KR20210061223A - Sundae containing leaves of Rhus nerniciflua Strokes and preparation method thereof - Google Patents

Abstract

The present invention relates to a sundae including lacquer tree shoots and a preparing method thereof. The preparing method of sundae including lacquer tree shoots comprises: a first step of preparing a grape extract by extracting grape skins and grape cluster branches; a second step of putting washed pig intestines and dried vermicelli into the grape extract prepared in the first step and aging the same; a third step of preparing and mixing chopped lacquer tree shoots, chopped cabbage, and perilla powder to prepare vegetable filling; a fourth step of preparing seasoning by mixing MSG, garlic, onion, salt, sugar, pepper and ginger; a fifth step of preparing a binder by mixing pork blood, tapioca starch gelatin, black rice powder, and blueberry extract; a sixth step of mixing the aged vermicelli prepared in the second step, the vegetable filling prepared in the third step, the seasoning prepared in the fourth step, the binder and the pork meat prepared in the fifth step to prepare a mixture; a seventh step of tying one end of the aged pig intestines prepared in the second step, and filling the mixture prepared in the sixth step into the pig intestines to form a sundae shape; and an eighth step of preparing sundae including lacquer tree shoots by adding the sundae molded in the seventh step to the grape extract prepared in the first step and boiling the same. Provided are a sundae containing lacquer tree shoots having excellent binding power while removing off-flavors from sundae and a method for preparing the same.

Description

Sundae containing leaves of Rhus nerniciflua Strokes and preparation method thereof {Sundae containing leaves of Rhus nerniciflua Strokes and preparation method thereof}

The present invention relates to a sundae containing lacquer sprout and a method for manufacturing the same, and more particularly, by adding lacquer sprout, grape extract, blueberry extract and tapioca starch to prepare sundae, it removes off-flavor of sundae and enhances binding power at the same time. It relates to a sundae containing lacquer sprout and a method of manufacturing the same.

Sundae, our unique food, is a traditional food cooked by tying the ends of pigs or cows after adding vermicelli, meat, tofu, green onions, bean sprouts, etc. into the intestines of pigs or cows, seasoning them, adding pork sunji as a binder. Since ancient times, various regions of the country have been manufacturing unique and unique sundae using ingredients that are readily available in various regions of the country.There are Chalceondae and Dangmyeonsundae in Seoul Gyeonggi, which are made with the main ingredients of Tangmyeon, glutinous rice, and seonji. There is Baekam Sundae, which has the characteristics of Kaesong-style sundae, which is made of minced pork and vegetables, and there is Squid Sundae from Gangwon-do, which is steamed by putting beef, tofu, bean sprouts, etc. in the body of a squid. There is Byeongcheonsundae in Chungcheongnam-do, where small intestines are filled with garlic, salted shrimp, etc., and Jeolla-do pisundae, which has a low ratio of vermicelli, glutinous rice, and vegetables, and a high ratio of seonji, are known.

Traditionally, lacquer tree is effective in relieving phlegm and cough, clearing blood stagnation, and treating gynecological diseases, so it is used as a medicinal material for alcoholic beverages, antipyretic, hakjil, and bungji. Recently, it has been reported that the poison ivy component has a hangover relief, cancer cell proliferation inhibitory, antithrombosis and antioxidant activity, and the possibility of using cancer treatment has been raised. These medicinal effects are fustin, sulfuretin, butein. ), such as flavonoid compounds. In particular, among the flavonoid compounds, Fustine exhibits various physiologically active properties such as anti-cancer, anti-inflammatory, anti-vascular, and neuroprotective due to its high antioxidant activity. Sulfuretine has high anti-inflammatory and antioxidant activities, making it suitable for type 1 diabetes and bronchial asthma models. It has been reported that it can be used as a useful ingredient in the treatment of inflammatory diseases, including. However, urushiol, another component of lacquer, has strong anticancer, antioxidant, and immunity-enhancing effects in AIDS patients, but it causes allergies to the skin, so caution is required to consume lacquer. Since ancient times in Korea, lacquer trees have been used in the form of cooking with chicken. The food that goes well with lacquer is protein food, especially when heated with chicken, the toxicity of lacquer disappears, its weakness remains, and the protein is digested and absorbed well. Therefore, it is known that lacquer chicken supplements yang, warms the body and improves digestive function, and is now widely used as a healthy diet in the private sector. In addition, lacquer sprouts, which are collected from April to May every year, have a very soft, crunchy texture, and have a low content of urushiol, which has been used as a food for a long time. Recently, as its taste and functionality have been widely known, it is cultivated in large quantities in specific areas such as Okcheon, Wonju, and Hamyang, and in Okcheon, the lacquer-soon festival is held to eat with vinegar, fried lacquer sprouts, lacquered sprouts, pickled lacquer sprouts, and red pepper paste in lacquer sprouts. And other dishes. However, in order to increase the usability of these lacquered chicken and lacquer sprouts, it is necessary to develop a wider variety of foods and dishes.

