KR20220099600A - Method for manufacturing small intestines powder - Google Patents
Method for manufacturing small intestines powder Download PDFInfo
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- KR20220099600A KR20220099600A KR1020210001464A KR20210001464A KR20220099600A KR 20220099600 A KR20220099600 A KR 20220099600A KR 1020210001464 A KR1020210001464 A KR 1020210001464A KR 20210001464 A KR20210001464 A KR 20210001464A KR 20220099600 A KR20220099600 A KR 20220099600A
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- giblets
- powder
- gopchang
- weight
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- 239000000843 powder Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 10
- 210000000813 small intestine Anatomy 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000015278 beef Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 7
- 239000004375 Dextrin Substances 0.000 claims abstract description 7
- 235000019425 dextrin Nutrition 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims 1
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 1
- 235000008434 ginseng Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 239000012141 concentrate Substances 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 229940099112 cornstarch Drugs 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 3
- 210000000056 organ Anatomy 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000005156 Dehydration Diseases 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 206010000059 abdominal discomfort Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
본 발명은 곱창 가루 제조방법에 관한 것으로서, 보다 상세하게는 일반적으로 제공되는 곱창이나 곱창 양념과는 달리 곱창 원물 100%를 곱창 가루로 제공함으로써, 곱창 요리에 활용하거나 다른 요리에 첨가하여 곱창에 대한 맛과 곱창의 효능을 더 증가시킬 수 있고, 언제 어디서나 간편하고 편리하게 조미료와 같이 사용할 수 있는 곱창 가루 제조방법에 관한 것이다.The present invention relates to a method for producing giblets powder, and more particularly, by providing 100% of the raw material for giblets as giblets powder, unlike giblets or seasonings that are generally provided, to be used in giblets or added to other dishes for giblets. It relates to a method for manufacturing giblets powder that can further increase the taste and efficacy of giblets, and can be conveniently and conveniently used with seasonings anytime, anywhere.
쫄깃한 식감과 특유의 풍미를 지녀 별미로 알려진 곱창은 소나 돼지의 소장을 가리키는 것으로서, 구이, 전골, 볶음 등 다양한 형태의 요리로 활용된다. 일반적으로 독특한 풍미를 즐기기 위하여 먹는 곱창은 여러 가지의 효능을 지니고 있다.Gopchang, known as a delicacy due to its chewy texture and unique flavor, refers to the small intestine of cattle or pigs, and is used in various types of dishes such as grilling, hotpot, and stir-frying. In general, giblets eaten to enjoy a unique flavor have various effects.
단백질이 매우 풍부하고 콜레스테롤이 낮으며 철분과 비타민, 무기질과 칼슘이 풍부한 곱창에 대하여 본초강목이나 동의보감에 따르면, 곱창은 남성의 정력과 기운을 북돋아주는 효능, 비장과 위를 튼튼하게 해주는 효능, 오장육부의 기능이 유지되게끔 보호하고 어지러움증을 다스려 혈압을 유지하는 효능, 탈수와 종기를 낫게 해주는 효능, 기가 약한 사람이나 환자의 병후 회복식이나 산후조리에 매우 효과가 있는 보신의 효능, 술과 같이 먹으면 알코올을 분해시켜 주어 위장이 상하는 것을 예방해 주며 술의 독성을 중화시켜 주어 숙취 해소에 도움이 되는 효능, 체온을 높여주는 효능, 피부미용과 피로회복에 도움이 되는 효능, 당뇨 및 골다공증에 도움이 되는 효능, 몸의 독성해소, 장내해독, 살균 등의 효능이 있는 것으로 알려져 있다.According to Bonchogangmok or Donguibogam about giblets, which are very rich in protein, low in cholesterol, and rich in iron, vitamins, minerals and calcium, giblets have the effect of boosting men's energy and energy, strengthening the spleen and stomach, and five organs. Efficacy of maintaining blood pressure by protecting the function of the body and controlling dizziness, effect of curing dehydration and boils, efficacy of bosin, which is very effective for recovery meals or postpartum care for people with weak spirits or patients after illness, alcohol and When eaten together, it breaks down alcohol to prevent stomach upset, neutralizes the toxicity of alcohol to help relieve a hangover, raises body temperature, helps skin beautify and recovers from fatigue, helps with diabetes and osteoporosis It is known to have effects such as detoxification of the body, intestinal detoxification, and sterilization.
