KR20180002200A - Method for producing instant hot spicy meat stew - Google Patents

Method for producing instant hot spicy meat stew Download PDF

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KR20180002200A
KR20180002200A KR1020160081373A KR20160081373A KR20180002200A KR 20180002200 A KR20180002200 A KR 20180002200A KR 1020160081373 A KR1020160081373 A KR 1020160081373A KR 20160081373 A KR20160081373 A KR 20160081373A KR 20180002200 A KR20180002200 A KR 20180002200A
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bracken
pork
weight
minutes
stirring
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KR1020160081373A
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Korean (ko)
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KR101903453B1 (en
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이순덕
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이순덕
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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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment 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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1628—Silicium

Abstract

The present invention relates to a manufacturing method for a product of hot spicy meat stew with bracken. The manufacturing method comprises steps of: (S10) removing meat smells by cutting and exposing pork to fire to be heated for about 1-2 minutes; (S20) mixing cut pork with bracken, and stirring and frying the same for about 5-10 minutes; (S30) preparing a broth by inserting the pork material gone through step S20 into water and by boiling the same for 5-8 hours; (S40) tendering the bracken by inserting the bracken gone through step S20 into water and by boiling the same for 0.5-2 hours; (S50) inserting the bracken material prepared in step S40, onion, white radish, spring onion, garlic, red pepper powder, pepper, kelp, and starch into the broth containing the pork material prepared in step S30, and stirring and boiling the same; (S60) dehydrating and freezing the material of hot spicy meat stew with bracken, prepared in step S50; and (S70) dividing the material of hot spicy meat stew with bracken gone through step S60 in a fixed quantity, and packing the same. Meat quality can be improved.

Description

제품 고사리육개장 제조방법{Method for producing instant hot spicy meat stew}{Method for producing instant hot spicy meat stew}

본 발명은 고리사의 맛과 향이 깊이 배이도록 하면서 돼지고기의 잡내를 제거하고 육질을 향상시켜 냉동식품화 하더라도 식감 및 식향이 향상된 제품 고사리육개장 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a bracken pelagic pot with improved taste and flavor even when the taste and flavor of the pellet is deepened and the pork meat is removed and the meat quality is improved.

일반적으로 우리나라는 서양요리에 비해 액체를 가열하여 조리하는 습열 조리법으로 인하여 탕 및 국 등이 발달하였으며 탕이나 국은 식사시 밥과 함께 반드시 제공되는 음식이다.Generally, in Korea, compared with western food, heat and cooked liquid is heated and cooked to develop tang and soup. Tang or soup is always served with rice at meal time.

그러나 탕이나 국은 오랜 시간을 조리해야 하는 문제점으로 인하여 최근 산업발달 및 시대적 변화에 따라 가사노동을 줄이려는 경향에 맞추어 즉석식품으로 많이 출시되고 있는 실정이다. However, due to the problem that it has to cook for a long time, Tangan has been released as an instant food in accordance with the tendency to reduce housework due to recent industrial development and changes in the times.

이러한 제품의 일 종류로서 제품 육개장은 고압, 고온처리하여 실온보관하게 만들어진 레토르트제품 또는 동결건조시켜 만든 페이스트제품 및 냉동유통하는 고염도농축제품으로 나눌 수 있으나 이러한 제조방법들은 다양한 원료가 들어가는 육개장의 경우 원료의 조직감이 파손되어 원료에 대한 식감이 저하되어 가정, 식당 등에서 직접 조리되는 육개장에 비해 식감 및 식향이 저하되는 문제점이 있었다.As a kind of these products, the product can be divided into a retort product made to store at room temperature by high pressure and high temperature treatment, a paste product made by freeze drying, and a high salt concentrated product to be frozen and circulated. The texture of the raw material is damaged and the texture of the raw material is lowered, so that the texture and the flavor of the raw material are lowered compared with the case of the whiteware which is cooked directly at home, restaurants and the like.

