KR20110035063A - Preparing method of sweet and sour pork using soybean - Google Patents
Preparing method of sweet and sour pork using soybean Download PDFInfo
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- KR20110035063A KR20110035063A KR1020090092618A KR20090092618A KR20110035063A KR 20110035063 A KR20110035063 A KR 20110035063A KR 1020090092618 A KR1020090092618 A KR 1020090092618A KR 20090092618 A KR20090092618 A KR 20090092618A KR 20110035063 A KR20110035063 A KR 20110035063A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 대두를 이용한 탕수육의 제조방법에 관한 것으로, 보다 상세하게는 탕수육의 제조에 있어서, 대두에 정제수를 혼합하고 수화시켜 대두수화물을 제조한 후, 대두수화물을 세절하는 단계, 상기 세절된 대두수화물에 식물성 유지 에멀젼 및 조미재를 혼합하고 믹싱시켜 믹싱혼합물을 얻는 단계, 상기 믹싱혼합물을 방냉한 후, 성형하는 단계 및 상기 성형물을 도포한 후, 배터링 및 후라잉하는 단계를 포함하는 대두를 이용한 탕수육의 제조방법에 관한 것이다.The present invention relates to a method for producing sweet and sour pork using soybeans, and more particularly, in preparing sweet and sour pork, after mixing soybean with purified water and hydrating to prepare soybean hydrate, cutting soybean hydrate, Mixing soybean hydrate with vegetable oil emulsions and seasonings to obtain a mixing mixture, cooling the mixing mixture, and then molding and applying the molding, followed by battering and frying. It relates to a method for producing sweet and sour pork.
대두(콩)는 쌍떡잎식물 장미목 콩과의 한해살이풀로 학명은 Glycine max 이며 식용작물로서 널리 재배하고 있다. 줄기는 높이가 60∼100cm이고 곧게 서며 덩굴성인 품종도 있다. 뿌리에는 많은 근류(뿌리혹)가 있다. 잎은 어긋나고 3장의 작은잎이 나온 잎이며, 작은잎은 달걀 모양 또는 타원 모양이고 가장자리가 밋밋하다. 꽃은 7∼8월에 자줏빛이 도는 붉은색 또는 흰색으로 피고, 잎겨드랑이에서 나 온 짧은 꽃대에 총상꽃차례를 이루며 달린다. 꽃받침은 종 모양이고 끝이 5개로 갈라진다. 화관은 나비 모양이고, 수술은 10개이다. 대두의 열매는 협과이고 줄 모양의 편평한 타원형이며 1∼7개의 종자가 들어 있으며, 완전히 익으면 꼬투리가 터져서 종자가 흩어진다. 종자는 품종에 따라 둥근 모양과 편평하고 둥근 모양 등 다양하고 크기도 매우 다양하다. 종자의 빛깔은 황색, 검은색, 연한 갈색, 초록색 등 여러 가지가 있다.Soybean (bean) is a perennial plant of the dicotyledonous rosewood legume, scientific name is Glycine max, and is widely cultivated as an edible crop. Stems are 60-100cm high, and stand upright and have vine varieties. Roots have many roots. The leaves are alternate and the leaves are 3 small leaves. The leaves are oval or elliptical and have a flat edge. Flowers bloom in purple to red or white from July to August, and run in a row of inflorescences on short stalks from the axilla. Calyx is bell-shaped and has 5 ends. Corollas are butterfly-shaped, with 10 stamens. The fruit of the soybean is a stalk, a flat oval in the shape of a string, containing 1-7 seeds, and when fully cooked, the pod bursts and the seeds scatter. Seeds vary in size, including round, flat and round, depending on the variety. Seeds come in many varieties such as yellow, black, light brown, and green.
대두(콩)은 야생의 들콩(덩굴콩)으로부터 재배작물로 발달하였다. 중국 동북 지방에서 야생콩과 콩의 중간형이 재배되고 이들의 변이형(變異型)의 분포로 볼 때, 원산지는 중국 동북 지방에서 화베이[華北]에 걸친 지역으로 추정된다. 중국에서는 오곡의 하나로 4,000년 전부터 재배되었으며, 한국에는 삼국시대 초기(BC 1세기 초)부터 재배되었다는 기록이 있다.Soybeans have been grown as crops from wild field beans. In the northeastern province of China, wild beans and soybeans are cultivated and their variances show that their origin is from the northeastern region of China to Huabei. In China, it is one of the five grains, and it was cultivated for 4,000 years, and Korea has been recorded since the early Three Kingdoms (early BC 1st century).
