KR20200143756A - Sundae with casing using swine small intestine containing cereals and method of manufacturing the same - Google Patents

Abstract

The present invention relates to: sundae (Korean sausage) with pig intestine casing, which does not cause repulsion in foreigners as well as men and women of all ages through the improvement of taste by using pig intestine casing made by removing fat in pig small intestines as a sundae skin, and using grains instead of pork fat and pig blood (seonji); and a method of manufacturing the same.

Description

Sundae with casing using swine small intestine containing cereals and method of manufacturing the same}

The present invention relates to a pig jang casing sundae containing grain and a method for manufacturing the same, and more particularly, a pig jang casing made by removing the product of pig small chang is used as a net evacuation, and grains are used instead of pig paper and pig blood (seonji) to improve taste By doing so, it relates to a pig box casing sundae and its manufacturing method that are not reluctant to foreigners as well as men and women of all ages.

Sundae is one of Korea's traditional foods. It is processed by putting the pork intestines as sun evacuation and minced sundaes such as meat, vegetables, and vermicelli inside. It is widely developed and marketed as an instant food that can be easily cooked. There are several product lines.

Sundaepi has been using the intestines of dogs, cows, sheep, and pigs since the Joseon Dynasty. Recently, pig intestines have been mainly used, but the cleanliness and appearance are poor, and the smell of Sundae is unique and bitter by the grate. There were many problems such as taste.

In addition, sundaeso contains pork and pig blood, giving it a characteristic odor, and the appearance was poor, so there was a feeling of rejection.

Meanwhile, as the westernized diet and life expectancy are prolonged, chronic degenerative diseases such as high blood pressure, heart disease, and obesity are increasing, and people's awareness of the relationship between fat intake and cardiovascular disease has been increasing over the past 20 years. With a significant increase, the need for health functional foods that can help prevent chronic degenerative diseases and promote national health is emerging, and particularly, preference for grains is increasing.

In order to improve sun evacuation, mupi sundae using a sanitary tube and its manufacturing method (patent document 1) were developed, and as improved by putting grain in sundae cow, sundae containing seafood (patent document 2) and production of sundae There is a method (Patent Document 3), a sundae containing grain dough such as starch, and a method of manufacturing the same (Patent Document 4), etc., and recently, a product in which the sundae is replaced with collagen has been sold. They were not satisfied with the texture or appearance of the sundae, and also had a problem that it was difficult to remove the unique taste of sundae.

Registered Patent Publication No. 10-0776198 Unexamined Patent Publication No. 10-2006-0029324 Unexamined Patent Publication No. 10-2009-0085856 Unexamined Patent Publication No. 10-2007-0040451

Therefore, the present inventors pay attention to the fact that the pig case casing made by removing the product of pig small intestine has removed off-flavor, and if this is used, it is clean and good in appearance, and the smell and bitter taste peculiar to Sundae are removed. The present invention was completed by finding that the use of instead of grain instead of without grain can not only improve the texture and the like, but also improve the appearance and functionality of the sundae.

Therefore, the object of the present invention is to avoid the off-flavor and filthy image of traditional sundae, improve the texture, and improve the functionality so that foreigners can consume it without a feeling of rejection, so that it can be exported. By using cereals instead of, it provides a pig jang casing with improved off-flavor and improved functionality.

Another object of the present invention is to provide a method of manufacturing a pig jang casing with improved off-flavor and improved functionality by using a pig jang casing as a net evacuation and replacing pig lip and pig blood with grain.

Another object of the present invention is to provide a new use of the cash register casing.

In order to achieve the above object, the present invention provides a donjang casing sundae filled with sundaes including pork, grains, vegetables, and vermicelli in the pigeon casing sun evacuation.

In addition, the present invention is a step (a) washing the pighouse casing in running water and soaking in lukewarm water for 1 to 5 hours, (b) soaking the vermicelli in lukewarm water, and then mixing the pork chop and vegetables, Mixing the mixture obtained by mixing again while adding seasonings with grain to obtain sundaeso, and (c) filling the pighouse casing previously soaked in step (a) with the sundaeso obtained in step (b), and then steaming It provides a method of manufacturing a pig jang casing sundae comprising the step of cooking.

In addition, the present invention provides a lock casing sundae using the pig lock casing as a net evacuation.

The present invention uses a pig jang casing separated by removing food from pig small intestine as a net evacuation, and uses grain instead of pig lip and pig blood to be used as a binding agent and functional material to sundae, and adds pork, vermicelli, and vegetables. By manufacturing it, it has the effect that foreigners can consume it without reluctance as the texture and functionality are improved, and the off-flavor and unclean image of the traditional sundae is avoided.

