KR20200132279A - Methods for making internal-studded red ginseng-containing retort food - Google Patents

Methods for making internal-studded red ginseng-containing retort food Download PDF

Info

Publication number
KR20200132279A
KR20200132279A KR1020190057554A KR20190057554A KR20200132279A KR 20200132279 A KR20200132279 A KR 20200132279A KR 1020190057554 A KR1020190057554 A KR 1020190057554A KR 20190057554 A KR20190057554 A KR 20190057554A KR 20200132279 A KR20200132279 A KR 20200132279A
Authority
KR
South Korea
Prior art keywords
weight
parts
broiler
chicken
red ginseng
Prior art date
Application number
KR1020190057554A
Other languages
Korean (ko)
Inventor
성승연
Original Assignee
청아원 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 청아원 주식회사 filed Critical 청아원 주식회사
Priority to KR1020190057554A priority Critical patent/KR20200132279A/en
Publication of KR20200132279A publication Critical patent/KR20200132279A/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30Meat extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose, unpacked materials
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

Abstract

The present invention relates to a method for producing tripe and intestine soup retort food containing red ginseng. The method comprises: a broiler byproduct preparation step; a heating step; a red ginseng addition step; a meat broth production step; a chicken tripe and intestine soup cooking completion step; a sealing step; and a chicken tripe and intestine soup retort food production step. According to the present invention, even without using a food additive, long preservation of one or more years is possible, and production costs can be reduced.

