KR20200020056A - A process for the preparation of pork belly immersed in liquid coffee and the pork belly prepared thereof - Google Patents

Abstract

The present invention relates to a production method of pork belly immersed in liquid coffee and to pork belly produced therefrom. The pork belly produced according to the production of the pork belly immersed in the liquid coffee produced according to the present invention immerses the pork belly in the liquid coffee at 5 to 10°C for 10 to 15 hours. The pork belly has an excellent antioxidant effect and an effect of increasing storage performance and is used as a processed food for luxury pork belly by not reducing color and texture at all and compared to the regular pork bellies but improving the color and texture to greatly enhance preference while reducing unpleasant odor.

Description

A process for the preparation of pork belly immersed in liquid coffee and the pork belly prepared carrots}

The present invention relates to a method for preparing pork belly immersed in liquid coffee and to pork belly prepared according to the present invention, and more specifically, by immersing pork belly in liquid coffee containing chlorogenic acid, not only an antioxidant effect and a storage effect can be obtained. The present invention relates to a method for preparing pork belly with reduced odor and to thereby prepared pork belly.

Due to the westernization and diversification of the diet, meat consumption is increasing day by day, and pork consumption is the most important. At the same time, the consumption of pork by-products such as pork skin, pig feet, head, intestines and bones is also increasing, and the development of food processing methods using pork by-products is actively underway.

Pork belly refers to the wide and flat shape from the rib cut off to the abdomen of pork, and it is called pork belly because red meat and fatty parts are overlapped in three layers. Doing. Pork belly contains a lot of fat and prevents contamination of bronchus and lungs to prevent pneumoconiosis, and it releases harmful substances such as mercury and lead out of the body to thaw. In particular, pork belly is rich in vitamin B group and various minerals such as high quality protein, potassium, iron, phosphorus, etc., compared to other meats, and high iron content is known to prevent iron deficiency anemia.

However, due to the peculiar adverse smell of pork, this causes disgust to eaters, and in particular, it is not suitable for the taste of women and children, which causes the consumption of pork, and due to the peculiar smell of pork, the smell and fishy smell. There is a problem that eating is inconvenient. In addition, there is a problem that the meat is stiff and the texture is poor due to the high temperature heating over 100 ℃ and can not be stored in the long term.

Conventional methods of treating pork were used by putting garlic, onions, ginger, salt, miso, and so on, but they did not completely catch the smell of pork or have long-term preservation problems. For example, grilled red pepper paste pork belly grilled with red pepper paste seasoned with pork to suit the taste of Koreans who love spicy taste was developed earlier. In addition, a method of removing odor and taste with a unique aroma extracted from cloves (Patent No. 0338356) ), A method using a meat seasoning sauce containing a water-soluble chitosan (registered patent No. 0366853), a method of ripening pork using a miso sauce (registered patent No. 0382281) has been tried.

However, the conventional methods as described above still do not completely remove off-flavor while maintaining the unique umami of pork.

On the other hand, coffee is a beverage made by roasting coffee tree seeds (powdered beans) with powdered powder and warm water or steam. In Korea, coffee consumption is about 17% for 4 years, from 2.91 kg per person in 2008 to 3.38 kg in 2011. In 2007, I drank coffee about 8 times a week.In 2013, the frequency increased to 12.3 times, which is the highest frequency of consumption per week among single foods. It is said that they eat more often than rice (7 times).

Coffee from the Rubiaceae Coffea is largely divided into Arabica, Robustacanephora and Liberica varieties, of which Arabica accounts for 75% of the world's production and has a good aroma and taste. It is recognized as the best quality. Robusta is somewhat higher in caffeine than Arabica. Liberica lacks yields and is less used than the two previous varieties.

