KR20210058546A - Manufacturing Method of Vegan-Sausage and the Vegan-Sausage Manufactured by the Manufacturing Method, and Manufacturing Method of Vegan-Sausage Rice-cake Skewer and the Vegan-Sausage Rice-cake Skewer Manufactured by the Manufacturing Method - Google Patents

Manufacturing Method of Vegan-Sausage and the Vegan-Sausage Manufactured by the Manufacturing Method, and Manufacturing Method of Vegan-Sausage Rice-cake Skewer and the Vegan-Sausage Rice-cake Skewer Manufactured by the Manufacturing Method Download PDF

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KR20210058546A
KR20210058546A KR1020190146134A KR20190146134A KR20210058546A KR 20210058546 A KR20210058546 A KR 20210058546A KR 1020190146134 A KR1020190146134 A KR 1020190146134A KR 20190146134 A KR20190146134 A KR 20190146134A KR 20210058546 A KR20210058546 A KR 20210058546A
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sausage
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dough
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KR102319121B1 (en
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최용성
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주식회사 한을에프엔씨
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    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member
    • 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

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  • Life Sciences & Earth Sciences (AREA)
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  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
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  • Health & Medical Sciences (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The present invention relates to a method for preparing a vegetable sausage by extracting wheat protein having a texture similar to muscle fiber of meat and the vegetable sausage prepared using the same, and a method for preparing a vegetable sausage rice cake skewer and the vegetable sausage rice cake skewer manufactured using the same. The method for preparing the vegetable sausage of the present invention comprises a) the step of extracting wheat protein from dough by repeating, in multiple times, the process of adding water to dough, stirring it with a stirrer, and discarding the mixed solution in which a part of the dough is mixed with water.

Description

식물성 소시지 제조방법 및 이를 이용하여 제조된 식물성 소시지와, 식물성 소시지떡꼬치 제조방법 및 이를 이용하여 제조된 식물성 소시지떡꼬치{Manufacturing Method of Vegan-Sausage and the Vegan-Sausage Manufactured by the Manufacturing Method, and Manufacturing Method of Vegan-Sausage Rice-cake Skewer and the Vegan-Sausage Rice-cake Skewer Manufactured by the Manufacturing Method}Vegetable sausage manufacturing method and vegetable sausage manufactured using the same, vegetable sausage rice cake skewer manufacturing method, and vegetable sausage rice cake skewer manufactured using the same (Manufacturing Method of Vegan-Sausage and the Vegan-Sausage Manufactured by the Manufacturing Method, and Manufacturing) Method of Vegan-Sausage Rice-cake Skewer and the Vegan-Sausage Rice-cake Skewer Manufactured by the Manufacturing Method}

본 발명은 식물성 소시지 제조방법 및 이를 이용하여 제조된 식물성 소시지와 식물성 소시지떡꼬치 제조방법 및 이를 이용하여 제조된 식물성 소시지떡꼬치에 관한 것으로서, 육류의 근섬유와 유사한 결을 가지는 밀단백질을 추출하여 식물성 소시지를 제조하는 방법 및 이를 이용하여 제조된 식물성 소시지와 식물성 소시지떡꼬치 제조방법 및 이를 이용하여 제조된 식물성 소시지떡꼬치에 관한 것이다.The present invention relates to a vegetable sausage manufacturing method, a method for manufacturing vegetable sausage and vegetable sausage rice cake skewers prepared using the same, and a vegetable sausage rice cake skewers manufactured using the same. It relates to a method of manufacturing a sausage, a method of manufacturing a vegetable sausage and vegetable sausage rice cake skewers manufactured using the same, and a vegetable sausage rice cake skewers manufactured using the same.

채식주의는 동물성 음식을 피하고 식물성 음식만을 섭취하고자 하는 것으로, 섭취하는 음식의 범위 등에 따라 락토, 오보, 비건 등의 여러 종류로 구분된다.Vegetarianism is intended to avoid animal food and consume only plant foods, and is classified into several types such as lacto, oboe, and vegan depending on the range of food consumed.

최근 세대를 불문하고 건강에 대한 관심이 높아지고 이념 및 종교의 다양성이 확대됨에 따라 채식주의 인구가 늘어나는 추세에 있으며, 이에 따라 외식 시장에서 채식주의자들을 위한 식품 개발에 관심이 높아지고 있다.With increasing interest in health and increasing diversity of ideologies and religions, regardless of the recent generation, the vegetarian population is on the rise, and accordingly, interest in food development for vegetarians in the restaurant market is increasing.

특히, 육류 등 채식주의자들이 지양하는 재료를 대체하는 대체재료에 대한 관심이 높아지고 있으며, 육류를 이용한 기존의 음식에 육류를 대신하는 대체육류를 접목시키는 채식주의 음식 개발이 활발하게 이루어지고 있다.In particular, interest in alternative materials that replace ingredients avoided by vegetarians such as meat is increasing, and the development of vegetarian foods in which alternative meats instead of meat are grafted to existing foods using meat is being actively made.

일반적으로 대체육류는 대체되는 육류에 포함된 영양소를 포함하는 재료를 이용하여 제조되며, 대체되는 육류와의 유사성이 높을수록 소비자의 만족도가 높아진다.In general, substitute meat is manufactured using ingredients containing nutrients included in the meat to be replaced, and the higher the similarity to the meat to be replaced, the higher the satisfaction of consumers.

