KR20200096346A - Seasoned tteokgalbi and manufacturing method thereof - Google Patents
Seasoned tteokgalbi and manufacturing method thereof Download PDFInfo
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- KR20200096346A KR20200096346A KR1020190013521A KR20190013521A KR20200096346A KR 20200096346 A KR20200096346 A KR 20200096346A KR 1020190013521 A KR1020190013521 A KR 1020190013521A KR 20190013521 A KR20190013521 A KR 20190013521A KR 20200096346 A KR20200096346 A KR 20200096346A
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- A—HUMAN NECESSITIES
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- 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
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 양념 떡갈비 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 식감이 뛰어나고, 고기의 누린내를 최소화한 양념 떡갈비 및 이의 제조방법에 관한 것이다.The present invention relates to a seasoned Tteokgalbi and a method for producing the same, and more particularly, to a seasoned Tteokgalbi with excellent texture and minimizing the smell of meat, and a method for manufacturing the same.
본 발명은 원료육의 누린내를 제거할 수 있는 양념육 및 이의 제조방법에 관한 것이다.The present invention relates to seasoned meat capable of removing the smell of raw meat and a method for producing the same.
특히, 본 발명은 떡갈비의 원료육에 없는 영양분을 보충할 수 있도록 함으로써 건강한 먹거리를 제공하기 위한 양념 떡갈비 및 이의 제조방법에 관한 것이다.In particular, the present invention relates to a seasoned tteokgalbi and a manufacturing method thereof for providing healthy food by making it possible to supplement nutrients that are not present in the raw meat of tteokgalbi.
떡갈비는 갈비살을 곱게 다져서 양념하여 치댄 후 갈비뼈에 도톰하게 붙여 양념장을 발라가며 구워 먹는 구이요리다.Tteok-galbi is a grilled dish that is eaten by chopping ribs finely, seasoning and kneading, then thickly pasting the ribs with seasoning.
떡갈비용 재료는 대부분 소나 돼지의 갈비를 사용하는데, 떡갈비용 주재료인 돼지고기나 소고기는 70% 정도의 수분을 포함하여, 약 20% 정도의 단백질과 6% 정도의 지방 및 미량의 탄수화물, 무기질, 비타민으로 이루어져 있다. 즉, 단백질과 지방은 풍부하나 탄수화물, 무기질, 비타민은 미량이다.Most of the ingredients for Tteokgal include beef or pork ribs, and pork or beef, the main ingredients for Tteokgal, contains about 70% moisture, about 20% protein, 6% fat, and traces of carbohydrates, minerals, It consists of vitamins. In other words, it is rich in protein and fat, but in trace amounts of carbohydrates, minerals and vitamins.
그런데 이러한 육류구이의 취식이 갈수록 많아지고 세월이 흐를수록 종래의 일반적인 양념으로는 육류구이의 맛에 싫증을 느끼게 되고, 육류 특유의 비릿한 냄새 등을 없애는데 부족함이 있어서 입맛이나 냄새에 예민한 사람들에게 육류구이는 아직도 별로 달갑지 않은 음식으로 남아 있다.However, as the eating of these meats increases, and as the years go by, the taste of grilled meats becomes boring with the conventional seasoning, and it is insufficient to remove the fishy smell of meat. Still remains an unpleasant food.
단백질과 지방은 인간에게 매우 중요한 기본 영양성분이지만, 옛날과는 달리 오늘날은 과잉 영양섭취가 문제이다. 과거에는 잘 먹지 못하여 기본 영양의 부족에서 오는 질환이 많았다. 그러나 오늘날에는 영양 과잉이나 불균형으로 암, 당뇨병, 고혈압 등의 생활 습관병이 발생하고 있다.Protein and fat are very important basic nutrients for humans, but unlike in the past, excessive nutrition is a problem today. In the past, there were many diseases caused by lack of basic nutrition because they could not eat well. However, lifestyle diseases such as cancer, diabetes, and high blood pressure are occurring due to excessive nutrition or imbalance.
오늘날 문명의 발달로 운동량은 점점 줄어들고 섭취되는 열량은 높아지고 있다. 소비되는 열량 이상 섭취된 음식은 간장과 피하 지방에 저장되어 인체 여러 기관에 부담을 준다. 이들 지방 중의 일부는 혈액 중에 들어가고 이러한 콜레스테롤이 늘어나면 혈액이 탁해지면서 유동성이 떨어지게 된다. 또한, 혈관 벽 안쪽에 침착 되어 혈관의 폭을 좁히며 심하면 혈관을 경화시키고 약하게 한다. 고혈압과 동맥경화가 이런 원인에 의해 비롯된다.With the development of civilization today, the amount of exercise is gradually decreasing and the amount of calories consumed is increasing. Food consumed more than the amount of calories consumed is stored in the liver and subcutaneous fat, which puts a burden on various organs of the body. Some of these fats enter the blood, and when this cholesterol increases, the blood becomes cloudy and the fluidity decreases. In addition, it is deposited on the inside of the blood vessel wall, narrowing the width of the blood vessel, and if severe, it hardens and weakens the blood vessel. High blood pressure and arteriosclerosis are caused by these causes.
과잉 영양은 소화기관에 커다란 부담을 주어, 과잉영양이 되풀이되면 소화액을 분비하는 위장, 간장, 췌장 모두가 손상되기 시작한다. 인체는 한계가 있어서 일정 한도 이상으로 계속 공급되는 음식을 계속 처리할 수가 없으며, 지나친 혹사는 결국 이들 기관에 질환을 불러오게 된다.Excess nutrition puts a great burden on the digestive system, and when the excess nutrition is repeated, the stomach, liver, and pancreas that secrete digestive juices all begin to be damaged. The human body has limitations and cannot continue to process food that is continuously supplied beyond a certain limit, and excessive overwork will eventually lead to diseases in these organs.
특히 비만은 건강의 적이라고 일컬어진다. 뚱뚱한 사람은 지방과다에 따른 부담으로 쉽게 피로하게 된다. 지방층이 심장을 에워싸고 압박하므로 위에서 언급한 질환 외에도 심장 질환이 일어나기 쉽다. 신체의 용적이 크기 때문에 말단까지의 혈관이 멀고 그만큼 심장에서 펌프해 주는 힘도 더 많이 필요하게 되기 때문이다.In particular, obesity is said to be the enemy of health. Fat people easily get tired from the burden of excess fat. The fat layer surrounds and compresses the heart, so in addition to the diseases mentioned above, heart disease is more likely to occur. Because the volume of the body is large, the blood vessels to the ends are far and the heart needs more power to pump.
과잉영양이 주는 문제는 여기서만 그치는 것이 아니다. 불임증도 현대 문명의 발달과 비례하고 있다. 미개발 국에는 임신중독증, 난산, 유산, 불임 등의 장애가 거의 없다. 새로운 세포를 키워주고 활력을 주어야 할 음식이 오히려 독소가 되고 있는 것이다.The problem of overnutrition doesn't stop there. Infertility is also proportional to the development of modern civilization. In undeveloped countries, there are almost no disorders such as addiction to pregnancy, difficult labor, miscarriage, and infertility. The food that needs to nourish and energize new cells is becoming a toxin.
따라서, 현대에는 상기와 같은 육류에 의한 영양 과잉으로 발생하는 문제 때문에 육류 요리를 기피하거나 식단에서 제외하는 경우도 발생한다.Accordingly, in modern times, meat dishes are avoided or excluded from the diet because of the problem caused by excess nutrition caused by meat as described above.
또한, 돼지고기는 기름기와 단백질 섬유가 많이 포함되어 있어 소화되는 시간이 오래 걸리고, 따라서 음식이 장 속에 장시간 동안 머물러있어 원활한 배변활동을 방해하기 때문에 변비에 걸리기 쉬운 문제가 있다.In addition, pork contains a lot of greasy and protein fiber, so it takes a long time to digest, and thus, food stays in the intestine for a long time, so there is a problem that it is prone to constipation because it interferes with smooth bowel movements.
상기와 같은 문제점을 해결하기 위해서, 본 발명은 비타민 B1, B2 및 C, Ca, K, Fe, P 등이 함유되도록 함으로써 육류의 섭취로는 부족한 비타민 및 미네랄을 보충할 수 있는 양념 떡갈비 및 이의 제조방법을 제공하는데 목적이 있다.In order to solve the above problems, the present invention is to contain vitamins B1, B2 and C, Ca, K, Fe, P, etc., so that the intake of meat can supplement vitamins and minerals that are insufficient, and its preparation It aims to provide a method.
또한, 본 발명은 글루타티온 성분이 함유되도록 함으로써, 육로 섭취로 인한 체내의 유해한 활성산소를 제거할 수 있는 양념 떡갈비 및 이의 제조방법을 제공하는데 목적이 있다.In addition, an object of the present invention is to provide a seasoned Tteokgalbi and a method for producing the same, which can remove harmful active oxygen from the body due to ingestion by land by allowing the glutathione component to be contained.
특히, 본 발명은 루틴 성분이 함유되도록 함으로써, 육류 섭취로 인한 혈액 속의 콜레스테롤 수치를 개선할 수 있고, 모세혈관을 강화시킬 수 있는 양념 떡갈비 및 이의 제조방법을 제공하는데 목적이 있다.In particular, an object of the present invention is to provide a seasoned Tteokgalbi and a method for producing the same, which can improve cholesterol levels in the blood due to consumption of meat, and strengthen capillaries by allowing the rutin component to be contained.
또한, 본 발명은 엽산(비타민 B9)이 함유되도록 함으로써, 육류 섭취로 인한 불임을 방지하고, 육류를 섭취하더라도 태아의 건강한 성장과 발달을 위한 DNA를 생성하는데 도움이 될 수 있는 양념 떡갈비 및 이의 제조방법을 제공하는데 목적이 있다.In addition, the present invention prevents infertility due to meat consumption by containing folic acid (vitamin B9), and seasoned rice cake ribs that can help to generate DNA for healthy growth and development of the fetus even when eating meat It aims to provide a method.