탕수육은 고기튀김에 달고 새큼하게 끓인 녹말채소 소스를 끼얹은 중국요리로, 돼지고기를 대략 2 cm×5 cm 크기로 썰어 앞뒤에 칼금을 넣고(오그라들지 않게 하기 위해) 간장, 생강, 후춧가루로 양념한 다음 참기름을 조금 둘러 잘 주물러 놓고, 간이 잘 배었을 때 달걀 흰자와 녹말가루를 묻혀 150∼160 ℃의 기름에서 우선 튀기고 기름의 온도를 180 ℃로 높여 다시 튀겨 낸 후, 양파를 4∼6등분으로 썰고 당근, 오이, 죽순을 어슷썰기로 썰어 끓는 기름 속에 넣었다 건지거나 냄비에 기름을 두르고 고온에서 살짝 볶고, 탕즙에 녹말가루를 풀고 설탕을 넣어 소스를 만들고 진간장과 소금으로 빛깔과 간을 맞춘 다음 준비된 채소를 넣고 식초로 맛을 들여 한소끔 끓인 후 참기름을 조금 떨어뜨려 뜨거울 때 튀겨 놓은 고기 위에 부어서 내어 만든다. 탕추러우는 돼지고기로 만든 것이고 쇠고기로 만든 것은 탕추뉴러우[糖醋牛肉]라 한다.Sweet and sour pork is a Chinese dish topped with deep-fried, freshly boiled starch sauce. Sliced pork to about 2 cm x 5 cm, seasoned with soy sauce, ginger, and pepper Then, slightly sesame oil sesame oil, and when the liver is well soaked with egg whites and starch powder, fry first in oil of 150-160 ℃, the oil temperature is raised to 180 ℃, then fried again Slice carrots, cucumbers and bamboo shoots into slices and put them in boiling oil. Dried or oiled in a saucepan, fry them lightly at high temperature. Put the prepared vegetables, taste it with vinegar, boil it for a while, and then add a little sesame oil and pour it over the fried meat when it is hot. Tangchu is made of pork and what is made of beef is called Tangchu Nyu.
탕수육의 특성상 튀김에 후라잉 하여 제공하기 때문에 지방의 함량이 상대적으로 높으며, 특히 동물성 콜레스테롤의 함량이 타 식품에 비해 높은 편이다. 이는 다이어트와 웰빙등 다양한 소비자의 트랜드에 부합하지 못하는 단점이 있고, 선호하지 않는 이유가 되기도 하였다. 일반적으로 탕수육은 돼지고기의 뒷다리나 등심 혹은 기타 부위를 사용하여 일정 크기로 세절후 염지공정을 거친 후 배터액을 입힌후 기름에 튀긴 다음, 물과 야채와 전분 혹은 기타 조미재와 혼합한 소스를 튀긴 고기 위에 부어 제조한다.Due to the characteristics of sweet and sour pork, fried foods are fried to provide a relatively high fat content, especially animal cholesterol, which is higher than other foods. This has the disadvantage of not meeting the trends of various consumers, such as diet and well-being, and was also a reason for not preferring. In general, sweet and sour pork is cut into a certain size using pork's hind legs, sirloin, or other parts, then after dyeing, battered, fried in oil, and then mixed with water, vegetables, starch or other seasonings. Pour over meat to make.
탕수육의 주 재료인 돼지고기는 다른 육류에 비해 특히 지방함량이 높다. 이러한 지방은 탕수육의 식감과 풍미에 기여하는 요소이나, 콜레스테롤 수치를 올린다. 현재 공장에서 제조하는 탕수육은 돼지고기의 원물을 슬라이스 하여 염지 배터 후라잉 공정 후 동결한 제품과, 잡육과 조미재를 혼합후 성형기에 넣어 일정 크기로 성형 후 피복 후라잉 공정 후 동결한 냉동제품류가 주류를 이루고 있다. 이제품의 육조성은 비슷하며, 원물을 사용한 탕수육 제품의 경우 제품의 크기가 다양하여, 불량률이 높아, 생산성이 낮은 단점이 있다. 성형 탕수육의 경우 불량률이 상대적으로 낮아 생산성이 높으나, 식감이 상대적으로 낮아, 소비자의 기호에 부적합한 단점이 있다. 돼지고기는 특유의 냄새를 가지고 있어, 다양한 향신료(후추, 너트맥, 정향)를 사용하여 마스킹 공정을 거친 후 제조하기도 한다. Pork, the main ingredient of sweet and sour pork, has a higher fat content than other meats. These fats contribute to the sweetness and flavor of sweet and sour meat, but raise cholesterol levels. The sweet and sour pork produced in the factory is frozen after the raw material of pork is sliced and frozen after batter frying, and mixed meat and seasonings are put into a molding machine and molded into a certain size and frozen frozen products after coating frying. To achieve. The meat composition of this product is similar, and the sweet and sour product using the raw material has a variety of sizes, so that the defect rate is high and the productivity is low. Molded sweet and sour pork has a relatively low defect rate and high productivity, but has a relatively low texture, which is not suitable for consumer's taste. Pork has a peculiar smell and is often manufactured after a masking process using various spices (pepper, nutmeg and cloves).
이에 대한민국 공개특허 제 2001-104924호에서는 돼지고기에 전분, 계란, 김 치, 소금, 후추, 마늘을 혼합한 양념을 입혀서 180℃의 온도에서 2~3분간 튀긴 후, -40℃ 의 급냉실에서 급속냉동시켜 된 김치 탕수육을 제조하는 방법을 개시하고 있다. 그러나, 상기 방법에 따라 제조된 탕수육은 튀김옷에 김치를 혼합시킴으로써 튀김시 김치의 영양성분의 소실과, 김치의 고유의 맛과 풍미를 잃어버리는 단점이 있으며, 후라잉 시 기름의 산패를 촉진시켜 경제성을 약화시킨다. In the Republic of Korea Patent Publication No. 2001-104924, the pork is coated with seasoning mixed with starch, eggs, kimchi, salt, pepper, garlic, fried for 2 to 3 minutes at a temperature of 180 ℃, in a quench room at -40 ℃ Disclosed is a method of producing kimchi sweet and sour pork that has been rapidly frozen. However, the sweet and sour pork prepared according to the above method has the disadvantages of losing the nutrients of kimchi and the inherent taste and flavor of kimchi when frying by mixing kimchi with frying cloth, and promoting the economic dissolution of oil during frying. Weakens.
