KR20210058472A - Tteokgalbi frozen products containing spices and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a frozen grilled short rib patty product containing spices and a manufacturing method thereof. According to the present invention, the method utilizes beef parts except for refrigerated export meat including loin, sirloin, and tenderloin, and processes meat by mixing minced beef part with a soy sauce or hot seasoning part and a single or mixed spice selected from coriander and black pepper ingredients, thereby satisfying the tastes of consumers who prefer salty and spicy tastes and providing a frozen grilled short rib patty product with enhanced flavor and preference due to containing spices preferred in Hong Kong and other Southeast Asian countries. The method comprises a mincing step, a seasoning mixing step, a shaping step, a heat treatment step, a smoking step, and a freezing step.

Description

Tteokgalbi frozen product including spices and its manufacturing method {TTEOKGALBI FROZEN PRODUCTS CONTAINING SPICES AND MANUFACTURING METHOD THEREOF}

The present invention relates to a frozen tteokgalbi product including spices and a method for manufacturing the same, and more particularly, using other beef parts except for refrigerated export meat including chaedeok, sirloin and tenderloin, and using soy sauce flavor or By processing the meat including the spicy base seasoning and spices in single or mixed form selected from coriander or black pepper ingredients, it not only satisfies the taste of consumers who prefer salty and spicy taste, but also favored in Southeast Asian countries including Hong Kong. It relates to a frozen tteokgalbi product with improved flavor and preference by containing spices and a method for manufacturing the same.

The scale of the world processed meat products market is about 10 million tons (70% sausage), and the market is mostly in Europe and South America, and in Asia, Japan consumes the largest amount of processed meat products, and most of the consumption is raw materials and processed products. Depends on income.

As with other meats, beef has a high preference for the parts for roasting (top of meat, sirloin, tenderloin), and in the related industry, the treatment of unfavorable parts that remain in stock during the slaughter/distribution process remains a task to be solved for a long time. Livestock exports are not possible due to the potential for disease outbreaks in livestock, but exports are possible in the case of processed products.

Therefore, in order to overcome the crisis in the domestic livestock industry, it is expected to create added value by expanding the export of processed meat products and bring about stabilization of the domestic livestock industry.

In accordance with the market demands of modern people's dietary convenience and diversity of tastes, the consumption of various processed meat products produced by processing them from the primary meat consumption form of purely grilled or boiled meat is increasing, and the domestic and overseas markets are gradually expanding. Has become.

On the one hand, as Korean traditional foods such as kimchi, makgeolli, and bulgogi are being introduced as foods of the world due to the steady Hallyu fever, Korean traditional meat products are developed that are suitable for globalization in countries affected by the Korean Wave fever. We believe that it will be advantageous to settle the market.

In particular, Hanwoo (韓牛) is a breed of cattle raised in Korea. It has a lower cholesterol content, higher content of unsaturated fatty acids than other cattle, contains an antioxidant and anti-aging functional substance, Cadebkin, and has a good marbling state. It's also high in omega-3 content.

However, even in the case of general beef, since it is distributed more expensive than pork or chicken, there are relatively few products applied to processed meat products, resulting in less product consumption. Nevertheless, in response to the demands of the processed meat market due to the unique taste and texture of beef, imported beef, which is cheap in terms of cost, is taking its place, which is further threatening the Korean beef distribution market.

Therefore, it is expected to increase the income of Korean cattle farmers through overseas exports as well as revitalizing the use of unfavorable parts of Korean beef, and for the globalization of Korean traditional meat products, product development of processed meat products utilizing the characteristics of Korean beef is urgently required.

Tteokgalbi is a representative meat processed product obtained by crushing non-preferred parts of beef and using only beef, or by mixing beef and pork into a square or round shape and heat treatment.It can be mixed with various ingredients and formed into various shapes. Because it is attractive to all age groups, it is a food with rich potential for development without getting out of the four seasons, where vitamins, minerals, and high-quality protein can be consumed.

