KR20060027001A - Ripe pork with phellinus linteus - Google Patents
Ripe pork with phellinus linteus Download PDFInfo
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- KR20060027001A KR20060027001A KR1020040075792A KR20040075792A KR20060027001A KR 20060027001 A KR20060027001 A KR 20060027001A KR 1020040075792 A KR1020040075792 A KR 1020040075792A KR 20040075792 A KR20040075792 A KR 20040075792A KR 20060027001 A KR20060027001 A KR 20060027001A
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
본 발명은 상황버섯을 이용한 돼지고기 숙성용액 제조방법과 그것을 이용한 돼지고기 숙성방법에 관한 것으로, 상황버섯에 함유된 유효성분을 일반인이 즐겨먹는 돼지고기에 접목하여 일반인이 돼지고기를 섭취하면서 보다 쉽게 상황버섯의 유효성분을 섭취하고 돼지고기와 상황버섯의 활용방법을 넓히는데 있다.The present invention relates to a method for producing a pork aging solution using a situation mushroom and a method of aging pork using the same, by incorporating the active ingredient contained in the situation mushroom to the pork enjoyed by the general public more easily while eating the pork It is to eat the active ingredients of situation mushrooms and to expand the usage of pork and situation mushrooms.
보다 상세하게는 녹각, 인삼, 대추, 무우, 배, 다시마 등을 물에 넣고 달여서 식힌 후, 상황버섯에서 추출한 분말, 생강 즙, 마늘 즙, 잘게 세절한 양파, 레드 와인, 간장, 꿀 등을 혼합하여 돼지고기 숙성용액을 제조하고, 적당한 크기로 자른 돼지고기에 상기 제조된 돼지고기 숙성용액을 발라서 저온 숙성하는 방법에 관한 것이다.More specifically, green, green, ginseng, jujube, radish, pear, kelp, etc., put it in water, and then cool it. It relates to a method for producing a pork aging solution, the low-temperature aging by applying the prepared pork aging solution to the pork cut to a suitable size.
돼지고기, 상황버섯Pork, Situation Mushroom
Description
본 발명은 상황버섯을 이용한 돼지고기 숙성용액과 그것을 이용한 돼지고기 숙성 방법에 관한 것이다.
The present invention relates to a pork aging solution using a situation mushroom and a method of aging pork using the same.
일반적으로 돼지고기의 숙성방법은 돼지고기를 적당한 크기로 자른 다음 포장하여 숙성실에서 24시간 ~ 72시간 정도 숙성시키거나, 와인, 된장 등 주류와 보조식품을 첨가하여 숙성하는 방법이 있다. 그러나 이러한 방법을 사용하여 돼지고기를 숙성시킬 경우, 돼지고기의 단백질 분해 효소에 의해 육질이 부드럽게 숙성되어 돼지고기의 육질 개선은 가능하나 돼지고기에 다른 유효성분을 첨가 하는데에는 한계가 있다.
In general, the method of aging pork is to cut the pork to a suitable size and then package and ripen in the aging room for 24 hours to 72 hours, or by adding wine, miso, liquor and supplements. However, when the pork is aged using this method, the meat is softly matured by the proteolytic enzymes of the pork, so that the meat can be improved, but there is a limit to adding other active ingredients to the pork.
상황버섯(Phellinus linteus: 목질진흙버섯)은 뽕나무와 같은 활엽수 고목에 드물게 자생하는 진흙버섯으로 항암효과가 뛰어나고, 고혈압에 대한 혈압 강하 작용이 뛰어 나며, 면역력 증대에도 효과가 있는 것으로 알려져 있다. Phellinus linteus (mud mushroom) is a rare mud mushroom native to hardwood trees such as mulberry. It is known for its anti-cancer effects, its ability to lower blood pressure against hypertension, and increase immunity.
지금도 상황버섯에 함류된 다양한 약리효과가 발표되고 있으며, 특히 한국식약청(KFDA)에서 2003년에 상황버섯 중 Phellinus linteus와 Phellinus baumi에 대해서는 식품으로 사용을 허가 하였다.Even now, various pharmacological effects included in situation mushrooms have been announced. In particular, the Korea Food and Drug Administration (KFDA) approved the use of Phellinus linteus and Phellinus baumi as food in 2003.
이에따라 상황버섯을 이용한 건강 보조식품과 식용으로 사용하기 위한 여러가지 방법이 연구 되어지고 있다. 그러나 아직 상황버섯이 고가이고 대중화되지 못하여, 공개특허 특2003-0073720( 상황버섯을 주재료로하는 건강식품 및 이의 제조방법 )과 공개특허 10-2004-0052879( 상황버섯이 첨가된 상황버섯 냉면육수와 상황버섯 국수육수의 제조방법 및 상황버섯 냉면 육수와 상황버섯 국수육수 ) 등 상황버섯을 이용한 식품개발은 아직 미미한 실정이다.Accordingly, various methods for using dietary supplements and edible mushrooms have been studied. However, since the situation mushrooms are expensive and not popularized, Korean Patent Laid-Open Publication No. 2003-0073720 (Health foods based on the situation mushrooms and a method for preparing the same) and Patent Publication No. 10-2004-0052879 (Situation mushrooms added to the situation mushroom cold noodles broth and The development of foods using green mushrooms, such as the manufacturing method of green mushroom noodles and green mushrooms, cold noodles and green mushrooms, is still insignificant.