이에 따라, 대체육류를 통해 대체되는 육류의 맛과 향, 모양, 색, 질감, 식감 등을 구현하는 연구가 다각도로 이루어지고 있다.Accordingly, studies to realize the taste, aroma, shape, color, texture, and texture of meat that are replaced through substitute meat are being conducted from various angles.

상기와 같은 대체육류에 관련된 선행기술의 일례로 대한민국 공개특허 제10-2013-0061462호가 있다.As an example of the prior art related to the alternative meat as described above, there is Korean Patent Publication No. 10-2013-0061462.

본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 육류의 근섬유와 유사한 결을 가지는 밀단백질을 추출하여 소시지를 제조함으로써 육류를 이용하여 조성된 기존의 소시지와 유사한 외형과 식감, 질감 및 맛과 향이 구현된 식물성 소시지 및 식물성 소시지를 이용하여 제조되는 식물성 소시지 떡꼬치를 제공하는 것을 목적으로 한다.The present invention was conceived to solve the above problems, and by extracting wheat protein having a texture similar to muscle fibers of meat to produce sausages, the appearance, texture, texture, and taste similar to conventional sausages made using meat. It is an object of the present invention to provide a vegetable sausage and rice cake skewers prepared using vegetable sausages with fruit flavor.

상술한 바와 같은 목적을 구현하기 위한 본 발명의 식물성 소시지 제조방법은, a) 밀가루 반죽에 물을 첨가하여 교반기로 교반한 후 상기 밀가루 반죽의 일부가 물에 섞인 혼합용액을 버리는 과정을 복수 회 반복하여 상기 밀가루 반죽으로부터 밀단백질을 추출하는 단계를 포함하여 구성된다.The vegetable sausage manufacturing method of the present invention for realizing the object as described above, a) repeats the process of adding water to the flour dough, stirring with a stirrer, and discarding the mixed solution in which a part of the flour dough is mixed with water. And extracting wheat protein from the flour dough.

또한, 상기 식물성 소시지 제조방법은, b) 상기 밀단백질에 비트를 포함하는 필수 아미노산 첨가물을 혼합하는 단계와, c) 상기 밀단백질과 상기 필수 아미노산 첨가물의 혼합물에 간장, 백설탕, 다진마늘, 키위, 후추, 참기름, 춘장을 포함하는 고기용 만능소스와 숯불갈비맛 시즈닝 및 코리안더분말을 혼합하여 교반함으로써 소시지 반죽을 형성하는 단계를 더 포함하여 구성될 수 있다. In addition, the method for producing a vegetable sausage includes the steps of b) mixing the wheat protein with an essential amino acid additive including beets, and c) in a mixture of the wheat protein and the essential amino acid additive, soy sauce, white sugar, minced garlic, kiwi, It may be configured to further include the step of forming a sausage dough by mixing and stirring the universal sauce for meat including pepper, sesame oil, and Chunjang with charcoal grilled rib flavor seasoning and Korean the powder.

이때, 상기 밀가루 반죽은, 밀가루 20kg과 천일염45g과 구기자 발효액 750g과 정제수 6kg을 혼합하여 조성되고, 상기 단계 a)는, 상기 밀가루 반죽에 정제수 40L을 첨가하여 교반기에서 50 내지 70RPM으로 10분동안 교반한 후 상기 밀가루 반죽의 일부가 용해된 혼합용액을 버리는 과정을 4회 반복하도록 이루어진 단계일 수 있다. At this time, the flour dough is composed by mixing 20 kg of flour, 45 g of sea salt, 750 g of Gojija fermentation broth, and 6 kg of purified water, and in step a), 40 L of purified water is added to the dough and stirred at 50 to 70 RPM in a stirrer for 10 minutes After that, the process of discarding the mixed solution in which a part of the flour dough is dissolved may be repeated four times.

또한, 상기 단계 a)에서 추출된 밀단백질은 상기 밀가루 반죽의 중량대비 약 58% 중량으로 형성될 수 있다. In addition, the wheat protein extracted in step a) may be formed in about 58% by weight of the dough.

또한, 상기 단계 b)에 있어서, 상기 필수 아미노산 첨가물은, 상기 단계 a)에서 추출된 밀단백질의 중량대비 1% 중량의 곡물과 3.2% 중량의 견과류와 1% 중량의 우엉과 5.4% 중량의 김치 후레이크와 3.2% 중량의 발효치즈와 5.8% 중량의 건팽버섯과 3% 중량의 표고버섯 및 7.4% 중량의 비트의 혼합물로 이루어질 수 있다.In addition, in step b), the essential amino acid additive is 1% by weight of grain, 3.2% by weight of nuts, 1% by weight of burdock and 5.4% by weight of kimchi, based on the weight of the wheat protein extracted in step a). It may consist of a mixture of flakes, 3.2% weight of fermented cheese, 5.8% weight of dried mushrooms, 3% weight of shiitake mushrooms, and 7.4% weight of beets.

또한, 상기 고기용 만능소스는, 간장과 백설탕과 다진마늘과 키위와 후추와 참기름과 춘장이 100:250:60:160:10:50:50 비율로 혼합된 소스일 수 있다.In addition, the universal sauce for meat may be a sauce in which soy sauce, white sugar, chopped garlic, kiwi, pepper, sesame oil, and Chunjang are mixed in a ratio of 100:250:60:160:10:50:50.

