KR102647254B1 - Method for manufacturing pork meat seasoning powder and the pork meat seasoning manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing pork seasoning powder and the pork seasoning powder produced thereby. Among these, the pork seasoning powder manufacturing method includes the step (S1) of obtaining a base composition by mixing purified water, sea salt, sodium L-glutamate, garlic, ginger, and onion; A step (S2) of obtaining a fermented composition by mixing the fermented herb extract, the fermented Yagwanmun extract, the fermented Smilirae extract, the fermented Rehmannia glutinosa extract, and the fermented brown rice extract; The fermentation composition is mixed with the base composition at a weight ratio of 1:1 to 2, then primary aged at 25°C for 48 to 96 hours, and then the primary aged product is aged at 1 to 10°C for 24 to 48 hours. A second aging step (S3) for a period of time; It includes a step (S4) of powdering the secondary aged product.

Description

Method for manufacturing pork seasoning powder and pork seasoning powder manufactured thereby {Method for manufacturing pork meat seasoning powder and the pork meat seasoning manufactured by the same}

The present invention relates to a method for producing pork seasoning powder and the pork seasoning powder produced thereby, and more specifically, to a method for producing pork seasoning powder, which removes the unique smell of pork, acts as a tenderizer, and allows long-term storage even at room temperature. It relates to a method for manufacturing meat seasoning powder and the pork seasoning powder produced thereby.

In general, pork contains more unsaturated fatty acids than beef and is rich in minerals and essential amino acids essential for our body, making it nutritionally superior. Additionally, it is cheaper than beef, so it is widely consumed as a national food. . Pork is known to be cooked in various ways such as stir-fry, stew, steamed, grilled, etc., but the most popular methods are pork belly, pork neck, and grilled ribs.

Meanwhile, as the economy develops, the number of people who enjoy traveling or camping is rapidly increasing. Due to the nature of camping, people cook and consume their own food, and food ingredients are usually stored in ice packs. The most consumed meat while camping is pork belly or pork neck, which is usually consumed by grilling it on a grill. In addition, spines are also widely consumed, and are consumed by cooking them in kimchi stew or grilling.

However, the peak season for camping trips is from late spring to fall when temperatures are relatively high, and even if you store food ingredients in ice packs during these seasons, long-term storage is difficult. This is because the ice pack must be opened and closed frequently to take out other food, and in this process, the internal temperature of the ice pack rises as relatively high temperature outside air is introduced.

For this reason, the freshness of pork stored in ice packs decreases rapidly. In addition, there was a problem in that the amino acids that make up proteins were oxidized by microorganisms activated at room temperature, which worsened the pig's unique odor and further made the tissue tough.

Accordingly, there is a growing need for technology that can remove the unique smell of pork during seasoning, tenderize the tissue, and store it for a long time while maintaining the flavor.

The present invention was created to solve the above problems, and can tenderize the tissue while removing the unique smell of pork during seasoning, enrich the flavor when consumed, and store it for a relatively long time. The purpose is to provide a method for manufacturing pork seasoning powder and pork seasoning powder produced thereby.

In order to achieve the above object, the method for producing pork seasoning powder according to the present invention includes the step of obtaining a base composition by mixing purified water, sea salt, sodium L-glutamate, garlic, ginger, and onion (S1). ; Obtaining a fermented composition by mixing fermented herb extract, fermented Yagwanmun extract, fermented Smilirae extract, fermented Rehmannia glutinosa extract, and fermented brown rice extract (S2); The fermentation composition is mixed with the base composition at a weight ratio of 1:1 to 2, then primary aged at 25°C for 48 to 96 hours, and then the primary aged product is aged at 1 to 10°C for 24 to 48 hours. Secondary ripening for a period of time (S3); And a step (S4) of powdering the secondary aged product.

In the present invention, the step (S1) includes 1,000 parts by weight of the purified water, 4 to 12 parts by weight of the sea salt, 1 to 3 parts by weight of the sodium L-glutamate, and 12 to 20 parts by weight of the minced garlic, The above is 10 to 18 parts by weight of minced ginger and 30 to 50 parts by weight of chopped onion.

