KR20190010206A - Spicy pig jokbal and manufacturing method thereof - Google Patents

Abstract

Provided is a manufacturing method of spicy pig trotters, which comprises: a step (S10) of primarily removing hair of pig trotters and then removing blood; a step (S20) of secondly removing residual hair of the blood-removed pig trotters, and then washing the residual hair-removed pig trotters; a step (S30) of adding 1 to 10 parts by weight of a seasoning material including capsaicin to 90 to 99 parts by weight of water to obtain a mixture, and heating the mixture to the temperature of 70 to 120°C for 30 minutes to 2 hours to prepare a meat broth for steaming the pig trotters; a step (S40) of injecting the meat broth and the washed pig trotters at the ratio of 1:1 based on the weight to obtain a mixture, and heating the mixture to the temperature of 70 to 120°C for 30 to 150 minutes in order to steam the pig trotters; and a step (S50) of taking out the steamed pig trotters from the meat broth to cool the steamed pig trotters down to the temperature of 2 to 25°C. The spicy pig trotters manufactured by the manufacturing method of the present invention have moisture feeling, smooth texture and excellent storage stability, and can maintain spicy taste of the pig trotters even without adding a separate spicy sauce.

Description

TECHNICAL FIELD [0001] The present invention relates to a spicy pig leg and a method for manufacturing the same.

More particularly, the present invention relates to a method for manufacturing a spicy pork paw leg in which capsaicin is added during the grilling process, and a method for manufacturing spicy pork paw paws which is capable of enjoying a deep pungent taste without adding a separate spicy sauce, .

Pork paws are a kind of traditional Korean pork that has been boiled in broth below the knee of pigs with various additives. It is known that not only the oil is completely lost but also the collagen and gelatin content of the skin part is more than the other meat products because the various kinds of herbal medicines and various seasoning materials such as wave, garlic and onion are boiled for a long time. It is also perceived as a healthy meat product by the young female consumers in their 30s.

Pig breeding is usually performed through a number of processes, from care of pork paws to packaging and disinfection of the final product. In particular, the process of dipping is the most important step that determines the quality and taste of the foot. In order to maintain the quality of the foot, it is the most difficult problem to remove the fish from the fish and to improve the texture of the fish. If it is wrong, there is a case in which the texture after the dipping is reduced and the texture is lowered due to the decrease in the skin area.

On the other hand, trends in pedometer consumption tend to prefer products with quality, hygiene and preference in past quantitative aspects. Recently, various spicy pods have been launched for domestic consumers who prefer pungent taste.

In the case of paw legs, it is not easy to penetrate spicy ingredients during ingestion due to the husks and fat layer during ingestion with the commonly used cooking pot. Most of them are sold separately as pork legs and hot sauce. Consumers eat pork and hot sauce There was a side that was hard to see as a spicy foot in a true sense.

In order to enjoy the spicy taste, the spicy chicken ribs and steamed chicken are added with spicy ingredients during the cooking process, and they are infused into the meat with high temperature and high pressure. However, in the case of pig paws, penetration of the spicy ingredient during the dipping process is not easy due to the shell and fat layer during ingestion, and when high temperature and high pressure are applied, rich collagen and gelatin components are dissolved or modified in the skin portion, I could not get a texture. Therefore, in order to impart a pungent taste and a chewy texture to pig legs at the same time, it is usually the case that foot paws are manufactured by conventional manufacturing processes, and then cooked with hot sauce or hot sauce.

In addition, it is also possible to add aroma and flavor to the feet by repeating the process of dipping in a lotus leaf, pine needle, or the like in the registered patent No. 10-0959623 or by repeating the seasoning mixing step after dipping in the registered patent No. 10-0959623 There was no attempt to add spicy flavor enhancers during the cooking process.

Korean Registered Patent No. 10-1327579 (Registered on Nov. 31, 2013) Korean Registered Patent No. 10-1001356 (Registered on December 12, 2010) Korean Patent No. 10-0959623 (Registered on May 17, 2010)

Accordingly, the present invention relates to a method for producing a spicy footstep for a consumer who prefer a spicy taste without adding a separate spicy sauce, by imparting a spicy taste to the foot itself by administering capsaicin to the water for cooking, Respectively.

