KR20210048375A - Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder - Google Patents

Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder Download PDF

Info

Publication number
KR20210048375A
KR20210048375A KR1020190132582A KR20190132582A KR20210048375A KR 20210048375 A KR20210048375 A KR 20210048375A KR 1020190132582 A KR1020190132582 A KR 1020190132582A KR 20190132582 A KR20190132582 A KR 20190132582A KR 20210048375 A KR20210048375 A KR 20210048375A
Authority
KR
South Korea
Prior art keywords
glutinous rice
meat
weight
ribs
beef
Prior art date
Application number
KR1020190132582A
Other languages
Korean (ko)
Inventor
권택우
Original Assignee
주식회사 청솔육가공
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 주식회사 청솔육가공 filed Critical 주식회사 청솔육가공
Priority to KR1020190132582A priority Critical patent/KR20210048375A/en
Publication of KR20210048375A publication Critical patent/KR20210048375A/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention relates to a traditional food gyeondan (sweet rice ball) manufacturing technology using ribs as a raw material and glutinous rice as a binder and, more specifically, to a traditional food gyeondan manufacturing technology using ribs as a raw material and glutinous rice as a binder, in processed meat products manufactured using beef and pork, by containing a certain amount of specifically processed glutinous rice as a binder in the meat products, aging the mixture and forming the same in a gyeondan shape, a traditional rice cake, to provide meat product rib gyeondan. By combining the traditional taste of ribs with glutinous rice, the chewy texture and taste of traditional gyeondan are utilized to differentiate from existing meat products, and a new image of gyeondan, a traditional rice cake, is created to satisfy consumers' tastes.

Description

갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술{Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder}Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder}

본 발명은 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술에 관한 것으로서, 더욱 상세하게는 우육 및 돈육을 이용하여 제조된 육가공 제품에 있어, 상기 육가공 제품 중에 특정하게 가공된 찹쌀을 결착제로서 일정량을 함유시키고, 배합물을 숙성한 후 전통 떡류인 경단모양으로 성형하여 육제품 갈비경단을 제공함으로써, 갈비살의 전통적 불고기 맛과 찹쌀의 병용 사용으로 전통경단의 쫄깃쫄깃한 조직과 맛을 살려 기존 육제품과의 차별을 가져오고, 전래의 전통 떡류인 경단의 새로운 이미지를 창출하여 소비자의 기호를 만족시킬 수 있게 한 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술에 관한 것이다.The present invention relates to a traditional food dumpling manufacturing technology using ribs as a raw material and glutinous rice as a binder, and in more detail, in a meat-processed product manufactured using beef and pork, specifically processed glutinous rice is bound among the meat-processed products. It contains a certain amount as a zero, and after aging the mixture, it is molded into the shape of traditional rice cake dumplings to provide ribs dumplings for meat products.By using the traditional bulgogi taste of ribs and glutinous rice together, the chewy texture and taste of traditional dumplings are utilized. It is related to the manufacturing technology of traditional food dumplings using glutinous rice as a raw material, which has brought discrimination from meat products and made it possible to satisfy consumers' tastes by creating a new image of the traditional rice cake dumplings.

" 경단" 이라 함은 우리 고유의 전통 떡류 중의 하나를 지칭하는 것으로서, 일반적으로 찹쌀가루나 수숫가루를 익반죽해서 둥글게 빚어서 끓는 물에 삶아 떠오르면 건져서 고물을 묻혀 제조한다. 이러한 상기의 경단의 이름은 찐 찹쌀에 입히는 고물의 종류에 따라 달라지는데, 예를 들면 녹두가루를 묻히면 녹두경단, 팥가루를 묻히면 팥경단 등으로 명명된다.The term "gyeongdan" refers to one of our own traditional rice cakes. In general, glutinous rice flour or sorghum flour is kneaded into circles, then boiled in boiling water, and when it rises, it is salvaged and buried. The names of these dumplings vary depending on the type of junk that is coated on steamed glutinous rice. For example, it is named as Mung Bean Dumplings if Mung Bean Powder is applied, and Red Bean Dumplings if Red Bean Powder is applied.

그러나 상기 경단은 예전에는 주로 명절이나 잔치때에나 만들어 먹었으며, 또한 찹쌀을 찐 후에 떡처럼 만들기 위해서는 시간과 노력이 많이 요구되어 번거로움이 있기 때문에 경단을 쉽게 즐기기에는 어려움이 있다.However, in the past, the dumplings were mainly made and eaten during holidays or feasts, and it is difficult to easily enjoy the dumplings because it takes a lot of time and effort to make them like rice cakes after steaming glutinous rice.