Grape is a plant belonging to the genus Vitis sp. , and is rich in minerals such as potassium, iron, and magnesium as well as sugar, and contains resveratrol, a phytochemical. The antioxidant effect of resveratrol on low-density lipoprotein (LDL) in the human body is reported to be five times higher than vitamin E, which is known to be the most potent to date. In addition, it is effective in preventing and treating heart disease by providing functions such as inhibition of platelet coagulation, alteration of eicosanoid synthesis, and regulation of lipoprotein metabolism. In addition, antiviral, neuroprotective, anti-inflammatory, anti-aging and longevity are improved. It is known to have an effect of extending it. Resveratrol is contained in grape skins, clusters of grapes, grapevines, and grape seeds.

Blueberries contain anthocyanin pigments and are well suited to various dishes with their sweet taste and subtle aroma, so they are used as subsidiary materials, natural colors, and spices for cooking. Blueberries contain various minerals, anthocyanins, and polyphenols. In particular, the high content of anthocyanins is known to be good for eye health, such as improving visual function, alleviating eye fatigue, and inhibiting the progression of senile cataracts, as well as preventing heart disease and stroke, and dietary fiber is 4.5g per 100g. As it contains or, it can be expected to inhibit the absorption of sugar and cholesterol from the small intestine and prevent constipation. According to the U.S. Department of Agriculture, blueberry fruit is known to have high antioxidant efficacy among various fruits and vegetables, and it contains a large amount of various flavonoid compounds and phenolic acids in addition to anthocyanins, so that physiological activities such as anti-aging can be expected.

Since black rice contains anthocyanin pigments, it has antioxidant properties, and is reported to have various physiological activities such as aging inhibition, retinal disorder treatment and vision improvement effect, and carcinogenesis inhibition.

In general, sundae is made by making the outer skin of pigs using sochang, daechang, or makchang, and then added pork sesame as a binder with sundaeso such as vermicelli and vegetables, and pork oil for the purpose of improving flavor. There is a problem in that preference is greatly lowered due to the characteristic smell of sundae due to the skin, sunji, and pig oil, and off-flavor such as pig odor occurs. In particular, youth and younger generations who have been tamed in the Western diet are increasingly interested in Korean traditional foods, including sundae.

Therefore, various types of sundae with improved palatability and nutritional properties are being developed. One of them is vegetable sundae, which is made by adding vegetable ingredients to sundae to reduce the smell of pigs and increase the nutritional properties of vitamins and minerals. Republic of Korea Patent Publication No. 10-0453272 describes a method of manufacturing vegetable sundae prepared by adding more than 50% cabbage to reduce the peculiar smell of pork, but simply adding cabbage could not sufficiently remove sundae off-flavor. Due to the high cabbage content, it is not enough to increase the binding power of the sundaeso, and there is a disadvantage that the contents are separated from the sundaeso when cutting the sundae. Korean Registered Patent Publication No. 10-0394538 discloses a method for manufacturing wild vegetable sundae using chinchonamul, drupemul, enoki mushroom, and shiitake mushrooms in order to increase the nutritional content of sundae. Due to the lack of cohesion, vegetables and wild vegetables were separated from Sundaeso. In the manufacturing method of functional sundae using Korean Registered Patent Publication No. 10-1790339 and using camphor ginseng of Korean Registered Patent Publication No. 10-1790335, the method of manufacturing functional sundae using camphor ginseng is unique by adding daraenamu sprout and camphor ginseng in powder form. The disadvantage is that you cannot feel the scent and chewy taste.

As described above, vegetable sundae for removing off-flavor and supplementing vitamins and minerals of Sundae is not yet diverse, and it is difficult to maintain the binding strength of Sundae-so composed of vegetables only when manufacturing it, which prevents the separation of vegetables from Sundae-so. Not only can it be seen, but the smell of pigs has not been sufficiently removed, so improvement measures are being demanded.