(A) a step (S10) of removing blood from the foot of a pig's foot after first removing the hair; (b) a step (S20) of removing the residual hair of the foot of the pig from which the blood stains is removed secondarily; (c) 1 to 10 parts by weight of a seasoning material containing capsaicin is added to 90 to 99 parts by weight of water, and the mixture is heated at a temperature of 70 to 120 ° C for 30 minutes to 2 hours to prepare broth for cooking ); (d) adding the broth and the washed pig legs at a ratio of 1: 0.5 to 2 by weight, and heating the mixture at 70 to 120 ° C for 30 to 150 minutes to obtain a footstep (S40); And (e) removing the matured pig legs and allowing them to stand at a temperature of 2 to 25 DEG C (S50).

In one embodiment, in step (c), the seasoning material is selected from the group consisting of onion, green onion, garlic, ginger, red pepper seed, soju, syrup, licorice, cinnamon, pepper, .

In one embodiment, the capsaicin (100,000 scoville) may be included in an amount of 0.05 to 5 parts by weight per 1000 parts by weight of pigs.

In one embodiment, the present invention provides a method of treating a swine foot, comprising: (a) removing hair from a foot of a pig by first removing it; (b) removing the residual hair of the foot of the pig from which the blood stains is removed by adding a flame, and then washing; (c) 2.869 parts by weight of seasoning ingredients are added to 97.131 parts by weight of water, and the mixture is heated at 85 to 100 占 폚 for 30 to 40 minutes to prepare broth for cooking the foot; (d) adding the broth and the washed pig legs at a ratio of 1: 1 on a weight basis, and heating the mixture to 95 to 100 DEG C for 120 minutes; And (e) removing the cooked pork paws and allowing them to stand at a temperature of 10 to 15 DEG C, wherein the seasoning material comprises 0.414 weight parts of onion, 97.1 weight parts of water, 0.518 parts by weight Dae wave; 0.259 parts by weight of garlic; 0.171 parts by weight of ginger; 0.034 parts by weight of red pepper seeds; 0.207 parts by weight of shochu; 0.259 parts by weight of starch syrup; 0.026 part by weight licorice; 0.026 part by weight of cinnamon; 0.052 parts by weight of pepper; 0.259 parts by weight of salt of sun; 0.016 parts by weight of Angelica gigas; 0.259 parts by weight of sugar; 0.104 parts by weight of sodium L-glutamate; 0.165 parts by weight of recycled yarn; And 0.1 part by weight of capsaicin.

The present invention also provides a spicy pork leg produced by the above process.

The spicy footwear produced by the present invention has a soft texture and excellent storage stability and can maintain a deep spicy taste even after being cooled and during storage.

Fig. 1 is a schematic view showing the manufacturing process of the present invention in steps.
Fig. 2 shows the foot of a spicy pig produced according to the present invention. The left side is a control group without capsaicin, the center is a foot according to Example 1 containing 0.1% of capsaicin, and the right side contains 0.3% of capsaicin Fig. 3 shows a pair of legs according to Example 2; Fig.

(A) a step (S10) of removing blood from the foot of a pig's foot after first removing the hair; (b) a step (S20) of removing the residual hair of the foot of the pig from which the blood stains is removed secondarily; (c) adding 1 to 10 parts by weight of a seasoning material containing capsaicin to 90 to 99 parts by weight of water, and heating the mixture to 70 to 120 ° C for 30 minutes to 2 hours to prepare broth for cooking meat; (d) adding the broth and the washed pig legs at a ratio of 1: 0.5 to 2 by weight, and heating the mixture at 70 to 120 ° C for 30 to 150 minutes to sial the foot; And (e) removing the matured pig legs and allowing them to stand at a temperature of 2 to 25 DEG C (S50).

When frozen pigs are used as raw meat, they are thawed in flowing water at 5 ° C or lower. Remove the hair from the thawed pants first, then immerse in cold water for at least 4 hours to remove the blood. If you do not remove the blood properly, you may be left with a bad texture. Remove the remaining hair from the feet by removing the blood by using a torch.

In order to remove the pork pork legs and add flavor and flavor, various herbal medicines and flavor vegetables are added to produce broth. After the prepared pork paws are put into the prepared broth and matured, the foot paws are taken out, cooled, and vacuum packed and stored.