In the present invention, the step (S2) includes 100 parts by weight of the fermented herb extract, 12 to 16 parts by weight of the Yagwanmun extract, 20 to 26 parts by weight of the fermented Smilirae extract, and 8 parts by weight of the fermented Rehmannia glutinosa extract. This is a step of mixing ~12 parts by weight and 8 to 12 parts by weight of the fermented brown rice extract.

In the present invention, the herbal extract fermentation product includes 1,000 parts by weight of purified water, 60 to 80 parts by weight of cumin, 120 to 140 parts by weight of rosemary, 30 to 50 parts by weight of longano, and 10 to 30 parts by weight of basil. After that, it is obtained by hot water extraction at 110-120℃ for 12-14 hours, adding 2-3 parts by weight of yeast to the extracted herb extract, and fermenting at 25-32℃ for 36-48 hours.

In the present invention, the fermented Yagwanmun extract is prepared by adding 100 parts by weight of Yagwanmun to 400-600 parts by weight of purified water, followed by hot water extraction at 100-110°C for 12-16 hours, and adding 2-3 weight of yeast to the extracted Yagwanmun extract. It is obtained by fermenting at 25-30°C for 24-30 hours after adding booze.

In the present invention, the fermented Rehmannia glutinosa extract is prepared by adding 100 parts by weight of brown rice to 500 to 700 parts by weight of an aqueous ethanol solution, followed by hot water extraction at 100 to 110°C for 8 to 12 hours, and adding 2 to 3 yeasts to the extracted brown rice extract. It is obtained by adding parts by weight and fermenting at 25-30°C for 24-30 hours.

In the present invention, the step (S4) is a step of freeze-drying the secondary aged product in the range of -30 to -40°C for 40 to 48 hours and then pulverizing it.

In order to achieve the above object, the pork seasoning powder according to the present invention is characterized in that it is manufactured by the manufacturing method of any one of claims 1 to 7.

According to the present invention, the seasoning powder prepared through a series of steps (S1) to (S4) is easily seasoned by applying an appropriate amount to pork such as pork belly, neck meat, and backbone and then applying it by hand. The overall taste and flavor of pork improves while the unique smell is removed, the texture improves as the tissue becomes soft, and the umami flavor is produced, so you can feel a high sense of satisfaction while eating it. Nutrients increase.

Furthermore, seasoned pork does not easily go rancid even after a long period of time at room temperature, and thus the shelf life can be extended and the storage time can be increased at the same time.

Hereinafter, the pork seasoning powder manufacturing method according to the present invention and the pork seasoning powder manufactured thereby will be described in detail as follows.

Hereinafter, the term “above” or “above” may include not only what is directly above in contact but also what is above without contact. Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. Terms are used only to distinguish one component from another. Singular expressions include plural expressions unless the context clearly dictates otherwise. Additionally, when a part is said to “include” a certain component, this means that it may further include other components, rather than excluding other components, unless specifically stated to the contrary. Additionally, terms such as "...unit" and "module" used in the specification refer to a unit that processes at least one function or operation. If an embodiment can be implemented differently, a specific process sequence may be performed differently from the described sequence. For example, two processes described in succession may be performed substantially at the same time, or may be performed in an order opposite to the order in which they are described.

To prepare the pork seasoning powder according to the present invention, the step (S1) of obtaining a base composition is performed by mixing purified water, sea salt, sodium L-glutamate, garlic, ginger, and onion.

Step (S1) is 1,000 parts by weight of purified water, 4 to 12 parts by weight of sea salt, preferably 8 parts by weight, 1 to 3 parts by weight of sodium L-glutamate, preferably 2 parts by weight, and 12 to 20 parts by weight of minced garlic. This is a step of mixing 16 parts by weight, preferably 16 parts by weight, 10 to 18 parts by weight, preferably 14 parts by weight, and 30 to 50 parts by weight, preferably 40 parts by weight, of chopped onion.

Next, a step (S2) is performed to obtain a fermented composition by mixing the fermented herb extract, fermented Yagwanmun extract, fermented Smilirae extract, fermented Rehmannia glutinosa extract, and fermented brown rice extract.