It is called green beans, which are not processed, and the green beans themselves are not suitable for drinking due to their unique fishy taste.However, roasting and roasting the green beans destroys the tissues of green beans and contains various ingredients. As they come out, they give off their flavor and aroma, turning them into brown, delicious beans that we know of. Coffee roasting methods range from old-fashioned frying pan roasting methods that can be done at home to roasting with hot air with large mechanical equipment. The most common roasting method is drum roasting, roasting green beans in a rotating barrel. . Drum roasting puts green beans in a rotating barrel and fry them for about 10 to 18 minutes between about 160 degrees and 230 degrees. The green beans in a hot rolling mill are first shrunk and expand as time passes and the volume expands. It is brown coffee beans, which are ~ 60% larger and weighing 12-22% less. This coffee roasting is an important process that determines the quality of coffee after the quality of green beans and requires considerable skill. There are various coffee roasting stages, from mild to strong roasting, depending on the taste and aroma of the coffee desired.

However, roasting green beans has the disadvantage that chlorogenic acid, which is one of the active ingredients contained in green beans, is lost. Chlorogenic acid is a kind of polyphenolic compound and is a colorant unique to coffee beans. It has the effect of inhibiting the production of lipid peroxide, inhibiting cholesterol biosynthesis, antioxidant activity, and anticancer activity in vivo, and releasing glucose into the blood after a meal. It is known to reduce blood sugar levels by slowing down, reducing plasma and liver fat, and improving glucose tolerance. In particular, chlorogenic acid has recently been spotlighted as an effective ingredient in reducing the body fat.

Various attempts have been made to reduce the loss of such chlorogenic acid, and Patent No. 10-1364336 discloses (i) pulverizing (1) consisting of 1 to 90% by weight of unroasted coffee, based on the total weight of the ground coffee composition. ground) a first fraction consisting of 1 to 90% by weight of unroasted coffee based on the total weight of the coffee composition, and (ii) an amount of 99 to 10% by weight based on the total weight of the ground coffee composition than the first fraction. A second fraction consisting of ground coffee roasted to a higher degree of roast (i) to (ii) in a weight ratio of 10:90 to 80:20, containing at least 4 g of chlorogenic acid per 100 g of product Is presented. In addition, Patent No. 10-1060203 is a step of steaming the coffee beans not heat-treated for 5 to 9 hours at a temperature of 90 ~ 106 ℃ and drying the coffee beans steamed in the step 12 to 24 hours at a temperature of 50 ~ 70 ℃ And it is aged for 1 to 7 days at room temperature, and the step of steaming the dried and aged coffee beans at a temperature of 90 ~ 96 ℃ 5-10 hours and 12 to 24 hours at the temperature of 50 ~ 70 ℃ A method of processing coffee beans, in which the content of chlorogenic acid has been increased by repeatedly drying and aging 1-7 days at room temperature, has been proposed.

Therefore, the present inventors continue to study the production of pork belly with the antioxidant effect and the storage effect while maintaining the efficacy of the pork belly while removing the unpleasant odors of the pork belly, especially the liquid coffee, especially chlorogenic acid-containing liquid coffee By immersing for a certain time to obtain an antioxidant effect and storage effect can be obtained, as well as to prepare a pork belly with reduced odor is completed the present invention.

The technical problem to be solved in the present invention is to provide a method for producing pork belly that can not only obtain the antioxidant effect and storage effect, but also reduce the odor.

Another technical problem to be solved by the present invention is to provide a pork belly that has been added to the antioxidant effect and storage effect increased according to the manufacturing method and the discomfort of pork belly is reduced.

In order to solve the above technical problem, the present invention provides a method of manufacturing pork belly immersed in coffee, characterized in that the pork belly immersed in liquid coffee for 5 to 10 ℃ for 10 to 15 hours.

Preferably, the liquid coffee is chlorogenic acid-containing liquid coffee.

The chlorogenic acid-containing liquid coffee can be prepared by fermenting coffee beans with koji liquid.