The present invention is characterized in that capsaicin (1 million scoville) is added to the juice of mackerel, thereby imparting a pungent taste to the foot, reducing the feeling, promoting fat burning, and enhancing storage stability.

In one embodiment, in step (c), the seasoning material is selected from the group consisting of onion, green onion, garlic, ginger, red pepper seed, soju, syrup, licorice, cinnamon, pepper, .

Onions and onions are rich in various vitamins and minerals such as calcium and phosphoric acid. They have the effect of removing harmful substances in the blood. When mixed with pork, it has an effect of softening the taste of pork.

Garlic is strong in spicy, rich in various vitamins and minerals, and has excellent efficacy to prevent infections of various germs. By adding the above-mentioned garlic to the foot, the foot odor is removed, the meat becomes soft, and the light taste is maintained.

Ginger also has a warm aura, remove the foot of the foot and add incense.

In addition, if you put a lot of sugar to make a little harder, instead of starch syrup a little more supplements to add sweetness, but can reduce the pace of the foot.

Repagination and sodium glutamate add a rich flavor to your foot.

Licorice, cinnamon and angelica are herb medicinal herbs with warm properties, complementing the cold energy of pigs' paws and adding to the elimination and fragrance.

In one embodiment, the capsaicin (100,000 scoville) may be included in an amount of 0.1 to 5 parts by weight, preferably 1 to 3 parts by weight, more preferably 1 part by weight per 1000 parts by weight of the pig pig.

Capsaicin promotes digestion, prevents accumulation of fat in the body, burns fat and is effective in weight control. It also has the effect of adding the spicy taste of seasonings and removing the smell of foots.

In Korea, the pungency taste of hot pepper powder is divided into 5 levels by 1 ~ 40 mg / 100g of capsaicin and 40 ~ 100 mg / 100g of capsaicin in the study of standardization and utilization of red pepper powder 100 to 150 mg / 100 g for the third step, 150 to 500 mg / 100 g for the fourth step, and 500 mg / 100 g or more for the fifth step. However, in the case of spicy foot pants, almost all of them are producing spicy sauce by adding pepper powder or capsaicin according to the experience of the manufacturer. In the present invention, capsaicin (100,000 scoville), which can produce a strong spicy taste even in a small amount, can be used to enhance convenience in manufacturing, and the capsaicin concentration is selected so that the spicy flavor preferred by consumers can be obtained. However, capsaicin in units of 100,000 to 2,000,000 scoils may be used without limitation.

In one embodiment, the present invention provides a method of treating a swine foot, comprising: (a) removing hair from a foot of a pig by first removing it; (b) removing the residual hair of the foot of the pig from which the blood stains is removed by adding a flame, and then washing; (c) 2.869 parts by weight of seasoning ingredients are added to 97.131 parts by weight of water, and the mixture is heated at 85 to 100 占 폚 for 30 to 40 minutes to prepare broth for cooking the foot; (d) adding the broth and the washed pig legs at a ratio of 1: 1 on a weight basis, and heating the mixture to 95 to 100 DEG C for 120 minutes; And (e) removing the cooked pork paws and allowing them to stand at a temperature of 10 to 15 DEG C, wherein the seasoning material comprises 0.414 weight parts of onion, 97.1 weight parts of water, 0.518 parts by weight Dae wave; 0.259 parts by weight of garlic; 0.171 parts by weight of ginger; 0.034 parts by weight of red pepper seeds; 0.207 parts by weight of shochu; 0.259 parts by weight of starch syrup; 0.026 part by weight licorice; 0.026 part by weight of cinnamon; 0.052 parts by weight of pepper; 0.259 parts by weight of salt of sun; 0.016 parts by weight of Angelica gigas; 0.259 parts by weight of sugar; 0.104 parts by weight of sodium L-glutamate; 0.165 parts by weight of recycled yarn; And 0.1 part by weight of capsaicin.

However, the amount of pork paws, the seasoning material, the amount of capsaicin, the kind, and the process of dipping the meat described in the present specification are not limited to those described above, and may be changed as needed in the art.

The present invention also provides a spicy pork leg produced by the above process.

The spicy footbath of the present invention not only enjoys a pungent taste that is deeper than that of a conventional pantyhose but also has reduced smell and feel, has a soft meat quality and a high moisture content.