또한, 상기 단계 c)는, 상기 밀단백질과 상기 필수 아미노산 첨가물의 혼합물에 상기 고기용 만능소스 350g과 상기 숯불갈비맛 시즈닝 240g과 상기 코리안더분 3.8g을 혼합하여 15분동안 교반함으로써 상기 소시지 반죽을 형성하는 단계일 수 있다. In addition, in the step c), the sausage dough was stirred for 15 minutes by mixing 350g of the all-purpose sauce for meat, 240g of charcoal-grilled rib flavor seasoning, and 3.8g of the Korean rice flour in a mixture of the wheat protein and the essential amino acid additive. It may be a forming step.

또한, 상기 식물성 소시지 제조방법은, d) 상기 소시지 반죽을 식물성 셀룰로스 케이싱에 주입하여 소시지 형태로 성형하고, 소시지 형태로 성형된 상기 소시지 반죽을 스팀하우스에서 30분간 스팀가열하여 식물성 소시지를 완성하는 단계; 를 더 포함하여 구성될 수 있다. In addition, the method for manufacturing a vegetable sausage includes: d) injecting the sausage dough into a vegetable cellulose casing to form a sausage shape, and steam heating the sausage dough molded in a sausage shape in a steam house for 30 minutes to complete a vegetable sausage. ; It may be configured to further include.

본 발명에 의한 식물성 소시지는, 상기한 바와 같은 식물성 소시지 제조방법을 이용하여 제조된 것이다.The vegetable sausage according to the present invention is prepared using the method for producing vegetable sausage as described above.

본 발명에 의한 식물성 소시지떡꼬치 제조방법은, 상기한 바와 같은 식물성 소시지 제조방법으로 제조된 식물성 소시지와 떡꼬치용 떡을 번갈아 꼬치에 끼우는 단계를 포함하여 이루어질 수 있다.The method for producing vegetable sausage rice cake skewers according to the present invention may comprise the step of alternately sandwiching the vegetable sausage prepared by the vegetable sausage production method as described above and rice cakes for rice cake skewers on a skewer.

본 발명에 의한 식물성 소시지떡꼬치는, 상기한 바와 같은 식물성 소시지떡꼬치 제조방법을 이용하여 제조된 것이다.The vegetable sausage rice cake skewer according to the present invention is prepared by using the vegetable sausage rice cake skewer manufacturing method as described above.

본 발명의 식물성 소시지 제조방법 및 이를 이용하여 제조된 식물성 소시지와 식물성 소시지떡꼬치 제조방법 및 이를 이용하여 제조된 식물성 소시지떡꼬치에 의하면, 밀단백질을 수입하지 않고 국산 밀을 이용하여 자체적으로 밀단백질을 추출하여 소시지를 조성함으로써 내수시장을 진작시킬 수 있다.According to the vegetable sausage manufacturing method of the present invention, the vegetable sausage and vegetable sausage rice cake skewers manufacturing method manufactured using the same, and the vegetable sausage rice cake skewers manufactured using the same, wheat protein by itself using domestic wheat without importing wheat protein. The domestic market can be promoted by extracting and making sausages.

또한, 육류를 이용하여 형성된 기존의 소시지와 유사한 결, 즉, 유사한 외형을 가지며 유사한 질감과 식감이 구현된 식물성 소시지를 제공하여 소비자의 만족도를 높일 수 있다.In addition, it is possible to increase the satisfaction of consumers by providing a vegetable sausage having a similar texture, that is, a similar appearance, and a similar texture and texture to an existing sausage formed using meat.

또한, 구기자 발효액을 이용하여 상기 밀단백질을 부드럽게 하여 식감을 증대시키고 반죽의 풍미를 더할 뿐 아니라 섭취시 소화를 도울 수 있다. In addition, by using a fermented goji japonica, the wheat protein can be softened to increase the texture and add flavor of the dough, as well as aid in digestion when ingested.

또한, 비트가 포함된 필수 아미노산 첨가물을 혼합하여 부족한 영양소를 보충하고 기존의 소시지의 색감이 자연스럽게 구현된 식물성 소시지를 제공할 수 있어 소비자의 만족도를 높일 수 있다.In addition, by mixing essential amino acid additives containing beets, it is possible to supplement insufficient nutrients and provide a vegetable sausage in which the color of the existing sausage is naturally realized, thereby increasing the satisfaction of consumers.

또한, 본 발명에 의한 고기용 만능소스와 숯불갈비맛 시즈닝 및 상기 코리안더분말을 혼합하여 기존의 소시지의 맛과 향을 구현한 식물성 소시지를 제공할 수 있어 소비자의 만족도를 높일 수 있다. In addition, it is possible to provide a vegetable sausage that embodies the taste and aroma of a conventional sausage by mixing the universal sauce for meat with the charcoal-grilled rib flavor seasoning and the coriander powder according to the present invention, thereby increasing consumer satisfaction.

도 1은 본 발명에 의한 식물성 소시지 제조방법을 나타낸 순서도.
도 2는 본 발명에 의한 식물성 소시지떡꼬치 제조방법을 나타낸 순서도.
도 3은 본 발명에 의한 식물성 소시지떡꼬치의 일실시예를 도시한 도면.1 is a flow chart showing a method for producing a vegetable sausage according to the present invention.
Figure 2 is a flow chart showing a method for manufacturing a vegetable sausage rice cake skewers according to the present invention.
Figure 3 is a view showing an embodiment of the vegetable sausage rice cake skewers according to the present invention.

