KR20120031380A

KR20120031380A - A method for manufaturing collagen bulgogi using pork skin

Info

Publication number: KR20120031380A
Application number: KR1020100092881A
Authority: KR
Inventors: 권근식
Original assignee: 권근식
Priority date: 2010-09-24
Filing date: 2010-09-24
Publication date: 2012-04-03

Abstract

PURPOSE: A producing method of collagen roast meat using pig skin is provided to add pig skin slices or pig skin powder to the roast meat as a collagen supply source. CONSTITUTION: A producing method of collagen roast meat using pig skin comprises the following steps: freezing pork for slicing; cutting the frozen pork into 1-10mm; cutting cabbages, spring onions, sesame leaves, garlic, mushrooms, and bean sprouts; layering 40-70wt% of cut vegetables on an iron pan; layering 20-40wt% of sliced pork on the vegetables; adding 5-15wt% of seasoning sauce to the pork; heating the seasoned pork; and adding 10-25wt% of sliced pork before heating a second time.

Description

A method for manufaturing collagen bulgogi using pork skin}

The present invention relates to a method for producing collagen bulgogi using pork skin, and more specifically, a) freezing to slice pork; b) cutting the frozen pork thinly to 1 to 10 mm; c) cabbage, Cutting the green onions, sesame leaves, garlic, mushrooms and bean sprouts to a certain size; d) placing the cut vegetables to a predetermined thickness on the bottom of the iron plate with 40 to 70% of the total 100 parts by weight of bulgogi; Placing the sliced pork belly on the vegetable in an amount of 20 to 40% by weight; f) placing the frozen sliced pork belly on top of the sliced pork or pork powder seasoning and 5 to 15% by weight of seasoning Step of adding: and g) relates to a method for producing collagen barbecue using pork skin comprising the step of heating the seasoned bulgogi in particular intake of collagen However, it has the effect of supplying simple and effective collagen to women who are reluctant to donpi.

Collagen is one of the proteins constituting the dermis, ligaments, tendons, bones, cartilage and the like, and is the main component of the extracellular matrix (extracellular matrix) of multicellular animals. Collagen is present everywhere in the skin, blood vessels, intestines and bone tissues, and accounts for about 30% of the proteins that make up the body. In the skin, 70% of the dermis is collagen, and the fascia surrounding individual muscles is also collagen.

The collagen protein has a spiral structure of three polypeptide chains (α chains) having a molecular weight of about 100,000 having a repeating structure of Gly-X-Y (where X and Y are amino acids other than Gly). Collagen protein has a collagen-specific amino acid such as hydroxyproline or hydroxylysine, but does not have tryptophan which is an essential amino acid, and thus has an amino acid score of zero and has not received historical attention as a nutrient.

Recently, however, numerous physiological and pharmacological actions of collagen have been discovered. Collagen, gelatin obtained by heat-denatured collagen, and collagen peptides, which are hydrolysates thereof, have been widely used as raw materials for cosmetics and foods or as biofunctional materials for pharmaceuticals. As a physiological action and pharmacological action of collagen, osteoblast proliferation promoting action and bone strengthening action which are linked to the prevention and improvement of osteoporosis (Japanese Patent Laid-Open No. 9-255588 and Japanese Patent Laid-Open No. 11-12192) (See Japanese Patent Application Laid-Open No. 7-278012 and Japanese Patent Application Laid-open No. Hei 9-67262). Skin metabolism promoting action, skin rejuvenation action (see Japanese Patent Application Laid-Open No. Hei 9-67262 and Japanese Patent Application Laid-Open No. 2000-201649) and the like have been found. However, the conventional collagen intake using a method such as collagenase treatment and / or gelatinization, such as pre-treatment and manipulation for the intake is cumbersome, and there was a problem such as high cost.

Donpi (also known as pork skin) is a food that has been enjoyed by the common people since ancient times, and has recently been introduced as the best diet food through the broadcasting media and has been spotlighted by the public. Pork skin is a high-protein food with 0% carbohydrate and can be used as diet food. Ingestion of pig blood reduces carbohydrate intake, allowing you to diet and benefit from high protein intake.

As a general method of edible pork skin as described above, pig hair (pork hair), subcutaneous connective tissue, fat, and flesh pieces are removed from the collected pig scaffold, and then the pork skin is washed in clean water, and then the pork skin is washed. It is grilled on a grilled meat plate or grill, or mixed with seasonings such as salt, sugar, sesame oil, soy sauce, red pepper paste, chemical seasoning, pepper, garlic, and onion, and used as a snack or snack.

