KR20240027996A - method for removing bad flavour of pork - Google Patents
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- KR20240027996A KR20240027996A KR1020220105938A KR20220105938A KR20240027996A KR 20240027996 A KR20240027996 A KR 20240027996A KR 1020220105938 A KR1020220105938 A KR 1020220105938A KR 20220105938 A KR20220105938 A KR 20220105938A KR 20240027996 A KR20240027996 A KR 20240027996A
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- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title abstract description 9
- 235000019634 flavors Nutrition 0.000 title abstract description 9
- 239000000843 powder Substances 0.000 claims description 69
- 239000000203 mixture Substances 0.000 claims description 46
- 230000002431 foraging effect Effects 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
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- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 23
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- 240000006079 Schisandra chinensis Species 0.000 claims description 2
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 15
- 235000019645 odor Nutrition 0.000 description 67
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- 230000005070 ripening Effects 0.000 description 7
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 6
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- 102000004169 proteins and genes Human genes 0.000 description 3
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 2
- 208000002979 Influenza in Birds Diseases 0.000 description 2
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 2
- 206010064097 avian influenza Diseases 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 208000007407 African swine fever Diseases 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
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- 241000710198 Foot-and-mouth disease virus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000007999 Nuclear Proteins Human genes 0.000 description 1
- 108010089610 Nuclear Proteins Proteins 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 208000032107 Rigor Mortis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
본 발명은 돼지고기의 잡내 제거방법에 관한 것으로서, 잡내를 효과적으로 제거해 돼지고기의 풍미가 우수할 뿐만 아니라, 돼지고기의 맛 및 식감 또한 우수한 돼지고기의 잡내 제거방법에 관한 것이다.The present invention relates to a method for removing odor from pork, and relates to a method for removing odor from pork, which not only provides excellent flavor of pork by effectively removing odor, but also provides excellent taste and texture of pork.
Description
본 발명은 돼지고기의 잡내 제거방법에 관한 것으로서, 잡내를 효과적으로 제거해 돼지고기의 풍미가 우수할 뿐만 아니라, 돼지고기의 맛 및 식감 또한 우수한 돼지고기의 잡내 제거방법에 관한 것이다.The present invention relates to a method for removing odor from pork, and relates to a method for removing odor from pork, which not only provides excellent flavor of pork by effectively removing odor, but also provides excellent taste and texture of pork.
최근 국민들의 소득수준이 높아짐에 따라 건강에 대한 관심이 많아지면서 차별화된 맛과 영양을 겸비한 기능성 식품의 인기가 날로 높아지고 있다. 그중에서도 귀중한 에너지원인 단백질과 지방의 보고이며 비타민 B1, 철분 및 기타 요소들이 풍부한 식재료인 육류에 특수사료, 각종 첨가제 등을 넣어 개발한 기능성 육류들이 큰 인기를 끌고 있다.Recently, as people's income level has increased and interest in health has increased, the popularity of functional foods with differentiated taste and nutrition is increasing day by day. Among them, functional meat developed by adding special feed and various additives to meat, which is a treasure trove of protein and fat, which are valuable energy sources, and is rich in vitamin B1, iron, and other elements, is gaining great popularity.
또한, 광우병이나 구제역, 조류인플루엔자(AI), 아프리카돼지열병 등의 가축질병이 유행하면서 먹거리의 안전성이 중시되고 있고 그에 따라 기능성 육류의 수요가 급증할 것으로 예상되고 있다. 예를 들어, 필수지방산과 비타민, 셀레늄 등의 영양소가 많아 독소배출에 효과가 있다는 돼지고기에 해조류와 마늘, 녹황색 채소 등을 첨가하여 중국발 미세먼지의 해독에 좋은 기능성 돼지고기를 개발·시판하는 사례 등을 들 수 있다.In addition, as livestock diseases such as mad cow disease, foot-and-mouth disease, avian influenza (AI), and African swine fever become prevalent, food safety is becoming more important, and the demand for functional meat is expected to increase rapidly. For example, by adding seaweed, garlic, and green and yellow vegetables to pork, which is said to be effective in eliminating toxins due to its high content of essential fatty acids, vitamins, and selenium, we are developing and marketing functional pork that is good for detoxifying fine dust from China. Examples include:
우리나라 국민들은 육류의 경우 다수가 신선육 즉, 도살 직후의 육류를 선호하고 있으나, 신선육의 경우 사후경직에 의해 육질이 질기거나 향과 맛이 떨어지며, 특히 장기간 보관하는 냉동육의 경우 운반과정이나 구매 시 제대로 냉동이 되지않아 세균들의 번식에 의한 품질저하는 물론 심할 경우 식중독 등의 위생상의 문제점이 노출될 수 있다.When it comes to meat, the majority of Korean citizens prefer fresh meat, that is, meat immediately after slaughter. However, in the case of fresh meat, the meat quality becomes tough or lacks flavor and taste due to rigor mortis, and especially in the case of frozen meat stored for a long period of time, it must be properly handled during transportation or purchase. Since it is not frozen, quality may deteriorate due to the proliferation of bacteria, and in severe cases, hygiene problems such as food poisoning may be exposed.