이하 첨부한 도면을 참조하여 본 발명에 의한 식물성 소시지 제조방법과 이를 이용하여 제조된 식물성 소시지 및 식물성 소시지떡꼬치 제조방법과 이를 이용하여 제조된 식물성 소시지떡꼬치의 구성 및 작용을 상세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, a method for manufacturing a vegetable sausage according to the present invention, a method for manufacturing a vegetable sausage and vegetable sausage rice cake skewers manufactured using the same, and the configuration and operation of the vegetable sausage rice cake skewers manufactured using the same will be described in detail as follows. same.

본 발명에 의한 식물성 소시지 제조방법은, a) 밀가루 반죽에 물을 첨가하여 교반한 후 상기 밀가루 반죽의 일부가 혼합된 혼합용액을 버리는 과정을 복수 회 반복하여 상기 밀가루 반죽으로부터 밀단백질을 추출하는 단계와, b) 상기 밀단백질에 곡물, 견과류, 우엉, 김치후레이크, 발효치즈, 건팽버섯, 표고버섯, 비트를 포함하는 필수 아미노산 첨가물을 혼합하는 단계와, c) 상기 밀단백질과 상기 필수 아미노산 첨가물의 혼합물에 간장, 백설탕, 다진마늘, 키위, 후추, 참기름, 춘장을 포함하는 고기용 만능소스와 숯불갈비맛 시즈닝 및 코리안더분말을 혼합하여 교반함으로써 소시지 반죽을 형성하는 단계를 포함한다.The method for producing vegetable sausage according to the present invention comprises: a) adding water to the flour dough, stirring, and then repeating the process of discarding the mixed solution in which a part of the flour dough is mixed a plurality of times to extract wheat protein from the flour dough. And, b) mixing the wheat protein with essential amino acid additives including grains, nuts, burdock, kimchi flakes, fermented cheese, dried mushrooms, shiitake mushrooms, and beets, and c) the wheat protein and the essential amino acid additives The mixture includes the step of mixing and stirring soy sauce, white sugar, minced garlic, kiwi, pepper, sesame oil, and all-purpose sauce for meat including Chunjang and charcoal-grilled rib flavor seasoning and Korean the powder to form a sausage dough.

상기 밀단백질은 밀에 포함된 불용성 단백질인 글루텐(gluten)을 의미한다.The wheat protein refers to gluten, which is an insoluble protein contained in wheat.

도 1에는 상기와 같은 식물성 소시지 제조방법을 나타내는 순서도가 도시되어 있다. 1 is a flow chart showing a method for manufacturing a vegetable sausage as described above.

단계 S10은, 밀가루 반죽을 조성하는 단계이다. Step S10 is a step of forming dough.

상기 밀가루 반죽은 밀가루와 소금과 구기자 발효액과 물을 혼합하여 조성된 것으로, 밀가루 20kg과 천일염45g과 구기자 발효액 750g과 정제수 6kg을 혼합하여 조성된 것일 수 있다. The flour dough is formed by mixing flour, salt, fermented wolfberry and water, and may be formed by mixing 20 kg of flour, 45 g of sea salt, 750 g of fermented wolfberry and 6 kg of purified water.

상기 구기자 발효액은 구기자를 발효시킨 것으로, 복수의 곡물효소와 과일 발효액등이 첨가된 것일 수 있다.The fermented wolfberry is fermented by wolfberry, and may be added with a plurality of grain enzymes and fruit fermented liquid.

상기 구기자 발효액은 상기 밀가루 반죽에 내포된 밀단백질을 부드럽게 하여 식감을 증대시키고 반죽의 풍미를 더할 수 있다.The fermented Gugija broth may soften the wheat protein contained in the flour dough to increase the texture and add flavor of the dough.

단계 S20은, 상기 단계 S10을 통해 조성된 밀가루 반죽으로부터 밀단백질을 추출하는 단계이다.Step S20 is a step of extracting wheat protein from the flour dough prepared through step S10.

본 단계 S20은, 상기 밀가루 반죽에 물을 첨가하여 교반하고, 교반에 의해 상기 밀가루 반죽의 일부가 물에 섞여 풀어지며 현탁(懸濁)된 혼합용액을 버리는 밀단백질 추출과정을 복수 회 반복하는 단계로 구성된다.This step S20 is a step of repeating the wheat protein extraction process a plurality of times in which water is added to the flour dough and stirred, and a part of the flour dough is mixed with water by stirring to dissolve, and the suspended mixed solution is discarded. It consists of

즉, 상기 밀단백질 추출과정은, 상기 밀가루 반죽에서 불용성 단백질인 밀단백질을 제외한 다른 구성요소들을 물을 이용하여 씻어내는 과정으로 구성된다.That is, the wheat protein extraction process consists of washing out other components from the flour dough with water except for wheat protein, which is an insoluble protein.

이때, 상기 밀단백질 추출과정이 반복될수록 남아있는 밀가루 반죽 덩어리가 순수한 밀단백질에 가까워지게 되며, 교반시 회전되고 물에 쓸리며 밀단백질에 육류의 근섬유와 유사한 결이 형성되게 된다. At this time, as the wheat protein extraction process is repeated, the remaining dough mass becomes closer to pure wheat protein, and when agitated, it is rotated and swept with water, and a texture similar to muscle fibers of meat is formed in the wheat protein.

이에 따라, 상기 밀단백질을 이용하여 형성되는 소시지는 육류를 이용하여 형성된 기존의 소시지와 유사한 결, 즉, 유사한 외형을 가지게 되며, 유사한 질감과 식감 또한 구현될 수 있어 소비자의 만족도를 높일 수 있다.Accordingly, the sausage formed using the wheat protein has a texture similar to that of a conventional sausage formed using meat, that is, a similar appearance, and a similar texture and texture can also be implemented, thereby increasing the satisfaction of consumers.

