KR102663529B1 - Manufacturing method of pork hocks - Google Patents
Manufacturing method of pork hocks Download PDFInfo
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- KR102663529B1 KR102663529B1 KR1020210121863A KR20210121863A KR102663529B1 KR 102663529 B1 KR102663529 B1 KR 102663529B1 KR 1020210121863 A KR1020210121863 A KR 1020210121863A KR 20210121863 A KR20210121863 A KR 20210121863A KR 102663529 B1 KR102663529 B1 KR 102663529B1
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- South Korea
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- geumhwagyu
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- pig
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/14—Extraction
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Feed For Specific Animals (AREA)
Abstract
본 발명은 돼지족발에 금화규 성분이 함유되어 식감과 풍미, 신선도를 높여주고 금화규의 유효성분도 섭취할 수 있도록 한 금화규를 이용한 기능성 돼지족발 제조방법에 관한 것이다.
즉, 본 발명은 생족발의 털과 굽을 제거한 다음 물에 침지시켜 핏물을 제거하는 돼지족발 전처리단계; 금화규 분말을 물이 수용된 추출용기에 투입하고 이를 끓인 다음 고형물을 제거하여서 된 금화규 추출액을 준비하는 단계; 간장, 설탕, 물엿, 된장, 계피, 노두유, 배, 양파, 대파, 건조된 홍고추, 마늘를 포함하는 양념조성물을 혼합하여 양념을 준비하는 단계;를 포함하며, 상기 금화규 추출액을 물과 희석하여서 된 희석액에 상기 전처리 돼지족발을 담가 돼지족발에 금화규 추출액이 흡수되도록 하는 돼지족발 침지단계; 상기 금화규 추출액이 흡수된 돼지족발을 상기 준비된 양념에 투입하고 이를 가열하는 돼지족발 삶음단계;로 이루어진 금화규를 이용한 기능성 돼지족발 제조방법을 특징으로 한다.The present invention relates to a method of manufacturing functional pig's feet using Geumhwagyu, which contains Geumhwagyu ingredients in pig's feet to improve texture, flavor, and freshness, and also allows the active ingredients of Geumhwagyu to be consumed.
That is, the present invention includes a pig trotter pretreatment step of removing the hair and heels of the raw pig trotters and then immersing them in water to remove blood; Preparing a Geumhwagyu extract by adding Geumhwagyu powder into an extraction container containing water, boiling it, and then removing solids; It includes preparing a seasoning by mixing a seasoning composition containing soy sauce, sugar, starch syrup, soybean paste, cinnamon, soybean oil, pear, onion, green onion, dried red pepper, and garlic, and diluting the Geumhwagyu extract with water. A pig's trotter immersion step of soaking the pre-treated pig's trotters in the diluted solution to allow the Geumhwagyu extract to be absorbed into the pig's trotters; It is characterized by a method of manufacturing functional pig's feet using Geumhwagyu, which consists of a boiling step of putting the pig's feet in which the Geumhwagyu extract has been absorbed into the prepared seasoning and heating it.
Description
본 발명은 금화규를 이용한 기능성 돼지족발 제조방법에 관한 것으로, 더욱 구체적으로는 돼지족발에 금화규 성분이 함유되어 식감과 풍미, 신선도를 높여주고 금화규의 유효성분도 섭취할 수 있도록 한 금화규를 이용한 기능성 족발 제조방법에 관한 것이다.The present invention relates to a method of manufacturing functional pig's feet using Geumhwagyu. More specifically, the pig's feet contain Geumhwagyu ingredients to increase texture, flavor, and freshness, and to enable consumption of the active ingredients of Geumhwagyu. This relates to a method for manufacturing functional pig's feet.
식생활의 서구화와 다양화로 육류소비량이 날로 증가하고 있으며, 그중에서도 돼지고기의 소비가 많은 비중을 차지하고 있다.Meat consumption is increasing day by day due to westernization and diversification of eating habits, and pork consumption accounts for a large proportion of it.
이와 동시에 돼지의 부산물인 족발, 머리, 내장 및 뼈의 소비량도 증가하고 있어서, 돼지 부산물을 이용한 식품의 가공방법에 대한 개발도 활발히 진행되고 있는 실정이다.At the same time, the consumption of pig by-products such as pig's feet, heads, intestines and bones is increasing, and the development of food processing methods using pig by-products is also actively underway.
돼지의 부산물인 돼지족발에는 젤라틴 성분이 풍부하여 피부미용과 노화방지에 효과가 있으며, 모유 분비를 촉진하는 작용을 하므로 임산부와 수유부에게 좋으며, 메티오닌(methionine)이라는 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있고, 납ㆍ수은 등의 중금속 중독 시 독소를 체외로 배출하는 효과가 있는 것으로 알려져 있다.Pork trotters, a by-product of pigs, are rich in gelatin, which is effective for skin care and anti-aging. It promotes milk secretion, so it is good for pregnant and lactating women. It also contains an amino acid called methionine, which strengthens the liver, so it is good for alcohol. It is effective in detoxification and hangover prevention, and is known to be effective in expelling toxins from the body in case of heavy metal poisoning such as lead and mercury.
