KR20220129220A - Method of Manufacturing the Nuts Textured Meat Compositon Comprising Extract of Dendropanax Morbiferus - Google Patents

Method of Manufacturing the Nuts Textured Meat Compositon Comprising Extract of Dendropanax Morbiferus Download PDF

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KR20220129220A
KR20220129220A KR1020210033818A KR20210033818A KR20220129220A KR 20220129220 A KR20220129220 A KR 20220129220A KR 1020210033818 A KR1020210033818 A KR 1020210033818A KR 20210033818 A KR20210033818 A KR 20210033818A KR 20220129220 A KR20220129220 A KR 20220129220A
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weight
parts
meat
hwangchil
nuts
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송주희
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송주희
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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/26—Food, ingredients or supplements targeted to meet non-medical requirements, e.g. environmental, religious
    • A23V2200/262—All vegetarian ingredients, i.e. meat-free
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a nut meat composition containing a Korean Dendropanax extract and a production method thereof. The nut meat composition is beneficial to health by including nuts containing unsaturated fatty acids and active ingredients of Korean Dendropanax liquid extract, is useful for weight control, and is manufactured to have a meat texture to meet the needs of consumers who prefer vegetarian food and to be beneficial to health. The present invention utilizes the active ingredient of Korean Dendropanax liquid extract to use the same as a health functional food, while including Korean Dendropanax liquid extract to enjoy the texture and aroma which are the same as those of meat. A vegetable protein composition is prepared using nuts and shiitake mushrooms, thereby improving the texture to almost the same level as animal meat. The same is extruded so as to penetrate evenly into the inner layer of a cut composition during cooking, which has a meat texture and flavor.

Description

황칠액 추출물을 포함하는 견과고기 조성물 및 그 제조방법{Method of Manufacturing the Nuts Textured Meat Compositon Comprising Extract of Dendropanax Morbiferus}Nut meat composition comprising Hwangchil liquid extract and manufacturing method thereof

본 발명은 황칠액 추출물을 포함하는 견과고기 조성물 및 그 제조방법에 관한 것으로서, 황칠액 추출물의 유효성분과 불포화지방산을 포함하는 견과류를 포함하여 건강에 이롭고, 체중 조절에 유용하며, 고기 식감을 갖도록 제조하여 채식을 선호하는 수요자들의 수요 충족시킴과 동시에 건강에도 이로운 황칠액 추출물을 포함하는 견과고기 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a nut meat composition comprising a hwangchil liquid extract and a method for preparing the same, and contains nuts containing an active ingredient of the hwangchil extract and unsaturated fatty acids, beneficial to health, useful for weight control, and manufactured to have a meat texture Thus, it relates to a nut meat composition containing an extract of Hwangchil extract that satisfies the demands of consumers who prefer vegetarian diets and at the same time is beneficial to health, and a method for manufacturing the same.

최근 육류 섭취가 늘어나면서 고혈압, 고지혈증, 당뇨 질환의 증가에 의한 건강에 적신호가 증가하면서 많은 사람들의 채식이나 콩고기 등에 대한 선호도가 늘어나고 있는 추세이다.With the recent increase in meat consumption, the red signs of health due to the increase in high blood pressure, hyperlipidemia, and diabetes are increasing, and many people's preference for vegetarian food or soybean meat is increasing.

동물성 고기 대신에 식물성 콩고기를 섭취하는 경우가 많아지고 있다. 식물성 단백질로 제조한 식물성 고기는 고기와 유사한 조직을 가지며, 쉽게 수분을 흡수하고, 콜레스테롤이 없이 단백질을 섭취할 수 있어 영양가가 우수하다는 장점을 가지고 있다.Plant-based soybean meat is increasingly being consumed instead of animal-based meat. Vegetable meat made from vegetable protein has a structure similar to that of meat, easily absorbs moisture, and has the advantage of excellent nutritional value because protein can be ingested without cholesterol.