상기와 같은 제품 육개장의 예로 대한민국 특허등록 제643398호에서는 소고기, 버섯, 콩나물, 토란대 등 주원료에 기타 부속원료들을 혼합, 전체 중량의 12%의 물을 가하여 가마솥에서 고염농축 육개장을 제조하여 일정량 취하여 냉동포장한 가수취식용 고염농축 육개장으로, 그 농축된 염의 농도가 1.5~2.5%인 고염농축 육개장에 농축 중량의 2~3배의 물을 첨가하여 10~20분 동안 가열하여 취식할 수 있도록 하는 기술을 제시하고 있다. As an example of the above-mentioned products, Korean Patent Registration No. 643398 discloses a method of mixing 12% of the total weight of raw materials such as beef, mushroom, bean sprouts and tranquilizer with other ingredients to prepare a high salt concentrated mushroom in a cauldron, A technique of adding 2 ~ 3 times as much concentrated water to a high salt concentration concentrated paddy field with a concentrated salt concentration of 1.5 ~ 2.5% and heating it for 10 ~ 20 minutes .

그러나 이러한 기술의 경우도 육개장의 재료로 첨가되는 돼지고기 등이 특히 냉동 및 해동과정을 거치면서 잡내가 많이 나 식감을 저하시키는 요인이 되는 등의 문제가 있다.However, in such a case, there is a problem that pork such as pork that is added as a material of the nursery is subjected to a process of freezing and thawing, which causes a lot of work and deteriorates texture.

대한민국 특허등록 제643398호Korean Patent No. 643398

이에, 본 발명은 전술한 바와 같은 종래기술의 문제점을 해결하기 위해 안출된 것으로, 냉동식품화에 의하더라도 돼지고기의 잡내가 제어되도록 하면서 육질을 향상시킬 수 있으며 고사리의 맛과 향이 배이도록 하여 식감 및 식향을 향상시킬 수 있는 제품 고사리육개장 제조방법을 제공하고자 함이다.Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a frozen food product which can improve the meat quality while controlling the pork meat, And to provide a method for manufacturing a product fern pearl field capable of improving the taste.

본 발명의 제품 고사리육개장 제조방법은, 돼지고기를 세절하여 불에 노출시켜 1 내지 2분정도 데워 잡내를 제거하는 단계(S10); 세절된 돼지고기와 고사리를 혼합하여 5 내지 10분정도 교반시키면서 볶는 단계(S20); 상기 S20단계를 거친 돼지고기 재료를 물에 넣어 5시간에서 8시간동안 끓이면서 육수를 제조하는 단계(S30); 상기 S20단계를 거친 고사리를 물에 넣어 30분 내지 2시간 동안 끓이면서 고사리를 연화시키는 단계(S40); 상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수에 상기 S40단계에서 제조되는 고사리 재료, 양파, 무, 대파, 마늘, 고춧가루, 후추, 다시다, 전분을 넣어 교반시키면서 끓이는 단계(S50); 상기 S50단계에서 제조되는 고사리육개장 재료를 건조 및 냉동시키는 단계(S60); 상기 S60단계를 거친 고사리육개장 재료를 일정량으로 나누어 패킹하는 단계(S70);를 포함하는 것을 특징으로 한다.The method of manufacturing a product of the present invention comprises the steps of (S10) removing pork meat by exposing it to fire and warming it for about 1 to 2 minutes; (S20) mixing the pork with the fern and frying for 5 to 10 minutes with stirring; The step (S30) of adding the pork meat material having been subjected to the step S20 to water and boiling the beef for 5 to 8 hours; The step (S40) of softening the bracken while boiling for 30 minutes to 2 hours by adding the bracken after step S20 to water; (Step S50) of adding the bracken materials, onion, radish, green onion, garlic, red pepper powder, pepper, red mulberry, and starch prepared in Step S40 to the broth containing the pork meat material produced in Step S30 with stirring; Drying and freezing the bracken sponge material produced in the step S50 (S60); (S70) packing the bracken sponge material having been subjected to the step S60 by a predetermined amount.

하나의 예로 상기 S20단계에서는 세절된 돼지고기와 고사리에 규소분말을 더 혼합하여 5 내지 10분정도 교반시키면서 볶는 것을 포함하는 것을 특징으로 한다.As an example, in step S20, the sliced pork and bracken are further mixed with the silicon powder and stirred for about 5 to 10 minutes.