돼지족발의 통상적인 가공방법은 족발을 물로 세척하고 털과 굽을 제거한 다음 마늘, 생강, 양파, 파, 설탕, 화학조미료 등의 양념과 함께 솥에 넣고 삶거나, 상기 양념들을 넣고 삶은 돼지족발을 훈증하는 방법에 의해 조리되는 것으로서, 술안주와 간식용으로 널리 애용되고 있는 식품이다.The typical processing method for pork trotters is to wash the trotters with water, remove the fur and heels, and then boil them in a pot with seasonings such as garlic, ginger, onion, green onions, sugar, and chemical seasonings, or fumigate the pork trotters boiled with the above seasonings. It is a food that is cooked by a method and is widely used as a side dish for drinks and as a snack.
그러나 돼지고기에는 특유의 역한 냄새가 있어서 이로 인해 취식자에게 거부감을 주게 되고, 특히 어린이와 여성의 입맛에 맞지 않아 돼지족발의 소비증가를 저해하는 원인이 되며, 껍질부분은 질기고 살코기는 퍽퍽하여 식감이 떨어지는 문제가 있다.However, pork has a unique unpleasant smell, which makes it repulsive to eaters. In particular, it does not suit the tastes of children and women, which hinders the increase in consumption of pork trotters. The skin is tough and the meat is dry. There is a problem with poor texture.
이를 개선하기 위해 마늘, 생강, 양파 등의 향신료를 첨가하여 돼지고기의 역한 냄새를 제거하고 술을 첨가하여 육질 개선을 시도하고 있으나, 그 효과가 미흡하여 상기의 문제점들을 충분히 개선하지 못하였고, 양념의 비율을 높여주면 돼지족발 고유의 맛이 떨어지는 문제가 있다.To improve this, attempts are being made to remove the foul smell of pork by adding spices such as garlic, ginger, and onion, and to improve meat quality by adding alcohol, but the effect is insufficient and the above problems cannot be sufficiently improved, and seasoning If you increase the ratio, there is a problem that the unique taste of pork pig's feet decreases.
또한, 양념에 사용되는 마늘, 양파, 파, 생강 등의 재료들은 향이 매우 강하여 후각을 심하게 자극하게 되고, 냄새가 발산되면서 주변사람에게 좋지 않은 영향을 주게 되며, 일반적으로 강한 단맛을 내게 하기 위하여 설탕 등 당류를 많이 첨가하게 되는데, 이러한 양념육을 자주 취식하게 되면 비만도가 높아질 우려가 있을 뿐만 아니라 화학조미료를 많이 첨가시킬 경우에는 성인병을 유발하는 원인이 된다.In addition, ingredients such as garlic, onion, green onion, and ginger used in seasoning have a very strong scent, which severely stimulates the sense of smell. As the odor is released, it has a negative impact on people around you, and sugar is generally used to create a strong sweet taste. A lot of sugar is added, and frequent consumption of such seasoned meat not only raises the risk of obesity, but also adds a lot of chemical seasonings, which can cause adult diseases.
상기의 문제점을 해결하기 위한 또 다른 방법으로는 돼지고기를 일정한 크기로 썬 후 녹차물에 침지시켜 돼지고기의 역한 냄새를 제거하는 방법이 있으나, 상기의 방법으로도 돼지고기 특유의 역한 냄새 제거가 미흡하고, 상기 냄새를 제거하기 위해 족발을 녹차물에 오랜 시간 침지해야 하는 등의 과정을 거쳐야 하므로 가공공정이 복잡하고 시간이 오래 걸리는 등의 단점이 있다.Another method to solve the above problem is to cut the pork into pieces of a certain size and then soak it in green tea water to remove the foul smell of the pork. However, the above method also does not remove the foul smell unique to pork. It is insufficient, and in order to remove the odor, the pig's feet must be soaked in green tea water for a long time, so the processing process is complicated and time-consuming.
한편, 금화규(Aurea Helianthus)는 히비스커스(Hibiscus)속에 속하는 일년생 초본식물인 금화규는 일명 야생부용이라고도 불리우며 본초강목에 실려 있는 약용식물로서, 이러한 금화규의 꽃과 잎은 물론 꽃대와 뿌리에도 식물성 콜라겐, 에스트로겐이 풍부하고 세포의 재생 및 촉진, 엘라스틴의 생성 및 촉진에 효능을 갖기 때문에 피부보습, 재생, 항균, 면역력 강화, 수분유지에 탁월하고 알콜흡수를 빠르게 진행하는 것으로 알려져 있다.Meanwhile, Aurea Helianthus is an annual herbaceous plant belonging to the genus Hibiscus. Aurea Helianthus is also called wild bouillon and is a medicinal plant listed in the order Herbaceous Plant. Its flowers and leaves as well as flower stalks and roots are plant-based. It is rich in collagen and estrogen and is effective in regenerating and promoting cells and producing and promoting elastin, so it is excellent for skin moisturizing, regeneration, antibacterial, strengthening immunity, moisture retention, and is known to rapidly absorb alcohol.
본 발명은 돼지족발의 제조시에 돼지족발에 금화규 성분을 함유시킨 것으로 만들어진 돼지족발로 부드러운 육질과 잡냄새를 제거하고, 신선도를 오랫동안 유지시킬 수 있는 등 조리 음식물의 식감과 맛, 풍미, 신선도를 높여주고, 금화규의 유효성분을 섭취할 수 있도록 한 기능성 돼지족발을 제공함에 있다.The present invention is a pig's trotter made by adding Geumhwagyu ingredient to the pig's trotter during the production of pig's trotter. It has soft meat, removes odor, and maintains freshness for a long time, improving the texture, taste, flavor, and freshness of cooked food. The purpose is to provide functional pig's feet that improves health and allows the consumption of Geumhwagyu's active ingredients.