In step (S2), 100 parts by weight of fermented herb extract, 12 to 16 parts by weight, preferably 14 parts by weight, of nightshade extract, 20 to 26 parts by weight, preferably 23 parts by weight, of fermented herb extract, and Rehmannia glutinosa This is a step of obtaining a fermentation composition by mixing 8 to 12 parts by weight, preferably 10 parts by weight, of the fermented extract and 8 to 12 parts by weight, preferably 10 parts by weight, of the fermented brown rice extract.

Fermented herbal extracts remove bad odors, such as the peculiar smell of pigs, and include Cumin, Rosemary, Oregano, and Basil.

The fermented herb extract contains 60 to 80 parts by weight of cumin, preferably 70 parts by weight, 120 to 140 parts by weight of rosemary, preferably 130 parts by weight, and 30 to 50 parts by weight of longano, preferably 1,000 parts by weight of purified water. After adding 40 parts by weight, 10 to 30 parts by weight of basil, preferably 20 parts by weight, hot water extraction was performed at 110 to 120°C for 12 to 14 hours, and then 2 to 3 parts by weight of yeast was added to the extracted herb extract. It is obtained by fermenting at 25~32℃ for 36~48 hours.

Because cumin has a hard seed form, it is processed into powder form and is an herb that produces a burning sensation when ingested.

Rosemary is an herb with excellent antibacterial and sterilizing properties and a strong antioxidant effect. In particular, it has excellent sterilizing effects and has an excellent food preservation function.

Longgano is an herb that has a strong mint scent and a spicy and bitter taste, and when ingested, it helps detoxify the body and promotes digestion. Longgano has a particularly strong flavor but also provides a sweetness that keeps you hooked.

Basil has a strong scent and is used as a cooking spice or air freshener. It is an herb that goes well with ingredients with unique scents such as tomatoes, garlic, eggplant, cheese, onions, and olive oil. The scent of basil has the effect of clearing the head, eliminating headaches, and the essential oil is also used as a medicine for nervous disorders and rheumatism. Furthermore, it has useful effects for nervousness, stomatitis, tonic effect, stomach upset, sedation, sterilization, and insomnia.

The herb effectively removes unpleasant odors by combining the unique scents and tastes of cumin, rosemary, longano, and basil.

The fermented Yagwanmun extract was made by adding 100 parts by weight of Yagwanmun to 400-600 parts by weight of purified water, followed by hot water extraction at 100-110°C for 12-16 hours, adding 2-3 parts by weight of yeast to the extracted Yagwanmun extract, and then stirring for 25-30 minutes. It is obtained by fermenting at ℃ for 24 to 30 hours.

Night gate is a plant distributed in Asia, including Korea, Japan, China, and Taiwan. Its useful bioactive substances include pinitol, avicularin, trifolin, quercetin, and kaempferol ( It contains various types of flavonoids such as kaempferol and vitexin, which exhibit free radical scavenging functions, antibacterial and antioxidant activities, and also has a high content of vitamin E, which is useful for suppressing skin aging.

The fermented product of Cheongmirae extract is made by adding 600 to 800 parts by weight of purified water to 100 parts by weight of Cheongmirae, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted Cheongmirae extract, and then stirring for 25 to 25 hours. It is obtained by fermenting at 30°C for 24 to 30 hours.

Smilax china is a climbing shrub of the Liliaceae family, and is a thorny vine that commonly grows in various parts of Korea south of Hwanghae-do. The roots are thick and curved, the leaves are alternate, round, shiny green, and the edges are plain. The stipules growing at the base are made of coiled whiskers. The flowers of the above Cheongmirae bloom yellow on trees picked by both sexes in late spring, have six perianths, six stamens, one pistil, and red fruits. After the flowers fade, they gather on female trees in the fall.

Green Mirae has a detoxifying and preservative effect, and its leaves and roots in particular have diuretic and detoxifying effects, so it is used for arthritis, back pain, boils, radiation mercury poisoning, discharge, and neuralgia. It is also used as a preservative for blood circulation and as a skin softener. The fermented product of Green Mirae extract, which contains Green Mirae as the main ingredient, has excellent anti-cancer, antibacterial, anti-inflammatory, detoxification, arthritis, and back pain effects, and has excellent detoxification effects of heavy metals such as silver, nickel, and cadmium, and has beneficial effects on health promotion. indicates.