Currently, many cases of successful business by making Tteokgalbi as a street food or brand have been reported in Korea. However, in the future direction of development of processed meat products, it is necessary to suppress the use of synthetic additives as much as possible due to consumers' rejection of the possibility of harmful effects to the human body such as nitrite, and to raise consumers' awareness through the use of natural ingredients that are harmless to the human body.

In general, Tteokgalbi is made of pork or beef or a mixture of these, seasoned with finely chopped and kneaded, then seasoned, and then made to a certain size and thickness, and used for roasting. However, since most Tteokgalbi are sold only in restaurants such as Korean restaurants, there has been a problem in that they cannot be cooked easily at home or outdoors.

In order to solve these problems, Patent Document 1 discloses providing a new Tteokgalbi that is simple and can replace Western fast food. However, in the above patent, there seems to be a limit to the purpose of contributing to national health promotion by adding artificial seasonings or pigments such as Miwon and coloring agents.

Patent Document 2 discloses a Tteokgalbi steak containing wild vegetables including tuna, gondre, bracken, shiitake, and wild mulberry leaves without the addition of chemical preservatives or chemical seasonings.

In addition, a number of reports have been reported to enhance the taste and functionality of Tteokgalbi by adding various ingredients, but there has been hardly any report taking into account the taste of local consumers in export in terms of developing processed meat products using Korean beef.

Accordingly, as a result of the present inventors' efforts as part of the development of processed meat products using Korean beef, in order to provide processed meat products in consideration of local customized texture and flavor, the present inventors processed meat with rice cake ribs including spices preferred in Southeast Asian countries including Hong Kong, a Korean beef export country. , By confirming that the meat quality and flavor of Korean beef, as well as the local customized flavor and preference are improved, the present invention was completed.

Korean Patent No. 466794 (announced on Jan. 24, 2005) Republic of Korea Patent Publication No. 1518758 (2015.05.08 announcement)

It is an object of the present invention to provide a frozen tteokgalbi product including spices.

Another object of the present invention is to provide a method of manufacturing the frozen tteokgalbi product.

In order to achieve the above object, the present invention is a frozen product of tteokgalbi processed meat by slicing other beef parts, except for refrigerated export meat including chard, loin, and tenderloin, mixed with soy sauce-based seasoning, and aged, coriander, black pepper, It provides a frozen tteokgalbi product containing 0.1 to 0.5% by weight of spices in single or mixed form selected from the group consisting of octagonal and tsuran.

In the above, it is preferable to use 40 to 50% by weight of ribs and 25 to 35% by weight of other beef parts.

The present invention can provide a spicy tteokgalbi frozen product including 0.3 to 0.5% by weight of Thai red pepper in the soy sauce base seasoning.

The present invention is the step of slicing other beef parts except for refrigerated export meat (S10),

In 65 to 85% by weight of the chopped beef, 0.1 to 0.5% by weight of spices in a single or mixed form selected from the group consisting of coriander, black pepper, octagonal and tsuran in a single or mixed form selected from coriander or black pepper components, and a total of 100% by weight In the step of mixing the remaining amount of the soy sauce base seasoning (S20),

Aging the mixed raw material for 24 to 48 hours and molding it into a product shape (S30),

Heat-treating the molded product (S40),

Smoke-treating the heat-treated product (S50), and

It provides a method of manufacturing a frozen tteokgalbi product comprising the step (S60) of packing after the smoking treatment and storing in a frozen condition.

In the manufacturing method of the present invention, the heat treatment is performed in an oven at 180 to 250° C. for 30 to 90 seconds, followed by secondary heat treatment in steam at 90 to 110° C. for 2 to 10 minutes.

In addition, 0.3 to 0.5% by weight of Thai red pepper is contained in the soy sauce-based seasoning portion to prepare a frozen rice cake galbi product that implements a spicy taste.

According to the present invention, it is possible to provide a frozen Korean beef tteokgalbi product with improved flavor and preference, including spices preferred in Southeast Asian countries including Hong Kong, without impairing the unique taste and meat quality of Korean beef.

In addition, the frozen Korean beef tteokgalbi product of the present invention can satisfy the preference of consumers who prefer salty and spicy taste by optimizing the soy sauce-based and spicy-based seasoning.