본 발명의 목적은 상술한 문제점을 해결하기 위하여, 다양한 조건의 실험결과를 통한 영양가 높고, 맛도 개선된 탕수육의 제조방법을 제공하고자 함이며, 이를 통하여 제조된 탕수육의 식감을 살리고, 동물성 콜레스테롤의 함량이 최대한 억제된 기능성 탕수육을 다수인에 제공하고자 함이다.An object of the present invention to solve the above problems, to provide a nutritious and improved taste of sweet and sour meat manufacturing method through the experimental results of various conditions, and to make the texture of sweet and sour pork prepared through this, The purpose is to provide functional sweet and sour pork with the most suppressed content.
상기의 과제를 해결하고자, 본 발명은 탕수육의 제조에 있어서, 대두에 정제수를 혼합하고 수화시켜 대두수화물을 제조한 후, 대두수화물을 세절하는 단계, 상기 세절된 대두수화물에 식물성 유지 에멀젼 및 조미재를 혼합하고 믹싱시켜 믹싱혼합물을 얻는 단계, 상기 믹싱혼합물을 방냉한 후, 성형하는 단계 및 상기 성형물을 도포한 후, 배터링 및 후라잉하는 단계를 포함하는 대두를 이용한 탕수육의 제조방법을 제공한다.In order to solve the above problems, the present invention, in the production of sweet and sour meat, by mixing and hydrating the purified water in soybean to produce soybean hydrate, the step of severing soybean hydrate, vegetable oil emulsion and seasoning material in the soybean hydrate It provides a method for producing sweet and sour pork using soybean, comprising the steps of mixing and mixing to obtain a mixing mixture, cooling the mixing mixture, and then molding and applying the molding, followed by battering and frying. .
본 발명의 탕수육의 제조방법은 수화공정을 통해 대두단백의 이물질과 이취, 대두취 문제를 해결하며, 일정 비율의 수화를 통해 원활한 차기공정을 이룰 수 있으며, 대두수화물의 교반세절을 통하여 탕수육의 식감과 유사한 식감을 가지도록 한다. 또한 분리대두단백과 유지류 혼합물인 에멀젼을 넣어 줌으로써, 탕수육 식감 과 성형에 적합한 물성을 가지도록 하며, 배합물의 품온을 낮게 유지함으로써 성형시 품질 안정과 도포공정시 불량률이 낮은 제품을 만들 수 있는 효과를 가진다.The method of producing sweet and sour meat of the present invention solves the foreign matter, odor and soybean odor problem of soy protein through a hydration process, and can achieve a smooth next process through a certain ratio of hydration, and the texture of sweet and sour hydrate through agitated washing of soy hydrate. Have a similar texture to yours. In addition, by adding an emulsion, which is a mixture of separated soy protein and fats and oils, it has properties suitable for sweet and sour texture and molding, and keeps the product temperature low so that quality stability during molding and low defect rate during the coating process can be made. Have
본 발명은 탕수육의 제조에 있어서, 대두를 첨가시키는 단계를 포함하는 것을 특징으로 하는 대두를 이용한 탕수육의 제조방법을 제공한다.The present invention provides a method for producing sweet and sour pork using soybean, comprising the step of adding soybean in the production of sweet and sour pork.
본 발명의 제조방법은 대두에 정제수를 혼합하고 수화시켜 대두수화물을 제조한 후, 대두수화물을 세절하는 단계, 상기 세절된 대두수화물에 식물성 유지 에멀젼 및 조미재를 혼합하고 믹싱시켜 믹싱혼합물을 얻는 단계, 상기 믹싱혼합물을 방냉한 후, 성형하는 단계 및 상기 성형물을 도포한 후, 배터링 및 후라잉하는 단계를 포함할 수 있다.In the manufacturing method of the present invention, soybean hydrate is prepared by mixing and hydrating soybean soybean hydrate, and then cutting the soybean hydrate, and mixing and mixing the vegetable oil emulsion and seasonings with the soybean hydrate to obtain a mixing mixture. After cooling the mixing mixture, the method may include molding and applying the molding, and then battering and frying.
본 발명의 제조방법에서 상기 대두수화물은 대두와 정제수를 1:1~1:5의 중량비로 혼합하여 10~20분간 수화시킨 것이고, 상기 세절은 교반기로 대두수화물을 결대로 찢어 세절하는 것일 수 있다.In the manufacturing method of the present invention, the soybean hydrate is hydrated by mixing soybean and purified water at a weight ratio of 1: 1 to 1: 5 for 10 to 20 minutes, and the cutting may be torn off the soybean hydrate by agitating with a stirrer. have.
또한 본 발명의 제조방법에서 상기 믹싱혼합물은 상기 세절된 대두수화물에 식물성 유지, 또는 식물성 유지 및 돈지방유의 혼합물을 포함하는 에멀젼;과 인산염, 정제염, 마늘, 후추, 비프시즌닝, 설탕 및 향신료를 포함하는 조미재;를 혼합하고 믹싱한 것일 수 있다.In addition, in the manufacturing method of the present invention, the mixing mixture is an emulsion comprising a vegetable oil or a mixture of vegetable oil and pork fat oil in the shredded soy hydrate; and phosphate, refined salt, garlic, pepper, beef seasoning, sugar and spices Seasoning material comprising; may be mixed and mixed.