이와 같이 관련업계에서는 건강에 유익하고 경제성이 있는 기능성 육류를 개발하기 위한 다양한 시도들이 이루어지고 있다. 그러한 노력들 중 대부분은 육류의 숙성과 밀접한 관련이 있다. 일반적으로 육류는 원 동물이 죽어서 시간이 조금 경과한 후에는 굳어 있다가 시간이 좀더 지나면 다시 풀려서 말랑말랑해진다. 고기가 경직상태에 있거나 경직이 풀린 직후에는 단단할 뿐 아니라 맛도 없다. 그러나, 경직이 풀린 고기를 냉장상태로 저장하면 고기가 숙성하여 연해지고 맛도 좋아지는데, 이러한 상태로 변하는 것을 고기가 숙성한다고 한다.In this way, various attempts are being made in the related industry to develop functional meat that is beneficial to health and economical. Most of those efforts are closely related to the aging of meat. In general, meat hardens after the original animal dies and becomes soft again after a while. When meat is stiff or immediately after the stiffness is released, it is not only hard but also tasteless. However, when meat that has become stiff is stored in a refrigerated state, the meat matures and becomes softer and tastes better. This change in condition is called meat aging.
고기가 숙성하게 되면 고기 근육을 형성하고 있던 단백질이 가수분해하여 핵단백의 분해산물과 아미노산이 생기며 단백질은 군데군데 끊어진다. 그러므로 고기가 연해지고 맛이 좋아진다. 숙성된 고기는 익혔을 때 먹음직스러운 갈색이 된다. 육류는 신선한 것보다 숙성된 것이 질이 좋은 것이다.When meat is aged, the proteins that form the meat muscles are hydrolyzed, producing decomposition products of nuclear proteins and amino acids, and the proteins are broken down here and there. Therefore, the meat becomes tender and tastes better. Aged meat becomes an appetizing brown color when cooked. Aged meat is of better quality than fresh meat.
본 발명은 돼지고기를 숙성하는 방법 중, 잡내를 효과적으로 제거할 수 있고, 돼지고기의 맛 및 식감시킬 수 있는 방법을 연구한 끝에, 본 발명을 완성하였다.The present invention was completed after researching a method for aging pork that can effectively remove odor and improve the taste and texture of pork.
본 발명은 상기와 같은 점을 감안하여 안출한 것으로, 잡내를 효과적으로 제거해 돼지고기의 풍미가 우수할 뿐만 아니라, 돼지고기의 맛 및 식감 또한 우수한 돼지고기의 잡내 제거방법을 제공하는데 목적이 있다.The present invention was developed in consideration of the above points, and its purpose is to provide a method for removing odors from pork that not only provides excellent flavor of pork by effectively removing odors, but also has excellent taste and texture of pork.
상술한 과제를 해결하기 위하여, 본 발명의 돼지고기의 잡내 제거방법은 돼지고기를 돼지고기 숙성용 조성물에 침지시킨 후, 0 ~ 6℃의 온도에서 3 ~ 9시간동안 1차숙성시키는 제1단계 및 1차 숙성한 돼지고기에 돼지고기 숙성용 도포액을 표면에 도포하고, 0 ~ 6℃의 온도에서 18 ~ 30시간동안 2차숙성시키는 제2단계를 포함할 수 있다.In order to solve the above-described problem, the method for removing odor from pork of the present invention includes the first step of immersing pork in a composition for aging pork and then primary aging it for 3 to 9 hours at a temperature of 0 to 6 ° C. And it may include a second step of applying a pork aging coating liquid to the surface of the primary aged pork and secondary aging it for 18 to 30 hours at a temperature of 0 to 6°C.
본 발명의 바람직한 일실시예에 따르면, 돼지고기 숙성용 조성물은 물, 된장, 녹차 파우더, 오가피 파우더 및 소주가 혼합된 것일 수 있다.According to a preferred embodiment of the present invention, the composition for aging pork may be a mixture of water, soybean paste, green tea powder, Osapia powder, and soju.
본 발명의 바람직한 일실시예에 따르면, 돼지고기 숙성용 조성물은 물 100 중량부에 대하여, 된장 20 ~ 40 중량부, 녹차 파우더 1 ~ 10 중량부, 오가피 파우더 1 ~ 10 중량부 및 소주 5 ~ 25 중량부가 혼합된 것일 수 있다.According to a preferred embodiment of the present invention, the composition for ripening pork contains 20 to 40 parts by weight of soybean paste, 1 to 10 parts by weight of green tea powder, 1 to 10 parts by weight of Schisandra chinensis powder, and 5 to 25 parts by weight of soju, based on 100 parts by weight of water. Parts by weight may be mixed.