육가공 제품은 일반적으로 원료육과 부원료의 결착을 위하여 결착제를 사용하고 있다. 그리고 육질의 탄력을 위해 탄력 보강제를 사용하며, 그 밖에 부원료로서 식물성 단백류, 동물성 단백류 및 전분류 등을 첨가하여 고기 자체의 고유의 맛과 조직을 유지하도록 제조되고 있다. 그러나, 상기 육가공 제품은 통상적으로 씹는 감이 딱딱하여 불편한 문제가 있다.Meat processed products generally use a binder to bind raw meat and subsidiary ingredients. In addition, an elasticity enhancer is used for the elasticity of the meat, and vegetable proteins, animal proteins, and starches are added as auxiliary ingredients to maintain the unique taste and structure of the meat itself. However, the meat-processed products typically have a hard chewing sensation, which is an inconvenient problem.

본 발명은 우육의 갈비살과 찹쌀을 이용하여 전래의 떡류인 경단의 새로운 이미지를 창출함은 물론, 육제품의 경단화라는 새로운 제품을 개발하여 소비자의 기호를 만족시킬 수 있는 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술을 제공하는데 목적이 있다.The present invention uses beef ribs and glutinous rice to create a new image of traditional rice cake dumplings, as well as to develop a new product called dumplings for meat products. The purpose is to provide traditional food dumpling manufacturing technology utilized as a binder.

상기에서 설명한 바와 같이, 본 발명의 갈비살과 찹쌀이 함유된 갈비경단은 고기조직의 결착제로서 가공된 찹쌀을 사용하므로, 종래의 육제품에서 경도(딱딱함) 위주의 조직을 가지는 문제점을 해결하여 경단을 씹는 듯한 조직으로 육제품을 변화시키고, 육제품 제조 시 숙성-성형-가열-튀김 공정을 실시하여 경단의 조직(Texture)을 최대한으로 살릴 수 있어 외관이 미려하고 소비자들에게 새로운 식품을 제공함으로써 한국 고유의 전통식품인 경단을 쉽게 상업화 할 수 있는 효과가 있다.As described above, the rib dumplings containing ribs and glutinous rice according to the present invention use processed glutinous rice as a binder for meat tissue, thus solving the problem of having a structure focusing on hardness (hardness) in conventional meat products. The texture of the dumplings can be maximized by changing the meat products into a texture that looks like chewing the meat and performing the process of aging-molding-heating-frying when manufacturing meat products, so it has a beautiful appearance and provides new foods to consumers. There is an effect that can easily commercialize dumplings, a traditional Korean food.

도 1은 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술의 블록 구성도.1 is a block diagram of a traditional food dumpling manufacturing technology using ribs as a raw material and glutinous rice as a binder.

본 발명은 원료육에 찹쌀 결착제 및 부원료가 함유되어 있는 육제품에 있어서, 상기 원료육으로는 우육 갈비살 5 ∼ 50 중량%가 함유된 우육 5 ∼ 50 중량%와 돈육 5 ∼ 50 중량%가 함유되어 있고, 상기 육제품 중에는 수화, 증자 및 냉각 처리된 찹쌀 3 ∼ 20 중량%가 함유되어 있는 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 갈비경단을 그 특징으로 한다.In the present invention, in the meat product containing glutinous rice binder and subsidiary ingredients in the raw meat, the raw material meat contains 5 to 50% by weight of beef and 5 to 50% by weight of beef containing 5 to 50% by weight of beef ribs, and , Among the meat products, a traditional food rib dumpling using glutinous rice as a raw material is a traditional food rib dumpling containing 3 to 20% by weight of hydrated, steamed and cooled glutinous rice.

또한, 본 발명은 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술에 있어서, In addition, the present invention in the traditional food dumpling manufacturing technology using ribs as a raw material and glutinous rice as a binder,

(a) 우육 갈비살이 함유된 우육 및 돈육을 15 ∼ 3 mm 두께로 세절 및 박편하는 원료육의 처리공정.(a) The processing process of raw material meat in which beef and pork containing beef ribs are shredded and flaked to a thickness of 15 to 3 mm.

(b) 찹쌀을 4 ∼ 8 시간 동안 물에 침지하여 찹쌀을 팽윤시킨 후, 물기를 제거하고 100 ∼ 140 ℃에서 4 ∼ 8 시간 동안 증숙하여 냉각하는 찹쌀의 가공공정.(b) Processing process of glutinous rice in which glutinous rice is swelled by immersing it in water for 4 to 8 hours, then dried and steamed for 4 to 8 hours at 100 to 140°C for cooling.