Description

홍삼이 함유된 내장탕 레토르트식품 제조방법{Methods for making internal-studded red ginseng-containing retort food}Method for making internal-studded red ginseng-containing retort food {Methods for making internal-studded red ginseng-containing retort food}
레토르트식품이란 미리 가공한 내용물을 파우치에 넣어 밀봉한 후 고온 고압살균솥(retort)에 넣고 고온에서 가Retort foods are pre-processed contents put in a pouch and sealed, then put in a high-temperature autoclave and cooked at a high temperature.
열 살균함으로써,내용물을 상온에서 장기간 보관할 수 있는 식품을 의미한다.장기 보관과 사용의 간편성, 안정It refers to food that can be stored for a long period of time at room temperature by heat sterilization.
성 면에서 앞으로 수요가 폭발적으로 증가할 것으로 보인다.육계부산물 (소창,대창,위,염통,간,근위,알주머니)In terms of sex, demand is expected to increase explosively in the future. Broiler by-products (small chang, daechang, stomach, heartache, liver, proximal, egg bag)
은 영양소는 풍부한데 반해 세척과 손질과정이 번거로워 조리 자체를 꺼려하는 경향이 있어서 폐기대상이었던Silver is rich in nutrients, but the cleaning and cleaning process is cumbersome, so there is a tendency to be reluctant to cook.
닭의 부위를 이용한 식품을 제조함으로써 재료의 낭비나 이로 인한 환경오염을 줄이고 닭이 가지고 있는 영양소Nutrients in chickens to reduce waste of ingredients and environmental pollution by manufacturing food using chicken parts
를 골고루 섭취할 수 있는 효과가 있다.There is an effect that can be consumed evenly.
[0003] 홍삼이란 수삼을 쪄서 말린 붉은 인삼을 말하는 데 한국에서 홍삼을 제조하기 시작한 것은 1,000년이 넘는 것으[0003] Red ginseng refers to red ginseng that is steamed and dried by fresh ginseng, and it has been over 1,000 years since manufacturing red ginseng in Korea.
로 전하고 있으며, 역사적으로는 고려도경(高麗圖經)(1123, 고려 인종 원년)에 人蔘之幹 亦有生熟二等이라 하여Historically, in the Goryeo Dogyeong (1123, the first year of the Goryeo race),
인삼을 증숙(蒸熟)한 것과 날것(백삼을 가리킴)이 있다고 한데서 유래하였다.It is derived from the fact that there are steamed ginseng (蒸熟) and raw (referring to white ginseng).
[0004] 홍삼의 제조과정은 수삼을 물로 깨끗하게 씻고, 일정한 용기에 넣어 가열된 수증기를 이용하여, 크기에 따라 일[0004] The manufacturing process of red ginseng cleanly wash fresh ginseng with water, put it in a certain container and use heated steam, depending on the size.
정시간 찐다(蒸蔘) 증삼된 것은 1차 열풍건조 후부터는 태양열을 이용하거나 기타 방법으로 수분이 125~135%Steamed for a fixed period of time (蒸蔘) After the first hot air drying, the moisture is 125-135% using solar heat or other methods.
정도 될 때까지 건조하며 잔뿌리(홍미삼)를 따내고 모양을 가다듬어(胴體), 등급별로 선별하여 같은 등급은 개It is dried until it reaches a degree, and fine roots (red rice ginseng) are picked and the shape is refined.
체의 크기와 중량별로 선별하며 템프레타관(罐)에 진공포장한다.It is sorted by size and weight of sieve and vacuum-packed in a tempreta tube.
[0005] 홍삼의 중요 성분으로는 백삼과 같이 배당체(glycosides)인삼향성분(panacen) 폴리아세틸렌계 화합물 함질소성[0005] As an important component of red ginseng, glycosides, such as white ginseng, ginseng flavor component (panacen) polyacetylene-based compound nitrogen-containing
분 플라보노이드 비타민(B군) 미량원소 효소항산화물질과 유기산 및 아미노산 등이 함유되어 있다.Min Flavonoids Vitamins (Group B) Contains trace element enzymes, antioxidants, organic acids and amino acids.
[0006] 홍삼은 중추신경에 대해서 진정작용과 흥분작용이 있으며, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과[0006] Red ginseng has a sedative and excitatory effect on the central nervous system, and the effect of preventing hypertension or arteriosclerosis by acting on the circulatory system
가 있다. 그러면서도 조혈작용(造血作用)과 혈당치(血糖値)를 저하시켜 주고, 간을 보호하며, 항염(抗炎) 및There is. At the same time, it lowers the hematopoietic action (造血作用) and blood sugar level, protects the liver, and is anti-inflammatory and
항종양작용(抗腫瘍作用)이 있고, 방사선에 대한 방어효과, 피부를 보호하며 부드럽게 하는 작용도 있다.It has anti-tumor action (抗腫瘍作用), has a protective effect against radiation, and also has an action to protect and soften the skin.
[0007] 닭똥집(근위, 모래주머니 라고도 함)은 쫄깃쫄깃한 씹는 맛이 좋아 많이 이용되고, 다른 육류의 내장과 마찬가[0007] Chicken gizzards (also known as geunwi, sandbags) are used a lot because of their chewy chewy taste, like other meat intestines
지로 영양가가 풍부하지만 지방은 없고 단백질이 많으며, 비타민B와 철분이 많이 들어있어서 임산부에게 특효Giro is rich in nutritional value, but has no fat, contains a lot of protein, and contains a lot of vitamin B and iron, so it is particularly effective for pregnant women.
가 있다고 한다.There is said to be.
[0008] 위장병에 걸리면 닭똥집 안에 노란 각막(한약이름:鷄內金. 계내금)을 벗겨서 건조시켜 분말로 하여 복용하거나[0008] If you suffer from gastrointestinal disease, peel the yellow cornea (herbal medicine name: 鷄內金. Gyenaegeum) inside the chicken gizzard, dry it, and take it as a powder
달여서 복용을 해왔다.I have been taking it with a decoction.
[0009] 닭 간의 경우에는 비타민이랑 무기질이 풍부하고 철분이나 비타민 A는[0009] Chicken liver is rich in vitamins and minerals, and iron or vitamin A