본 발명의 바람직한 일실시예에 따르면, 돼지고기 숙성용 도포액은 물, 사과퓨레, 배퓨레, 키위퓨레 및 월계수잎 분말이 혼합된 것일 수 있다.According to a preferred embodiment of the present invention, the coating liquid for aging pork may be a mixture of water, apple puree, pear puree, kiwi puree, and bay leaf powder.
본 발명의 바람직한 일실시예에 따르면, 돼지고기 숙성용 도포액은 물 100 중량부에 대하여, 사과퓨레 20 ~ 40 중량부, 배퓨레 20 ~ 40 중량부, 키위퓨레 10 ~ 30 중량부 및 월계수잎 분말 1 ~ 10 중량부가 혼합된 것일 수 있다.According to a preferred embodiment of the present invention, the coating liquid for aging pork contains 20 to 40 parts by weight of apple puree, 20 to 40 parts by weight of pear puree, 10 to 30 parts by weight of kiwi puree and bay leaves, based on 100 parts by weight of water. It may be a mixture of 1 to 10 parts by weight of powder.
본 발명의 돼지고기의 잡내 제거방법은 잡내를 효과적으로 제거해 돼지고기의 풍미가 우수할 뿐만 아니라, 돼지고기의 맛 및 식감 또한 우수하다.The method for removing odor from pork of the present invention effectively removes odor and not only improves the flavor of pork, but also improves the taste and texture of pork.
이하, 첨부한 도면을 참고로 하여 본 발명의 실시예에 대하여 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다. 도면에서 본 발명을 명확하게 설명하기 위해서 설명과 관계없는 부분은 생략하였으며, 명세서 전체를 통하여 동일 또는 유사한 구성요소에 대해서는 동일한 참조부호를 부가한다.Hereinafter, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. The present invention may be implemented in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts not related to the description are omitted, and identical or similar components are given the same reference numerals throughout the specification.
본 발명의 돼지고기의 잡내 제거방법은 제1단계 및 제2단계를 포함한다.The method for removing odor from pork of the present invention includes a first step and a second step.
먼저, 본 발명의 돼지고기의 잡내 제거방법의 제1단계는 돼지고기를 돼지고기 숙성용 조성물에 침지시킨 후, 0 ~ 6℃, 바람직하게는 2 ~ 4℃의 온도에서 3 ~ 9시간, 바람직하게는 5 ~ 7시간동안 1차숙성시킬 수 있다. 만일, 이와 같은 1차 숙성온도 및/또는 숙성시간 범위를 벗어나게 된다면 잡내를 효과적으로 제거할 수 있는 효과 뿐만 아니라, 식감 및 맛을 만족하기 어려운 문제가 있을 수 있다. First, the first step of the method for removing odor from pork of the present invention is to immerse pork in a composition for aging pork, and then 3 to 9 hours at a temperature of 0 to 6°C, preferably 2 to 4°C. In most cases, primary ripening can be done for 5 to 7 hours. If the primary ripening temperature and/or maturation time are outside the range, there may be problems in satisfying the texture and taste as well as the effect of effectively removing odor.
또한, 돼지고기 숙성용 조성물은 물, 된장, 녹차 파우더, 오가피 파우더 및 소주가 혼합된 것일 수 있다. 구체적으로, 돼지고기 숙성용 조성물은 35 ~ 50℃, 바람직하게는 40 ~ 45℃ 온도의 물에 된장, 녹차 파우더, 오가피 파우더, 소주가 용해되도록 혼합하여 제조한 것일 수 있다. 더욱 구체적으로, 돼지고기 숙성용 조성물은 물 100 중량부에 대하여, 된장 20 ~ 40 중량부, 바람직하게는 25 ~ 35 중량부, 녹차 파우더 1 ~ 10 중량부, 바람직하게는 3 ~ 7 중량부, 오가피 파우더 1 ~ 10 중량부, 바람직하게는 3 ~ 7 중량부 및 소주 5 ~ 25 중량부, 바람직하게는 10 ~ 20 중량부가 혼합된 것일 수 있으며, 이와 같은 중량부 범위를 만족하지 못한다면 잡내를 효과적으로 제거할 수 있는 효과 뿐만 아니라, 식감 및 맛을 만족하기 어려운 문제가 있을 수 있다.Additionally, the composition for aging pork may be a mixture of water, soybean paste, green tea powder, Osapia bark powder, and soju. Specifically, the composition for aging pork may be prepared by mixing soybean paste, green tea powder, acacia bark powder, and shochu so that they are dissolved in water at a temperature of 35 to 50°C, preferably 40 to 45°C. More specifically, the composition for aging pork contains 20 to 40 parts by weight of soybean paste, preferably 25 to 35 parts by weight, and 1 to 10 parts by weight of green tea powder, preferably 3 to 7 parts by weight, based on 100 parts by weight of water. It may be a mixture of 1 to 10 parts by weight, preferably 3 to 7 parts by weight, of Osmanthus root powder and 5 to 25 parts by weight of soju, preferably 10 to 20 parts by weight. If this weight range is not satisfied, it can be used to effectively remove odours. In addition to the effects that can be eliminated, there may be problems that make it difficult to satisfy the texture and taste.