However, such pork skin has a peculiar smell and the stiff and tough nature of pork skin, so when it is hot while cooking pork skin, it is less stiff and can be used for food, but the cooked pork skin opens after a certain time. When it cools, the fatty components of pork skin become tangled and dry and stiff and stiff, making it uncomfortable to eat as well as having a tasteful taste that is not widely used, especially in skin care and skin aging. Some, including women who were interested, had difficulty in eating because of the visual rejection of pork.

The present invention solves the above problems and the object of the present invention to provide a method that can supply collagen in a simple and highly preferred method.

In order to achieve the above object, the present invention comprises the steps of a) freezing the pork to slice cutting; b) cutting the frozen pork thinly 1 to 10 mm; c) cabbage, green onions, sesame leaves, garlic, Cutting the mushrooms and bean sprouts to a certain size; d) placing the cut vegetables at a thickness of 40 to 70% on the iron plate bottom with respect to 100 parts by weight of the entire bulgogi; e) the sliced pork belly 20 to 40 F) placing the frozen sliced pork belly on top of the vegetables in an amount of% by weight; and then adding 10-25 wt% sliced pork skin and 5-15 wt% sauce on it, and g) the seasoning It provides a method for producing collagen bulgogi using pork skin comprising the step of heating the bulgogi.

In one embodiment of the present invention, the sliced pork skin a) removing the subcutaneous connective tissue, fat, jerky and pig hair and non-edible portion during pork processing and washing the washed pork skin under running water; b) boiled pork skin washed in the washing step; c) cutting the boiled pork skin to a size of 1 ~ 10mm to facilitate edible; d) the cut pork skin 2-5% by weight of salt, 5-15% by weight of onions, 5-15% by weight of garlic, 5-15% by weight of ginger, 5-10% by weight of jujube, 1-5% by weight of licorice, 100% by weight of the remaining water and then heated Preparing a seasoning solution; e) injecting the donpi cut in the cutting step of pork into the prepared seasoning solution; And f) taking out the boiled pork skin including the seasoning solution and drying it, preferably but not limited thereto.

In another embodiment of the present invention, the seasoning sauce is added to 5 to 15% by weight based on 100 parts by weight of bulgogi. Ingredients of the sauce sauce is 30 to 40% by weight of red pepper powder, 12 to 16% by weight of pineapple, 12 to 16% by weight of soju, 6 to 7% by weight of syrup, 7 to 8% by weight of soy sauce, sugar 4 To 7% by weight, garlic 1 to 2% by weight, ginger 1 to 2% by weight, pepper is preferably prepared by mixing 1 to 2% by weight, but is not limited thereto.

In another aspect, the present invention comprises the steps of a) freezing the pork to slice; b) cutting the frozen pork thinly 1 to 5mm; c) onions, leeks, peppers, lettuce, sesame leaves, garlic, mushrooms and sprouts Cutting the cut vegetables to a predetermined size; d) placing the cut vegetables at a thickness of 40 to 70% on the bottom of the iron plate with respect to 100 parts by weight of the entire bulgogi; e) 20 to 40% by weight of the sliced pork belly F) placing the frozen sliced pork belly and then adding 10 to 30% by weight of pork skin seasoning and 5 to 10% by weight of seasoning sauce thereon: and g) adding the seasoned roasted meat It provides a method for producing collagen bulgogi using pork skin comprising the step of heating.

In one embodiment of the present invention, the donpi powder seasoning is a) removing the non-edible parts, such as subcutaneous connective tissue, fat, flesh and pork hair during pork processing and washing the washed pork skin in running water; b) boiling the pork skin washed in the washing step in water; c) lyophilizing the boiled pork skin; d) pulverizing the pork skin powder to 50-200 mesh using a grinder; and e) the grinding 20-50 parts by weight of dehydrated pork powder, 20-30 parts by weight of dextrin and maltodextrin mixed 1: 1, garlic powder 10-30 parts, onion powder 10-30 parts, pepper powder 5-25 A step of preparing a powdered seasoning powder by mixing a composite seasoning powder containing 5 to 25 parts by weight of seasoning material mixed with weight parts and egg white powder, bonito powder, beef powder, smoked beef powder 1: 1: 1: 1 It is preferable to include, but is not limited thereto.

In the case of the present invention, when consumers want a proper texture and want to supply collagen, the layered sliced pork is made of powdered pork in a layer having visual objection to the pig skin, such as women, to cater to the taste of the consumers. It can provide a method for producing collagen bulgogi using pork.

As can be seen through the present invention, the present invention provides a sliced pork skin when a proper texture is added by adding sliced pork or pork skin as a simple collagen source to bulgogi, which is used most as a food outing material, and in particular pork pork In case of using powder, it is necessary to supply collagen as a preventive measure for skin beauty or skin aging, but it is a simple supply method to supply collagen using pork skin powder of the present invention to women who had a refusal to ingest due to visual rejection or prejudice of pork skin. Can be achieved.