An embodiment of the present invention relates to a pig casing sundae filled with sundaes including pork, grains, vegetables and vermicelli in the pigeon casing sundae evacuation.

The sundae-so contained in the pigeon casing sundae of the present invention is based on the total weight of the sundae-so, pork 30-53% by weight, grain 6-10% by weight, vegetables 22-30% by weight, vermicelli 11-21% by weight and seasonings 8 to 10% by weight may be mixed.

The pigeon casing included in the pigeon casing sundae of the present invention has mucous membranes and impurities inside the pighouse removed from the pighouse, compared to the pighouse in which the mucous membranes and impurities inside the pighouse were not removed, has no bitter taste, has a gloss, and has a soft texture. , There is no burst phenomenon, and the elasticity and tension can be increased.

The pig jang casing has a good appearance due to its own gloss due to removal of impurities and has a good appearance due to the removal of 100% of the intestinal membrane (product), and the cracking phenomenon is greatly improved due to its soft texture and drying after salting. It has elasticity and a unique texture that can be felt during mastication, and it is a safer food material as it does not use drugs.

More specifically, the cash register casing is a step of removing impurities and mucous membranes from the inside of the pig lock; Immersing in saline solution for 3 to 6 hours after the above step, immersing in purified water at 0 to 10°C for 1 to 3 hours to remove blood, salting and drying; And immersing the dried pig house in purified water at 0-10° C. for 2-4 hours to increase the elasticity and tension of the pig house, but is not limited thereto.

The hog casing may be used by purchasing a product manufactured according to the inventor's patented invention, "manufacturing method of a natural pig sausage casing" (Patent No. 10-1426309).

The grain included in the donjang casing sundae of the present invention may be at least one selected from glutinous rice, brown rice, rice, beans, barley, and oats, but is not limited thereto.

The grain is mixed in a powder and paste form of 6 to 10% by weight of sundae and soybeans, and when heated at 85° C. or higher for 10 to 30 minutes, the binding power of sundae can be efficiently improved. When the amount of grain mixed is 6% by weight or less, the binding force is weak, and when the amount is 10% by weight or more, there is a problem that the texture is deteriorated.

The grains included in the pig jang casing sundae of the present invention are used as a substitute for pig fat and pig blood to increase binding strength, and to reduce fatness and increase nutritional functionality of the existing sundae. In the present invention, the grains may be used glutinous rice, brown rice, rice, beans, barley, oats, etc. having binding power, and barley is particularly preferred.

Barley is a low-fat starch crop and contains 8-15% of protein, as well as rich in dietary fiber, vitamin B group, and various minerals. In particular, beta-glucan, a representative dietary fiber, relieves constipation, It is known as a functional substance that is highly effective in preventing various adult diseases such as inhibiting cancer occurrence and lowering blood cholesterol.

Barley in the present invention can be used in all types of barley, especially the barley is more preferable because it contains a lot of GABA, which has a blood pressure lowering action.

In the present invention, the grain may be used as a powder having a size of 200 μm to 1 mm, preferably 500 μm, having good binding power, but it is more preferable to use it in a paste state, which is judged to have better binding power by gelatinization. In addition, when the concentration is 20% (w/w), the paste is most preferable because it has excellent chewiness.

The pork contained in the pigeon casing sundae of the present invention is mixed in a minced state of 30 to 53% by weight. If it is lower than 30% by weight, palatability and nutritional properties are deteriorated, and if it is higher than 53% by weight, the texture may be lowered and the chewy sensory property may be lowered, which is not preferable.

The pork can be purchased in the market and minced by a conventional method, and serves as a favorite food by providing nutrition and meat taste.

The vegetables contained in the pig jang casing sundae of the present invention are mixed in an amount of 22 to 30% by weight, and at least one kind of conventional vegetables including leek, cabbage, cabbage, carrot, bean sprouts, bean sprouts, sesame leaves, parsley, etc. Although it can be used, leek and cabbage are more preferred.

11 to 21% by weight of the vermicelli included in the pigeon casing sundae of the present invention is mixed, and the vermicelli is soaked in water at 60 to 80°C for about 1 hour after the first washing. This prevents the sudden increase in volume during the process of steaming the sundae, thereby preventing the sundae from bursting.

The seasonings included in the donjang casing sundae of the present invention may be additionally mixed according to preference, and include onion, garlic, pepper, ginger, salted shrimp, soy sauce, mirin, sesame oil, perilla powder, salt, seasoning, pepper, etc. One or more common seasonings can be used.