하나의 예로 상기 S50단계에서는, 상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수 100중량부에 대해 상기 S40단계에서 제조되는 고사리 재료 3 내지 10중량부, 양파 1 내지 3중량부, 무 1 내지 3중량부, 대파 1 내지 3중량부, 마늘 0.5 내지 1중량부, 고춧가루 0.5 내지 1중량부, 후추 0.5 내지 1중량부, 다시다 0.5 내지 1중량부, 전분 0.5 내지 1중량부, 귀리 0.5 내지 1중량부를 넣어 교반시키면서 끓이는 것을 특징으로 한다. For example, in step S50, 3 to 10 parts by weight of the bracken material prepared in the step S40, 1 to 3 parts by weight of the onion, 1 to 3 parts by weight of the bracken, 1 to 3 parts by weight of garlic, 0.5 to 1 part by weight of garlic, 0.5 to 1 part by weight of red pepper powder, 0.5 to 1 part by weight of pepper, 0.5 to 1 part by weight of starch, 0.5 to 1 part by weight of starch, By weight and boiling while stirring.

하나의 예로 상기 S20단계에서는, 세절된 돼지고기, 고사리, 규소분말에 된장분말을 더 혼합하여 5 내지 10분정도 교반시키면서 볶은 후 상온에서 12 내지 24시간을 숙성시키는 것을 특징으로 한다.As an example, in step S20, soybean paste powder is further added to chopped pork, bracken, and silicon powder, stirred for 5 to 10 minutes while stirring, and aged at room temperature for 12 to 24 hours.

이상에서 설명한 바와 같이, 본 발명은 돼지고기 냄새가 제거되면서 육질을 향상시키도록 하고 고사리에 육즙이 배이도록 하면서 연화를 시켜 냉동제품화에 의해서도 식감 및 식향이 향상되는 장점이 있다.INDUSTRIAL APPLICABILITY As described above, the present invention has an advantage in that meat texture and flavor are improved by freezing products by improving the meat quality while eliminating the smell of pork, and softening the broth while making it juicy.

도 1은 본 발명의 제조방법을 나타내는 블록도이다.1 is a block diagram showing a manufacturing method of the present invention.

이하, 본 발명의 바람직한 실시 예를 설명한다.Hereinafter, preferred embodiments of the present invention will be described.

본 발명의 제품 고사리육개장 제조방법은 도 1에서 보는 바와 같이 돼지고기를 세절하여 불에 노출시켜 1 내지 2분정도 데워 잡내를 제거하는 단계(S10); 세절된 돼지고기와 고사리를 혼합하여 5 내지 10분정도 교반시키면서 볶는 단계(S20); 상기 S20단계를 거친 돼지고기 재료를 물에 넣어 5시간에서 8시간동안 끓이면서 육수를 제조하는 단계(S30); 상기 S20단계를 거친 고사리를 물에 넣어 30분 내지 2시간 동안 끓이면서 고사리를 연화시키는 단계(S40); 상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수에 상기 S40단계에서 제조되는 고사리 재료, 양파, 무, 대파, 마늘, 고춧가루, 후추, 다시다, 전분을 넣어 교반시키면서 끓이는 단계(S50); 상기 S50단계에서 제조되는 고사리육개장 재료를 건조 및 냉동시키는 단계(S60); 상기 S60단계를 거친 고사리육개장 재료를 일정량으로 나누어 패킹하는 단계(S70);를 포함하는 것을 특징으로 한다.1, the method for manufacturing a fried squid field according to the present invention comprises: (S10) removing pork by exposing the pork to fire and heating the pork for about 1 to 2 minutes; (S20) mixing the pork with the fern and frying for 5 to 10 minutes with stirring; The step (S30) of adding the pork meat material having been subjected to the step S20 to water and boiling the beef for 5 to 8 hours; The step (S40) of softening the bracken while boiling for 30 minutes to 2 hours by adding the bracken after step S20 to water; (Step S50) of adding the bracken materials, onion, radish, green onion, garlic, red pepper powder, pepper, red mulberry, and starch prepared in Step S40 to the broth containing the pork meat material produced in Step S30 with stirring; Drying and freezing the bracken sponge material produced in the step S50 (S60); (S70) packing the bracken sponge material having been subjected to the step S60 by a predetermined amount.

본 발명에 있어 "제품 고사리육개장"이라 함은 고사리육개장 재료를 일정량 패킹하여 냉동식품화 한 제품을 정의하는 것이다. In the present invention, the term " product noodles " refers to a product in which a certain amount of noodles is packed into frozen foods.

우선 본 발명은 돼지고기를 세절하여 불에 노출시켜 1 내지 2분정도 데워 잡내를 제거하는 단계(S10)를 갖는다.First, the present invention includes a step (S10) of cutting pork and exposing it to fire and warming the pork for about 1 to 2 minutes.