이와 같이 다양한 효능과 독특한 식감을 가지는 곱창이지만 곱창 요리를 전문적으로 하는 음식점에서 주문하여 먹는 것을 제외하고는 곱창을 손쉽게 요리해 먹을 수 없는 문제점이 존재한다.Although the giblets have various effects and unique textures, there is a problem in that giblets cannot be easily cooked and eaten, except for ordering from a restaurant that specializes in giblets.
먼저 곱창은 손질이 쉽지가 않다. 일반 살코기는 정육코너에서 구입하여 바로 요리를 해 먹을 수 있지만 곱창은 그 냄새와 껍질, 곱창안의 불순물을 제거하기 위하여 세척하는 손질이 필수적인데 곱의 유실을 최소화하면서 깨끗이 세척하는 것에 어려움이 있다.First, the giblets are not easy to clean. Regular lean meat can be purchased at the butcher's shop and cooked right away, but cleaning the giblets is essential to remove the odor, the skin, and impurities in the giblets.
그리고 가정에서 곱창 요리를 할 시 일반적인 정육코너에서 곱창을 구입하기가 쉽지 않은 어려움이 있다. 예를 들어 가정에서 즉시로 곱창전골을 요리하고 싶어도 주변의 정육코너에 곱창을 구비하여 판매하는 곳이 거의 없어 인터넷을 통하여 전문 판매사이트에 접속하여 구매하여야 하기 때문에 즉시로 요리를 할 수 없는 어려움이 있다.And when cooking giblets at home, there is a difficulty in purchasing giblets at general butchers. For example, even if you want to cook giblets immediately at home, there are very few places that sell giblets in the meat corners nearby. have.
그리고 곱창의 식감을 즐기기 위한 경우도 있지만 다른 음식에 적용하여 곱창의 풍미만을 즐기고자 하는 경우, 곱창을 구입하여 손질하고 다른 음식에 곱창을 활용하여야 하는 불폄함도 존재한다. 예를 들어 국물있는 소고기 불고기를 요리할 때 시원한 본연의 불고기 맛을 즐길 수도 있지만 곱창전골의 풍미를 베이스로 하고자 할 때, 곱창을 구입하고 손질하는 불편함과 곱창 자체를 불고기에 투여하게 됨으로써 곱창으로 인해 불고기의 식감을 헤칠 수 있는 문제점도 존재한다.In addition, there are cases to enjoy the texture of the giblets, but there is also the disadvantage of having to purchase the giblets, trim them, and use the giblets for other foods when applying the giblets to other foods to enjoy only the flavor. For example, when cooking beef bulgogi with broth, you can enjoy the original taste of bulgogi, but when you want to base the flavor of giblets as a base, the inconvenience of purchasing and handling giblets and administering giblets itself to bulgogi can be used as giblets. There is also a problem that can harm the texture of bulgogi.
본 발명의 목적은 곱창의 특성에 기인하는 문제점을 해결하기 위한 것으로서, 곱창 안에 가득 든 곱에 대한 맛과 효능을 더 농축하고 증가시킬 수 있게 곱창 원물 100%를 가공함으로써 어느 음식과도 융합되어 어울릴 수 있는 천연 조미료와 같은 곱창 가루를 제공하는데 있다. The purpose of the present invention is to solve the problems caused by the characteristics of the giblets, and by processing 100% of the raw material of giblets so that the taste and efficacy of the giblets filled in the giblets can be further concentrated and increased, it can be combined with any food. It is to provide giblets powder as a natural seasoning that can be used.
또한 곱창의 맛과 풍미를 즐기고자 할 때 즉시 음식에 활용할 수 있는 곱창 가루를 제공하는데 있다. In addition, when you want to enjoy the taste and flavor of giblets, it is to provide giblets powder that can be used immediately for food.
또한 곱창의 유익한 효능으로 인하여 각종 질병의 예방에 도움이 되는 곱창 가루를 제공하는 목적도 있다.Also, due to the beneficial effects of giblets, there is also the purpose of providing giblets powder that helps to prevent various diseases.
또한 본 발명에 의하여 장기간 보관하고 유통시 쉽게 상하지 않는 곱창의 맛과 풍미를 지니는 곱창 가루를 제공하는 목적도 있다.Another object of the present invention is to provide a giblet powder having the taste and flavor of giblets that are stored for a long period of time and are not easily spoiled during distribution.