[0010] 소의 간보다도 더 영양이 많다고 하고, 닭 염통은 영양가가 높고 비타민이 많이 들어 있다.그러나 기존 육계부산물 (소창,대창,위,염통,간,근위,알주머니)은 상기에 [0011] 나열한 것과 같이 영양은 풍부하나[0010] It is said that there are more nutrients than the liver of cows, and chicken salt pain is high in nutritional value and contains a lot of vitamins. However, the existing broiler by-products (small window, daechang, stomach, pain, liver, proximal, egg sac) listed above Likewise, it is rich in nutrition
특히 소창, 대창 등은 단백질과 효소가 많아 이를 이용한 식품은 대부분 냄새가 나거나 세척과 손질과정이 번In particular, small chang and daechang are high in proteins and enzymes, so most of the foods using them smell or require frequent washing and cleaning.
거로워 조리 자체를 꺼려하는 경향이 있기 때문에 이용에 제약을 많이 받아왔다.It has been limited in use because it tends to be reluctant to cook.
[0012] 종래의 육계부산물을 이용한 제조방법으로는, 공개번호 특 1999-0086104호에 닭모래주머니를 주원료로 하는 인[0012] As a manufacturing method using conventional broiler by-products, phosphorus using a chicken sand bag as the main ingredient in Publication No. 1999-0086104
스턴트식품의 제조방법, 공개번호 10-2004-0098433호에 닭뼈를 이용한 부침개 제조방법 등이 기재되어 있으나,A method of manufacturing stunt food, Publication No. 10-2004-0098433, describes a method of manufacturing pancakes using chicken bones,
[0013] 홍삼이 첨가된 닭 내장탕의 레토르트식품 및 그 제조방법에 대해서는 제시된 바 없다.Red ginseng is not presented for the retort food and its manufacturing method of chicken intestine-tang added.
본 발명은 기존의 육계부산물이 (소창,대창,위,염통,간,근위,알주머니)이 대부분 사료용으로 쓰이거나 폐기되는In the present invention, the conventional broiler by-products (small window, daechang, stomach, heartache, liver, proximal, egg bag) are mostly used for feed or discarded.
것에서 착안하였다. 홍삼,천연조미료 및 육계부산물이 혼합된 닭 내장탕을 파우치 형태의 레토르트제품으로 가I thought about it. Chicken intestine soup mixed with red ginseng, natural seasoning and broiler by-products is added as a pouch-type retort product.
공하여 양질의 식품을 남녀노소 누구에게나 간편하고 안전하게 제공할 수 있다.레토르트 파우치의 특징은 병이As a result, high-quality food can be conveniently and safely provided to anyone, regardless of age or sex.
나 금속관에 비해 얇고 평평한 형상을 가지고있어 살균시에 내용물 중심까지의 열의 침투시간이 빨라진다.따라B. It has a thinner and flat shape compared to a metal tube, so the heat penetration time to the center of the contents is faster during sterilization.
서 살균시간이 단축되어 내용물의 영양소나 품질의 손실을 막을 수 있고,포장재 값이 저렴하여 생산단가가 낮아As the sterilization time is shortened, loss of nutrients and quality of the contents can be prevented, and the cost of production is low due to the low cost of packaging materials.
지며 살균제, 보존제 등의 식품첨가물을 사용하지 않으면서도 1년 이상의 장기보존이 가능한 장점이 있다.It has the advantage of long-term storage for more than 1 year without using food additives such as disinfectants and preservatives.
본 발명은 홍삼, 천연조미료 및 육계부산물(소창,대창,위,염통,간,근위,알주머니)을 혼합한 것으로서 살균제,The present invention is a mixture of red ginseng, natural seasonings and broiler by-products (small chang, daechang, stomach, heartache, liver, proximal, egg sac), as a disinfectant,
보존제를 사용하지 않고도 상온에서 장기간 보관할 수 있는 파우치 형태의 홍삼이 첨가된 닭 내장탕의 레토르트Retort of chicken intestine soup with red ginseng in pouch that can be stored for a long time at room temperature without using preservatives
식품 및 그 제조방법에 관한 것으로 홍삼 및 육계부산물에 다량 함유되어 있는 유익한 성분을 효율적으로 편리Regarding food and its manufacturing method, it is efficient and convenient to use beneficial ingredients contained in large amounts in red ginseng and broiler by-products.
하게 이용할 수 있고, 바쁜 현대인들에게 편리성과 건강의 욕구를 동시에 충족시킬 수 있는 효과가 있다.It can be used conveniently and has the effect of satisfying the needs of convenience and health at the same time for busy modern people.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 하기 실시예 [0023] 및 비교예에 의해서 상세히 설명The present invention is conceived to solve the above problems, described in detail by the following Examples and Comparative Examples
한다.do.
[0024] 단 하기 실시예 및 비교예는 본 발명을 예시하는 것일 뿐 본 발명의 내용이 하기 실시예 및 비교예에 의해 한정However, the following Examples and Comparative Examples are only illustrative of the present invention, the content of the present invention is limited by the following Examples and Comparative Examples
되는 것은 아니다.It does not become.
[0025] a) 육계부산물(소창, 대창, 위, 염통, 간, 근위, 알주머니)을 깨끗이 세척하여 채반에 올려놓아 준비하는 준비A) Preparation to prepare by washing broiler by-products (small window, daechang, stomach, heart, liver, proximal, egg bag) cleanly and put on a tray
단계와;Step and;
[0026] 상기 육계부산물(소창, 대창, 위, 염통, 간, 근위, 알주머니)은 잡 냄새가 나는데, 특히 소창, 대창은 단백질과[0026] The broiler by-products (small window, daechang, stomach, heartache, liver, proximal, egg sac) smells bad, especially small window, daechang protein and
