KR20030074973A - Diet snack using pig skin - Google Patents

Abstract

PURPOSE: A snack product using a pig skin as a main material is provided. Collagen contained in the pig skin reduces intestinal absorption and satiety and prevents excessive intake of a food. Therefore, the product is used as a diet food for preventing obesity. CONSTITUTION: An outer skin layer and a subcutaneous fat layer are removed from a pig skin to give the dermis layer. The dermis layer is soaked in 10 to 30% saline water for 12 to 36hr at 5deg.C or less. Thereafter, the aged dermis is heated for 2 to 6hr to remove fat, cut into a bite size, dried for 4 to 8hr at 65 to 75deg.C in a drier and then fried in oil at 120 to 200deg.C. During the heating process, spices can be added to eliminate a bad smell.

Description

Diet snack using pig skin {Diet snack using pig skin}

The present invention relates to a method for producing a snack food for diet using pork skin.

Pork skin, called pork skin, is very economical as leather because of its complicated process, and it is too tough and tasteless, so it is almost useless for food, and it is not valuable as an animal feed for fear of mad cow disease. It will be disposed of or used for composting.

As shown in Fig. 2, the skin 1 includes a dermal layer 5 containing protein as a main component and an outer skin layer 3, which is a covering layer wrapped around the dermal layer 5, and a subcutaneous fat layer 4 inside thereof. The outer layer 3 has a hair 2 for protecting the body temperature.

The dermal layer (5) of the donpi (1) is made up of protein lumps, while the fat content is low, especially, the protein component is a crude protein with collagen, which has a tendency to be excreted through stools without digestion and absorption. have.

In order to make the pork skin 1 edible, the inner subcutaneous fat layer 4 is usually removed, and at the same time, the outer skin layer 3 having the outer hair 2, which is difficult to eat, is also removed, and only the dermal layer 5 is edible. However, in the conventional case, the dermis layer 5 was burned or boiled, and there was a tendency to eat it as a snack.

However, when the outer skin layer (3) and subcutaneous fat layer (4) is removed as described above and simply roasted or boiled and eaten, it is very tough and tasteless due to the nature of the protein component, especially when the food is cooled, with a peculiar smell of pork. There is a tendency to become hard enough to chew, and the taste is remarkably deteriorated, so that despite its usefulness as a diet food, it is inconvenient to eat frequently or as a substitute for snacking.

Therefore, the present invention has been proposed in view of the above-mentioned object of the present invention is to provide long-term storage and portability, good taste, easy to carry as a snack while carrying around, to carry a snack foods useful for diet.

The present invention to achieve the above object

1) obtaining dermis by removing the hairy outer skin layer and subcutaneous fat layer from pig skin;

2) immersing the dermis in 10-30% brine and aging at low temperature below 5 ° C. for 12 to 36 hours;

3) removing the fat by boiling the dermis aged in the brine for 2 to 6 hours;

4) removing the fat of the dermis from which the fat is removed and slicing it into a shape suitable for eating;

5) hot air drying the shredded dermis in a dryer at 65-75 ° C. for 4-8 hours;

6) frying the dried dermis in boiling oil of 120 ~ 200 ℃ process; consists of.

The hot air dried dermis may be naturally dried in a low temperature atmosphere of 10 ° C. or lower for 10 to 14 hours, and then treated with milk to obtain a snack of a more crunchy taste.

1 is a view showing a manufacturing process of a diet snack foods using pork skin according to the present invention

2 is a cross-sectional view showing the structure of the pig skin

※ Explanation of codes for main parts of drawing

1: donpi 2: hair

3: outer skin layer 4: subcutaneous fat layer

5: dermis

Hereinafter, the present invention will be described with reference to the accompanying drawings.

After slaughter of pigs, pig skin 1 produced as a by-product is purchased to remove dermal layer 3 and subcutaneous fat layer 4 with hairs 2 to obtain dermis 5 (step 1).

The dermis 5 is aged in 10-30% brine for 12 to 36 hours (step 2).

The reason why the dermis (5) is aged in salt water for a long time is that the dermis (5) tissue is very long so that the salt liver does not penetrate the internal tissue well so that the salt liver can penetrate into the tissue for a long time by soaking the salt liver inside the tissue. At this time, when the dermis 5 is exposed to water for a long time under high temperature, there is a risk of rancidity and unsuitable for food, it is preferable to ripen at a low temperature of 5 ° C or less hygienically (step 2).

After the aging, the dermis (5) with some salt is put in a pot and boiled for 2 to 6 hours (step 3) .Because it is boiled, the meat is fully cooked and the liver is soaked in the inside. Only me and protein remain.

At this time, to remove the peculiar smell of pigs, if you put spices, for example, cinnamon-fruited clove together and boil it, the smell of the pig is removed and a mild fragrance is added to stimulate the appetite.

