WO2020197206A2 - Cheese grilled short rib patties and method of preparing same - Google Patents

Cheese grilled short rib patties and method of preparing same Download PDF

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Publication number
WO2020197206A2
WO2020197206A2 PCT/KR2020/003924 KR2020003924W WO2020197206A2 WO 2020197206 A2 WO2020197206 A2 WO 2020197206A2 KR 2020003924 W KR2020003924 W KR 2020003924W WO 2020197206 A2 WO2020197206 A2 WO 2020197206A2
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Prior art keywords
cheese
tteokgalbi
meat
grilled
prepared
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PCT/KR2020/003924
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French (fr)
Korean (ko)
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WO2020197206A3 (en
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박규완
박태현
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박규완
박태현
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Publication of WO2020197206A2 publication Critical patent/WO2020197206A2/en
Publication of WO2020197206A3 publication Critical patent/WO2020197206A3/en

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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
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • 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

Definitions

  • the present invention relates to a cheese tteokgalbi containing cheese for grilling and a method for manufacturing the same, and in particular, a cheese tteokgalbi with improved flavor (noble taste of food) and palatability of the tteokgalbi by applying cheese for grilling instead of the ribs included in the traditional tteokgalbi, and its production It's about how.
  • cheese is a solid food made by coagulating milk, goat milk, or other mammalian milk, and there are over 1,000 kinds of cheese depending on the manufacturing method or the characteristics of raw materials. In general, if you use 10 kg of milk, you can make 1 kg of cheese.
  • Tteokgalbi is one of the traditional Korean dishes that are grilled on the ribs after seasoning with minced ribs. It is a popular food widely known to foreigners along with bulgogi and ribs. Recently, it is a packaged food or instant food produced by a processing company. Its consumer base is expanding further. Tteokgalbi originated from the palace as described above is a dish that originated in Damyang, Hwasun, Gyeonggi province, Yangju, and Ilwon in Gyeonggi-do, Gyeonggi-do. It is a food baked in a frying pan or on a grill.
  • Tteokgalbi is a food that can be enjoyed regardless of age or sex due to its soft meat. Especially, because it has a certain standardity, it is suitable for mass production and instant food, and the consumer group continues to increase. Accordingly, Tteokgalbi with various types of additives has been developed to suit the taste of consumers.
  • Patent Documents 1 to 3 An example of such a technique is disclosed in Patent Documents 1 to 3 below.
  • Patent Document 1 discloses a material cutting process for cutting pork belly and rice cake into a certain size, and unglazed pork belly cut in the first process in a heater.
  • Cheese kimchi samgyeopsal manufacturing process red pepper paste, starch syrup, garlic, onion, apple, pear, orange, sugar, plum extract, which wraps the outside with cheese and kimchi in the unglazed pork belly process,
  • a seasoning sauce manufacturing process in which sesame oil and pepper are crushed and mixed in a grinder and blender to prepare a seasoning sauce
  • a skewer manufacturing process in which the rice cake cut in the cutting process and the cheese kimchi pork belly of the cheese kimchi samgyeopsal manufacturing process are inserted into a skewer to make a skewer
  • Cheese kimchi consisting of a cooking process in which the skewers produced in the skewer manufacturing process are cooked for 5 to 10 minutes in a heater at 80-150°C, and the
  • Republic of Korea Patent Publication No. 10-1825883 (registered on January 30, 2018, Patent Document 2) includes the step of cutting pork, the first pulverizing the cut pork with a meat grinder, and the pulverized pig using a ball cutter. Secondary pulverization of the meat finely, 70 to 90 parts by weight of the secondly crushed pork in a mixer, 3 to 20 parts by weight of Hallumi cheese, 3 to 20 parts by weight of Queso Blanco cheese are selected and mixed Kneading the mixture, filling the kneaded mixture into the casing using a filler, smoking with a smoker, pasteurizing, cooling at -5 to 0 °C, and vacuum packaging, The step of smoking with the smoker is disclosed for a method of manufacturing a meat-processed product that smokes for 1 hour to 1 hour 30 minutes at a temperature set at 80 to 95°C.
  • Republic of Korea Patent Publication No. 10-1921283 discloses a seasoning sauce manufacturing step, a meat processing step of preparing meat and then processing it using a seasoning salt solution, and after preparing seaweed.
  • the seaweeds processing step of processing, the seasoning sauce, the processed meat and seaweeds are mixed and then mixed, and the seasoning and seaweeds are mixed with flour, starch powder, glutinous rice powder, bread powder and cheese powder, and then mixed It is disclosed for a method of manufacturing a tteokgalbi including the step of preparing a tteokgalbi.