콩류를 비롯하여 견과류나, 버섯류를 포함하여 식물성 단백질로 압출 성형시킨 조성물은 영하 18℃에서 급냉시켜 육질의 견과류, 표고버섯, 식물성 단백질 조성물을 만드는 것으로서, 이러한 견과고기 조성물은 육류에 비하여 지방함량이 과도하게 낮아 식감이 건조하게 되어동물성 육류와 동일한 식감을 내지 못하는 문제점이 있다.The composition extruded from vegetable protein, including legumes, nuts, and mushrooms, is quenched at -18°C to produce a meaty nut, shiitake mushroom, and vegetable protein composition. It is very low and the texture is dry, so there is a problem in that it does not have the same texture as animal meat.

아울러, 이러한 견과류, 표고버섯, 식물성 단백질 조성물을 고기 맛으로 조리하게 되면, 내층의 탄성 그물 분자 구조까지 양념이 충분히 침투하지 못하여 풍미를 저하시키는 문제점이 있을 뿐만 아니라, 내층의 분자 구조는 조직이 단단하여 취식이 불편하게 되는 문제점이 있다.In addition, when these nuts, shiitake mushrooms, and vegetable protein compositions are cooked to taste like meat, seasonings do not sufficiently penetrate to the elastic network molecular structure of the inner layer, thereby reducing flavor, and the molecular structure of the inner layer has a hard structure. As a result, there is a problem in that eating becomes inconvenient.

한편, 황칠나무는 최대 높이 15m에 달하는 두릅나무과 나무로, 만병통치 나무라는 뜻의 학명 덴드로 파낙스(Dendropanax morbifera Nakai)를 가지고 있을 정도로 그 약리학적 효능이 매우 뛰어난 약용식물이다. 한국에서만 서식하며, 한국에서도 난대림이 펼쳐진 한반도 남해 도서지역과 해안지역, 특히 해남, 완도 등 서남해안에서 생산되는 것으로 매우 귀한 약용식물이다.On the other hand, Hwangchil is a tree of the Araliaceae family reaching a height of up to 15 m, and it is a medicinal plant with excellent pharmacological effects to the extent that it has the scientific name Dendropanax morbifera Nakai, which means a panacea tree. It is found only in Korea, and it is a very precious medicinal plant as it is produced in the southern coastal areas and coastal areas of the Korean Peninsula where warm temperate forests are spread, especially in the southwest coast of Haenam and Wando.

황칠나무 수피에서 추출한 수액인 황칠은 놀라운 약리작용과 은은한 안식향을 풍기기 때문에 귀중한 물질로 왕실에서만 사용했다고 전해진다. 이러한, 황칠나무는 혈행 개선 (콜레스테롤, 혈압), 항산화 (노화방지), 간기능개선 (숙취, 피로회복, 해독), 면역력 증진, 재생 등 많은 질환에 효과가 있음이 보고되고 있으며, 영양학적 가치와 약학적 가치 및 치료학적 가치를 인정받아 각광받고 있다.Hwangchil, the sap extracted from the bark of the Hwangchil tree, is said to have been used only by the royal family as a valuable substance because it exudes amazing pharmacological action and a mild sedative scent. It has been reported that Hwangchil tree is effective in many diseases, such as blood circulation improvement (cholesterol, blood pressure), antioxidant (anti-aging), liver function improvement (hangover, fatigue recovery, detoxification), immunity enhancement, and regeneration. It is being recognized for its medicinal and therapeutic value.

본 발명과 관련한 선행기술로 공개특허 제10-2015-0110214호 '허브식물 발효추출액을 함유하는 육류대용식 및 그 제조방법'이나 기타 콩을 이용한 다양한 식물성 고기 조성물이 있으나, 육류의 식감이나 향을 느끼기에는 부족한 점이 있었다. As prior art related to the present invention, there are various plant meat compositions using 'Meat Substitute Food Containing Fermented Herb Plant Extract and Manufacturing Method' or other various vegetable meat compositions as prior art related to the present invention. was lacking.