상기와 같은 목적을 달성하기 위해서, 본 발명에 따른 양념 떡갈비 제조방법은, 원료육을 분쇄하여 분쇄육으로 만드는 민스(mince)단계, 상기 분쇄육과 양념을 배합하여 배합육을 제조하는 배합육제조단계, 상기 배합육을 떡갈비 형상으로 성형하는 성형단계, 상기 성형된 배합육을 포장하는 포장단계 및 상기 포장된 배합육을 냉장보관 하는 냉장단계를 포함한다.In order to achieve the above object, the method for producing seasoned tteokgalbi according to the present invention includes a mince step of pulverizing raw meat into pulverized meat, a mixed meat production step of mixing the pulverized meat and seasoning to prepare a blended meat, And a molding step of molding the blended meat into a shape of rice cake ribs, a packaging step of packing the molded blended meat, and a refrigerating step of refrigerating the packed blended meat.
또한, 상기 원료육은, 우육 5 내지 5.4 중량부, 돈육 3.4 내지 3.8 중량부 및 우지방 0.9 내지 1.6 중량부로 구성될 수 있다.In addition, the raw material meat may be composed of 5 to 5.4 parts by weight of beef, 3.4 to 3.8 parts by weight of pork, and 0.9 to 1.6 parts by weight of beef fat.
또한, 상기 민스단계는, 분쇄기를 통해 상기 원료육을 분쇄하며, 상기 분쇄육은, 상기 분쇄기에 구성되며, 8 내지 12 mm의 지름으로 형성된 절삭홀을 포함하는 절삭망에 의해 8 내지 12 mm의 지름으로 분쇄될 수 있다.In addition, in the mince step, the raw meat is pulverized through a grinder, and the pulverized meat is configured in the grinder, and a diameter of 8 to 12 mm by a cutting net including a cutting hole formed in a diameter of 8 to 12 mm Can be crushed.
또한, 상기 배합육제조단계 전에, 상기 분쇄육 100 중량부에, 샬롯즙 5 내지 10 중량부 및 샬롯술 7 내지 12 중량부 중 어느 하나를 혼합하고, 2 내지 4 시간 동안 숙성시켜 잡내를 제거하는 잡내제거단계를 더 포함할 수 있다.In addition, before the blended meat production step, 100 parts by weight of the ground meat, 5 to 10 parts by weight of shallot juice and 7 to 12 parts by weight of shallot are mixed, and aged for 2 to 4 hours to remove odors. It may further include a step of removing odor.
또한, 상기 잡내제거단계의 샬롯술은, 샬롯을 10 내지 15 초간 착즙하여 생성한 샬롯즙과 청주를 1 : 5 내지 2 : 5 중량비율로 혼합하여 제조될 수 있다.In addition, the shallot liquor of the removal step may be prepared by mixing shallot juice and sake produced by juicing shallot for 10 to 15 seconds in a weight ratio of 1:5 to 2:5.
또한, 상기 배합육제조단계는, 상기 분쇄육 100 중량부에, 스테이크시즈닝 8 내지 12 중량부 및 정제수 4 내지 8 중량부의 조성으로 이루어진 양념으로 수행할 수 있다.In addition, the blended meat manufacturing step may be performed with a seasoning consisting of a composition of 8 to 12 parts by weight of steak seasoning and 4 to 8 parts by weight of purified water to 100 parts by weight of the ground meat.
또한, 상기 양념단계는, 상기 분쇄육 100 중량부에, 양파즙 2 내지 10 중량부를 더 포함하여 이루어진 양념으로 수행할 수 있다.In addition, the seasoning step may be performed with a seasoning comprising 100 parts by weight of the ground meat and 2 to 10 parts by weight of onion juice.
또한, 상기 배합육제조단계는, 상기 분쇄육 100 중량부에, 아스파라거스 분말 및 일정 길이로 절단된 아스파라거스 중 적어도 하나를 5 내지 10 중량부 더 포함하여 혼합할 수 있다.In addition, the blended meat manufacturing step may further include 5 to 10 parts by weight of at least one of asparagus powder and asparagus cut to a predetermined length, and mixed with 100 parts by weight of the ground meat.
또한, 상기 아스파라거스 분말은, 아스파라거스를 동결건조한 후, 50 내지 100 mesh로 분쇄하여 제조될 수 있다.In addition, the asparagus powder may be prepared by lyophilizing the asparagus and pulverizing it into 50 to 100 mesh.
또한, 상기 절단된 아스파라거스는, 5 내지 10 mm의 길이로 절단될 수 있다.In addition, the cut asparagus may be cut to a length of 5 to 10 mm.
상기와 같은 해결수단에 의해, 본 발명은 비타민 A, 비타민 B, 비타민 C, Ca, K, Fe, P 등이 풍부하게 함유되도록 함으로써 육류의 섭취로는 부족한 비타민 및 미네랄을 보충하여 영양 불균형을 예방할 수 있는 효과가 있다.By the solution as described above, the present invention prevents nutritional imbalance by supplementing vitamins and minerals that are insufficient by intake of meat by making it rich in vitamin A, vitamin B, vitamin C, Ca, K, Fe, and P. It can have an effect.
또한, 본 발명은 글루타티온 성분이 함유되도록 함으로써, 육로 섭취로 인한 체내의 유해한 활성산소를 제거하여 항암 효과가 있으며, 항산화 활성을 할 수 있어 박테리아의 증식을 억제함으로써 원료육의 부패 속도를 늦출 수 있고, 이취에 의한 불쾌함을 저감시킬 수 있다. In addition, the present invention has an anticancer effect by removing harmful free radicals from the body due to ingestion by meat by allowing glutathione to be contained, and can inhibit the growth of bacteria since it has an antioxidant activity, thereby slowing the spoilage rate of raw meat, Discomfort caused by off-flavor can be reduced.
특히, 본 발명은 루틴 성분이 함유되도록 함으로써, 육류 섭취로 인한 혈액 속의 콜레스테롤 수치를 개선하고, 모세혈관을 강화함으로써, 동맹경화, 고혈압, 뇌출혈과 같은 혈관 관련 질환을 예방할 수 있는 효과가 있다.In particular, the present invention has the effect of preventing vascular-related diseases such as alliance sclerosis, hypertension, and cerebral hemorrhage by improving cholesterol levels in the blood due to consumption of meat and strengthening capillaries by allowing the rutin component to be contained.
또한, 본 발명은 엽산(비타민 B9)이 함유되도록 함으로써, 육류 섭취로 인한 불임 방지하는 효과가 있으며, 육류를 섭취하더라도 태아의 건강한 성장과 발달을 위한 DNA를 생성하는데 도움이 되므로 조산을 방지할 수 있는 효과가 있다.In addition, the present invention has the effect of preventing infertility due to meat consumption by making it contain folic acid (vitamin B9), and even when eating meat, it helps to generate DNA for healthy growth and development of the fetus, so it can prevent premature birth. There is an effect.
또한, 본 발명은 가용성 섬유와 불용성 섬유가 함유되도록 함으로써, 배설물을 체외로 배출되기 쉬운 상태로 만들 수 있으므로, 배변활동을 활성화할 수 있는 효과가 있다.In addition, the present invention has the effect of activating bowel movements, since it is possible to make excrement easily discharged to the outside of the body by allowing the soluble fiber and the insoluble fiber to be contained.
아울러, 본 발명은 살균, 항균 작용을 하는 알리신 성분으로 원료육을 숙성시킴으로써, 원료육의 잡내를 제거할 수 있으며, 제조과정에서 발생할 수 있는 원료육의 부패를 방지할 수 있는 효과가 있다.In addition, the present invention has an effect of aging raw meat with an allicin component that has a sterilizing and antibacterial action, thereby removing the odor of raw meat and preventing spoilage of raw meat that may occur during the manufacturing process.
도 1은 본 발명의 일 실시예에 의한 양념 떡갈비의 제조방법에 관한 순서도이다.
도 2는 본 발명의 다른 일 실시예에 의한 양념 떡갈비의 제조방법에 관한 순서도이다.1 is a flowchart illustrating a method of manufacturing seasoned tteokgalbi according to an embodiment of the present invention.
Figure 2 is a flow chart related to the manufacturing method of seasoned tteokgalbi according to another embodiment of the present invention.
이하 본 발명의 바람직한 실시 예를 통해 상세히 설명하기에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정하여 해석되어서는 아니 되며, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야 함을 밝혀둔다.Before describing in detail through a preferred embodiment of the present invention, terms or words used in the present specification and claims are limited to conventional or dictionary meanings and should not be interpreted, but meaning consistent with the technical idea of the present invention. And should be interpreted as a concept.
본 명세서 전체에서, 어떤 부재가 다른 부재 "상부에" 위치하고 있다고 할 때, 이는 어떤 부재가 다른 부재에 접해 있는 경우뿐 아니라 두 부재 사이에 또 다른 부재가 존재하는 경우도 포함한다.Throughout this specification, when a member is said to be positioned "above" another member, this includes not only the case where a member is in contact with the other member, but also the case where another member exists between the two members.
본 명세서 전체에서, 어떤 부분이 어떤 구성요소를 "포함" 한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.Throughout this specification, when a certain part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated.
각 단계들에 있어 식별부호는 설명의 편의를 위하여 사용되는 것으로 식별부호는 각 단계들의 순서를 설명하는 것이 아니며, 각 단계들은 문맥상 명백하게 특정 순서를 기재하지 않는 이상 명기된 순서와 다르게 실시될 수 있다. 즉, 각 단계들은 명기된 순서와 동일하게 실시될 수도 있고 실질적으로 동시에 실시될 수도 있으며 반대의 순서대로 실시될 수도 있다.In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of each step, and each step may be performed differently from the specified order unless a specific order is clearly stated in the context. have. That is, each of the steps may be performed in the same order as the specified order, may be performed substantially simultaneously, or may be performed in the reverse order.
이하에서는 본 발명의 바람직한 실시 예를 통해 본 발명의 양념 떡갈비 및 이의 제조방법에 관하여 보다 상세히 설명하고자 한다.Hereinafter will be described in more detail with respect to the seasoned tteokgalbi of the present invention and a method of manufacturing the same through a preferred embodiment of the present invention.