Hereinafter, the present invention will be described in detail by way of examples. The present embodiments are illustrative of the present invention and do not limit the scope of the present invention.

<Examples>

Example  One

(1) Preparation of pig legs

The frozen pigs 'legs were kept at 5 ° C or less as raw materials, and they were thawed in flowing water. The pigs' feet were removed with a razor and the pigs were dipped in water to remove the blood. After removing the blood, a torch flame was added to remove the remaining hairs, and then washed with a rotary drum to remove impurities to prepare fresh pig legs.

(2) Production of broth

2.969 parts by weight of seasoning material was added to 97.131 parts by weight of water and heated at 85 to 100 ° C for 30 to 40 minutes to complete broth. The seasoning material was 0.414 parts by weight of onion per 97.131 parts by weight of water; 0.518 parts by weight Dae wave; 0.259 parts by weight of garlic; 0.171 parts by weight of ginger; 0.034 parts by weight of red pepper seeds; 0.207 parts by weight of shochu; 0.259 parts by weight of starch syrup; 0.026 part by weight licorice; 0.026 part by weight of cinnamon; 0.052 parts by weight of pepper; 0.259 parts by weight of salt of sun; 0.016 parts by weight of Angelica gigas; 0.259 parts by weight of sugar; 0.104 parts by weight of sodium L-glutamate; 0.165 parts by weight of recycled yarn; And 0.1 parts by weight of capsaicin (100,000 scoville) were used.

(3) Process of cooking

The prepared broth and the washed pork paw were weighed in a jelly pot at a weight ratio of 1: 1 and matured at 95 to 100 ° C for 120 minutes. The cooked pork paws were recovered and cooled to 10 to 15 ° C, vacuum packed and stored.

Example  2

Spicy pig paws were prepared according to the method of Example 1, except that 0.3 parts by weight of capsaicin was added.

Comparative Example

The pig legs were prepared according to the method of Example 1, except that capsaicin was not included.

<Experimental Example>

In order to specifically investigate the characteristics of the spicy footbag according to the present invention, general components, meat color (meat portion, fat portion), water holding capacity and shearing force were measured as the quality characteristics in Example 1, Example 2 and Comparative Example as follows And pH, TBA, VBN, TMC (0, 7, 14 and 28 days) were measured as storage characteristics.

1. Experimental Method

(1) Meat measurement

The white plate (L *, 94.04; a *, 0.

13; (D65) was used as a light source, using a spectro color meter (Model JX-777, Color Techno System Co.) standardized with a Hunter Lab colorimeter ), The a * value indicating the degree of redness and the b * value indicating the degree of yellowness.

2) Shear force

The muscle is sheared so that the sample is in the shape of a 3cm thick stalk at right angles to the direction of the muscle fiber, and heated to 70 ° C in the muscle inner temperature and then allowed to cool for 30 minutes in running water. A 1 cm diameter core was drilled cylindrical in the direction of the muscle fiber to obtain a sample. The sample was cut in a direction perpendicular to the direction of the muscle fiber using a Rheometer (Compac-100, Sun Scientific Co., Japan) .

3) Water holding capacity

0.5 ± 0.05 g of the pulverized sample is placed in an upper filter tube of a centrifuge tube, heated in a water bath at 80 ° C. for 20 minutes, and allowed to stand for 10 minutes. The upper filter tube is placed under the centrifuge tube and centrifuged at 2000 rpm for 10 minutes. After centrifugation, the remaining samples are displayed as a ratio to the sample weight before heating.

4) General composition

Moisture, fat, protein and ash (%) are measured according to the AOAC method (1990).

5) pH

50 ml of distilled water is added to 5 g of the sample and the measurement is carried out. All samples were homogenized at 230 rpm for 30 seconds using a homogenizer (Stomacher ^® 400 circulator), then measured with a pH meter (Mteeler Delta 340, Mettler-tolede, Ltd) ℃.

6) Sensory judgment

Five sensory test agents evaluate four items: juiciness, year, flavor, and overall acceptability. Each point is rated at 1 (very poor) to 5 (very good).