  • Patent Document 2 discloses a meat-processed product with texture and flavor added by adding grilled cheese, but it is a structure in which cheese is mixed with crushed pork and filled in a casing to smoke. There was a problem that it could not be maintained.
  • Patent Document 3 discloses a technique for preparing Tteokgalbi by mixing flour, starch powder, glutinous rice powder, breadcrumbs, and cheese powder with seaweed-based meat, but as disclosed in Patent Documents 1 and 2 , There was a problem that cheese was mixed in the seaweed-tossed meat, and the texture of the cheese could not be maintained.
  • Tteok-galbi is a traditional food in the form of chopped ribs, seasoned and mixed, then aged, wrapped around ribs and grilled on a grill. There were problems such as secondary cooking.
  • An object of the present invention has been made to solve the above-described problems, and to provide a cheese tteokgalbi and a method of manufacturing the same, which can replace the ribs of the traditional tteokgalbi using cheese for roasting.
  • Another object of the present invention is to provide a cheese tteokgalbi and a method for manufacturing the same that can improve the noble taste of food by adding a cheese taste to the existing tteokgalbi taste.
  • Another object of the present invention is to provide cheese, nuts, dried fruits, dried vegetables, and the like to provide a cheese tteokgalbi capable of maintaining a uniform nutritional component and a method of manufacturing the same.
  • Another object of the present invention is to provide a cheese tteokgalbi including bamboo salt, inhibiting the growth of bacteria and subsequent decay, and increasing moisture retention and softness, and a method for producing the same.
  • the manufacturing method of cheese tteokgalbi comprises the steps of: (a) preparing meat for tteokgalbi including at least one of beef, pork, chicken, duck meat, and mutton, (b) cheese for grilling It characterized in that it comprises the step of providing a square rib shape, (c) combining the meat prepared in the step (a) for the grilled cheese prepared in the step (b).
  • a plurality of grooves are provided around the circumference of the grilled cheese in step (b) for bonding with the meat for the tteokgalbi.
  • the meat for tteokgalbi in the step (a) uses ribs with scratches formed in the horizontal and vertical directions after separating the meat of the beef ribs from the bone, and the step ( In b), the grilling cheese is characterized in that it is provided in a size of 40 to 50 mm in width, 20 to 30 mm in length, and 5 to 10 mm in thickness.
  • the meat for Tteokgalbi in the step (a) is any one of beef, pork, chicken, duck, and mutton, and is cut into a size of 5 to 16 mm after washing. It is provided, and the meat for Tteokgalbi is characterized in that it contains at least one of edible nuts, dried fruits, seeds, and dried vegetables.
  • the cheese tteokgalbi according to the present invention is characterized in that it is manufactured by the method of manufacturing the above-described cheese tteokgalbi.
  • the ribs are included by providing a structure in which the cheese for grilling is prepared in the shape of a rib bone in a square shape and the meat for tteokgalbi is combined with the grilling cheese. It is easier to eat Tteokgalbi than traditional Tteokgalbi, and the effect of cooking is obtained.
  • the flavor (noble taste of food) and palatability of tteokgalbi can be improved by using the cheese for grilling instead of the ribs of the traditional tteokgalbi.
  • tteokgalbi including at least one of cheese and edible nuts, dried fruits, seeds, and dried vegetables, the influence components of tteokgalbi can be maintained in a balanced manner. The effect is obtained.
  • the cheese tteokgalbi and its manufacturing method according to the present invention by preparing the tteokgalbi containing bamboo salt, the growth of bacteria and subsequent spoilage are inhibited, and moisture retention and softness are increased to increase the gel strength of meat. , You can get the unique effect of bamboo salt.
  • Figure 9 is a photograph showing a cheese tteokgalbi according to the present invention.
  • baking cheese as used herein applies, for example, Hallumi Cheese or Queso Blanco Cheese, but is not limited thereto, and cheese that can maintain its shape even when heated Is enough.
  • a starter a microorganism that is added to produce acid
  • the crude oil before coagulating the milk and undergoes fermentation.
  • the pH is lowered to about 5.2 to 5.4
  • the cheese is easily stretched by heat.
  • Hallumi cheese does not include a starter in the manufacturing process, but only goes through the process of solidifying with rennet. Therefore, it does not dissolve even if it is roasted due to its high pH and high melting point.