본 발명에 의한 양념 떡갈비는, 원료육을 분쇄하여 분쇄육으로 만드는 민스(mince)단계, 분쇄된 원료육과 양념을 배합하여 배합육을 제조하는 배합육제조단계, 배합육을 떡갈비 형상으로 성형하는 성형단계, 성형된 배합육을 포장하는 포장단계 및 포장된 배합육을 냉장보관 하는 냉장단계를 포함한다.Seasoned Tteokgalbi according to the present invention is a mince step of pulverizing the raw meat into pulverized meat, a mixed meat production step of mixing the pulverized raw meat and seasoning to produce a blended meat, and a molding step of forming the blended meat into a shape of Tteokgalbi , A packaging step of packing the molded blended meat and a refrigerating step of refrigerating the packed blended meat.
민스단계는, 떡갈비의 원료가 되는 원료육을 분쇄기로 분쇄하는 단계로, 본 발명에 의한 양념 떡갈비의 원료육은, 우육, 돈육 및 우지방 중 적어도 하나가 포함될 수 있으나, 이에 한정하지 않고, 풍미를 위해서라면 다양한 육류가 포함될 수 있다.The mince step is a step of pulverizing the raw material meat used as the raw material of Tteokgalbi with a grinder, and the raw material meat of the seasoned Tteokgalbi according to the present invention may include at least one of beef, pork, and beef fat, but is not limited thereto, and for flavor Ramen noodles can contain a variety of meats.
본 발명에 의한 원료육은 바람직하게는, 우육 5 내지 5.4 중량부, 돈육 3.4 내지 3.8 중량부 및 우지방 0.9 내지 1.6 중량부로 구성될 수 있다.The raw meat according to the present invention may preferably consist of 5 to 5.4 parts by weight of beef, 3.4 to 3.8 parts by weight of pork, and 0.9 to 1.6 parts by weight of beef fat.
원료육은 민스단계에서 분쇄기로 분쇄됨으로써 분쇄육이 되어 상호 혼합되는 것이 수월하고, 원하는 형상으로 성형이 가능하다.The raw meat is pulverized with a grinder in the mince step to become pulverized meat and is easily mixed with each other, and can be molded into a desired shape.
분쇄기의 배출구(분쇄된 고기가 배출되는 부분)에는 8 내지 12 mm의 지름으로 형성된 절삭홀이 형성된 절삭망이 구성되며, 절삭홀은 적어도 하나가 구성된다. 분쇄기의 내부에서 분쇄된 분쇄육은 절삭망을 통해 절삭홀의 형상으로 외부로 배출된다. 본 발명에 의한 분쇄육은 10 mm 절삭홀로 배출되는 것이 바람직하다. A cutting net formed with a cutting hole having a diameter of 8 to 12 mm is formed at the outlet of the grinder (a portion from which the pulverized meat is discharged), and at least one cutting hole is formed. The crushed meat pulverized inside the grinder is discharged to the outside in the shape of a cutting hole through a cutting net. The crushed meat according to the present invention is preferably discharged through a 10 mm cutting hole.
본 발명에 의한 양념 떡갈비는, 우육, 돈육 및 우지방을 상술한 중량부로 먼저 혼합한 후 분쇄하여 배합육제조단계 과정을 거치는 전혼합방식과, 우육, 돈육 및 우지방을 각각 분쇄하여 상술한 중량부로 혼합한 후 배합육제조단계 과정을 거치는 후혼합방식으로 제조될 수 있다. The seasoned Tteokgalbi according to the present invention includes a pre-mixing method in which beef, pork, and beef fat are first mixed in the above-described parts by weight and then pulverized to go through the process of preparing the blended meat, and the above-described weight It can be prepared in a post-mixing method, which is mixed with a part and then goes through the process of a mixed meat production step.
본 발명에 의한 배합육제조단계를 설명하기에 앞서, 본 발명에 의한 양념 떡갈비 제조방법은, 배합육제조단계 전에, 민스단계에서 생성된 분쇄육의 잡내를 제거하기 위한 잡내제거단계를 더 포함할 수 있다.Prior to explaining the mixed meat production step according to the present invention, the seasoned tteokgalbi production method according to the present invention further comprises a odor removal step for removing the odor of the ground meat produced in the mince step before the mixed meat production step. I can.
본 발명에 의한 잡내제거단계는, 샬롯을 사용하여 분쇄육의 잡내를 제거한다.In the step of removing odors according to the present invention, odors from ground meat are removed using shallots.
샬롯은 양파의 한 종류로 주로 프랑스를 비롯한 유럽과 동남아 지역에서 재배된다. 모양은 양파와 매우 비슷하지만 크기는 양파의 1/4 정도로 작고, 일반적으로 갈색 샬롯, 바나나 모양의 바나나 샬롯이 유통되며, 대부분의 품종이 양파보다 세밀한 층을 가지고 있고 수분이 적어 6개월 이상 저장이 가능하다. Shallot is a type of onion, mainly grown in Europe and Southeast Asia, including France. The shape is very similar to the onion, but the size is as small as 1/4 of the onion. Generally, brown shallots and banana shallots in the shape of bananas are distributed. Most varieties have a finer layer than onions and have less moisture, so they can be stored for more than 6 months. It is possible.
샬롯의 영양성분은 양파와 유사하나 항산화 물질인 퀘르세틴(quercetin) 함량이 2.7배, 청혈작용을 하는 아릴설파이드 함량이 1.9배 높게 함유되어 있다. 또한 항산화 물질로 암 발생 위험을 감소시키고 콜레스테롤 생성을 억제해 최적의 콜레스테롤 수치를 유지해 주는 알리신(allicin)도 풍부하다. 이와 더불어 비타민 중에서는 비타민 A와 C의 함량이 가장 높아 폐 및 구강암을 예방하고 피부 미용 개선에 도움이 되며, 아스파라거스와 같이 엽산이 풍부한 것으로 알려져 있다.The nutrients of shallot are similar to onions, but the antioxidant quercetin content is 2.7 times higher and the aryl sulfide content is 1.9 times higher. It is also rich in allicin, which is an antioxidant that reduces the risk of cancer and inhibits cholesterol production to maintain optimal cholesterol levels. In addition, among vitamins, the content of vitamins A and C is the highest, which helps prevent lung and oral cancer and improves skin beauty, and is known to be rich in folic acid like asparagus.
알리신은 매우 강력한 살균, 항균 작용을 하는 성분이다. 식중독균을 죽이고 위궤양을 유발하며 위암의 발병률을 높이는 헬리코박터 파이로리균까지 죽이는 효과가 있다. 결핵균과 이질균, 호열자균, 임질균에 대해서도 살균효과를 가지고 있다. Allicin is a very powerful antiseptic and antibacterial component. It kills food poisoning bacteria, causes stomach ulcers, and kills Helicobacter pylori, which increases the incidence of stomach cancer. It also has a sterilizing effect against Mycobacterium tuberculosis, Shigella, thermophilic bacteria, and gonorrhea.
알리신은 비린내 등 음식의 잡내를 잡고 맛을 돋우며 소화를 원활하게 하는 효능도 가지고 있는데, 고기에 들어 있거나 번식할지 모르는 세균과 잡내 등을 잡고 맛을 살리며 소화가 잘 되도록 할 수 있고, 체내에서 비타민 B1이 빠져나가는 것을 막아준다.Allicin has the effect of catching odors of food such as fishy odors, enhancing taste, and facilitating digestion.It can capture bacteria and odors that may be contained in meat or reproduce, preserve taste, and make digestion easier. Vitamins in the body It prevents B1 from escaping.
본 발명에 의한 잡내제거단계의 일 실시예는, 우육 5 내지 5.4 중량부, 돈육 3.4 내지 3.8 중량부 및 우지방 0.9 내지 1.6 중량부로 구성된 분쇄육 100 중량부에, 샬롯으로 만들어진 샬롯즙 5 내지 10 중량부를 혼합하고, 2 내지 4 시간 동안 -2 내지 2℃의 냉장 온도에서 숙성시킨다.An embodiment of the odor removal step according to the present invention is 100 parts by weight of ground meat consisting of 5 to 5.4 parts by weight of beef, 3.4 to 3.8 parts by weight of pork, and 0.9 to 1.6 parts by weight of beef fat, and 5 to 10 of shallot juice made of shallots. Mixing parts by weight, and aged at a refrigeration temperature of -2 to 2 ℃ for 2 to 4 hours.
샬롯즙은, 압착하여 즙을 추출하는 착즙부(미도시)와, 고형물이 여과된 즙을 저장하는 저장부(미도시)를 포함하여 구성된 착즙기로 제조되며, 샬롯을 10 내지 15 초간 착즙한다. 착즙기는, 통상적으로 실시하는 공지된 기술로 상세한 설명은 여기서 생략하도록 한다.The shallot juice is prepared with a juicer comprising a juice unit (not shown) for extracting juice by pressing and a storage unit (not shown) for storing the juice from which the solid is filtered, and the shallot is juiced for 10 to 15 seconds. The juicer is a conventionally known technique, and a detailed description thereof will be omitted here.
샬롯즙이 혼합된 분쇄육은, 샬롯의 알리신 성분에 의해 잡내가 제거되어 풍미가 좋은 양념 떡갈비가 될 수 있다.The crushed meat mixed with shallot juice can be savory seasoned tteokgalbi by removing the smell by the allicin component of shallot.
또한, 본 발명에 의한 잡내제거단계의 다른 일 실시예는, 우육 5 내지 5.4 중량부, 돈육 3.4 내지 3.8 중량부 및 우지방 0.9 내지 1.6 중량부로 구성된 분쇄육 100 중량부에, 샬롯과 술로 만들어진 샬롯술 7 내지 12 중량부를 혼합하고, 2 내지 4 시간 동안 -2 내지 2℃의 냉장 온도에서 숙성시킨다.In addition, another embodiment of the odor removal step according to the present invention is 100 parts by weight of ground meat consisting of 5 to 5.4 parts by weight of beef, 3.4 to 3.8 parts by weight of pork and 0.9 to 1.6 parts by weight of beef fat, shallots and shallots made of sake. 7 to 12 parts by weight of alcohol are mixed and aged at a refrigeration temperature of -2 to 2° C. for 2 to 4 hours.
