KR20130084344A - Functional bulgogi comprising the extract of gang-hwa mugwort and manufacturing method thereof - Google Patents
Functional bulgogi comprising the extract of gang-hwa mugwort and manufacturing method thereof Download PDFInfo
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- KR20130084344A KR20130084344A KR1020120005037A KR20120005037A KR20130084344A KR 20130084344 A KR20130084344 A KR 20130084344A KR 1020120005037 A KR1020120005037 A KR 1020120005037A KR 20120005037 A KR20120005037 A KR 20120005037A KR 20130084344 A KR20130084344 A KR 20130084344A
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- parts
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- pork
- wormwood extract
- extract
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Classifications
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 강화약쑥 추출물을 포함하는 기능성 돈육 불고기 및 이의 제조방법에 관한 것으로서, 더욱 상세하게는 우수한 항산화 및 항균효과가 있을 뿐만 아니라 영양학적 면에서 우수한 강화약쑥 추출물을 활용하여 기능성 및 저장성을 증진시키고, 이화학적 및 관능적 특성이 향상된 강화약쑥 추출물을 포함하는 기능성 돈육 불고기 및 이의 제조방법에 관한 것이다.The present invention relates to a functional pork bulgogi including a strengthened wormwood extract and a method for preparing the same, more specifically, having an excellent antioxidant and antimicrobial effect as well as enhancing the functionality and shelf life by utilizing the enhanced enhanced wormwood extract in terms of nutrition. The present invention relates to a functional pork bulgogi comprising a fortified wormwood extract with improved physicochemical and organoleptic properties and a method of preparing the same.
돼지고기는 쇠고기에 비해 가격이 저렴하고 조직이 부드러우며 필수아미노산 등이 풍부하여 대중들로부터 다양하게 소비되고 있다. 우리나라 국민들이 선호하는 돈육은 지방함량이 높은 삼겹살, 목살, 갈비 등이 주로 소비되지만, 지방함량이 낮은 등심, 앞다리, 뒷다리 등의 비선호 부위는 햄, 소시지, 패티, 육포, 돈가스 등의 다양한 육가공품으로 활용되고 있다. 그러나 부가가치를 높인 가공품으로 적용되는 것은 일부이고, 대부분이 동결 저장하였다가 분쇄하여 만두, 빈대떡, 탕수육 등의 조리 원료의 일부로 사용된다. 비선호 부위 소비촉진 방안으로 제시된 것은 우리나라 전통양념을 이용한 다양한 양념육의 개발이 있다. 한국의 대표적 양념육인 불고기는 외국인들이 가장 선호하는 음식 중 하나로 우리나라에서 뿐만 아니라 해외에서도 전문점이 늘어나고 있으며, 한식세계화와 함께 세계적인 음식으로 자리 잡고 있다. 국내 관련법규에 의하면 양념육은 식육에 식염, 조미료, 향신료 등으로 양념하고 냉장 또는 냉동한 것으로 육 함량 60% 이상의 것을 말한다. 이때 사용 되어지는 양념류는 고기의 이취 제거 및 연육작용으로 소화 흡수를 돕고, 풍미 향상 등 다양한 역할을 하고 있다.Pork is cheaper than beef, has a soft tissue, and is rich in essential amino acids. Pork meats preferred by Korean people are mainly pork belly, neck meat, and ribs with high fat content, but non-preferred parts such as sirloin, front leg, and hind leg with low fat content are various meat products such as ham, sausage, patty, beef jerky, and pork cutlet. It is used as. However, some of them are applied as processed products with high added value, and most of them are frozen and then crushed to be used as part of cooking raw materials such as dumplings, mung bean cake, sweet and sour pork. What is suggested as a non-preferred consumption promotion plan is the development of various seasoned meats using traditional Korean seasonings. Bulgogi, Korea's representative seasoned meat, is one of the most preferred foods for foreigners, and the number of specialty shops is increasing not only in Korea, but also overseas. According to related laws in Korea, seasoned meat is seasoned with salt, seasonings, spices, etc., and refrigerated or frozen. The seasonings used at this time play a variety of roles such as eliminating meat odor and helping the digestion and absorption through the meat action.
현재 시판중인 양념육 제품은 저장기간에 따라 변질되거나 미생물 발육을 억제하기 위하여 합성보존제가 이용되고 있으며, 인체에 무해하면서 저장성을 향상시킬 수 있는 천연보존제의 개발이 필요한 실정이다. 특히, 돼지고기의 경우 쇠고기나 양고기보다 비교적 높은 불포화지방산 함량으로 인해 산화가 더 빨리 진행될 수 있다. 지질산화물 형성을 억제하기 위해 인공항산화제가 사용되고 있으며, 식품에 적용되고 있는 항산화제로 BHA(butyl hydroxy anisole)나 BHT(butyl hydroxy toluene) 등이 이용되어지고 있으나, 이들 화합물은 생체 내에서 각종 호흡 효소를 저해하는 작용을 하고, 발암 물질로의 전환 효과 등의 부작용이 보고되고 있다. 이처럼 지방 산화에 의한 품질열화나 독성의 발생을 방지하기 위해 인체에 해가 없는 새로운 천연항산화제의 개발 및 이를 이용한 제품 개발이 필요하다.Currently, seasoned meat products are commercially available in order to prevent deterioration or growth of microorganisms depending on the storage period, and it is necessary to develop natural preservatives that can improve the shelf life while harmless to the human body. In particular, pork can be oxidized faster due to the relatively higher content of unsaturated fatty acids than beef or lamb. Phosphorus oxidizers are used to inhibit the formation of lipid oxides. BHA (butyl hydroxy anisole) and BHT (butyl hydroxy toluene) are used as antioxidants in foods, but these compounds use various respiratory enzymes in vivo. Side effects such as the effect of inhibiting the conversion to carcinogens have been reported. In order to prevent quality deterioration or toxicity caused by fat oxidation, it is necessary to develop new natural antioxidants and products using them.
