KR20050050751A - A processing method for flesh and meat by rice bran - Google Patents

Abstract

The present invention is a method of processing meat such as beef, pork, chicken, duck, lamb using rice bran, which is obtained as a by-product in the process of producing white rice by milling rice, remaining rice excluding the chaff It is about.

Conventionally, ingestion of brown rice is recommended as a health food, but in reality, the intake rate is low due to its coarse texture and inferior taste, and the intake rate is low. There are disadvantages.

In order to solve this problem, the present invention utilizes rice bran to improve the imbalanced food culture of white rice-based intake habits, or directly process meats including beef, pork, chicken, duck, lamb, or the like. By aging meat and eating meat containing rice bran, it is easier to consume it by converting it into other meat types that contain beneficial nutrients and have a higher preference for rice bran and eventually increase the preference for rice bran to contribute to national health. It has its features.

Description

A Processing Method for Flesh and Meat by Rice Bran}

The present invention includes beef, pork, chicken, duck, lamb, etc., which is processed using rice bran, which is obtained as a by-product in the process of producing white rice by milling rice and leaving rice bran except rice chaff. It relates to a processing method of meat.

Conventionally, ingestion of brown rice is recommended as a healthy diet, but in reality, the taste is rough and inferior due to the nature of brown rice. There is a problem that the intake rate falls.

In addition, most people consume only white rice with high preference, but in this case, there is a disadvantage that is undesirable for health because it is not a balanced diet.

As a result, there have been various attempts to utilize edible foods, such as vitamins contained in rice snow, for example. For example, Korean Patent Application Publication No. 1998-23071, etc. The method is known, and in the case of Korean Patent Laid-Open Publication No. 1997-58562, the technique related to rice eye oil milked from rice snow is known, and in the case of Korean Patent Publication No. 1997-24522, it is known from rice bran and rice snow. Methods of making food additives are known.

In addition, in the case of Korean Patent Publication No. 1999-46123, the technical contents of the manufacturing method of rice snow tea are disclosed.

In addition, in the case of eating patterns, the consumption of rice by white rice is reduced, and the preference of eating habits is changed due to the overflow of processed food or fast food by flour or meat, and the preference for snacks containing high calories is increased. Because of this trend, nutritional imbalances and obesity have arisen, and the situation is contrary to the improvement of national diet by improving national diet and balanced intake.

Moreover, the custom that brown rice can be consumed as it is is commonly used, and in the case of white rice, rice bran including rice bran separated from brown rice is discarded, and insisted on eating only white rice. In addition, although rice bran containing rice snow is called brown rice or white rice depending on whether or not rice bran is attached to the surface of white rice, rice bran containing toxic rice snow is not used for edible food. The reality is that it is a waste of food and irrationality that is thrown away without eating most of the nutrients.

The present invention has been made in view of solving such a conventional problem.

The main purpose of the present invention is to lack the conventional eating habits focused on white rice, or to improve the imbalanced eating culture of eating habits based on eating habits that become accustomed to food made from flour or meat as a subsidiary material. It is intended to increase the preference while making it easier to consume by using the rice bran containing nutrients.

Another object of the present invention is to solve the problem of long-term preservation by premature deterioration as a problem of the conventional rice bran, but in the case of the conventional rice is greatly reduced in preference but relatively high in preference to everyone's eating habits By using rice bran in the processing of meats, including beef, pork, chicken, duck, lamb, etc., which are in the form of ingredients, they can be easily consumed by eliminating the unpleasant smell of meat. It is aiming to prevent waste of food resources by contributing to the health of the people along with the expansion of the base.

Looking at the process of producing rice by milling rice, rice is divided into rice hull, which includes husk, which is an outer shell, and inner shell, and after rice husk is peeled, the rice is made several times. (白米) and rice bran (米糠), which includes rice snow.

Their nutrient distribution is about 66% in rice eyes, about 29% in rice bran, and about 5% of the rest in white rice. When only white rice is ingested, 95% of the nutrients in rice eyes and rice bran are not eaten. The result is that only the remaining 5% of nutrients are consumed, resulting in nutrient intake that is extremely unbalanced.

In addition, in the case of rice bran containing these rice bran, its constituents contain about 45% carbohydrates, about 25% dietary fiber, about 16% fat, and about 14% protein, and the rest contains trace amounts of vitamins, lipases and calcium. And minerals such as magnesium and phosphorus.

Moreover, in the case of rice milling in the process of milling rice, rice bran, which is a by-product remaining except rice bran and white rice, is left in the air for a long time, and the fat contained in the rice bran and lipase are in contact with each other. As a result, chemical reactions result in changes to fatty acids and glycerol, and the inherent taste of rice bran is altered and changes to an unsuitable state for food use.