본 단계(S10)에서는 토치 등 다양한 공지의 기구를 이용하여 세절된 돼지고기를 센불(180 내지 250℃)로 데워 돼지고기 특유의 잡내를 1차적으로 제거토록 하는 것이다. In this step (S10), pork cut into pieces using a variety of known mechanisms such as a torch is warmed to high temperature (180 to 250 DEG C) to remove the pork-specific intestine first.

그 다음으로 세절된 돼지고기와 고사리를 혼합하여 5 내지 10분정도 교반시키면서 볶는 단계(S20)를 갖는다. 본 단계(S20)를 거치면서 돼지고기에는 고사리 향이 배이도록 하여 돼지고기의 잡내를 중화시키도록 하는 것이며 고사리에는 돼지고기 육즙이 스며들도록 하여 고사리의 맛을 향상시키도록 하는 것이다.And then frying the mixed pork and bracken with stirring for 5 to 10 minutes (S20). In this step (S20), the pork is made to have a brackish smell so that the pork meat is neutralized. In the bracken, the pork meat is immersed in the broth to improve the taste of the bracken.

또한 이와 같이 고사리와 돼지고기를 볶은 후 이하에서 설명할 단계(S40)에서 고사리를 연화시키는 경우가 볶는 과정을 거치지 않은 고사리를 연화시키는 경우보다 훨씬 부드러운 식감이 발현되는 것을 본 출원인은 수차의 조리과정을 통해 습득하게 된 것이다. In addition, when the bracken and the pork are roasted as described above, the softness of the bracken is softened in the step (S40) to be described below. .

한편 본 단계(S20)에서는 돼지고기의 잡내를 완전히 제거토록 하기 위한 예로서 세절된 돼지고기와 고사리에 규소분말을 더 혼합하여 5 내지 10분정도 교반시키면서 볶는 것을 포함하도록 하는 예를 제시한다.Meanwhile, in the step S20, an example is shown in which the pork meat and the bracken are further mixed with the silicon powder and stirred for about 5 to 10 minutes for roasting, for example, to completely remove the pork meat.

여기서 규소분말을 함유토록 하는 이유는 규소는 다공성의 재질을 가지고 있어 상기 세절된 돼지고기로부터 잡내를 흡착토록 하기 위한 것이다. The reason for containing the silicon powder here is that the silicon has a porous material so as to adsorb the sieve from the sliced pork.

이에 더하여 본 단계(S20)에서는 상기 규소분말에 더하여 알도헥소스가 더 첨가되도록 할 수 있는데, 이는 돼지고기의 잡내제거를 위해 규소만을 첨가하면 돼지고기의 잡내가 제거되나 규소분말의 첨가량이 과하게 되는 경우 규소가 잡내와 후 단계들에서 물을 흡착하게 되므로 향후 건조공정 등에서 규소분말에 흡착된 물이 충분히 건조되지 않는 문제가 있다.In addition, in step S20, aldohexose may be added in addition to the silicon powder. If only silicon is added to remove pork meat, the pork meat is removed, but the addition amount of the silicon powder is excessively increased There is a problem in that water adsorbed on the silicon powder is not sufficiently dried in the future drying process or the like because the silicon adsorbs water in the subsequent steps.

이에 본 단계(S20)에서는 규소분말의 첨가에 더하여 돼지고기의 비린내를 완전히 제거하기 위해 알도헥소스(Aldohexose)가 더 첨가되도록 할 수 있다. 이러한 알도헥소스는 다당류 성분이면서도 Aldehyde Group이 있어 탈취작용을 나타내는 바, 일 예로 돼지고기 잡내의 일 원인인 황화수소(H2S)를 하기에서 보는 바와 같이 무취물질로 전환시켜 악취를 제거토록 한다.In this step (S20), in addition to the addition of the silicon powder, Aldohexose may be further added to completely remove the fishy pork meat. Such aldohexose is a polysaccharide but also has deodorizing action due to the presence of Aldehyde Group. For example, hydrogen sulfide (H2S), which is a cause of pork catching, is converted into odorless substance as shown below to remove odor.

Figure pat00001
Figure pat00001

또한 본 단계(S20)에서는, 세절된 돼지고기, 고사리, 규소분말에 된장분말을 더 혼합하여 5 내지 10분정도 교반시키면서 볶은 후 상온에서 12 내지 24시간을 숙성시키는 예를 제시한다. Also, in this step S20, soybean paste powder is further mixed with chopped pork, bracken, and silicon powder, roasted for 5 to 10 minutes while stirring, and then aged for 12 to 24 hours at room temperature.