The seasoning part contained in the frozen Korean beef tteokgalbi product of the present invention is provided using only natural raw materials that are harmless to the human body without the addition of chemical preservatives or chemical seasonings that cause harmful effects to the human body such as nitrite. It is possible to provide a processed meat product with added functionality.

Therefore, the frozen Korean beef tteokgalbi product of the present invention satisfies domestic and foreign consumer preferences and at the same time enhances the flavor and preference preferred in Southeast Asian countries including Hong Kong, and can increase added value to Korean cattle farmers by providing customized meat products for export of Korean beef. .

In addition, by the provision of the frozen Korean beef tteokgalbi product of the present invention, it is not limited to high-end restaurants and restaurants specializing in Korean beef, and can be easily provided to consumers through distribution channels.

1 is a photograph of the appearance and product packaging of Tteokgalbi including spices of the present invention,
Figure 2 is a step-by-step flow chart in the manufacturing method of the frozen tteokgalbi product including spices of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a frozen tteokgalbi product processed with meat by slicing other beef parts except for refrigerated export meat including chaedeum, loin and tenderloin, mixed with soy sauce-based seasoning, and aged, in the group consisting of coriander, black pepper, octagonal and tsuran It provides a frozen tteokgalbi product containing 0.1 to 0.5% by weight of spices in a single or mixed form selected.

In the embodiment of the present invention, other beef parts will not be particularly limited, except for the parts of refrigerated export meat such as chae-gok, sirloin and tenderloin. In the exemplary embodiment of the present invention, a mixture of Korean beef ribs and Korean beef hongdukeesal is described, but the present invention will not be limited thereto.

However, in the frozen tteokgalbi product of the present invention, when the pork is mixed, it is inappropriately excluded from the evaluation of preference.

Specifically, 40 to 50% by weight of Korean beef ribs and 25 to 35% by weight of hongdugaesal are preferably mixed with respect to the other beef parts, but it may be appropriately adjusted according to the taste and texture of Tteokgalbi.

The frozen tteokgalbi product of the present invention is a meat-processed product by mixing the beef portion, seasoning portion, and spices portion, and the seasoning portion uses a soy sauce flavor base and a spicy flavor base. In particular, Southeast Asian countries, including Hong Kong, prefer foods with strong salty and spicy tastes, so you can adjust the seasoning accordingly.

It can be prepared by including ingredients contained in a conventional soy sauce flavor base, preferably brown sugar, starch syrup, chopped leek, minced garlic, chopped onion, refined salt, brewed soy sauce, yangji concentrate, sesame oil, pure black pepper, flavor, It is prepared including pear concentrate, apple concentrate and crystalline citric acid.

In addition, by including 0.3 to 0.5% by weight of Thai red pepper in the soy sauce-based seasoning portion, a spicy tteokgalbi frozen product may be provided.

At this time, if the Thai red pepper is contained in an amount of less than 0.3% by weight, the evaluation of the preference for spicy taste is insufficient, and if it exceeds 0.5% by weight, the spicy taste is strong in the flavor of the entire product, which is not preferable.

In the frozen tteokgalbi product of the present invention, the spice portion is used alone or in a mixed form selected from the group consisting of coriander, black pepper, octagonal and tsuran, and in the embodiment of the present invention, coriander or black pepper is used, but the present invention is not limited thereto. will be.

The cilantro is derived from Coriandrum sativum, a plant of the Ranunculus family, and has a distinctive strong scent due to the inclusion of geraniol, linalool, and borneol, and arouses appetite for some people. It is a spice that has strong likes and dislikes, but it causes nausea on the contrary.

In particular, as a representative spice favored by Southeast Asian countries, including Hong Kong, as the opportunity to encounter food from these countries has increased recently, there is an increasing number of lovers of food using coriander at home and abroad.