The boiled dermis (5) is removed from the pot and placed on the tray to drain the water (step 4), and then cut into a shape suitable for eating, for example, a sticky shape like a pepero cookie (step 5).

However, it does not necessarily have to be rod-shaped, and it is enough to cut it into a size and shape suitable for one by one.

Thus, the fine dermis (5a) is subjected to a drying process of hot air drying for 4 to 8 hours in a dryer maintained at 65 ~ 75 ℃ (step 6).

After hot air drying, drying is performed for about 10 to 14 hours at a low temperature of 10 ° C. or lower, that is, 0 to 10 ° C. (Step 7). At this time, by cooling the cooling air of 10 ℃ or less to maintain the refrigerating temperature further drying is promoted.

The reason for this is not only hot air drying but also natural drying at low temperature. If protein collagen is gelatinized and buried on the surface of cut pork skin and flows in liquid state, it is not become crunchy and chewy when fried in oil through subsequent process. This is because the gelatin is cured by being left at a low temperature of 10 ° C. or lower.

However, when the drying at a high temperature of 80 ℃ or more in the hot air drying step is not preferable because it becomes too ripe state, there is a risk of deterioration (possibility of acid waste) when left for a long time at 30 ~ 60 ℃ hot air drying temperature around 70 ℃ Suitable.

The cured dermis (5a) is fried in boiling vegetable oil at 120-200 ° C and fried to complete the snack food (step 8). It is refreshing and can be stored for a long time, so it can be packaged and sold on a wrapping paper so that it can be eaten without being bound to time and place like an ordinary snack without adults.

(Example)

5 kg of the dermis obtained after removing the outer skin layer and subcutaneous fat layer of pork skin was prepared.

5 liters of water was added to 5 liters of salt in a weight ratio to make a brine, and the prepared dermal pieces were put into the brine and aged at 4 ° C for 24 hours.

Aged dermal pieces were placed in a pot and boiled for 3 hours, at which time 3 g of fennel was added.

After the dermis was boiled, the oil on the water was removed, and the dermis was picked up and left for 30 minutes on the table to let the water drain.

The drained dermis was cut into a rod shape using a shredder to have a thickness and width of 2 mm and a length of 5 cm.

The shredded dermis rods 5a were placed in a hot air drier maintained at 70 ° C and dried for 6 hours.

After the drying was completed, a cold air having a temperature of 5 ° C. was blown to dry naturally for 10 hours, thereby confirming that the gelatin solution buried on the surface was completely cured. In this state, the gelatine was poured into boiling oil (corn oil) to be fried. Obtained 1.5 kg of dermal snack food.

The dermis snack foods thus obtained were hard, crunchy and crunchy when they were chewed.

This was stored in a vacuum packaging container and stored at room temperature as a result it was confirmed that not deteriorated even after 6 months.

As a result of eating the same weight of pork and snack foods divided into two groups, the group who had eaten the dermis snack foods could feel more satiety than the group who had eaten the rice. Showed a falling reaction.

The present invention as described above is suitable as a drink snack that can be easily eaten to drinkers by treating the donpi (dermis), the main ingredient of the protein as a snack snack without the smell and crunchy by giving a chewy feeling through the processing through a number of processes, It is useful as a diet food to prevent obesity because it can provide a high-calorie food substitute to dieters. As such, the present invention may be useful for preventing obesity because collagen, the main component of the protein that makes up the skin of pigs, is a crude protein, which is difficult to digest and absorbed when ingested in the body, making it easy to feel full and preventing excessive intake of food and further appetite desire. Because it is dropped, it is useful as a healthy food.

Claims (3)

1) obtaining dermis by removing the hairy outer skin layer and subcutaneous fat layer from pig skin; 2) immersing the dermis in 10-30% brine and aging at low temperature below 5 ° C. for 12 to 36 hours; 3) removing the fat by boiling the dermis aged in the brine for 2 to 6 hours; 4) removing the fat of the dermis from which the fat is removed and slicing it into a shape suitable for eating; 5) hot air drying the shredded dermis in a dryer at 65-75 ° C. for 4-8 hours; 6) The method of manufacturing a snack food for diet using a pig skin, characterized in that consisting of; the step of frying the dried dermis in boiling oil of 120 ~ 200 ℃. The method of claim 1, Drying for 10 to 14 hours in a low-temperature atmosphere of 0 ~ 10 ℃ after the hot air drying the method of producing a snack food for diet using a pig skin, characterized in that to harden the gelatin solution flowing out of the rod surface. The method according to claim 1 or 2, Method of producing a dietary snack foods using pork skin, characterized in that boiled by adding a spice to remove the smell during the boiling process.