이하에서는 본 발명인 곱창 가루를 제조방법에 대하여 상세하게 설명한다.Hereinafter, the method for manufacturing the giblets powder of the present invention will be described in detail.
상기 목적을 달성하기 위해 본 발명은, 곱창 가루를 제조하는 방법에 있어서, 곱창을 정제수에 깨끗이 세척하는 단계(a)와; 정제수에 상기 곱창을 넣고 증자하는 단계(b)와; 상기 증자된 곱창에서 물기를 제거하는 단계(c)와; 상기 물기를 제거한 증자된 곱창을 민서하는 단계(d)와; 상기 민서된 곱창을 건조하는 단계(e)와; 상기 건조된 곱창에 대두단백, 함수포도당, 소고기진국다시, 옥수수전분, 덱스트린, 파프리카분말을 혼합기를 사용하여 재료를 혼합하는 단계(f)와; 상기 혼합된 재료를 분쇄기를 사용하여 분쇄하는 단계(g)와; 상기 분쇄된 재료를 선별하는 단계(h)로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a method for producing giblets powder, the method comprising: (a) washing the giblets thoroughly in purified water; (b) adding the giblets to purified water and steaming; Step (c) of removing water from the steamed giblets; (d) minseo the steamed giblets from which the water has been removed; Step (e) of drying the minced giblets; (f) mixing the ingredients in the dried giblets with soybean protein, hydrated glucose, beef jerky, corn starch, dextrin, and paprika powder using a mixer; pulverizing the mixed material using a pulverizer (g); It is characterized in that it consists of a step (h) of screening the pulverized material.
또한 상기 증자하는 단계는, 정제수 100L에 곱창 150kg을 첨가하여 찜통을 이용하여 100℃에서 8시간 동안 농축하여 고기와 곱이 35% 수율이 되게 끓이는 것을 특징으로 한다.In addition, in the steaming step, 150 kg of giblets are added to 100 L of purified water and concentrated at 100° C. for 8 hours using a steamer, and the meat and giblets are boiled so that the yield is 35%.
또한 상기 건조하는 단계는, 민서된 곱창을 열풍건조기를 사용하여 70℃에서 12시간 내지 14시간 건조하는 것을 특징으로 한다.In addition, the drying step is characterized in that the minced giblets are dried at 70° C. for 12 to 14 hours using a hot air dryer.
또한 상기 혼합하는 단계는, 전체 중량 대비 건조된 곱창 80중량%, 대두단백 4,94중량%, 함수포도당 3중량%, 소고기진국다시 5,16중량%, 옥수수전분 2.5중량%, 덱스트린 1.8중량%, 파프리카분말 2.6중량%으로 혼합하는 것을 특징으로 한다.In addition, the mixing step is, compared to the total weight, dried giblets 80% by weight, soy protein 4,94% by weight, hydrated glucose 3% by weight, beef Jingukdashi 5,16% by weight, corn starch 2.5% by weight, dextrin 1.8% by weight , It is characterized in that it is mixed with 2.6 wt% of paprika powder.
상기 목적을 달성하기 위한 본 발명의 다른 측면에 따른 곱창 가루는, 상기 제조방법 중 어느 하나에 따라 제조될 수 있는 것을 특징으로 한다.Gopchang powder according to another aspect of the present invention for achieving the above object, characterized in that it can be prepared according to any one of the manufacturing methods.
이상에서 살펴본 바와 같이 본 발명에 따른 곱창 가루 제조방법에 의하여 제조되는 곱창 가루는, 곱창 안에 가득 든 곱에 대한 맛과 효능을 더 농축하고 증가시킬 수 있게 곱창 원물 100%를 가공함으로써 어느 음식과도 융합되어 어울릴 수 있는 천연 조미료와 같은 곱창 가루를 제공할 수 있게 된다.As described above, the giblets powder produced by the giblets powder manufacturing method according to the present invention can be combined with any food by processing 100% of the giblets raw material so that the taste and efficacy of the giblets filled in the giblets can be further concentrated and increased. It will be possible to provide giblets powder like a natural seasoning that can be fused and matched.
또한 곱창의 맛과 풍미를 즐기고자 할 때 즉시 음식에 활용할 수 있는 곱창 가루를 제공할 수 있게 된다. In addition, when you want to enjoy the taste and flavor of giblets, it will be possible to provide giblets powder that can be used immediately for food.