공개특허 제10-2015-0110214호Patent Publication No. 10-2015-0110214

상기 문제점을 해결하기 위한 본 발명의 목적은 황칠나무 추출액의 유효성분을 활용하여 건강 기능식품을서도 활용하면서도 고기와 같은 식감이나 향을 즐기기 위하여 황칠나무 추출액을 포함하면서, 견과류와 표고버섯을 이용하여 식물성 단백질 조성물을 제조하여, 식감을 동물성 육류와 거의 동일한 수준으로 개선함과 아울러, 조리시 절단된 조성물의 내층까지 골고루 침투 되도록 압출시켜 견과고기 조성물의 제조 방법을 제공하는 것이다.An object of the present invention to solve the above problem is to use the active ingredient of the extract of Hwangchil tree to enjoy the texture and flavor like meat while using the active ingredient of the extract of Hwangchil tree, while including the extract of Hwangchil tree, using nuts and shiitake mushrooms. An object of the present invention is to provide a method for preparing a nut meat composition by preparing a vegetable protein composition, improving the texture to almost the same level as that of animal meat, and extruding it so that it penetrates evenly to the inner layer of the cut composition during cooking.

상기와 같은 목적을 달성하기 위한 본 발명의 황칠액 추출물을 포함하는 견과고기 조성물의 제조방법은 황칠나무 잎과 줄기에 8~10배의 물을 첨가하여 100℃에서 4시간 동안 가열하여 황칠나무 추출액을 수득하는 1단계; 콩가루 15 ~ 20 중량부, 현미분말 10 ~ 15 중량부, 밀가루 10 ~ 15 중량부, 녹두분말 10 ~ 15 중량부, 귀리분말 10 ~ 15 중량부, 고구마전분 10 ~ 15 중량부, 시금치가루 3 ~ 5 중량부, 당근가루 3 ~ 5 중량부, 양파가루 3 ~ 5 중량부, 견과류 15 ~ 22 중량부 및 표고버섯 2~ 5 중량부를 혼합하여 혼합 분말을 제조하는 2단계; 상기 2단계의 혼합분말 85~90 중량부에 1단계의 황칠액 추출물 10~15 중량부를 혼합하고 반죽한 후 상온에서 2 ~ 5시간 숙성시키는 3단계; 상기 숙성된 반죽을 공기 공극을 줄이도록 압축한 후 성형하는 4단계;및 상기 3단계의 혼합 반죽을 -15 ~ -20℃에서 급냉시키는 5단계;를 포함하는 것을 특징으로 한다. In the method for producing a nut meat composition comprising a hwangchil extract of the present invention for achieving the above object, 8 to 10 times water is added to the leaves and stems of the hwangchil tree, and heated at 100° C. for 4 hours. Step 1 to obtain a; Soybean flour 15-20 parts by weight, brown rice powder 10-15 parts by weight, wheat flour 10-15 parts by weight, mung bean powder 10-15 parts by weight, oat powder 10-15 parts by weight, sweet potato starch 10-15 parts by weight, spinach powder 3 ~ Step 2 of preparing a mixed powder by mixing 5 parts by weight, 3 to 5 parts by weight of carrot powder, 3 to 5 parts by weight of onion powder, 15 to 22 parts by weight of nuts, and 2 to 5 parts by weight of shiitake mushrooms; A third step of mixing 10 to 15 parts by weight of the hwangchil liquid extract of the first step to 85 to 90 parts by weight of the mixed powder of the second step, kneading the mixture, and then aging the mixture at room temperature for 2 to 5 hours; A fourth step of molding the aged dough after compressing it to reduce air voids; and a fifth step of rapidly cooling the mixed dough of the third step at -15 to -20°C; characterized in that it comprises a.

바람직하게, 상기 견과류는 호두, 피칸, 아몬드, 캐슈넛, 브라질넛트, 피스타치오, 마카다미아, 잣 중 어느 하나 이상을 포함할 수 있다. Preferably, the nuts may include any one or more of walnuts, pecans, almonds, cashews, Brazil nuts, pistachios, macadamia nuts, and pine nuts.

또한, 상기 황칠나무는 20년산 이상인 것이 바람직하다.In addition, it is preferable that the hwangchil tree is 20 years old or more.

또한, 본 발명은 상기 제조방법에 의해 제조되는 황칠액 추출물을 포함하는 견과고기 조성물을 제공한다. In addition, the present invention provides a nut meat composition comprising a hwangchil liquid extract prepared by the above production method.