본 발명은 생족발의 털과 굽을 제거한 다음 물에 침지시켜 핏물을 제거하는 돼지족발 전처리단계; 금화규 분말을 물이 수용된 추출용기에 투입하고 이를 끓인 다음 고형물을 제거하여서 된 금화규 추출액을 준비하는 단계; 간장, 설탕, 물엿, 된장, 계피, 노두유, 배, 양파, 대파, 건조된 홍고추, 마늘를 포함하는 양념조성물을 혼합하여 양념을 준비하는 단계;를 포함하며, 상기 금화규 추출액을 물과 희석하여서 된 희석액에 상기 전처리 돼지족발을 담가 돼지족발에 금화규 추출액이 흡수되도록 하는 돼지족발 침지단계; 상기 금화규 추출액이 흡수된 돼지족발을 상기 준비된 양념에 투입하고 이를 가열하는 돼지족발 삶음단계;로 이루어진 금화규를 이용한 기능성 족발 제조방법을 특징으로 한다.The present invention includes a pretreatment step of pig trotters of removing the hair and heels of raw trotters and then immersing them in water to remove blood; Preparing a Geumhwagyu extract by adding Geumhwagyu powder into an extraction container containing water, boiling it, and then removing solids; It includes preparing a seasoning by mixing a seasoning composition containing soy sauce, sugar, starch syrup, soybean paste, cinnamon, soybean oil, pear, onion, green onion, dried red pepper, and garlic, and diluting the Geumhwagyu extract with water. A pig's trotter immersion step of soaking the pre-treated pig's trotters in the diluted solution to allow the Geumhwagyu extract to be absorbed into the pig's trotters; It is characterized by a method of manufacturing functional pig's feet using Geumhwagyu, which consists of a boiling step of putting the pig's feet in which the Geumhwagyu extract has been absorbed into the prepared seasoning and heating it.
상기 금화규 추출액을 준비하는 단계에서는, 생금화규잎을 세척 및 이물질을 제거하고, 이를 분쇄하여서 된 금화규 분말을 동결 건조한 다음 동결 건조된 금화규 분말 20 내지 40 중량부에 정제수 또는 산화질소수 50 내지 70 중량부의 비율로 추출용기에 투입하여 추출용기의 가열온도 100~120℃에서 추출액이 20 내지 40 중량부가 될 때까지 끓인 다음 고형물은 건져내서 된 금화규 추출액을 수득하게 됨을 특징으로 한다.In the step of preparing the Geumhwagyu extract, the raw Geumhwagyu leaves are washed and foreign substances are removed, the pulverized Geumhwagyu powder is freeze-dried, and then 20 to 40 parts by weight of the freeze-dried Geumhwagyu powder is added to 50 parts by weight of purified water or nitric oxide water. It is characterized in that it is added to an extraction container at a ratio of 70 to 70 parts by weight, boiled at a heating temperature of the extraction container at 100 to 120°C until the extract reaches 20 to 40 parts by weight, and then the solid is taken out to obtain a Geumhwagyu extract.
상기 양념을 준비하는 단계에서는, 간장 150~250 중량부, 설탕 30~70 중량부, 물엿 150~250 중량부, 미림 30~70 중량부, 된장 10~30 중량부, 계피 3~7 중량부, 노두유 5~15 중량부, 배 5~15 중량부, 양파 5~15 중량부, 대파 5~10 중량부, 건조된 홍고추 3~7 중량부, 마늘 3~7 중량부를 포함하는 양념조성물로 이루어진 것을 특징으로 한다.In the step of preparing the seasoning, 150 to 250 parts by weight of soy sauce, 30 to 70 parts by weight of sugar, 150 to 250 parts by weight of starch syrup, 30 to 70 parts by weight of mirin, 10 to 30 parts by weight of soybean paste, 3 to 7 parts by weight of cinnamon, Consisting of a seasoning composition containing 5 to 15 parts by weight of soybean oil, 5 to 15 parts by weight of pears, 5 to 15 parts by weight of onions, 5 to 10 parts by weight of green onions, 3 to 7 parts by weight of dried red pepper, and 3 to 7 parts by weight of garlic. It is characterized by
상기 돼지족발 침지단계에서는 금화규 추출액 350~450 중량부에 물 550~650 중량부를 넣고 이를 희석한 다음 상기 전처리된 돼지족발 800~1200 중량부를 담가 1~2시간 동안 담가 돼지족발에 금화규 추출액이 흡수되도록 하는 것을 특징으로 한다.In the pork trotter immersion step, 350 to 450 parts by weight of Geumhwagyu extract is added and 550 to 650 parts by weight of water are diluted, and then 800 to 1,200 parts by weight of the pretreated pig trotters are soaked for 1 to 2 hours so that the Geumhwagyu extract is in the pork trotters. It is characterized by being absorbed.
본 발명의 돼지족발에 금화규 성분을 함유시켜서 된 것으로 만들어진 돼지족발은 금화규 추출액에 포함된 식물성 콜라겐 성분에 의해 부드러운 육질과 잡냄새를 제거하고 신선도를 오랫동안 유지시킬 수 있는 등 돼지족발의 식감, 맛, 풍미, 신선도, 전반적인 기호도를 크게 향상시키고, 식물성 콜라겐의 유효성분을 섭취할 수 있는 효과가 있다.The pig's trotters of the present invention, made by adding the Geumhwa-gyu component to the pig's trotters, have the texture of pig's trotters, including soft meat, removal of unpleasant odors, and ability to maintain freshness for a long time due to the vegetable collagen component contained in the Geumhwa-gyu extract. It significantly improves taste, flavor, freshness, and overall preference, and has the effect of consuming the active ingredients of vegetable collagen.