효소가 많아 특유의 냄새가 나기 때문에 세척 단계에서 우선 물에 담가 핏물을 깨끗이 제거한 다음, 밀가루 등Since it has a lot of enzymes, it gives off a peculiar smell, so in the washing step, first soak it in water to remove the blood, then flour, etc.
과 같은 소맥분을, 물기가 없는 상태에서 적당량 섞어 5~10분간 잘 혼합하고, 여러 번 잘 비벼 빨아야 냄새가Mix an appropriate amount of wheat flour as shown in the above, mix well for 5-10 minutes, and rub well several times to get the smell.
없어진다. 상기 과정을 거친 후 굵은 소금을 뿌려 1~3분간 버무린 후 깨끗한 물로 씻어내는 작업을 4~6회 반Disappears. After going through the above process, sprinkle with coarse salt, mix for 1 to 3 minutes, and wash with clean water 4 to 6 times and a half.
복해서 씻어낸다Blessed and washed off
[0027] 이때 소금이 육계부산물(소창, 대창, 위, 염통, 간, 근위, 알주머니)에 깊이 스며들게 되면 짠맛이 생길 수 있At this time, if the salt penetrates deeply into the broiler by-products (sochang, daechang, stomach, salt, liver, proximal, egg sac), salty taste may occur.
으므로 주의한다.So be careful.
[0028] b) 깨끗이 세척한 육계부산물을 저온숙성 과정을 거쳐 100℃~150℃에서 증기 가열(20~30분)하는 가열단계와;B) a heating step of steam heating (20-30 minutes) at 100° C. to 150° C. through a low-temperature aging process on the cleaned broiler by-products;
[0029] 상기 육계부산물을 저온 숙성과정을 거침으로써 비린맛과 잡냄새를 줄이고 닭 내장 특유의 꼬들꼬들, 쫄깃쫄깃[0029] The broiler by-product undergoes a low-temperature aging process to reduce fishy taste and odor, and the characteristic chicken intestines, chewy, chewy
한 식감을 그대로 유지할 수 있고,고기의 맛과 수분을 처음처럼 오래 지켜주고 육질과 풍부한 육즙으로 풍미를It can keep the texture as it is, keeps the taste and moisture of the meat for a long time as it was the first time, and enhances the flavor with the meat quality and rich juice.
증진시켜준다.Promotes.
[0030] 저온 숙성온도는 1℃~8℃인데 1℃미만이면 육계부산물이 얼어서 조리시 맛이 없고The low-temperature aging temperature is 1 ℃ ~ 8 ℃, but less than 1 ℃ broiler by-products are frozen and cooked tasteless
[0031] 8℃가 넘으면 내장 고유의 맛이 사라진다. 또한 고온에서 증기 가열하는 과정을 거치는데 가열시간이 20분 미만When it exceeds 8℃, the taste of the intestines disappears. In addition, the process of steam heating at high temperature takes less than 20 minutes.
이면 육계부산물이 잘 익혀지지 않고 30분이 초과 되면 수분이 급속히 증발됨에 따라 급격히 수축되는 현상이In this case, the broiler by-products are not cooked well, and if it exceeds 30 minutes, the moisture is rapidly evaporated, causing a rapid contraction.
발생하여 육질이 매우 질기게 된다.Occurs, and the quality of the meat becomes very tough.
[0032] c) 상기 b)단계를 거친 육계부산물에 홍삼(액상)을 육계부산물 100 중량부에 대해 홍삼을 01~5 중량부로 혼합C) mixing red ginseng (liquid) to the broiler by-products subjected to step b) in an amount of 01 to 5 parts by weight for 100 parts by weight of the broiler by-products
하는 홍삼 첨가단계와;Adding red ginseng;
[0033] d) 정제수에 닭뼈, 닭머리 및 천연분말재료로 이루어진 천연조미료를 넣은 후 대파뿌리, 마늘, 양파 및 샐러D) After adding a natural seasoning consisting of chicken bones, chicken heads and natural powder materials in purified water, leek root, garlic, onion and celery
리를 첨가한 다음 가열(100℃~150℃, 20~30분)하여 내장탕 육수를 만드는 육수제조단계와;A broth production step of adding Lee and then heating (100°C to 150°C, 20 to 30 minutes) to make Naejangtang broth;
[0034] 천연조미료는[0034] Natural seasoning
[0035] 신선한 육계부산물(머리,뼈)을 흐르는 물에 세척 핏물을 제거한 후, 탈수하여 준비한 육계부산물을 돔 형태의[0035] After washing fresh broiler by-products (head, bone) in running water, after removing blood, the broiler by-product prepared by dehydration is
황토방에서 건조 후 세절한 다음, 분쇄(150~250 메쉬)한 육계부산물 분말에, 천연재료인 대파, 생강, 마늘, 통After drying in a loess room, minced, and then crushed (150-250 mesh) to the broiler by-product powder, natural ingredients such as leek, ginger, garlic, barrel
후추를 깨끗이 세척하여 건조 후 분쇄(150~250 메쉬)한 분말을 혼합하고, 상기 분말 혼합물을 다시 나노입자After washing and drying the pepper thoroughly, the pulverized (150-250 mesh) powder is mixed, and the powder mixture is again mixed with nanoparticles.
크기 (400~600메쉬)로 미세 분쇄하는 과정을 거쳐 미세분말 혼합물의 천연조미료가 제조된다.A natural seasoning of a fine powder mixture is produced through the process of fine pulverization into size (400-600 mesh).
[0036] 상기 나노 입자크기의 미세분말혼합물로 제조하는 이유는 정제수에 잘 용해되고, 섭취했을 시 소화흡수가 잘되[0036] The reason for preparing the nanoparticle-sized fine powder mixture is that it is well soluble in purified water, and when ingested, digestion and absorption are good.
기 때문이다.Because.
[0037] 상기 천연조미료의 닭뼈에는 칼슘이나 단백질뿐만 아니라 히알루론산이 다량 함유되어 있는데, 히알루론산은 각[0037] The chicken bone of the natural seasoning contains a large amount of hyaluronic acid as well as calcium or protein, and hyaluronic acid is each