According to the present invention, the rice bran or rice bran oil obtained in the process of milling rice or brown rice is extracted in a heating means including a heating furnace, a steam furnace, etc. to maintain a state in which the lipase contained in the remaining rice bran is inactivated. Or stabilization process by forcibly drying by means of drying means to remove moisture inside, or obtained in the process of milling rice or brown rice, but without stabilization Rice bran or rice bran oil is extracted and the remaining rice bran is used to obtain rice bran powder, and the processing method of processing meat is provided by using the rice bran powder as a material for processing meat.

More specifically, the above-mentioned rice bran powder is obtained by processing rice bran containing rice snow, but sometimes it may be obtained by grinding to make the particles smaller and evenly before and after stabilization. For example, rice bran and rice bran obtained in the process of milling are pulverized once and then rice flour is obtained through stabilization process, or rice bran and rice bran obtained in the process of milling are first ground after stabilizing and then pulverized. Rice bran, rice bran obtained in the process of milling, etc., once crushed and then stabilized and obtained again by pulverizing again, or after the stabilization process through a separate heating process can be obtained more stabilized rice bran.

More specifically, according to the processing method of the present invention, the rice bran is evenly coated on the surface of the meat, or the meat is buried in the rice bran so that the ripening process is performed while maintaining sufficient contact with the surface of the meat containing moisture. Or it includes a processing method that takes a maturing method by contact with the meat surface, such as mixed with the existing seasoning and applied to the surface of the meat, or immersed in the seasoning.

In addition, in the case of meat, the processing method for going through the process of tapping the meat using a hammer or a hammer for the purpose of enhancing the adsorption effect of the rice bran powder or the absorption effect of the effective ingredients of the rice bran powder.

Furthermore, the meat can be chopped or processed into pieces in order to make it easier to grind meat, and then the rice bran is added and mixed together, then crushed together and spherical disc-shaped using mixed and ground materials. Molded by the processing method to use as a raw material such as round dings, hamburgers, various fried.

Hereinafter, the embodiments will be described in more detail.

Example 1

As a by-product produced during the milling of rice in the form of white rice, rice bran powder, which is rice bran containing rice snow, is put in a steam furnace maintaining about 150 ° C., steamed sufficiently, and then put into a dryer maintaining 150 ° C. to 300 ° C. and dried. Using the rice bran powder, which is obtained by making it, repeatedly apply the surface of 1kg beef fillet, tapping lightly using a finishing hammer, and process the rice bran powder to be sufficiently attached to the surface of the sirloin and penetrate into the inside. And aged for about 5 hours. After the aging has been made in this way it was cooked by heating it in the form of steak to cook.

Example 2

The rice bran containing rice snow obtained as a by-product generated in the process of refining brown rice in the form of white rice is pulverized to make the particles more evenly, and then put into the inside of a heating furnace maintaining 130 ° C. to 140 ° C. Placed in a container and pork pork belly sufficiently buried in the rice bran powder in the refrigerator to mature for about 8 hours. After aging like this, it was taken out and baked in a fire plate.

Example 3

As a by-product of the process of milling rice in the form of white rice, rice bran containing rice snow is pulverized once and placed in an interior of a dryer maintained at 150 ° C to 300 ° C with sufficient particle size, and then dried sufficiently. Take it out and grind it again, put it in the inside of the heating furnace which maintains 130 ℃ ~ 140 ℃, stir it, stir-fry it, stabilize it, and then knead the rice bran powder, and cut it to a good size by trimming the chicken. Of chicken in the rice flour dough was mixed and aged for about 10 minutes, and then placed in a milk bath maintained at a temperature of about 230 ° C. or more while sufficiently attached to the surface of the chicken, and fried twice so that the meat inside was sufficiently cooked. .

Example 4

As a by-product produced during the milling of rice in the form of white rice, 1 kg of rice bran powder in a state of maintaining the size of particles evenly after crushing rice bran containing rice snow is mixed with 5 kg of liquid seasoning, usually seasoned with lamb. Rice bran mixed seasoning was prepared, and separately prepared edible lamb ribs prepared in advance were mixed in the rice bran mixed seasoned and mixed in a refrigerator room and aged for 5 hours. The aged lamb ribs were put in a steamer and steamed sufficiently.

Example 5

As a by-product generated during the milling of rice in the form of white rice, the meat bran is mixed with 0.5 kg of rice bran powder and 1.5 kg of sliced pork, which are pulverized once. The pulverized product, which was mixed inside and pulverized, was formed into a disc shape, and then put into a refrigerating chamber, aged for about 3 hours, and then taken out, and dressed in a pork cutlet, and fried in a milk bath.