도 1은 본 발명에 의한 금화규를 이용한 기능성 돼지족발의 제조과정을 나타낸 흐름도.
도 2는 본 발명에 의한 금화규를 이용한 기능성 돼지족발에 적용되는 금화규 추출액의 제조과정을 나타낸 흐름도.Figure 1 is a flow chart showing the manufacturing process of functional pig's feet using Geumhwagyu according to the present invention.
Figure 2 is a flow chart showing the manufacturing process of Geumhwagyu extract applied to functional pig's feet using Geumhwagyu according to the present invention.
본 발명의 금화규를 이용한 돼지족발은 금화규 추출액을 함유시킨 돼지족발에 의해 식감과 향미가 좋고 건강 기능성을 강화시킬 수 있도록 함에 있다.The purpose of the pork trotters using Geumhwa beef of the present invention is to improve the texture and flavor and enhance health functionality by using pork trotters containing Geumhwa beef extract.
이러한 본 발명은 생족발의 털과 굽을 제거한 다음 물에 침지시켜 핏물을 제거하는 돼지족발 전처리단계(S1); 금화규 분말을 물이 수용된 추출용기에 투입하고 이를 끓인 다음 고형물을 제거하여서 된 금화규 추출액을 준비하는 단계(S2); 간장, 설탕, 물엿, 된장, 개피, 배, 양파, 대파, 건조된 홍고추, 마늘를 포함하는 양념조성물을 혼합하여 양념을 준비하는 단계(S3);를 포함하며, 상기 금화규 추출액을 물과 희석하여서 된 희석액에 상기 전처리 돼지족발을 담가 돼지족발에 금화규 추출액이 흡수되도록 하는 돼지족발 침지단계(S4); 상기 금화규 추출액이 흡수된 돼지족발을 상기 준비된 양념에 투입하고 이를 가열하는 돼지족발 삶음단계(S5);로 이루어져 있다.The present invention includes a pig trotter pretreatment step (S1) of removing the hair and heels of raw pig trotters and then immersing them in water to remove blood; Preparing a Geumhwagyu extract by adding Geumhwagyu powder into an extraction container containing water, boiling it, and then removing solids (S2); It includes a step (S3) of preparing a seasoning by mixing a seasoning composition containing soy sauce, sugar, starch syrup, soybean paste, dog skin, pear, onion, green onion, dried red pepper, and garlic, wherein the Geumhwagyu extract is diluted with water. A pig's feet immersion step (S4) of soaking the pre-treated pig's feet in the diluted solution to allow the Geumhwagyu extract to be absorbed into the pig's feet; It consists of a pig's trotters boiling step (S5) in which the pork trotters in which the Geumhwagyu extract has been absorbed are added to the prepared seasoning and heated.
상기 돼지족발의 전처리단계(S1)에서는 돼지족발의 표면에 잔존하는 잔털을 화염방사기의 화염으로 태워서 모두 제거한 다음 찬물에 돼지족발을 1시간 이상 침지시켜 핏물을 완전히 제거한다.In the pretreatment step (S1) of the pig's trotters, all fine hair remaining on the surface of the pig's trotters is removed by burning with the flame of a flamethrower, and then the pig's trotters are immersed in cold water for more than 1 hour to completely remove the blood.
상기 금화규 추출액을 준비하는 단계(S2)에서는 채취된 금화규잎을 세척하고 이물질을 제거하고 이를 믹서기에 투입하여 잘게 분쇄하는 분쇄과정을 거쳐서 된 금화규 분말을 수득한 다음 이를 금화규 분말을 동결 건조기에 투입하여 동결 건조하는 과정으로 살균 및 저장성을 확보할 수 있도록 한다.In the step (S2) of preparing the Geumhwagyu extract, the collected Geumhwagyu leaves are washed, foreign substances are removed, put in a blender, and the Geumhwagyu powder is obtained by going through a grinding process of finely pulverizing the Geumhwagyu powder, and then the Geumhwagyu powder is freeze-dried. The process of freeze-drying ensures sterilization and storage.
상기 동결 건조된 금화규 분말에 물을 가열하여 금화규를 추출하되 금화규 분말 20 내지 40 중량부에 정제수 50 내지 70 중량부의 비율로 추출용기에 투입한 다음 추출용기의 가열온도 100~120℃의 온도에서 금화규 추출액이 20 내지 40 중량부가 될 때까지 끓인 다음 고형물은 건져내서 된 금화규 추출액을 수득한다.Geumhwagyu is extracted by heating water to the freeze-dried Geumhwagyu powder, adding it to an extraction vessel at a ratio of 50 to 70 parts by weight of purified water to 20 to 40 parts by weight of Geumhwagyu powder, and then heating the extraction vessel at a heating temperature of 100 to 120°C. Boil the Geumhwagyu extract at a temperature until it reaches 20 to 40 parts by weight, then remove the solid material to obtain the Geumhwagyu extract.