강화약쑥(Artemisia princeps Pamp)은 우리나라에 자생하고 있는 국화과 다년생 식물이며, 예로부터 중요한 약용식물로 널리 사용되어 왔다. 특히, 만성위장병, 천식, 구충 및 악취 제거에 효과가 있다고 알려져 왔다. 특히, 강화도에서만 자생하는 강화사자발쑥은 잎이 넓고 짙은 녹색이며, 키는 70cm 내외로 곧게 자라고, 잎은 사자발모양으로 갈라져 마디마디 착생하며 뒷면에 흰털이 밀생하고 특유의 향을 가지고 있다. 강화약쑥의 독특한 향과 맛은 여러 형태의 식품으로 이용되어 왔으며, 최근 들어 강화약쑥의 고유한 생리활성을 이용하여 식품에 응용하고자하는 연구가 활발히 진행되어 왔다. Artemisia princeps Pamp is a perennial plant native to Korea and has been widely used as an important medicinal plant since ancient times. In particular, it has been known to be effective in the removal of chronic gastrointestinal diseases, asthma, hookworm and odor. In particular, ganghwasa wormwood, which grows only in Ganghwa, has broad leaves and dark green, grows up to about 70cm tall, leaves grow like lion feet, and grow into nodes, with dense white hairs on the back and a characteristic scent. The unique aroma and taste of fortified mugwort have been used in various forms of food, and recently, researches for applying it to food using the inherent physiological activity of fortified mugwort have been actively conducted.
최근 강화약쑥을 이용한 연구로 용매추출물에 대한 항산화효과를 검증하여 일정 분획에서 시판중인 인공항산화제 보다 우수한 결과를 얻었고(홍정희, 전정란, 이주현, 이인선. 2007. 약강화약쑥(Artemisia princepes Pamp)의 항산화작용. 한국식품영양과학회지, 36(6), 657-662), 강화약쑥을 한우에 급여하였을 때 콜레스테롤 함량이 낮고, 불포화지방산 함량이 높은 우육을 생산 할 수 있다고 보고하였다(김병기, 정찬진. 2009. 강화약쑥사료 급여가 비육한우의 육질에 미치는 영향. 한국축산식품학회지, 27(2), 244-249). 강화약쑥에 대한 생리활성물질로서 보통 많이 검출되는 것은 cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, Pinene. linallol, ansinthin 등이 있으며(이성동, 박홍현, 김동원, 방병호. 강화약쑥의 생리활성 물질과 이용. 2000. 한국식품영양학회지, 13(5), 490-505), 황색포도상구균과 같은 식중독균에서 우수한 항균효과를 입증하였다(조화영, 윤성용, 박정진, 윤경원, 박종문. 2006. Artemisia princepes var. orientalis 수용성 추출물의 항균효과. 한국생물공학학회지, 21(2), 129-132). Recently, studies using fortified wormwood confirmed the antioxidant effect on solvent extracts and obtained better results than commercial phosphorus oxidants in certain fractions (Hong Jung-hee, Jeon Jeong-ran, Lee Ju-hyun, Lee In-sun. 2007. Antioxidant of Artemisia princepes Pamp) Korean Journal of Food and Nutrition Science, 36 (6), 657-662), It has been reported that beef meat with low cholesterol and high unsaturated fatty acid content can be produced by feeding Korean wormwood to Hanwoo (Kim Byung-ki, Chung Chan-jin. 2009). Effects of Fortified Mugwort Feed on Meat Quality of Fertilized Cows, Korean Society for Food Science of Animal Resources, 27 (2), 244-249). Commonly detected bioactive substances against fortified wormwood are cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, Pinene. linallol, ansinthin, etc. (Lee Sung-dong, Park Hong-hyun, Kim Dong-won, Bang Byung-ho. Bioavailability and use of fortified wormwood. 2000. Journal of the Korean Society of Food Science and Nutrition, 13 (5), 490-505), excellent antibacterial to food poisoning bacteria such as Staphylococcus aureus. The effectiveness was demonstrated (Hwa-Young Cho, Sung-Yong Yoon, Jung-Jin Park, Kyung-Won Yoon, Jong-Moon Park. 2006. Antibacterial effect of Artemisia princepes var. Orientalis water soluble extract. Journal of Biotechnology and Bioengineering, 21 (2), 129-132).
한편, 종래 양념돈육과 관련된 선행기술을 살펴보면, 한국특허출원 제 10-2010-0004468호(소리쟁이 추출물을 포함하는 양념돈육)는 우수한 항산화능을 가지면서 저장성 및 품질특성을 향상시키는 소리쟁이 추출물을 포함하는 양념돈육을 제공하고, 한국등록특허 제10-0378782호(양념육 제품의 제조방법)는 생육에 양념을 첨가하여 혼합한 다음, 진공포장하고, 고압처리하는 공정을 포함하는 양념육 제품의 제조방법 및 전기 방법으로 제조된 양념육 제품에 관한 것이다. 또한, 소멸된 한국등록특허 제10-0406653호(돈육 가공 식품)는 본 발명은 돈육 가공 식품 및 그 제조방법에 관한 것으로서, 돈피와 돈육을 이용하여 영양이 풍부하고 맛이 좋은 가공식품의 제조에 관한 것이고, 한국특허출원 제10-2000-0061042호(신규한 돈육의 마리네이딩 방법)는 돈육의 마리네이딩(marinading) 방법 및 그 돈육에 관한 것으로 돈육을 유기산 처리하거나 김치발효 시 김치와 함께 발효시켜 마리네이딩하는 방법에 의해 얻어진 맛이 우수하고 안전성이 높은 돈육에 관한 것이다. 돈육제품 중 천연소재를 적용한 양념돈육의 저장성향상에 관한 연구는 많이 이루어지지 않았으며 주로 맛과 제조방법에 관련된 것이 많다. On the other hand, looking at the prior art related to the seasoned pork, Korean Patent Application No. 10-2010-0004468 (seasoned pork meat containing the extract of Pungja) has an excellent antioxidant ability while improving the storage properties and quality characteristics Providing seasoning pork comprising, Korean Patent No. 10-0378782 (Method of manufacturing seasoning meat products) is a method of manufacturing seasoning meat products comprising the step of adding seasoning to the growth, mixing, vacuum packaging, high pressure treatment And seasoned meat products produced by the electric method. In addition, the expired Korean Patent No. 10-0406653 (pork processed food) The present invention relates to a pork processed food and its manufacturing method, the production of nutritious and delicious processed food using pork skin and pork. Korean Patent Application No. 10-2000-0061042 (new marinading method of pork) relates to a marinading method of pork and its pork, which is fermented together with kimchi during organic acid treatment or kimchi fermentation. The present invention relates to a pork having excellent taste and high safety obtained by the marinading method. The study on the storage properties of seasoned pork with natural ingredients among pork products has not been done much, and it is mainly related to taste and manufacturing method.