또한 상황 버섯 특유의 향과 맛도 간단한 요리로 섭취하기에는 적합하지 않다. 그리하여 상황버섯은 대부분 약재로 이용되고 있으며, 일반인이 식품 등을 통하여 쉽게 섭취하기는 어렵다.
In addition, the aroma and flavor of the mushrooms are not suitable for simple cooking. Thus, most of the situation mushrooms are used as medicine, it is difficult for the general public to easily consume through food.
본 발명은 상황버섯이 함유된 돼지고기 숙성용액을 제조하여, 일반인이 즐겨 섭취하는 돼지고기를 숙성하는 과정에서 상황버섯 숙성용액을 적용하여, 일반인이 쉽게 상황버섯의 유효성분을 섭취하고, 돼지고기 특유의 비린내를 제거하고, 육질을 개선하며, 맛과 영양이 풍부한 돼지고기를 제조함에 목적이 있다.The present invention is to prepare a pork aging solution containing the situation mushrooms, by applying the situation mushroom aging solution in the process of aging pork commonly ingested by the public, the public easily ingested the active ingredient of the situation mushroom, pork The purpose is to remove the characteristic fishy smell, improve meat quality, and produce pork with a rich taste and nutrition.
또한, 상황버섯은 일반적으로 물에 넣어 달이거나 엑기스를 추출하는 방법이 일반적으로 이용되고 있으나 상황버섯을 분말로 제조하여 상황버섯의 유효 성분을 최대한 섭취할 수 있도록 한다.In addition, the situation mushrooms are usually put in water or extract the extract method is generally used, but by making the mushrooms in powder to make the maximum intake of the active ingredient of the situation mushrooms.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
1) 상황버섯을 채취하여 흐르는 물에 솔로 깨끗이 씻은 후 상황버섯을 두께 10mm 정도로 얇게 썰어서 자연건조 시킨 다음, 가는 분말 형태로 분쇄하여 상황버섯 분말을 얻는다.1) Collect the situation mushrooms and wash them with running water. After slicing the situation mushrooms to a thickness of about 10mm, dry them naturally, and then grind them into fine powder to obtain the situation mushroom powder.
2) 물 80%(중량대비)에 녹각 3%(중량대비), 인삼 5%(중량대비), 대추 2% (중량대비), 무우 8%(중량대비), 배 2%(중량대비)를 넣고 끓여서 전체 중량대비 30%의 숙성용액 1 을 제조한다.2) 80% water (by weight), green rust 3% (by weight), ginseng 5% (by weight), jujube 2% (by weight), radish 8% (by weight), pear 2% (by weight) Put and boil to prepare a aging solution 1 of 30% of the total weight.
3) 생강, 마늘, 양파를 각각 물로 깨끗이 씻은 후 잘게 분쇄하고, 레드와인 40%(용량대비), 정종 20%(용량대비), 간장 5%(용량대비)을 혼합한 용액에 상기 생강 5%(용량대비), 마늘 8%(용량대비), 양파 5%(용량대비), 꿀 2%(용량대비)와 상황버섯 분말 15%(용량대비)를 혼합하여 숙성용액 2 를 제조한다.3) Wash ginger, garlic, and onions with water, and then grind them finely, and then grind them finely, and add 5% red ginger to a solution containing 40% red wine, 20% seed, and 5% soy sauce. To prepare a aging solution 2 by mixing 8% (by volume), garlic (by volume), 5% by onion (by volume), 2% by honey (by volume) and 15% by weight of mushroom powder (by volume).
4) 상기 제조한 숙성용액 1 과 숙성용액 2 를 30 : 70 의 비율로 혼합하여 옹기에 담고 참숯과 건홍고추를 띄워 24시간 숙성하여 상황버섯 숙성용액을 제조한다.4) Mix the prepared aging solution 1 and aging solution 2 in the ratio of 30: 70, put it in Onggi and float it with charcoal and dried red pepper to aging for 24 hours to prepare a mushroom aging solution.
5) 상기 상황버섯 숙성용액을 이용하여 적당한 크기로 자른 돼지고기에 분무기를 이용하여 적당량 도포하고 후추가루를 미량 뿌린 후 썹씨 0 ~ 5 도의 저온에서 24시간 숙성 시킨다.
5) Apply the appropriate amount to the pork cut to the appropriate size using the above-mentioned mushroom aging solution using a sprayer, and then sprinkle a small amount of black pepper powder and aged at low temperature of 0 ~ 5 degrees for 24 hours.
본 발명에 의하여 상황버섯의 유효 성분이 함유된 돼지고기를 숙성함으로서 돼지고기 특유의 냄새를 없애고, 상황버섯에 함유된 여러가지 유효성분을 섭취하고, 돼지고기를 섭취함에 있어 육질을 더욱 개선시키는 등 기능성 돼지고기를 제공한다.