종 노인성 질병의 관절염, 백내장 및 피부노화방지에 효과가 있다. 또한 첨가물에 있는 서양야채의 대표라고도It is effective in preventing arthritis, cataracts and skin aging in senile diseases. It is also the representative of Western vegetables in additives.
불리는 샐러리에는 비타민, 마그네슘, 등의 무기질과 미네랄, 그리고 위의 활동을 원활히 하는 성분이 있고 비Celery called celery contains minerals and minerals such as vitamins, magnesium, and ingredients that facilitate the stomach activity.
타민 B1,B2함량이 다른 채소의 10배가랑 들어있고 조혈작용을 하는 철분이 많은 것이 특징이다.It contains 10 times the content of Tamine B1 and B2 than other vegetables, and is characterized by a lot of iron that acts as a hematopoietic.
[0038] 또한 독특한 향기성분인 세다놀리드(sedanolide)는 육계부산물 특유의 냄새를 제거해 주고, 사람의 신경을 안정In addition, sedanolide (sedanolide), a unique fragrance component, removes the characteristic odor of broiler by-products and stabilizes human nerves
시켜 우울증해소에 도움을 주고 정신불안증, 두통, 히스테리 및 식욕부진에 좋다.It helps relieve depression and is good for mental anxiety, headache, hysteria and loss of appetite.
[0039] e)상기 c)단계를 거친 육계부산물 100 중량부에 상기 d)단계에서 제조된 육수조성물 200 중량부를 섞은 후 고E) After mixing 200 parts by weight of the broth composition prepared in step d) to 100 parts by weight of the broiler by-product passed through step c)
춧가루 5~10 중량부, 간장 5~10 중량부, 소금 5~10 중량부, 후춧가루 1~5 중량부, 다진마늘 3~10 중량부, 생강5 to 10 parts by weight of pepper powder, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of salt, 1 to 5 parts by weight of pepper powder, 3 to 10 parts by weight of minced garlic, ginger
1~5 중량부, 참기름 1~5 중량부로 혼합한 다음, 대파 1~5 중량부, 양파 10~15 중량부, 미나리 5~10 중량부를 첨Mix 1-5 parts by weight and 1-5 parts by weight of sesame oil, then add 1-5 parts by weight of leek, 10-15 parts by weight of onion, and 5-10 parts by weight of parsley
가하여 제조하는 닭 내장탕 조리 완성단계와;Completion of cooking chicken intestine soup prepared by adding;
[0040] 상기 과정에서 첨가된 미나리는 풍부한 알카리성 식품으로 향기가 나서 식욕을 돋구어주는 식품이고, 향긋한 미나리향이 입맛을 돋우며 머리를 맑게 하기도 한다.Water parsley added in the process is a rich alkaline food, which is a food that arouses appetite because of its aroma, and the aromatic parsley scent enhances the taste buds and clears the head.
비타민 A, B1, B2, C 등이 다량 함유되어 [0041] 있고 단백질, 철분, 칼슘, 인 등Contains a large amount of vitamins A, B1, B2, C, etc. and protein, iron, calcium, phosphorus, etc.
[0042] 무기질이 풍부한 영양가 높은 미나리를 첨가하여 남은 잡냄새를 제거하고 풍미와 식감을 더한다.Addition of water parsley with high nutritional value rich in minerals removes the remaining odor and adds flavor and texture.
[0043] f) 완성된 닭 내장탕을 파우치에 넣고 진공포장(300g)하여 밀봉하는 밀봉단계와;F) a sealing step of sealing the finished chicken visceral bath into a pouch and vacuum packaging (300g);
[0044] g) 밀봉된 파우치를 고온 고압 가열솥에 넣고 가열 살균하여 닭 내장탕 레토르트식품을 제조하는 단계; 를 포함G) Putting the sealed pouch in a high-temperature and high-pressure heating cooker and heat sterilization to prepare a chicken viscera retort food; Includes
하여 구성되는 것을 특징으로 하는 육계 부산물을 이용한 홍삼이 첨가된 닭 내장탕의 레토르트식품을 제조한다.To prepare a retort food of chicken intestine soup to which red ginseng is added using broiler by-products, characterized in that it is configured by using a broiler by-product.
[0045] 상기 레토르트 파우치는 병이나 금속관에 비해 얇고 평평한 형상을 가지고있어 살균시에 내용물 중심까지의 열[0045] The retort pouch has a thin and flat shape compared to a bottle or a metal tube, so that heat to the center of the contents during sterilization
의 침투시간이 빨라진다.따라서 살균시간이 단축되어 내용물의 영양소나 품질의 손실을 막을 수 있고,포장재 값The penetration time of the product is accelerated. Therefore, the sterilization time is shortened to prevent loss of nutrients and quality of the contents, and the value of the packaging material.
이 저렴하여 생산단가가 낮아지며 살균제,보조제 등의 식품첨가물을 사용하지 않으면서도 상온에서 1년 이상의This is inexpensive, so the cost of production is lowered and food additives such as sterilizers and supplements are not used.
장기보존이 가능하고, 통조림이나 병조림에 비해 가벼워 휴대하기가 쉽다.Long-term storage is possible, and it is lighter than canned or bottled, so it is easy to carry.
[0046] 또한 특별한 도구 없이 개봉이 가능하며 취식할 때 간단히 데워서 사용이 가능하기 때문에 편리하다. 에너지 절In addition, it is convenient because it can be opened without special tools and can be simply heated and used when eating. Energy clause
약이 중요한 시기에 제조과정 중 에너지소비가 기존 통조림 제조 공정의 약 1/4밖에 되지 않는 장점이 있다.When medicine is important, energy consumption during the manufacturing process is only about 1/4 of the existing canning manufacturing process.
[0047] 이하, 본 발명의 구체적인 실시예 및 비교예를 들어보다 더 상세히 설명하고자 한다. 하지만 하기 실시예 및 비Hereinafter, it will be described in more detail than for specific examples and comparative examples of the present invention. But the following examples and ratios