본 발명은 황칠나무 추출물을 포함하여 제조함으로써, 황칠나무의 유효성분을 포함하여 혈행 개선 (콜레스테롤, 혈압), 항산화(노화방지), 간기능개선 (숙취, 피로회복, 해독), 면역력 증진, 재생 등에 유요한 성분을 포함하여 건강에 이로울 뿐만 아니라, 고기 물성과 같이 압축하고 숙성하는 과정을 거쳐 냉동함으로서, 부드러우면서도 질긴 동물성 육류의 질감을 얻도록 하여 육류 대채식으로 활용될 수 있다. The present invention contains the extract of Hwangchil tree by including the active ingredient of Hwangchil tree to improve blood circulation (cholesterol, blood pressure), antioxidant (anti-aging), liver function improvement (hangover, fatigue recovery, detoxification), immunity enhancement, regeneration Not only is it beneficial to health by including ingredients useful for the meat, but it can also be used as a meat substitute by obtaining the texture of soft and chewy animal meat by freezing it through a process of compression and aging like the physical properties of meat.

또한, 영양의 균형을 맞추며, 조성물 내부에 미세 공극을 무수히 하여 (압축,압출)시켜 공극 내부의 질감을 고기의 질을 수용 능력을 최대화하고, 영양성분을 효과적으로 이루어 지도록 함으로 견과류로 식물성 단백질을 제공할 수 있도록 한 것이다.In addition, by balancing nutrition and making countless micropores inside the composition (compression and extrusion), the texture inside the pores maximizes the capacity to accommodate the quality of meat, and nutrients are effectively made to provide vegetable protein with nuts. that made it possible

이와 같이 하여 본 발명은 부드러우면서도 질긴 질감을 주어 식감이 동물성 육류와 유사하도록 함과 아울러, 콜레스테롤과 육류지방을 전혀 함유하지 않고 식물성 지방에 의하여 영양의 균형을 맞춘 이상적인 채식고기 조성물을 제공할 수 있으며, 견과류와 표고버섯으로 내층까지 식물성 단백질을 조성하며 이 조성물을 통해 견과류 식물성단백질을 제공할 수 있게 되는 유용한 효과가 있다.In this way, the present invention can provide an ideal vegetarian meat composition in which nutrition is balanced by vegetable fat without containing cholesterol and meat fat at all, while giving a soft and chewy texture so that the texture is similar to animal meat. There is a useful effect of composing vegetable protein up to the inner layer with nuts and shiitake mushrooms, and providing nut plant protein through this composition.

본 발명에 있어서 황칠액 추출물을 포함하는 견과고기 조성물 및 그 제조방법을 실시예를 들어 설명을 하면 다음과 같다. 본 발명은 하기의 실시예에 한정되지 않으며, 본 발명이 속한 기술분야의 당업자에 의한 다양한 변형이 가능함을 이해할 것이다. In the present invention, a nut meat composition containing a hwangchil liquid extract and a method for manufacturing the same will be described by way of example. It will be understood that the present invention is not limited to the following examples, and various modifications may be made by those skilled in the art to which the present invention pertains.

이하, 본 발명에 따른 바람직한 실시예를 들어 상세하게 설명한다.Hereinafter, a preferred embodiment according to the present invention will be described in detail.

먼저, 황칠 나무를 잎과 줄기 모두 준비한다. 상기 황칠나무는 20년산 이상인 것이 바람직하다. 세척하고 건조시킨 후, 황칠나무 잎과 줄기의 중량 대비 8~10배의 물을 첨가하여 100℃에서 4시간 동안 가열하여 황칠나무 추출액을 수득한다(1 단계). First, prepare both the leaves and the stem of the hwangchil tree. It is preferable that the hwangchil tree is 20 years old or more. After washing and drying, 8 to 10 times the weight of hwangchil tree leaves and stems is added and heated at 100° C. for 4 hours to obtain a hwangchil tree extract (step 1).