Preferably, the chlorogenic acid-containing liquid coffee may be prepared by a method comprising the following steps:

(S1) fermenting coffee beans for 6 to 48 hours at 35-37 ° C. by adding koji liquid to the coffee beans;

(S2) drying the coffee beans fermented in the step (S1) until the water content is 10 to 13%;

(S3) roasting the coffee beans dried in the step (S2);

(S4) cooling the coffee beans roasted in the step (S3) to 30 ~ 50 ℃;

(S5) crushing the coffee beans cooled in the step (S4);

(S6) pulverizing the coffee beans crushed in the step (S5) in the state of fine powder of 100 ~ 150 mesh;

(S7) boiling the coffee powder ground in the step (S6) for 1 to 3 minutes at a temperature of 93 ~ 96 ℃; And

(S8) filtering the coffee boiled in the step (S7) to obtain a liquid coffee stock solution.

According to one embodiment of the present invention, the pork belly immersed in the liquid coffee of the present invention is superior to the general pork belly DPDP (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging ability and ABTS cationic radical scavenging ability is excellent antioxidant Have efficacy.

Therefore, the pork belly immersed in the liquid coffee prepared according to the present invention not only has an excellent antioxidant effect, but also can increase the shelf life, and the color and texture are not lowered at all compared to the general pork belly, while the unpleasantness is reduced, but rather the color sense. And it is expected that it can be used as a luxury pork belly processed food by greatly improving the degree of texture by improving the texture.

In the present invention, the pork belly is immersed in liquid coffee at 5 to 10 ° C. for 10 to 15 hours, thereby obtaining an antioxidant effect and increasing shelf life, as well as preparing a pork belly having reduced odor.

According to one specific embodiment of the present invention, the liquid coffee is a chlorogenic acid-containing liquid coffee, can be used both a liquid coffee fermented using chlorogenic acid-containing coffee or koji liquid, there is no particular limitation.

According to one specific embodiment of the present invention, the yeast solution comprises water and yeast formed by filling at least one selected grain from rice, wheat, green beans, barley, oats, and Aspergillus oryzae. After mixing at a weight ratio of 1 to 5, it is characterized in that the filtered.

According to one specific embodiment of the present invention, the Aspergillus duck is a fermentation strain of the genus Aspergillus, secreting amylase, protease and cellulase to break down carbohydrates and proteins, which are components of coffee beans, into sugars and amino acids, respectively.

According to one specific embodiment of the present invention, the yeast liquid is, for example, sprayed on coffee beans, or soaked in cotton cloth or non-woven fabric wrapped coffee beans up and down, or at least one of the methods to immerse the coffee beans soaked Characterized in that the selection.

According to one specific embodiment of the present invention, the yeast solution is characterized in that finely ground in a mixer by adding less than 15% of rice to the total volume of yeast solution.

According to one specific embodiment of the present invention, the chlorogenic acid-containing liquid coffee may be prepared by a method comprising the following steps:

(S1) fermenting coffee beans for 6 to 48 hours at 35-37 ° C. by adding koji liquid to the coffee beans;

(S2) drying the coffee beans fermented in the step (S1) until the water content is 10 to 13%;

(S3) roasting the coffee beans dried in the step (S2);

(S4) cooling the coffee beans roasted in the step (S3) to 30 ~ 50 ℃;

(S5) crushing the coffee beans cooled in the step (S4);

(S6) pulverizing the coffee beans crushed in the step (S5) in the state of fine powder of 100 ~ 150 mesh;

(S7) boiling the coffee powder ground in the step (S6) for 1 to 3 minutes at a temperature of 93 ~ 96 ℃; And

(S8) filtering the coffee boiled in the step (S7) to obtain a liquid coffee stock solution.

Grinding finely with a mixer by adding rice to the koji liquid makes it easier to use as a carbohydrate source of Aspergillus duckwood contained in the koji solution, alcohol produced in the process of carbohydrate fermented by Aspergillus duckwood, Sugar and other ingredients enhance the aroma and flavor of coffee beans, reduce the content of caffeine, and play a role in suppressing the loss of chlorogenic acid.