본 발명의 목적은, 상기 종래기술의 문제점을 해결하기 위한 것으로서 우수한 항산화 및 항균효과가 있고, 영양학적 면에서 우수한 강화약쑥 추출물을 활용하여 기능성 및 저장성을 증진시킬 뿐만 아니라 최종 제품의 이화학적 및 관능적 특성이 향상된 강화약쑥 추출물을 포함하는 기능성 돈육 불고기를 제공하는데 있다.An object of the present invention is to solve the problems of the prior art, has excellent antioxidant and antimicrobial effects, and enhances the functionality and shelf life by utilizing the enhanced wormwood extract in terms of nutrition, as well as the physicochemical and organoleptic properties of the final product It is to provide a functional pork bulgogi containing enhanced wormwood extract with improved properties.
또한, 본 발명의 다른 목적은 강화약쑥 추출물이 포함되어 기능성 및 저장성이 향상될 뿐만 아니라 최종 제품의 이화학적 및 관능적 특성이 향상된 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법을 제공하는데 있다.In addition, another object of the present invention is to provide a method for producing a functional pork bulgogi containing a strengthened wormwood extract containing enhanced wormwood extract as well as improved functionality and storage properties as well as improved physicochemical and sensory properties of the final product.
상기 목적을 달성하기 위하여, 본 발명은 돈육 등심 100중량부에 대하여, 냉수 3 내지 5중량부, 간장 5 내지 7중량부, 설탕 1.5 내지 3.5중량부, 파 1 내지 3중량부, 마늘 1 내지 3중량부, 양파즙 11 내지 13중량부, 후추 0.04 내지 0.06중량부, 참기름 0.4 내지 0.6중량부, 물엿 1.6 내지 1.8중량부, 다시다 0.1 내지 0.3중량부, 참깨 0.2 내지 0.4중량부, 강화약쑥 추출물 0.04 내지 0.06중량부로 구성되는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기를 제공한다.In order to achieve the above object, the present invention with respect to 100 parts by weight of pork fillet,
상기 돈육 등심 100중량부에 대하여, 비타민 C(vitamin C) 0.04 내지 0.05중량부를 포함하는 것을 특징으로 한다. With respect to 100 parts by weight of the pork fillet, vitamin C (vitamin C) is characterized in that it comprises 0.04 to 0.05 parts by weight.
상기 강화약쑥 추출물은 50% 에탄올을 용매로 하여 추출한 후 감압농축한 추출물인 것을 특징으로 한다.
The fortified wormwood extract is characterized in that the extract is concentrated under reduced pressure after extraction with 50% ethanol as a solvent.
또한, 본 발명은 (1) 돈육 등심부위를 0.3 내지 0.5㎜ 두께로 슬라이스 절단하는 단계;와 (2) 상기 (1)단계에 의해 절단된 돈육 등심에 양념으로서 냉수, 간장, 설탕, 파, 마늘, 양파즙, 후추, 참기름, 물엿, 다시다, 참깨 및 강화약쑥 추출물을 첨가하고 혼합하는 단계;와 (3) 상기 (2)단계에 의해 돈육 등심에 양념이 혼합된 것을 텀블링(tumbling)하는 단계;와 (4) 상기 (3)단계에 의한 텀블링(tumbling) 공정을 거친 후 가열하는 단계; 및 (5) 상기 (4)단계에 의해 가열된 것을 냉각시키고 포장하는 단계;를 포함하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법을 제공한다. In addition, the present invention comprises the steps of (1) slicing the pork sirloin portion to a thickness of 0.3 to 0.5mm; and (2) cold water, soy sauce, sugar, green onion, garlic as seasoning in the pork sirloin cut by the step (1) Adding, and mixing onion juice, pepper, sesame oil, starch syrup, sesame seeds and fortified wormwood extract; and (3) tumbling a mixture of seasoning with pork fillet by step (2); And (4) heating after the tumbling process according to step (3); And (5) provides a method of producing a functional pork bulgogi comprising a fortified wormwood extract comprising the step of: cooling and packaging the heated by the step (4).
상기 (2)단계에서 돈육 등심 100중량부에 대하여, 냉수 3 내지 5중량부, 간장 5 내지 7중량부, 설탕 1.5 내지 3.5중량부, 파 1 내지 3중량부, 마늘 1 내지 3중량부, 양파즙 11 내지 13중량부, 후추 0.04 내지 0.06중량부, 참기름 0.4 내지 0.6중량부, 물엿 1.6 내지 1.8중량부, 다시다 0.1 내지 0.3중량부, 참깨 0.2 내지 0.4중량부, 강화약쑥 추출물 0.04 내지 0.06중량부로 혼합되는 것을 특징으로 한다.With respect to 100 parts by weight of pork fillet in the step (2), 3 to 5 parts by weight of cold water, 5 to 7 parts by weight of soy sauce, 1.5 to 3.5 parts by weight of sugar, 1 to 3 parts by weight of green onion, 1 to 3 parts by weight of garlic, onion Juice 11 to 13 parts by weight, pepper 0.04 to 0.06 parts by weight, sesame oil 0.4 to 0.6 parts by weight, starch syrup 1.6 to 1.8 parts by weight, again 0.1 to 0.3 parts by weight, sesame seeds 0.2 to 0.4 parts, fortified wormwood extract 0.04 to 0.06 parts by weight It is characterized by being mixed.
상기 (2)에서 첨가되는 강화약쑥 추출물은 50% 에탄올을 용매로 하여 추출한 후 감압농축한 추출물인 것을 특징으로 한다.Fortified wormwood extract added in (2) is characterized in that the extract is concentrated under reduced pressure after extraction with 50% ethanol as a solvent.
상기 (2)단계에서 양념으로서 비타민 C(vitaminc)를 첨가하는 것을 특징으로 한다. 한편, 상기 비타민 C(vitamin C)는 돈육 등심 100중량부에 대하여, 0.04 내지 0.05중량부로 첨가될 수 있다.In step (2) it is characterized in that the addition of vitamin C (vitaminc) as a seasoning. The vitamin C may be added in an amount of 0.04 to 0.05 parts by weight based on 100 parts by weight of pork fillet.