7) Fat acidity

50 But of Butylated Hydroxytoluene (BHT) and 15 ml of distilled water are added to 5 g of a small sample, and homogenized at 13,500 rpm for 10 seconds with a homogenizer (IKA Model T-25 Basic). 4 ml of TBA / TCA mixed solution is added to 2 ml of the homogeneous solution, mixed for 10 seconds in a stirrer, and heated for 15 minutes in a thermostatic chamber at 90 ° C. The cooled sample was centrifuged at 3,000 rpm for 15 minutes (Hanil Co., Model Union 5 kr), and the supernatant was recovered and the absorbance at 531 nm was measured with a spectrophotometer (Spectronic model Genesys 5) (TBARS). &Lt; / RTI &gt;

(1)

TBARS = absorbance × 5.88

8) Volatile basic nitrogen (VBN)

To investigate the degree of denaturation of protein, volatile basic nitrogen is measured by Conway microdiffusion analysis. After taking 10 g of sample, add about 90 ml of distilled water, homogenize at 75,000 rpm for 1 minute with a homogenizer, and filter using a filter paper (Whatman No. 1). 1 ml of the filtrate was placed on the left side of the outer chamber of the coway, 1 ml of 50% K ₂ CO ₃ was added to the outer chamber, and 1 ml of 0.01NH ₂ BO ₃ and 500 μl indicator (0.066% Red: bromocresol green = 1: 1 in 0.066% ethanol), and the lid closed with glycerin was closed. Then, the sample in the outer chamber was reacted with K ₂ CO ₃ . After the reaction, the reaction is promoted in an incubator at 37 ° C for 120 minutes. The control group does not contain K ₂ CO ₃ . The lid of the accelerated Conway is opened and quickly calculated by measuring the amount of 0.01NH ₂ SO ₄ consumed until neutrality with a 10 μl GC injector.

9) Total number of microorganisms

Total microorganisms were homogenized in a stomacher bag for 30 seconds by adding 90 ml of a 0.1% peptone solution to 10 g of the sample using a serial dilution method. Subsequently, the serially diluted samples were inoculated into a PCA (plate count agar) medium and cultured at 37 ° C for 48 hours. After completion of the culture, counting was performed with a colony counter. The unit of total microbial count is expressed as Log cfu / g.

10) Capsycinoid assay

Capsaicin and dihydro capsaicin contents were analyzed in the following manner. 2g of spicy paws were mixed with 50ml of methanol and extracted with UltraTurrax ^® homogenizer (Janke & Kunkel IKAL abortechnik) for 2 minutes with stirring. After the homogenization, the funnel was placed in a 100 ml volumetric flask, filtered through Watman filter paper (Whatman No. 2, Watman International), and then diluted with methanol. The extract was filtered with a 0.45 μm nylon membrane filter, and capsaicinoid was quantitatively analyzed using HPLC (Jasco). The analytical column was a Luna 5μ C18 (2) 100A column (5 ㎛, 4.6 × 250 mm, Phenomenex Inc.) and detected using a fluorescence detector (Ex _λ = 280 nm, Em _λ = 320 nm). The mobile phase was acetonitrile: water: glacial acetic acid (60: 39: 1, v / v / v) and the flow rate was 1.0 ml / min.

<Result>

1. General composition analysis

Common components of spicy footwear with capsaicin added ingredient(%) Control group Example 1 Example 2 moisture 60.03 + 0.64 ^a 59.95 ± 0.85 ^a 57.31 ± 0.67 ^b protein 32.9 ± 0.74 33.89 + - 0.81 34.26 ± 1.04 Fat 6.18 ± 0.20 ^b 4.29 ± 0.16 ^c 6.91 + - 0.30 ^a Ash 0.88 0.08 ^c 1.85 ± 0.08 ^a 1.5 ± 0.06 ^b

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 1, the water content was the lowest in Example 2. Protein content was not significantly different between treatments, and fat content was the highest in Example 2. The ash content was the highest in Example 1 and the lowest in the control group. From the above, it can be seen that Example 1 has lower contents of fat components than the control group and Example 2, and can lower the calorie of the foot without meat quality.