(c) 상기 처리된 원료육에 염지제, 양념 및 향료(Spice)를 첨가하는 1차 혼합공정.(c) The first mixing step of adding a curing agent, seasoning, and spices to the processed raw meat.

(d) 상기 1차 배합물에 가공처리된 찹쌀과 부원료를 첨가하는 2차 혼합공정.(d) a second mixing process of adding processed glutinous rice and auxiliary ingredients to the first blend.

(e) 상기 2차 혼합이 완료된 배합물을 -2 ∼ 2 ℃의 온도의 숙성실에서 12 ∼ 24 시간 동안 숙성하는 공정.(e) A step of aging the second blended compound in a aging room at a temperature of -2 to 2° C. for 12 to 24 hours.

(f) 숙성된 배합물을 경단모양으로 성형한 후 가열하는 공정.(f) The process of heating the aged compound after molding it into a dumpling shape.

(g) 상기 경단을 180 ∼ 200 ℃에서 5 ∼ 10초간 튀김처리 후 냉각하여 포장하는 공정.(g) The process of frying the dumplings at 180 to 200°C for 5 to 10 seconds, then cooling and packaging.

상기 공정으로 이루어진 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술을 포함한다.It includes the manufacturing technology of traditional food dumplings using glutinous rice as a raw material using ribs made from the above process as a binder.

이와 같은 본 발명을 더욱 상세하게 설명하면 다음과 같다.The present invention will be described in more detail as follows.

본 발명은 육가공 제품의 조직과 맛의 다양화를 위해, 전통떡류인 경단의 이미지를 살리고, 특히 우육 갈비살 및 돈육에 수화(水和), 증자 및 냉각 처리한 찹쌀을 이용하여 불고기 맛의 이미지를 조화시킴으로써 육제품의 경단화라는 새로운 제품을 창출하고, 제품의 조직과 맛의 차별화를 가져오는 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술에 관한 것이다.In order to diversify the texture and taste of processed meat products, the present invention makes use of the image of traditional rice cake dumplings, and in particular, uses hydrated, steamed and cooled glutinous rice for beef ribs and pork to create an image of the taste of bulgogi. It is related to the manufacturing technology of traditional food dumplings using glutinous rice as a raw material using ribs, which creates a new product called dumpling of meat products by harmonization, and differentiates the organization and taste of the product.

특히, 본 발명은 갈비경단의 제조공정에서는제조 공정(工程)에서 배합, 숙성, 성형, 살균 공정을 실시함으로써 우육의 불고기 맛과 찹쌀의 쫀득한 맛을 최대한으로 가져오게 한 것을 특징으로 하고 있다.In particular, the present invention is characterized in that the bulgogi taste of beef and the sticky taste of glutinous rice are brought to the maximum by performing the mixing, aging, molding, and sterilization processes in the manufacturing process in the manufacturing process of rib dumplings.

이러한 본 발명의 갈비살과 찹쌀이 함유된 육제품 갈비경단을 그 제조방법에 의거하여 좀더 구체적으로 설명하면 다음과 같다.The meat product rib dumplings containing the ribs and glutinous rice of the present invention will be described in more detail based on the manufacturing method as follows.

제 1 공정은 찹쌀경단을 제조하기 위한 원료처리 단계를 수행한다.The first process performs a raw material processing step for manufacturing glutinous rice dumplings.

본 발명은 원료육으로서 우육 갈비살이 함유된 우육과 돈육을 일정크기로 세절(Chopping)하고 15 ∼ 3 mm 크기로 박편(Flaking)한다. 이때, 상기 갈비살의 입자(粒子)가 적을 경우에는 제품에서 씹는 감이 약하게 나오는 문제가 있고, 입자의 크기가 너무 크면 제품의 형태가 일정하지 못한 문제가 있다.In the present invention, as raw material meat, beef and pork containing beef ribs are chopped into a certain size and flaking into 15 to 3 mm size. At this time, when the number of ribs is small, there is a problem that the chewing sensation of the product is weak, and when the particle size is too large, there is a problem that the shape of the product is not uniform.