The fermented Rehmannia glutinosa extract is made by adding 100 parts by weight of Rehmannia glutinosa to 500 to 700 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted Rehmannia glutinosa extract, and then adding 2 to 3 parts by weight of yeast to the extracted Rehmannia glutinosa extract. It is obtained by fermenting at 30°C for 24 to 30 hours.

Rehmannia glutinosa is a perennial medicinal plant belonging to the ginseng family. It has a sweet yet bitter taste and warm properties. In particular, the root is the main medicinal ingredient in Samultang and is used for the purpose of relieving heat resistance, dry throat, thirst, etc. that occur due to weakness in the body among various chronic diseases. do. Fermented Rehmannia glutinosa extract, which contains Rehmannia glutinosa as its main ingredient, is effective in treating symptoms such as cold and painful back and knees, menstrual abnormalities, dizziness, etc., and for turning hair black.

The fermented brown rice extract is made by adding 100 parts by weight of brown rice to 500 to 700 parts by weight of an aqueous ethanol solution, followed by hot water extraction at 100 to 110°C for 8 to 12 hours, adding 2 to 3 parts by weight of yeast to the extracted brown rice extract, and then adding 2 to 3 parts by weight of yeast to the extracted brown rice extract. It is obtained by fermenting at ~30℃ for 24~30 hours.

Brown rice is a treasure trove of dietary fiber and is effective in preventing constipation and various adult diseases. The protease inhibitor it contains has the effect of slowing the progression of cancer, and it lowers the glycemic index, making it a recommended food for diabetic patients.

Next, the fermentation composition is mixed with the base composition at a weight ratio of 1:1 to 2, and then primary aged at 25°C for 48 to 96 hours, and then the primary aged product is aged at 1 to 10°C for 24 to 24 hours. A secondary ripening step (S3) is performed for 48 hours.

Next, a step (S4) of powdering the secondary aged product is performed. In step (S4), the seasoning powder of the present invention is completed by freeze-drying the secondarily aged product in the range of -30 to -40°C for 40 to 48 hours, preferably 44 hours, and then pulverizing it.

Through this freeze-preparation process, the finished seasoning powder can be manufactured in large quantities and at the same time achieve even quality by maintaining a constant moisture residual amount.

The seasoning powder prepared through this series of steps (S1) to (S4) can be easily seasoned by applying an appropriate amount to pork such as pork belly, neck meat, and backbone and then applying it by hand, and the pork seasoned in this way has a unique flavor. The overall taste and flavor increases as the unpleasant odor of the product is removed, the texture improves as the tissue softens, and the umami flavor provides a high sense of satisfaction while ingesting, and the nutritional content increases due to the composition that makes up the seasoning powder. .

Furthermore, seasoned pork does not easily go rancid even after a long period of time at room temperature, and thus the shelf life can be extended and the storage time can be increased at the same time.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but this does not mean that the present invention is limited to the following examples.

Preparation of base composition

A semi-liquid base composition is prepared by mixing 100 g of purified water, 8 g of sea salt, 2 parts by weight of sodium L-glutamate, 16 parts by weight of minced garlic, 14 parts by weight of minced ginger, and 40 parts by weight of minced onion.

Manufacturing of herbal extract fermentation product

To 1,000g of purified water, 70g of cumin, 130g of rosemary, 40g of organo, and 20g of basil were added and then subjected to hot water extraction at 105°C for 13 hours. Afterwards, 2 to 3 parts by weight of yeast was added to the extracted herb extract and incubated at 28°C for 42 hours. The herbal extract fermentation product is prepared by fermenting for a period of time.

Manufacture of Yagwanmun extract and fermentation product

After adding 100 g of Yagwanmun to 500g of purified water, hot water extraction was performed at 105°C for 14 hours, 2 to 3 parts by weight of yeast was added to the extracted Yagwanmun extract, and then fermented at 28°C for 27 hours to prepare a fermented Yagwanmul extract.