상기 (3)단계에서 3 내지 5℃의 온도범위에서 20 내지 40분간 텀블링(tumbling) 하는 것을 특징으로 한다.It characterized in that the tumbling (tumbling) for 20 to 40 minutes in the temperature range of 3 to 5 ℃ in step (3).
상기 (4)단계에서 160 내지 180℃의 온도범위에서 5 내지 7분간 가열하는 것을 특징으로 한다.In step (4) it is characterized in that for 5 to 7 minutes to heat in the temperature range of 160 to 180 ℃.
상기와 같은 본 발명에 따르면, 강화약쑥 추출물을 포함하는 기능성 돈육 불고기 및 이의 제조방법을 제공함으로서, 강화약쑥 추출물을 기능성 소재로 사용하여 유지의 산화속도를 늦추어 저장성을 높일 뿐만 아니라, 불쾌한 풍미와 가수분해에 의한 중합체형성 등 이화학적인 변화를 막아주어 우수한 품질을 유지할 수 있는 효과가 있다.According to the present invention as described above, by providing a functional pork bulgogi and a method of manufacturing the same comprising a strengthened wormwood extract, as a functional material to reduce the oxidation rate of fats and oils, as well as to increase shelf life, unpleasant flavor and water It prevents physicochemical changes such as polymer formation by decomposition and has an effect of maintaining excellent quality.
또한, 강화약쑥을 기능성 소재로 활용하여 부가가치를 높일 수 있고, 돈육의 비선호 부위에 대한 수요를 증가시킬 수 있는 효과가 있다.In addition, by using the strengthening wormwood as a functional material can increase the added value, there is an effect that can increase the demand for the non-preferred portion of pork.
도 1 은 본 발명의 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조 공정도.
도 2 는 본 발명의 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 저장기간에 따른 pH 변화를 나타낸 그래프.
도 3 은 본 발명의 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 저장기간에 따른 산패도 변화를 나타낸 그래프.
도 4 는 본 발명의 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 저장기간에 따른 일반세균수 변화를 나타낸 그래프.
도 5 는 본 발명의 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 저장기간에 따른 유산균 수 변화를 나타낸 그래프.1 is a manufacturing process of the functional pork bulgogi containing a strengthened wormwood extract of the present invention.
Figure 2 is a graph showing the pH change according to the storage period of the functional pork bulgogi containing a strengthened wormwood extract of the present invention.
Figure 3 is a graph showing the change in rancidity depending on the storage period of the functional pork bulgogi containing a strengthened wormwood extract of the present invention.
Figure 4 is a graph showing the change in the number of general bacteria according to the storage period of the functional pork bulgogi containing fortified wormwood extract of the present invention.
Figure 5 is a graph showing the change in the number of lactic acid bacteria according to the storage period of the functional pork bulgogi containing fortified wormwood extract of the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 강화약쑥 강화약쑥 추출물을 포함하는 기능성 돈육 불고기에 관한 것으로서, 돈육 등심 100중량부에 대하여, 냉수 3 내지 5중량부, 간장 5 내지 7중량부, 설탕 1.5 내지 3.5중량부, 파 1 내지 3중량부, 마늘 1 내지 3중량부, 양파즙 11 내지 13중량부, 후추 0.04 내지 0.06중량부, 참기름 0.4 내지 0.6중량부, 물엿 1.6 내지 1.8중량부, 다시다 0.1 내지 0.3중량부, 참깨 0.2 내지 0.4중량부, 강화약쑥 추출물 0.04 내지 0.06중량부로 구성되는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기를 제공한다.The present invention relates to a functional pork bulgogi containing a strengthened wormwood strengthened wormwood extract, with respect to 100 parts by weight of pork loin, 3 to 5 parts by weight of cold water, 5 to 7 parts by weight of soy sauce, 1.5 to 3.5 parts by weight of sugar, par 1 to 3 parts by weight, garlic 1 to 3 parts by weight, onion juice 11 to 13 parts by weight, pepper 0.04 to 0.06 parts by weight, sesame oil 0.4 to 0.6 parts by weight, starch syrup 1.6 to 1.8 parts by weight, again 0.1 to 0.3 parts by weight, sesame seeds 0.2 to 0.4 parts by weight, fortified wormwood extract provides a functional pork bulgogi comprising a strengthened wormwood extract consisting of 0.04 to 0.06 parts by weight.
상기 돈육 등심 100중량부에 대하여, 비타민 C(vitamin C) 0.04 내지 0.05중량부를 더 포함할 수 있다.With respect to 100 parts by weight of the pork fillet, vitamin C (vitamin C) may further comprise 0.04 to 0.05 parts by weight.
다만, 상기 강화약쑥 추출물을 포함하는 기능성 돈육 불고기는 돈육 등심 100중량부에 대하여, 냉수 4중량부, 간장 6중량부, 설탕 2.5중량부, 파 2중량부, 마늘 2중량부, 양파즙 12중량부, 후추 0.05중량부, 참기름 0.5중량부, 물엿 1.7중량부, 다시다 0.2중량부, 참깨 0.3중량부, 강화약쑥 추출물 0.05중량부 및 비타민 C(vitamin C) 0.05중량부로 구성되는 것이 바람직하다. 또한, 상기 강화약쑥 추출물은 50% 에탄올을 용매로 하여 추출한 후 감압농축한 추출물을 사용하는 것이 바람직하고, 강화약쑥 추출물 제조시 강화약쑥의 잎 부분만을 사용하는 것이 더욱 바람직하다.
However, functional pork bulgogi containing the fortified wormwood extract is based on 100 parts by weight of pork fillet, cold water 4 parts by weight,
또한, 본 발명은 돈육 등심부위를 0.3 내지 0.5㎜ 두께로 슬라이스 절단하는 단계;와 절단된 돈육 등심에 양념으로서 냉수, 간장, 설탕, 파, 마늘, 양파즙, 후추, 참기름, 물엿, 다시다, 참깨 및 강화약쑥 추출물을 첨가하고 혼합하는 단계;와 돈육 등심에 양념이 혼합된 것을 텀블링(tumbling)하는 단계;와 텀블링(tumbling) 공정을 거친 후 가열하는 단계; 및 가열된 것을 냉각시키고 포장하는 단계;를 포함하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법을 제공한다.In addition, the present invention is a step of slicing the pork fillet portion to a thickness of 0.3 to 0.5mm; and cold water, soy sauce, sugar, green onions, garlic, onion juice, pepper, sesame oil, starch syrup, sesame seeds as seasoning in the cut pork fillet And adding and mixing the fortified wormwood extract; and tumbling a mixture of seasonings with the pork fillet; and heating the tumbling process after the tumbling process. It provides a method of producing a functional pork bulgogi comprising a strengthened wormwood extract comprising; and cooling and packaging the heated.