상기에서 금화규잎은 건조되지 않고 채취된 상태의 생금화규잎을 분쇄하여서 된 금화규 분말을 동결 건조한 다음 금화규 추출액을 얻도록 하는 것이 금화규잎을 건조한 것에 비해 더 많은 금화규 추출액을 획득할 수 있었으므로 채취된 생금화규잎을 곧바로 분쇄한 다음 곧바로 금화규 분말을 동결 건조함이 바람직하다.In the above, the Geumhwagyu leaves were obtained by pulverizing the raw Geumhwagyu leaves in the collected state without drying, freeze-drying the Geumhwagyu powder, and then obtaining Geumhwagyu extract, which resulted in obtaining more Geumhwagyu extract compared to drying Geumhwagyu leaves. Therefore, it is desirable to immediately crush the collected raw Geumhwagyu leaves and then immediately freeze-dry the Geumhwagyu powder.
금화규(Aurea Helianthus)는 히비스커스(Hibiscus)속에 속하는 일년생 초본식물인 금화규는 일명 야생부용이라고도 불리우며 본초강목에 실려 있는 약용식물로서, 금화규의 꽃은 잘게 찢어서 말려 분말로 하여 식품. 차의 원료가 사용되며, 금화규의 잎 역시 다양한 생리활성 물질을 함유하고 있어 여러 용도에 이용되고 있다. Aurea Helianthus is an annual herbaceous plant belonging to the genus Hibiscus. Aurea Helianthus is also called wild bouillon and is a medicinal plant listed in the order Herbs. The flowers of Aurea Helianthus are finely torn, dried, and powdered to be used as food. Tea is used as a raw material, and Geumhwagyu leaves also contain various bioactive substances and are used for various purposes.
이러한 금화규의 잎에는 식물성 콜라겐, 에스트로겐이 풍부하게 포함되어 세포의 재생 및 촉진, 엘라스틴의 생성 및 촉진에 효능을 갖기 때문에 항균, 면역력 강화에 탁월한 것으로 알려져 있다.The leaves of Geumhwagyu are rich in vegetable collagen and estrogen, which are effective in promoting and regenerating cells and producing and promoting elastin, so they are known to be excellent for antibacterial and strengthening immunity.
또한, 금화규 추출액을 준비하는 단계(S2)의 또 다른 방법은, 채취된 금화규잎을 세척하고 이물질을 제거한 다음 이를 분쇄하여서 된 금화규 분말에 물(정제수) 대신에 산화질소수로 금화규 원액을 추출하는 과정으로 살균 및 저장성을 확보할 수 있도록 한다.In addition, another method of preparing the Geumhwagyu extract (S2) is to wash the collected Geumhwagyu leaves, remove foreign substances, grind them, and add nitric oxide water instead of water (purified water) to the Geumhwagyu powder. The extraction process ensures sterilization and storage.
즉, 금화규 분말 20 내지 40 중량부에 산화질소수 50 내지 70 중량부의 비율로 추출용기에 투입한 다음 추출용기의 가열온도 100~120℃의 온도에서 추출액이 20 내지 40 중량부가 될 때까지 끓인 다음 고형물은 건져내서 된 금화규 추출액을 수득한다.That is, 20 to 40 parts by weight of Geumhwagyu powder and 50 to 70 parts by weight of nitric oxide water were added to the extraction container and then boiled at a heating temperature of 100 to 120°C of the extraction container until the extract reached 20 to 40 parts by weight. Next, the solid material is taken out to obtain the prepared Geumhwagyu extract.
상기에서 금화규 추출액을 추출하는데 사용되는 산화질소수(Nitric Oxide Water)는 순수 물과 공기를 원료로 산소와 질소를 아크방전으로 초고온 화합한 산화질소(Nitric Oxide) 기체를 물에 용전시켜 증류한 물로서, 이러한 산화질소수는 방부, 보존, 항균, 탈취, 살균 효과가 있어 돼지족발의 품질 증진 및 저장기간을 높여줄 수 있게 된다.Nitric Oxide Water, which is used to extract the Geumhwagyu extract above, is distilled by discharging Nitric Oxide gas, which combines oxygen and nitrogen at ultra-high temperature through arc discharge, using pure water and air as raw materials. As water, this nitric oxide water has preservative, preservation, antibacterial, deodorizing, and sterilizing effects, improving the quality of pig's feet and increasing the storage period.
상기 양념을 준비하는 단계(S3)에서는, 간장 150~250 중량부, 설탕 30~70 중량부, 물엿 150~250 중량부, 미림 30~70 중량부, 된장 10~30 중량부, 계피 3~7 중량부, 노두유 5~15 중량부, 배 5~15 중량부, 양파 5~15 중량부, 대파 5~10 중량부, 건조된 홍고추 3~7 중량부, 마늘 3~7 중량부를 포함하는 양념조성물을 혼합하여 양념을 준비한다.In the step of preparing the seasoning (S3), 150 to 250 parts by weight of soy sauce, 30 to 70 parts by weight of sugar, 150 to 250 parts by weight of starch syrup, 30 to 70 parts by weight of mirin, 10 to 30 parts by weight of soybean paste, and 3 to 7 parts by weight of cinnamon. Parts by weight, seasoning containing 5-15 parts by weight of soybean oil, 5-15 parts by weight of pears, 5-15 parts by weight of onions, 5-10 parts by weight of green onions, 3-7 parts by weight of dried red pepper, and 3-7 parts by weight of garlic. Prepare the seasoning by mixing the composition.
또한, 상기 양념을 준비하는 단계(S3)에서 양념조성물의 또 다른 형태로서 황기, 당귀, 산수유, 울금, 구기자, 후추, 정향 등을 1종 이상 포함하는 한약재 또는 마리골드, 캐모마일, 장미, 국화, 각종 허브류를 1종 이상 포함하는 향신료로 이루어질 수 있다.In addition, in the step of preparing the seasoning (S3), as another form of the seasoning composition, herbal medicines containing one or more types of astragalus, angelica root, Cornus officinalis, turmeric, goji berry, pepper, clove, etc., or marigold, chamomile, rose, chrysanthemum, It may be made of spices containing one or more types of various herbs.