다음으로, 본 발명의 돼지고기의 잡내 제거방법의 제2단계는 제1단계에서 1차 숙성한 돼지고기에 돼지고기 숙성용 도포액을 표면에 도포하고, 0 ~ 6℃, 바람직하게는 2 ~ 4℃의 온도에서 18 ~ 30시간, 바람직하게는 21 ~ 27시간동안 2차숙성시킬 수 있다. 만일, 이와 같은 2차 숙성온도 및/또는 숙성시간 범위를 벗어나게 된다면 잡내를 효과적으로 제거할 수 있는 효과 뿐만 아니라, 식감 및 맛을 만족하기 어려운 문제가 있을 수 있다. 또한, 1차 숙성한 돼지고기는 세척한 후, 표면에 칼집을 만든 후에 돼지고기 숙성용 도포액을 표면에 도포할 수 있다. 또한, 돼지고기 숙성용 도포액을 표면에 도포한 후, 진공포장한 후에 숙성을 진행할 수 있다Next, in the second step of the method for removing unpleasant odors from pork of the present invention, a coating liquid for pork aging is applied to the surface of the pork first aged in the first step, and the temperature is 0 to 6° C., preferably 2 to 6° C. Secondary aging can be performed at a temperature of 4°C for 18 to 30 hours, preferably 21 to 27 hours. If the secondary ripening temperature and/or maturation time are outside the range, there may be problems in satisfying the texture and taste as well as the effect of effectively removing odor. In addition, after washing the primary aged pork, a cut can be made on the surface, and then a coating liquid for pork aging can be applied to the surface. In addition, aging can be performed after applying the coating liquid for pork aging to the surface and vacuum packaging.
또한, 돼지고기 숙성용 도포액은 물, 사과퓨레, 배퓨레, 키위퓨레 및 월계수잎 분말이 혼합된 것일 수 있다. 구체적으로, 돼지고기 숙성용 도포액은 20 ~ 26℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말을 혼합하여 제조한 것일 수 있다. 더욱 구체적으로, 돼지고기 숙성용 도포액은 물 100 중량부에 대하여, 사과퓨레 20 ~ 40 중량부, 바람직하게는 25 ~ 35 중량부, 배퓨레 20 ~ 40 중량부, 바람직하게는 25 ~ 35 중량부, 키위퓨레 10 ~ 30 중량부, 바람직하게는 15 ~ 25 중량부 및 월계수잎 분말 1 ~ 10 중량부, 바람직하게는 3 ~ 7 중량부가 혼합된 것일 수 있으며, 이와 같은 중량부 범위를 만족하지 못한다면 잡내를 효과적으로 제거할 수 있는 효과 뿐만 아니라, 식감 및 맛을 만족하기 어려운 문제가 있을 수 있다.Additionally, the coating liquid for aging pork may be a mixture of water, apple puree, pear puree, kiwi puree, and bay leaf powder. Specifically, the coating liquid for pork aging may be prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder with water at a temperature of 20 to 26°C. More specifically, the coating liquid for aging pork is 20 to 40 parts by weight of apple puree, preferably 25 to 35 parts by weight, and 20 to 40 parts by weight of pear puree, preferably 25 to 35 parts by weight, based on 100 parts by weight of water. 10 to 30 parts by weight of kiwi puree, preferably 15 to 25 parts by weight, and 1 to 10 parts by weight of bay leaf powder, preferably 3 to 7 parts by weight, may be mixed, but this weight range is not satisfied. If this is not possible, it may be difficult to satisfy not only the effect of effectively removing odors, but also the texture and taste.
최종적으로, 제2단계에서 2차 숙성한 돼지고기는 세척하여 잡내를 제거한 돼지고기를 제조할 수 있다.Finally, the pork that has been secondarily aged in the second step can be washed to produce pork with odor removed.