According to a specific embodiment of the present invention, the rice is a glutinous rice or non-glutinous rice can be used both, if it exceeds the above range is not preferable because the degree of fermentation of coffee beans is not enough.

After the fermentation, the dried coffee beans are placed in the clay loam and the roasting is started. The roasting is stopped at 160 ° C., which is yellow, and cooled to 30-50 ° C.

Roasting the coffee beans in the yellow earthenware serves to prevent a sudden change in the roasting temperature and to maintain a constant temperature, and further improves the taste and aroma of the coffee by the far-infrared radiation is released during the roasting process.

The chlorogenic acid contained in the green beans was converted to quinic acid at a temperature of 170 ° C, and thus roasting was performed at a temperature lower than 160 ° C. In addition, it is preferable to roast at a low temperature of less than 160 ℃ because the fishy taste of green beans is changed to a sweet taste between 150 ~ 160 ℃.

The chilled coffee beans are not preferable because the fat content of about 13% of fat can be oxidized by frictional heat when using a grain grinder. In addition, since the coffee beans were not swelled because of low temperature roasting, the coffee beans were first crushed finely by using a spiral roll mill machine, and the crushed coffee beans were secondly unshaped. Grinding 4 ~ 6 times with a roll mill machine to grind into fine powder of 100 ~ 200 mesh size. When pulverized in this way, it is possible to increase the amount of chlorogenic acid contained in the coffee.

Boil the ground coffee powder for 1 to 3 minutes at a temperature of 93 ~ 96 ℃. It is preferable to elute the coffee at the temperature, but lower than the temperature, the elution amount of chlorogenic acid is not low, it is not preferable, and if it is higher than the above range, the taste and aroma of the coffee is not good off it is not preferable.

The boiled coffee may be filtered through a filter paper or cotton cloth to obtain a liquid coffee stock solution.

The pork belly immersed in the liquid coffee prepared according to the present invention can be added to the addition of sweeteners and the like to improve the preference within the scope of the invention, there is no particular limitation on the type and content thereof.

Pork belly immersed in the liquid coffee prepared according to the present invention not only has an excellent antioxidant effect, but also can increase the shelf life, and the color and texture are not lowered at all compared to the general pork belly, while the unpleasantness is reduced, but rather the color and texture This improvement is expected to be used as a luxury pork belly processed food by greatly increasing the degree of preference.

The following drawings, which are attached to this specification, illustrate exemplary embodiments of the present invention, and together with the contents of the present invention serve to further understand the technical spirit of the present invention, the present invention is limited to the matters described in such drawings. It should not be construed as limited.
1 is a photograph of a chlorogenic acid-containing liquid coffee.
2 is a photograph showing a process of immersing in a liquid coffee according to the present invention.
Figure 3 is a photograph of pork belly immersed in liquid coffee in accordance with the present invention.
4 is a graph showing the DPPH radical scavenging ability of pork belly immersed in liquid coffee.

Hereinafter, examples and the like will be described in detail to help the understanding of the present invention. However, embodiments according to the present invention can be modified in many different forms, the scope of the invention should not be construed as limited to the following examples. Embodiments of the present invention are provided to more fully explain the present invention to those skilled in the art.

Preparation Example 1 Preparation of Liquid Coffee with High Chlorogenic Acid

0.3kg of Nuruk and 1.5kg of water were mixed and mixed well. 1 kg of the Arabica coffee beans was added to 1 kg of the yeast solution and fermented at a temperature of 35 ° C. for 12 hours.

The fermented coffee beans were dried to a moisture content of 13% in a drier and placed in an ocher earthenware and stopped roasting at 160 ° C., which was yellow. The roasted coffee beans were cooled to 40 ° C., and then pulverized first with a spiral roll mill, and then repeatedly pulverized five times with a private roll mill to obtain fine powdered coffee powder. The coffee powder was boiled in water at 95 ° C. for 2 minutes and filtered to complete a liquid coffee.