1. Korean Patent Publication No. 10-0453272'Method of manufacturing vegetable sundae' 2. Republic of Korea Patent Publication No. 10-0394538'Sanchae Sundae and Sundae-guk using the same' 3. Republic of Korea Patent Publication No. 10-1790339'Functional sundae manufacturing method using a sprout 4. Korean Patent Laid-Open Publication No. 10-1790335'Method of manufacturing functional sundae using camphor ginseng'

An object of the present invention is to provide a sundae containing lacquer sprout having excellent binding power and a method for producing it by using functional substances such as lacquer having various functions such as anticancer properties and removing off-flavor of sundae caused by pig intestines and sediments. have.

The production method of sundae containing lacquer sprouts of the present invention for achieving the above object is a first step of preparing a grape extract by extracting grape skins and grape cluster branches, and washing the pork intestines and dried dandelion noodles in the first step. The second step of aging in the prepared grape extract, the third step of preparing a vegetable inside by mixing shredded lacquer sprouts, shredded cabbage, and perilla powder, seasoning seasoning by mixing MSG, garlic, onion, salt, sugar, pepper, and ginger The fourth step of preparing a, a fifth step of preparing a binder by mixing pork sediment, tapioca starch gelatinization solution, black rice powder, and blueberry extract, the aged vermicelli prepared in the second step, prepared in the third step A sixth step of preparing a mixture by mixing one vegetable inside, the seasoning seasoning produced in the fourth step, the binder produced in the fifth step, and the pork inside, one side of the aged pig intestine produced in the second step A seventh step of tying the ends, filling the mixture prepared in the sixth step into the inside of the pig intestine to form a pure large shape, and putting the sundae molded in the seventh step into the grape extract prepared in the first step. It is characterized by including the eighth step of making boiled lacquered sundae.

In addition, during the production of the vegetable in the third step, based on the total weight of the vegetable, the chopped lacquer sprout is composed of 50 to 70% by weight, the chopped cabbage is 20 to 40% by weight, and the perilla powder 5 to 20% by weight. It is a feature.

In addition, in the manufacture of the binder in the fifth step, the pig blood fat, the tapioca starch gelatinization solution, the black rice powder, and the blueberry extract are mixed in a weight ratio of 50 to 60: 25 to 30: 10 to 15: 5 It is characterized by doing.

In addition, in the preparation of the binder in the fifth step, the tapioca starch gelatinization solution is characterized in that it is prepared by gelatinizing the grape extract prepared in the first step in tapioca.

In addition, in the manufacture of the binder in the fifth step, the black rice powder is characterized in that it is prepared by adding the grape extract prepared in the first step to black rice, immersing it, removing moisture, steaming it, and then pulverizing it.

In addition, when preparing the mixture in the sixth step, based on the total weight of the mixture, the aged vermicelli is 10 to 20% by weight, the vegetable inside is 25 to 40% by weight, the seasoning is 5 to 15% by weight, the binder It is characterized in that 15 to 30% by weight, the pork inside is prepared by mixing 5 to 10% by weight.

Another aspect of the present invention, lacquer sundae, is characterized in that it is manufactured by the above manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, it is possible to provide a method for producing sundae containing lacquer sprouts from which off-flavor peculiar to sundae is removed while increasing the binding power of sundae.

In addition, the efficacy of various functional ingredients contained in lacquer sprout, blueberry, black rice, and grapes can also be expected.

1 is a view showing a manufacturing process chart of sundae containing lacquer sprout according to Example 1 of the present invention.

Hereinafter, the present invention will be described in detail, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a sundae containing lacquer sprout and a manufacturing method thereof, and more particularly, a first step (S10) of preparing a grape extract, a second step of aging pig intestines and dried sugar noodles in a grape extract (S20). , The third step (S30) of producing a vegetable inside, the fourth step (S40) of producing a seasoning seasoning, the 5th step (S50) of producing a binder, ripened vermicelli, vegetable content, seasoning seasoning, binder, The sixth step (S60) of preparing a mixture by mixing the pork inside, the seventh step (S70) of putting the mixture into the aged pig intestine and filling them to shape in order (S70), boiling the sundae formed from the grape extract and lacquer sprout Characterized by including the eighth step (S80) of manufacturing the sundae, this will be described in detail based on what is shown in FIG. 1 as follows.