또한 본 발명의 제조방법에서 상기 믹싱혼합물을 4~6℃로 냉각 저장하고, 저장된 믹싱혼합물을 세팅된 성형기에 담아 일정한 크기로 성형하는 것일 수 있다.In addition, in the manufacturing method of the present invention, the mixing mixture may be cooled and stored at 4˜6 ° C., and the stored mixing mixture may be molded into a predetermined size in a set molding machine.
또한 본 발명의 제조방법에서 상기 성형물의 도포는 찹쌀가루, 타피오카 전분, 분리대두단백분말, 옥수수전분 및 밀가루를 포함하는 분말;과 정제수;를 혼합반죽하여 상기 성형물에 튀김옷을 입히는 것일 수 있다.In addition, the coating of the molding in the production method of the present invention may be to coat the molding with a mixture of dough; powder comprising glutinous rice flour, tapioca starch, separated soy protein powder, corn starch and flour; and purified water;
또한 본 발명의 제조방법에서 상기 배터링은 배터파우더와 정제수를 1:1~3:1의 중량비로 혼합한 배터액에 상기 도포된 성형물을 연속적으로 통과시키는 것일 수 있다.In addition, in the manufacturing method of the present invention, the battering may be to continuously pass the applied molding to the batter liquid mixed with a batter powder and purified water in a weight ratio of 1: 1 to 3: 1.
또한 본 발명의 제조방법에서 상기 배터액에 녹차분말, 클로렐라분말, 시금치분말, 오곡(쌀, 보리, 조, 콩, 기장)분말, 찹쌀가루, 타피오카분말로 이루어진 군에서 선택된 어느 하나 이상의 분말을 더 첨가할 수 있다.In addition, the batter liquid in the production method of the present invention is further added to any one or more powders selected from the group consisting of green tea powder, chlorella powder, spinach powder, five grains (rice, barley, crude, soybean, millet) powder, glutinous rice flour, tapioca powder Can be added.
또한 본 발명의 제조방법에서 망고, 파인애플, 바나나, 딸기, 사과, 귤, 오렌지로 이루어진 군에서 선택된 어느 하나 이상의 과일칩 또는 과일향을 첨가시키는 단계를 더 포함할 수 있다.In addition, the manufacturing method of the present invention may further include the step of adding any one or more fruit chips or fruit flavor selected from the group consisting of mango, pineapple, banana, strawberry, apple, tangerine, orange.
이하 본 발명의 대두를 이용한 탕수육의 제조방법에 대하여 보다 상세하게 설명한다.Hereinafter, a method for producing sweet and sour pork using soybean of the present invention will be described in more detail.
본 발명은 식물성 원료인 대두단백류(입자가 크고 결이 있는 대두단백류임)를 주원료로 하여 제조한 탕수육에 관한 것으로, 보다 상세하게는 조미재를 투입후 믹싱 공정을 거친 후, 성형기를 통해 일정 크기로 성형후 프리더스팅공정, 피복공정, 후라잉 공정을 거친후 -36℃ 이하의 급속 동결기에서 동결한 제품으로, 동물성 콜레스테롤의 체내 흡수 및 저장을 최대한 억제하고, 식물성 콜레스테롤로 대체 섭 취하게 하는 것과, 기존의 고기 탕수육과 식감이 유사하여, 거부감없이 섭취할 수 있도록 고기씹히는 고유의 조직감을 재현한 것을 특징으로 한다. The present invention relates to sweet and sour pork prepared using soy protein, which is a vegetable raw material (which is large and grainy soybean protein), as a main raw material, and more specifically, after adding a seasoning material and going through a mixing process, a predetermined size through a molding machine. This product is frozen in a rapid freezer of -36 ℃ or lower after preforming process, coating process, and frying process after molding, and it is possible to inhibit the absorption and storage of animal cholesterol in the body as much as possible. And, similar to the existing meat and sweet and sour meat texture, it is characterized by reproducing the unique texture of the meat chewed so that you can eat without a sense of rejection.
본 발명의 제조방법은 대두단백(8%)을 정수와 1 : 3의 비율로 수화시켜, 사일런스 커터나 쵸퍼, 믹서로 일정크기로 세절 후 분말조미재, 액상원료와 혼합후, 성형기로 일정 크기로 성형한다. 성형후 빵가루 혹은 밀가루, 밀가루 혼합믹스, 프리더스트등으로 도포한다. 도포방식은 수작업 도포와, 프리더스트 기계를 사용한 연속식 방법을 사용한다. 배터파우다와 정수를 2 : 1로 혼합한 배터액에 연속식으로 통과시켜 피복시킨다. 도포후 식물성 기름을 예열(170~180℃)후 Pre-Frying을 실시한다. Frying 시간은 성형중량에 따라 다르나 통상 1분 ~ 2분 이내로 조정하고, 냉각기를 통과시켜 품온 40℃ 이하로 냉각후 스파이럴 혹은 터널식 급속동결기(-36℃)에 약 30분간 통과시켜 품몬 10℃이하의 제품을 포장한다.In the manufacturing method of the present invention, the soy protein (8%) is hydrated at a ratio of purified water and 1: 3, and then cut into a certain size with a silencer cutter, a chopper, and a mixer, and then mixed with a powder seasoning material and a liquid raw material, and then a predetermined size with a molding machine. Mold. After molding, apply breadcrumbs or flour, flour mixture mix, predust, etc. The coating method uses manual coating and a continuous method using a predust machine. The batter powder and the purified water are continuously passed through the batter liquid mixed with 2: 1 and coated. Pre-Frying is performed after preheating (170 ~ 180 ℃) vegetable oil after coating. Frying time varies depending on the molding weight, but usually within 1 ~ 2 minutes, and after passing through the cooler, cool it to below 40 ℃ and pass it through spiral or tunnel type quick freezer (-36 ℃) for about 30 minutes, and lower than Pummon 10 ℃. Your product.