2. Water holding capacity Shear force  analysis

Conservative and shear forces of spicy paws with capsaicin added Item Control group Example 1 Example 2 Water holding capacity 90.82 ± 0.60 ^b 93.00 ± 0.61 ^a 92.70 + - 0.50 ^a Shear force (g) 1933.09 ± 545.51 1495.48 + - 348.45 1844.94 ± 619.11

^a-b There is a significant difference between the different alphabets (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 2, the water holding capacity of the spicy foot was the highest in Example 1 and lowest in the control group. Shear force showed no significant difference in the treatment interval, but Example 1 showed the lowest value. From the above, it can be seen that Example 1 has a high moisture content and a soft texture.

3. Meat and fat parts Color  analysis

Meat portion of spicy foot pork with capsaicin added Item Control group Example 1 Example 2 Brightness (L) 52.02 + - 0.55 ^a 31.16 ± 6.16 ^c 37.66 + 4.07 ^b Redness (a) 5.74 ± 0.27 ^c 14.19 ± 1.19 ^b 15.42 + 0.83 ^a Yellow color (b) 17.10 + - 1.23 ^c 21.17 ± 1.87 ^b 24.08 ± 2.0 ^a

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 3, the lightness of the meat portion of the spicy foot was significantly higher in the control group, and the redness was the highest in Example 2 and the lowest in the control group. The yellowness index was the highest in Example 2.

The color of the fat part of spicy pussy with capsaicin added Item Control group Example 1 Example 2 Brightness (L) 36.69 + 4.33 ^a 30.57 ± 3.41 ^b 28.12 + - 4.55 ^b Redness (a) 14.25 ± 0.90 ^b 15.03 ± 0.47 ^b 16.79 ± 1.06 ^a Yellow color (b) 18.56 +/- 1.45 20.42 + 2.69 16.62 ± 6.05

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 4, the brightness of the spicy foot pork was significantly higher in the control group than in the control group, and the redness was the highest in Example 2. There was no significant difference in yellowness.

(4) Sensory evaluation

Sensory evaluation of spicy footbands with capsaicin added Item Control group Example 1 Example 2 Color 4.00 ± 0.00 ^a 3.00 ± 0.00 ^b 2.16 ± 0.40 ^c zest 3.50 ± 0.54 3.25 + - 0.41 3.41 + - 0.49 Texture 3.16 ± 0.75 3.25 + - 0.41 3.25 + - 0.41 Juiciness 3.16 ± 0.40 3.33 ± 0.81 3.33 + - 0.51 Overall acceptability 3.50 ± 0.54 3.66 ± 0.51 3.25 + - 0.41

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In the sensory evaluation, 5 points were evaluated as being perfect, 1 point was evaluated as very bad, and 5 points were evaluated as very good. In Table 5, meat color, flavor, texture, juiciness and overall acceptability were evaluated, and there was a difference in each item, but the highest value was obtained in the comprehensive preference of Example 1. Taken together, the consumer has the highest overall preference for Example 1, which has a relatively high redness and yellowness, but also a soft texture and a high moisture content, than Example 2, which has only a high degree of redness.

(5) Storage stability evaluation

1) pH change

The pH during the storage period of spicy piglets with capsaicin added Item storage duration Control group Example 1 Example 2

pH
0 day 6.27 + - 0.01 ^c 6.40 ± 0.00 ^a 6.30 ± 0.00 ^b Day 7 6.44 + 0.01 ^a 6.26 + - 0.01 ^b 6.19 0.02 ^c Day 14 6.35 ± 0.00 ^a 6.21 ± 0.00 ^c 6.32 ± 0.00 ^b Day 28 6.08 ± 0.00 ^b 6.32 ± 0.01 ^a 6.05 + - 0.01 ^c

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 6, the pH change during the storage period of the spicy foot was significantly higher in the control group than in the control group at the 7th day and 14th day of storage. On the 28th day of storage, Example 1 was significantly higher than the other treatments. The lowest pH change between day 0 and day 28 was Example 1.