All of these coriander's unique scented ingredients are known to be effective in improving gastrointestinal function, promoting digestion, and increasing appetite, and therefore, through high water intake. It is also eaten for therapeutic purposes even after eating stimulating foods that make the stomach comfortable, or in cases where digestion is not possible due to overeating due to overeating. In addition, coriander contains ingredients such as calcium, magnesium, phosphorus, and vitamin K, so it is helpful for bone formation and bone health in children, and is effective in improving bone diseases such as osteoporosis in the elderly.

Therefore, when coriander is applied to Tteokgalbi, the excellent functionality of coriander will be preserved as well as flavor and edible enhancement.

Black pepper (black pepper) is also one of the preferred spices in Southeast Asian countries, including Hong Kong, and is known as an ingredient that adds flavor to dishes and is beneficial for health. In other words, pepper is in the spotlight for diet use as the role of destroying and dividing fat cells has been reported, and the spicy taste of pepper is caused by piperine, which stimulates the skin to make melanin pigments and is thereby generated from ultraviolet rays. It has the effect of lowering the incidence of skin cancer.

In addition, it is known that when black pepper is consumed, the secretion of hydrochloric acid in the stomach increases, thereby promoting digestion, suppressing gas filling in the stomach, and acting as an antioxidant and relieves cough.

Star Anise is an evergreen plant belonging to the Schisandra family native to China, and is widely used in Chinese and Indian cuisine, and is one of the two representative Chinese spices, mainly in Shanghai cuisine, and in India, a basic spice combination called Garam Masala. Enters. One of the spices still unfamiliar in Korea. Most of the flavors of boiled Chinese meat dishes such as dongpayuk and five-hyangjangyuk are the scent of octagon. Representative effects of these octagonal flavors are promoting urination and promoting food consumption.

In addition, cumin is a herbaceous plant belonging to the Ranunculus family, which uses seeds as spices, and is known as a spice suitable for Indian curry, traditional African food, tandoori chicken, Mexican cuisine, and recently lamb skewers.

In spite of many advantages, the above spice ingredients cause side effects such as excessively strong scent and heartburn if taken in an excessive amount, so an appropriate amount is required.

Accordingly, the frozen tteokgalbi product of the present invention preferably contains 0.1 to 0.5% by weight of the above spice components, more preferably 0.2 to 0.3% by weight, and most preferably 0.25% by weight in an embodiment of the present invention. At this time, if it is contained in an amount of less than 0.1% by weight, the characteristic spice taste may be reduced, and if it exceeds 0.5% by weight, the spice flavor may become too strong and a feeling of rejection may occur, which is not preferable.

Figure 1 shows a photograph of the appearance and product packaging of Tteokgalbi including spices of the present invention.

The present invention provides a method of manufacturing the frozen tteokgalbi product. More specifically, explaining according to the step-by-step flowchart shown in FIG. 2 , the step of slicing other beef parts except for refrigerated export meat (S10),

Mixing the minced beef 65 to 85% by weight, coriander, black pepper, octagonal, and tsuran with 0.1 to 0.5% by weight of spices in a single or mixed form selected from the group consisting of 0.1 to 0.5% by weight and 100% by weight of the remaining amount of soy sauce-based seasoning ( S20),

Aging the mixed raw material for 24 to 48 hours and molding it into a product shape (S30),

Heat-treating the molded product (S40),

Smoke-treating the heat-treated product (S50), and

It provides a method of manufacturing a frozen tteokgalbi product comprising the step (S60) of packing after the smoking treatment and storing in a frozen condition.

The steps (S10) and (S20) are the same as described above, and after washing vegetables used for raw materials and defrosting beef at 15 to 25°C for 12 to 24 hours, check for foreign substances in the raw materials and make the thickness of 1 to 10 mm. It will of course be understood that the pretreatment step of slicing can be performed.

In addition, in the step (S20), 0.3 to 0.5% by weight of Thai red pepper is contained in the soy sauce-based seasoning part to prepare a frozen tteokgalbi product that implements a spicy taste. At this time, if the content of the Thai red pepper powder is less than 0.3% by weight, the spicy taste may be insignificant, but if it exceeds 0.5% by weight, the more you chew the Tteokgalbi, the stronger the spicy taste of the tongue is felt, and it is not preferable to implement the original taste of Tteokgalbi.