Manufacturing of fermented Chungmirae extract

100 g of Smilirae is added to 700g of purified water, subjected to hot water extraction at 105°C for 14 hours, and 2 to 3 parts by weight of yeast is added to the extracted Smilirae extract, followed by fermentation at 28°C for 27 hours to prepare a fermented product of Smiliae extract.

Manufacture of fermented Rehmannia glutinosa extract

A fermented Rehmannia glutinosa extract is prepared by adding 100 g of Rehmannia glutinosa to 600 g of purified water, followed by hot water extraction at 105°C for 14 hours, adding 2 to 3 parts by weight of yeast to the extracted Rehmannia glutinosa extract, and fermenting at 28°C for 27 hours.

Manufacturing of fermented brown rice extract

Fermented brown rice extract is prepared by adding 100 parts by weight of brown rice to 600 g of ethanol, followed by hot water extraction at 105°C for 10 hours, adding 2 to 3 parts by weight of yeast to the extracted brown rice extract, and fermenting at 28°C for 27 hours.

Example 1: Preparation of pork seasoning powder

After mixing 100g of the base composition and 150g of the fermentation composition, the mixture is first aged at 25°C for 72 hours, and then the firstly aged product is secondarily aged at 5°C for 36 hours. Thereafter, the second-aged product is freeze-dried at -35°C for 44 hours and then powdered to produce pig head seasoning powder.

Comparative Example 1: Preparation of pork seasoning powder and seasoned powdered pork

Mix 8g of sea salt, 2 parts by weight of monosodium L-glutamate, 16 parts by weight of minced garlic, 14 parts by weight of minced ginger, 40 parts by weight of minced onion, 70g of cumin, 130g of rosemary, 40g of longano, and 20g of basil, then add water. Then, the seasoning powder is prepared by drying while heating at about 80°C for 60 minutes and then grinding.

Comparative Example 2: Preparation of pork seasoning powder and seasoned powdered pork

Mix 8g of sea salt, 2 parts by weight of monosodium L-glutamate, 16 parts by weight of minced garlic, 14 parts by weight of minced ginger, 40 parts by weight of minced onion, 70g of cumin, 130g of rosemary, 40g of longano, and 20g of basil, then add water. Seasoning powder is prepared by freeze-drying it at -40°C and grinding it.

Evaluation Example 1: Sensory test

The following test was conducted to evaluate the overall preference based on the taste, flavor, smell, etc. of pork seasoned using the seasoning powders of Example 1 and Comparative Examples 1 and 2. The panel evaluated appearance (color), aroma (flavor and off-flavor), taste (sweet, salty, spicy, umami), texture, and overall preference using a 5-point scale using 30 test subjects who received prior training.

1: Very poor 2: Poor

3: Average 4: Excellent

5: Very good

division Exterior Synthesis Example 1 4.4 4.5 Comparative Example 1 3.8 3.9 Comparative Example 2 3.9 3.9

Referring to [Table 1], the pork seasoned with the seasoning powder of Example 1 has a better taste, flavor, and richness compared to the pork seasoned with the seasoning powder of Comparative Examples 1 and 2, so it has a better overall taste. It was found that this was improving.

Evaluation Example 2: Retention period

Pork seasoned with the seasoning powders of Example 1 and Comparative Examples 1 and 2 was stored in an oven at 45°C for 8 weeks and an accelerated test was performed to evaluate the storage period of each sample. The evaluation results are shown in Table 2 below.

Accelerated test olfactory samples were subjected to a sensory test on 30 adult men and women aged 20 to 45 years using a 5-point scale. They were classified as follows, and the retention period was defined as the minimum score of 3.5.

1: Very poor 2: Poor

3: Average 4: Excellent

5: Very good

division Retention period (days) Example 1 20 Comparative Example 1 4 Comparative Example 2 5

As shown in [Table 2], when the seasoning powder of Example 1 is used, the shelf life is longer than that of Comparative Examples 1 and 2.

Evaluation Example 3: Storage stability evaluation

Pork seasoned with the seasoning powder of Example 1 and pork seasoned with the seasoning powder of Comparative Examples 1 and 2 were stored at 35°C for 5 days and food sensory tests were performed at regular intervals. The panel randomly selected 40 people, 10 men and 10 men and women in their 20s to 50s, and used a 5-point comparative scale for evaluation. The standard was very good (5 points), good (4 points), average (3 points), bad (2 points), and very bad (1 point). The average was calculated by adding up the final response scores. The results are shown in Table 4 below.