상기 밀가루 반죽에 첨가되는 물은 정제수 40L일 수 있으며, 상기 밀단백질 추출과정은 상기 밀가루 반죽과 상기 정제수를 교반기에서 50 내지 70RPM으로 회전시켜 10분동안 교반한 후 상기 혼합용액을 버리는 과정으로 구성될 수 있다.The water added to the flour dough may be 40L of purified water, and the wheat protein extraction process consists of rotating the flour dough and the purified water at 50 to 70 RPM in a stirrer, stirring for 10 minutes, and discarding the mixed solution. I can.

또한, 상기 밀단백질 추출과정은 4회 반복하여 수행될 수 있으며, 이에 따라 상기 밀가루 반죽의 중량대비 약 58%의 중량을 가지는 밀단백질이 추출될 수 있다.In addition, the wheat protein extraction process may be repeated four times, and accordingly, wheat protein having a weight of about 58% relative to the weight of the flour dough may be extracted.

단계 S30은, 상기 단계 S20을 통해 추출된 밀단백질에 필수 아미노산 첨가물을 혼합하는 단계이다.Step S30 is a step of mixing the essential amino acid additive with the wheat protein extracted through the step S20.

상기 필수 아미노산 첨가물은 비트를 포함하여 구성될 수 있으며, 곡물, 견과류, 우엉, 김치후레이크, 발효치즈, 건팽버섯, 표고버섯을 더 포함하여 구성될 수도 있다.The essential amino acid additive may include beets, and may further include grains, nuts, burdock, kimchi flakes, fermented cheese, dried mushrooms, and shiitake mushrooms.

상기 필수 아미노산 첨가물은 잘게 초핑(chopping)된 상태로 상기 밀단백질에 혼합될 수 있다.The essential amino acid additive may be finely chopped and mixed with the wheat protein.

상기 곡물은 귀리로 구성될 수 있으며, 상기 견과류는 호두 및 땅콩으로 구성될 수 있다.The grain may be composed of oats, and the nuts may be composed of walnuts and peanuts.

상기 필수 아미노산 첨가물은 상기 밀단백질을 이용하여 형성될 소시지에 필수 아미노산을 첨가하여 부족한 영양소를 보충하는 역할을 할 뿐 아니라, 육류를 이용하여 형성된 기존의 소시지의 맛과 향, 색 등을 구현하는 역할을 할 수 있다.The essential amino acid additive serves not only to supplement the insufficient nutrients by adding essential amino acids to sausages to be formed using the wheat protein, but also to implement the taste, aroma, and color of existing sausages formed using meat. can do.

특히, 비트의 경우 천연 염색 재료로 이용되는 만큼 발색이 매우 뛰어난 재료로, 비트가 포함된 상기 필수 아미노산 첨가물을 통해 소시지의 붉은 색이 자연스럽게 구현될 수 있어, 소비자의 만족도를 높일 수 있다.In particular, in the case of beets, as it is used as a natural dyeing material, color development is very excellent, and the red color of sausages can be naturally realized through the essential amino acid additives containing beets, thereby increasing the satisfaction of consumers.

상기 필수 아미노산 첨가물은, 상기 밀단백질의 중량대비 30% 중량으로 조성되어 상기 밀단백질과 혼합될 수 있으며, 바람직하게는 상기 밀단백질의 중량대비 1% 중량의 곡물과 3.2% 중량의 견과류와 1% 중량의 우엉과 5.4% 중량의 김치 후레이크와 3.2% 중량의 발효치즈와 5.8% 중량의 건팽버섯과 3% 중량의 표고버섯 및 7.4% 중량의 비트의 혼합물로 조성될 수 있다.The essential amino acid additive is composed of 30% by weight of the wheat protein and can be mixed with the wheat protein, preferably 1% by weight of grain and 3.2% by weight of nuts and 1% by weight of the wheat protein. It may be composed of a mixture of burdock, 5.4% weight of kimchi flakes, 3.2% weight of fermented cheese, 5.8% weight of dried mushrooms, 3% weight of shiitake mushrooms, and 7.4% weight of beets.

단계 S40은, 상기 단계 S30에서 혼합된 밀단백질과 필수 아미노산 첨가물의 혼합물에 소시지맛 양념을 더 혼합하여 교반함으로써 소시지 반죽을 형성하는 단계이다.Step S40 is a step of forming a sausage dough by further mixing and stirring the sausage flavor seasoning with the mixture of wheat protein and essential amino acid additives mixed in step S30.

상기 소시지맛 양념은, 간장, 백설탕, 다진마늘, 키위, 후추, 참기름, 춘장을 포함하여 조성된 고기용 만능소스를 포함하여 구성될 수 있다.The sausage-flavored seasoning may include a universal sauce for meat, including soy sauce, white sugar, minced garlic, kiwi, pepper, sesame oil, and chunjang.

또한, 상기 소시지맛 양념에는, 숯불갈비맛 시즈닝 및 코리안더분말이 더 포함될 수 있다.In addition, the sausage flavor seasoning may further include charcoal grilled rib flavor seasoning and Korean the powder.