다음으로, 콩가루 15 ~ 20 중량부, 현미분말 10 ~ 15 중량부, 밀가루 10 ~ 15 중량부, 녹두분말10 ~ 15 중량부, 귀리분말 10 ~ 15 중량부, 고구마전분 10 ~ 15 중량부, 시금치가루 3 ~ 5 중량부, 당근가루 3 ~ 5 중량부, 양파가루 3 ~ 5 중량부, 견과류 15 ~ 22 중량부 및 표고버섯 2~ 5 중량부를 혼합하여 혼합 분말을 제조한다(2 단계). Next, soybean flour 15-20 parts by weight, brown rice powder 10-15 parts by weight, wheat flour 10-15 parts by weight, mung bean powder 10-15 parts by weight, oat powder 10-15 parts by weight, sweet potato starch 10-15 parts by weight, spinach Powder 3 to 5 parts by weight, carrot powder 3 to 5 parts by weight, onion powder 3 to 5 parts by weight, nuts 15 to 22 parts by weight, and shiitake mushrooms 2 to 5 parts by weight are mixed to prepare a mixed powder (step 2).

상기 견과류는 호두, 피칸, 아몬드, 캐슈넛, 브라질넛트, 피스타치오, 마카다미아, 잣 중 어느 하나 이상을 포함할 수 있다. The nuts may include any one or more of walnuts, pecans, almonds, cashews, Brazil nuts, pistachios, macadamia nuts, and pine nuts.

상기 2단계의 혼합분말 85~90 중량부에 1단계의 황칠액 추출물 10~15 중량부를 혼합하여 반죽을 성형한다. 반죽 성형시에 공극이 발생하지 않도록 충분히 치대어 반죽하고, 상온에서 2 ~ 5시간 숙성시킨다(3 단계). A dough is formed by mixing 10-15 parts by weight of the hwangchil liquid extract of the first step with 85 to 90 parts by weight of the mixed powder of the second step. Knead the dough by kneading it sufficiently so that no voids are formed during dough forming, and then aged at room temperature for 2 to 5 hours (step 3).

상기 숙성된 반죽을 공기 공극을 줄이도록 충분히 압축하여 반죽을 고기 모양으로 성형한다(4 단계). The aged dough is sufficiently compressed to reduce air voids to form the dough into a meat shape (step 4).

상기 숙성시킨 혼합 반죽을 -15 ~ -20℃에서 급냉시켜 보관한다(5 단계). The aged mixed dough is rapidly cooled at -15 to -20°C and stored (step 5).

또한, 본 발명은 상기 제조방법에 의해 제조되는 황칠액 추출물을 포함하는 견과고기 조성물을 제공한다. In addition, the present invention provides a nut meat composition comprising a hwangchil liquid extract prepared by the above production method.

또한 본 발명의 견과 고기 조성물은 절삭후 기호에 따라 양념에 재운 후 익힌 다음 취식할 수 있고, 소스와 함께 취식할 수 있으며, 판매시에 별도로 포장된 양념 또는 소스 조성물과 함께 판매될 수 있다. In addition, the nut meat composition of the present invention can be eaten after being cut and marinated in a seasoning according to preference, eaten with a sauce, and sold together with a separately packaged seasoning or sauce composition at the time of sale.

본 발명은 견과류, 표고버섯 기타 콩가루,현미, 밀가루, 녹두, 귀리, 고구마전분, 시금치가루, 당근가루, 양파가루를 첨가함으로써 부드러우면서도 질긴 동물성 육류의 질감을 얻도록 함과 아울러 이에 잣을 포함한 견과류를 조성하여 식물성 지방 성분을 강화함과 더불어 황칠액 추출물을 반죽을 성형하여 혈액 개선, 항산화(노화방지), 간기능개선 (숙취, 피로회복, 해독), 면역력 증진, 재생에 도움이 되는 건강식품으로 활용될 수 있다. The present invention is to obtain a soft and chewy texture of animal meat by adding nuts, shiitake mushrooms, other soybean flour, brown rice, flour, mung beans, oats, sweet potato starch, spinach powder, carrot powder, and onion powder, and also contains pine nuts. A health food that improves blood, antioxidant (anti-aging), liver function (hangover, fatigue recovery, detoxification), immunity enhancement, and regeneration by forming a dough with Hwangchil extract extract as well as strengthening vegetable fat components by composing nuts can be used as

상기에 제시된 실시예는 예시적인 것으로 이 분야에서 통상의 지식을 가지는 자는 본 발명의 기술적 사상을 벗어나지 않는 범위에서 제시된 실시예에 대한 다양한 변형 및 수정 발명을 만들 수 있을 것이다. 이러한 변형 및 수정 발명에 의하여 본 발명의 범위는 제한되지 않는다.The embodiments presented above are exemplary, and those of ordinary skill in the art will be able to make various modifications and modifications to the presented embodiments without departing from the technical spirit of the present invention. The scope of the present invention is not limited by these variations and modifications.