샬롯술은, 상술한 샬롯즙과 청주를 1:5 내지 2 : 5 중량비율로 혼합한 것으로, 샬롯술이 혼합된 분쇄육은, 샬롯술에 숙성되면서 알리신 성분에 의해 잡내가 제거되며, 조리과정의 가열에 의해 알코올이 휘발되면서 잡내를 제거하기 때문에 더욱 풍미가 좋은 양념 떡갈비가 될 수 있다.Shallot liquor is a mixture of the above-described shallot juice and sake in a weight ratio of 1:5 to 2:5, and the crushed meat mixed with shallot liquor is aged in shallot liquor and the smell is removed by the allicin component, and the cooking process As the alcohol is volatilized by heating of, it removes the smell, so it can be a seasoned Tteokgalbi with more flavor.
다음으로, 배합육제조단계는, 분쇄육과 양념을 배합하여 배합육을 제조하는 단계이다.Next, the blended meat manufacturing step is a step of preparing blended meat by blending the ground meat and seasoning.
분쇄육은 후술할 양념과 교반됨으로써 배합육이되어 본 발명의 양념 떡갈비가 된다.The pulverized meat is mixed with the seasoning to be described later, thereby becoming a blended meat, and the seasoned rice cake ribs of the present invention.
본 발명에 의한 양념 떡갈비의 양념은, 배합육제조단계에서 상술한 우육 5 내지 5.4 중량부, 돈육 3.4 내지 3.8 중량부 및 우지방 0.9 내지 1.6 중량부로 구성된 원료육 100 중량부에, 스테이크시즈닝 8 내지 12 중량부 및 정제수 4 내지 8 중량부의 조성으로 이루어진다.The seasoning of the seasoned Tteokgalbi according to the present invention is 100 parts by weight of raw meat consisting of 5 to 5.4 parts by weight of beef, 3.4 to 3.8 parts by weight of pork and 0.9 to 1.6 parts by weight of beef fat, as described above in the mixed meat production step, and steak seasoning 8 to 12 It consists of a composition in parts by weight and 4 to 8 parts by weight of purified water.
또한, 본 발명에 의한 양념은 육류의 기름을 분해하며, 감칠맛을 더하기 위한 양파즙을 2 내지 10 중량부가 첨가될 수 있다. 양파즙의 경우, 상술한 잡내제거단계에 따라 첨가량을 달리 하는 것이 바람직하다. 일 예로, 잡내제거단계를 수행하지 않은 분쇄육에 양파즙을 첨가하는 경우, 분쇄육 100 중량부에, 양파즙 7 내지 10 중량부가 첨가되는 것이 바람직하고, 샬롯즙을 이용한 잡내제거단계를 수행한 경우, 분쇄육 100 중량부에, 양파즙 4 내지 6 중량부가 첨가되는 것이 바람직하며, 샬롯술을 이용한 잡내제거단계를 수행한 경우, 분쇄육 100 중량부에, 양파즙 1 내지 3 중량부가 첨가되는 것이 바람직하다.In addition, the seasoning according to the present invention decomposes the oil of meat, and 2 to 10 parts by weight of onion juice for adding umami may be added. In the case of onion juice, it is preferable to vary the amount added according to the above-described removal step. For example, when adding onion juice to ground meat that has not been subjected to the odor removal step, it is preferable to add 7 to 10 parts by weight of onion juice to 100 parts by weight of crushed meat, and performing the odor removal step using shallot juice In the case, it is preferable to add 4 to 6 parts by weight of onion juice to 100 parts by weight of crushed meat, and when performing the odor removal step using shallot alcohol, 1 to 3 parts by weight of onion juice is added to 100 parts by weight of crushed meat. It is desirable.
잡내제거단계와 양파즙을 첨가한 본 발명에 의한 양념 떡갈비는, 바람직하게는 샬롯즙 6 중량부로 잡내를 제거하고, 양파즙 5 중량부로 제조되거나, 샬롯술 10 중량부로 잡내를 제거하고, 양파즙 2 중량부로 제조되는 것이 가장 바람직하다. The seasoned Tteokgalbi according to the present invention to which the step of removing odor and onion juice is added, preferably remove odor with 6 parts by weight of shallot juice, and prepared with 5 parts by weight of onion juice, or remove odor with 10 parts by weight of shallot alcohol, and onion juice Most preferably, it is prepared in 2 parts by weight.
샬롯은 양파보다 단맛이 더 강하기 때문에 과도하게 사용되는 경우 양념 떡갈비가 달아지게 되므로, 기호도가 낮아질 수 있다. 본 발명에 의한 양념 떡갈비는, 샬롯으로 잡내를 없애고, 샬롯이 주성분으로 되어 양념된 것이 가장 바람직하나, 단맛의 조절을 위해 양파만 양념에 사용되는 것이다.Since shallot has a stronger sweetness than onions, if used excessively, seasoned Tteokgalbi will become sweet, so the preference may be lowered. The seasoned Tteokgalbi according to the present invention is most preferably seasoned with shallot, and the main ingredient is shallot, but only onions are used for seasoning to control sweetness.
샬롯으로 숙성된 본 발명에 의한 양념 떡갈비를 섭취함으로써, 항산화 물질인 퀘르세틴과, 청혈작용을 하는 아릴설파이드, 항산화 물질로 암 발생 위험을 감소시키고 콜레스테롤 생성을 억제해 최적의 콜레스테롤 수치를 유지해 주는 알리신, 비타민 A와 C, 엽산이 섭취되며, 이를 통해 떡갈비의 잡내를 잡고 맛을 돋우며 소화를 원활하게 할 수 있는 효과가 있으며, 체내에서 비타민 B1이 빠져나가는 것을 막아주는 장점이 있다.By ingesting the seasoned Tteokgalbi according to the present invention aged in shallots, allicin, which is an antioxidant, quercetin, aryl sulfide, which acts as an antioxidant, reduces the risk of cancer and suppresses cholesterol production, and maintains optimal cholesterol levels, Vitamins A, C, and folic acid are ingested. Through this, it has the effect of catching the bad smell of Tteokgalbi, enhancing the taste, and facilitating digestion, and has the advantage of preventing vitamin B1 from escaping from the body.
본 발명에 의한 양념 떡갈비의 양념은, 배합육제조단계에서 아스파라거스를 포함할 수 있다.The seasoning of seasoned Tteokgalbi according to the present invention may include asparagus in the mixed meat production step.
아스파라거스 백합과에 속하는 다년생 식물로 천문동(Asparagus cochinchinesis)이라고도 하며 미국과 유럽 등지에서는 샐러드뿐만 아니라 육류 요리에서 빼놓을 수 없는 채소로 많이 이용되고 있다.Asparagus is a perennial plant belonging to the lily family. It is also called Asparagus cochinchinesis, and is widely used as a vegetable indispensable in meat dishes as well as salads in the United States and Europe.
아스파라거스는 대부분의 소비량이 수입에 의존하고 있으나 소비패턴의 서구화에 따라 최근에 국내 생산량이 증가하고 있고 제주도를 비롯하여 강원도 홍천, 경기도 화성, 전북 남원, 경남 창원과 남해 등 전국적으로 50ha 이상이 재배되고 있다.Most of the consumption of asparagus depends on imports, but domestic production has recently increased due to the westernization of consumption patterns, and more than 50ha of asparagus are cultivated nationwide, including Jeju Island, Hongcheon in Gangwon-do, Hwaseong in Gyeonggi-do, Namwon in Jeonbuk, Changwon and Namhae in Gyeongnam. .
아스파라거스는, 100g 기준으로, 단백질 2.2g, 지방 0.12g, 탄수화물 3.88g, 섬유질 2.1g, 당분 1.88g을 포함하고 있고, 미네랄 성분으로는 칼슘 24mg, 칼륨 202mg, 인 52g, 마그네슘 14mg, 철분 2.14mg이 들어 있다.Asparagus, based on 100g, contains 2.2g of protein, 0.12g of fat, 3.88g of carbohydrates, 2.1g of fiber, and 1.88g of sugar, and minerals include calcium 24mg, potassium 202mg, phosphorus 52g, magnesium 14mg, iron 2.14mg Contains this.
또한, 아스파라거스는 비타민이 풍부하게 들어 있는데 하루 권장 섭취량 기준으로, 비타민 A는 29%, 비타민 C는 73%, 비타민 K는 180%, 비타민 E는 11%, 비타민 B1은 15%, 비타민 B2는 6%, 비타민 B3는 5%, 비타민 B6는 10%이 들어 잇다.In addition, asparagus is rich in vitamins. Based on the recommended daily intake, vitamin A is 29%, vitamin C is 73%, vitamin K is 180%, vitamin E is 11%, vitamin B1 is 15%, vitamin B2 is 6 %, vitamin B3 5%, vitamin B6 10%.
또한, 아스파라거스는 오메가 3 지방산과 오메가 6 지방산이 들어 있는데, 오메가 6 지방산은 섭취 시 체내에서 생합성 되지 않으며, 오메가 3 지방산은 고혈압, 알레르기성 질환 등의 성인병을 일으키는 에이코사노이드의 합성을 억제하고 학습능력 향상 및 수명연장 효과 등의 생체조절 기능이 있는 것으로 알려져 있고, 예로부터 혈관의 노화를 방지하고 혈중 콜레스트롤치를 낮추어 동맥경화를 예방하는 것으로 알려져 있다.In addition, asparagus contains omega 3 fatty acids and omega 6 fatty acids.Omega 6 fatty acids are not biosynthesized in the body when ingested, and omega 3 fatty acids inhibit and learn the synthesis of eicosanoids that cause adult diseases such as high blood pressure and allergic diseases. It is known to have a biological control function such as ability improvement and life extension effect, and has been known to prevent arteriosclerosis by preventing aging of blood vessels and lowering blood cholesterol levels.