또한 곱창의 유익한 효능으로 인하여 각종 질병의 예방에 도움이 되는 곱창 가루를 제공할 수 있게 된다.In addition, due to the beneficial effects of the giblets, it is possible to provide the giblets powder that is helpful in the prevention of various diseases.
또한 본 발명에 의하여 장기간 보관하고 유통시 쉽게 상하지 않는 곱창의 맛과 풍미를 지니는 곱창 가루를 제공할 수 있게 된다. In addition, according to the present invention, it is possible to provide a giblet powder having the taste and flavor of giblets that are stored for a long time and are not easily spoiled during distribution.
본 발명의 구체적인 특징과 효능은 이하의 바람직한 실시예의 설명에 의하여 보다 구체적으로 설명하고자 한다.Specific features and effects of the present invention will be described in more detail by the description of preferred embodiments below.
먼저 곱창을 정제수에 깨끗이 세척하는 단계에서는 곱창의 껍질과 지방을 제거하고 정제수를 사용하여 곱창의 외부는 물론 내부도 깨끗이 세척하여야 하는데, 특히 내부는 곱창의 맛과 풍미를 내는 핵심인 곱이 있기 때문에 불순물만 제거하고 너무 쎈 수압에 의하여 곱창 내부의 곱이 많이 소실되지 않도록 한다.First, in the step of cleaning the giblets in purified water, the skin and fat of the giblets should be removed and the inside as well as the outside of the giblets should be cleaned using purified water. Remove only the giblets and make sure that the product inside the giblets is not lost due to too strong water pressure.
한편 곱창을 증자하는 단계에서는 정제수 100L에 곱창 150kg을 첨가하여 찜통을 이용하여 100℃에서 8시간 동안 농축한다. 곱창을 증자하는 단계에서 전문적인 증자기를 사용할 수도 있지만 손쉽게 증자할 수 있게 일반적인 찜통을 이용하는 것이 바림직하다. 곱창을 증자하는 온도는 처음부터 마지막까지 100℃를 유지하는 것이 바람직하며 증자 시간은 8시간이 적당하다. 증자 시간이 8시간 미만인 경우에는 그 질감이 거칠고, 8시간을 초과하는 경우에는 너무 흐물해져서 본 발명이 추구하는 곱창 가루의 질감을 도출하기가 어렵다. 상기와 같이 100℃에서 8시간 동안 증자하여 농축하면 고기와 곱의 수율이 35%가 되며 이렇게 농축된 곱창을 이용하는 것이 본 발명의 효과를 도출할 수 있는 최적의 조건이 된다.Meanwhile, in the step of steaming the giblets, 150 kg of giblets are added to 100 L of purified water and concentrated at 100° C. for 8 hours using a steamer. You can use a professional steamer in the step of steaming giblets, but it is preferable to use a general steamer for easy steaming. It is desirable to keep the temperature at which the giblets are steamed at 100℃ from the beginning to the end, and the steaming time is suitable for 8 hours. If the steaming time is less than 8 hours, the texture is rough, and if it exceeds 8 hours, it becomes too soft, so it is difficult to derive the texture of the giblets powder pursued by the present invention. As described above, when it is concentrated and steamed at 100° C. for 8 hours, the yield of meat and giblets is 35%.
한편 상기 증자된 곱창은 수분을 함유하고 있기 때문에 다음 단계인 곱창을 민서하는 최적의 조건을 마련하기 위하여 물기를 제거하여야 한다. 물기의 제거는 인위적인 바람을 이용할 수도 있지만 증자된 곱창을 채반에 올려 서늘한 곳에서 자연풍을 이용하여 물기를 제거하는 것이 바람직하다. 이 경우 증자된 곱창은 축축하거나 바싹 마른 것 보다는 손으로 만졌을 때 물기가 느껴지지 않는 정도가 적당하다. On the other hand, since the steamed giblets contain moisture, the water must be removed in order to provide optimal conditions for minsing the giblets, which is the next step. Artificial wind can be used to remove the moisture, but it is preferable to remove the moisture using natural wind in a cool place by placing the steamed giblets on a tray. In this case, it is appropriate that the steamed giblets do not feel watery when touched by hand rather than moist or dry.