Retention period Example 1 Comparative Example 1 Comparative Example 2 0 days 4.8 4.6 4.7 1 day 4.8 3.7 3.8 2 days 4.3 Corruption Corruption 3 days 3.6 Corruption Corruption 4 days 2.1 Corruption Corruption

As shown in [Table 3], the pork seasoned with the seasoning powder of Example 1 was found to have superior room temperature preservation compared to the pork seasoned with the seasoning powder of Comparative Examples 1 and 2.

Claims (8)

Obtaining a base composition by mixing purified water, sea salt, monosodium L-glutamate, garlic, ginger, and onion (S1);
Obtaining a fermented composition by mixing fermented herb extract, fermented Yagwanmun extract, fermented Smilirae extract, fermented Rehmannia glutinosa extract, and fermented brown rice extract (S2);
After mixing the fermentation composition with the base composition at a weight ratio of 1:1 to 2, it is primary aged at 25°C for 48 to 96 hours, and then the primary aged product is aged at 1 to 10°C for 24 to 48 hours. Secondary ripening for a period of time (S3); and
It includes a step (S4) of powdering the secondary aged product,
In the step (S1), 1,000 parts by weight of purified water, 4 to 12 parts by weight of sea salt, 1 to 3 parts by weight of sodium L-glutamate, 12 to 20 parts by weight of minced garlic, and 10 to 18 parts by weight of minced ginger. This is a step of mixing 30 to 50 parts by weight of chopped onion,
In the step (S2), 100 parts by weight of the fermented herb extract, 12 to 16 parts by weight of the fermented Yagwanmun extract, 20 to 26 parts by weight of the fermented Smilirae extract, and 8 to 12 parts by weight of the fermented Rehmannia glutinosa extract. A step of mixing 8 to 12 parts by weight of the fermented brown rice extract,
The herbal extract fermentation product is obtained by adding 60 to 80 parts by weight of cumin, 120 to 140 parts by weight of rosemary, 30 to 50 parts by weight of longano, and 10 to 30 parts by weight of basil to 1,000 parts by weight of purified water, and then added to 1,000 parts by weight of purified water. It is obtained by performing hot water extraction at 120°C for 12 to 14 hours, adding 2 to 3 parts by weight of yeast to the extracted herb extract, and fermenting at 25 to 32°C for 36 to 48 hours,
The fermented Yagwanmun extract was made by adding 100 parts by weight of Yagwanmun to 400-600 parts by weight of purified water, followed by hot water extraction at 100-110°C for 12-16 hours, adding 2-3 parts by weight of yeast to the extracted Yagwanmun extract, and then heating for 25 minutes. Obtained by fermentation at ~30℃ for 24~30 hours,
The fermented Smilirae extract was prepared by adding 100 parts by weight of Smilirae to 600 to 800 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted Smilirae extract, and then heating for 25 minutes. Obtained by fermentation at ~30℃ for 24~30 hours,
The fermented Rehmannia glutinosa extract was prepared by adding 100 parts by weight of brown rice to 500 to 700 parts by weight of an aqueous ethanol solution, followed by hot water extraction at 100 to 110°C for 8 to 12 hours, and adding 2 to 3 parts by weight of yeast to the extracted Rehmannia glutinosa extract. Obtained by fermentation at 25-30℃ for 24-30 hours,
The fermented brown rice extract was prepared by adding 100 parts by weight of brown rice to 500 to 700 parts by weight of an aqueous ethanol solution, followed by hot water extraction at 100 to 110°C for 8 to 12 hours, and adding 2 to 3 parts by weight of yeast to the extracted brown rice extract. Obtained by fermentation at 25-30℃ for 24-30 hours,
The step (S4) is a method of producing pork seasoning powder, characterized in that the secondary aged product is freeze-dried in the range of -30 to -40 ° C for 40 to 48 hours and then pulverized. delete delete delete delete delete delete Pork seasoning powder, characterized in that it is manufactured by the manufacturing method of claim 1.