상기 강화약쑥을 포함하는 기능성 돈육불고기는 돈육 등심 100중량부에 대하여, 냉수 3 내지 5중량부, 간장 5 내지 7중량부, 설탕 1.5 내지 3.5중량부, 파 1 내지 3중량부, 마늘 1 내지 3중량부, 양파즙 11 내지 13중량부, 후추 0.04 내지 0.06중량부, 참기름 0.4 내지 0.6중량부, 물엿 1.6 내지 1.8중량부, 다시다 0.1 내지 0.3중량부, 참깨 0.2 내지 0.4중량부, 강화약쑥 추출물 0.04 내지 0.06중량부로 구성될 수 있고, 비타민 C(vitaminc)가 더 첨가될 수 있으며 상기 비타민 C(vitamin C)는 돈육 등심 100중량부에 대하여, 0.04 내지 0.05중량부로 첨가되는 것이 바람직하다. 다만, 돈육 등심 100중량부에 대하여, 냉수 4중량부, 간장 6중량부, 설탕 2.5중량부, 파 2중량부, 마늘 2중량부, 양파즙 12중량부, 후추 0.05중량부, 참기름 0.5중량부, 물엿 1.7중량부, 다시다 0.2중량부, 참깨 0.3중량부, 강화약쑥 추출물 0.05중량부 및 비타민 C(vitamin C) 0.05중량부로 구성되는 것이 바람직하다. 한편, 상기 강화약쑥 추출물은 50% 에탄올을 용매로 하여 추출한 후 감압농축한 추출물을 사용하는 것이 바람직하고, 강화약쑥 추출물 제조시 강화약쑥의 잎 부분만을 사용하는 것이 더욱 바람직하다. Functional pork bulgogi containing the strengthened wormwood is
상기 텀블링(tumbling)은 3 내지 5℃의 온도범위에서 20 내지 40분간 할 수 있다. 다만, 4℃에서 30분간 텀블링(tumbling)하는 것이 바람직하다.The tumbling may be performed for 20 to 40 minutes in the temperature range of 3 to 5 ℃. However, it is preferable to tumbling at 4 ° C. for 30 minutes.
상기 가열처리는 160 내지 180℃의 온도범위에서 5 내지 7분간 할 수 있다. 다만, 170℃에서 6분간 가열처리하는 것이 바람직하다.
The heat treatment may be performed for 5 to 7 minutes at a temperature range of 160 to 180 ℃. However, it is preferable to heat-process at 170 degreeC for 6 minutes.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.
실시예 1. 강화약쑥을 포함하는 기능성 돈육 불고기의 제조Example 1 Preparation of Functional Pork Bulgogi Containing Fortified Mugwort
강화약쑥 50% 에탄올 추출물을 포함하는 돈육불고기의 제조공정은 도 1.에 나타낸 바와 같다. Preparation process of pork bulgogi containing enhanced wormwood 50% ethanol extract is as shown in Figure 1.
돈육은 0.4mm로 슬라이스 된 등심부위를 이용하였으며, 본 실험에 사용된 돈육 불고기의 배합비는 하기 표 1.에 나타내었다. 0.4mm로 슬라이스 된 돈 등심에 강화약쑥 추출물을 각각 무첨가, 0.05%, 0.05% + Vitamin C를 첨가한 양념을 혼합하여 4℃에서 30분간 텀블링을 실시하였다. 즉, 대조구는 강화약쑥 50%추출물을 첨가하지 않았고 처리구는 강화약쑥 추출물을 각각 0.05%와 0,05%+Vitamin C를 양념에 첨가하여 양념 돈육을 제조하였으며, 포장방법을 함기포장, 진공포장으로 구분하여 4℃에서 냉장 보관하였다. Pork was used for the sirloin sliced to 0.4mm, the mixing ratio of the pork bulgogi used in this experiment is shown in Table 1. 0.4mm sliced pork fillet was added to the powdered wormwood extract, respectively, 0.05% and 0.05% + vitamin C was added to mix the seasoning for 30 minutes at 4 ℃. In other words, the control group did not add 50% extract of fortified mugwort and the treated group was prepared with seasoned pork by adding 0.05% and 0,05% + Vitamin C to the seasoning, respectively. Separately stored at 4 ℃ refrigerated.
한편, 상기 강화약쑥 추출물은 건조 된 강화약쑥 잎만 채취하여 분쇄한 후 분쇄된 잎 30g에 50% 에탄올 600㎖를 첨가하여 후 하루 동안 상온에서 추출한 후 감압농축한 추출물을 사용하였다.On the other hand, the fortified wormwood extract was pulverized by extracting only dried wormwood leaves after pulverized leaves 30g was added to 600ml of 50% ethanol and then extracted at room temperature for one day and then concentrated under reduced pressure.
[표 1][Table 1]
실험예 1. 저장기간에 따른 pH 변화 측정Experimental Example 1. Measurement of pH change according to storage period
상기 실시예 1.에 의해 제조된 강화약쑥을 포함하는 돈육 불고기 시료 5 g취하여 증류수 20mL을 혼합하고 Ultra Turrax(Janken and Kunkel, Model No. T25, Germany)를 사용하여 8,000rpm에서 1분간 균질한 후 유리전극 pH meter(Mettler toledo 340, Switzerland)를 사용하여 측정하였다.Take 5 g of pork bulgogi sample containing fortified wormwood prepared in Example 1.
그 결과 도 2.에 나타난 바와 같이, pH는 대조구보다 강화약쑥 50% 에탄올 추출물이 0.05% 첨가된 처리구가 다소 높은 값을 나타냈다. 이것은 강화약쑥 50% 에탄올 추출물이 원료육보다 높은 pH 값을 가지기 때문에 영향을 주었을 것이라 사료되어지며, 포장방법에 따라 pH 값의 차이는 없게 나타났다.
As a result, as shown in Figure 2, pH showed a slightly higher value of the treatment group added 0.05% ethanol extract of reinforced Mugwort than control. This may be influenced by 50% ethanol extract of Fortified Mugwort because it has higher pH value than raw meat. There was no difference in pH value according to the packing method.