한편 물기를 제거한 증자된 곱창을 민서하는 단계에서는 일반적인 민서기를 사용하여 민서한다. 민서를 하는 과정에서 곱창의 고기와 곱이 서로 혼합이 되며 민서의 결과물은 직경이 5mm 정도가 적당하다. 5mm정도로 민서된 내용물은 다른 재료와의 혼합과정에서 원활하게 혼합된다.On the other hand, in the step of minseo the steamed giblets with the water removed, minseo using a general minseogi. In the process of minseo, the meat and giblets of the giblets are mixed with each other, and the diameter of the minseo is about 5mm. The contents minced to about 5mm are mixed smoothly in the mixing process with other materials.
한편 민서된 곱창을 건조하는 단계에서는 열풍건조기를 사용하여 70℃에서 12시간 내지 14시간 건조한다. 민서된 곱창을 건조하는 단계에서 자연 건조방식을 활용할 수도 있지만 미세먼지와 오염된 물질의 접근을 피하고 시간을 절약함과 동시에 일정한 온도를 유지하기 위하여 열풍건조기를 사용하는 것이 바람직하다. 이 경우 건조시간이 12시간 미만인 경우에는 원하는 정도의 건조를 할 수 없고 건조시간이 14시간을 초과하는 경우에는 너무 말라버리기 때문에 바람직하지 않다.Meanwhile, in the step of drying the minced giblets, it is dried at 70° C. for 12 to 14 hours using a hot air dryer. In the step of drying the minced giblets, a natural drying method can be used, but it is preferable to use a hot air dryer to avoid access to fine dust and polluted substances, save time, and maintain a constant temperature. In this case, when the drying time is less than 12 hours, the desired degree of drying cannot be achieved, and when the drying time exceeds 14 hours, the drying time is too dry.
한편 혼합하는 단계에서는 일반적인 식품 혼합기에 전체 중량 대비 건조된 곱창 80중량%, 대두단백 4,94중량%, 함수포도당 3중량%, 소고기진국다시 5,16중량%, 옥수수전분 2.5중량%, 덱스트린 1.8중량%, 파프리카분말 2.6중량%을 넣어 혼합한다.Meanwhile, in the mixing step, 80% by weight of dried giblets, 4,94% by weight of soybean protein, 3% by weight of hydrated glucose, 5,16% by weight of beef jerky, 2.5% by weight of cornstarch, 1.8% by weight of dried giblets relative to the total weight in a general food mixer. % by weight, add 2.6% by weight of paprika powder and mix.
곱창은 상술한 바와 같이 단백질이 매우 풍부하고 콜레스테롤이 낮으며 철분과 비타민, 무기질과 칼슘이 풍부하고, 남성의 정력과 기운을 북돋아주는 효능, 비장과 위를 튼튼하게 해주는 효능, 오장육부의 기능이 유지되게끔 보호하고 어지러움증을 다스려 혈압을 유지하는 효능, 탈수와 종기를 낫게 해주는 효능, 기가 약한 사람이나 환자의 병후 회복식이나 산후조리에 매우 효과가 있는 보신의 효능, 술과 같이 먹으면 알코올을 분해시켜 주어 위장이 상하는 것을 예방해 주며 술의 독성을 중화시켜 주어 숙취 해소에 도움이 되는 효능, 체온을 높여주는 효능, 피부미용과 피로회복에 도움이 되는 효능, 당뇨 및 골다공증에 도움이 되는 효능, 몸의 독성해소, 장내해독, 살균 등의 효능이 있는 것으로 알려져 있어 건강에 유익한 음식재료를 제공하는데 핵심이 되는 재료이다.As mentioned above, giblets are very rich in protein, low in cholesterol, rich in iron, vitamins, minerals and calcium, and have the effect of boosting men's energy and energy, the effect of strengthening the spleen and stomach, and the function of the organs and organs. Efficacy to maintain blood pressure and to control dizziness to maintain blood pressure, to cure dehydration and boils, Efficacy of bosin, which is very effective for recovery meals and postpartum care for people with weak spirits or patients, and alcohol when consumed with alcohol It decomposes to prevent stomach upset, neutralizes the toxicity of alcohol to help relieve a hangover, raises body temperature, beautifies the skin and helps recover from fatigue, helps diabetes and osteoporosis, It is known to have the effects of detoxifying the body, detoxifying the intestines, and sterilizing, so it is a key ingredient in providing healthy food ingredients.