본 발명의 육제품 갈비경단에 함유되는 상기 원료육의 사용함량은 우육 갈비살이 5 ∼ 50 중량% 함유된 우육 5 ∼ 50 중량%를 사용하고, 돈육의 사용함량도 상기와 같이 5 ∼ 50 중량%로 사용한다. 이때, 상기 우육 및 돈육의 사용함량이 상기 범위 미만으로 사용하면 육제품으로서의 조직감을 살리지 못하는 문제가 있고, 반면 상기 범위를 초과하면 찹쌀의 조직감이 약해지는 문제가 있어 바람직하지 않다.The content of the raw material meat contained in the rib dumplings of the meat product of the present invention is 5-50% by weight of beef containing 5-50% by weight of beef ribs, and the content of pork is 5-50% by weight as described above. use. At this time, if the content of beef and pork is used below the above range, there is a problem in that the texture as a meat product cannot be saved, whereas if it exceeds the above range, the texture of glutinous rice is weakened, which is not preferable.

제 2 공정은 본 발명에서 특징으로 하는 경단에 첨가하기 위한 찹쌀처리 공정을 수행한다.The second process performs a glutinous rice treatment process for adding to the dumplings characterized in the present invention.

본 발명에서는 찹쌀을 원료육에 배합시 찹쌀을 그대로 함유시키는 것이 아니라, 전처리하여 가공된 찹쌀을 적정량 함유 시키거나 또는 찹쌀떡을 제조하여 첨가하는 특징이 있다.In the present invention, when blending glutinous rice into raw meat, glutinous rice is not included as it is, but pretreated and processed glutinous rice is contained in an appropriate amount, or glutinous rice cake is prepared and added.

특히, 본 발명은 종래 육가공 제품이 원료육의 결착을 위해 일반적으로 결착제를 사용하는 방법과는 달리, 종래 경단제조에 사용되오던 찹쌀을 가공처리하여 첨가함으로써, 원료육의 결착제의 역할을 하게 한다.In particular, the present invention makes the role of a binder for raw meat by processing and adding glutinous rice used in the conventional dumpling manufacturing, unlike the method in which conventional meat processed products generally use a binder for binding raw meat. .

또한, 본 발명은 가공처리된 찹쌀을 이용함으로써, 조직감에서 씹는감을 무르게 하여 종래 육가공 제품의 고기 조직의 경도가 딱딱하여 씹는감이 불편한 문제를 해결하였으며, 전통적으로 즐겨오던 갈비살과 조화를 이루는 경단의 쫄깃한 맛을 나타내어 새로운 맛을 창출하는 효과가 있다.In addition, the present invention solves the problem of uncomfortable chewing by using processed glutinous rice to soften the chewing sensation in the texture, so that the hardness of the meat tissue of the conventional meat-processed product is hard. It has the effect of creating a new taste by showing a chewy taste.

따라서, 본 발명은 원료육에 배합하기 전에 찹쌀을 미리 15 ℃이내의 물에 4 ∼ 8 시간 동안 침지하여 찹쌀을 팽윤시킨 후 물기를 제거한다. 그런 다음, 100 ∼ 140 ℃ 온도의 증숙기에서 4 ∼ 8 시간 증숙시키고, 증숙이 완료되면 찹쌀을 크리에이트(Create)에 펴서 냉각 또는 동결시킨다.Therefore, in the present invention, the glutinous rice is swelled by swelling the glutinous rice by immersing it in water within 15° C. for 4 to 8 hours before mixing it into the raw meat, and then the water is removed. Then, it is steamed for 4 to 8 hours in a steamer at a temperature of 100 to 140°C, and when steaming is complete, the glutinous rice is spread on Create and cooled or frozen.

본 발명에서 육제품 갈비경단에 사용하는 상기의 가공된 찹쌀은 3 ∼ 20 중량%로 함유시키며, 이때 그 사용함량이 3중량% 미만이면 찹쌀의 쫀득한 조직이 약해지는 문제가 있고, 20 중량%를 초과하면 육제품으로서의 조직감이 약해지는 문제가 있다.In the present invention, the processed glutinous rice used in the meat product rib dumpling is contained in an amount of 3 to 20% by weight, and if the content is less than 3% by weight, there is a problem that the sticky texture of the glutinous rice is weakened, and 20% by weight If it exceeds, there is a problem that the texture as a meat product is weakened.

제 3 공정은 상기 원료육과 전처리된 찹쌀, 그리고 여러 가지 부원료를 1차 및 2차로 혼합하는 배합공정을 수행하게 된다.In the third process, a blending process of first and secondarily mixing the raw meat, pretreated glutinous rice, and various auxiliary ingredients is performed.

본 발명에서 혼합은 진공 혼합기에서 수행하며, 진공하에서 상기의 원료육, 염지제, 양념 및 향료(spice)를 넣어 5분간 1차 혼합을 수행한다.In the present invention, the mixing is performed in a vacuum mixer, and the raw meat, the curing agent, the seasoning and the spice are added under vacuum, and the first mixing is performed for 5 minutes.