In the manufacturing method of the present invention, the step of heat-treating (S40) is performed by first heat treatment in an oven at 180 to 250°C for 30 to 90 seconds and then secondary heat treatment in steam at 90 to 110°C for 2 to 10 minutes. It is desirable to do it.

Subsequently, the step (S50) of smoking the heat-treated product is performed under a temperature condition of less than 78° C., more preferably at 40 to 50° C. for 3 to 8 hours using smoked ash (fruit tree). At this time, if the smoking temperature exceeds 78°C, the meat's internal meat juice and fat melt rapidly and the meat protein is deformed and hardened. When carried out in the preferred temperature range, it is possible to prevent the smoke from penetrating into the meat.

In the above, the fruit trees are apple trees, cherry trees, walnut trees, hickory (Western sputum), mascuits (a kind of Western acacia), persimmon trees, maple trees, mulberry trees, tangerine trees, oak trees (acorns such as brown oak, Japanese oak) General term), etc., and select and use a hard tree species with less resin.

By passing through the smoke treatment step (S50) in the manufacturing method of the present invention, it is possible to preserve meat for a long time by the drying action during smoking as a natural preservative.

In addition, by providing smoked flava that promotes appetite to the product through smoking treatment, it enhances the flavor of the product, and generates a desirable cured meat color on the meat tissue to create a unique smoked color on the surface. By having it, it is advantageous to increase preference.

Hereinafter, the present invention will be described in more detail through examples.

The present examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Examples 1 to 2> Preparation and Preference Evaluation of Frozen Korean Beef Tteokgalbi with Soy Sauce Flavor

Other parts except for refrigerated Korean beef exported meat (top of vegetables, sirloin, and tenderloin) are used, but preferably, the beef ribs of the Korean beef and the beef of the Korean beef hongdukeum are minced and prepared.

The ingredients of the meat part and the seasoning part were weighed and prepared, and the seasoning ingredients were mixed according to the conditions in Table 1 below, and the mixed seasoning was mixed with the minced meat and aged for 48 hours. After that, the Tteokgalbi was uniformly molded to a product weight of 200g, and it was first heat treated in an oven at 180-250℃ for 30-90 seconds, and then heat-treated in a steam at 90-110℃ for 2-10 minutes to form a finished product. I did.

The finished product was smoked at 50° C. for 5 hours using an apple tree as smoked material, packaged in film paper, and frozen at -25 to 45° C. for 20 to 40 minutes to prepare a frozen product.

Then, the preference evaluation of the frozen Korean beef tteokgalbi product with soy sauce flavor was performed.

A total of 30 participants, 15 male and female Hong Kong locals aged 20 to 50 years old, were recruited, and each of Hanwoo Tteokgalbi's shine, toughness, off-flavor, strong and weak aroma, sweet, salty, spicy, umami, bitter, and strange tastes. Sensory characteristics were evaluated by conducting a 7-point scale for each test group. In addition, a Tteokgalbi product easily consumed in Hong Kong was used as a control.

The overall preference of Korean beef Tteokgalbi was investigated and expressed in QDA format.

Statistical processing was performed using the SPSS program (ver.18 Statistical Package for Social Science) Duncan's multiple range test to test the significance of the average value of the treatment group at 5% level.

From the results of Table 1, higher preference was shown in the example prepared with only Korean beef than the case of using mixed meat obtained by mixing Korean beef and pork.

In particular, in the case of Examples 1 and 2 containing coriander or black peppercorns, the most excellent preference was shown in the test section of aroma and taste.

<Examples 3-4> Spicy Korean beef Tteokgalbi frozen product manufacturing and preference evaluation

Based on the result of the preference evaluation of the above soy sauce-flavored Korean beef tteokgalbi, other parts except for refrigerated export meat (egg ribs, sirloin, tenderloin) were used, but the part of the meat consisting of Korean beef ribs and Korean beef hong thickened was determined, and to give a spicy taste, Thailand It was carried out in the same manner as in Example 1, except that the seasoning mixed with different amounts of red pepper powder was used.