이상에서 본 발명에 대하여 구현예를 중심으로 설명하였으나 이는 단지 예시일 뿐 본 발명의 구현예를 한정하는 것이 아니며, 본 발명의 실시예가 속하는 분야의 통상의 지식을 가진 자라면 본 발명의 본질적인 특성을 벗어나지 않는 범위에서 이상에 예시되지 않은 여러 가지의 변형과 응용이 가능함을 알 수 있을 것이다. 예를 들어, 본 발명의 구현예에 구체적으로 나타난 각 구성 요소는 변형하여 실시할 수 있는 것이다. 그리고 이러한 변형과 응용에 관계된 차이점들은 첨부된 청구 범위에서 규정하는 본 발명의 범위에 포함되는 것으로 해석되어야 할 것이다.Although the present invention has been described above with a focus on embodiments, this is only an example and does not limit the embodiments of the present invention, and those skilled in the art will be able to understand the essential characteristics of the present invention. It can be seen that various modifications and applications not exemplified above are possible without departing from the scope. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the appended claims.
준비예 1-1 : 돼지고기 숙성용 조성물의 제조Preparation Example 1-1: Preparation of composition for aging pork
43℃ 온도의 물에 된장(해찬들, 구수한 집된장), 녹차 파우더(녹차원, 그린티파우더), 오가피 파우더(두손애약초, 오가피분말), 소주(롯데주류, 롯데 처음처럼 담금주, 30% 도수)가 용해되도록 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 된장 30 중량부, 녹차 파우더 5 중량부, 오가피 파우더 5 중량부 및 소주 15 중량부를 혼합하였다. Soybean paste (Haechandeul, savory homemade soybean paste), green tea powder (nokcha, green tea powder), acacia extract powder (dusonae herb, acacia peel powder), soju (Lotte liquor, Lotte Chumlikeju, 30% ABV) in water at a temperature of 43℃. ) was mixed to dissolve to prepare a composition for aging pork. At this time, with respect to 100 parts by weight of water, 30 parts by weight of soybean paste, 5 parts by weight of green tea powder, 5 parts by weight of Osapia powder, and 15 parts by weight of soju were mixed.
준비예 1-2 : 돼지고기 숙성용 조성물의 제조Preparation Example 1-2: Preparation of composition for aging pork
43℃ 온도의 물에 된장(해찬들, 구수한 집된장), 녹차 파우더(녹차원, 그린티파우더), 오가피 파우더(두손애약초, 오가피분말), 소주(롯데주류, 롯데 처음처럼 담금주, 30% 도수)가 용해되도록 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 된장 15 중량부, 녹차 파우더 5 중량부, 오가피 파우더 5 중량부 및 소주 15 중량부를 혼합하였다. Soybean paste (Haechandeul, savory homemade soybean paste), green tea powder (nokcha, green tea powder), acacia extract powder (dusonae herb, acacia peel powder), soju (Lotte liquor, Lotte Chumlikeju, 30% ABV) in water at a temperature of 43℃. ) was mixed to dissolve to prepare a composition for aging pork. At this time, with respect to 100 parts by weight of water, 15 parts by weight of soybean paste, 5 parts by weight of green tea powder, 5 parts by weight of Osapia powder, and 15 parts by weight of soju were mixed.
준비예 1-3 : 돼지고기 숙성용 조성물의 제조Preparation Example 1-3: Preparation of composition for aging pork
43℃ 온도의 물에 된장(해찬들, 구수한 집된장), 녹차 파우더(녹차원, 그린티파우더), 오가피 파우더(두손애약초, 오가피분말), 소주(롯데주류, 롯데 처음처럼 담금주, 30% 도수)가 용해되도록 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 된장 45 중량부, 녹차 파우더 5 중량부, 오가피 파우더 5 중량부 및 소주 15 중량부를 혼합하였다. Soybean paste (Haechandeul, savory homemade soybean paste), green tea powder (nokcha, green tea powder), acacia extract powder (dusonae herb, acacia peel powder), soju (Lotte liquor, Lotte Chumlikeju, 30% ABV) in water at a temperature of 43℃. ) was mixed to dissolve to prepare a composition for aging pork. At this time, with respect to 100 parts by weight of water, 45 parts by weight of soybean paste, 5 parts by weight of green tea powder, 5 parts by weight of Osapia powder, and 15 parts by weight of soju were mixed.
준비예 1-4 : 돼지고기 숙성용 조성물의 제조Preparation Example 1-4: Preparation of composition for aging pork
43℃ 온도의 물에 된장(해찬들, 구수한 집된장), 녹차 파우더(녹차원, 그린티파우더), 소주(롯데주류, 롯데 처음처럼 담금주, 30% 도수)가 용해되도록 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 된장 30 중량부, 녹차 파우더 5 중량부 및 소주 15 중량부를 혼합하였다. A composition for aging pork by mixing soybean paste (Haechandeul, savory soybean paste), green tea powder (nokcha, green tea powder), and soju (Lotte Liquor, Lotte Chumdaul Soup, 30% ABV) in water at a temperature of 43℃. was manufactured. At this time, 30 parts by weight of soybean paste, 5 parts by weight of green tea powder, and 15 parts by weight of soju were mixed with 100 parts by weight of water.