Another embodiment of the present invention is (a) washing the cage casing in running water, and soaking it in lukewarm water for 1 to 5 hours; (b) after soaking the vermicelli in lukewarm water, adding pork minced meat and vegetables, mixing, and then mixing the mixture obtained by mixing again while adding seasonings to obtain sundaeso; And (c) filling the pig jang casing previously called in step (a) with the vinegar obtained in step (b), and then steaming and cooking the pig jang casing.

In the method of manufacturing the pig jang casing sundae of the present invention, the pig jang casing of step (a) comprises: removing impurities and mucous membranes from the pig coop; Immersing in saline solution for 3 to 6 hours after the above step, immersing in purified water at 0 to 10°C for 1 to 3 hours to remove blood, salting and drying; And immersing the dried pig house in purified water at 0-10° C. for 2-4 hours to increase the elasticity and tension of the pig house, but it is not limited thereto.

In the manufacturing method of the donjang casing sundae of the present invention, the term "lukewarm water" means lukewarm water of 36 to 41°C.

Another embodiment of the present invention relates to a pig jang casing as a use of the pig jang casing, the pig jang casing sundae using the pig jang casing as a net evacuation.

The pigeon casing sundae using the pigeon casing as a net evacuation can increase the binding power of the sundae, reduce fatness, and increase nutritional functionality by including grains instead of pork and pig blood.

Hereinafter, the content of the present invention will be described in detail through examples and comparative examples. However, these are for describing the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

1. Manufacture of shed casing for net evacuation

Purified water was added to the pig farm and aged for 15 hours at 5°C. After removing impurities and mucous membranes inside the pig house using an impurity removal device, the pig house from which the impurities and mucous membranes were removed was immersed in saline for 3 hours, After immersing again in purified water at 5℃ for 3 hours to completely remove blood, 30% by weight of purified salt compared to the pig farm was added and dried for 50 hours, and then the dried pig farm was put in purified water at 5℃ for 4 hours. The casing was prepared.

2. Manufacture of Donjang Casing Sundae

Wash the pigeon casing for net evacuation in running water, soak in lukewarm water at 38℃ for 1 hour, and then soak 11% by weight of noodles in lukewarm water, mix 53% by weight of pork chop, 11% by weight of leek, and 11% by weight of cabbage, and season Sodium glutamate, onion, garlic, red pepper, ginger, salted shrimp, soy sauce, mirin, sesame oil, perilla powder and pepper are mixed, mixed with 6% by weight of barley paste (concentration 20%), and filled in a pre-prepared pighouse casing After that, it was steamed in a steamer and cooked to make a donjang casing sundae.

<Examples 2 to 8>

In Example 1, only the composition was changed as shown in Table 1 (unit: wt%), and the rest were prepared by the same method. However, all of the pastes used a concentration of 20% (w/w).

<Comparative Example 1>

As shown in Table 1 above, in Example 1, the sun evacuation was used as a collagen casing instead of a pig jang casing, and the rest were prepared in the same manner.

<Experimental Example 1> Determination of the concentration of grain paste

In preparing sundae with the composition of Example 1, the concentration of barley paste was 20%, 40%, and 60%, and the texture analysis results are shown in Table 2 below.

As shown in Table 2, it can be seen that when the concentration of barley paste is 20%, it can be seen that the hardness and chewiness are the best. In the following examples, barley paste was used at a concentration of 20%.

<Experimental Example 2> Analysis of 14 major nutrients according to grain content

In order to confirm the change in the 14 major nutrients according to the grain content, the nutrients of Examples 1, 2 and 5 were requested to be analyzed by the Korea Food Research Institute (located in Jeonbuk Innovation City), and the analyzed results are shown in Table 3 below. Indicated.

As shown in Table 3 above, Examples 1 and 2 containing barley powder or barley paste as an alternative to pork fat and pig blood were reduced in fat, saturated fat, cholesterol, and calories compared to Example 5 containing pork fat and pig blood. Thus, it can be seen that the functionality has been improved.

<Experimental Example 3> Analysis of functional nutrients according to grain content

In order to confirm the change in functional nutrients according to the barley content, the analysis of the composition of beta-glucan, GABA and fatty acids was requested by the Korea Functional Food Research Institute (Bundang-gu, Seongnam-si, Gyeonggi-do) and Korea Food Research Institute (located in the Innovation City of Jeonbuk). The results are shown in Table 4 (betaglucan), Table 5 (GABA), and Table 6 (fatty acid composition) below.

As shown in Tables 4 and 5, it was confirmed that all pig casing sundae (Examples 1 and 2) containing barley contained beta-glucan and contained a large amount of GABA, as shown in Table 6. It can be seen that fat, saturated fat, and unsaturated fat were all reduced in the case of barley than in the case of pig fat and pig blood, and the cholesterol content was also significantly decreased.

