfish meat, 10 wt% of the first additive containing garlic, onion, salt and pepper, and hijiki. It consists of 9.5 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 manufacturing method of the alternative meat-grilled short rib patties using heme molecules extracted from sea weed fusiforme}

The present invention relates to a method of producing tteokgalbi, an alternative meat, using rockfish surimi. More specifically, it relates to meat for tteokgalbi using rockfish meat and heme-like molecules extracted from hijiki 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, the ribs are seasoned in advance and then grilled. 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 tteokgalbi 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 (rockfish, 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 rockfish meat as the main ingredient and including heme-like molecules extracted from hijiki, and a method of manufacturing the same. The purpose is to

In order to achieve the above object, the present invention includes 80 wt% of trimmed rockfish flesh; 10 wt% of a first additive comprising garlic, onion, salt and pepper; 9.5 wt% of heme-like molecular substance extracted from hijiki by solvent extraction; and 0.5 wt% of a second additive containing minerals, essential amino acids, and vitamins, and prepare a first mixture of the rockfish meat and the first additive as raw materials, age it at a low temperature for a certain period of time, and use the meat taste factor as a meat taste factor. Heme-like molecular substances are extracted from hijiki 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 for meat-flavored rice cakes using the characteristic heme-like molecules derived from hijiki and rockfish meat can be provided.

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

By replacing meat obtained from livestock with rockfish, 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 rockfish meat. Rockfish is a saltwater fish belonging to the sheep rockfish family and is also called rockfish. It is mainly used as raw fish and is often eaten as spicy stew.

It is the largest species among rockfish, with many individuals exceeding 60 cm in length. The appearance is similar to rockfish, but the body color is dark gray-brown and the underside is light-colored. There are three or four indistinct black-brown horizontal bands on the sides, and the upper half of the posterior bone of the upper jaw is black. It is distributed along the entire coast of Korea, south of Hokkaido in Japan, and the northern coast of China, and is especially abundant in the Yellow Sea and Bohai Sea.

Immediately after hatching from eggs, fry float and swim on the surface. As they grow, they move from the surface to areas with abundant seaweed in the shallow coastal waters. The fry stay in waters shallower than 10m. Those less than 10 cm leave the coast and move deeper as they grow. When they become adults, they disperse at night, float to the middle and surface layers, and do not move much, but they sink densely and move actively during the day. The movement between morning and evening is especially notable.

In the case of the Yellow Sea, they start moving south from the Balhae Bay or the coasts of the northern Yellow Sea in the fall and winter when the water temperature begins to drop, reaching the 35° north latitude line in January, and wintering from that sea area to the southern sea area until around March. It is known that they then head north again as the water temperature rises.

When they are young, their food is zooplankton, but as they grow, they enjoy eating crabs, shrimp, worms, and crustacean larvae. When they become immature, they initially eat large shrimp and crabs, but when their body length exceeds 15cm, they become carnivorous, mainly eating canaries. When they become adults, they eat animals, small fish, crabs, shrimp, etc. at random.

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

Rockfish meat crushed in this way is prepared at a ratio of 80wt% 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 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 10 wt%. 80wt% of rockfish meat and 10wt% of various additives are mixed using a mixer.

After preparing the basic raw materials by mixing 80 wt% of crushed rockfish meat 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 hijiki are used as a meat taste factor to imitate the taste of meat.

Sea weed fusiforme is a seaweed from the brown algae family. It is a perennial seaweed that lives in the lower intertidal zone and has only a sexual generation. It is used as food because of its good taste and is especially rich in calcium and iron. They form large colonies in the lower intertidal zone, in gently sloping reef areas or in areas where the waves are not severe and are slightly covered with mud. It has fibrous roots and the stem is cone-shaped. The leaves are spatula-shaped, visible only from the lower part, fleshy, small, and have serrated edges. Perennial seaweed with only a sexual generation reproduces sexually and vegetatively. Reproductive organs are formed in April to May and are lost after leaving only the base. This plant contains a lot of mineral salts such as calcium, iodine, and iron, so it prevents vascular hardening, and when eaten commercially, it makes teeth healthy and hair shiny, and in the case of pregnant women, strengthens the bones of the fetus. As one of their favorite foods, it is especially popular among Japanese people. It contains fiber, so it is good for constipation, and the mucous substance increases digestive movement in the intestines. They used to rely on natural seedlings, but recently they have been trying to harvest wild ones from the southern coast of Korea and transplant them, but this is because the spore farming method has not yet been developed. In Korea, it grows from Jumunjin south to Jangsangot on the west coast, and grows well on the south coast and Jeju Island. It is cooked with seaweed rice, seasoned salad, salad, cold soup, etc. It is softest and tastes best in spring and early summer.

Heme-like molecules are extracted from hijiki using a solvent extraction method, and 9.5 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 (9.5 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 producing meat for meat-flavored tteokgal using heme-like molecules derived from hijiki and rockfish 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 80 wt% of prepared rockfish meat and 10 wt% of the first additive including garlic, onion, salt and pepper. In the step, 9.5 wt% of heme-like molecular material from hijiki is prepared as 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 rockfish meat, it is possible to sufficiently cook the meat for Tteokgalbi in just over 1 minute at a temperature of 120 to 150 degrees, thereby reducing the cooking time for typical Tteokgalbi by 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 414Kcal 32.54g 106mg 11.75g Example 1 200g About 133.5Kcal 19.47g 12.83g 0.23g

When analyzing the nutrients of 200g of beef-made Tteokgalbi, it can be confirmed that it has 414 calories and consists of 32.54g of protein, 106mg of cholesterol, and 11.75g 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 133.5 Kcal of calories and consists of 19.47g of protein, 12.83mg of cholesterol, and 0.23g 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 98.05%.

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)

80wt% prepared rockfish meat; 10 wt% of a first additive comprising garlic, onion, salt and pepper; 9.5 wt% of heme-like molecular substance extracted from hijiki 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 rockfish meat and the first additive as raw materials, aged at a low temperature for a certain period of time, and as a meat flavor factor, heme-like molecular substances are extracted from the hijiki using a solvent extraction method and mixed with a second additive. 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. Meat-flavored rice cake using heme-like molecules derived from hijiki and rockfish meat. Cost meat. delete