Example 6

As a by-product produced during the milling of rice in the form of white rice, oil is extracted from rice bran containing rice snow, and the remaining rice bran is obtained and crushed and put into the inside of a heating furnace maintaining 130 ℃ to 140 ℃ and mixed evenly. After roasting and stabilizing with stirring, 0.5kg of rice bran powder and 1.5kg of small sliced beef were mixed, and then mixed into a meat grinder, and formed into a spherical shape. After 3 hours of aging, they were taken out, dressed with eggs, and fried in a milk bath to obtain a round ding.

In order to perform the sensory test of each meat product obtained in this way, 10 healthy men and women were selected and constituted as a sensory test panel, and each product related to aroma, taste, and color was used as a sample of each product obtained in Examples 1 to 6. Sensory evaluation was carried out.

The criteria for sensory evaluation are very good: A, good: B, normal: C, bad: D, and very bad: E. Each of the criteria for evaluation is based on the following results.

Sensory Test Results for the Aroma of Processed Meat Products division Scent A B C D E Example 1 5 10 5 Example 2 6 10 4 Example 3 7 11 2 Example 4 4 8 6 2 Example 5 6 12 2 Example 6 7 10 3

Sensory Test Results on the Taste of Processed Meat Products division flavor A B C D E Example 1 9 9 2 Example 2 10 9 One Example 3 13 7 0 Example 4 9 8 2 One Example 5 12 7 One Example 6 14 6 0

Sensory Test Results for Colors of Processed Meat Products division color A B C D E Example 1 8 7 5 Example 2 6 9 5 Example 3 9 8 3 Example 4 6 7 7 Example 5 5 11 4 Example 6 8 9 3

In the case of processed meat products according to the present invention, in the case of Examples 1 to 6, all of the inspection results of generally "normal" or more were obtained in terms of aroma, taste, and color, and in the case of ribs that are lamb in Example 4 It was judged that only a few panelists were "bad" in the "fragrance" and "taste" areas, as almost all of the panels were their first tastes with little experience, and generally had very satisfactory results.

As described above, according to the present invention, a meat processing method is performed by using rice bran in processing various meats including beef, pork, chicken, lamb, etc. Or to improve the imbalanced eating culture of eating habits that are accustomed to eating foods made with flour or meat, and to make it easier to consume rice bran containing the nutrients that these eating habits lack. You can increase that preference.

In addition, the problem of conventional rice bran is a problem that is difficult to long-term preservation due to premature deterioration, while in the case of the existing case of brown rice, the preference is greatly reduced, but the familiar type of food type of people with a relatively high preference By using rice bran in the processing of meats including beef, pork, chicken, duck, lamb, etc., they have a delicious taste while eliminating the bad smell that meat has. In addition to expanding the base to further expand the nation's health, it also contributes to national health and prevents waste of food resources.

Claims (7)

Extract rice bran or rice bran oil obtained in the process of milling rice or brown rice and heat it in a heating means including a heating furnace, a steam furnace, or the like to maintain the inactivated lipase contained in the remaining rice bran. Extraction of rice bran or rice bran oil in natural state without stabilization process or stabilization process that is done by forcibly drying using drying means to remove moisture or obtained during rice or brown rice The method of processing meat using rice bran, characterized in that the rice bran is obtained by utilizing the remaining rice bran itself, and the meat is processed by using the rice bran as a material for processing meat. The method of claim 1, A method of processing meat using rice bran, comprising the step of applying the rice bran evenly to the surface of the meat so that the aging process is carried out while maintaining sufficient contact with the surface of the water-containing meat. The method of claim 1, A method of processing meat using rice bran, comprising the step of burying the meat in rice bran so that the maturing process is carried out while maintaining sufficient contact with the surface of the meat containing moisture. The method of claim 1, Meat processing method using the rice bran, characterized in that the mixing process with the existing seasoning to apply to the surface of the meat so that the ripening process is carried out while maintaining sufficient contact with the surface of the meat containing water. The method of claim 1, Method of processing meat using rice bran, characterized in that it is mixed with the existing seasoning to soak in the seasoning so that the ripening process is carried out while maintaining sufficient contact with the surface of the meat containing water. . The method according to any one of claims 1 to 5, Processing method of meat using rice bran, characterized in that the meat is cut or pounded using a hammer for tapping in order to enhance the adsorption effect of rice bran or the absorption of the effective ingredients of rice bran. The method of claim 1, Using the rice bran characterized in that it comprises the step of crushing the meat to be conveniently pulverized or processed in the form of pieces, and then put together the rice bran powder and pulverized together in the mixed state, and molding using the mixed crushed material Meat processing method.