<Experimental Example 4> Sensory test

Table 7 shows the results of a sensory test of 35 men and women between their 20s and 60s using a 9-point scale for the 5 types of sundae prepared in Examples and Comparative Examples.

Sensory evaluation items are very dislike (1 point), dislike (3 points), moderate (5 points), good (7 points), very good (9 points) for 5 factors such as appearance, texture, flavor, taste, and overall preference. Point) and indicated the average value.

At this time, the panelists who participated in the sensory test finished evaluation of one sample, rinsed their mouths with water, and evaluated the next sample.

As can be seen from the sensory test results in Table 7 above, the sundae in which the sundae is a pig jang casing (Example 1) was evaluated higher in appearance and texture than the sundae in the collagen casing (Comparative Example 1). It is shiny and the contents of the inside can be checked with the naked eye, and it is believed that the natural pig house contributed to the texture rather than artificial collagen.

In addition, the result was higher in texture and taste of the pigeon casing sundae (Example 1) containing grains than the sundae (Example 8) that did not contain them, which shows that the grain used as a binder improves texture and taste. I can.

In addition, sundae (Example 4), which reduced the content of pork and increased the content of vermicelli and barley paste, received lower evaluation in all respects than other sundae (Example 1), and it was found that proper pork should be contained. I can.

In addition, sundae containing pork fat and pig blood as a binding agent (Example 5) received lower evaluation in terms of appearance and flavor than sundae containing barley paste (Example 1), which is a grain, which suggests that a substitute for pork fat and pig blood is required. Show the result.

On the contrary, in the case of Example 1, the appearance, texture, flavor, taste, and overall preference were the best in all respects.

As described above, the present invention has been described with reference to the preferred embodiments of the present invention, but those skilled in the art of the present invention have the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. It will be appreciated that various modifications and changes can be made to the invention.

Claims (14)

Pig casing sundae filled with sundae including pork, grains, vegetables, and vermicelli. The method of claim 1, wherein the sundaeso is based on the total weight of the sundaeso, 30 to 53% by weight of pork, 6 to 10% by weight of grain, 22 to 30% by weight of vegetables, 11 to 21% by weight of sweet noodles, and 8 to 10 seasonings. Pig casing sundae, characterized in that the weight percent is mixed. The method of claim 1, wherein the pig closet casing has mucous membranes and impurities removed from the closet, and has no bitter taste, has a glossiness, has a soft texture, and a bursting phenomenon compared to a pighouse in which the mucous membranes and impurities inside the closet are not removed. There is no, and the elasticity and tension are increased. The donjang casing sundae according to claim 1, wherein the grain is at least one selected from glutinous rice, brown rice, rice, beans, barley, and oats. 5. The donjang casing sundae according to claim 4, wherein the grain is barley. The pig jang casing sundae according to claim 1, wherein the grain is in a paste state. 7. The boxing sundae according to claim 6, wherein the concentration of the paste is 20% (w/w). The pig jang casing sundae according to claim 1, wherein the grain is barley paste 20% (w/w). According to claim 1, wherein the vegetable is a pig jang casing sundae, characterized in that at least one selected from leek, cabbage, cabbage, carrot, bean sprouts, bean sprouts, sesame leaves and parsley. The donjang casing sundae according to claim 2, wherein the seasoning is at least one selected from onion, garlic, red pepper, ginger, salted shrimp, soy sauce, mirin, sesame oil, perilla powder, salt, seasoning and pepper. (a) washing the pighouse casing in running water and soaking it in lukewarm water for 1 to 5 hours;
(b) after soaking the vermicelli in lukewarm water, adding pork minced meat and vegetables, mixing, and then mixing the mixture obtained by mixing again while adding seasonings to obtain sundaeso; And
(c) A method of manufacturing a pig jang casing sundae comprising the step of steaming after filling the pig jang-so obtained in the step (b) into the pig jang casing previously called in step (a). 12. The method of claim 11, wherein the (a) step of removing impurities and mucous membranes from the inside of the pig house; Immersing in saline solution for 3 to 6 hours after the above step, immersing in purified water at 0 to 10°C for 1 to 3 hours to remove blood, salting and drying; And immersing the dried pig house in purified water at 0-10° C. for 2-4 hours, thereby increasing the elasticity and tension of the pig house. Pig case casing sundae, which uses a pig box casing as a net evacuation. 14. The donjang casing sundae according to claim 13, wherein the pork chop and grain instead of pork blood are included as sundaeso.