본 단계 S40에 의하면, 상기 고기용 만능소스와 상기 숯불갈비맛 시즈닝 및 상기 코리안더분말을 통해 상기 밀단백질을 이용하여 형성될 소시지에 육류를 이용하여 형성된 기존의 소시지의 맛과 향을 구현할 수 있어, 소비자의 만족도를 높일 수 있다.According to this step S40, it is possible to implement the taste and aroma of the existing sausage formed using meat in the sausage to be formed using the wheat protein through the universal sauce for meat and the charcoal grilled rib flavor seasoning and the coriander powder, It can increase customer satisfaction.

상기 고기용 만능소스는 간장과 백설탕과 다진마늘과 키위와 후추와 참기름과 춘장이 100:250:60:160:10:50:50 비율로 혼합된 것일 수 있으며, 일례로 간장 100g과 백설탕 250g과 다진마늘 60g과 키위 160g과 후추 10g과 참기름 50g과 춘장 50g이 혼합된 것일 수 있다.The universal sauce for meat may be a mixture of soy sauce, white sugar, minced garlic, kiwi, pepper, sesame oil, and Chunjang in a ratio of 100:250:60:160:10:50:50, and as an example, 100g of soy sauce and 250g of white sugar It may be a mixture of 60 g of chopped garlic, 160 g of kiwi, 10 g of pepper, 50 g of sesame oil, and 50 g of Chunjang.

또한, 본 단계 S40은, 바람직하게는 상기와 같이 혼합된 고기용 만능소스 350g과 상기 숯불갈비맛 시즈닝 240g과 상기 코리안더분 3.8g의 혼합물이 상기 밀단백질과 필수 아미노산 첨가물의 혼합물과 15분동안 교반되는 단계로 구성될 수 있다.In addition, in this step S40, preferably, a mixture of 350 g of the all-purpose sauce for meat, 240 g of charcoal grilled rib flavor seasoning, and 3.8 g of Korean delicacies mixed as described above is stirred for 15 minutes with a mixture of wheat protein and essential amino acid additives. It can be composed of steps that become.

단계 S50은, 상기 단계 S40에서 형성된 소시지 반죽을 소시지 형태로 성형하고 가열하여 식물성 소시지를 완성하는 단계이다.In step S50, the sausage dough formed in step S40 is molded into a sausage shape and heated to complete a vegetable sausage.

상기 소시지 반죽은 식물성 셀룰로스 케이싱(cellulose casing)에 주입되어 소시지 형태로 성형될 수 있으며, 소시지 형태로 성형된 상기 소시지 반죽이 스팀하우스에서 30분간 스팀가열됨으로써 식물성 소시지로 완성될 수 있다.The sausage dough may be injected into a vegetable cellulose casing to be molded into a sausage shape, and the sausage dough molded into a sausage shape may be steam heated in a steam house for 30 minutes to complete a vegetable sausage.

이때, 상기 소시지 반죽은 상기 식물성 셀룰로스 케이싱에 50g씩 주입될 수 있으며, 후술하는 식물성 소시지떡꼬치 제조에 적합한 크기와 모양으로 성형될 수 있다.At this time, the sausage dough may be injected into the vegetable cellulose casing by 50 g, and may be molded into a size and shape suitable for manufacturing a vegetable sausage rice cake skewer, which will be described later.

도 2에는 식물성 소시지떡꼬치 제조방법을 나타내는 순서도가 도시되어 있으며, 도 3에는 식물성 소시지떡꼬치 제조방법을 이용하여 제조된 식물성 소시지떡꼬치(200)의 일실시예가 도시되어 있다. 2 is a flow chart showing a method of manufacturing a vegetable sausage rice cake skewers, and FIG. 3 shows an embodiment of a vegetable sausage rice cake skewer 200 manufactured using a vegetable sausage rice cake skewer manufacturing method.

본 발명에 의한 식물성 소시지떡꼬치 제조방법은, 도 1에서 설명한 식물성 소시지의 제조방법을 따르되, 단계 S10 내지 단계 S50을 통해 완성된 식물성 소시지(100)와 떡꼬치용 떡(210)을 번갈아 꼬치(220)에 끼우는 단계 S60을 더 포함하여 구성된다.The vegetable sausage rice cake skewer production method according to the present invention follows the production method of vegetable sausage described in FIG. 1, but alternately skewers the vegetable sausage 100 and rice cake 210 for rice cake skewers completed through steps S10 to S50 ( 220) is configured to further include a step S60.

이때, 상기 식물성 소시지(100)와 상기 떡꼬치용 떡(210)은 유사한 크기와 모양으로 성형되어 심미성을 높일 뿐 아니라 소비자가 섭취하기 용이하도록 제조될 수 있다.At this time, the vegetable sausage 100 and the rice cake 210 for rice cake skewers are molded into similar sizes and shapes to enhance aesthetics and may be manufactured to be easily consumed by consumers.

또한, 상기 단계 S60은 냉동 상태의 상기 식물성 소시지(100)와 상기 떡꼬치용 떡(210)을 상기 꼬치(220)에 끼우는 단계일 수 있으며, 복수 개 묶음으로 포장되어 냉동 상태로 판매될 수 있다. In addition, the step S60 may be a step of inserting the vegetable sausage 100 and the rice cake 210 for rice cake skewers in a frozen state on the skewer 220, and may be packaged in a plurality of bundles and sold in a frozen state. .

또한, 상기 떡꼬치용 떡은 쌀떡 또는 밀떡으로 구성될 수 있으며, 쑥떡 등 다른 재료를 이용하여 제조된 떡으로 구성될 수도 있다.In addition, the rice cake for rice cake skewers may be composed of rice cakes or wheat rice cakes, and may be made of rice cakes made using other materials such as mugwort rice cakes.