그리고 아스파라거스에 함유된 글루타티온 성분은 양파의 20배, 마늘의 8배에 달하는 양이 포함되어 있으며, 활성산소가 일으키는 각종 세포 변종에 대응하고, 노화로 인한 세포 손상에 대응하며, 각종 염증에 소염제로 대응하는 것으로 알려져 있어 체내의 유해한 활성산소를 제거하여 항암 및 항산화 활성을 할 수 있는 효과가 있다. 본 발명은 글루타티온 성분을 통해 원료육의 부패 속도를 늦출 수 있으며, 특히, 이취에 의한 불쾌함을 저감시킬 수 있는 장점이 있다.And glutathione contained in asparagus contains 20 times that of onion and 8 times that of garlic. It responds to various cell strains caused by free radicals, responds to cell damage caused by aging, and is an anti-inflammatory agent for various inflammations. As it is known to respond, it has the effect of anticancer and antioxidant activity by removing harmful active oxygen in the body. The present invention can slow the spoilage rate of raw meat through the glutathione component, and in particular, has the advantage of reducing discomfort caused by off-flavor.
또한, 아스파라거스의 루틴 성분은 혈액 속의 콜레스테롤 수치를 개선하고, 모세혈관을 강화할 수 있으며, 비타민 K 역시 동맥에 쌓인 미네랄을 제거하여 혈압을 낮추는데 효과가 있는 것으로 알려져 있다. 아스파라거스를 섭취하면 동맹경화, 고혈압, 뇌출혈과 같은 혈관 관련 질환을 예방할 수 있다.In addition, the lutein component of asparagus is known to be effective in lowering blood pressure by removing minerals accumulated in arteries and improving cholesterol levels in blood and strengthening capillaries. Consuming asparagus can prevent vascular-related diseases such as alliance sclerosis, high blood pressure, and cerebral hemorrhage.
또한, 아스파라거스의 엽산(비타민 B9)은 아미노산과 핵산의 합성에 반드시 필요한 영양소로, 유전자를 만드는 핵산인 DNA 복제에 관여하는 효소의 조효소로 관여하며, 세포 분열과 성장에 기여도가 높은 것으로 알려져 있다. 엽산은 태아의 형성 과정에서 척수나 뇌의 질환을 초래하는 선척적 기형인 신경관 결손의 확률을 줄이는데 아주 중요한 물질로, 아스파라거스를 통해 엽산을 섭취함으로써 임신 가능성을 높여 불임을 방지하는 효과가 있으며, 태아의 건강한 성장과 발달을 위한 DNA를 생성하는데 도움이 되므로 조산을 방지할 수 있는 효과가 있다.In addition, asparagus folic acid (vitamin B9) is an essential nutrient for the synthesis of amino acids and nucleic acids, and is involved as a coenzyme for enzymes involved in DNA replication, a nucleic acid that makes genes, and is known to have a high contribution to cell division and growth. Folic acid is a very important substance in reducing the probability of neural tube defects, a congenital deformity that causes spinal cord or brain disease during the formation of the fetus. By ingesting folic acid through asparagus, it has the effect of preventing infertility by increasing the likelihood of pregnancy. It helps to generate DNA for healthy growth and development, so it has the effect of preventing premature birth.
또한, 아스파라거스는 불용성 섬유와 가용성 섬유가 함유되어 있는데, 불용성 섬유는 배설물을 배설물의 부피를 키우고 가용성 섬유는 배설물을 부드럽게 만들어 체외로 배출되기 쉬운 상태로 만들어 준다.In addition, asparagus contains insoluble fibers and soluble fibers, which insoluble fibers increase the volume of feces, while soluble fibers soften the feces, making them easy to be discharged from the body.
본 발명에 의한 아스파라거스를 포함하는 양념 떡갈비의 일 실시예는, 배합육제조단계에서 아스파라거스 분말이 양념에 배합될 수 있다. In one embodiment of the seasoned tteokgalbi containing asparagus according to the present invention, asparagus powder may be blended into the seasoning in the mixed meat production step.
분쇄육 100 중량부에, 아스파라거스 분말 5 내지 10 중량부가 첨가되는 것이 바람직하다.It is preferable to add 5 to 10 parts by weight of asparagus powder to 100 parts by weight of ground meat.
본 발명에 의한 분쇄된 아스파라거스는 아스파라거스를 세척하는 세척단계, 세척된 아스파라거스를 냉동보관하는 동결단계, 보관된 아스파라거스를 동결건조하는 건조단계 및 동결건조된 아스파라거스를 분말화하는 분쇄단계로 제조될 수 있다.The pulverized asparagus according to the present invention can be prepared by a washing step of washing asparagus, a freezing step of freezing the washed asparagus, a drying step of lyophilizing the stored asparagus, and a pulverizing step of powdering the lyophilized asparagus. .
세척단계는, 아스파라거스에 포함된 농약, 흙과 같은 불순물을 제거하기 위한 것으로, 식초를 혼합한 물에 10분 내지 30 동안 침지시킨 후 10 내지 20℃의 흐르는 물에 세척하는 방법으로 수행할 수 있다.The washing step is to remove impurities such as pesticides and soil contained in asparagus, and may be performed by immersing in water mixed with vinegar for 10 minutes to 30 and then washing in flowing water at 10 to 20°C. .
또한, 세척단계는, 살균, 항균 효과, 구충효과, 세정 효과가 있는 나노 버블이 함유된 기능수(육안으로 보이지 않는 미세한 산소 버블이 함유된 물)로 세척하여 불순물을 제거할 수도 있다.In addition, in the washing step, impurities may be removed by washing with functional water containing nanobubbles (water containing fine oxygen bubbles invisible to the naked eye) having sterilization, antibacterial effect, anthelmintic effect, and cleaning effect.
나노 버블이 함유된 기능수는 마이크로 버블과 비교할 때 직경이 50μm 이하인 마이크로 버블은 용존 산소를 공급하고 수질정화 기능만을 수행할 수 있는 반면에 직경 1μm(1 마이크로 미터：100만 분의 1미터) 이하의 매우 미세한 기포로서 나노 버블(nano bubbles)은 마이크로 버블의 용존 산소 공급 및 수질정화 기능에 더하여 살균이나 탈취 기능 및 작물의 생리활성을 촉진시킬 수 있는 특징적 차이점이 있어 나노 버블이 함유된 기능수를 이용하여 아스파라거스를 세척할 수 있다.Functional water containing nanobubbles is less than 1μm in diameter (1 micrometer: 1 millionth of a meter), while microbubbles with a diameter of 50μm or less can supply dissolved oxygen and perform only water purification functions compared to microbubbles. Nano bubbles are very fine bubbles of microbubbles, in addition to the dissolved oxygen supply and water purification functions of microbubbles, as well as sterilization and deodorization functions, as well as the characteristic differences that can promote the physiological activity of crops. Can be used to wash asparagus.
또한, 세척단계는, 차아염소산나트륨이 10 내지 500ppM 함유된 수용액에 1 내지 4 시간 침지시킨 후 10 내지 25℃의 흐르는 물에 세척하는 방법으로 수행할 수도 있다.In addition, the washing step may be performed by immersing in an aqueous solution containing 10 to 500 ppM of sodium hypochlorite for 1 to 4 hours and then washing in flowing water at 10 to 25°C.
이어서, 냉동단계는, 아스파라거스를 디프 프리저(deep freezer)에 동결시켜 보관하는 단계이다.Subsequently, the freezing step is a step of freezing and storing the asparagus in a deep freezer.
동결단계는 온도강하에 의한 아스파라거스의 수분활성도를 낮춤으로써 미생물의 번식환경을 어렵게 하여 변패를 방지하는 것이 바람직하다.In the freezing step, it is preferable to reduce the water activity of the asparagus due to a temperature drop, thereby making it difficult for microorganisms to reproduce and to prevent deterioration.
동결단계는 24 내지 48 시간 동안 -50 내지 -40℃의 온도에서 급속 냉동하여 보관하는 것이 바람직하나 이에 한정하지 않고, 급속동결 온도에 따라 적절한 시간으로 조절 가능하다.The freezing step is preferably rapidly frozen and stored at a temperature of -50 to -40°C for 24 to 48 hours, but is not limited thereto, and may be adjusted to an appropriate time according to the rapid freezing temperature.
이를 통해 아스파라거스의 조직 파괴를 방지하고 방지할 수 있다.This can prevent and prevent tissue destruction of asparagus.
다음으로, 건조단계는 동결단계 후의 아스파라거스를 시간 별로 순차적으로 온도를 높여 해당 아스파라거스의 얼음을 승화시켜 수분을 제거하는 단계이다.Next, in the drying step, the temperature of the asparagus after the freezing step is sequentially increased by time to sublimate the ice of the asparagus to remove moisture.
동결된 아스파라거스의 건조는 동결건조로 수행하는 것이 바람직하다. 동결건조는 원료를 동결시킨 후 급속히 진공을 걸어주어 얼음을 승화시켜 원료의 품질을 최대한 유지하며 건조시키는 건조 방법이다. 원료 자체가 구조를 유지하고 있는 과일, 채소, 야채, 곡물 등은 그 구조가 크게 변하지 않으면서 용이하게 건조가 가능하다.Drying of the frozen asparagus is preferably performed by lyophilization. Freeze-drying is a drying method in which raw materials are frozen and then vacuum is rapidly applied to sublimate ice to maintain the quality of raw materials as much as possible. Fruits, vegetables, vegetables, grains, etc., in which the raw material itself maintains its structure, can be easily dried without significantly changing its structure.
본 발명의 건조단계는 구체적으로, -35 내지 -25℃의 온도에서 시작하여 25 내지 35℃까지 순차적으로 온도를 높여 수행하는 것이 바람직하고, 동결건조 시간은 총 14 내지 22 시간으로써, 일정 시간이 지남에 따라 온도를 점차 높여 동결건조를 수행할 수 있다. Specifically, the drying step of the present invention is preferably performed by starting at a temperature of -35 to -25°C and sequentially increasing the temperature to 25 to 35°C, and the freeze-drying time is 14 to 22 hours in total. Freeze-drying can be performed by gradually increasing the temperature over time.