As a result of measuring the elution amount of chlorogenic acid in the prepared liquid coffee, it was found that it contained a high content of chlorogenic acid with a chlorogenic acid content of 10.76%.

1 is a photograph of a chlorogenic acid-containing liquid coffee.

Example 1 Preparation of Pork Belly Dipped in Liquid Coffee

The pork belly was immersed in the liquid coffee and stored in the refrigerating chamber for 13 hours to prepare pork belly immersed in the liquid coffee.

2 is a photograph showing a process of immersing in a liquid coffee according to the present invention.

Figure 3 is a photograph of pork belly immersed in liquid coffee in accordance with the present invention.

<Example 2> Preparation of pork belly immersed in chlorogenic acid-containing liquid coffee

The pork belly was immersed in the high chlorogenic acid-containing liquid coffee obtained in Preparation Example 1 and stored in the refrigerator for 13 hours to prepare pork belly immersed in the chlorogenic acid-containing liquid coffee.

<Test Example 1> Measurement of the physical properties of pork belly immersed in liquid coffee

Physical properties of pork belly immersed in the liquid coffee and chlorogenic acid-containing liquid coffee prepared in Examples 1 and 2 were measured as follows.

Adaptor No. Hardness and springness were measured using a rheometer equipped with 34 (Compac-10II, Sun Scientific Co., Ltd., Tokyo, Japan). The measurement sample was cut to 2.5 cm in width and length, respectively, and the cut surface was measured. The speed of the adapter was 120 mm / min. The results are shown in Table 1 below. Normal pork belly was used as a control.

Metric
Treatment Hardness
(Hardness g / cm 2) Springness
(Elastic g / cm 2) Control 297.9 47.7 Example 1 386.2 72.7 Example 2 444.2 81.4

As shown in Table 1, it was shown that the pork belly immersed in the liquid coffee and chlorogenic acid-containing liquid coffee of Examples 1 and 2 in all physical properties of hardness and elasticity. From these results, it is believed that the pork belly immersed in the liquid coffee according to the present invention can increase the palatability of the texture rather than the normal pork belly.

Test Example 2 Antioxidant Effect Measurement

DPPH radical scavenging ability was measured to measure the antioxidant effect of pork belly immersed in liquid coffee according to the present invention.

Each pork belly sample was pulverized, loaded into 20 μL of a brown 1.5 ml light-shielding tube, and loaded into 180 μL of 0.1 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH) solution. Thereafter, the mixture was centrifuged at 15,000 rpm for 2 minutes at 4 ° C., and the supernatant was placed in a transparent 1.5 mL tube, loaded in 200 μL in a 96-well plate, and the absorbance was measured at 517 nm using a spectrophotometer. DPPH radical scavenging ability was calculated according to the following equation (1).

At this time, OD _Sample is the absorbance value measured by mixing the sample and DPPH solution, OD _Blind is the absorbance value measured by adding ethanol instead of the sample.

The experimental values were repeated three times, measured, and expressed as average values. Normal pork belly was used as a control.

4 is a graph showing the DPPH radical scavenging ability of pork belly immersed in liquid coffee. As shown here, pork belly immersed in liquid coffee and chlorogenic acid-containing liquid coffee showed a significant improvement in antioxidant activity, which is believed to be due to liquid coffee, especially liquid coffee containing chlorogenic acid.

Test Example 3 Sensory Evaluation

Sensory evaluation was performed for pork belly and general pork belly immersed in the liquid coffee and chlorogenic acid-containing liquid coffee according to the present invention of Examples 1 and 2. Specifically, 30 adult men and women aged 40 to 60 years of age were examined for sensory evaluation after establishing a stable criterion for discrimination and characteristics about characteristics to be evaluated through the curriculum. The sensory test items consisted of appearance, texture, preference taste, preference fragrance, non-preferred fragrance, and overall preference, and the sensory characteristics were evaluated using the 7-point scale method. Pork belly was grilled on a grill and tasted, and then sensory evaluation was performed.