실험예Experimental Example 2. 저장기간에 따른 색도 변화 측정 2. Measurement of chromaticity change according to storage period
상기 실시예 1.에 의해 제조된 강화약쑥을 포함하는 돈육 불고기 시료의 표면을 색차계(Chroma meter, CR 210, Minolta, Japan)를 사용하여 명도(lightness)를 나타내는 L*-값, 적색도(redness)를 나타내는 a*-값과 황색도(yellowness)를 나타내는 b*-값을 측정하였다. 이 때의 표준색은 L*-값이 96.53, a*-값이 -0.21, b*-값이 +2.36인 calibration plate를 사용하였다.
L * -value indicating the lightness (redness) using the colorimeter (Chroma meter, CR 210, Minolta, Japan) on the surface of the pork bulgogi sample containing the strengthened wormwood prepared in Example 1. The a * -value representing redness and the b * -value representing yellowness were measured. The standard color at this time was a calibration plate with L * - value of 96.53, a * - value of -0.21 and b * - value of 2.33.
[표 2][Table 2]
그 결과 상기 표 2.에 나타낸 바와 같이, 저장일수가 증가함에 따라 명도(L*)와 적색도(a*) 값은 감소하였고 황색도(b*) 값은 증가하였다. 강화약쑥 50% 에탄올 추출물만 첨가된 처리구는 대조구와 강화약쑥 50% 에탄올 추출물 0.05% + Vitamin C 0.05%가 함께 첨가된 처리구보다 낮은 명도(L*)와 적색도(a*) 값을 나타냈는데, 그 이유는 강화약쑥 50% 에탄올 추출물이 돈육 불고기의 Color에 영향을 미쳐 명도(L*)와 적색도는(a*) 감소하였으며 황색도(b*)는 증가한 것으로 판단되어진다. 또한 포장방법에 따른 Color의 차이는 없었다.
As a result, as shown in Table 2, the brightness (L * ) and redness (a * ) values decreased and yellowness (b * ) values increased as the storage days increased. The treatment group added only 50% ethanol extract of fortified wormwood showed lower brightness (L * ) and redness (a * ) values than the control and the treatment group added with 0.05% ethanol extract 0.05% + Vitamin C 0.05%. The reason is that 50% ethanol extract of Ganghwa wormwood affected the color of pork bulgogi, resulting in the decrease of lightness (L * ) and redness (a * ), and yellowness (b * ). In addition, there was no difference in color according to the packing method.
실험예 3. 저장기간에 따른 지질 산패도(TBA value) 변화 측정Experimental Example 3 Measurement of Changes in Lipid TBA Value with Storage Period
Thiobarbituric acid(TBA)의 측정은 Tarladgis 등(1960)의 방법을 이용하였다. 상기 실시예 1.에 의해 제조된 강화약쑥을 포함하는 돈육 불고기 시료 10g, 증류수 50mL과 BHT 0.2mL를 첨가하여 균질화한 후 TBA수기에 47.5mL 증류수와 4N HCl 2.5mL를 함께 넣은 후 증류기를 이용하여 증류액을 50mL를 포집하였다. 포집된 증류액 5mL과 TBA시약 5mL를 시험관에 넣어 섞어 준 후 100℃에서 30분간 반응 시킨 다음, 시험관을 방랭한 후에 538 nm에서 흡광도를 측정하여 계산하였다.Thiobarbituric acid (TBA) was measured by Tarladgis et al. (1960). After homogenizing by adding 10g of pork bulgogi sample, distilled water 50mL and BHT 0.2mL comprising the strengthened wormwood prepared in Example 1, put 47.5mL distilled water and 2.5N 4N HCl together in a TBA water and then using a distillation machine. 50 mL of the distillate was collected. 5 mL of the collected distillate and 5 mL of TBA reagent were mixed in a test tube, and then reacted at 100 ° C. for 30 minutes. After cooling the test tube, absorbance was measured at 538 nm.
그 결과 도 3.에 나타낸 바와 같이, 지질산패도(TBARS) 값은 대조구 및 모든 처리구에서 저장기간이 경과함에 따라 값이 증가하였으며, 모든 처리구들에 비하여 대조구가 가장 높은 수치를 나타내었다. 강화약쑥 50% 에탄올 추출과 Vitamin C를 동시에 첨가한 처리구에서 지질산패도 값이 저장기간 동안 가장 낮게 증가하였으며, 그 중 진공 포장한 처리구에서 더욱 낮게 증가하였다.
As a result, as shown in Fig. 3, the TBARS value of the control and all treatments increased as the storage period elapsed, and the control showed the highest value compared to all the treatments. Lipid acidity values were the lowest during the storage period of 50% ethanol extract and fortified wormwood extract at the same time, and were lower in the vacuum-packed treatment.
실험예 4. 관능검사Experimental Example 4. Sensory Test
상기 실시예 1.에 의해 제조된 강화약쑥을 포함하는 돈육 불고기의 관능검사는 미리 훈련된 8명의 panel 요원을 구성하여 각각의 제품을 색, 풍미, 연도, 다즙성, 전체적인 맛에 대하여 각각 10점 만점으로 평점하고 그 평균치를 구하여 비교하였다. 평점표에서 10점은 가장 우수하고, 1점은 가장 열악한 품질 상태를 나타낸다.The sensory test of pork bulgogi comprising the strengthened wormwood prepared in Example 1 constitutes 8 panel personnel trained in advance, and each product has a perfect score of 10 for color, flavor, year, juiciness, and overall taste. Were evaluated and their average values were compared. In the scorecard, 10 points are the best and 1 point is the worst quality.
[표 3][Table 3]
그 결과 상기 표 3.에 나타낸 바와 같이, 색은 대조구와 처리구들 사이의 차이가 없었으며 저장기간이 경과함에 따라 낮은 점수를 받는 경향을 나타내었다. 연도, 풍미 및 다즙성은 대조구와 처리구간에 차이를 보이지 않았으며, 저장기간이 5일에 되었을 때 가장 높은 점수를 받았다. 그 이유는 돈육불고기가 숙성되면서 맛과 풍미에 영향을 준 것으로 사료되어진다. 전체적인 기호도 역시 저장기간 5일차에 대조구와 처리구들 모두 좋은 점수를 받았고 처리구들 사이에 차이는 없었다. 저장기간이 증가하면서 전체적인 기호도의 점수는 감소하였는데 그 이유 중의 하나는 유산균수의 증가로 인한 신맛 생성에 의하여 관능에 영향을 준 것으로 판단되어진다. 저장기간이 경과함에 따라 대조구의 전체적인 기호도는 낮아졌으나 처리구들은 차이가 없었다.