상기 돼지족발 침지단계(S4)에서는 금화규 추출액 350~450 중량부에 물 550~650 중량부를 넣고 이를 희석한 다음 상기 전처리된 돼지족발 800~1200 중량부를 담가 1~2시간 동안 담가 돼지족발에 금화규 추출액이 흡수되도록 한 다음 이를 건져낸다In the pig trotter immersion step (S4), 350 to 450 parts by weight of Geumhwagyu extract is added and 550 to 650 parts by weight of water are diluted, and then 800 to 1,200 parts by weight of the pretreated pig trotters are soaked for 1 to 2 hours to deposit gold coins into the pig trotters. Allow the silica extract to be absorbed and then take it out.
상기와 같이 돼지족발에 함유된 금화규 성분에 의해 돼지족발의 사포닌 함량을 높이고 연육작용과 함께 잡냄새를 제거하여 식감과 풍미, 신선도를 증진시킬 수 있도록 하고, 금화규에는 풍부한 단백질과 필수 아미노산이 많이 함유되어 있어서 영양성이 높고 식물성 콜라겐을 함께 섭취할 수 있게 된다.As mentioned above, the saponin content of the pig's trotters is increased by the Geumhwagyu component contained in the pig's trotters, and the texture, flavor, and freshness are improved by removing the unpleasant odor along with the tenderizing effect. Geumhwagyu is rich in protein and essential amino acids. Because it contains a lot, it is highly nutritious and can be consumed together with vegetable collagen.
상기 돼지족발 삶음단계(S5)에서는 금화규 추출액이 흡수된 돼지족발 10kg을 상기 준비된 양념에 투입하고 이를 센불로 60 내지 90분 동안 가열하는 삶는 과정으로 양념이 충분히 흡수되도록 한다.In the pork trotters boiling step (S5), 10 kg of pork trotters in which the Geumhwagyu extract has been absorbed are added to the prepared seasoning and boiled over high heat for 60 to 90 minutes to ensure that the seasoning is sufficiently absorbed.
본 발명은 족발의 제조시에 식물성 콜라겐이 함유된 금화규 추출액을 융합시켜 만든 족발은 금화규 성분에 포함된 콜라겐의 아미노산 성분에 의해 육질이 부드럽고 잡냄새가 제거되어 식감 및 맛과 향미, 기호도를 높일 수 있도록 함과 아울러 보존성도 높일 수 있도록 있게 된다.In the present invention, pig's trotters are made by fusing Geumhwa-gyu extract containing vegetable collagen during the production of pig's trotters. The amino acid components of collagen contained in Geumhwa-gyu make the meat soft and remove unpleasant odors, improving the texture, taste, flavor, and preference. In addition to being able to improve it, it is also possible to improve preservation.
또, 금화규 성분에 포함되어 있는 식물성 콜라겐은 아미노산이 모여 만들어진 단백질의 일종으로 식물성 콜라겐의 유효성분을 섭취할 수 있게 된다.In addition, the vegetable collagen included in Geumhwagyu is a type of protein made by combining amino acids, and the active ingredients of vegetable collagen can be consumed.
이하, 실시예를 통해 본 발명을 보다 상세하게 설명하고자 한다. 본 실시예는 본 발명을 구체적으로 예시하는 것으로서, 본 발명을 한정하기 위한 것이 아니며, 특허청구범위를 통해 제시되는 본 발명의 영역이나 취지 내에서 다양하게 변형 및 수정이 가능하다.Hereinafter, the present invention will be described in more detail through examples. This embodiment specifically illustrates the present invention and is not intended to limit the present invention, and various changes and modifications are possible within the scope or spirit of the present invention as suggested by the patent claims.
1. 생족발의 털과 굽을 제거한 다음 물에 침지시켜 핏물을 제거하는 돼지족발의 전처리가 이루어지도록 한다.1. Pre-process the pig's trotters by removing the hair and heels of the raw pig's trotters and then soaking them in water to remove blood.
2. 채취된 생금화규잎을 세척하고 이물질을 제거한 다음 믹서기에 투입하여 잘게 분쇄된 금화규 분말을 일반적인 동결건조기에 투입하여 동결 건조하고, 건조된 금화규 분말 4kg에 물 6ℓ의 비율로 추출용기에 투입한 다음 추출용기의 가열온도 110℃의 온도에서 추출액이 4kg가 될 때까지 끓인 다음 고형물은 건져내서 된 금화규 추출액을 얻는다.2. Wash the collected raw Geumhwagyu leaves, remove foreign substances, put them in a blender, and put the finely ground Geumhwagyu powder into a general freeze dryer to freeze-dry it. Add it to the extraction container at the ratio of 4kg of dried Geumhwagyu powder to 6 liters of water. After pouring in the extract, boil it at a heating temperature of 110°C in the extraction container until the extract reaches 4 kg, then remove the solid material to obtain the Geumhwagyu extract.