본 발명의 제조 공정에 따라, (a) 식물성 원료인 대두단백(Supromax)를 5~30% 함유하고 정제수와 1 : 3의 중량비로 수화시키는 공정, 수화물을 리본믹서나 볼믹서등 혼합기에 교반하여, 찢는 공정을 거치는 단계; (b) 단계(a)에서 얻어진 수화물을 인산염, 정제염, 향신료, 분말 조미재(후추, 마늘분말), 난백액, 찹쌀가루, 자일리톨, 분리대두단백 혹은 강력분, 옥수수전분, 식물유지 혹은 돈지방을 함유하여 믹싱하는 단계, (c) 단계(b)에서 얻어진 배합물을 냉장고에 정치하여 품온 0~3℃로 방냉 후 성형기에 넣어 일정 사이즈로 성형 후 피복후 식물성 유지(온도 170~180℃)에서 1~3분간 프리 후라잉 공정을 실시한다.According to the manufacturing process of the present invention, (a) a step of containing 5-30% of soy protein (Supromax) as a vegetable raw material and hydrated in a weight ratio of purified water and 1: 3, by stirring the hydrate in a mixer such as a ribbon mixer or a ball mixer Undergoing a tearing process; (b) The hydrates obtained in step (a) contain phosphates, refined salts, spices, powdered seasonings (black pepper, garlic powder), egg whites, glutinous rice flour, xylitol, isolated soy protein or potents, corn starch, vegetable oil or pork fat. Mixing the mixture, and (c) leaving the compound obtained in step (b) in a refrigerator, allowing it to cool to a temperature of 0 to 3 ° C., and then putting it in a molding machine. The free frying step is performed for 3 minutes.
대두단백의 함량은 제조된 탕수육 중량 대비, 8∼30중량%를 사용하며 이보다 적을 경우 상업적 의미가 없으며 이보다 많을 경우 현저한 식감의 저하와 기존 고기 제품과 상이한 식감 때문에 관능시 좋지 않은 결과를 얻는다. 따라서 대두단백(Supromax)의 사용량은 상기와 같이 정함이 바람직하다. 정수와의 수화시 수화율도 1 : 3으로 정함이 바람직하다.The content of soy protein is 8-30% by weight based on the weight of sweet and sour pork, which is not commercially significant if it is less than this. Therefore, the amount of soy protein (Supromax) is preferably determined as described above. The hydration rate at the time of hydration with an integer is also preferably set to 1: 3.
완벽한 수화율에 가까우며 수화율이 낮을시 딱딱한 문제가 발생하고, 과수화시 물이 다시 침출되는 현상이 있기 때문에 상기와 같은 수화율을 유지함이 타당하다. 수화후 찢는공정을 실시하는데, 통상 교반기에 넣어 30분에서 1시간 가량 결대로 찢어지도록 교반기를 작동시킨다. 이때 좋은 결과물을 만들기 위해 정회전, 역회전, 고속과 저속을 번갈아 가며 작동시켜 찢는 시간을 단축시킬 수 있다. 교반기에 수화물은 일정량 이상 투입하여야 마찰력과 중량물이 많아 원활히 진행 되며 통상 교반기의 70%이상 투입 후 교반함이 바람직하다. It is reasonable to maintain the above hydration rate because the hard problem occurs when the hydration rate is close to the perfect hydration rate, and the water is leached again when overhydrated. After hydration, the tearing process is performed. The stirrer is normally operated to be ripped in a stirrer for 30 minutes to 1 hour. At this time, the tear time can be shortened by alternating forward, reverse, high speed and low speed to produce good results. Hydrate should be added to the stirrer more than a certain amount, the friction force and heavy weight is progressed smoothly, it is preferable to stir more than 70% of the stirrer.
교반시 용출되는 물을 다시 사용하지 않으며, 다음 공정에서 제외하고 Loss된 물은 다음공정에서 별도로 넣어준다. 배합시 투입순서로 인산염과 정제염을 제일 먼저 투입하여 교반을 선행한다. 통상 2분정도 정회전 저속으로 교반하며, 골고루 투입하여 한곳으로 몰리는 일이 없도록 한다. 인산염과 정제염은 pH를 상승시키고 반죽물의 결찰성을 높이므로 반드시 처음 공정에 투입한다. The water eluted during stirring is not used again, and the lost water is added separately in the next process except in the next process. When mixing, phosphate and refined salt are added first, followed by stirring. Stir normally at low speed for about 2 minutes, and keep it evenly in place. Phosphates and refined salts are added to the initial process because they raise the pH and increase ligation of the dough.
