KR20220081750A - A meat for bulgogi using heme-like molecules - Google Patents

Abstract

The present invention discloses a meat-flavored bulgogi meat using a heme-like molecule derived from seaweed and flatfish flesh, and a method for preparing the same. Meat-flavored meat for bulgogi using heme-like molecules extracted from seaweed and flatfish flesh of the present invention is 90wt% of trimmed flatfish flesh, 5wt% of the first additive including garlic, onion, salt and pepper, seaweed 4.5 wt% of a heme-like molecular substance extracted from

Description

{A meat for bulgogi using heme-like molecules}

The present invention relates to a method for producing bulgogi substitute using flatfish tenderloin, and more particularly, to a method for producing bulgogi meat using a heme-like molecule extracted from seaweed and flatfish flesh, and manufacturing the same it's about how to

Bulgogi is Korea's representative food. It is mainly made of meat such as beef, pork, and duck meat, and is cooked by adding various vegetables and other ingredients to boil with broth or grilling over charcoal.

Conventionally, such meat for bulgogi used meat obtained from livestock (cow, pig, chicken, etc.). As the environmental pollution problem arises due to the breeding of livestock, attempts to substitute meat for bulgogi are increasing.

As a material for replacing meat, various studies are being conducted, such as materials derived from plants, materials derived from animals other than livestock (flatfish, etc.), and materials obtained by artificial synthesis.

In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmental friendliness. In particular, if the supply of raw materials is not made properly or it is difficult to secure raw materials, it may not be possible to continuously supply substitute meat and a problem of price increase may occur.

In the case of using generally available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and additives that can reproduce the nutritional characteristics of meat. necessity is demanded.

Prior Patent 1: Korea Patent Publication No. 10-2013-0061462 (published on June 11, 2013)

The present invention, devised by the above necessity, uses flatfish flesh as a main material and includes heme-like molecules extracted from seaweed to provide a meat for bulgogi that mimics the taste of meat and a method for manufacturing the same aim to do

In order to achieve the above object, according to an embodiment of the present invention, meat for bulgogi using seaweed-derived heme-like molecules and flatfish meat includes: 90 wt% of trimmed flatfish; 5 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of a heme-like molecular substance extracted from seaweed; and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins.

In this case, the meat for bulgogi contains 4.5 wt% or more of heme-like molecules.

On the other hand, the seaweed is characterized in that kelp, seaweed, green onion, laver, or a combination thereof.

According to another embodiment of the present invention, a method for producing meat-flavored meat for bulgogi using seaweed-derived heme-like molecules and flatfish flesh includes 90 wt% of trimmed flatfish meat, garlic, onion, salt and pepper. Preparing a basic raw material by mixing 5 wt% of the first additive comprising; adding a meat taste factor to the basic raw material by adding 4.5 wt% of a heme-like molecular substance extracted from seaweed and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins; and mixing the meat taste factor with the basic raw materials to shape and dry meat for bulgogi.

According to various embodiments of the present invention, flatfish flesh is used as a basic material, but a heme-like molecule extracted from seaweed is added to mimic the taste of meat, thereby mimicking the flavor of meat. to be effective,

By replacing meat obtained from livestock with flatfish, etc., the surplus resources can be used as a meat substitute,

By adding important nutrients compared to existing meat, it has the effect of providing imitation meat that considers both the taste and nutrition of the eater.

Preferred embodiments among various embodiments of the present invention have been described for easy understanding of the present invention, and various design changes may be made within the scope of the technical spirit of the present invention.

Preparation of basic raw materials for meat for bulgogi

As a basic raw material for meat for bulgogi used in the present invention, flatfish meat is mainly used. The flatfish (Paralichthys olivaceus) is a fish belonging to the family Flounder. Halibut was the standard language and flatfish was the dialect, but as it became widely known as flatfish, flatfish came to be treated as a standard language. The name halibut is derived from its wide appearance, and flatfish is made by adding the character 廣 (wide flounder) to the character 魚 (fish).

After removing the intestines of the above-mentioned flatfish, the scales and the skin are removed, the bones and the flesh are separated to prepare the flesh of the flatfish. Raw material can be prepared by grinding flatfish flesh. Alternatively, the raw material can be prepared by aging flatfish flesh for a certain period of time and then pulverizing it. The method of grinding flatfish flesh is performed according to a known grinding method.