As a result, as shown in Table 3, the color was no difference between the control and the control and showed a tendency to receive a low score as the storage period elapsed. Year, flavor and juiciness did not show any difference between the control and treatment groups, and the highest score was obtained at 5 days of storage. The reason for this is that pork bulgogi has been influenced by taste and flavor as it is matured. Overall preference was also good in both control and treatment groups on
실험예 5. 저장기간에 따른 일반세균수 변화 측정Experimental Example 5. Measurement of changes in general bacterial count according to storage period
상기 실시예 1.에 의해 제조된 강화약쑥을 포함하는 돈육 불고기의 일반세균수 측정은 시료 25 g을 1% peptone수 225 mL를 넣고 균질기로 균질한 다음 1 mL를 채취하여 준비 된 9 mL peptone수에 넣어 희석한 후 미리 조제한 배지 (plate count agar, Difco Co, USA)에 평판 배양하여 35℃에서 48시간 배양 후 나타나는 colony를 계수하여 Log/g으로 나타내었다. For measuring the general bacterial count of pork bulgogi comprising the fortified mugwort prepared in Example 1, 1 g of 1% peptone water was added to 225 mL, homogenized with a homogenizer, and 1 mL of 9 mL peptone water prepared by taking a homogenizer. After dilution in the plate (plate count agar, Difco Co, USA) was plate cultured in plate count agar (Difco Co, USA) and cultured after 48 hours at 35 ℃ to count the colony expressed as Log / g.
그 결과 도 4.에 나타난 바와 같이, 일반세균수는 저장기간의 증가함에 따라 증가하였다가 15일차부터 감소하였는데, 이것은 미생물들이 생산하는 대사산물에 축척에 의한 것이라고 사료되어지며, 포장방법의 차이 없이 강화약쑥 50% 에탄올 추출물0.05%와 Vitamin C 0.05%를 동시에 첨가한 처리구들은 대조구에 비하여 서서히 증식하였다.As a result, as shown in Figure 4, the general bacterial count increased with increasing storage period and decreased from the 15th day, which is thought to be due to the accumulation of metabolites produced by microorganisms, without any difference in packaging method. The treatments added with 0.05% ethanol extract and 0.05% ethanol extract at the same time grew slowly compared to the control.
실험예 6. 저장기간에 따른 유산균 수 변화 측정Experimental Example 6. Measurement of Lactic Acid Bacteria Change According to Storage Period
상기 실시예 1.에 의해 제조된 강화약쑥을 포함하는 돈육 불고기의 유산균수 측정은 Lactobacillus MRB 한천배지(Difco Co. USA)를 사용하여 단계별로 희석한 시료를 접종한 다음 30℃에서 3일 동안 배양 후 생성된 colony를 계수하였다. 이때 검출된 유산균수는 시료 1g당 log colony forming unit(Log CFU/g)으로 나타내었다. Lactic acid bacteria count of pork bulgogi comprising a strengthened wormwood prepared by Example 1 was inoculated with a step-diluted sample using Lactobacillus MRB agar medium (Difco Co. USA) and then incubated for 3 days at 30 ℃ The resulting colony was counted. The number of lactic acid bacteria detected at this time was expressed as log colony forming unit (Log CFU / g) per 1g of sample.
그 결과 도 5.에 나타난 바와 같이, 유균수는 저장기간의 증가함에 서서히 따라 증식하였다. 유산균의 경우 포장방법의 차이 없이 저장기간이 증가함에 따라 증가하였다. 이것은 돈육불고기에서 증식하는 유산균은 산소의 유무와 상관없이 잘 생육하는 통성혐기성균으로 사료되어지며 이들 유산균이 생산하는 유산에 의하여 관능에 영향을 주는 것으로 판단되어 진다.
As a result, as shown in Figure 5, the number of bacteria was proliferated gradually with increasing storage period. In the case of lactic acid bacteria, the storage period increased with the difference of packing method. It is considered that lactic acid bacteria that grow in pork bulgogi are well-grown anaerobic bacteria that grow well with or without oxygen, and it is judged that these lactic acid bacteria affect sensory function.
결론적으로 강화약쑥 50% 에탄올 추출물 0.05%와 Vitamin C 0.05%가 동시에 첨가되어 진공포장 된 돈육불고기는 저장기간 동안 가장 낮은 지질산패도 값과 낮은 일반세균수 증식을 나타냈다. 강화약쑥은 bio-active 물질인 페놀류, 알칼로이드류, Vit A, B1, B2, C와 다양한 미네랄 등을 함유하고 있으므로 강화약쑥추출물을 항산화제로서 적용한다면 육 및 육제품에서 지방산화를 지연시킬 수 있는 역할을 할 것으로 판단된다. In conclusion, Pork Bulgogi, which was supplemented with 0.05% ethanol extract 0.05% and Vitamin C 0.05% at the same time, showed the lowest lipid acidity and low bacterial growth during storage. Fortified wormwood contains bio-active substances, such as phenols, alkaloids, Vit A, B 1 , B 2 , C and various minerals. Therefore, if you apply fortified wormwood extracts as antioxidants, they may delay fatty acidization in meat and meat products. It seems to play a role.
이상, 본 발명내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 기술은 단지 바람직한 실시태양일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의해 정의된다고 할 것이다.Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (10)
3 to 5 parts by weight of cold water, 5 to 7 parts by weight of soy sauce, 1.5 to 3.5 parts by weight of sugar, 1 to 3 parts by weight of leek, 1 to 3 parts by weight of garlic, 11 to 13 parts by weight of onion juice Powdered wormwood extract consisting of pepper 0.04 to 0.06 parts by weight, sesame oil 0.4 to 0.6 parts by weight, starch syrup 1.6 to 1.8 parts by weight, again 0.1 to 0.3 parts by weight, sesame seeds 0.2 to 0.4 parts by weight, reinforced wormwood extract 0.04 to 0.06 parts by weight. Functional pork roast containing.
상기 돈육 등심 100중량부에 대하여, 비타민 C(vitamin C) 0.04 내지 0.05중량부를 포함하는 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기.