된장분말을 첨가토록 하는 이유는 볶는 과정에서 된장분말이 돼지고기에 스며들도록 하여 숙성과정에서 된장분말에 의해 돼지고기의 육질을 더욱 향상시키도록 하기 위한 것이다.The reason for adding doenjang powder is to make doenjang powder permeate into pork during roasting process so that the quality of pork is further improved by the doenjang powder during the ripening process.

본 출원인은 처음에 된장을 그대로 사용하여 볶는과정과 숙성과정을 거치도록 하였으나 이 경우 된장의 맛이 너무 돼지고기에 과하게 배여 육질은 향상되나 된장맛에 의해 돼지고기의 식감이 저하되는 문제가 있어 건조된 된장분말을 사용하는 경우 된장맛이 과하게 배이지 않으면서도 육질을 향상시키는 것을 알 수 있었다. However, in this case, the flavor of the soybean paste is excessively added to the pork meat to improve the meat quality, but there is a problem that the texture of the pork is lowered due to the taste of the soybean paste, It was found that the use of soybean paste powder improves meat quality without excessive miso taste.

본 단계(S20)에서는 상온에서 12 내지 24시간을 숙성시키도록 하는데, 상온이라함은 12 내지 18℃정도가 적당하고, 세절된 돼지고기, 고사리, 규소분말을 혼합하여 5 내지 10분정도 교반시키면서 볶은 후 돼지고기를 걸러내어 숙성시키는 것이다.In this step S20, aging is carried out at room temperature for 12 to 24 hours. At room temperature, about 12 to 18 DEG C is suitable. The pork meat, bracken and silicon powder are mixed and stirred for about 5 to 10 minutes After roasting, the pork is filtered out and matured.

본 단계(S20)에서는 상기 재료를 숙성용기에 넣어 숙성시키도록 하는데 숙성시 건조된 과일껍질 분말을 첨가하는 것이 타당하다. 건조된 과일껍질 분말을 더 첨가하는 이유는 냄새를 중화시키는 것은 물론 건조과정에서 과일껍질에 다공질이 형성되어 과일껍질이 미생물의 메디아로서 기능을 하여 배양조건을 향상시키도록 하기 위한 것이다.In this step (S20), it is proper to add the dried fruit peel powder in aging in order to aged the material by putting it in the aging container. The reason why the dried fruit peel powder is further added is to neutralize the odor as well as to form the porous structure of the fruit peel during the drying process so that the fruit peel functions as a medium of the microorganism to improve the culture condition.

즉 풍미에 필요한 미생물이 발효되도록 하기 위해 미생물의 배양조건으로서 건조된 과일껍질 분말이 미생물의 메디아로서 작용을 하게 되는 것이다. 여기서 과일껍질은 그 종류를 한정하지 않으나 참외, 사과, 귤 등의 껍질이 사용되는 것이 타당하다. In other words, in order to ferment the microorganisms necessary for the flavor, the dried fruit shell powder acts as the medium of the microorganism as a culture condition of the microorganism. Here, the fruit shell is not limited in its kind, but it is proper that the shell of melon, apple, mandarin or the like is used.

그 다음으로 상기 S20단계를 거친 돼지고기 재료를 물에 넣어 5시간에서 8시간동안 끓이면서 육수를 제조하는 단계(S30)를 갖는다. Next, the pork meat material having been subjected to the step S20 is put into water and boiled for 5 to 8 hours to produce broth (S30).

그 다음으로 상기 S20단계를 거친 고사리를 물에 넣어 30분 내지 2시간 동안 끓이면서 고사리를 연화시키는 단계(S40)를 갖는다. 상기에서 언급한 바와 같이 상기 S20단계에서 돼지고기와 같이 볶아져서 육즙이 배인 고사리를 본 단계(S40)를 거치도록 하여 고사리의 식감을 연화시키도록 하는 것이다. Next, the bracken that has been subjected to the step S20 is put in water and boiled for 30 minutes to 2 hours to soften the bracken (S40). As described above, in step S20, the fried broodstock roasted like pork and juicy is fed through step S40 so as to soften the texture of the bracken.