이상 설명한 바와 같이, 본 발명의 식물성 소시지 제조방법 및 이를 이용하여 제조된 식물성 소시지와 식물성 소시지떡꼬치 제조방법 및 이를 이용하여 제조된 식물성 소시지떡꼬치에 의하면, 자체적으로 추출한 밀단백질을 이용하여 소시지를 조성하도록 이루어져, 밀단백질을 수입하지 않고 국산 밀을 이용하여 소시지를 조성함으로써 내수시장을 진작시킬 수 있다.As described above, according to the method of manufacturing a vegetable sausage of the present invention, a method of manufacturing a vegetable sausage and vegetable sausage rice cake skewers manufactured using the same, and a vegetable sausage rice cake skewers manufactured using the same, a sausage is prepared using wheat protein extracted by itself. It is made to create, and it is possible to promote the domestic market by making sausages using domestic wheat without importing wheat protein.

또한, 육류를 이용하여 형성된 기존의 소시지와 유사한 결, 즉, 유사한 외형을 가지며 유사한 질감과 식감이 구현된 식물성 소시지를 제공하여 소비자의 만족도를 높일 수 있다.In addition, it is possible to increase the satisfaction of consumers by providing a vegetable sausage having a similar texture, that is, a similar appearance, and a similar texture and texture to an existing sausage formed using meat.

또한, 구기자 발효액을 이용하여 상기 밀단백질을 부드럽게 하여 식감을 증대시키고 반죽의 풍미를 더할 뿐 아니라 섭취시 소화를 도울 수 있다. In addition, by using a fermented goji japonica, the wheat protein can be softened to increase the texture and add flavor of the dough, as well as aid in digestion when ingested.

또한, 비트가 포함된 필수 아미노산 첨가물을 혼합하여 부족한 영양소를 보충하고 기존의 소시지의 색감이 자연스럽게 구현된 식물성 소시지를 제공할 수 있어 소비자의 만족도를 높일 수 있다.In addition, by mixing essential amino acid additives containing beets, it is possible to supplement insufficient nutrients and provide a vegetable sausage in which the color of the existing sausage is naturally realized, thereby increasing the satisfaction of consumers.

또한, 본 발명에 의한 고기용 만능소스와 숯불갈비맛 시즈닝 및 상기 코리안더분말을 혼합하여 기존의 소시지의 맛과 향을 구현한 식물성 소시지를 제공할 수 있어 소비자의 만족도를 높일 수 있다.In addition, it is possible to provide a vegetable sausage that embodies the taste and aroma of a conventional sausage by mixing the universal sauce for meat with the charcoal-grilled rib flavor seasoning and the coriander powder according to the present invention, thereby increasing consumer satisfaction.

본 발명은 상술한 실시예에 한정되지 아니하며, 청구범위에서 청구되는 본 발명의 기술적 사상에 벗어남 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 자명한 변형실시가 가능하고, 이러한 변형실시는 본 발명의 범위에 속한다.The present invention is not limited to the above-described embodiments, and obvious modifications can be implemented by those of ordinary skill in the technical field to which the present invention pertains without departing from the technical spirit of the present invention claimed in the claims. Implementation is within the scope of the present invention.

100: 식물성 소시지 200: 식물성 소시지떡꼬치
210: 떡꼬치떡 220: 꼬치100: vegetable sausage 200: vegetable sausage rice cake skewer
210: rice cake skewer rice cake 220: skewer

Claims (11)