division Example 1 Example 2 Control Exterior 6.09 6.09 4.43 Texture 5.99 6.21 4.43 Affinity taste 5.87 6.34 4.32 Affinity incense 5.56 6.33 4.09 Unfavorable incense 5.76 6.09 4.05 Overall preference 5.84 6.33 4.08

As shown in Table 2, the pork belly of Examples 1 and 2 immersed in the liquid coffee and chlorogenic acid-containing liquid coffee prepared in accordance with the present invention is very excellent in appearance, texture, preference taste and aroma than the normal pork belly of the control group The sensory evaluation was shown, especially the unpleasant odor, which is a non-favorable scent, was significantly reduced. In particular, the pork belly immersed in the liquid coffee containing chlorogenic acid showed a very good sensory evaluation results.

<Test Example 4> Evaluation of the shelf life of pork belly immersed in liquid coffee

After the pork belly and general pork belly immersed in the liquid coffee and chlorogenic acid-containing liquid coffee according to the present invention of Example 1 and 2 for 2 weeks at -1 ° C, respectively, the evaluation of the smell and texture was the same as in Test Example 3 Performed by the method is shown in Table 3.

storage duration Displeasure
Organization Example 1 In a week 5.04 ± 1.42 5.45 ± 1.22 2 weeks later 4.23 ± 1.24 4.65 ± 0.34 Example 2 In a week 5.34 ± 1.42 5.98 ± 1.22 2 weeks later 5.23 ± 1.24 5.02 ± 0.34 Control In a week 2.32 ± 1.03 2.87 ± 0.46 2 weeks later 1.23 ± 1.33 1.73 ± 1.52

As shown in Table 3, the pork belly of Examples 1 and 2 immersed in the liquid coffee and the chlorogenic acid-containing liquid coffee prepared according to the present invention prepared according to the present invention was almost unpleasant after one week, fresh While the texture was alive, the pork belly in the control group began to have an unpleasant odor after 1 week of storage and was almost undetectable after 2 weeks.

Claims (6)

Method of producing pork belly immersed in coffee, characterized in that the pork belly immersed in liquid coffee for 5 to 10 ℃ for 10 to 15 hours. The method of claim 1,
Method for producing pork belly immersed in coffee, characterized in that the liquid coffee is chlorogenic acid-containing liquid coffee. The method of claim 2,
The chlorogenic acid-containing liquid coffee is a method of manufacturing pork belly immersed in coffee, characterized in that it is prepared by fermenting coffee beans using koji liquid. The method of claim 2,
The yeast solution is mixed with water at a weight ratio of 1: 1 to 5 by mixing the yeast formed by filling one or more grains selected from grains consisting of rice, wheat, green beans, barley and oats and Aspergillus oryza (Aspergillus oryzae). And then the method of manufacturing pork belly immersed in coffee, characterized in that it is prepared by filtration. The method of claim 2,
The chlorogenic acid-containing liquid coffee is a method of manufacturing pork belly immersed in coffee, characterized in that prepared by the method comprising the following steps:
(S1) fermenting coffee beans for 6 to 48 hours at 35-37 ° C. by adding koji liquid to the coffee beans;
(S2) drying the coffee beans fermented in the step (S1) until the water content is 10 to 13%;
(S3) roasting the coffee beans dried in the step (S2);
(S4) cooling the coffee beans roasted in the step (S3) to 30 ~ 50 ℃;
(S5) crushing the coffee beans cooled in the step (S4);
(S6) pulverizing the coffee beans crushed in the step (S5) in the state of fine powder of 100 ~ 150 mesh;
(S7) boiling the coffee powder ground in the step (S6) for 1 to 3 minutes at a temperature of 93 ~ 96 ℃; And
(S8) filtering the coffee boiled in the step (S7) to obtain a liquid coffee stock solution. Pork belly immersed in coffee prepared according to the method according to any one of claims 1 to 5.

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