2) Protein turnover

Protein deterioration (VBN) during storage of spicy paws with capsaicin Item storage duration Control group Example 1 Example 2
VBN (mg%)

0 day 26.53 + - 0.69 ^c 41.45 + 0.95 ^a 39.16 ± 0.83 ^b Day 7 31.89 ± 0.57 ^b 42.41 + 1.52 ^a 41.59 ± 0.27 ^a Day 14 35.73 ± 2.21 41.18 ± 1.35 40.31 + - 2.90 Day 28 35.50 ± 1.10 ^c 41.72 ± 0.54 ^a 39.53 + - 0.72 ^b

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 7, the change in protein decay during the storage period of spicy paws was significantly higher in Example 1 than in the control, and was the lowest in the control group. In the 7th day of storage, the control group was lowest and the treatment groups of Example 1 and Example 2 added with capsaicin were significantly higher. There was no significant difference between treatments at 14 days of storage. The 28th day of storage was significantly lower in the control group. Compared with the control with no capsaicin addition, the difference in protein decay between the 0th day and the 28th day was relatively low in Examples 1 and 2 in which capsaicin was added.

3) Fat acidity

During the storage period of spicy piglets supplemented with capsaicin, the fatty acid group (TBARS) Item storage duration Control group Example 1 Example 2
TBA
(Mg / 1,000 g of malonaldehyde) 0 day 0.23 + - 0.01 ^b 0.35 + 0.03 ^a 0.34 + 0.03 ^a Day 7 0.39 + 0.02 ^a 0.35 + 0.03 ^a 0.26 ± 0.02 ^b Day 14 0.28 0.02 ^a 0.20 ± 0.01 ^b 0.29 0.05 ^a Day 28 0.38 + 0.01 ^a 0.31 0.02 ^b 0.32 ± 0.01 ^b

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 8, the change in fatty acid groups during the storage period of spicy paws was significantly higher in Example 1 and Example 2 in which capsaicin was added than in the control group on the 0th day of storage, whereas the control group and Example 1 Respectively. And the lowest in Example 1 at 14 days of storage. On the 28th day of storage, the control group was significantly higher than those of Examples 1 and 2. The smallest difference in regional acidity between day 0 and day 28 was Example 2.

4) Number of microorganisms

The total number of microorganisms (TMC) during the storage period of spicy paws added with capsaicin Item storage duration Control group Example 1 Example 2
TMC
(log cfu / g)

0 day 5.41 ± 0.03 ^a 3.68 ± 0.10 ^b 3.77 ± 0.07 ^b Day 7 7.65 ± 0.00 ^b 6.38 ± 0.03 ^c 7.77 ± 0.00 ^a Day 14 7.30 ± 0.00 ^b 7.00 ± 0.00 ^c 7.77 ± 0.00 ^a Day 28 7.97 ± 0.03 ^b 7.3 ± 0.00 ^c 8.27 ± 0.00 ^a

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 9, the total number of microorganisms during the storage period of spicy paws was significantly higher in the control group at the 0th day of storage and at the 7th day and 14th day of storage, the treatment group of Example 1 was the lowest, 2 was the highest. Example 2 was significantly higher at 28 days of storage, and was the lowest at Example 1. In Example 1 and 2, the total microbial counts were significantly lower at day 0 than at the control, while the lowest microbial counts at day 28 were Example 1.

6 pork feet segmental content of capsaicin

Capsaicin content of spicy paws with capsaicin added Item Example 1
(meat) Example 1
(Fat) Example 1
(Meat + fat) Example 2
(meat) Example 2
(Fat) Example 2
(Meat + fat) Capricosid
(/ / G) 1306.59
± 14.59 537.55
± 30.35 835.94
± 55.83 1382.75
± 9.88 881.79
± 28.51 1132.71
± 52.96 Dihydrocapsicoside (占 퐂 / g) 799.33
± 0.42 351.62
± 17.51 514.29
± 35.10 911.83
± 10.85 584.5
± 29.89 733.51
+ - 18.70

In the ^ac respective treatments different alphabets are significantly different (p <0.05).

Control group: capsaicin-free, Example 1: capsaicin 0.1%, Example 2: capsaicin 0.3%

In Table 10, the content of capsicoside and dihydrocapsicoside in all portions of meat, fat, and meat + fat was higher than that of Example 1 in Example 2. The low content of capsaicin in fat compared to meat appears to be due to the fact that the protein content of the foot is much higher than the fat content, as shown in Table 1. However, when comparing the accumulation amounts of capecicose and dihydrocapsicoside according to the difference in capsaicin concentration, it can be seen that the difference between the fat and fat in Example 1 and Example 2 is larger than that in meat (protein) The permeability of capsaicin appears to be excellent.