Specifically, Korean beef ribs and Korean beef hong thick meat were prepared by cutting them. The ingredients of the meat part and the seasoning part were weighed and prepared, and the seasoning ingredients were mixed according to the conditions in Table 2 below, and the mixed seasoning was mixed with the minced meat and aged for 48 hours. After that, the Tteokgalbi was uniformly molded to a product weight of 200g, and it was first heat treated in an oven at 180-250℃ for 30-90 seconds, and then heat-treated in a steam at 90-110℃ for 2-10 minutes to form a finished product. I did.

The finished product was smoked at 50° C. for 5 hours using an apple tree as smoked material, packaged in film paper, and frozen at -25 to 45° C. for 20 to 40 minutes to prepare a frozen product.

Thereafter, the preference evaluation of the prepared spicy Korean beef tteokgalbi frozen product was performed in the same manner as in Example 1, and the results are shown in Table 2 .

As a result of Table 2, by optimizing the content of ingredients for producing a spicy taste, a spicy Korean beef tteokgalbi frozen food was prepared. In Comparative Examples 3 and 4, which contain a lot of Thai red pepper powder, the more the tteokgalbi was chewed, the stronger the spicy taste of the tongue was felt, and it was unsuitable for realizing the original taste of the tteokgalbi.

On the other hand, in the case of Examples 3 and 4, the spicy taste from Thai red pepper powder was not excessive, and a sensory evaluation matched with the taste of Tteokgalbi was shown. Particularly, in the case of Examples 3 and 4 containing coriander or black pepper powder, excellent preference was shown in the test section of aroma and taste.

From the above, we can provide soy sauce-flavored Hanwoo Tteokgalbi and spicy Hanwoo Tteokgalbi that satisfy the preferences of locals in Hong Kong.

<Experimental Example 1> Analysis of nutrients in frozen Korean beef tteokgalbi products

The soy sauce-flavored Hanwoo Tteokgalbi of Example 1 and the spicy Hanwoo Tteokgalbi of Example 3 were tested for 9 nutritional components and are shown in Table 3 below.

In the above, the present invention has been described in detail only with respect to the described embodiments, but it is obvious to those skilled in the art that various modifications and modifications are possible within the scope of the technical idea of the present invention, and it is natural that such modifications and modifications belong to the appended claims.

Claims (6)

In the frozen tteokgalbi product processed meat by slicing other beef parts except for refrigerated export meats including scallop, sirloin and tenderloin, mixed with soy sauce-based seasoning, and aged, either alone or selected from the group consisting of coriander, black pepper, octagonal and tsuran. Tteokgalbi frozen product containing 0.1 to 0.5% by weight of spices in a mixed form. The frozen tteokgalbi product according to claim 1, wherein the other beef portion comprises 40 to 50% by weight of ribs and 25 to 35% by weight of hongdukkaesal. The frozen tteokgalbi product according to claim 1, wherein 0.3 to 0.5% by weight of Thai red pepper is contained in the soy sauce base seasoning. The step of slicing other beef parts except for refrigerated export meat (S10),
Mixing the minced beef 65 to 85% by weight, coriander, black pepper, octagonal and tsuran, 0.1 to 0.5% by weight of spices in a single or mixed form selected from the group consisting of 0.1 to 0.5% by weight and 100% by weight of the remaining amount of soy sauce-based seasoning ( S20),
Aging the mixed raw material for 24 to 48 hours and molding it into a product shape (S30),
Heat-treating the molded product (S40),
Smoke-treating the heat-treated product (S50),
A method of manufacturing a frozen tteokgalbi product comprising the step (S60) of packaging after the smoking treatment and storing in a frozen condition. The method according to claim 4, wherein the heat treatment is performed in an oven at 180 to 250°C for 30 to 90 seconds, followed by secondary heat treatment in steam at 90 to 110°C for 2 to 10 minutes. The manufacturing method of frozen Tteokgalbi product. The method of claim 4, wherein 0.3 to 0.5% by weight of Thai red pepper powder is contained in the soy sauce-based seasoning portion to provide a spicy taste.

Images