a) 밀가루 반죽에 물을 첨가하여 교반기로 교반한 후 상기 밀가루 반죽의 일부가 물에 섞인 혼합용액을 버리는 과정을 복수 회 반복하여 상기 밀가루 반죽으로부터 밀단백질을 추출하는 단계; 를 포함하는 식물성 소시지 제조방법.a) adding water to the flour dough, stirring it with a stirrer, and repeating the process of discarding the mixed solution in which a part of the flour dough is mixed with water to extract wheat protein from the flour dough; Vegetable sausage manufacturing method comprising a. 제1항에 있어서,
b) 상기 밀단백질에 비트를 포함하는 필수 아미노산 첨가물을 혼합하는 단계;
c) 상기 밀단백질과 상기 필수 아미노산 첨가물의 혼합물에 간장, 백설탕, 다진마늘, 키위, 후추, 참기름, 춘장을 포함하는 고기용 만능소스와 숯불갈비맛 시즈닝 및 코리안더분말을 혼합하여 교반함으로써 소시지 반죽을 형성하는 단계;
를 더 포함하는 식물성 소시지 제조방법.The method of claim 1,
b) mixing the wheat protein with an essential amino acid additive including beet;
c) Sausage dough is made by mixing and stirring the all-purpose sauce for meat including soy sauce, white sugar, minced garlic, kiwi, pepper, sesame oil, and Chunjang in the mixture of the wheat protein and the essential amino acid additive, and charcoal-grilled rib flavor seasoning and Korean the powder. Forming;
Vegetable sausage manufacturing method further comprising a. 제2항에 있어서,
상기 밀가루 반죽은, 밀가루 20kg과 천일염45g과 구기자 발효액 750g과 정제수 6kg을 혼합하여 조성되고,
상기 단계 a)는, 상기 밀가루 반죽에 정제수 40L을 첨가하여 교반기에서 50 내지 70RPM으로 10분동안 교반한 후 상기 밀가루 반죽의 일부가 용해된 혼합용액을 버리는 과정을 4회 반복하도록 이루어진 단계인 것을 특징으로 하는 식물성 소시지 제조방법.The method of claim 2,
The flour dough is formed by mixing 20 kg of wheat flour, 45 g of sea salt, 750 g of fermented goji japonica, and 6 kg of purified water,
The step a) is a step consisting of repeating the process of adding 40L of purified water to the flour dough, stirring for 10 minutes at 50 to 70 RPM in a stirrer, and discarding the mixed solution in which a part of the flour dough has been dissolved. Vegetable sausage manufacturing method. 제1항에 있어서,
상기 단계 a)에서 추출된 밀단백질은 상기 밀가루 반죽의 중량대비 약 58% 중량으로 형성되는 것을 특징으로 하는 식물성 소시지 제조방법.The method of claim 1,
The method of manufacturing a vegetable sausage, characterized in that the wheat protein extracted in step a) is formed in an amount of about 58% by weight of the flour dough. 제2항에 있어서,
상기 단계 b)에 있어서, 상기 필수 아미노산 첨가물은, 상기 단계 a)에서 추출된 밀단백질의 중량대비 1% 중량의 곡물과 3.2% 중량의 견과류와 1% 중량의 우엉과 5.4% 중량의 김치 후레이크와 3.2% 중량의 발효치즈와 5.8% 중량의 건팽버섯과 3% 중량의 표고버섯 및 7.4% 중량의 비트의 혼합물인 것을 특징으로 하는 식물성 소시지 제조방법.The method of claim 2,
In the step b), the essential amino acid additive is 1% by weight of grain, 3.2% by weight of nuts, 1% by weight of burdock, and 5.4% by weight of kimchi flakes, based on the weight of the wheat protein extracted in step a). A method for producing vegetable sausage, characterized in that it is a mixture of 3.2% by weight of fermented cheese, 5.8% by weight of dried mushrooms, 3% by weight of shiitake mushrooms, and 7.4% by weight of beets. 제1항에 있어서,
상기 고기용 만능소스는, 간장과 백설탕과 다진마늘과 키위와 후추와 참기름과 춘장이 100:250:60:160:10:50:50 비율로 혼합된 소스인 것을 특징으로 하는 식물성 소시지 제조방법.The method of claim 1,
The universal sauce for meat is a vegetable sausage manufacturing method, characterized in that the soy sauce, white sugar, minced garlic, kiwi, pepper, sesame oil, and Chunjang are mixed in a ratio of 100:250:60:160:10:50:50. 제3항에 있어서,
상기 단계 c)는, 상기 밀단백질과 상기 필수 아미노산 첨가물의 혼합물에 상기 고기용 만능소스 350g과 상기 숯불갈비맛 시즈닝 240g과 상기 코리안더분 3.8g을 혼합하여 15분동안 교반함으로써 상기 소시지 반죽을 형성하는 단계인 것을 특징으로 하는 식물성 소시지 제조방법.The method of claim 3,
In the step c), the mixture of the wheat protein and the essential amino acid additive is mixed with 350 g of the universal sauce for meat, 240 g of the charcoal grilled rib flavor seasoning, and 3.8 g of the coriander powder, and stirred for 15 minutes to form the sausage dough. Vegetable sausage manufacturing method, characterized in that the step. 제2항에 있어서,
d) 상기 소시지 반죽을 식물성 셀룰로스 케이싱에 주입하여 소시지 형태로 성형하고, 소시지 형태로 성형된 상기 소시지 반죽을 스팀하우스에서 30분간 스팀가열하여 식물성 소시지를 완성하는 단계; 를 더 포함하는 것을 특징으로 하는 식물성 소시지 제조방법.The method of claim 2,
d) injecting the sausage dough into a vegetable cellulose casing to shape it into a sausage shape, and completing the vegetable sausage by steam heating the sausage dough shape in a sausage shape in a steam house for 30 minutes; Vegetable sausage manufacturing method, characterized in that it further comprises. 제1항 내지 제8항 중 어느 하나의 항에 기재된 식물성 소시지 제조방법으로 제조된 식물성 소시지와 떡꼬치용 떡을 번갈아 꼬치에 끼워 식물성 소시지떡꼬치를 제조하는 식물성 소시지떡꼬치 제조방법.A vegetable sausage rice cake skewer manufacturing method for manufacturing a vegetable sausage rice cake skewer by alternately sandwiching the vegetable sausage prepared by the vegetable sausage production method according to any one of claims 1 to 8 and the rice cake for rice cake skewers on a skewer. 제1항 내지 제8항 중 어느 하나의 항에 기재된 식물성 소시지 제조방법으로 제조된 식물성 소시지.A vegetable sausage produced by the method for producing a vegetable sausage according to any one of claims 1 to 8. 제9항에 기재된 식물성 소시지떡꼬치 제조방법으로 제조된 식물성 소시지떡꼬치.Vegetable sausage rice cake skewers prepared by the method for producing vegetable sausage rice cake skewers according to claim 9.
KR1020190146134A 2019-11-14 2019-11-14 Manufacturing Method of Vegan-Sausage and the Vegan-Sausage Manufactured by the Manufacturing Method, and Manufacturing Method of Vegan-Sausage Rice-cake Skewer and the Vegan-Sausage Rice-cake Skewer Manufactured by the Manufacturing Method KR102319121B1 (en)

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