The method of claim 1,
Functional pork bulgogi comprising a strengthened wormwood extract, characterized in that it comprises 0.04 to 0.05 parts by weight of vitamin C (vitamin C) with respect to 100 parts by weight of pork fillet.
상기 강화약쑥 추출물은 50% 에탄올을 용매로 하여 추출한 후 감압농축한 추출물인 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기.
The method of claim 1,
The fortified wormwood extract is functional pork bulgogi comprising a fortified wormwood extract, characterized in that the extract is concentrated under reduced pressure after extraction with 50% ethanol as a solvent.
(2) 상기 (1)단계에 의해 절단된 돈육 등심에 양념으로서 냉수, 간장, 설탕, 파, 마늘, 양파즙, 후추, 참기름, 물엿, 다시다, 참깨 및 강화약쑥 추출물을 첨가하고 혼합하는 단계;
(3) 상기 (2)단계에 의해 돈육 등심에 양념이 혼합된 것을 텀블링(tumbling)하는 단계;
(4) 상기 (3)단계에 의한 텀블링(tumbling) 공정을 거친 후 가열하는 단계; 및
(5) 상기 (4)단계에 의해 가열된 것을 냉각시키고 포장하는 단계;를 포함하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.
(1) cutting the pork fillet portion to a thickness of 0.3 to 0.5 mm;
(2) adding and mixing cold water, soy sauce, sugar, green onion, garlic, onion juice, pepper, sesame oil, starch syrup, sesame seeds, sesame seeds, and fortified wormwood extract as seasoning to the pork fillet cut by step (1);
(3) tumbling a mixture of seasonings with pork fillet by step (2);
(4) heating after the tumbling process according to step (3); And
(5) cooling and packaging the heated by the step (4); manufacturing method of functional pork bulgogi comprising a strengthened wormwood extract comprising a.
상기 (2)단계에서 돈육 등심 100중량부에 대하여, 냉수 3 내지 5중량부, 간장 5 내지 7중량부, 설탕 1.5 내지 3.5중량부, 파 1 내지 3중량부, 마늘 1 내지 3중량부, 양파즙 11 내지 13중량부, 후추 0.04 내지 0.06중량부, 참기름 0.4 내지 0.6중량부, 물엿 1.6 내지 1.8중량부, 다시다 0.1 내지 0.3중량부, 참깨 0.2 내지 0.4중량부, 강화약쑥 추출물 0.04 내지 0.06중량부로 혼합되는 것을 특징으로 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.5. The method of claim 4,
With respect to 100 parts by weight of pork fillet in the step (2), 3 to 5 parts by weight of cold water, 5 to 7 parts by weight of soy sauce, 1.5 to 3.5 parts by weight of sugar, 1 to 3 parts by weight of green onion, 1 to 3 parts by weight of garlic, onion Juice 11 to 13 parts by weight, pepper 0.04 to 0.06 parts by weight, sesame oil 0.4 to 0.6 parts by weight, starch syrup 1.6 to 1.8 parts by weight, again 0.1 to 0.3 parts by weight, sesame seeds 0.2 to 0.4 parts, fortified wormwood extract 0.04 to 0.06 parts by weight Method for producing a functional pork bulgogi comprising a strengthened wormwood extract, characterized in that it is mixed.
상기 (2)에서 첨가되는 강화약쑥 추출물은 50% 에탄올을 용매로 하여 추출한 후 감압농축한 추출물인 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.
5. The method of claim 4,
Fortified wormwood extract added in (2) is a method of producing a functional pork bulgogi comprising a reinforced wormwood extract, characterized in that the extract is concentrated under reduced pressure after extracting with 50% ethanol as a solvent.
상기 (2)단계에서 양념으로서 비타민 C(vitaminc)를 첨가하는 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.
5. The method of claim 4,
Method of producing a functional pork bulgogi comprising a strengthened wormwood extract, characterized in that the addition of vitamin C (vitaminc) as a seasoning in step (2).
상기 비타민 C(vitamin C)는 돈육 등심 100중량부에 대하여, 0.04 내지 0.05중량부로 첨가하는 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.
The method of claim 7, wherein
The vitamin C (vitamin C) is a method of producing a functional pork bulgogi comprising a strengthened wormwood extract, characterized in that added to 0.04 to 0.05 parts by weight with respect to 100 parts by weight of pork fillet.
상기 (3)단계에서 3 내지 5℃의 온도범위에서 20 내지 40분간 텀블링(tumbling) 하는 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.
5. The method of claim 4,
Method of producing a functional pork bulgogi comprising a strengthened wormwood extract, characterized in that tumbling for 20 to 40 minutes in the temperature range of 3 to 5 ℃ in the step (3).
상기 (4)단계에서 160 내지 180℃의 온도범위에서 5 내지 7분간 가열하는 것을 특징으로 하는 강화약쑥 추출물을 포함하는 기능성 돈육 불고기의 제조방법.
5. The method of claim 4,
Method for producing a functional pork bulgogi comprising a strengthened wormwood extract, characterized in that for 5 to 7 minutes in the temperature range of 160 to 180 ℃ in the step (4).
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| KR102133024B1 (en) | 2017-12-29 | 2020-07-10 | 엄재성 | How to make wagyu hamburger |
| KR102133019B1 (en) | 2017-12-29 | 2020-07-10 | 엄재성 | How to make chicken burger |
| KR102133026B1 (en) | 2017-12-29 | 2020-07-10 | 엄재성 | How to make lamb hamburger |
| KR20240022220A (en) | 2022-08-11 | 2024-02-20 | 몽토랑제빵소 주식회사 | Production method of patty for burger using meat of dairy goat |
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| KR20050025529A (en) * | 2003-09-08 | 2005-03-14 | 장봉이 | Yangpeung ssuk duk jokball |
| KR20040066752A (en) * | 2004-06-22 | 2004-07-27 | 김현채 | Method for preparing roast meat(bulgogi) and spices thereof containing germanium and selenium |
| KR100985232B1 (en) * | 2008-02-27 | 2010-10-05 | 주식회사 하림 | Method for Preparing Shelf-Life Extended Low-Fat Functional Sausage Using Grape Juice and Sodium Lactate/Potassium Lactate |
| KR20120002805A (en) * | 2010-07-01 | 2012-01-09 | 이성 | Method for manufacturing steamed dish and soup of terrapin and chicken |
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