대두단백은 첨가시 식품에 안정성을 부여하고 물과 기름을 유화시키는데 탁월한 기능을 하여 본 발명에 의하여 제조되는 곱창 가루의 성형에 도움을 주고 또한 단백질 함량도 높아 본 발명에 의하여 제조되는 곱창 가루의 단백질의 함량을 높여주는 역할을 한다.When added, soy protein provides stability to food and has an excellent function in emulsifying water and oil, helping to shape the giblets powder produced according to the present invention, and also has a high protein content. It plays a role in increasing the content of
함수포도당은 상쾌한 단맛을 지니고 있어 감미료의 역할도 하지만 물분자를 포함하고 있어 본 발명에 의하여 제조되는 곱창 가루의 원활한 혼합을 위한 역할을 한다.Hydrous glucose has a refreshing sweet taste and serves as a sweetener, but contains water molecules, so it plays a role for smooth mixing of the giblets powder produced according to the present invention.
소고기진국다시는 시중에서 시판되는 제품을 사용하며, 소고기진국다시에는 정제소금, L-글루타민산나트륨, 소고기정육추출액, 사골액기스, 향미증진제 등이 포함되어 있어 본 발명에 의하여 제조되는 곱창 가루의 조미를 위한 역할을 한다.Beef Jinguk Dashi uses commercially available products, and beef Jinguk Dashi contains refined salt, sodium L-glutamate, beef meat extract, beef bone broth, flavor enhancer, etc. plays a role for
옥수수전분은 물을 더하여 가열하면 호화하여 점성이 생기는데 이 점성으로 인하여 안정성이 좋고 접착력이 강해지는 효과가 있으므로 본 발명으로 제조되는 곱창 가루의 물성을 잡는 역할을 한다.When cornstarch is heated by adding water, it becomes gelatinized and viscous. Due to this viscosity, it has good stability and strong adhesion, so it serves to capture the physical properties of the giblets powder prepared according to the present invention.
덱스트린은 질감, 맛, 유통기한을 향상시키는 식품 첨가물로서 흡습성이 낮고 용해시 분산성이 우수하고 소화 흡수성이 양호하여 본 발명으로 제조되는 곱창 가루의 고른 분산을 위한 역할을 한다.Dextrin is a food additive that improves texture, taste, and shelf life. It has low hygroscopicity, excellent dispersibility upon dissolution, and good digestion and absorption, thus serving for even dispersion of the giblets powder produced by the present invention.
파프리카분말은 약간 매우면서도 달콤한 맛, 감칠맛을 가지고 있어 본 발명으로 제조되는 곱창 가루의 향신료 역할을 한다. Paprika powder has a slightly very sweet taste and umami taste, so it serves as a spice for the giblets powder produced by the present invention.
이 경우 혼합하는 단계에서는 혼합되는 곱창과 대두단백과 함수포도당과 소소기진국다시와 옥수수전분과 덱스트린과 파프리카분말의 양을 특정하였지만 이는 본 발명으로 제조되는 곱창 가루를 제조하는 제조자의 판단 및 선택에 따라 다양하게 변경되어 적용될 수 있는 것이다.In this case, in the mixing step, the amount of giblets, soybean protein, hydrated glucose, soybean soup, corn starch, dextrin, and paprika powder to be mixed was specified. It can be changed and applied in various ways according to the.
한편 혼합된 재료를 분쇄하는 단계에서는 제품으로서의 상품성을 가지기 위해 일반적인 식품 분쇄기를 사용하여 혼합된 재료를 분쇄하여 성형한다. 분쇄되는 재료는 시중에서 시판되는 일반 맛소금 정도의 결정 크기로 분쇄하는 것이 바람직하다.Meanwhile, in the step of pulverizing the mixed material, the mixed material is pulverized and molded using a general food grinder in order to have commercial properties as a product. The material to be pulverized is preferably pulverized to a crystal size comparable to that of commercially available general seasoning salt.
한편 분쇄된 재료를 선별하는 단계에서는 일상적으로 행하는 채질을 통해 불순물을 날려 보내고 남아 있는 분쇄된 재료 중 원하는 크기보다 큰 결정의 재료는 선별하는 작업을 하게 된다.On the other hand, in the step of sorting the pulverized material, impurities are blown out through the routine sieving, and the remaining pulverized material with a crystal larger than the desired size is selected.