3. 간장 2ℓ, 설탕 500g, 물엿 2ℓ, 미림 0.5ℓ, 된장 200g, 계피 50g, 노두유 0.2ℓ, 배 100g, 양파 100g, 대파 70g, 건조된 홍고추 50g, 마늘 50g의 비율로 양념조성물을 혼합한 양념을 준비한다.3. Mix the seasoning composition in the following ratio: 2 liters of soy sauce, 500 g of sugar, 2 liters of starch syrup, 0.5 liters of mirin, 200 g of soybean paste, 50 g of cinnamon, 0.2 liters of soybean oil, 100 g of pear, 100 g of onion, 70 g of green onion, 50 g of dried red pepper, and 50 g of garlic. Prepare the seasoning.
4. 금화규 추출액 4kg에 물 6ℓ를 넣고 이를 희석한 다음 상기 전처리된 돼지족발 10kg을 담가 1시간 동안 담가 돼지족발에 금화규 추출액이 흡수되도록 한 다음 이를 건져낸다.4. Add 6 liters of water to 4kg of Geumhwagyu extract and dilute it, then soak 10kg of the pretreated pig's feet for 1 hour to allow the Geumhwagyu extract to be absorbed into the pig's feet and then take it out.
5. 금화규 추출액이 흡수된 돼지족발을 상기 준비된 양념에 투입하고 이를 센불로 60분 동안 가열하는 양념이 충분히 흡수되도록 돼지족발을 삶는다.5. Put the pork trotters in which the Geumhwagyu extract has been absorbed into the seasoning prepared above and boil them over high heat for 60 minutes so that the seasoning is fully absorbed.
(비교예 1)(Comparative Example 1)
일반적인 돼지족발 가공방법으로 만들어진 돼지족발을 준비하여 이를 시식용으로 사용하였다.Pork trotters made using a typical pig trotter processing method were prepared and used for sampling.
(실험예 1)(Experimental Example 1)
(관능평가)(Sensory evaluation)
상기 실시예 1 및 비교예 1에 의해 제조된 음식물에 대하여 성인 남녀 20명을 대상으로 식감, 맛, 풍미, 신선도, 전반적인 기호도에 대한 관능검사를 실시하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 20명의 평균값으로 나타내었다.Sensory tests for texture, taste, flavor, freshness, and overall preference were conducted on the food prepared in Example 1 and Comparative Example 1 on 20 adult men and women, and each was evaluated based on the standards (5 - very good, 4 - good). , 3-average, 2-bad, 1-very bad) and expressed as the average of 20 people.
그 결과는 하기 표 1과 같다.The results are shown in Table 1 below.
상기 표 1을 참고하면, 본 발명에 의한 실시예 1에 의해 금화규 성분이 함유된 것으로 만들어진 돼지족발은 식감, 신선도, 풍미, 전반적인 기호도에 대한 관능검사 결과, 비교예 1에 비해 그 평가가 매우 높은 것을 알 수 있다Referring to Table 1 above, as a result of sensory tests for texture, freshness, flavor, and overall preference, the pork pig's feet made with Geumhwagyu ingredient according to Example 1 according to the present invention were evaluated very highly compared to Comparative Example 1. I can see that it is high
즉, 본 발명의 실시예 1에 의해 제조된 돼지족발은 육질이 부드럽고, 잡냄새가 나지 않고 신선도를 오랫 동안 유지하는 등 우수한 것을 확인할 수 있었다.That is, it was confirmed that the pork trotters produced in Example 1 of the present invention were excellent, with soft meat, no unpleasant odor, and maintained freshness for a long time.
이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상 범위 내에서 다양한 변형실시가 가능함은 물론이다.In the above, the present invention has been described with reference to the above embodiments, but of course, various modifications are possible within the scope of the technical idea of the present invention.
S1 : 핏물을 제거하는 돼지족발 전처리단계
S2 : 금화규 추출액을 준비하는 단계
S3 : 양념조성물을 혼합하여 양념을 준비하는 단계
S4 : 금화규 추출액이 흡수되도록 하는 돼지족발 침지단계
S5 : 금화규 추출액이 흡수된 돼지족발을 양념에 투입하여 가열하는 돼지족발 삶음단계S1: Preprocessing step of pig trotters to remove blood
S2: Step of preparing Geumhwagyu extract
S3: Step of preparing seasoning by mixing seasoning composition
S4: Pork trotter soaking step to allow Geumhwagyu extract to be absorbed
S5: Boiling pork trotters in which the pork trotters with the Geumhwagyu extract absorbed are added to the seasoning and heated.
Claims (5)
금화규 분말을 물이 수용된 추출용기에 투입하고 이를 끓인 다음 고형물을 제거하여서 된 금화규 추출액을 준비하는 단계(S2);
간장, 설탕, 물엿, 된장, 계피, 노두유, 배, 양파, 대파, 건조된 홍고추, 마늘를 포함하는 양념조성물을 혼합하여 양념을 준비하는 단계(S3);를 포함하며,
상기 금화규 추출액을 물과 희석하여서 된 희석액에 상기 전처리 돼지족발을 담가 돼지족발에 금화규 추출액이 흡수되도록 하는 돼지족발 침지단계(S4);
상기 금화규 추출액이 흡수된 돼지족발을 상기 준비된 양념에 투입하고 이를 가열하는 돼지족발 삶음단계(S5);로 이루어진 것을 특징으로 하는 금화규를 이용한 기능성 돼지족발 제조방법.