<Soondae manufacturing step using lacquer sprout of the present invention>

1. Step 1: Preparation of grape extract (S10)

In this step, first, a grape extract is prepared by using a grape skin and a bunch of grapes together.

First of all, the grapes are washed and juiced, and the remaining by-product, the grape skin, is prepared by pulverizing the remaining by-product to about 0.5 to 1 cm using a chopper, and then slicing the branches into 1 to 2 cm to prepare. Then, after mixing the grape skins and grape cluster branches, add 30% (v/v) alcohol 3 to 4 times the weight of the mixture, sonicate it, and cover it at 15 to 20°C for 3 to 5 days. After extraction while stirring, the supernatant is filtered to prepare a grape extract.

The grape extract prepared in this way is economical as it uses grape by-products, and acts as a very helpful material to eliminate the odor during the aging of the pig intestine below.

2. The second step: the ripening step of ripening the pig intestines and dried sugar noodles in grape extract (S20)

In this step, the pork intestines and dried sweet noodles are added to the grape extract prepared in the first step and then aged.

To explain, it is to use pig intestines when manufacturing sundae, and at this time, any one or more of small intestine, makjangja, and large intestine can be used as pig intestine, and more preferably, it is good to use this because the small intestine of pigs is thin and long. . However, small intestine contains visceral oil and various digestive accessories, so it has a characteristic odor, so it must be treated with special care to remove off-flavor. For this, turn the small intestine over and wash it with running water, drain the water, add coarse salt and rub it evenly 3 to 8 times to remove the internal oil, wash it, and turn it over to clean the outer surface again. When the washed small intestine is immersed in the grape extract prepared in the first step for 2 to 5 hours and aged, the useful components and pigments of grapes such as resveratrol and anthocyanin are transferred to the small intestine, as well as the flavor of grapes and taste components such as organic acids contained in grapes. The synergy with this alcohol removes the off-flavor of the small intestine. At this time, if the aging time is less than 2 hours, the components of the grape extract are not sufficiently transferred to completely remove off-flavor from the small intestine. If it is aged for more than 5 hours, the small intestines themselves become too filthy and there is a concern that sundae molding becomes difficult. There will be.

The Gondang-myeon is also soaked in the grape extract prepared in the first step for 30 minutes to 2 hours to transfer the useful components and aroma of the grape extract. If aged for less than 30 minutes at this time, the grape extract components are not sufficiently transferred and 2 If it is aged over time, there is a fear that it will be soaked too much and deteriorate the texture of the sundae.

3. The third step: the step of manufacturing a vegetable inside (S30)

In this step, the lacquer sprout is boiled and then minced, and the chopped cabbage and perilla seeds are mixed to prepare a vegetable inside.

To explain, lacquer sprouts are harvested from late April to early May, and the younger the sprouts are, the softer the texture is and the content of urushiol is low. Collected lacquer sprouts are washed with water, drained, and blanched in boiling water for 1 to 5 minutes. Then, put it in cold water immediately, rinse with water several times until the green water disappears, remove enough moisture, and cut it into 0.5~1cm size to prepare fine lacquered sprouts. Poached lacquer sprouts are characterized by a fragrant smell, sweetness, and crispy texture.

A vegetable inside is prepared by mixing the prepared lacquered lacquer sprouts, shredded cabbage, and perilla seed powder. At this time, after washing the cabbage clean, drain the water, chop finely, and prepare the cabbage in a finely chopped state.

In general, when making sundae, pork oil is added to give the flavor and flavor of sundae. Pig oil has a high content of saturated fatty acids, which can increase the cholesterol in the body when ingested, which not only adversely affects health, but also causes off-flavor of sundae. Can be. In addition, lacquer sprouts and cabbage can give a dry texture when ingested, so perilla powder is added to remove off-flavor of sundae and give the sundae a soft texture. Perilla seeds are washed clean, dried to a moisture content of 5 to 20% by weight, roasted at 150 to 180°C for 5 to 20 minutes, and then powdered. At this time, in the case of making a powder, it is preferable to use it by pulverizing it to 300 to 500 µm. On the other hand, when the roasting temperature is less than 150℃, the savory aroma is weak, and when the roasting temperature exceeds 180℃, the burnt fragrance appears too strong. In addition, the roasting time is preferably 5 to 20 minutes. If it is less than 5 minutes, the fragrant aroma is weak, and if it exceeds 20 minutes, the perilla seeds are burned.