준비예 1-5 : 돼지고기 숙성용 조성물의 제조Preparation Example 1-5: Preparation of composition for aging pork
43℃ 온도의 물에 된장(해찬들, 구수한 집된장), 녹차 파우더(녹차원, 그린티파우더), 오가피 파우더(두손애약초, 오가피분말), 소주(롯데주류, 롯데 처음처럼 담금주, 30% 도수)가 용해되도록 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 된장 30 중량부, 녹차 파우더 5 중량부, 오가피 파우더 15 중량부 및 소주 15 중량부를 혼합하였다. Soybean paste (Haechandeul, savory homemade soybean paste), green tea powder (nokcha, green tea powder), acacia extract powder (dusonae herb, acacia peel powder), soju (Lotte liquor, Lotte Chumlikeju, 30% ABV) in water at a temperature of 43℃. ) was mixed to dissolve to prepare a composition for aging pork. At this time, with respect to 100 parts by weight of water, 30 parts by weight of soybean paste, 5 parts by weight of green tea powder, 15 parts by weight of acacia powder, and 15 parts by weight of soju were mixed.
준비예 2-1 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-1: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 30 중량부, 키위퓨레 20 중량부 및 월계수잎 분말 5 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 30 parts by weight of pear puree, 20 parts by weight of kiwi puree, and 5 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
준비예 2-2 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-2: Preparation of coating liquid for aging pork
23℃ 온도의 물에 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 배퓨레 30 중량부, 키위퓨레 20 중량부 및 월계수잎 분말 5 중량부를 혼합하였다.A composition for aging pork was prepared by mixing pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of pear puree, 20 parts by weight of kiwi puree, and 5 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
준비예 2-3 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-3: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 30 중량부, 키위퓨레 5 중량부 및 월계수잎 분말 5 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 30 parts by weight of pear puree, 5 parts by weight of kiwi puree, and 5 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
준비예 2-4 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-4: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 30 중량부, 키위퓨레 35 중량부 및 월계수잎 분말 5 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 30 parts by weight of pear puree, 35 parts by weight of kiwi puree, and 5 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
준비예 2-5 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-5: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레 및 키위퓨레를 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 30 중량부 및 키위퓨레 20 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, and kiwi puree in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 30 parts by weight of pear puree, and 20 parts by weight of kiwi puree were mixed with 100 parts by weight of water.
준비예 2-6 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-6: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 30 중량부, 키위퓨레 20 중량부 및 월계수잎 분말 15 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 30 parts by weight of pear puree, 20 parts by weight of kiwi puree, and 15 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
준비예 2-7 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-7: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 15 중량부, 키위퓨레 20 중량부 및 월계수잎 분말 5 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 15 parts by weight of pear puree, 20 parts by weight of kiwi puree, and 5 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
준비예 2-8 : 돼지고기 숙성용 도포액의 제조Preparation Example 2-8: Preparation of coating liquid for aging pork
23℃ 온도의 물에 사과퓨레, 배퓨레, 키위퓨레, 월계수잎 분말(이슬나라, 월계수분말)을 혼합하여 돼지고기 숙성용 조성물을 제조하였다. 이 때, 물 100 중량부에 대하여, 사과퓨레 30 중량부, 배퓨레 45 중량부, 키위퓨레 20 중량부 및 월계수잎 분말 5 중량부를 혼합하였다.A composition for aging pork was prepared by mixing apple puree, pear puree, kiwi puree, and bay leaf powder (Iseulnara, bay leaf powder) in water at a temperature of 23°C. At this time, 30 parts by weight of apple puree, 45 parts by weight of pear puree, 20 parts by weight of kiwi puree, and 5 parts by weight of bay leaf powder were mixed with 100 parts by weight of water.
실시예 1 : 잡내를 제거한 돼지고기의 제조Example 1: Preparation of pork with odor removed
(1) 돼지고기(통삼겹살 사용) 2kg를 준비하고, 준비한 돼지고기를 준비예 1-1에서 제조한 돼지고기 숙성용 조성물에 침지시켰다. 그 후, 3℃의 온도를 유지하는 냉동고에서 6시간 동안 1차숙성하였다.(1) 2 kg of pork (using whole pork belly) was prepared, and the prepared pork was immersed in the composition for aging pork prepared in Preparation Example 1-1. Afterwards, primary aging was performed for 6 hours in a freezer maintaining a temperature of 3°C.