  • Hallumi cheese is sterilized and then inoculated with calcium chloride and rennet to the cooled crude oil and solidified to produce a curd, pulverized to a certain size, stirred, and press-molded curd, and whey After immersing in the coating and pressing again, curd can be cured in salt water and dried in a drying room to prepare.
  • Hallumi cheese has recently been used in grilled pork belly, grilled beef, skewered, and japchae.
  • Tteokgalbi refers to Korean Patent Registration No. 10-0894510, filed and registered by the present applicant,
  • the ribs of Tteokgalbi prepared by any one of 10-0920445, 10-1019463, 10-1181801, 10-1337445, and 10-1420387 can be applied.
  • the term “meat for Tteokgalbi” as applied to the present invention means including the ribs of Tteokgalbi in the above-described meat or meat.
  • nuts applied to the present invention is a class of tree fruits containing only edible seed flesh in a hard shell and dry skin, almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo biloba, pistachios, hazelnuts, cashew nuts, It means, but is not limited to, pecans, and the like, and “dried fruits” refers to edible fruits, which are prepared by cutting and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, bananas, etc.
  • seeds refers to seeds of edible grains or vegetables, such as sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, green beans, etc., but are not limited thereto, and “dried vegetables” means As a nutritious food obtained from leaves, roots, seeds and stems of edible plants, chop cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc. It means that it is prepared and dried, but is not limited thereto.
  • the bamboo salt applied to the present invention has a pale gray color, and is a processed salt that has a slight taste of the yolk of a boiled egg, and the raw material of the bamboo salt is sea salt, bamboo, pine, and mud, and the sea salt is specially processed at high temperature.
  • the sea salt bamboo salt, which has been grown for more than 3 years, is cut into a bamboo barrel made of red ocher, and the entrance is covered with red ocher, and then baked nine times with pine wood fire (over 1000°C) in an iron kiln is called gujuk salt.
  • bamboo salt strengthens the stomach from ancient times, has a strong detoxification effect, enhances white blood cells, sterilizes pathogens, has blood purification, anti-inflammatory and antipyretic effects, improves the acidic constitution into a weak alkaline constitution, and removes odors. , It has been reported that it is effective in various diseases, such as promoting appetite, and in this regard, effects on gastritis, gastric ulcer, and digestive system diseases, trauma treatment, and detoxification have been reported.
  • the term "molding" used in the present invention is to have a shape of an approximately square shape, like a traditional tteokgalbi shape, and may be an arbitrary shape such as a triangle or a circle.
  • FIGS. 2 to 6 are photographs showing an example of the cheese for grilling prepared in the manufacturing process of the cheese tteokgalbi according to the present invention.
  • a meat for tteokgalbi including at least one of beef, pork, chicken, duck, and mutton is prepared (S10).
  • the meat for Tteokgalbi includes at least one of beef, pork, chicken, duck meat, and mutton or ribs of Tteokgalbi with at least one of beef, pork, chicken, duck, and lamb, and edible nuts, It may be provided to contain at least one material of dry fruits, seeds, and dry vegetables.
  • step S10 beef ribs were used as meat for rice cakes, and after separating the meat of the beef ribs from the bones, cuts were performed in the horizontal and vertical directions as if hitting a radish, and evenly scratched. Such a uniform flaw on the meat has a binding power to the vehicle body, and increases the binding power with cheese to be described later.
  • the seasoning is onion, garlic, green onion, bamboo salt, and tteokgalbi seasoning of "Deokingwan” of Damyang operated by the applicant, and includes purified water, sea salt, skim soybean, high fructose, sodium L-glutamate (flavor enhancer), wheat I can.
  • the bamboo salt is prepared to include 1 to 5 parts by weight of bamboo salt based on 100 parts by weight of the total meat for rice cake galley according to the present invention. If the content of the bamboo salt is less than 1 part by weight, it is difficult to exhibit the efficacy of the bamboo salt, and if the content of the bamboo salt exceeds 5 parts by weight, there is a fear that it may be excessively salted by overlapping with the seasoning of the above-described Tteokgalbi. Therefore, the content of such bamboo salt may vary depending on the content of the seasoning of Tteokgalbi as described above.
  • the meat for Tteokgalbi is mixed with seasoning and at least one of edible nuts, dried fruits, seeds, and dried vegetables to form a traditional Tteokgalbi shape as shown in FIGS. 2 to 6.
  • beef ribs are used as meat for Tteokgal, but are not limited thereto, and pork ribs may be applied to reduce manufacturing costs, and pork and beef may be mixed and used, and cheese and It may contain beef fat or pork fat to improve its binding ability. Also, for pork, you can use the meat from the hind legs of the pork and the meat from the pork ribs.