A vegetable inside is prepared by mixing the chopped lacquer sprouts prepared in this way, the chopped cabbage and perilla seed powder, wherein the chopped lacquer sprouts are 50 to 70 wt%, and the chopped lacquer sprouts is 20 to 40 wt% based on the total weight of the vegetables. , Consisting of 5 to 20% by weight of the perilla seed powder, when the content of lacquer sprout is contained less than 50% by weight, the content is relatively small and the sweetness and texture of lacquer sprouts are less added, which is preferred by consumers. It is difficult to increase the lacquer, and if it exceeds 70% by weight, the characteristic scent of lacquer sprouts appears too strong, and there is a concern that consumers' preference may be lowered.

In addition, if the content of the chopped cabbage is less than 20% by weight, the content is relatively small, resulting in a lower texture, and if it exceeds 40% by weight, a dry texture is added, which may reduce consumers' preference. There will be.

In addition, if the content of the perilla seeds is less than 5% by weight, it will not be possible to remove the off-flavor or give the sundae a soft texture, and if it exceeds 20% by weight, the strong scent of perilla seeds is added. There is a fear of lowering their preferences.

4. Fourth step: seasoning seasoning manufacturing step (S40)

In this step, the seasoning seasoning is prepared, and as the seasoning seasoning, ingredients commonly used in the production of sundae are applied. More preferably, MSG (monosodium glutamate), garlic, onion, salt, sugar, pepper, ginger It is prepared by mixing.

More preferably, the MSG, garlic, onion, salt, sugar, pepper, and ginger are 5 to 10:: 50 to 80: 20 to 40: 5 to 15: 10 to 20: 1: 5 to 15 composed of a mixture by weight This is the highest preference for taste of consumers. At this time, it is not limited to the above ingredients, but other seasonings can be used in various ways, and it is preferable to use these seasoning ingredients in a state that is cut or pulverized to an appropriate size. .

5. Step 5: Binder manufacturing step (S50)

In this step, a binder is prepared by mixing tapioca starch gelatinization solution, black rice powder, and blueberry extract in commonly used pork line.

In other words, when the content of lacquer sprout and cabbage increases, the cohesive force between the ingredients of sundae-so weakens, causing a phenomenon in which the outer skin of the finished sundae bursts or the contents are separated from the sundae-so when the sundae is cut. Therefore, in general, pork linen paper has been used as a binder so that the original shape is maintained even when the finished sundae is steamed or thawed in a frozen state.

However, pig blood can be the cause of off-flavor of sundae, and its binding power is also weak. Accordingly, in the present invention, in order to increase the binding power of lacquer sprouts, a mixture of porcine sunji, tapioca starch gelatinization solution, black rice powder, and blueberry extract is used. Tapioca starch is highly viscous, colorless and transparent, and gives a chewy texture, so it can increase the binding power, especially if there is a lot of vegetable content. You can use fresh tapioca starch, but using gelatinized tapioca starch is effective. Add 40 to 60% by weight of the grape extract prepared in the first step to tapioca starch, stir well, and heat to make tapioca gelatinous liquid (paste).

Black rice removes the off-flavor of sundae and helps the inside of vegetables, meat, and vermicelli to bind well in the pig intestine, so that it not only saves the taste and aroma of sundae, but also contains anthocyanins that prevent lipid rancidity of perilla seed powder. Suppress. It can be used by pulverizing raw black rice, but it is effective to use it by pulverizing after drying after gelatinizing. To this end, black rice is immersed in the grape extract prepared in the first step 2 to 3 times by weight for 2 to 5 hours, then drained, steamed, cooled, and pulverized to 300 to 500 μm for use. .

The unique aroma and sweetness of blueberries suppresses the taste and off-flavor of sundae originated from pig intestines and seonji, and the anthocyanin pigment not only enhances the color of sundae, but also prevents lipid rancidity contained in perilla seed powder. After harvest, refrigerated or frozen blueberries can be used. In the case of frozen blueberries, thaw them for 5 to 20 hours at a refrigeration temperature of 3 to 5°C. The blueberries are pulverized using a blender or homogenizer to make porridge, and then concentrated by heating at 60 to 90°C so that the moisture content is less than 20%. Blueberries can be juiced with a juicer to use the extract, but in this case, there is a disadvantage that the dietary fiber contained in the blueberries cannot be used. Blueberry powder can also be used for the convenience of the process.