A pretreatment step (S1) of pig trotters in which the hair and heels of raw trotters are removed and then immersed in water to remove blood;
Preparing a Geumhwagyu extract by adding Geumhwagyu powder into an extraction container containing water, boiling it, and then removing solids (S2);
A step (S3) of preparing the seasoning by mixing a seasoning composition containing soy sauce, sugar, starch syrup, soybean paste, cinnamon, soybean oil, pear, onion, green onion, dried red pepper, and garlic,
A pig's feet immersion step (S4) of diluting the Geumhwagyu extract with water and soaking the pretreated pig's feet in a diluted solution to allow the Geumhwagyu extract to be absorbed into the pig's feet;
A method of manufacturing functional pig's feet using Geumhwagyu, characterized in that it consists of a pig's feet boiling step (S5) of putting the pig's feet in which the Geumhwagyu extract has been absorbed into the prepared seasoning and heating it.
상기 금화규 추출액을 준비하는 단계(S2)에서는, 생금화규잎을 세척 및 이물질을 제거하고, 이를 분쇄하여서 된 금화규 분말을 동결 건조한 다음 동결 건조된 금화규 분말 20 내지 40 중량부에 정제수 50 내지 70 중량부의 비율로 추출용기에 투입하여 추출용기의 가열온도 100~120℃에서 금화규 추출액이 20 내지 40 중량부가 될 때까지 끓인 다음 고형물은 건져내서 된 금화규 추출액을 수득하게 됨을 특징으로 하는 금화규를 이용한 기능성 돼지족발 제조방법.
According to clause 1,
In the step (S2) of preparing the Geumhwagyu extract, the raw Geumhwagyu leaves are washed and foreign substances are removed, the pulverized Geumhwagyu powder is freeze-dried, and then 20 to 40 parts by weight of the freeze-dried Geumhwagyu powder is mixed with 50 to 50 to 40 parts by weight of purified water. Geumhwa, characterized in that it is put into an extraction vessel at a rate of 70 parts by weight, boiled at a heating temperature of 100 to 120°C of the extraction vessel until the Geumhwagyu extract reaches 20 to 40 parts by weight, and then the solids are taken out to obtain the Geumhwagyu extract. Method for manufacturing functional pork trotters using beef.
상기 금화규 추출액을 준비하는 단계(S2)에서는, 생금화규잎을 세척 및 이물질을 제거하고, 이를 분쇄하여서 된 금화규 분말을 동결 건조한 다음 동결 건조된 금화규 분말 20 내지 40 중량부에 산화질소수 50 내지 70 중량부의 비율로 추출용기에 투입하여 추출용기의 가열온도 100~120℃에서 금화규 추출액이 20 내지 40 중량부가 될 때까지 끓인 다음 고형물은 건져내서 된 금화규 추출액을 수득하게 됨을 특징으로 하는 금화규를 이용한 기능성 돼지족발 제조방법.
According to clause 1,
In the step (S2) of preparing the Geumhwagyu extract, the raw Geumhwagyu leaves are washed and foreign substances are removed, the pulverized Geumhwagyu powder is freeze-dried, and then 20 to 40 parts by weight of the freeze-dried Geumhwagyu powder is added to nitrogen oxide water. It is placed in an extraction vessel at a ratio of 50 to 70 parts by weight, boiled at a heating temperature of 100 to 120°C of the extraction vessel until the Geumhwagyu extract reaches 20 to 40 parts by weight, and then the solids are taken out to obtain the Geumhwagyu extract. Method for manufacturing functional pork trotters using Geumhwagyu.
상기 양념을 준비하는 단계(S3)에서는, 간장 150~250 중량부, 설탕 30~70 중량부, 물엿 150~250 중량부, 미림 30~70 중량부, 된장 10~30 중량부, 계피 3~7 중량부, 노두유 5~15 중량부, 배 5~15 중량부, 양파 5~15 중량부, 대파 5~10 중량부, 건조된 홍고추 3~7 중량부, 마늘 3~7 중량부를 포함하는 양념조성물로 이루어진 것을 특징으로 하는 금화규를 이용한 기능성 돼지족발 제조방법.
According to clause 1,
In the step of preparing the seasoning (S3), 150 to 250 parts by weight of soy sauce, 30 to 70 parts by weight of sugar, 150 to 250 parts by weight of starch syrup, 30 to 70 parts by weight of mirin, 10 to 30 parts by weight of soybean paste, and 3 to 7 parts by weight of cinnamon. Parts by weight, seasoning containing 5-15 parts by weight of soybean oil, 5-15 parts by weight of pears, 5-15 parts by weight of onions, 5-10 parts by weight of green onions, 3-7 parts by weight of dried red pepper, and 3-7 parts by weight of garlic. A method of manufacturing functional pig's feet using Geumhwagyu, characterized in that it consists of a composition.
상기 돼지족발 침지단계(S4)에서는 금화규 추출액 350~450 중량부에 물 550~650 중량부를 넣고 이를 희석한 다음 상기 전처리된 돼지족발 800~1200 중량부를 담가 1~2시간 동안 담가 돼지족발에 금화규 추출액이 흡수되도록 하는 것을 특징으로 하는 금화규를 이용한 기능성 돼지족발 제조방법.
According to clause 1,
In the pig trotter immersion step (S4), 550 to 650 parts by weight of water is added to 350 to 450 parts by weight of Geumhwagyu extract, diluted, and then 800 to 1,200 parts by weight of the pretreated pig trotters are soaked for 1 to 2 hours to deposit gold coins into the pig trotters. A method of manufacturing functional pork trotters using Geumhwa beef, characterized in that the beef extract is absorbed.
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| JP2008067721A (en) | 2007-12-26 | 2008-03-27 | Masaaki Shoji | Compression molded pettitoes and method for producing the same |
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