그런 다음, 진공하에서 상기 1차 혼합물에 부원료와 제 2 공정에서 가공처리한 찹쌀을 첨가하여 5분간 2차 혼합을 수행한다.Then, secondary mixing is performed for 5 minutes by adding sub-materials and glutinous rice processed in the second process to the first mixture under vacuum.

이때, 상기 양념류의 사용함량은 4 ∼ 8 중량%, 염지제 0.7 ∼ 1.2 중량% 및 향료 2 ∼ 4 중량%이며, 부원료는 3 ∼9 중량%로 사용한다. 그리고, 부원료로는 대두단백, 전분류를 통상적인 함량으로 사용한다.At this time, the content of the seasoning is 4 to 8% by weight, 0.7 to 1.2% by weight of the curing agent, and 2 to 4% by weight of the flavoring agent, and 3 to 9% by weight of the auxiliary material is used. And, as an auxiliary raw material, soy protein and starch are used in conventional amounts.

제 4 공정은 상기 혼합물의 숙성공정을 수행한다.In the fourth step, the aging step of the mixture is performed.

본 발명에서는 상기 1, 2차의 혼합과정이 끝나면, 배합물을 왜건(wagon)에 담아 냉장실에서(숙성기간 중) 배합육의 맛과 조직의 안정화를 위해 12 ∼ 24 시간 동안 숙성시킨다. 여기서, 숙성 후 배합육의 중심온도는 0 ±2 ℃를 유지시키는 것이 중요한데, 상기 온도 범위를 벗어나게 되면 성형형태가 일정하지 않게 되기 때문이다.In the present invention, after the first and second mixing processes are finished, the blend is put in a wagon and aged for 12 to 24 hours in a refrigerator (during the maturation period) to stabilize the taste and texture of the blended meat. Here, it is important to maintain the center temperature of the blended meat after aging at 0 ± 2 °C, because if the temperature is out of the above range, the molding shape becomes uneven.

제 5 공정은 숙성이 완료된 배합물의 성형 및 가열 공정을 수행한다.In the fifth step, the process of forming and heating the aging compound is performed.

본 발명에서는 성형기를 이용하여 숙성이 완료된 배합물을 성형시키되, 형태는 최대한 경단 모양으로 몰더(moulder)를 제작하여 성형하고, 이때 커팅 플레이트(cutting plate)를 사용한다. 그리고, 성형시 배합육의 온도는 0 ℃ 내외를 유지하는 것이 바람직하다.In the present invention, the compound, which has been matured, is molded using a molding machine, but the shape is formed by making a molder in the shape of a dumpling end as much as possible, and at this time, a cutting plate is used. In addition, it is preferable to maintain the temperature of the blended meat at around 0°C during molding.

그런 다음, 본 발명에서는 경단모양의 성형물을 180 ∼ 200 ℃에서 4 ∼ 5분 동안 가열하여 살균공정을 수행한다. 이렇게 쿠킹(cooking) 공정을 거친 제품은 중심온도가 80 ℃이상을 유지하여야 한다.Then, in the present invention, the sterilization process is performed by heating the molded product in the shape of a dumpling at 180 to 200° C. for 4 to 5 minutes. Products that have gone through the cooking process should have a central temperature of 80 ℃ or higher.

제 7 공정은 튀김(flying), 냉각 및 포장공정을 수행한다.The seventh process performs a flying, cooling and packaging process.

본 발명은 경단모양의 성형물을 튀김처리함으로써, 제품 표면의 지방을 제거하고 제품의 색(Color)을 고정시켜 주는 효과를 얻을 수 있으며, 이때 튀김온도는 180 ∼ 200 ℃에서 5 ∼ 10초간 실시하는 것이 바람직하다.The present invention can obtain the effect of removing fat from the surface of the product and fixing the color of the product by frying the molded product in the shape of a dumpling, at which time the frying temperature is performed at 180 to 200°C for 5 to 10 seconds. It is desirable.

그런 다음, 본 발명은 살균된 성형제품을 나선형의 냉각기(Spiral Freezer)를 이용하여 급속 냉각시키고, 통상적인 방법으로 진공포장하여, 본 발명을 완성하게 된다.Then, in the present invention, the sterilized molded product is rapidly cooled using a spiral freezer, and vacuum-packed in a conventional manner, thereby completing the present invention.

여기서, 냉장 제품의 경우에는 제품의 중심온도가 10 ℃ 이하를 유지하게 하고, 냉동제품의 경우에는 -10℃ 이하를 유지시키는 것이 제품의 저장을 위해 바람직하다.Here, in the case of refrigerated products, it is preferable to maintain the central temperature of the product at 10°C or less, and in the case of frozen products, it is preferable for storage of the product.