Using the above prepared raw materials, a sundae binder is prepared by mixing pig blood fat, tapioca starch gelatinization solution, black rice powder, and blueberry extract in a weight ratio of 50 to 60: 25 to 30: 10 to 15: 5.

At this time, based on the content of the blueberry extract (5), if the pig blood fat is contained in an amount less than 50 weight ratio, the binding ability is lowered, and if it exceeds 60 weight ratio, it will still give consumers a sense of rejection due to the peculiar smell of pig blood fat. There is concern.

In addition, when the tapioca starch gelatinization solution is contained in an amount of less than 25 weight ratio, the binding ability is deteriorated, and when it exceeds 30 weight ratio, the viscosity is too high and there is a concern that the texture may be lowered.

In addition, when the black fine powder is contained in an amount of less than 10 weight ratio, sundae off-flavor still remains, and if it exceeds 15 weight ratio, there is a concern that the binding power is rather lowered.

6. Step 6: Mixture Preparation Step (S60)

In this step, the fermented vermicelli prepared in the second step, the vegetable inside prepared in the third step, the seasoning seasoning prepared in the fourth step, the binder prepared in the fifth step, and the pork inside are mixed. To prepare a mixture, preferably the aged vermicelli, the vegetable inside, the seasoning seasoning, the binder, and the pork inside, based on the total weight of the mixture, the aged vermicelli is 10 to 20% by weight , It is preferable to prepare a mixture by mixing the vegetable in 25 to 40% by weight, the seasoning in 5 to 15% by weight, the binder in 15 to 30% by weight, and in the pork in 5 to 10% by weight.

At this time, the pork inside is prepared by adding 3 to 4 times the weight of the grape extract prepared in the first step to pork, boiled, and then grinding or mincing to 2 mm or less using a grinder such as a blender. As for the pork part used here, it can be used regardless of the part such as neck, tenderloin, sirloin, forelimb, and hind limb.

When the content of the pork inside prepared in this way is less than 5% by weight, the texture deteriorates, and when it exceeds 10% by weight, there is a concern that it may add a bitter taste.

When the content of the aged vermicelli is less than 10% by weight, the chewy texture of the vermicelli is lowered, and when it exceeds 20% by weight, the content of pork in the pork is relatively lowered and the overall texture decreases.

When the content of the vegetable is less than 25% by weight, the sweetness and texture of lacquer sprouts are less added, making it difficult to increase consumer preference, and when the content exceeds 40% by weight, the binding power decreases.

When the content of the seasoning seasoning is less than 5% by weight, the taste is degraded, causing a problem of concomitantly seasoning, and when it exceeds 15% by weight, the taste of the seasoning seasoning is too excessive, which causes the preference of consumers. Will fall.

If the content of the binder is less than 15% by weight, the binding power decreases, and the probability of the spontaneous seed coming out after boiling increases. If the content of the binder exceeds 30% by weight, the taste of the binder is added a lot, and the preference of consumers decreases. .

7. The seventh step: Sundae molding step (S70)

In this step, one end of the aged pig intestine prepared in the second step is tied, and the mixture prepared in the sixth step is filled into the inside of the pig intestine to form a pure large shape.

To explain, the aged pig intestine prepared in the second step is cut into a certain size, one side is tied with a string, and the prepared mixture is tightly filled on the other end, and then tied with a string to form a pure large shape.

8. The 8th step: lacquer sundae manufacturing step (S80)

Lastly, in this step, the grape extract prepared in the first step is boiled by adding the sundae molded in the seventh step to prepare the lacquered sundae.

At this time, the pig intestine filled with the sundaesok is put into a heater and heated in the grape extract for 10 to 30 minutes at 90 to 100°C. Due to this, the useful components and anthocyanin pigments of grapes are transferred in the order of lacquer and the off-flavor of the stalk is efficiently removed.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1. Preparation of lacquered sundae 1 of the present invention>

Put 1kg of grape skin crushed into 0.5cm size with a chopper and 500g of grape bunches cut into 1~2cm in 6kg of 30% (v/v) ethanol solution and sonicate for 20 minutes, then cover the lid and place 2 at 20℃. After extracting with stirring for one day, the supernatant was filtered to prepare a grape extract.