  • the meat portion of the rib was separated from the bone and then cut in the horizontal and vertical directions as if hitting a radish, and uniformly scratched, but beef, pork, chicken, duck, and mutton were used as growth. It can also be prepared by cutting into a size of 5 to 16 mm after washing.
  • the cut size as described above is smoothly mixed with ingredients containing at least one of edible nuts, dried fruits, seeds, and dried vegetables during the manufacturing process of cheese tteokgalbi so that it has optimal chewiness, texture, and texture when ingested. It is for sake.
  • the chewiness and texture of the cheese Tteokgalbi prepared according to the present invention decrease when ingested, and when cutting to a size exceeding 16 mm, mixing with the material In the process, the ingredients are partially skewed, and the color, texture, and texture may deteriorate when the prepared cheese tteokgalbi is consumed.
  • the washed growth may be cut into a size of 6 to 8 mm using a conventional chopper.
  • step S10 45 to 50 parts by weight of meat of the hind leg of the pig and 20 to 25 parts of meat of the pork ribs with respect to 100 parts by weight of the total of the cheese tteokgalbi according to the present invention It may include 5 to 10 parts by weight of beef ribs, 5 to 10 parts by weight of bamboo salt, 1 to 5 parts by weight of bamboo salt, edible nuts, dry fruits, seeds, and 5 to 10 parts by weight of at least any one of dried vegetables and seasoning.
  • the amount of meat in the hind leg of the pork is less than 45 parts by weight, it is difficult to maintain the unique taste of Tteokgalbi by pork, and if it exceeds 50 parts by weight, the content of other ingredients is lowered, and the characteristics of the present invention cannot be maintained.
  • the meat of the pork ribs portion is less than 20 parts by weight, it is difficult to maintain the taste of the ribs according to the present invention, and if it exceeds 25 parts by weight, it is difficult to maintain the unique taste of Tteokgalbi.
  • it includes 48 parts by weight of meat of the hind leg portion of the pork and 22 parts by weight of the meat of the pork ribs portion with respect to the total 100 parts by weight of Tteok-galbi.
  • the beef ribs are less than 5 parts by weight, it is difficult to maintain the taste of the tteokgalbi according to the present invention, and if it exceeds 10 parts by weight, it is not preferable due to an increase in manufacturing cost.
  • it contains 6 to 7 parts by weight.
  • the content of the bamboo salt is less than 1 part by weight, it is difficult to exhibit the efficacy of the bamboo salt, and if the content of the bamboo salt exceeds 5 parts by weight, there is a fear that the content of the bamboo salt may overlap with the seasoning and become excessively salty. Therefore, the content of such bamboo salt may vary depending on the content of the seasoning as described above.
  • the nuts may include almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, pecans, etc., but are not limited thereto, and roasted almonds or walnuts in consideration of nutritional components and favorability of food and drinkers Is applied, and you can use a piece of nut sliced into a thickness of 1 to 2 mm.
  • the color of the cheese tteokgalbi can be improved by maintaining a color different from the color of the cheese tteokgalbi by using nuts in a powdered state.
  • the dried fruits may be applied by slicing and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, bananas, etc., but is not limited thereto, and in consideration of nutritional ingredients and food and beverage preference, apples Alternatively, mandarin oranges are applied, and dried fruits can be sliced into a thickness of 1 to 2 mm.
  • the seeds may include sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, mung beans, etc., but are not limited thereto, and sunflower seeds or perilla seeds are applied in consideration of nutritional components and favorability of food and drinkers. , It is desirable to use it in the form of a seed.
  • the dried vegetables may be applied by slicing and drying Chinese cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc., but is not limited thereto.
  • spinach or tomato is applied, and dried vegetables are sliced into a thickness of 1 to 2 mm.
  • nuts, dried fruits, seeds, and dried vegetables as described above, it may be provided to be entirely contained in cheese tteokgalbi, but in consideration of the taste of food and drinkers, one or two of nuts, dried fruits, seeds, and dried vegetables It may be provided to contain more than one.
  • the almond flour and walnut flour are provided with 2 to 5 parts by weight, respectively, based on 100 parts by weight of the whole cheese tteokgalbi. If the above-described fraction is less than 2 parts by weight, it is difficult to recognize the state of almonds or walnuts contained in the cheese tteokgalbi, and when the amount of almond flakes and walnut flakes each exceed 5 parts by weight, the binding strength of the meat for cheese and tteokgalbi described later Will lower it.