이상과 같이, 본 발명에 따른 갈비살과 찹쌀이 함유된 육제품 갈비경단은 고기조직의 결착제로서 가공된 찹쌀을 사용하여 종래의 육제품에서 나타나는 육질의 딱딱함을 경단의 씹는 듯한 조직으로 변화시키고, 소비자들에게는 한국 고유의 전통식품인 경단을 새로운 식품으로 제공할 수 있다.As described above, the meat product rib dumpling containing ribs and glutinous rice according to the present invention uses glutinous rice processed as a binder for the meat tissue to change the hardness of the meat quality that appears in conventional meat products to the chewy texture of the dumplings, To consumers, Korean traditional food, dumpling, can be provided as a new food.

이하, 본 발명을 실시예 및 비교예에 의거하여 더욱 상세히 설명하겠는바, 본 발명이 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail based on Examples and Comparative Examples, but the present invention is not limited thereto.

실시예 1Example 1

돈육 40 중량%, 우육 33 중량%(우육 갈비살 10 중량% 함유)에 증숙기로 찐 찹쌀 4 중량%, 양념류 7 중량%, 염지제 0.7 중량%, 부원료 9 중량%, 기타 6.3 중량%를 혼합한 후, 첨부도면 도 1과 같은 제조공정으로 실시하여 갈비경단 제품을 제조하였다.After mixing 40% by weight of pork and 33% by weight of beef (containing 10% by weight of beef ribs), 4% by weight of glutinous rice steamed with a steamer, 7% by weight of seasonings, 0.7% by weight of curing agent, 9% by weight of auxiliary ingredients, and 6.3% by weight of other ingredients , A rib dumpling product was manufactured by carrying out the manufacturing process as shown in FIG. 1 in the accompanying drawings.

실시예 2Example 2

돈육 37 중량%, 우육 32 중량%(우육 갈비살 10 중량% 함유)에 증숙기로 찐 찹쌀 8.2중량%, 양념류 7 중량%, 염지 0.7 중량%, 부원료 9 중량%, 기타 6.1 중량% 를 혼합한 후, 첨부도면 도 1과 같은 제조공정으로 실시하여 갈비경단 제품을 제조하였다.After mixing 37% by weight of pork, 32% by weight of beef (containing 10% by weight of beef ribs), 8.2% by weight of glutinous rice steamed with a steamer, 7% by weight of seasonings, 0.7% by weight of cured fat, 9% by weight of auxiliary ingredients, and 6.1% by weight of other ingredients, By carrying out the manufacturing process as shown in Figure 1 of the accompanying drawings, a rib dumpling product was manufactured.

실시예 3Example 3

돈육 40 중량%, 우육 33 중량%(우육 갈비살 10 중량% 함유)에 찹쌀떡 4 중량%, 양념류 7 중량%, 염지제 0.7 중량%, 부원료 9 중량%, 기타 6.3 중량%를 혼합한 후, 첨부도면 도 1과 같은 제조공정으로 실시하여 갈비경단 제품을 제조하였다.After mixing 40% by weight of pork and 33% by weight of beef (containing 10% by weight of beef ribs), 4% by weight of glutinous rice cake, 7% by weight of seasonings, 0.7% by weight of curing agent, 9% by weight of auxiliary ingredients, and 6.3% by weight of other ingredients are mixed. By carrying out the manufacturing process as shown in FIG. 1, a rib dumpling product was manufactured.

실시예 4Example 4

돈육 37 중량%, 우육 32 중량%(우육 갈비살 10 중량% 함유), 찹쌀떡 8.2 중량%, 양념류 7 중량%, 염지제 0.7 중량%, 부원료 9 중량%, 기타 6.1 중량%를 혼합한 후, 첨부도면 도 1과 같은 제조공정으로 실시하여 갈비경단 제품을 제조하였다.After mixing 37% by weight of pork, 32% by weight of beef (containing 10% by weight of beef ribs), 8.2% by weight of glutinous rice cake, 7% by weight of seasonings, 0.7% by weight of curing agent, 9% by weight of auxiliary ingredients, and 6.1% by weight of other ingredients, attached drawings By carrying out the manufacturing process as shown in FIG. 1, a rib dumpling product was manufactured.