The present invention will now be described in more detail by way of non-limiting examples. However, the following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as limited by the following examples.

Manufacturing example One: Sliced Bloody Produce

First, to remove the non-edible parts such as subcutaneous connective tissue, fat, meat loaf and pig hair during pork processing, wash the washed pork skin in running water, and to improve the texture of chewing pork skin washed in the washing step. Cut to 10 mm.

5% by weight of whole pepper, 5% by weight of curry powder, 10% by weight of onion, 10% by weight of garlic, 10% by weight of ginger, and 60% by weight of water were mixed to prepare a seasoning solution heated for 5 hours.

After the seasoning solution was prepared as described above, the seasoning solution was put in a container, and the donpi cut in the pork cutting step was boiled for 100 to 1 hour.

After that, the boiled pork skin including the seasoning solution was taken out, placed on a drying stand, and dried at room temperature.

Manufacturing example 2: Donpi Preparation of Powdered Seasonings

First, remove non-edible parts such as subcutaneous connective tissue, fat, meat loaf and pig hair during pork processing, and wash the washed pork in running water, and sterilize the washed pork in 100 water for 3 hours. Freeze-dried powder after freezing and drying Got it.

Lyophilized pork skin powder was ground to 50-200 mesh using a grinder.

20-50 parts by weight of ground pork skin powder, 20-30 parts by weight of dextrin, maltodextrin mixed 1: 1, garlic powder 10-30 parts, onion powder 10-30 parts, pepper powder 5 ~ 25 parts by weight and egg white powder, bonito powder, beef powder, smoked beef powder were mixed with the seasoning powder containing 5 to 25 parts by weight of seasoning material, each mixed 1: 1: 1: 1 to prepare a skin powder seasoning.

Example One: Donpi Collagen Bulgogi Preparation with Slices

Referring to the method of producing a bulgogi using pork skin according to the present invention in detail, first was frozen in order to slice the pork.

The sufficiently frozen pork was cut to an appropriate thickness using a meat grinder to process into slices. At this time, it is preferable to use the pork thinly sliced to 1 to 10mm.

Next, cabbage, leeks, sesame leaves, garlic, mushrooms and bean sprouts were washed repeatedly with clean water several times and cut to a certain size.

The cut vegetables are placed on the iron plate to a certain thickness.

The vegetable was used 40 to 70% by weight based on 100 parts by weight of bulgogi.

When the vegetables are properly placed, the frozen sliced pork belly is placed on the vegetables in an amount of 20 to 40% by weight.

After placing the frozen sliced pork belly, 5 to 15% by weight of sauce was added. The ingredients of the sauce were 30 to 40% by weight of red pepper powder, 12 to 16% by weight of pineapple and 12 to 16% by weight of soju. %, Starch syrup 6-7 wt%, soy sauce 7-8 wt%, sugar 4-7 wt%, garlic 1-2 wt%, ginger 1-2 wt%, pepper 1-2 wt%.

In addition, the seasoning pineapple may be used to cut the raw pineapple to a certain size or can be used as pineapple juice, pineapple juice.

In addition, 1 to 2 parts by weight of the wheat cake or rice cake may be added to 100 parts by weight of the bulgogi as an auxiliary material.

The vegetable, sliced pork and seasoning sauce is heated from about 100 to about 6 minutes in a state of about 10 to 25% by weight of the sliced pork skin prepared in Preparation Example 1 and heated again for 3 minutes to complete the collagen vegetable grilled meat It was.

Example 2: Donpi Preparation of Collagen Bulgogi with Seasonings

When explaining the method for producing bulgogi using pork skin seasoning according to the present invention in detail, first, the pork was frozen to slice.

The sufficiently frozen pork was cut to an appropriate thickness using a meat grinder to process into slices. At this time, it is preferable to use the pork thinly sliced to 1 to 10 mm.

The cut vegetables are placed on the iron plate to a certain thickness.

The vegetables are used 40 to 70% by weight of 100 parts by weight of bulgogi.

When the vegetables were properly placed, the frozen sliced pork belly was placed on the vegetables in an amount of 20 to 40% by weight.

After placing the frozen sliced pork belly, 10-30% by weight of the donpi seasoning prepared in Preparation Example 2 was placed thereon.

If necessary, additional sauce can be added. In this case, seasoning sauce is added in 5 to 10% by weight based on 100 parts by weight of bulgogi. Ingredients of the sauce sauce is 30 to 40% by weight of red pepper powder, 12 to 16% by weight of pineapple, 12 to 16% by weight of soju, 6 to 7% by weight of syrup, 7 to 8% by weight of soy sauce, sugar 4 To 7% by weight, 1 to 2% by weight of garlic, 1 to 2% by weight of ginger, and 1 to 2% by weight of pepper.