  • a cheese for roasting is prepared for combining with the meat for the rice cake prepared in step S10 (S20).
  • the cheese for grilling applied to the present invention is provided in the shape of a rib bone in a square shape included in the traditional tteokgalbi. That is, the grilled cheese may be provided in a square size of, for example, 40 to 50 mm in width, 20 to 30 mm in length, and 5 to 10 mm in thickness, similar to the shape of ribs included in traditional Tteokgalbi.
  • the grilled cheese may be provided in an approximately rectangular shape as shown in FIG. 2 and may be combined with the meat for the above-described Tteokgal.
  • the grilling cheese is provided in a substantially rectangular shape, and a plurality of holes may be provided in the central portion of the grilling cheese for binding strength with meat for cheese and rice cake during the cooking process.
  • the grilling cheese is provided in an approximately rectangular shape, as shown in FIG. 4, and in the cooking process, the left and right portions of the grilling cheese are cut out for binding strength with meat for cheese and rice cakes to provide a " ⁇ "-shaped groove. have.
  • the grilling cheese is provided in an approximately rectangular shape, as shown in FIG. 5, and in the cooking process, a portion of the left and right sides of the grilling cheese is cut to provide a " ⁇ "-shaped groove for bonding with the meat for cheese and rice cake galls. May be.
  • the grilling cheese is provided in an approximately rectangular shape, and a plurality of grooves may be provided on the left and right sides of the grilling cheese for bonding strength with meat for cheese and rice cake during the cooking process.
  • FIG. 6 shows a structure in which a plurality of grooves are provided on the left and right sides of the cheese, it is not limited thereto, and a plurality of grooves may also be provided in the upper and lower portions.
  • FIG. 7 is a photograph showing a cooking process in a state in which the meat for Tteokgalbi prepared in the manufacturing process of the cheese Tteokgalbi according to the present invention and cheese for roasting are combined.
  • FIG. 8 is a photograph showing a cooking process of cheese tteokgalbi according to the present invention
  • FIG. 9 is a photograph showing a cheese tteokgalbi according to the present invention after cooking.
  • the cheese Tteokgalbi formed as shown in FIGS. 3 to 7 by providing a plurality of holes in the central portion of the grilled cheese and combined with the meat for Tteokgalbi was cooked with, for example, charcoal fire.
  • the traditional Tteokgalbi from Company A, the Tteokgalbi from Company B, and the bones of the company consist of 10 panelists in 10s, 20s, 30s, 40s, 50s, 60s each living in Gwangju Metropolitan City and Damyang-gun.
  • the average value was calculated and compared by a score of 5 points. At this time, in terms of flavor and overall palatability, 5 points are the most excellent, and 1 point indicates the poorest quality.
  • Table 1 shows the flavor of the cheese Tteokgalbi according to the present invention, the Tteokgalbi of Company A on the market, and the Tteokgalbi of Company B on the market (noble taste of food) in the 10s, 20s, 30s, This is the result showing the average of 10 people in their 40s, 50s, and 60s.
  • Tteokgalbi from Company A Tteokgalbi from Company B
  • Tteokgalbi of Company A showed superior flavor than Tteokgalbi of Company B, but the flavor of cheese Tteokgalbi according to the present invention was compared to Tteokgalbi of Company A and Tteokgalbi of Company B by cheese taste. Compared to that, it can be seen that it is very superior through the previous generation. However, in their 50s and 60s, it was considered that the food culture that was unfamiliar with cheese was the reason that they gave lower ratings than those in their teens to 40s. This is the result showing the average value of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s for the overall palatability of Tteokgalbi.
  • Tteokgalbi from Company A Tteokgalbi from Company B
  • the Tteokgalbi of Company A and the Tteokgalbi of Company B were not specified in any of the products as typical preferences.
  • the cheese Tteokgalbi according to the present invention was found to be excellent for generations since the inclusion of cheese for grilling and the inconvenience of removing ribs from the traditional Tteokgalbi and ingestion were eliminated. That is, since the present invention facilitates the intake of Tteokgalbi than traditional Tteokgalbi containing ribs, palatability was high across all ages.

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Abstract

The present invention relates to cheese grilled short rib patties having improved flavor (refined taste of food) and palatability by applying grilled cheese instead of rib bones included in traditional short rib patties, and to a method of preparing same, the method comprising: (a) preparing meat for grilled short rib patties, comprising at least one among beef, pork, chicken, duck meat, and lamb; (b) preparing grilled cheese in the rectangular shape of a rib bone; and (c) combining the grilled cheese prepared in step (b) with the meat for grilled short rib patties prepared in step (a). The grilled short rib patties thus prepared can be easier to consume and simpler to cook than conventional grilled short rib patties containing rib bones.