Then, 1kg of pig small intestine was turned over, washed with running water, drained, added coarse salt and rubbed evenly 5 times to remove visceral oil, washed, and turned over to clean the outer surface again. The washed small intestine was immersed in the prepared grape extract for 3 hours and aged, and then the water was removed.

200 g of dried dried noodles were also aged for 1 hour in the prepared grape extract, and then water was removed from the tray.

Wash 400 g of young lacquer sprouts with water, drain the water, boil in boiling water for 4 minutes, immediately put in cold water, rinse with water 4-5 times until the green water disappears, drain the water and chop into 0.5-1 cm pieces. .

200g cabbage was washed, drained, and minced.

100 g of perilla seeds were washed clean, dried to a moisture content of 15% by weight, roasted at 170° C. for 15 minutes, and then pulverized to 300 to 500 μm to prepare roasted perilla powder.

A vegetable inside was prepared by mixing 300g of the prepared shredded lacquer sprout, 150g of shredded cabbage, and 50g of perilla powder.

A seasoned seasoning was prepared by mixing MSG 50g, garlic 500g, onion 200g, salt 50g, sugar 100g, pepper 10g, and ginger 50g in an appropriate size cut or pulverized form.

To 250 g of tapioca starch, 120 g of the above-prepared grape extract was added, stirred well, and heated to 95°C to prepare a tapioca starch gelatinizing solution. 600 g of pig fat was added to 250 g of tapioca starch gelatinized solution cooled to 60° C. and mixed well. 400 g of the prepared grape extract was added to 200 g of black rice, immersed for 3 hours, drained, steamed, cooled, and pulverized to a size of 300 to 500 µm. After freezing and thawing, 100 g of blueberries were pulverized with a blender to make porridge, and then concentrated by heating at 70° C. so that the moisture content was 20% or less. A binder was prepared by well mixing 100 g of black fine powder and 50 g of blueberry extract in the prepared tapioca gelatinization solution and sunji mixture.

Then, 900 g of the prepared grape extract was added to 300 g of pork hind limbs, heated at 95° C. for 30 minutes, cooled, and pulverized to a thickness of 2 mm or less with a blender to prepare a pork inside.

Then, 150g of the ripened vermicelli, 100g of seasoning seasoning, 250g of vegetables, 200g of binder, and 50g of pork were evenly mixed to prepare a mixture to be used as a sundae.

One end of 1 kg of the aged pig small intestine was tied, and the prepared mixture was filled to form a pure large shape. This was put in a heater, heated in the grape extract at 95° C. for 20 minutes, cooled with cold water, and then rapidly frozen to prepare a final lacquered sundae.

<Comparative Example 1> Preparation of Sundae 1 without grape extract

Sundae 1 was prepared in the same manner as in Example 1 using ordinary tap water instead of the grape extract of Example 1.

<Comparative Example 2> Preparation of Sundae 2 with different binders

Sundae 2 was prepared in the same manner as in Example 1, except that 100% pig blood fat was used as a binder in Example 1.

<Comparative Example 3> Preparation of Sundae 3 without lacquer sprout added

Prepared in the same manner as in Example 1, except for lacquer sprout, 450g of cabbage and 50g of perilla powder were mixed to prepare a vegetable inside to prepare Sundae 3.

<Experimental Example 1. Sensory test>

1. Experimental method

Acceptance and strength were tested for 20 students majoring in food and cooking for the lacquered sundae of Example 1 and the sundaes 1 to 3 prepared in Comparative Examples 1 to 3 according to the present invention. The scent, texture, overall acceptability, off-flavor, and binding strength of sundaeso were evaluated on a 5-point scale. The scale at this time is very good (strong); 5, good (strong); 4, it is normal; 3, dislike (weak); 2, very dislike (weak); It was set to 1.

The sensory test was repeated twice over 2 days to ensure the accuracy of the test.

The presentation of the sample was evaluated in a warm state after putting sundae cut into 3 cm in a steamer and heating it in a water bath for 15 minutes and cooking it evenly.