이후 분말조미재, 난백액을 넣어 교반한다. 찹쌀가루, 강력분, 옥수수전분, 빵가루, 변성전분류, 타피오카 전분류를 사용하여 결착력을 가감할 수 있다. 통상 각 원료별로 3% 내외를 사용하여 물성을 조절한다. 부재료로 설탕, 자일리톨, 물엿, 고과당 등을 사용하여 기호도를 높일 수 있다.After the powder seasoning, egg white solution is put into the stirring. Glutinous rice flour, strong starch, corn starch, bread flour, modified starch, tapioca starch can be used to increase and decrease the binding force. Usually, 3% of each raw material is used to control physical properties. Sugar, xylitol, starch syrup, and high fructose can be used as subsidiary materials to increase the degree of preference.
최종 교반시간은 30분을 초과하지 않으며 20분이내 최종완료하는 것이 적당하다. 지나친 교반으로 인해 식감이나 조직감이 파손되고, 제품 품온이 상승하여, 냉각시 시간이 오래 걸리는 단점이 발생하므로, 교반시간을 20분 이내에서 마무리 하도록 한다. 배합이 완료된 반죽물은 웨곤에 담아 냉장실로 이송한다. 경우에 따라서 냉동실에 넣어 품온을 빨리 떨어뜨릴 수 있다. 반죽물의 품온은 5℃ 이하가 되도록 저장시간을 설정하며 통상 4∼5℃가 되는 것이 바람직하다. 본 발명의 탕수육에는 독특한 색상과 향기를 내기 위해, 배터에 오곡분말, 시금치 분말, 클로렐라분말, 파프리카 색소, 카레분말(강황), 녹차분말등을 사용할 수 있다.The final agitation time does not exceed 30 minutes and it is appropriate to complete within 20 minutes. Due to excessive stirring, texture or texture is broken, and the product temperature rises, which causes a disadvantage of taking a long time during cooling, so that the stirring time is finished within 20 minutes. The finished dough is placed in wagons and transferred to the fridge. In some cases, you can quickly drop the temperature in the freezer. The temperature of kneading is set to a storage time so that the temperature is 5 ° C or less, and usually 4 to 5 ° C. In the sweet and sour pork of the present invention, in order to give a distinctive color and scent, five batter powder, spinach powder, chlorella powder, paprika pigment, curry powder (turmeric), green tea powder, and the like can be used for the batter.
이하 본 발명의 실시예 및 시험예를 설명한다. 다만, 이하의 실시예 등은 본 발명을 보다 구체적으로 설명하기 위한 것으로 본 발명의 권리범위가 이에 한정되는 것은 아니다.Hereinafter, examples and test examples of the present invention will be described. However, the following examples and the like are intended to describe the present invention in more detail, but the scope of the present invention is not limited thereto.
<실시예 1> 대두를 이용한 탕수육의 제조Example 1 Preparation of Sweet and Sour Meat Using Soybeans
대두단백(supromax) 8중량%를 정제수 24중량%에 15분간 수화하여 수화물 32중량%를 제조한 후, 교반기에 넣어 약 30분간 교반하여 세절시켰다. 이때 수화물이 부드럽고 연해질 때까지 실시하며, 인산염과 정제염을 각각 0.2중량%, 0.3중량% 투입 후 다시 교반하였다. 2∼3분간 교반 후 분말 조미재(마늘 0.5중량%, 후추 0.1중량%, 비프시즌닝 0.6중량%, 설탕 1.8중량%)와 액상 조미재(난백액 2중량%)등을 넣고 혼합물을 제조 후, 에멀젼(식물성 유지 4중량% 및 분리대두단백 3.5중량%)를 믹싱하여 믹싱혼합물을 제조하였다. Eight percent by weight of soybean protein (supromax) was hydrated in 24% by weight of purified water for 15 minutes to prepare 32% by weight of hydrate, and then put into a stirrer and stirred for about 30 minutes to chop. At this time, the hydrate was carried out until soft and soft, and 0.2 wt% and 0.3 wt% of phosphate and refined salt were added and stirred again. After stirring for 2-3 minutes, powder seasoning (0.5% by weight of garlic, 0.1% by weight of pepper, 0.6% by weight of beef seasoning, 1.8% by weight of sugar) and liquid seasoning (2% by weight of egg white solution) were added to the mixture, followed by emulsion. (4% by weight of vegetable fat and 3.5% by weight of separated soy protein) were mixed to prepare a mixing mixture.
상기 믹싱교반이 완료되면 웨건에 담아 냉장고에 넣어 품온이 5℃ 이하가 되도록 저장 시간을 설정하고, 일정 시간 저장 후 세팅된 성형기에 담아 일정 크기로 성형하였다. 성형후 탕수육가루 30중량%, 찹쌀가루 2중량%, 타피오카전분 2중량%, 및 옥수수전분 3중량%를 포함하는 분말과 정제수 15중량%를 혼합한 반죽에 상기 성형물을 튀겨(프리 후라잉) 도포하고, 배터파우더와 정제수를 2:1의 중량비로 혼합한 배터액(3중량%)에 상기 도포된 성형물을 통과시켰다.When the mixing and stirring was completed, put in a wagon and put in the refrigerator to set the storage time so that the product temperature is 5 ℃ or less, and after storing for a predetermined time was molded into a predetermined size molded in a predetermined size. After molding, the molded product is fried (free frying) in a dough mixed with powder containing 15% by weight of purified water and 30% by weight of sweet and sour flour, 2% by weight of glutinous rice, 2% by weight of tapioca starch, and 3% by weight of corn starch. Then, the applied molded product was passed through a batter liquid (3% by weight) in which a batter powder and purified water were mixed at a weight ratio of 2: 1.