Meanwhile, in another embodiment according to the present invention, meat, seafood (squid, fish, gourd, shellfish, etc.), processed meat (ham, sausage, etc.) or sundae, such as pork, chicken or beef, may be used instead of pork belly. Or add-on. This embodiment is used to replace or add to the pork belly which is the main material according to the present invention, the seasoning sauce used in this case may be appropriately added or subtracted according to the needs of those skilled in the art, according to the present invention Collagen bulgogi manufacturing method using other meat can also be easily carried out by those skilled in the art.

The following questionnaire was conducted using a panel composed of 10 males and 10 females (age is 20-30s and 10s of 40-50s) prepared in Example 2.

1. Did you know if the blood was taken from the manufactured bulgogi?

2. Would you like to eat bulgogi with pork skin again?

Survey number answer Yes no One 2 18 2 14 6

The panel responding 'Yes' to question 1 in the table above was one for males and females in their 30s and 30s, most of whom did not know whether or not pig blood was contained.

Among 14 people who answered "Yes" to whether they want to eat bulgogi containing pork back of 2, especially in the 4-50s, 100% of men and women said they would eat again, middle-aged people including women on skin aging and skin beauty. Showed a high preference.

Claims

a) freezing the pork to slice it;
b) cutting the frozen pork to a size of 1 to 10 mm;
c) cutting cabbage, leeks, sesame leaves, garlic, mushrooms and sprouts to a certain size;
d) placing the cut vegetables so as to have a predetermined thickness on the bottom of the iron plate at 40 to 70% with respect to 100 parts by weight of the bulgogi;
e) placing the sliced pork on vegetables in an amount of 20 to 40% by weight;
f) adding 5-15% by weight of sauce after placing the sliced frozen pork: and
g) a method for producing a collagen bulgogi having the step of heating the seasoned bulgogi and then heating again by adding 10-25% by weight of sliced pork skin.

The method of claim 1, wherein the sliced pork
a) removing the non-edible parts including subcutaneous connective tissue, fat, meat loaf and pig hair during pork processing and washing the washed pork skin with running water;
b) boiling the donpi washed in the washing step in water;
c) cutting the boiled pork skin to a size of 1 to 10 mm to facilitate edible food;
d) adjust the cut pork skin to 5% by weight of whole pepper, 5% by weight of curry powder, 10% by weight of onion, 10% by weight of garlic, 10% by weight of ginger, 60% by weight of water, and then heat the seasoning solution Manufacturing step;
e) heating the prepared donpi by cutting the donpi cut in the cut step; And
f) method for producing collagen bulgogi using pork skin, characterized in that it comprises the step of taking out the boiled pork skin including the seasoning solution and drying.

According to claim 1, The sauce is 30 to 40% by weight of red pepper powder, 12 to 16% by weight of pineapple, 12 to 16% by weight of soju, 6 to 7% by weight of syrup, 7 to 8% by weight of soy sauce %, 4 to 7% by weight of sugar, 1 to 2% by weight of garlic, 1 to 2% by weight of ginger, 1 to 2% by weight of pepper collagen barbecue manufacturing method using a pig skin characterized in that the mixture.

a) freezing the pork to slice it;
b) cutting the frozen pork to a size of 1 to 10 mm;
c) cutting cabbage, leeks, sesame leaves, garlic, mushrooms and sprouts to a certain size;
d) placing the cut vegetables so as to have a predetermined thickness on the bottom of the iron plate at 40 to 70% with respect to 100 parts by weight of the bulgogi;
e) placing the sliced pork belly on the vegetable in an amount of 20 to 40% by weight;
f) after placing the frozen sliced pork belly, adding 10 to 30% by weight of donpi powder seasoning and 5 to 10% by weight of seasoning sauce thereon; and
g) collagen barbecue manufacturing method using the donpi comprising the step of heating the seasoned bulgogi.

5. The method of claim 4, wherein the donpi powder seasoning
a) removing the non-edible parts including subcutaneous connective tissue, fat, meat loaf and pig hair during pork processing and washing the washed pork skin with running water;
b) boiling the donpi washed in the washing step in water;
c) lyophilizing the boiled pig skin;
d) grinding the donpi powder into 50-200 mesh using a grinder; and
e) 20 to 30 parts by weight of denatured starch mixed with dextrin and maltodextrin 1: 1 to 20 to 50 parts by weight of the pulverized pork skin powder, garlic powder 10 to 30 parts by weight, onion powder 10 to 30 parts by weight, pepper 5 to 25 parts by weight of powder and egg white powder, bonito powder, beef powder, smoked beef powder are mixed 1: 1 seasoning powder mixed seasoning powder containing 5 to 25 parts by weight of seasoned pork powder seasoning Collagen bulgogi manufacturing method using a pig skin comprising the step of producing.