(2) 1차 숙성한 돼지고기를 세척한 후, 표면에 칼집을 만들고, 준비예 2-1에서 제조한 돼지고기 숙성용 도포액을 표면에 도포한 후, 진공 포장하였다. 그 후, 3℃의 온도를 유지하는 냉동고에서 24시간 동안 2차숙성하였다.(2) After washing the primary aged pork, a slit was made on the surface, the coating liquid for pork aging prepared in Preparation Example 2-1 was applied to the surface, and then vacuum packed. Afterwards, secondary aging was performed for 24 hours in a freezer maintaining a temperature of 3°C.
(3) 2차 숙성한 돼지고기를 세척하여 잡내를 제거한 돼지고기를 제조하였다.(3) Secondary aged pork was washed to remove unpleasant odors to prepare pork.
실시예 2 : 잡내를 제거한 돼지고기의 제조Example 2: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 1-1에서 제조한 돼지고기 숙성용 조성물이 아닌 준비예 1-2에서 제조한 돼지고기 숙성용 조성물을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging composition prepared in Preparation Example 1-2, rather than the pork aging composition prepared in Preparation Example 1-1, was used to prepare pork from which odor was finally removed.
실시예 3 : 잡내를 제거한 돼지고기의 제조Example 3: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 1-1에서 제조한 돼지고기 숙성용 조성물이 아닌 준비예 1-3에서 제조한 돼지고기 숙성용 조성물을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging composition prepared in Preparation Example 1-3, rather than the pork aging composition prepared in Preparation Example 1-1, was used to prepare pork from which odor was finally removed.
실시예 4 : 잡내를 제거한 돼지고기의 제조Example 4: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 1-1에서 제조한 돼지고기 숙성용 조성물이 아닌 준비예 1-4에서 제조한 돼지고기 숙성용 조성물을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging composition prepared in Preparation Example 1-4, rather than the pork aging composition prepared in Preparation Example 1-1, was used to prepare pork from which odor was finally removed.
실시예 5 : 잡내를 제거한 돼지고기의 제조Example 5: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 1-1에서 제조한 돼지고기 숙성용 조성물이 아닌 준비예 1-5에서 제조한 돼지고기 숙성용 조성물을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging composition prepared in Preparation Example 1-5 was used instead of the pork aging composition prepared in Preparation Example 1-1, and pork from which odor was finally removed was produced.
실시예 6 : 잡내를 제거한 돼지고기의 제조Example 6: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-2에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-2 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
실시예 7 : 잡내를 제거한 돼지고기의 제조Example 7: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-3에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-3 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
실시예 8 : 잡내를 제거한 돼지고기의 제조Example 8: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-4에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-4 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
실시예 9 : 잡내를 제거한 돼지고기의 제조Example 9: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-5에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-5 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
실시예 10 : 잡내를 제거한 돼지고기의 제조Example 10: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-6에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-6 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
실시예 11 : 잡내를 제거한 돼지고기의 제조Example 11: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-7에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-7 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
실시예 12 : 잡내를 제거한 돼지고기의 제조Example 12: Preparation of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 준비예 2-1에서 제조한 돼지고기 숙성용 도포액이 아닌 준비예 2-8에서 제조한 돼지고기 숙성용 도포액을 사용하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the pork aging coating solution prepared in Preparation Example 2-8 was used instead of the pork aging coating solution prepared in Preparation Example 2-1, and pork from which odor was finally removed was produced. .
비교예 1 : 잡내를 제거한 돼지고기의 제조Comparative Example 1: Production of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 1차 숙성은 -3℃의 온도에서 6시간 동안 수행하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the primary ripening was performed at a temperature of -3°C for 6 hours to finally produce pork with odor removed.
비교예 2 : 잡내를 제거한 돼지고기의 제조Comparative Example 2: Production of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 1차 숙성은 10℃의 온도에서 6시간 동안 수행하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, the first ripening was performed at a temperature of 10°C for 6 hours to finally produce pork with odor removed.
비교예 3 : 잡내를 제거한 돼지고기의 제조Comparative Example 3: Production of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 2차 숙성은 3℃의 온도에서 12시간 동안 수행하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, secondary aging was performed at a temperature of 3°C for 12 hours to finally produce pork from which odor was removed.
비교예 4 : 잡내를 제거한 돼지고기의 제조Comparative Example 4: Production of pork with odor removed
실시예 1과 동일한 방법으로 잡내를 제거한 돼지고기를 제조하였다. 다만 실시예 1과 달리 2차 숙성은 3℃의 온도에서 36시간 동안 수행하여, 최종적으로 잡내를 제거한 돼지고기를 제조하였다.Pork from which odor was removed was prepared in the same manner as in Example 1. However, unlike Example 1, secondary ripening was performed at a temperature of 3°C for 36 hours to finally produce pork with odor removed.
