KR20240022937A - 단백질함량을높인곤약소고기김제조방법 - Google Patents

단백질함량을높인곤약소고기김제조방법 Download PDF

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KR20240022937A
KR20240022937A KR1020220101648A KR20220101648A KR20240022937A KR 20240022937 A KR20240022937 A KR 20240022937A KR 1020220101648 A KR1020220101648 A KR 1020220101648A KR 20220101648 A KR20220101648 A KR 20220101648A KR 20240022937 A KR20240022937 A KR 20240022937A
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seaweed
oven
make
minutes
beef
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KR1020220101648A
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강민우
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강민우
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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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/30—Meat extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/10—Securing foodstuffs on a non-edible supporting member
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Mechanical Engineering (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

해결 과제
본 발명은 김이 가지고 있는 영향분과 대등한 영향분이 있는 음식을 사용하고 먹을 시에 입 안에서 자연스럽게 없어지는 것만 해결하면 진행이 가능하다.
과제 해결 수단
목적을 달성하기 위해서는 김과 비슷한 영향분이 있는 음식을 넣어가며 입안에서 자연스럽게 요리를 녹게 만드는 방법을 제시하며 진행해야 합니다. 따라서 김과 비슷한 영양을 가지고 있는 소고기와 입에서 자연스럽게 없어질 수 있게 만들면서 먹기전에 형태를 유지할 수 있는 곤약으로 만드는 것이 좋은 해결책이 될 수 있습니다.
발명의 효과
위에 설명한 바와 같이 본 발명은 이에 끼지 않으며 보관도 쉽고 남녀노소 즐길 수 있는 음식을 만드는 것이 가능하다.

Description

단백질 함량을 높인 곤약 소고기 김 제조 방법{omitted}
본 기술은 단백질 함량을 높이며 원기 회복에 효과를 볼 수 있는 소고기를 이용하여 김의 형태로 만든 제품입니다. 단백질의 함량이 기존에 있던 김에 비해 높고 맛 또한 평범한 김의 맛이 아닌 대중적인 사골 국물의 맛이 느껴지는 형태로 만들어 요리를 구현할 수 있을 것을 생각했습니다. 김을 싫어하는 아이들도 맛있게 먹을 수 있으며 김을 먹었을 때 이빨에 끼는 현상 또한 방지할 수 있습니다.
.
해결 과제
본 발명은 김이 가지고 있는 영향분과 대등한 영향분이 있는 음식을 사용하고 먹을 시에 입 안에서 자연스럽게 없어지는 것만 해결하면 진행이 가능하다.
목적을 달성하기 위해서는 김과 비슷한 영향분이 있는 음식을 넣어가며 입안에서 자연스럽게 요리를 녹게 만드는 방법을 제시하며 진행해야 합니다. 따라서 김과 비슷한 영양을 가지고 있는 소고기와 입에서 자연스럽게 없어질 수 있게 만들면서 먹기전에 형태를 유지할 수 있는 곤약으로 만드는 것이 좋은 해결책이 될 수 있습니다.
위에 설명한 바와 같이 본 발명은 이에 끼지 않으며 보관도 쉽고 남녀노소 즐길 수 있는 음식을 만드는 것이 가능하다.
.
이 발명은 평균 실온 16~ 19'C와 6%습도의 공간에서 진행하였으며, 진행도구는 냄비, 오븐팬, 식칼, 오븐, 스페츌러, 믹서기, 계량컵 을 이용하였습니다.
설명재료
사골 국물 500ml
사태 200g
곤약 가루 10g
소금 8g
후추 3g

Claims (6)

  1. 오븐을 180'C로 예열한 후 오븐팬을 오븐에 넣어 예열시킨다,
  2. 냄비에 물 1L를 100'C로 가열한후 사태 200g을 넣고 15분동안 끓인다.
  3. 삶아진 사태를 깍둑 썰기를 한 후에 사골 육수 500ml와 소금 8g, 후추 3g과 청구항 1을 믹서기에 넣고 7분동안 갈아준다.
  4. 믹서기에 간 내용물을 냄비에 담아서 10분 동안 식히고 다 식은 내용물에 곤약 가루 10g을 넣고 섞은 뒤에 5분동안 끓인다.
  5. 예열된 오븐에서 오븐 팬을 빼고 유선지를 깐 다음 끓인 내용물를 유선지에 붓고 스페츌러로 얇게 핀다.
  6. 얇게 깐 내용물을 180'C에 예열된 오븐에 넣어 10분 동안 굽고 다 구워진 요리는 다른 오븐팬에 올려서 식힌다.
KR1020220101648A 2022-08-12 2022-08-12 단백질함량을높인곤약소고기김제조방법 KR20240022937A (ko)

Priority Applications (1)

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KR1020220101648A KR20240022937A (ko) 2022-08-12 2022-08-12 단백질함량을높인곤약소고기김제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020220101648A KR20240022937A (ko) 2022-08-12 2022-08-12 단백질함량을높인곤약소고기김제조방법

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KR20240022937A true KR20240022937A (ko) 2024-02-20

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KR1020220101648A KR20240022937A (ko) 2022-08-12 2022-08-12 단백질함량을높인곤약소고기김제조방법

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