<Summary>

In the above results, in the comparison of the water holding capacity and the shearing force of the spicy paw with capsaicin addition, the water holding power was significantly higher in Examples 1 and 2 in which capsaicin was added than in the control group in which capsaicin was not added, , But the results of Examples 1 and 2 were somewhat lower than those of the control group. Therefore, the spicy foot pants with capsaicin added had a high moisture content, so it was not bumpy and the texture was smooth.

In the comparison of the meat color of spicy paws, the control group without the capsaicin had a significantly higher brightness value, and the redness value was higher in Example 2 in which 0.3% of capsaicin was added.

In the sensory evaluation, the control group with no capsaicin showed a significantly higher value in meat color, but the flavor, texture, juiciness and overall acceptability did not show any significant difference between treatments. However, Example 1 in which 0.1% capsaicin was added in the overall preference showed a high value.

In the comparison of the storage characteristics, the degree of protein degradation was somewhat higher than that of the control group in Example 1 and Example 2 in which capsaicin was added, and in Example 1 and Example 2, But it was significantly lower than that of the control group after 28 days of storage. The total microbial counts of Example 1 were significantly lower in all storage periods.

The content of capsaicin in paws was higher as the amount of capsaicin was increased in all parts such as meat and fat, and the permeability of capsaicin to fat was better than that of meat.

As a result, the feet with capsaicin showed high water holding capacity and slightly soft meat quality, and showed high brightness value and redness value. In addition, the sensory evaluation of Example 1 in which 0.1% capsaicin was added showed high overall acceptability, texture and juiciness. Therefore, in the present invention, spicy pig legs were prepared under the condition of capsaicin 0.1%.

Claims (5)

(a) a step (S10) of removing the blood after first removing the hairs of the pig foot;
(b) a step (S20) of removing the residual hair of the foot of the pig from which the blood stains is removed secondarily;
(c) 1 to 10 parts by weight of a seasoning material containing capsaicin is added to 90 to 99 parts by weight of water, and the mixture is heated at a temperature of 70 to 120 ° C for 30 minutes to 2 hours to prepare broth for cooking );
(d) adding the broth and the washed pig legs at a ratio of 1: 0.5 to 2 by weight, and heating the mixture at 70 to 120 ° C for 30 to 150 minutes to obtain a footstep (S40); And
(e) extracting the immature pig legs and allowing them to cool to a temperature of 2 to 25 DEG C (S50). The method of claim 1, wherein in step (c), the seasoning material is selected from the group consisting of onion, green onion, garlic, ginger, red pepper seed, soju, syrup, licorice, cinnamon, pepper, &Lt; / RTI &gt; wherein the method comprises the steps of: The method according to claim 1, wherein the capsaicin is contained in an amount of 0.05 to 5 parts by weight per 1000 parts by weight of the pig pig. The method according to claim 1,
(a) removing the hair after removing the hair of the foot of the pig firstly;
(b) removing the residual hair of the foot of the pig from which the blood stains is removed by adding a flame, and then washing;
(c) adding 2.869 parts by weight of seasoning to 97.131 parts by weight of water, and heating the mixture at a temperature of 85 to 100 DEG C for 30 minutes to 40 minutes to prepare broth for cooking the foot;
(d) adding the broth and the washed pig legs at a ratio of 1: 1 by weight, and heating the mixture at 95 to 100 ° C for 120 minutes to drench the foot paw; And
(e) bringing out the soaked pig legs and allowing to stand at a temperature of 10 to 15 DEG C,
The seasoning material contained 0.414 weight parts of onion, 97.1 weight parts of onion, 0.518 parts by weight Dae wave; 0.259 parts by weight of garlic; 0.171 parts by weight of ginger; 0.034 parts by weight of red pepper seeds; 0.207 parts by weight of shochu; 0.259 parts by weight of starch syrup; 0.026 part by weight licorice; 0.026 part by weight of cinnamon; 0.052 parts by weight of pepper; 0.259 parts by weight of salt of sun; 0.016 parts by weight of Angelica gigas; 0.259 parts by weight of sugar; 0.104 parts by weight of sodium L-glutamate; 0.165 parts by weight of recycled yarn; And 0.1 parts by weight of capsaicin (100,000 scoville). A spicy pork leg produced by any one of claims 1 to 4.

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