Claims (4)

황칠나무 잎과 줄기 중량 대비 8~10배의 물을 첨가하여 100℃에서 4시간 동안 가열하여 황칠나무 추출액을 수득하는 1단계;
콩가루 15 ~ 20 중량부, 현미분말 10 ~ 15 중량부, 밀가루 10 ~ 15 중량부, 녹두분말 10 ~ 15 중량부, 귀리분말 10 ~ 15 중량부, 고구마전분 10 ~ 15 중량부, 시금치가루 3 ~ 5 중량부, 당근가루 3 ~ 5 중량부, 양파가루 3 ~ 5 중량부, 견과류 15 ~ 22 중량부 및 표고버섯 2~ 5 중량부를 혼합하여 혼합 분말을 제조하는 2단계;
상기 2단계의 혼합분말 85~90 중량부에 1단계의 황칠액 추출물 10~15 중량부를 혼합하고 반죽한 후 상온에서 2 ~ 5시간 숙성시키는 3단계;
상기 숙성된 반죽을 공기 공극을 줄이도록 압축한 후 성형하는 4단계;및
상기 3단계의 혼합 반죽을 -15 ~ -20℃에서 급냉시키는 5단계;
를 포함하는 황칠액 추출물을 포함하는 견과고기 조성물의 제조방법. Step 1 of obtaining a hwangchil tree extract by heating at 100° C. for 4 hours by adding 8 to 10 times the weight of the leaves and stems of the hwangchil tree;
Soybean flour 15-20 parts by weight, brown rice powder 10-15 parts by weight, wheat flour 10-15 parts by weight, mung bean powder 10-15 parts by weight, oat powder 10-15 parts by weight, sweet potato starch 10-15 parts by weight, spinach powder 3 ~ Step 2 of preparing a mixed powder by mixing 5 parts by weight, 3 to 5 parts by weight of carrot powder, 3 to 5 parts by weight of onion powder, 15 to 22 parts by weight of nuts, and 2 to 5 parts by weight of shiitake mushrooms;
A third step of mixing 10 to 15 parts by weight of the hwangchil liquid extract of the first step to 85 to 90 parts by weight of the mixed powder of the second step, kneading the mixture, and then aging the mixture at room temperature for 2 to 5 hours;
Step 4 of compressing the aged dough to reduce air voids and then molding; And
Step 5 of rapidly cooling the mixed dough of step 3 at -15 to -20°C;
A method for producing a nut meat composition comprising a hwangchil liquid extract comprising a. 제1항에 있어서,
상기 견과류는 호두, 피칸, 아몬드, 캐슈넛, 브라질넛트, 피스타치오, 마카다미아, 잣 중 어느 하나 이상을 포함하는 것을 특징으로 하는 황칠액 추출물을 포함하는 견과고기 조성물의 제조방법. The method of claim 1,
The nuts are walnuts, pecans, almonds, cashews, Brazil nuts, pistachios, macadamia, a method for producing a nut meat composition comprising a hwangchil liquid extract, characterized in that it comprises any one or more of pine nuts. 제1항에 있어서,
상기 황칠나무는 20년산 이상인 것을 특징으로 하는 황칠액 추출물을 포함하는 견과고기 조성물의 제조방법. The method of claim 1,
The method for producing a nut meat composition comprising a hwangchil extract, characterized in that the hwangchil tree is 20 years old or more. 제1항 내지 제3항 중 어느 한 항의 제조방법에 의해 제조되는 황칠액 추출물을 포함하는 견과고기 조성물.



A nut meat composition comprising a hwangchil liquid extract prepared by the method of any one of claims 1 to 3.
KR1020210033818A 2021-03-16 2021-03-16 Method of Manufacturing the Nuts Textured Meat Compositon Comprising Extract of Dendropanax Morbiferus KR20220129220A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150110214A (en) 2014-03-24 2015-10-02 엔자임빌리지 주식회사 meat substitute containing herbal plant fermented extract and preparation method thereof

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