보다 바람직하게는, 0.5 mbar 이하의 진공압력 하에서 14 내지 22 시간 동안 수행하며, 먼저 -35 내지 -25℃에서 30분동안 동결 온도를 유지하는 제1 건조단계를 수행하고, 이후 동결 온도가 -30 내지 -20℃에 도달할 때까지의 시간을 100분으로 설정하여 제2 건조단계를 수행한다. 일 예로 -35℃의 동결 온도가 -30℃로 높아질 때까지 소요되는 시간을 100분으로 하는 것이다. More preferably, it is carried out for 14 to 22 hours under a vacuum pressure of 0.5 mbar or less, and first, a first drying step of maintaining the freezing temperature for 30 minutes at -35 to -25°C is performed, and then the freezing temperature is -30 The second drying step is performed by setting the time until it reaches -20°C to 100 minutes. For example, the time required for the freezing temperature of -35°C to increase to -30°C is 100 minutes.
이어서, 100분 동안 -20 내지 -10℃로 승온시키는 제3 건조단계, 100분 동안 -10 내지 -0℃로 승온시키는 제4 건조단계, 100분 동안 0 내지 10℃로 승온시키는 제5 건조단계, 100분 동안 10 내지 20℃로 승온시키는 제6 건조단계, 100분 동안 20 내지 30℃로 승온시키는 제7 건조단계, 100분 동안 25 내지 35℃로 승온시키는 제8 건조단계, 마지막으로, 제8 건조단계 이후, 25℃ 내지 35℃의 온도를 잔여시간 동안 유지하는 제9 건조단계를 포함하여 수행한다. 잔여시간이라 함은, 설정된 총 수행시간이 22시간이라 하고, 제8 건조단계까지 소요된 시간이 총 12시간 10분(730분)이면, 22시간에서 12시간 10분을 뺀 9시간 50분을 의미한다.Subsequently, a third drying step of raising the temperature to -20 to -10°C for 100 minutes, a fourth drying step of raising the temperature to -10 to -0°C for 100 minutes, and a fifth drying step of raising the temperature to 0 to 10°C for 100 minutes , The sixth drying step of raising the temperature to 10 to 20°C for 100 minutes, the seventh drying step of raising the temperature to 20 to 30°C for 100 minutes, the eighth drying step of raising the temperature to 25 to 35°C for 100 minutes, and finally, the first After the 8 drying step, a ninth drying step of maintaining a temperature of 25°C to 35°C for the remaining time is performed. Remaining time means that the set total execution time is 22 hours, and if the total time taken to the 8th drying step is 12 hours 10 minutes (730 minutes), 9 hours 50 minutes minus 12 hours 10 minutes from 22 hours it means.
상술한 동결 건조 조건은 진공압력, 동결 온도에 따라 적절한 시간으로 조절 가능하다.The above-described freeze drying conditions can be adjusted to a suitable time according to the vacuum pressure and freezing temperature.
분쇄단계는, 상술한 바와 같이 동결 건조된 아스파라거스를 분쇄기(미도시)로 5 내지 10초간 분쇄하여 50 내지 100 mesh로 분말화시키는 단계이다.The pulverization step is a step of pulverizing the freeze-dried asparagus as described above with a pulverizer (not shown) for 5 to 10 seconds and pulverizing it into 50 to 100 mesh.
분쇄시간은 아스파라거스의 양에 따라 조절 가능하다. 이와 같이 아스파라거스 분말은 얼음이 있던 자리에 미세한 기포가 생기게 되어 양념과 용이하게 배합되는 장점이 있다.The grinding time can be adjusted according to the amount of asparagus. As described above, the asparagus powder has the advantage of being easily blended with the seasoning because fine bubbles are generated in the place where the ice was.
상술한 바와 같이 제조되는 아스파라거스 분말은 양념 떡갈비의 양념과 배합될 수 있으며, 잡내제거단계에서 샬롯즙 또는 샬롯술에 5 내지 10 중량부 더 혼합되어 잡내 제거 및 부패 방지 효과를 향상시킬 수 있다.The asparagus powder prepared as described above may be blended with the seasoning of seasoned Tteokgalbi, and 5 to 10 parts by weight of shallot juice or shallot liquor in the odor removal step may be further mixed to improve odor removal and anti-rotation effects.
아스파라거스 성분이 포함된 본 발명에 의한 양념 떡갈비를 섭취함으로써, 육류로는 부족한 비타민과 미네랄 성분을 보충할 수 있으며, 육로 섭취로 인한 체내의 유해한 활성산소를 제거하여 항암 효과가 있고, 항산화 활성을 할 수 있어 박테리아의 증식을 억제함으로써 떡갈비의 부패 속도를 늦출 수 있어 이취에 의한 불쾌함을 저감시킬 수 있다.By ingesting the seasoned Tteokgalbi according to the present invention containing an asparagus component, it is possible to supplement vitamins and minerals that are insufficient with meat, and by removing harmful active oxygen in the body due to ingestion by meat, it has an anticancer effect and can have antioxidant activity. It can reduce the discomfort caused by off-flavor because it can slow the spoilage rate of Tteokgalbi by inhibiting the growth of bacteria.
또한, 루틴 성분이 함유되도록 함으로써, 육류 섭취로 인한 혈액 속의 콜레스테롤 수치를 개선하고, 모세혈관을 강화함으로써, 동맹경화, 고혈압, 뇌출혈과 같은 혈관 관련 질환을 예방할 수 있는 효과가 있다.In addition, it is possible to prevent vascular-related diseases such as alliance sclerosis, hypertension, and cerebral hemorrhage by improving cholesterol levels in the blood due to consumption of meat and strengthening capillaries by allowing the lutein component to be contained.
그리고, 엽산(비타민 B9)이 함유되도록 함으로써, 임신 가능성을 높여 불임을 방지하는 효과가 있으며, 태아의 건강한 성장과 발달을 위한 DNA를 생성하는데 도움이 되므로 조산을 방지할 수 있는 효과가 있으며, 가용성 섬유와 불용성 섬유가 함유되도록 함으로써, 배설물을 체외로 배출되기 쉬운 상태로 만들 수 있으므로, 배변활동을 활성화할 수 있는 장점이 있다.And, by making it contain folic acid (vitamin B9), it has the effect of preventing infertility by increasing the likelihood of pregnancy, and since it helps to generate DNA for healthy growth and development of the fetus, it has the effect of preventing premature birth, and is soluble. By allowing fibers and insoluble fibers to be contained, excrement can be easily discharged from the body, so there is an advantage of activating bowel movements.
본 발명에 의한 아스파라거스를 포함하는 양념 떡갈비의 다른 일 실시예는, 배합육에 절단된 아스파라거스가 포함된다. 즉, 분쇄육, 절단된 아스파라거스 및 양념이 배합되는 것을 의미한다.Another embodiment of the seasoned tteokgalbi containing asparagus according to the present invention includes cut asparagus in the mixed meat. In other words, it means that ground meat, cut asparagus and seasoning are blended.
절단된 아스파라거스는, 5 내지 10 mm의 길이로 절단되며, 10 mm의 길이로 절단되는 것이 바람직하다. 이는, 양념 떡갈비의 식감을 높이기 위함이다.The cut asparagus is cut to a length of 5 to 10 mm, and is preferably cut to a length of 10 mm. This is to enhance the texture of seasoned Tteokgalbi.
배합육에 포함되는 절단된 아스파라거스는 분쇄육 100 중량부에, 5 내지 10 중량부가 혼합되는 것이 바람직하다.The cut asparagus contained in the blended meat is preferably mixed with 100 parts by weight of ground meat and 5 to 10 parts by weight.
아스파라거스 성분이 포함된 본 발명에 의한 양념 떡갈비를 섭취함으로써, 육류로는 부족한 비타민과 미네랄 성분을 보충할 수 있으며, 육로 섭취로 인한 체내의 유해한 활성산소를 제거하여 항암 효과가 있고, 항산화 활성을 할 수 있어 박테리아의 증식을 억제함으로써 떡갈비의 부패 속도를 늦출 수 있어 이취에 의한 불쾌함을 저감시킬 수 있다.By ingesting the seasoned Tteokgalbi according to the present invention containing an asparagus component, it is possible to supplement vitamins and minerals that are insufficient with meat, and by removing harmful active oxygen in the body due to ingestion by meat, it has an anticancer effect and can have antioxidant activity. It can reduce the discomfort caused by off-flavor because it can slow the spoilage rate of Tteokgalbi by inhibiting the growth of bacteria.
또한, 루틴 성분이 함유되도록 함으로써, 육류 섭취로 인한 혈액 속의 콜레스테롤 수치를 개선하고, 모세혈관을 강화함으로써, 동맹경화, 고혈압, 뇌출혈과 같은 혈관 관련 질환을 예방할 수 있는 효과가 있다.In addition, it is possible to prevent vascular-related diseases such as alliance sclerosis, hypertension, and cerebral hemorrhage by improving cholesterol levels in the blood due to consumption of meat and strengthening capillaries by allowing the lutein component to be contained.
그리고, 엽산(비타민 B9)이 함유되도록 함으로써, 임신 가능성을 높여 불임을 방지하는 효과가 있으며, 태아의 건강한 성장과 발달을 위한 DNA를 생성하는데 도움이 되므로 조산을 방지할 수 있는 효과가 있으며, 가용성 섬유와 불용성 섬유가 함유되도록 함으로써, 배설물을 체외로 배출되기 쉬운 상태로 만들 수 있으므로, 배변활동을 활성화할 수 있는 장점이 있다.And, by making it contain folic acid (vitamin B9), it has the effect of preventing infertility by increasing the likelihood of pregnancy, and since it helps to generate DNA for healthy growth and development of the fetus, it has the effect of preventing premature birth, and is soluble. By allowing fibers and insoluble fibers to be contained, excrement can be easily discharged from the body, so there is an advantage of activating bowel movements.
또한, 절단된 아스파라거스가 양념 떡갈비에 혼합되어 있어 식감이 뛰어난 장점이 있다.In addition, the cut asparagus is mixed with the seasoned Tteokgalbi, so it has an excellent texture.
다음으로, 성형단계는 배합육제조단계를 거친 배합육을 떡갈비 형상으로 성형하는 단계이다. 떡갈비의 형상은 다양하게 성형될 수 있다.Next, the molding step is a step of molding the blended meat, which has been subjected to the blended meat production step, into a shape of rice cake ribs. The shape of Tteokgalbi can be variously molded.