상기 공정을 거친 후 급속동결기를 통과시켜 품온 -10℃이하가 되도록 하였다. 이렇게 제조한 탕수육을 단위 중량별로 포장하며, 알코올 등을 분무하여 2차 오염이 되지 않도록 한다. 금속 검출기, X-ray 투시기를 통과시켜, 금속성 이물이나 탄화물등을 선별하고, 조리시는 170℃ 정도의 대두유등에 냉동된 그대로의 제품을 넣어 약 3분∼4분간 조리하여, 탕수육 소스를 뿌려 먹을 수 있도록 하였다.After passing through the above-mentioned process, the rapid freezing device was passed to a temperature of -10 ° C or less. The sweet and sour pork prepared in this way is packed by unit weight and sprayed with alcohol to prevent secondary contamination. Through metal detectors and X-ray penetrators, metallic foreign substances or carbides are sorted, and when cooked, frozen products are put in frozen soybean oil at about 170 ° C, cooked for about 3 to 4 minutes, and sprinkled with sweet and sour sauce. To make it possible.
<실시예 2> 대두를 이용한 탕수육의 제조Example 2 Preparation of Sweet and Sour Meat Using Soybeans
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 대두단백(supromax) 10중량%를, 정제수 30중량%에 수화하여 수화물 40중량%를 탕수육의 제조에 이용하였다(도포시 이용되는 탕수육가루를 22중량%로 감소).Sweet and sour pork was prepared in the same manner as in Example 1, but 10 wt% of soy protein (supromax) was hydrated in 30 wt% of purified water, and 40 wt% of hydrate was used to prepare sweet and sour pork (sweet and sour flour used during application) Reduced by weight).
<실시예 3> 대두를 이용한 탕수육의 제조Example 3 Preparation of Sweet and Sour Meat Using Soybeans
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 대두단백(supromax) 12중량%를, 정제수 36중량%에 수화하여 수화물 48%를 탕수육의 제조에 이용하였다(도 포시 이용되는 탕수육가루를 18중량%로 감소).Sweet and sour pork was prepared in the same manner as in Example 1, but 12% by weight of soy protein (supromax) was hydrated in 36% by weight of purified water, and 48% of hydrate was used to prepare sweet and sour pork (18 wt. Decrease in%).
<실시예 4> 대두를 이용한 탕수육의 제조Example 4 Preparation of Sweet and Sour Meat Using Soybeans
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 에멀젼(식물성 유지 4중량%와 분리대두단백 6중량%)를 믹싱하여 탕수육의 제조에 이용하였다(도포시 이용되는 탕수육가루를 27.5중량%로 감소).Sweet and sour pork was prepared in the same manner as in Example 1, but the mixture was mixed with an emulsion (4% by weight of vegetable oil and 6% by weight of separated soybean protein) and used to prepare sweet and sour pork (reduced from sweet and sour meat to 27.5% by weight). ).
<실시예 5> 대두를 이용한 탕수육의 제조Example 5 Preparation of Sweet and Sour Meat Using Soybeans
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 에멀젼(분리대두단백 2.5중량% 및 돈지방유 5중량%)를 믹싱하여 동물성 유지를 일부 함유한 탕수육의 제조에 이용하였다.Sweet and sour meat was prepared in the same manner as in Example 1, but an emulsion (2.5 wt% of separated soy protein and 5 wt% of pork fat oil) was mixed to prepare sweet and sour pork containing some animal fats and oils.
<실시예 6> 대두를 이용한 탕수육의 제조Example 6 Preparation of Sweet and Sour Meat Using Soybeans
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 배터액에 녹차분말 0.1중량% 및 클로렐라분말 0.1중량%를 더 첨가하여 탕수육을 제조하였다(도포시 이용되는 탕수육가루를 29.8중량%로 감소). Sweet and sour pork was prepared in the same manner as in Example 1, but the sweet and sour pork was prepared by adding 0.1 wt% of green tea powder and 0.1 wt% of chlorella powder to the batter solution (reducing the sweet and sour flour to 29.8 wt%).
<실시예 7> 대두를 이용한 탕수육의 제조Example 7 Preparation of Sweet and Sour Meat Using Soybeans
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 배터액에 시금치분말 0.1중량% 및 오곡분말 0.1중량%를 더 첨가하여 탕수육을 제조하였다(도포시 이용되 는 탕수육가루를 29.8중량%로 감소). Sweet and sour pork was prepared in the same manner as in Example 1, but the sweet and sour pork was prepared by adding 0.1 wt% of spinach powder and 0.1 wt% of grain powder to the batter solution (reducing the sweet and sour flour to 29.8 wt%). .