The pulverized flatfish meat is prepared at a ratio of 90 wt% to the final product. If it contains moisture, it can be prepared by removing moisture, or it can be prepared by aging and drying at low temperature for a certain period of time. Finally, as a basic raw material, 90wt% is prepared.

Various additives obtained by mixing garlic, onion, salt, pepper, etc. in a predetermined ratio to the basic raw material are added at a ratio of 5 wt%. 90wt% of flatfish meat and 5wt% of various additives are mixed using a mixer.

After preparing the basic raw material by mixing 90wt% of pulverized flatfish meat and 5wt% of the additive, the prepared raw material can be aged at a low temperature for a certain period of time. Alternatively, the prepared basic raw material can be used directly.

Meat Flavor Factor Preparation

A heme-like molecule extracted from seaweed (eg, kelp) is used as a meat taste factor to mimic the taste of meat. Here, the seaweed may be composed of kelp, seaweed, green onion, laver, or a combination thereof. Heme-like molecules are extracted from seaweed by solvent extraction, and 4.5 wt% of the extracted heme-like molecules are prepared. A meat taste factor is prepared by attaching other ingredients (0.5 wt%) to the prepared heme-like molecular substance (4.5 wt%). Here, other ingredients include minerals, essential amino acids, vitamins, and the like.

forming and drying

Mix the basic raw materials with the meat taste factor and shape it in a thin oval (or round, polygonal) shape. In other words, after stirring the prepared ingredients, put them in a mold made of an oval and press-process to shape them into thin meat of 3 mm or less. After drying it for a certain period of time, the dried meat for bulgogi is packaged and packaged. If necessary, it may be put into a dryer and dried by a heat drying method, and then packaged and packaged. In addition to heat drying, it can be dried in a natural drying method and then packaged.

How to make meat for bulgogi

A meat-flavored meat manufacturing method using seaweed-derived heme-like molecules and flatfish flesh includes preparing basic raw materials, adding a meat flavor factor, and molding and drying the same.

In the step, 90wt% of trimmed flatfish meat and 5wt% of the first additive including garlic, onion, salt and pepper are mixed to prepare a basic raw material. In the step, 4.5 wt% of a heme-like molecular substance is prepared from seaweed in the basic raw material, and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins is added to add a meat taste factor. In this step, the meat taste factor and basic raw materials are mixed, the meat for bulgogi is put in a mold, and it is molded into a general form of meat for bulgogi (thin sliced form) of 3 mm or less. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying may be performed through natural drying or thermal drying.

Since the meat for bulgogi according to the present invention uses flatfish flesh, it is possible to sufficiently cook meat for bulgogi at a temperature of 120 to 150 degrees with a cooking time of less than 1 minute, thereby reducing the general bulgogi cooking time to 20%. have an effect

Comparison of nutritional components of meat for bulgogi according to the present invention

The following Table 1 is a table comparing the nutrition and calories of the conventional meat for bulgogi (comparative example) and the meat for bulgogi according to the present invention (example).

division weight calorie protein cholesterol saturated fat comparative example 200g About 192 Kcal 14.29g 53.93mg 1.49g Example 1 200g About 130.2Kcal 19.92g 12.21mg 0.22g

If you analyze the nutrients for 200g of beef bulgogi meat, it can be confirmed that it exerts 192Kcal of calories, and consists of 14.29g of protein, 53.93mg of cholesterol, and 1.49g of saturated fat. On the other hand, when analyzing the nutrients for 200 g of meat for bulgogi prepared according to the present invention, it can be confirmed that it exhibits 130.2 Kcal of calories and is composed of 19.92 g of protein, 12.21 mg of cholesterol, and 0.22 g of saturated fat.

That is, it can be confirmed that, according to the present invention, it is possible to lower the calorific value and further reduce the saturated fat by about 85.24%. In addition, it can be seen that the ratio of protein is rather higher than that of the comparative example, and when looking at cholesterol in terms of cholesterol, it can be seen that the cholesterol content is significantly lower than that of conventional beef bulgogi.