실험예Experiment example
실시예 1 ~ 12 및 비교예 1 ~ 4에서 제조된 잡내를 제거한 돼지고기 각각을 끊는 물(대파와 통후추가 포함된 물)에 투입하고, 20분동안 삶아 돼지고기 수육을 제조하였다. 제조한 돼지고기 수육을 먹지 좋은 크기로 썰어준 다음, 100명의 일반 성인이 각각 시식하도록 하여 7점법에 의한 풍미, 식감, 맛 및 전반적인 기호도를 평가하여 하기 표 1에 나타내었다(1-매우 나쁘다, 2-나쁘다, 3-약간 나쁘다, 4-보통이다, 5-약간 좋다, 6-좋다, 7-매우 좋다.). 이 때, 풍미는 돼지고기의 잡내가 나는지를 중점적으로 평가하였고, 7점에 가까울수록 잡내가 나지 않는 것으로 평가하였다.Each of the pork from which odor was removed prepared in Examples 1 to 12 and Comparative Examples 1 to 4 was placed in boiling water (water containing green onions and whole peppers) and boiled for 20 minutes to prepare boiled pork. The prepared boiled pork was cut into bite-size pieces, and then 100 adults each tasted it and evaluated the flavor, texture, taste, and overall preference using the 7-point method, as shown in Table 1 below (1 - very bad, 2-bad, 3-slightly bad, 4-average, 5-slightly good, 6-good, 7-very good.) At this time, the flavor was evaluated with a focus on whether the smell of pork was present, and the closer the score was to 7, the less unpleasant the smell was.
표 1에서 알 수 있듯이, 실시예 1에서 제조된 잡내를 제거한 돼지고기는 실시예 2 ~ 12 및 비교예 1 ~ 4에서 제조된 잡내를 제거한 돼지고기보다 잡내를 효과적으로 제거해 돼지고기의 풍미가 우수할 뿐만 아니라, 돼지고기의 맛 및 식감이 우수하고, 전반적인 기호도에 있어서도 우수함을 확인할 수 있었다.As can be seen in Table 1, the pork from which the odor was removed prepared in Example 1 removed the odor more effectively than the pork from which the odor was removed prepared in Examples 2 to 12 and Comparative Examples 1 to 4, and the pork flavor was superior. In addition, it was confirmed that the taste and texture of the pork was excellent, and that it was also excellent in terms of overall preference.
본 발명의 단순한 변형이나 변경은 이 분야의 통상의 지식을 가진 자에 의해서 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Simple modifications or changes to the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.
Claims (5)
1차 숙성한 돼지고기에 돼지고기 숙성용 도포액을 표면에 도포하고, 0 ~ 6℃의 온도에서 18 ~ 30시간동안 2차숙성시키는 제2단계;
를 포함하는 것을 특징으로 하는 돼지고기의 잡내 제거방법.
A first step of immersing pork in a composition for aging pork and then primary maturing it for 3 to 9 hours at a temperature of 0 to 6°C; and
A second step of applying a pork aging coating liquid to the surface of the primary aged pork and secondary aging it for 18 to 30 hours at a temperature of 0 to 6°C;
A method of removing odor from pork, comprising:
상기 돼지고기 숙성용 조성물은 물, 된장, 녹차 파우더, 오가피 파우더 및 소주가 혼합된 것을 특징으로 하는 돼지고기의 잡내 제거방법.
According to paragraph 1,
The composition for aging pork is a method of removing odor from pork, characterized in that it is a mixture of water, soybean paste, green tea powder, Osapia powder, and soju.
상기 돼지고기 숙성용 조성물은 물 100 중량부에 대하여, 된장 20 ~ 40 중량부, 녹차 파우더 1 ~ 10 중량부, 오가피 파우더 1 ~ 10 중량부 및 소주 5 ~ 25 중량부가 혼합된 것을 특징으로 하는 돼지고기의 잡내 제거방법.
According to paragraph 2,
The pork aging composition is a pig characterized in that 20 to 40 parts by weight of soybean paste, 1 to 10 parts by weight of green tea powder, 1 to 10 parts by weight of Schisandra chinensis powder, and 5 to 25 parts by weight of soju are mixed with 100 parts by weight of water. How to remove odor from meat.
상기 돼지고기 숙성용 도포액은 물, 사과퓨레, 배퓨레, 키위퓨레 및 월계수잎 분말이 혼합된 것을 특징으로 하는 돼지고기의 잡내 제거방법.
According to paragraph 1,
A method of removing odor from pork, characterized in that the coating liquid for aging pork is a mixture of water, apple puree, pear puree, kiwi puree, and bay leaf powder.
The coating liquid for aging pork is a mixture of 20 to 40 parts by weight of apple puree, 20 to 40 parts by weight of pear puree, 10 to 30 parts by weight of kiwi puree, and 1 to 10 parts by weight of bay leaf powder, based on 100 parts by weight of water. Characteristic method of removing odor from pork.
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