교예에 한정되는 것은 아니며, 본 발명의 사상과 범위 내에서 여러 가지 변형 또는 수정할 수 있음은 이 분야에It is not limited to the teaching example, and various modifications or modifications can be made within the spirit and scope of the present invention.
서 당업자에게 자명한 것이다.It is obvious to those skilled in the art.
[0048] <실시예>[0048] <Example>
[0049] a)육계부산물(소창,대창,위,염통,간, 근위,알주머니)를 깨끗이 세척하여 채반에 올려놓아 준비한다A) Prepare the broiler by-products (small window, daechang, stomach, heartache, liver, proximal, egg bag) clean and put on a tray to prepare
[0050] b) 상기에서 준비한 육계부산물을 저온숙성 과정(2℃,16시간)을 거쳐 120℃에서 증기로 30분 가열한다.B) The broiler by-product prepared above is heated with steam at 120° C. for 30 minutes through a low temperature aging process (2° C., 16 hours).
[0051] c) 상기 b)단계를 거친 육계부산물에 홍삼(액상)을 육계부산물 100g에 대해 홍삼을 2g을 첨가한다.C) Red ginseng (liquid) to the broiler by-products subjected to step b) and 2 g of red ginseng are added to 100 g of broiler by-products.
[0052] d) 정제수(10)에 천연조미료 150g을 넣은 다음 대파뿌리 75g,마늘 75g,양파 150g,샐러리 50g를 첨가하여 120℃D) Put 150g of natural seasoning in purified water 10, then add Japanese leek root 75g, garlic 75g, onion 150g, celery 50g at 120℃
로 25분 가열해서 내장탕 육수를 만든다.Heat for 25 minutes to make Naejangtang broth.
[0053] e)상기 c)단계를 거친 육계부산물 100g에 상기 d)단계에서 제조된 육수조성물 200g을 혼합한 다음 고춧가루E) Mixing 200 g of the broth composition prepared in step d) to 100 g of broiler by-products passed through step c) and then red pepper powder
7g, 간장 7g, 소금 7g, 후춧가루 3g, 다진 마늘 6g,생강 3g,참기름 3g 섞은 후, 대파 3g,양파 15g,미나리 7g7g, soy sauce 7g, salt 7g, pepper 3g, minced garlic 6g, ginger 3g, sesame oil 3g, mix, 3g green onion, 15g onion, 7g parsley
를 첨가하여 닭 내장탕 조리를 완성한다To complete the chicken viscera soup cooking
[0054] f) 완성된 닭 내장탕을 파우치에 넣고 진공포장(300g)하여 밀봉한다.F) Put the finished chicken visceratang in a pouch and sealed by vacuum packaging (300g).
[0055] g) 밀봉된 파우치를 고온 고압 가열솥에 넣고 가열 살균하여 닭 내장탕 레토르트식품을 제조하는 제조단계;를G) a manufacturing step of preparing a retort food for chicken viscera by putting the sealed pouch into a high-temperature and high-pressure heating cooker and heat sterilization;
포함하여 구성되는 것을 특징으로 하는 육계 부산물을 이용한 홍삼이 첨가된 닭 내장탕의 레토르트식품을 제조To prepare a retort food of chicken intestine soup with red ginseng added using broiler by-products, comprising
한다.do.
[0056] 상기 고압살균기의 온도는 125℃,압력은 2kgf/㎠,30분간 살균시킨다,The temperature of the high-pressure sterilizer is 125 ℃, the pressure is 2kgf / ㎠, sterilize for 30 minutes,
[0057] <비교예>[0057] <Comparative Example>
[0058] a)상기 실시예와 동일하게 시행하였다.A) It was carried out in the same manner as in the above embodiment.
[0059] b)상기 실시예와 동일하게 시행하였다.B) It was implemented in the same manner as in the above embodiment.
[0060] c)상기 b)단계를 거친 육계부산물만 100g을 준비한다.C) Prepare only 100g of broiler by-products passed through step b).
[0061] d)상기 실시예와 동일하게 시행하였다.D) It was implemented in the same manner as in the above example.
[0062] e)상기 c)단계에서 준비한 육계부산물 100g에 상기d)단계에서 제조된 육수조성물을 200g을 섞은 다음 고춧가루E) Mix 200 g of the broth composition prepared in step d) with 100 g of the broiler by-product prepared in step c), and then red pepper powder
7g,간장 7g,소금 7g,후춧가루3g,다진마늘 6g,생강 3g,참기름 3g 혼합한 후 대파 3g,양파 15g,미나리 7g 를 첨7g, soy sauce 7g, salt 7g, pepper powder 3g, chopped garlic 6g, ginger 3g, sesame oil 3g after mixing 3g green onion, 15g onion, 7g parsley
가하여 제조하는 닭 내장탕 조리를 완성한다.To complete the cooked chicken viscera soup.
[0063] f)상기 실시예와 동일하게 시행하였다.g)밀봉된 파우치를 고온 고압 가열솥에 넣고 가열 살균하여 닭 내장탕 레토르트식품을 [0064] 제조하는 제조단계;를 포F) It was carried out in the same manner as in the above example. g) A manufacturing step of preparing a chicken viscera retort food by placing the sealed pouch in a high-temperature high-pressure heating pot and sterilizing it by heating;
함하여 구성되는 것을 특징으로 하는 육계 부산물을 이용한 닭 내장탕의 레토르트식품을 제조한다.To prepare a retort food of chicken intestine soup using broiler by-products, characterized in that it consists of.
[0065] 상기 고압살균기의 온도는 125℃,압력은 2kgf/㎠,30분간 살균시킨다,The temperature of the high-pressure sterilizer is 125 ℃, the pressure is 2kgf / ㎠, sterilize for 30 minutes,
[0066] 상기 실시예인 홍삼이 첨가된 닭 내장탕의 레토르트 식품 및 비교예에 의해 제조된Prepared by a retort food and a comparative example of the example red ginseng added chicken viscera
[0067] 닭 내장탕 레토르트 식품을 20명의 관능검사원에 의해 맛, 잡냄새, 쫄깃한식감, 종합적인 기호도에 5점 척도법[0067] Taste, miscellaneous smell, chewy texture, a five-point scale method for comprehensive preference by 20 sensory inspectors of chicken viscera-tang retort food
으로 실시하였으며 그 결과를 표 1에 나타내었다.And the results are shown in Table 1.