Description

치즈 떡갈비 및 그의 제조 방법Cheese Tteokgalbi and its manufacturing method
본 발명은 구이용 치즈를 함유한 치즈 떡갈비 및 그의 제조 방법에 관한 것으로, 특히 전통 떡갈비에 포함된 갈비뼈 대신 구이용 치즈를 적용하여 떡갈비의 풍미(음식의 고상한 맛)와 기호성을 향상시킨 치즈 떡갈비 및 그의 제조 방법에 관한 것이다.The present invention relates to a cheese tteokgalbi containing cheese for grilling and a method for manufacturing the same, and in particular, a cheese tteokgalbi with improved flavor (noble taste of food) and palatability of the tteokgalbi by applying cheese for grilling instead of the ribs included in the traditional tteokgalbi, and its production It's about how.
일반적으로, 치즈는 우유, 산양유 또는 기타 포유류의 젖을 응고시켜 만든 고체 음식으로서, 제조 방법이나 원재료의 특성에 따라 1,000 가지가 넘는 치즈의 종류가 있다. 일반적으로 우유를 10kg 사용하면 1kg의 치즈를 만들 수 있다.In general, cheese is a solid food made by coagulating milk, goat milk, or other mammalian milk, and there are over 1,000 kinds of cheese depending on the manufacturing method or the characteristics of raw materials. In general, if you use 10 kg of milk, you can make 1 kg of cheese.
원료유로부터 치즈를 만들기까지 오랜 시간과 정성이 필요하기 때문에 매우 영양가치가 높고 귀중한 식품이라고 할 수 있다. 치즈의 역사는 어떻게 시작되었는지에 대한 확실한 사실은 없으나, BC 7,000년 인류문화의 발생지인 유프라테스 강가의 농경 유적지에서 빵과 치즈가 이미 주요 식품이었을 것이라는 추정을 하고 있고, BC 3,000년 젖짜는 광경과 우유를 응고시키는 그림이 벽화에서 출토되기도 하였다.It can be said to be a very valuable food with high nutritional value because it takes a long time and sincerity to make cheese from raw oil. Although there is no clear fact as to how the history of cheese began, it is estimated that bread and cheese were already the main food products at the agricultural site along the Euphrates River, the birthplace of human culture in 7,000 BC. A painting that solidifies the wall has been excavated from the mural.
옛날에는 동물의 가죽이나 내장을 용기로 사용했는데, 여기에서 나오는 렌넷(송아지의 위 내막에 있는 우유를 응고시키는 효소)이 담겨있는 동물의 젖에 작용하여 응고되어 치즈가 된 것을 우연히 발견하였다는 고대 아라비아의 카나나(Kanana )라 불리는 행상인의 설이 전해진다.In the olden days, animal skins or intestines were used as containers, but it is said that they accidentally discovered that the rennet (an enzyme that coagulates milk in the stomach lining of calves) was coagulated and turned into cheese. There is a theory of a hawker called Kanana in Arabia.
우리나라에서는 벨기에의 지정환 신부(본명 : 디디에 세르스테반스)가 전라북도 임실에서 1967년 치즈를 생산한 것을 최초로 볼 수 있으며, 이후 국내 치즈 제조 기술은 계속해서 발전해 왔다. In Korea, it is the first to be seen that Belgian Father Jeon Ji-hwan (real name: Didier Cerstebans) produced cheese in Imsil, Jeollabuk-do in 1967, and since then, domestic cheese manufacturing technology has continued to develop.
한편, 떡갈비는 갈빗살을 다져서 양념한 후 갈비뼈에 얹어 구운 한국의 전통요리 중 하나로서 불고기나 갈비 등과 함께 내 외국인에게 널리 알려져 있는 인기 식품이며, 최근에는 가공업체에서 생산된 포장식품 또는 즉석조리 식품으로 그 소비층을 더욱 넓혀가고 있다. 이와 같이 궁중에서 유래한 떡갈비는 전라도 담양, 화순과 경기도 광주, 양주, 일원에서 시작된 요리로서, 갈빗살을 곱게 갈아서 방망이로 두들긴 후 양념과 반죽하여 갈비뼈에 붙이거나 또는 일정한 모양으로 성형하여 양념장을 발라 프라이팬이나 석쇠에 구워낸 식품이다.On the other hand, Tteokgalbi is one of the traditional Korean dishes that are grilled on the ribs after seasoning with minced ribs. It is a popular food widely known to foreigners along with bulgogi and ribs. Recently, it is a packaged food or instant food produced by a processing company. Its consumer base is expanding further. Tteokgalbi originated from the palace as described above is a dish that originated in Damyang, Hwasun, Gyeonggi Province, Yangju, and Ilwon in Gyeonggi-do, Gyeonggi-do. It is a food baked in a frying pan or on a grill.