포장단계는, 성형단계까지 마친 배합육을 밀봉 포장하는 단계로, 예열된 포장필름을 진공압으로 상기 배합육에 밀착시켜 포장하는 스킨포장으로 수행되는 것이 바람직하다. 이를 통해 유통 중 발생하는 흔들림에 의해 떡갈비 형상이 변형되는 것을 방지할 수 있고, 포장재 내부에 잔존하는 공간에 양념이 퍼져 지저분하게 보임으로써 품질이 낮은 상품인 것으로 오인 받는 것을 방지할 수 있다.The packaging step is a step of sealingly packaging the blended meat, which has been completed up to the molding step, and is preferably carried out by skin packaging in which a preheated packaging film is in close contact with the blended meat under vacuum pressure. Through this, it is possible to prevent the shape of the Tteokgalbi from being deformed by the shaking that occurs during distribution, and the seasoning spreads in the space remaining inside the packaging to make it look messy, thereby preventing being mistaken for a low-quality product.
또한, 본 발명은 포장단계 전에, 배합육을 가열하여 익히는 가열단계가 포함될 수 있다.In addition, the present invention may include a heating step of heating the blended meat to cook before the packaging step.
가열단계는, 160 내지 170 ℃의 온도로 가열된 가열판에 배합육을 올리고, 압력판으로 배합육의 상부를 일정 압력으로 누르면서 2 내지 3분 정도 익힌 후, 뒤집은 다음 타측면을 2 내지 3분 정도 익힌다. 이 후, 50 내지 80 ℃의 온도로 10 내지 13분 정도 익힌 후, 다시 뒤집어서 10 내지 13분 정도 익히는 것으로 수행될 수 있다.In the heating step, put the blended meat on a heating plate heated to a temperature of 160 to 170 °C, and cook it for 2 to 3 minutes while pressing the upper portion of the blended meat with a pressure plate at a certain pressure, turn over and cook the other side for 2 to 3 minutes. . Thereafter, it may be performed by cooking for 10 to 13 minutes at a temperature of 50 to 80° C., and then turning over again to cook for 10 to 13 minutes.
냉장단계는 포장된 배합육을 저온 환경에서 보관 하는 단계로, -2 내지 2 ℃의 온도에 보관된다.The refrigeration step is a step of storing the packaged blended meat in a low temperature environment, and is stored at a temperature of -2 to 2 °C.
본 발명은 상술한 특정의 실시예 및 설명에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능하며, 그와 같은 변형은 본 발명의 보호 범위 내에 있게 된다.The present invention is not limited to the specific embodiments and description described above, and any person having ordinary knowledge in the technical field to which the present invention pertains without departing from the gist of the present invention claimed in the claims can implement various modifications And, such modifications are within the scope of protection of the present invention.
[실시예 1][Example 1]
양념 떡갈비Seasoned Tteokgalbi
우육, 돈육 및 우지방을 10 mm로 각각 분쇄하고, 우육 5.2 중량부, 돈육 3.6 중량부 및 우지방 1.1 중량부가 혼합된 분쇄육 100 중량부에, 스테이크시즈닝 11.3 중량부 및 정제수 6.2 중량부를 배합하였다. 이후, 떡갈비 형상으로 성형하여 스킨포장하고, 포장된 양념 떡갈비를 2 ℃의 온도에 보관하였다.Beef, pork, and beef fat were pulverized into 10 mm, respectively, and 5.2 parts by weight of beef, 3.6 parts by weight of pork, and 1.1 parts by weight of beef fat were mixed with 100 parts by weight of crushed meat, and 11.3 parts by weight of steak seasoning and 6.2 parts by weight of purified water were mixed. . Then, it was molded into a shape of Tteokgalbi, skin-packed, and the seasoned Tteokgalbi was stored at a temperature of 2°C.
[실시예 2][Example 2]
샬롯으로 숙성된 양념 떡갈비Seasoned Tteokgalbi aged with shallot
우육, 돈육 및 우지방을 10 mm로 각각 분쇄하고, 우육 5.2 중량부, 돈육 3.6 중량부 및 우지방 1.1 중량부가 혼합된 분쇄육을 후술할 샬롯술과 혼합하였다. 샬롯술은, 샬롯을 12 초간 착즙하여 생성한 샬롯즙과 청주를 1 : 5 중량비율로 혼합한 것으로, 분쇄육 100 중량부에, 샬롯술 12 중량부를 혼합하였다. 이후, 4 시간 동안 2℃의 냉장 온도에서 숙성시켜 잡내를 제거하고, 잡내가 제거된 분쇄육 100 중량부에, 스테이크시즈닝 11.3 중량부 및 정제수 6.2 중량부를 배합하고, 떡갈비 형상으로 성형하여 스킨포장하였으며, 포장된 양념 떡갈비를 2 ℃의 온도에 보관하였다.Beef, pork, and beef fat were pulverized into 10 mm, respectively, and pulverized meat obtained by mixing 5.2 parts by weight of beef, 3.6 parts by weight of pork, and 1.1 parts by weight of beef fat was mixed with shallot to be described later. The shallot sake is a mixture of shallot juice and sake produced by juicing shallot for 12 seconds at a weight ratio of 1:5, and 100 parts by weight of ground meat and 12 parts by weight of shallot wine were mixed. Thereafter, aging at a refrigeration temperature of 2°C for 4 hours to remove odors, and 100 parts by weight of crushed meat from which odors were removed, 11.3 parts by weight of steak seasoning and 6.2 parts by weight of purified water were mixed, molded in a shape of rice cake ribs, and then skin-packed. , The packaged seasoned Tteokgalbi was stored at a temperature of 2 ℃.
[실시예 3][Example 3]
아스파라거스가 포함된 양념 떡갈비Seasoned Tteokgalbi with Asparagus
우육, 돈육 및 우지방을 10 mm로 각각 분쇄하고, 우육 5.2 중량부, 돈육 3.6 중량부 및 우지방 1.1 중량부가 혼합된 분쇄육 100 중량부에, 스테이크시즈닝 11.3 중량부와, 아스파라거스 분말 10 중량부 및 정제수 6.2 중량부를 배합하였다. 이후, 떡갈비 형상으로 성형하여 스킨포장하고, 포장된 양념 떡갈비를 2 ℃의 온도에 보관하였다.Beef, pork and beef fat are pulverized into 10 mm, respectively, and 5.2 parts by weight of beef, 3.6 parts by weight of pork and 1.1 parts by weight of beef fat are mixed 100 parts by weight of crushed meat, steak seasoning 11.3 parts by weight, and 10 parts by weight of asparagus powder And 6.2 parts by weight of purified water were added. Then, it was molded into a shape of Tteokgalbi, skin-packed, and the seasoned Tteokgalbi was stored at a temperature of 2°C.
아스파라거스 분말은 아스파라거스를 식초를 혼합한 물에 15분 동안 침지시킨 후 10℃의 흐르는 물에 세척하고, 24 시간 동안 -40℃의 온도에 급속 냉동시킨 후, 동결건조를 수행하였다. 동결건조는, 0.5 mbar의 진공압력에서 총 14시간 동안 수행하였으며, 먼저 -35℃의 온도에서 30분 건조, -30℃의 온도에 도달할 때까지 100분 건조, -20℃의 온도에 도달할 때까지 100분 건조, -10℃의 온도에 도달할 때까지 100분 건조, 0℃의 온도에 도달할 때까지 100분 건조, 10℃의 온도에 도달할 때까지 100분 건조, 20℃의 온도에 도달할 때까지 100분 건조, 25℃의 온도에 도달할 때까지 100분 건조, 마지막으로 잔여시간인 110분 동안 25℃의 온도에서 건조하였다. 동결건조된 아스파라거스는 10초간 분쇄하여 50 mesh로 분말화하였고, 상술한 양념에 포함하였다.Asparagus powder was immersed in water mixed with vinegar for 15 minutes, washed with flowing water at 10° C., and rapidly frozen at -40° C. for 24 hours, followed by freeze-drying. Lyophilization was performed for a total of 14 hours at a vacuum pressure of 0.5 mbar, first 30 minutes drying at a temperature of -35°C, 100 minutes drying until a temperature of -30°C was reached, and a temperature of -20°C was reached. Dry for 100 minutes until it reaches a temperature of -10℃, Dry for 100 minutes until it reaches a temperature of 0℃, Dry for 100 minutes until it reaches a temperature of 10℃, Dry for 100 minutes until it reaches a temperature of 10℃, Temperature of 20℃ It was dried for 100 minutes until reaching, and then dried for 100 minutes until reaching a temperature of 25°C, and finally dried at a temperature of 25°C for the remaining time of 110 minutes. The lyophilized asparagus was pulverized for 10 seconds and pulverized into 50 mesh, and was included in the above seasoning.
[실시예 4][Example 4]
아스파라거스가 포함된 샬롯 숙성 양념 떡갈비Charlotte Aged Seasoned Tteokgalbi with Asparagus
우육, 돈육 및 우지방을 10 mm로 각각 분쇄하고, 우육 5.2 중량부, 돈육 3.6 중량부 및 우지방 1.1 중량부가 혼합된 분쇄육을 후술할 샬롯술과 혼합하였다. 샬롯술은, 샬롯을 12 초간 착즙하여 생성한 샬롯즙과 청주를 1 : 5 중량비율로 혼합한 것으로, 분쇄육 100 중량부에, 샬롯술 12 중량부를 혼합하였다. 이후, 4 시간 동안 2℃의 냉장 온도에서 숙성시켜 잡내를 제거하고, 잡내가 제거된 분쇄육 100 중량부에, 스테이크시즈닝 11.3 중량부, 아스파라거스 분말 10 중량부 및 정제수 6.2 중량부를 배합하고, 떡갈비 형상으로 성형하여 스킨포장하고, 포장된 양념 떡갈비를 2 ℃의 온도에 보관하였다. 첨가된 아스파라거스 분말은 실시예 3과 같이 제조하였다.Beef, pork, and beef fat were pulverized into 10 mm, respectively, and pulverized meat obtained by mixing 5.2 parts by weight of beef, 3.6 parts by weight of pork, and 1.1 parts by weight of beef fat was mixed with shallot to be described later. The shallot sake is a mixture of shallot juice and sake produced by juicing shallot for 12 seconds at a weight ratio of 1:5, and 100 parts by weight of ground meat and 12 parts by weight of shallot wine were mixed. Thereafter, by aging at a refrigeration temperature of 2°C for 4 hours to remove odors, 100 parts by weight of ground meat from which the odor was removed, 11.3 parts by weight of steak seasoning, 10 parts by weight of asparagus powder, and 6.2 parts by weight of purified water were mixed, and the shape of rice cake ribs Molded and packaged with skin, the wrapped seasoned Tteokgalbi was stored at a temperature of 2°C. The added asparagus powder was prepared as in Example 3.