2. Experiment result

The sensory test results are shown in Table 1 below.

division Color preference Off-flavor strength Incense preference Binding strength Organizational preference Overall
Preference Example 1 3.8 ^b 2.8 ^c 4.2 ^a 3.7 ^a 3.9 ^a 3.9 ^a Comparative Example 1 3.1 ^c 3.7 ^b 3.0 ^c 3.5 ^a 3.7 ^b 3.5 ^b Comparative Example 2 4.2 ^a 4.2 ^a 2.9 ^d 2.9 ^b 3.6 ^b 3.1 ^d Comparative Example 3 3.7 ^b 2.9 ^c 3.5 ^b 3.6 ^a 2.8 ^c 3.3 ^{c ad} Values in the same raw within different superscripts are significantly different(p<0.05)

Based on the results in Table 1 above, lacquer sundae, prepared by aging pig small intestine using grape extract, filling sundaeso containing lacquer sprout, and heating it, had low off-flavor strength and high binding strength, and all acceptability was the best. I did. When the pig small intestine was aged or when the sundae was added and the sundae was heated, if grape juice was not used, the off-flavor of pig small intestine and sunji remained, and the taste of the fragrance was low. If tapioca starch was not used and pig blood was used as a binding agent, the off-flavor strength was high, resulting in low scent preference and low binding strength, resulting in low overall acceptability. Sundae, made with lacquer sprouts and filled with vegetables, has a crunchy texture compared to sundae without lacquer sprouts, resulting in higher texture preference.

As a result of the above, the lacquer sundae produced by the present invention has a characteristic of having good binding power while removing the off-flavor peculiar to sundae and having excellent texture. In addition, it is possible to provide excellent sundae, which is expected to be functional by plant chemicals such as flavonoids, polyphenol compounds, and anthocyanins contained in lacquer sprouts, grapes and blueberries.

The present invention has been looked at around preferred embodiments, and those of ordinary skill in the art to which the present invention pertains to implement the detailed description of the present invention and other types of embodiments within the essential technical scope of the present invention. I will be able to. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

A first step of preparing a grape extract by extracting grape skins and grape cluster branches;
The second step of aging the washed pig intestines and dried sweet noodles into the grape extract prepared in the first step:
The third step of preparing vegetable inside by mixing shredded lacquer sprout, shredded cabbage, and perilla seed powder:
The fourth step of preparing seasoning seasoning by mixing MSG, garlic, onion, salt, sugar, pepper, and ginger:
A fifth step of preparing a binder by mixing pork sediment, tapioca starch gelatinization solution, black rice powder, and blueberry extract;
A mixture was prepared by mixing the matured vermicelli prepared in the second step, the vegetable contents prepared in the third step, the seasoning seasoning prepared in the fourth step, the binder prepared in the fifth step, and the pork meat contents. The sixth step;
A seventh step of tying one end of the aged pig intestine prepared in the second step, and filling the mixture prepared in the sixth step into the inside of the pig intestine to form a pure large shape, and
Including; an eighth step of boiling the sundae molded in the seventh step to the grape extract prepared in the first step to prepare a lacquered sundae; including,
The manufacturing method of sundae containing lacquer sprout.
The method of claim 1,
When manufacturing the vegetable in the third step, based on the total weight of the vegetable, the chopped lacquer sprout is 50 to 70% by weight, the chopped cabbage is 20 to 40% by weight, and the perilla seed powder is 5 to 20% by weight. sign,
The manufacturing method of sundae containing lacquer sprout.
The method of claim 1,
In the preparation of the binder of the fifth step, it is prepared by mixing the pig blood fat, the tapioca starch gelatinization solution, the black rice powder, and the blueberry extract in a weight ratio of 50 to 60: 25 to 30: 10 to 15: 5 Characteristic,
The manufacturing method of sundae containing lacquer sprout.
The method of claim 1,
In the manufacture of the binder in the fifth step, the tapioca starch gelatinization solution is characterized in that it is prepared by gelatinizing the grape extract prepared in the first step into tapioca,
The manufacturing method of sundae containing lacquer sprout.
The method of claim 1,
In the manufacture of the binder in the fifth step, the black rice powder is characterized in that the black rice powder is prepared by adding the grape extract prepared in the first step to black rice, immersing it, removing water, increasing it with steam, and pulverizing it.
The manufacturing method of sundae containing lacquer sprout.
The method of claim 1,
When preparing the mixture in the sixth step, based on the total weight of the mixture, the aged vermicelli is 10 to 20% by weight, the vegetable is 25 to 40% by weight, the seasoning is 5 to 15% by weight, and the binder is 15 ~30% by weight, characterized in that the pork inside is prepared by mixing 5 to 10% by weight,
The manufacturing method of sundae containing lacquer sprout.
Prepared by the method of any one of claims 1 to 6,
Otsun Sundae.

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