Claims (1)

  1. a) 육계부산물(소창,대창,위,염통,간 근위,알주머니)를 깨끗이 세척하여 채반에 올려놓아 준비하는 준비단계와;
    b) 상기에서 준비한 육계부산물을 저온숙성 과정을 거쳐 100℃~150℃에서 증기로 가열(20~30분)하는
    가열단계와;
    c)상기 b)단계를 거친 육계부산물에 홍삼(액상)을 육계부산물 100 중량부에 대해 홍삼을 01~5 중량부를 혼합하
    는 홍삼 첨가단계와;
    d) 정제수에 닭뼈,닭 머리, 천연재료로 이루어진 천연조미료를 넣은 후 대파뿌리,마늘,양파,샐러리를 첨가한 다
    음 가열(100℃~150℃,20~30분)하여 내장탕 육수를 만드는 육수 제조단계와;
    e)상기 c)단계를 거친 육계부산물 100 중량부에 상기 d)단계에서 제조된 육수조성물 200 중량부를 섞은 후 고
    춧가루 5~10 중량부,간장 5~10 중량부,소금 5~10 중량부,후춧가루1~5중량부,다진마늘 3~10 중량부,생강 1~5 중
    량부, 참기름 1~5 중량부로 혼합한 다음, 대파 1~5 중량부,양파 10~15 중량부,미나리 5~10 중량부를 첨가하여
    제조하는 닭 내장탕 조리 완성단계와;
    f) 완성된 닭 내장탕을 파우치에 넣고 진공포장(300~350g)하여 밀봉하는 밀봉단계와;
    g) 밀봉된 파우치를 고온 고압 가열솥에 넣고 가열 살균하여 닭 내장탕 레토르트식품을 제조하는 단계;를 포함
    하여 구성되는 것을 특징으로 하는 육계 부산물을 이용한 홍삼이 첨가된 닭 내장탕의 레토르트식품 제조방법.
    a) a preparation step of cleaning and preparing broiler by-products (small window, daechang, stomach, heartache, liver proximal, egg pocket) and put them on a tray;
    b) Heating the broiler by-product prepared above with steam at 100℃~150℃ through low temperature aging process (20~30 minutes)
    A heating step;
    c) Mixing 01-5 parts by weight of red ginseng (liquid) to the broiler by-product from step b) above and 100 parts by weight of the broiler by-product.
    The red ginseng addition step;
    d) Add natural seasoning consisting of chicken bones, chicken head, and natural ingredients to purified water, and then add leek root, garlic, onion, and celery.
    A broth manufacturing step of making internal heating broth by heating (100℃~150℃, 20~30 minutes);
    e) After mixing 200 parts by weight of the broth composition prepared in step d) with 100 parts by weight of the broiler by-products passed through step c),
    5 to 10 parts by weight of chili powder, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of salt, 1 to 5 parts by weight of pepper powder, 3 to 10 parts by weight of chopped garlic, 1 to 5 of ginger
    After mixing in parts by weight and 1 to 5 parts by weight of sesame oil, add 1 to 5 parts by weight of leek, 10 to 15 parts by weight of onion, and 5 to 10 parts by weight of parsley
    Completion of cooking chicken viscera soup to be prepared;
    f) a sealing step of sealing the finished chicken viscera soup in a pouch and vacuum packaging (300-350g);
    g) Putting the sealed pouch in a high-temperature and high-pressure heating cooker and heat sterilization to prepare a retort food for chicken viscera.
    Method for producing a retort food of chicken intestine soup with red ginseng added using broiler by-products, characterized in that the configuration.
KR1020190057554A 2019-05-16 2019-05-16 Methods for making internal-studded red ginseng-containing retort food KR20200132279A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190057554A KR20200132279A (en) 2019-05-16 2019-05-16 Methods for making internal-studded red ginseng-containing retort food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190057554A KR20200132279A (en) 2019-05-16 2019-05-16 Methods for making internal-studded red ginseng-containing retort food