<실시예 8> 대두를 이용한 탕수육의 제조Example 8 Preparation of Sweet and Sour Meat
상기 실시예 1과 같은 방법으로 탕수육을 제조하되, 배터액에 찹쌀가루 2중량% 및 타피오카분말 2중량%를 더 첨가하여 탕수육을 제조하였다(도포시 이용되는 탕수육가루를 26중량%로 감소). Sweet and sour pork was prepared in the same manner as in Example 1, but the sweet and sour pork was prepared by further adding 2% by weight of glutinous rice flour and 2% by weight of tapioca powder to the batter solution (reducing the sweet and sour flour to 26% by weight).
<시험예> 관능검사 시험<Test Example> Sensory test
실시예에서 얻어진 대두를 이용한 탕수육 및 대조구로서 상업적으로 시판되는 기존의 탕수육 제품(진영식품)을 대상으로 하기와 같이 관능시험을 수행하였다.The sensory test was performed on the sweet and sour product (Jinyoung Food), which is commercially available as a sweet and sour pork and a control using the soybean obtained in the examples.
50명의 주부패널을 대상으로, 실시예 1-8 및 대조구의 기존 탕수육(진영식품)을 사용하여 냉동된 그대로의 제품을 170℃의 대두유에 3분간 조리 후 7점 척도로 관능시험을 수행하였다. 조리 후 평가항목은 외관(색상) 기호도, 향(냄새) 기호도, 조직감 정도, 단맛 기호도, 및 후미 기호도로 하였다. 또한, 관능시험 완료후 구입선호도를 평가하였다. 상기 관능시험 및 구입선호도 결과는 각각 이하 표 1 및 2와 같았다.For 50 housewives panel, frozen products using Example 1-8 and the existing sweet and sour pork (Jinyoung food) of the control was cooked in soybean oil at 170 ° C. for 3 minutes and then sensory test was performed on a 7-point scale. The evaluation items after cooking were made into appearance (color) preference, aroma (odor) preference, texture degree, sweetness preference, and aft preference. In addition, the purchase preference was evaluated after the completion of the sensory test. The sensory test and purchase preference results were shown in Tables 1 and 2, respectively.
[표 1] 조리후 관능평가결과[Table 1] Sensory evaluation results after cooking
4Example
4
기호도all
Likelihood
기호도Exterior
Likelihood
4.7
- 유의성 있는 차이 없음P> 0.05 (t.P = 0.000)
-No significant differences
기호도Incense
Likelihood
4.8
4.9
- 유의성 있는 차이 없음P> 0.05 (t.P = 0.002)
-No significant differences
정도Organization
Degree
4.5
- 유의성 있는 차이 없음P> 0.05 (t.P = 0.000)
-No significant differences
기호도sweetness
Likelihood
4.6
4.2
- 유의성 있는 차이 없음P> 0.05 (t.P = 0.002)
-No significant differences
기호도cove
Likelihood
- 유의성 있는 차이 없음P <0.05 (t.P = 0.163)
-No significant differences
(상기 표 1에서의 점수는 50명의 점수의 평균을 구하여 소수점 둘째짜리 이하는 반올림한 값이다.)(The scores in Table 1 above are the rounded values, with the average of 50 scores rounded up to two decimal places.)
[표 2] 구입선호도 결과[Table 2] Purchase Preference Results
본 발명의 대두를 이용한 탕수육의 제조방법은 식물성 성분을 주재료로 하는 탕수육을 대량생산케 하여 육류를 선호하지 않는 소비자에게 단백질을 효율적으로 공급하는 기호식품으로서의 역할을 하여, 소비자의 요구를 만족시키며, 생산자의 이윤창출에도 기여하여, 궁극적으로는 국가의 식품산업발전에 이바지 할 것으로 기대된다.The manufacturing method of sweet and sour meat using soybean of the present invention serves as a favorite food for efficiently supplying protein to consumers who do not like meat by mass-producing sweet and sour meat mainly containing vegetable components, satisfying the needs of consumers. It is also expected to contribute to the profit creation of producers and ultimately contribute to the development of the national food industry.
도 1은 본 발명의 대두를 이용한 탕수육의 제조방법을 플로우 차트로 나타낸 것이다.1 is a flowchart illustrating a method of preparing sweet and sour pork using soybean of the present invention.
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| KR101506938B1 (en) * | 2014-11-10 | 2015-03-30 | 문석우 | Producing method of pork cultet type soybean processed foods using dried fruits |
| KR20190045572A (en) * | 2017-10-24 | 2019-05-03 | 한현수 | Manufacturing method of fried food |
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| KR970058593A (en) * | 1996-01-23 | 1997-08-12 | 오치남 | Sweet and Sour Meat Using Squid and Its Manufacturing Method |
| KR20020082376A (en) * | 2001-04-21 | 2002-10-31 | 이승섭 | Mulberry Leaves containing Composition for Artificial Meat from Soy |
| KR100878329B1 (en) | 2007-06-26 | 2009-01-14 | 전북대학교산학협력단 | Soy Sausage Using Texturized Soybean Protein and Method Thereof |
| KR100920313B1 (en) | 2009-06-30 | 2009-10-08 | 오용민 | Making method of sweet and sour pork used blackmouth angler |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101506938B1 (en) * | 2014-11-10 | 2015-03-30 | 문석우 | Producing method of pork cultet type soybean processed foods using dried fruits |
| KR20190045572A (en) * | 2017-10-24 | 2019-05-03 | 한현수 | Manufacturing method of fried food |
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