By aging the pork containing the active ingredient of the situation mushroom according to the present invention to eliminate the peculiar smell of pork, to eat various active ingredients contained in the situation mushroom, to further improve the meat quality in the intake of pork Serve pork.
이하 본 발명은 아래의 실시예를 들어 자세히 설명하지만, 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to the following examples, but is not limited thereto.
<실시예><Example>
1) 상황버섯 1kg을 채취하여 흐르는 물에 솔을 이용하여 깨끗이 씻은 후 두께 10mm 정도로 썬다.1) Take 1kg of mushrooms and wash them in running water with a brush. Cut them into 10mm thick.
2) 잘게썬 상황버섯을 그늘에서 자연건조시킨 후 분말로 분쇄한다.2) Naturally chopped mushrooms are dried in the shade and ground into powder.
3) 물 1,000 ~ 1,100ml 에 녹각 30g, 인삼 50g, 대추 20g, 무우 80g, 배 20g 를 넣고 끓여서 300 ~ 350 ml 정도가 될때가지 달여서 숙성용액 1 을 제조한다.3) Add 1,000 g 1,100 ml of water, 30 g of rust, 30 g of ginseng, 20 g of jujube, 80 g of radish, 20 g of pears, and boil until it reaches 300 to 350 ml.
4) 생강, 마늘, 양파를 각각 물로 깨끗이 씻은 후 잘게 분쇄하고, 레드와인 400ml, 정종 200ml, 간장 50ml을 혼합한 용액에 상기 생강 50g, 마늘 80g, 양파 50g, 꿀 20g 와 상황버섯 분말 15g을 혼합하여 700~ 750ml 정도의 숙성용액 2 를 제조한다.4) Wash ginger, garlic and onion with water, and then grind them finely and grind them finely, and mix the ginger 50g, garlic 80g, onion 50g, honey 20g and 15g mushroom powder in a solution of 400ml red wine, 200ml seed and 50ml soy sauce. To prepare a maturing solution 2 of about 700 ~ 750ml.
4) 상기 제조한 숙성용액 1 과 숙성용액 2 를 혼합하고, 혼합된 용액에 참숯 50g, 건홍고추 3개를 넣고 24시간 숙성시켜 1,000 ~ 1,100 ml의 상황버섯 숙성용액을 제조한다.4) The aging solution 1 and aging solution 2 were prepared, and 50g of true charcoal and 3 red chilli peppers were added to the mixed solution and aged for 24 hours to prepare 1,000 to 1,100 ml of situation mushroom aging solution.
6) 상기 상황버섯 숙성용액을 적당한 크기로 자른 돼지고기에 분무기를 이용하여 적당량 골고루 도포한 후 썹씨 0 ~ 5 도의 저온에서 24시간 숙성 시킨다. 6) Apply the appropriate amount of the above-mentioned mushroom aging solution to the pork cut to the appropriate size evenly using a sprayer, and then aged for 24 hours at a low temperature of 0 ~ 5 degrees.
7) 숙성된 돼지고기를 불판에 올려놓고 구워 섭취하였다. 돼지고기의 육질이 매우 탄력이 있고, 돼지고기 특유의 비린내가 나지 않으며, 숙성용액 특유의 향이 돼지고기를 섭취하는데 독특한 맛이 났다.
7) The aged pork was put on a grill and grilled. Pork meat is very elastic, does not smell like pork, and the unique flavor of the aging solution was unique to eating pork.
본 발명에 의하여 상황버섯 유효성분이 함유된 숙성용액을 이용하여 돼지고기를 숙성시키고, 이로 인하여 돼지고기 특유의 냄새를 약화시키고, 돼지고기의 육질을 더욱 부드럽게 만들며, 돼지고기를 조리하여 섭취할때 상황버섯에 함유된 여러가지 유효성분을 함께 섭취할 수 있도록 한다.According to the present invention, by using the ripening solution containing the situation mushroom active ingredient, aging pork, thereby weakening the smell of pork, making the meat more tender, the situation when cooking pork intake Make sure to eat the various active ingredients in mushrooms.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100737502B1 (en) * | 2007-01-29 | 2007-07-09 | 강영미 | Manufacturing method of pork be seasoned with spices having soybean paste |
KR101329821B1 (en) * | 2011-12-10 | 2013-11-19 | 박창하 | Method manufacture of pork hocks using Sang Hwang mushroom |
KR20150089323A (en) * | 2014-01-27 | 2015-08-05 | 주식회사 케이에스에프엔지 | Method for processing meat using Pellinus Mushroom |
-
2004
- 2004-09-22 KR KR1020040075792A patent/KR20060027001A/en not_active Application Discontinuation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100737502B1 (en) * | 2007-01-29 | 2007-07-09 | 강영미 | Manufacturing method of pork be seasoned with spices having soybean paste |
KR101329821B1 (en) * | 2011-12-10 | 2013-11-19 | 박창하 | Method manufacture of pork hocks using Sang Hwang mushroom |
KR20150089323A (en) * | 2014-01-27 | 2015-08-05 | 주식회사 케이에스에프엔지 | Method for processing meat using Pellinus Mushroom |
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