상기와 같은 단계를 거친 본 발명으로 제조되는 곱창 가루는 선택적으로 중량별로 포장되어 유통하게 된다. The giblets powder produced by the present invention that has undergone the above steps is selectively packaged and distributed by weight.
Claims (5)
곱창을 정제수에 깨끗이 세척하는 단계(a);
정제수에 상기 곱창을 넣고 증자하는 단계(b);
상기 증자된 곱창에서 물기를 제거하는 단계(c);
상기 물기를 제거한 증자된 곱창을 민서하는 단계(d);
상기 민서된 곱창을 건조하는 단계(e);
상기 건조된 곱창에 대두단백, 함수포도당, 소고기진국다시, 옥수수전분, 덱스트린, 파프리카분말을 혼합기를 사용하여 재료를 혼합하는 단계(f);
상기 혼합된 재료를 분쇄기를 사용하여 분쇄하는 단계(g);
상기 분쇄된 재료를 선별하는 단계(h)로 이루어지는 것을 특징으로 하는 곱창 가루 제조방법
In the method for manufacturing the giblets powder,
Washing the giblets clean in purified water (a);
Putting the giblets in purified water and steaming (b);
removing water from the steamed giblets (c);
Minseo the steamed giblets from which the water has been removed (d);
drying the minced giblets (e);
(f) mixing the ingredients in the dried giblets using a mixer with soybean protein, hydrated glucose, beef jerky dashi, corn starch, dextrin, and paprika powder;
pulverizing the mixed material using a pulverizer (g);
Giblet powder manufacturing method comprising the step (h) of sorting the pulverized material
상기 증자하는 단계는, 정제수 100L에 곱창 150kg을 첨가하여 찜통을 이용하여 100℃에서 8시간 동안 농축하여 고기와 곱이 35% 수율이 되게 끓이는 것을 특징으로 하는 곱창 가루 제조방법
The method of claim 1,
In the steaming step, 150 kg of giblets are added to 100 L of purified water and concentrated at 100° C. for 8 hours using a steamer, and the meat and giblets are boiled so that a yield of 35% is obtained.
상기 건조하는 단계는, 민서된 곱창을 열풍건조기를 사용하여 70℃에서 12시간 내지 14시간 건조하는 것을 특징으로 하는 곱창 가루 제조방법
3. The method of claim 1 or 2,
The drying step includes drying the minced giblets at 70° C. for 12 to 14 hours using a hot air dryer.
상기 혼합하는 단계는, 전체 중량 대비 건조된 곱창 80중량%, 대두단백 4,94중량%, 함수포도당 3중량%, 소고기진국다시 5,16중량%, 옥수수전분 2.5중량%, 덱스트린 1.8중량%, 파프리카분말 2.6중량%으로 혼합하는 것을 특징으로 하는 곱창 가루 제조방법
4. The method of claim 3,
The mixing step is 80% by weight of dried giblets relative to the total weight, 4,94% by weight of soybean protein, 3% by weight of hydrated glucose, 5,16% by weight of beef ginseng dashi, 2.5% by weight of corn starch, 1.8% by weight of dextrin, A method for producing giblet powder, characterized in that it is mixed with paprika powder in an amount of 2.6% by weight
The giblet powder manufactured by any one of the manufacturing methods of claims 1 to 4
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| JP2012000046A (en) * | 2010-06-16 | 2012-01-05 | Ajinomoto Co Inc | Sweet potato powder and method for producing the same |
| KR20160120971A (en) * | 2015-04-09 | 2016-10-19 | 충청남도 | A natural granular seasoning containing beef and its preparing method |
| KR101893300B1 (en) * | 2017-05-26 | 2018-10-04 | 곽길호 | Tasty roasted giblets and their preparation method |
| KR20190043058A (en) * | 2017-10-17 | 2019-04-25 | 주식회사 푸드스토어 | Beef intestine and method for manufacturing thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2012000046A (en) * | 2010-06-16 | 2012-01-05 | Ajinomoto Co Inc | Sweet potato powder and method for producing the same |
| KR20160120971A (en) * | 2015-04-09 | 2016-10-19 | 충청남도 | A natural granular seasoning containing beef and its preparing method |
| KR101893300B1 (en) * | 2017-05-26 | 2018-10-04 | 곽길호 | Tasty roasted giblets and their preparation method |
| KR20190043058A (en) * | 2017-10-17 | 2019-04-25 | 주식회사 푸드스토어 | Beef intestine and method for manufacturing thereof |
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