비교예 1Comparative Example 1

찹쌀을 첨가하지 않고, 돈육 45 중량%, 우육 32 중량%(우육 갈비살 10 중량% 함유), 양념류 7 중량%, 부원료 9 중량%, 염지제 0.7 중량%, 기타 6.3 중량%를 혼합한 후, 첨부도면 도 1과 같은 제품 공정으로 갈비경단 제품을 제조하였다.Without adding glutinous rice, after mixing 45% by weight of pork, 32% by weight of beef (containing 10% by weight of beef ribs), 7% by weight of seasonings, 9% by weight of auxiliary ingredients, 0.7% by weight of curing agent, and 6.3% by weight of other ingredients A rib dumpling product was manufactured by the product process as shown in FIG. 1.

시험예Test example

상기 실시예 1 ∼ 4 및 비교예 1에서 제조한 갈비경단을 전문 패널 요원에 의한 관능검사를 실시하여, 그 결과를 다음표 1에 나타내었다.The rib dumplings prepared in Examples 1 to 4 and Comparative Example 1 were subjected to a sensory test by a professional panelist, and the results are shown in Table 1 below.

구 분division 실시예 1Example 1 비교예 1Comparative Example 1 1One 22 33 44 조직감
(쫀득한 식감)Texture
(Sticky texture) 3.53.5 4.54.5 3.53.5 33 22 풍미zest 3.53.5 44 3.53.5 44 33 외관Exterior 44 44 3.53.5 33 44 맛flavor 44 4.54.5 33 3.53.5 33 종합적 기호도Comprehensive acceptance 44 4.54.5 3.53.5 3.53.5 33 관능점수)
5: 아주좋음 (아주 강함) 4: 좋음 3: 보통
2: 나쁨 5: 아주나쁨 (아주 약함)Sensory score)
5: very good (very strong) 4: good 3: moderate
2: bad 5: very bad (very weak)

상기 표 1에서 보면, 찹쌀을 8.2 중량%로 사용한 실시예 2의 경우, 실시예 1 보다 찹쌀의 특성인 쫄깃한 조직감이 잘 나타났으며, 맛에서도 더 양호하게 나타났다. 또한, 찹쌀떡을 사용한 실시예 3 및 4의 경우는 맛은 찹쌀을 사용한 경우와 차이가 별로 없었으나, 조직감에서 씹는감이 무르게 나타났다. 그리고 찹쌀을 넣지 않은 비교예 1의 경우는 조직감에서 쫄깃한 감이 상기 실시예 1 ∼ 4보다는 떨어진 것으로 나타났다.As shown in Table 1, in the case of Example 2 in which the glutinous rice was used in an amount of 8.2% by weight, the chewy texture, which is the characteristic of glutinous rice, was better than that of Example 1, and the taste was also better. In addition, in the case of Examples 3 and 4 using glutinous rice cake, there was little difference in taste from the case of using glutinous rice, but the texture was soft and chewy. And in the case of Comparative Example 1 without adding glutinous rice, it was found that the chewy sensation in the texture was less than in Examples 1 to 4.

그러므로, 찹쌀이 들어가는 함량이 많을수록 경단의 조직에 더 가까운 것을 알 수 있다.Therefore, it can be seen that the more glutinous rice contains, the closer it is to the tissue of the dumplings.

Claims (3)