이러한 떡갈비는 고기가 부드러워 먹기에 편리하여 남녀노소를 불문하고 즐길 수 있는 식품이며, 특히 일정한 규격성을 갖기 때문에 대량 생산 및 즉석식품으로 적합하여 소비층이 계속하여 증가하고 있는 추세이다. 이에 소비자의 입맛을 맞추기 위해 다양한 종류의 첨가물을 첨가한 떡갈비가 개발되고 있다.Tteokgalbi is a food that can be enjoyed regardless of age or sex due to its soft meat. Especially, because it has a certain standardity, it is suitable for mass production and instant food, and the consumer group continues to increase. Accordingly, Tteokgalbi with various types of additives has been developed to suit the taste of consumers.
이러한 기술의 일 예가 하기 특허문헌 1 내지 3 등에 개시되어 있다.An example of such a technique is disclosed in Patent Documents 1 to 3 below.
예를 들어, 대한민국 공개특허공보 제2018-0119807호(2018.11.05 공개, 특허문헌 1)에는 삼겹살과 떡을 일정한 크기로 재단하는 재료 재단공정, 상기 제1공정에서 재단된 삼겹살을 가열기에서 초벌구이를 하는 초벌구이공정, 초벌구이 공정에서 초벌구이가 된 삼겹살에 치즈와 김치로 외면을 감싸 치즈김치 삼겹살을 제조하는 치즈김치 삼겹살 제조공정, 고추장, 물엿, 마늘, 양파, 사과, 배, 오렌지, 설탕, 매실엑기스, 참기름, 후추를 분쇄·혼합기에서 분쇄 및 혼합하여 양념소스를 제조하는 양념소스 제조공정, 꼬챙이에 상기 재단공정에서 재단된 떡과 치즈김치 삼겹살 제조공정의 치즈김치 삼겹살을 끼워서 꼬치로 제작하는 꼬치 제작공정, 상기 꼬치 제작공정에서 제작된 꼬치를 80~150℃의 가열기에서 5~10분간 익히는 익힘 공정, 상기 익힘 공정에서 익혀진 꼬치에 상기 양념소스 제조공정의 양념소스를 도포하는 도포공정으로 이루어진 치즈김치 삼겹살 꼬치 제조방법에 대해 개시되어 있다.For example, Korean Patent Application Publication No. 2018-0119807 (published on November 5, 2018, Patent Document 1) discloses a material cutting process for cutting pork belly and rice cake into a certain size, and unglazed pork belly cut in the first process in a heater. Cheese kimchi samgyeopsal manufacturing process, red pepper paste, starch syrup, garlic, onion, apple, pear, orange, sugar, plum extract, which wraps the outside with cheese and kimchi in the unglazed pork belly process, A seasoning sauce manufacturing process in which sesame oil and pepper are crushed and mixed in a grinder and blender to prepare a seasoning sauce, and a skewer manufacturing process in which the rice cake cut in the cutting process and the cheese kimchi pork belly of the cheese kimchi samgyeopsal manufacturing process are inserted into a skewer to make a skewer , Cheese kimchi consisting of a cooking process in which the skewers produced in the skewer manufacturing process are cooked for 5 to 10 minutes in a heater at 80-150°C, and the seasoning sauce of the seasoning sauce manufacturing process is applied to the skewers cooked in the cooking process. Disclosed is a method for manufacturing pork belly skewers.