Publications (1)

Publication Number Publication Date
KR20200132279A true KR20200132279A (en) 2020-11-25

Family

ID=73645821

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190057554A KR20200132279A (en) 2019-05-16 2019-05-16 Methods for making internal-studded red ginseng-containing retort food

Country Status (1)

Country Link
KR (1) KR20200132279A (en)

Similar Documents

Publication Publication Date Title
CN103070426B (en) Seaweed squid sausage and processing method thereof
CN101690581B (en) Preparing method of onion edible tartar sauce
CN101396043A (en) Production method of instant black fungus
KR101666649B1 (en) Method for preparing ox head soup
KR102058193B1 (en) Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method
KR101578795B1 (en) Manufacturing Methods for Ready to Heat and Ready to Cook Dried Abalone Seafood Porridge
KR100888625B1 (en) The manufacturing method of mung-beans Samgyetang using extract from ingredients of Sibjeondaebo-Tang
KR20150119595A (en) Manufacturing method of Duck and Chicken Gomtang and Duck and Chicken Gomtang manufactured by the same
KR101368134B1 (en) Catfish manufacturing method
KR20140089910A (en) Retort pouch of chicken organ meat soup adding red ginseng and its manufacturing method
KR20030062941A (en) A chicken processed foodstuffs containing the powder of mulberry leaves
KR101604115B1 (en) Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran
KR20200132279A (en) Methods for making internal-studded red ginseng-containing retort food
KR102103222B1 (en) Tteokgalbi using beef and eel
JP4825652B2 (en) Process for producing miso processed products, processed miso products, miso extract, miso extract deodorizer and miso extract meat softener
CN105285917A (en) Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch
KR101620686B1 (en) Production methods associated with it and clam porridge composition five colors brown rice and Houttuynia is added
CN107836663A (en) A kind of chopped chilli loach and preparation method thereof
CN107232516A (en) A kind of river taste roasted goose
KR102277356B1 (en) Method for manufacturing sauce with abalone viscera and sauce manufactured by the same
KR101471294B1 (en) Method manufacture of rice cracker kimbap beans meat containing collagen
KR102340300B1 (en) Fried eel bone and manufacturing method of the same
KR20160066700A (en) Method for manufacturing Ginseng Catfish Soup
KR20170055592A (en) Manufacturing method of boiled and seasoning chicken feet and it made thereby
KR102034101B1 (en) Manufacturing method for noodle using chicken breast