원료육에 결착제 및 부원료가 함유되어 있는 육제품에 있어서, 상기 원료육으로는 우육 갈비살 5 ∼ 50 중량%가 함유된 우육 5 ∼ 50 중량% 및 돈육 5 ∼ 50 중량%가 함유되어 있고, 상기 육제품 중에는 수화, 증자 및 냉각 처리된 찹쌀 3 ∼ 20 중량%가 함유되어 있는 것임을 특징으로 하는 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술.In the meat product containing a binder and auxiliary ingredients in the raw meat, the raw material meat contains 5 to 50% by weight of beef and 5 to 50% by weight of beef containing 5 to 50% by weight of beef ribs, and the meat product Traditional food dumpling manufacturing technology using glutinous rice as a raw material, characterized in that it contains 3 to 20% by weight of glutinous rice that has been hydrated, steamed and cooled. 제 1 항에 있어서, 상기 육제품 갈비경단은 냉장 또는 냉동식품인 것임을 특징으로 하는 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술.The method of manufacturing traditional food dumplings according to claim 1, wherein the rib dumplings for meat products are refrigerated or frozen foods. 원료육에 결착제 및 부원료를 첨가하여 제조하는 육제품의 제조방법에 있어서, (a) 우육 갈비살이 함유된 우육 및 돈육을 15 ∼ 3 mm 두께로 세절 및 박편하는 원료육의 처리공정, (b) 찹쌀을 4 ∼ 8 시간 동안 물에 침지하여 찹쌀을 팽윤시킨 후, 물기를 제거하고 100 ∼ 140 ℃에서 4 ∼ 8 시간 동안 증숙하여 냉각하는 찹쌀의 가공공정, (c) 상기 처리된 원료육에 염지제, 양념 및 향료(Spice)를 첨가하는 1차 혼합공정, (d) 상기 1차 배합물에 가공처리된 찹쌀과 부원료를 첨가하는 2차 혼합공정, (e) 상기 2차 혼합이 완료된 배합물을 -2 ∼ 2 ℃의 온도의 숙성실에서 12 ∼ 24 시간 동안 숙성하는 공정, (f) 숙성된 배합물을 경단모양으로 성형한 후 가열하는 공정 그리고 (g) 상기 경단을 180 ∼ 200 ℃에서 5 ∼ 10초간 튀김처리 후 냉각하여 포장하는 공정으로 이루어진 것을 특징으로 하는 갈비살을 원료로 찹쌀을 결착제로 활용한 전통식품 경단 제조기술.In the manufacturing method of meat products manufactured by adding a binder and subsidiary ingredients to raw meat, (a) processing process of raw meat by cutting and flakes beef and pork containing beef ribs into a thickness of 15 to 3 mm, (b) glutinous rice Processing process of glutinous rice in which the glutinous rice is swelled by immersing in water for 4 to 8 hours, and then steamed at 100 to 140°C for 4 to 8 hours to cool, (c) a curing agent for the processed raw meat, The first mixing process of adding seasonings and spices, (d) the second mixing process of adding processed glutinous rice and subsidiary ingredients to the first blend, (e) the second blending of -2- A process of aging for 12 to 24 hours in a aging room at a temperature of 2 ℃, (f) a process of molding the aged compound into a dumpling shape and heating it, and (g) a process of frying the dumplings at 180 to 200 ℃ for 5 to 10 seconds. Traditional food dumpling manufacturing technology using glutinous rice as a raw material, characterized in that it consists of a process of cooling and packaging after cooling.
KR1020190132582A 2019-10-23 2019-10-23 Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder KR20210048375A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190132582A KR20210048375A (en) 2019-10-23 2019-10-23 Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190132582A KR20210048375A (en) 2019-10-23 2019-10-23 Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder

Publications (1)

Publication Number Publication Date
KR20210048375A true KR20210048375A (en) 2021-05-03

Family

ID=75911099

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190132582A KR20210048375A (en) 2019-10-23 2019-10-23 Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder

Country Status (1)

Country Link
KR (1) KR20210048375A (en)

Similar Documents

Publication Publication Date Title
KR100816478B1 (en) A slices of dried beef processing method
KR101672799B1 (en) Fish paste including Bamboo shoot and its manufacturing method
KR101506939B1 (en) Producing method of pork cultet type soybean processed foods
KR102197398B1 (en) Manufacturing Method of Chicken cuisine
KR100869406B1 (en) The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby
KR20130061462A (en) Soymeat and the manufacturing method thereof
KR102162273B1 (en) Manufacturing method for steamed bread comprising ginseng and rice flour, and steamed bread manufactured the method
KR100338522B1 (en) A Kalbi-Gyungdan with rib meat and sticky rice and its preparing methods
JPH09313091A (en) Production of bread added with tangle
KR102362224B1 (en) Hamburger and manufacturing method for thereof
KR20210048375A (en) Gyeongdan manufacturing technology, a traditional food made from ribs and glutinous rice as a binder
KR101807845B1 (en) Manufacturing Method of Boiled Fish Paste for Gimbap and Manufacturing Method of Gimbap using thereof
KR101166438B1 (en) Rice cutlet and manufacturing method thereof
KR102155592B1 (en) Method for Preparing Fried Chicken Using Chicken Power Composite Including Oats Power
KR20130061463A (en) Soy jerky and the manufacturing method thereof
KR101667665B1 (en) A rice buns using glutinous rice and -waxy corn starch and a method for preparing it
KR20140008742A (en) Fish cake product with glutinous rice cake in core and method for producing the same
KR101860559B1 (en) Meat chip using the ice and manufacturing method thereof
KR101977666B1 (en) Method of manufacturing fried chicken
KR20100037668A (en) Manufacturing method of pottage
KR0131273B1 (en) Frozen food dressing egg
KR102620089B1 (en) Sausage and ham with graviola and manufacturing method thereof
KR101893329B1 (en) A preparation method of juicy dumpling
KR20140114090A (en) A korean style meatball comprising rice and a manufacturing method thereof
KR102663857B1 (en) Method for Ongsimyi Kalguksu