그 다음으로 상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수에 상기 S40단계에서 제조되는 고사리 재료, 양파, 무, 대파, 마늘, 고춧가루, 후추, 다시다, 전분을 넣어 교반시키면서 끓이는 단계(S50)를 갖는다. Next, a step (S50) of adding the fern material, onion, radish, green onion, garlic, red pepper powder, black pepper, red pepper and starch prepared in step S40 to the broth containing the pork meat material produced in the step S30 with stirring, .

상기 S50단계에서는, 상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수 100중량부에 대해 상기 S40단계에서 제조되는 고사리 재료 3 내지 10중량부, 양파 1 내지 3중량부, 무 1 내지 3중량부, 대파 1 내지 3중량부, 마늘 0.5 내지 1중량부, 고춧가루 0.5 내지 1중량부, 후추 0.5 내지 1중량부, 다시다 0.5 내지 1중량부, 전분 0.5 내지 1중량부, 귀리 0.5 내지 1중량부를 넣어 교반시키면서 끓이는 것을 특징으로 한다. In step S50, 3 to 10 parts by weight of the bracken material prepared in the step S40, 1 to 3 parts by weight of onion, 1 to 3 parts by weight of the broth produced in the step S40 are added to 100 parts by weight of the broth containing the pork meat, 1 to 3 parts by weight of garlic, 0.5 to 1 part by weight of garlic, 0.5 to 1 part by weight of red pepper powder, 0.5 to 1 part by weight of pepper, 0.5 to 1 part by weight of starch, 0.5 to 1 part by weight of starch and 0.5 to 1 part by weight of oats And boiling while stirring.

본 단계(S50)에서 첨가되는 재료 중 귀리는 연맥(燕麥)이라고도 불리는 벼과의 곡물로 분말 형태로 시중에서 구입한 귀리를 믹서기 등으로 분쇄하여 고운 분말 형태로 제조된 것을 첨가할 수 있으며, 분말화 된 귀리 분말을 직접 사용할 수도 있다.Of the materials added in this step (S50), oats are cereals of the rice paddy field, which is also referred to as barnyardgrass, and oats purchased in the market in the form of powder are ground with a blender or the like to be added in the form of fine powder, Oat powder may also be used directly.

이러한 귀리의 첨가는 전분에 의해 본 발명의 육개장이 어느 정도 걸죽한 상태가 되도록 하는데 전분을 과다로 첨가하는 경우 전분에 의해 다소 느끼한 맛이 식감될 수 있는 문제를 해결하기 위한 것이다. 즉 육개장의 점도를 높이도록 하며 담백한 식감을 가미하기 위한 것으로, 단백질은 물론 수용성 식이섬유인 베타글루칸 성분을 다량 포함하고 있는 귀리의 유효 성분이 첨가되도록 하는 것이다.The addition of such oats is intended to solve the problem that when the starch is added to starch, the taste of the present invention can be somewhat tasted. In other words, to increase the viscosity of the nursery and to add a light texture, and the protein as well as a large amount of water-soluble dietary fiber, beta-glucan, is added to the active ingredient of oats.

상기 귀리는 상기 함량 미만이면 육개장이 너무 멀건 상태가 될 수 있으며, 상기 함량을 초과하게 되면 육개장이 너무 된 상태가 될 수 있기 때문에 상기와 같이 한정하는 것이 바람직하다. If the content of the oats is less than the above-mentioned content, it may become too long. If the content exceeds the above-mentioned content, the oats can be too much.

그 다음으로 상기 S50단계에서 제조되는 고사리육개장 재료를 건조 및 냉동시키는 단계(S60)를 갖는다. And then drying and freezing the bracken sponge material produced in the step S50 (S60).

마지막으로 상기 S60단계를 거친 고사리육개장 재료를 일정량으로 나누어 패킹하는 단계(S70)를 갖는다. 즉 상기 S60단계를 거친 고사리육개장 재료를 일정량으로 나누어 진공포장이 되도록 함으로써 일반가정 등에서 용이하게 요리가 가능하도록 하는 것이다. Finally, there is a step S70 of packing the bracken-knitted fabrics material that has been subjected to the step S60 by a predetermined amount. That is, the bracken sponge material that has been subjected to the step S60 is divided into a predetermined amount so as to be vacuum-packed, so that cooking can be easily performed in a general household or the like.