[실험예][Experimental Example]
관능검사Sensory test
실시예 1, 실시예 2, 실시예 3 및 실시예 4를 통해 제조된 양념 떡갈비를 2일 간격으로 조리하여 맛 및 부패변화, 잡내를 조사하였다. 맛, 잡내 및 부패는 전문 패널 요원 30명(남: 15명, 여: 15명)이 하기 기준에 따라 점수를 부여했고, 이에 대한 평균을 산출했다.The seasoned tteokgalbi prepared through Example 1, Example 2, Example 3, and Example 4 were cooked at intervals of 2 days to investigate changes in taste, spoilage, and misalignment. Taste, odor and spoilage were scored by 30 expert panel personnel (male: 15, female: 15) according to the following criteria, and the averages were calculated.
0점: 맛과 관련하여 풍미가 낮음. 잡내와 관련하여 잡냄새가 심함. 부패와 관련하여, 부패되어 향이 불쾌함0 points: Low flavor with respect to taste. Severe bad smell related to bad smell. With regard to decay, the fragrance is unpleasant due to decay
5점: 맛과 관련하여 풍미가 높음. 잡내와 관련하여 잡냄새가 없음. 부패와 관련하여, 부패 향이 없음5 points: High flavor in terms of taste. There is no smell related to the smell. Regarding corruption, there is no aroma of corruption
상기 맛, 잡내 및 부패에 대한 평가 결과는 표 1과 같다.Table 1 shows the evaluation results for the taste, odor and spoilage.
실시예 1의 경우, 초기(1일) 맛에 대한 평가는 실시예 2 내지 4와 비교하여 큰 차이를 나타내진 않았지만, 잡내가 비교적 심하고, 부패속도가 빠르게 진행됨으로써 맛에 대한 평가 또한 급격히 낮아지는 것으로 확인되었다.In the case of Example 1, the evaluation of the taste for the initial (1 day) did not show a significant difference compared to Examples 2 to 4, but the odor was relatively severe and the rate of spoilage proceeded rapidly, so that the evaluation of the taste was also rapidly lowered. Was confirmed.
이에 비해 실시예 2는 실시예 1에 비해 잡내제거 효과가 우수한 것으로 확인되었고, 샬롯의 단맛에 의해 맛에 대한 평가 또한 실시예 1에 비해 우수한 것으로 나타났다. 부패변화 역시 실시예 1에 비해 우수한 것으로 확인되었다.In comparison, Example 2 was found to be superior to Example 1 in removing odors, and evaluation of the taste by the sweetness of shallot was also found to be superior to Example 1. Corruption change was also confirmed to be superior to Example 1.
실시예 3의 경우, 맛, 부패변화 및 잡내에 대한 평가가 실시예 1에 비해 우수한 것으로 확인되었다. 실시예 2와 비교하였을 때, 맛과 부패변화에서 유사한 평가가 나타났으나, 잡내에 대한 평가는 낮은 것으로 확인되었다.In the case of Example 3, it was confirmed that the evaluation of taste, spoilage change, and mischief was superior to that of Example 1. When compared with Example 2, similar evaluations were found in taste and spoilage changes, but it was confirmed that the evaluation for mischief was low.
마지막으로, 실시예 4의 경우, 맛, 부패변화 및 잡내에 대한 평가가 실시예 1 내지 실시예 3과 비교하여 전체적으로 우수한 것으로 확인되었으며, 특히, 부패 및 잡내에 대한 평가는, 샬롯과 아스파라거스의 성분에 의해 현저하게 우수한 것이 확인되었다.Finally, in the case of Example 4, it was confirmed that the evaluation of taste, changes in spoilage, and odor resistance were overall superior compared to Examples 1 to 3, and in particular, the evaluation of rot and odor resistance was performed by components of shallot and asparagus. It was confirmed that it was remarkably excellent.
따라서, 샬롯으로 숙성한 양념 떡갈비는 잡내제거 효과가 있으며, 아스파라거스가 포함된 떡갈비는 부패 억제 효과가 있고, 샬롯 및 아스파라거스를 포함하는 양념 떡갈비는 잡내 제거되고, 부패가 억제되어 장기간 보관하여도 풍미를 느낄 수 있는 것으로 확인되었다.Therefore, seasoned Tteokgalbi aged with shallot has an effect of removing odor, and Tteokgalbi containing asparagus has an effect of suppressing spoilage, and seasoned Tteokgalbi including shallot and asparagus is removed by odor, and spoilage is suppressed, so that the flavor is improved even after long-term storage. It was confirmed to be felt.
Claims (10)
상기 분쇄육과 양념을 배합하여 배합육을 제조하는 배합육제조단계;
상기 배합육을 떡갈비 형상으로 성형하는 성형단계;
상기 성형된 배합육을 포장하는 포장단계; 및
상기 포장된 배합육을 냉장보관 하는 냉장단계;를 포함하는 양념 떡갈비 제조방법.
Mince step of crushing the raw meat to make crushed meat;
A blended meat production step of preparing blended meat by blending the ground meat and seasoning;
A molding step of forming the blended meat into a shape of tteokgalbi;
A packaging step of packaging the molded blended meat; And
Refrigerating step of refrigerating the packaged blended meat; seasoned rice cake ribs manufacturing method comprising a.
상기 원료육은,
우육 5 내지 5.4 중량부, 돈육 3.4 내지 3.8 중량부 및 우지방 0.9 내지 1.6 중량부로 구성된 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 1,
The raw material meat,
5 to 5.4 parts by weight of beef, 3.4 to 3.8 parts by weight of pork, and 0.9 to 1.6 parts by weight of beef fat.
상기 민스단계는,
분쇄기를 통해 상기 원료육을 분쇄하며,
상기 분쇄육은,
상기 분쇄기에 구성되며, 8 내지 12 mm의 지름으로 형성된 절삭홀을 포함하는 절삭망에 의해 8 내지 12 mm의 지름으로 분쇄되는 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 1,
The mince step,
The raw meat is pulverized through a grinder,
The ground meat,
Consisting in the grinder, seasoned tteokgalbi manufacturing method, characterized in that the pulverized to a diameter of 8 to 12 mm by a cutting net comprising a cutting hole formed with a diameter of 8 to 12 mm.
상기 배합육제조단계 전에,
상기 분쇄육 100 중량부에, 샬롯즙 5 내지 10 중량부 및 샬롯술 7 내지 12 중량부 중 어느 하나를 혼합하고, 2 내지 4 시간 동안 숙성시켜 잡내를 제거하는 잡내제거단계;를 더 포함하는 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 1,
Before the blended meat production step,
Mixing any one of 5 to 10 parts by weight of shallot juice and 7 to 12 parts by weight of shallot juice to 100 parts by weight of the pulverized meat, and aging for 2 to 4 hours to remove odors; further comprising: Seasoned tteokgalbi manufacturing method characterized by.
상기 잡내제거단계의 샬롯술은,
샬롯을 10 내지 15 초간 착즙하여 생성한 샬롯즙과 청주를 1 : 5 내지 2 : 5 중량비율로 혼합하여 제조된 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 4,
Charlotte alcohol in the step of removing the odor,
Seasoned Tteokgalbi manufacturing method, characterized in that it is prepared by mixing shallot juice produced by juicing shallot for 10 to 15 seconds and Cheongju in a weight ratio of 1:5 to 2:5.
상기 배합육제조단계는,
상기 분쇄육 100 중량부에, 스테이크시즈닝 8 내지 12 중량부 및 정제수 4 내지 8 중량부의 조성으로 이루어진 양념으로 수행하는 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 1,
The blended meat production step,
100 parts by weight of the pulverized meat, seasoned tteokgalbi manufacturing method, characterized in that performed with a seasoning consisting of 8 to 12 parts by weight of steak seasoning and 4 to 8 parts by weight of purified water.
상기 양념단계는,
상기 분쇄육 100 중량부에, 양파즙 2 내지 10 중량부를 더 포함하여 이루어진 양념으로 수행하는 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 6,
The seasoning step,
100 parts by weight of the pulverized meat, seasoned tteokgalbi manufacturing method, characterized in that performed with a seasoning made up further comprising 2 to 10 parts by weight of onion juice.
상기 배합육제조단계는,
상기 분쇄육 100 중량부에, 아스파라거스 분말 및 일정 길이로 절단된 아스파라거스 중 적어도 하나를 5 내지 10 중량부 더 포함하여 혼합하는 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 1,
The blended meat production step,
100 parts by weight of the ground meat, seasoned tteokgalbi manufacturing method, characterized in that further comprising 5 to 10 parts by weight of at least one of asparagus powder and asparagus cut into a predetermined length and mixed.
상기 아스파라거스 분말은,
아스파라거스를 동결건조한 후, 50 내지 100 mesh로 분쇄하여 제조된 것을 특징으로 하는 양념 떡갈비 제조방법.
The method of claim 8,
The asparagus powder,
After freeze-drying asparagus, seasoned tteokgalbi manufacturing method, characterized in that prepared by pulverizing 50 to 100 mesh.
상기 절단된 아스파라거스는,
5 내지 10 mm의 길이로 절단된 것을 특징으로 하는 양념 떡갈비 제조방법.The method of claim 8,
The cut asparagus,
Seasoned tteokgalbi manufacturing method, characterized in that cut to a length of 5 to 10 mm.
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| KR102219209B1 (en) * | 2020-12-15 | 2021-02-23 | 이재수 | Onion tteokgalbi manufacturing method using the onion |
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| KR101793202B1 (en) | 2017-03-14 | 2017-11-03 | (주)현우 팩토리 | Method for manufacturing blueberry ddukalbi and blueberry ddukalbi therefrom |
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