Bulgogi manufacturing method using meat for bulgogi

Bulgogi prepared by using meat for bulgogi according to the present invention has excellent taste in seasoning, excellent harmony with meat and vegetables for bulgogi, and has a very good texture as vegetables include host, king oyster mushroom, enoki mushroom, and green onion. In particular, the meat for bulgogi prepared according to the present invention has excellent taste when cooked in a casting pan.

On the other hand, the seasoning sauce, pear, garlic, onion, ginger, green onion, kelp, and cheongyang pepper put in water and boil to prepare a broth (a); and adding soy sauce, sugar, cooking wine, and grain syrup to the prepared broth and then boiling (b). More specifically, in 4-6 cups of water, 1/6-1/2 pears, 4-6 garlic, 1/6-1/2 onion, 2-4 kelp (5×5 cm), dried cheongyang After adding 2~4 red peppers, boil so that the amount of broth is 1/3, and then sift the broth through a sieve. Then, 1.8~1.2 cups of soy sauce, 1/4~1 cup of sugar, 1/ It can be prepared by boiling by adding 6~1/2 cups and 1/4~1 cups of grain syrup. The seasoning sauce prepared as described above has an excellent balance of salty, sweet, and spicy tastes, so it has a better umami taste and goes well with meat and vegetables for bulgogi.

On the other hand, the meat for bulgogi, although similar in texture and taste to beef, does not require a procedure such as removing blood. Immediately add beef to the composition of 4-6 tablespoons soy sauce, 1/4-1 tablespoon garlic, and 1/2-3/2 teaspoons sesame oil to the meat for bulgogi, marinate for 25-40 minutes, and then marinate further in the above sauce. It is good to have meat for bulgogi. As described above, since the meat for bulgogi does not need to be drained of blood, it is marinated in a composition composed of soy sauce, garlic, and sesame oil, and then marinated in the marinade, so that the marinade is better absorbed into the meat for bulgogi and the umami taste is excellent. You can make bulgogi.

The vegetables are preferably composed of 140 to 160 g of host, 1/2 to 3/2 oyster mushrooms, 70 to 80 g of enoki mushrooms, and 1/2 to 3/2 green onions. After the host is soaked in cold water for 3 to 10 minutes, it is preferable to use the dried one, and it is preferable to use the oyster mushroom cut into pieces, and it is preferable to use the enoki mushroom with the root removed, It is better to use the green onion, which has been sliced.

Meanwhile, in the present invention, the 'cup' refers to a paper cup commonly used in cooking, and refers to a cup containing 160 to 220 ml of water.

In addition, the 'tbsp' and 'tsp' are commonly used measurement units for cooking, 'tbsp' represents 10 to 20 cc, and 'tsp' represents 3 to 7 cc.

On the other hand, bulgogi using meat for bulgogi prepared by the present invention can be cooked as follows. First, heat a casting pan, add sesame oil, and fry the bean sprouts, king oyster mushroom, enoki mushroom, and green onion. At this time, it is better to serve it with vermicelli or somen noodles according to your preference.

As described above, by frying the host, king oyster mushroom, enoki mushroom, and green onion first, and then frying the meat for bulgogi marinated in seasoning, bulgogi with better umami taste can be prepared. The umami taste is further increased by cooking the meat for bulgogi in the broth that comes out when the vegetables are cooked.

In addition, the cast pan exhibits a better umami taste when cooking bulgogi than a general pan. Here, the casting refers to a product made into a metal product of a desired shape by putting molten metal in a mold and solidifying it.

Claims (2)

In meat-flavored meat for bulgogi using seaweed-derived heme-like molecules and flatfish flesh,
90wt% of trimmed flatfish meat; 5wt% of first additive including garlic, onion, salt and pepper; 4.5wt% of heme-like molecular substance extracted from seaweed; and minerals, essential amino acids and vitamins. A meat-flavored meat for bulgogi using a heme-like molecule derived from seaweed and flatfish flesh consisting of 0.5 wt% of a second additive.
According to claim 1,
The meat for bulgogi is meat-flavored meat for bulgogi using seaweed-derived heme-like molecules and flatfish meat, characterized in that it contains 4.5 wt% or more of heme molecules.