이상 설명한 내용을 통해 당업자라면 본 발명의 기술사상을 일탈하지 아니하는 범위에서 다양한 변경 및 수정 가능함을 알 수 있을 것이다. 따라서, 본 발명의 기술적 범위는 명세서의 상세한 설명에 기재된 내용으로 한정되는 것이 아니라 특허청구범위에 의해 정해져야만 할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

Claims (4)

돼지고기를 세절하여 불에 노출시켜 1분 내지 2분정도 데워 잡내를 제거하는 단계(S10);
세절된 돼지고기와 고사리를 혼합하여 5 내지 10분정도 교반시키면서 볶는 단계(S20);
상기 단계(S20)를 거친 돼지고기 재료를 물에 넣어 5시간에서 8시간동안 끓이면서 육수를 제조하는 단계(S30);
상기 S20단계를 거친 고사리를 물에 넣어 30분 내지 2시간 동안 끓이면서 고사리를 연화시키는 단계(S40);
상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수에 상기 S40단계에서 제조되는 고사리 재료, 양파, 무, 대파, 마늘, 고춧가루, 후추, 다시다, 전분을 넣어 교반시키면서 끓이는 단계(S50);
상기 S50단계에서 제조되는 고사리육개장 재료를 건조 및 냉동시키는 단계(S60);
상기 S60단계를 거친 고사리육개장 재료를 일정량으로 나누어 패킹하는 단계(S70);
를 포함하는 것을 특징으로 하는 제품 고사리육개장 제조방법.
Exposing the pork to fire and warming the pork for about 1 to 2 minutes (step S10);
(S20) mixing the pork with the fern and frying for 5 to 10 minutes with stirring;
The step (S30) comprises adding the pork raw material after the step (S20) to boiling water for 5 to 8 hours to prepare broth;
The step (S40) of softening the bracken while boiling for 30 minutes to 2 hours by adding the bracken after step S20 to water;
(Step S50) of adding the bracken materials, onion, radish, green onion, garlic, red pepper powder, pepper, red mulberry, and starch prepared in Step S40 to the broth containing the pork meat material produced in Step S30 with stirring;
Drying and freezing the bracken sponge material produced in the step S50 (S60);
A step S70 of dividing the bracken sponge material having been subjected to the step S60 by a predetermined amount;
≪ / RTI > wherein the method comprises the steps of:
제 1항에 있어서,
상기 S20단계에서는 세절된 돼지고기와 고사리에 규소분말을 더 혼합하여 5 내지 10분정도 교반시키면서 볶는 것을 포함하는 것을 특징으로 하는 제품 고사리육개장 제조방법.
The method according to claim 1,
Wherein the step (b) further comprises mixing the pulverized pork and fern with a silicon powder, and stirring the mixture for 5 to 10 minutes while frying.
제 1항에 있어서,
상기 S50단계에서는, 상기 S30단계에서 제조되는 돼지고기 재료가 포함된 육수 100중량부에 대해 상기 S40단계에서 제조되는 고사리 재료 3 내지 10중량부, 양파 1 내지 3중량부, 무 1 내지 3중량부, 대파 1 내지 3중량부, 마늘 0.5 내지 1중량부, 고춧가루 0.5 내지 1중량부, 후추 0.5 내지 1중량부, 다시다 0.5 내지 1중량부, 전분 0.5 내지 1중량부, 귀리 0.5 내지 1중량부를 넣어 교반시키면서 끓이는 것을 특징으로 하는 제품 고사리육개장 제조방법.
The method according to claim 1,
In step S50, 3 to 10 parts by weight of the bracken material prepared in the step S40, 1 to 3 parts by weight of onion, 1 to 3 parts by weight of the broth produced in the step S40 are added to 100 parts by weight of the broth containing the pork meat, 1 to 3 parts by weight of garlic, 0.5 to 1 part by weight of garlic, 0.5 to 1 part by weight of red pepper powder, 0.5 to 1 part by weight of pepper, 0.5 to 1 part by weight of starch, 0.5 to 1 part by weight of starch and 0.5 to 1 part by weight of oats And boiling the product with stirring.
제 2항에 있어서,
상기 S20단계에서는, 세절된 돼지고기, 고사리, 규소분말에 된장분말을 더 혼합하여 5 내지 10분정도 교반시키면서 볶은 후 상온에서 12 내지 24시간을 숙성시키는 것을 특징으로 하는 제품 고사리육개장 제조방법. 3. The method of claim 2,
In step S20, soybean paste powder is further added to the chopped pork, bracken, and silicon powder, roasted for 5 to 10 minutes while stirring, and aged at room temperature for 12 to 24 hours.
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