또 대한민국 등록특허공보 제10-1825883호(2018.01.30 등록, 특허문헌 2)에는 돼지고기를 절단하는 단계, 절단한 돼지고기를 고기 분쇄기로 1차 분쇄하는 단계, 볼커터기를 사용하여 분쇄된 돼지고기를 미세하게 2차 분쇄하는 단계, 혼합기에 2차로 분쇄된 돼지고기 70 내지 90중량부를 넣고, 할루미 치즈 3 내지 20중량부, 퀘소 블랑코 치즈 3 내지 20중량부 중 하나를 선택하여 넣어 혼합된 혼합물을 반죽하는 단계, 반죽이 된 혼합물을 충진기를 이용해 케이싱에 충진하는 단계, 훈연기로 훈연하는 단계, 저온살균 하는 단계, -5 내지 0℃에서 냉각시키는 단계 및 진공 포장하는 단계를 포함하고, 상기 훈연기로 훈연하는 단계는 80 내지 95℃로 설정된 온도에서 1시간 내지 1시간 30분 동안 훈연하는 육가공 제품 제조방법에 대해 개시되어 있다.In addition, Republic of Korea Patent Publication No. 10-1825883 (registered on January 30, 2018, Patent Document 2) includes the step of cutting pork, the first pulverizing the cut pork with a meat grinder, and the pulverized pig using a ball cutter. Secondary pulverization of the meat finely, 70 to 90 parts by weight of the secondly crushed pork in a mixer, 3 to 20 parts by weight of Hallumi cheese, 3 to 20 parts by weight of Queso Blanco cheese are selected and mixed Kneading the mixture, filling the kneaded mixture into the casing using a filler, smoking with a smoker, pasteurizing, cooling at -5 to 0 °C, and vacuum packaging, The step of smoking with the smoker is disclosed for a method of manufacturing a meat-processed product that smokes for 1 hour to 1 hour 30 minutes at a temperature set at 80 to 95°C.
한편, 대한민국 등록특허공보 제10-1921283호(2018.11.16 등록, 특허문헌 3)에는 양념장을 제조하는 양념장 제조 단계, 고기를 준비한 후 양념 염지액을 이용하여 가공하는 고기 가공 단계, 해초류를 준비한 후 가공하는 해초류 가공 단계, 상기 양념장, 가공된 고기 및 해초류를 혼합한 후 버무리는 버무림 단계 및 상기 양념장 및 해초류가 버무려진 고기에 밀가루, 전분가루, 찹쌀가루, 빵가루 및 치즈가루를 혼합한 후 버무려 떡갈비를 제조하는 떡갈비 제조 단계를 포함하는 떡갈비의 제조방법에 대해 개시되어 있다.On the other hand, Republic of Korea Patent Publication No. 10-1921283 (registered on November 16, 2018, Patent Document 3) discloses a seasoning sauce manufacturing step, a meat processing step of preparing meat and then processing it using a seasoning salt solution, and after preparing seaweed. The seaweeds processing step of processing, the seasoning sauce, the processed meat and seaweeds are mixed and then mixed, and the seasoning and seaweeds are mixed with flour, starch powder, glutinous rice powder, bread powder and cheese powder, and then mixed It is disclosed for a method of manufacturing a tteokgalbi including the step of preparing a tteokgalbi.
상술한 바와 같은 특허문헌 1에 개시된 기술에서는 단순히 삼겹살과 떡을 재단하고, 삼겹살의 외면을 김치와 치즈로 감싸 꼬치를 제조하므로, 조리 과정에서 치즈가 녹아 그 형태를 유지할 수 없으며, 구우면서 녹아 식감이 사라지게 되고, 충진된 육가공제품 외부로 흘러내려 먹기가 불편하다는 문제가 있었다.In the technology disclosed in Patent Document 1 as described above, the pork belly and rice cake are simply cut, and the outer surface of the pork belly is wrapped with kimchi and cheese to prepare skewers, so the cheese cannot be melted in the cooking process to maintain its shape, and the texture is melted while baking. There was a problem that it disappeared, and it was inconvenient to eat as it flowed to the outside of the processed meat product.
또 상기 특허문헌 2에 개시된 기술에서는 구워먹는 치즈를 첨가하여 식감과 풍미를 살린 육가공 제품에 대해 개시되어 있지만, 치즈를 분쇄한 돼지고기와 혼합하고 케이싱에 충진하여 훈연하는 구조로서, 치즈 고유의 식감을 유지할 수 없다는 문제가 있었다.In addition, the technology disclosed in Patent Document 2 discloses a meat-processed product with texture and flavor added by adding grilled cheese, but it is a structure in which cheese is mixed with crushed pork and filled in a casing to smoke. There was a problem that it could not be maintained.
또한, 상기 특허문헌 3에는 해초류가 버무려진 고기에 밀가루, 전분가루, 찹쌀가루, 빵가루 및 치즈가루를 혼합한 후 버무려 떡갈비를 제조하는 기술에 대해 개시되어 있지만, 상기 특허문헌 1 및 2에 개시된 바와 같이, 해초류가 버무려진 고기 내에 치즈가 혼합되어 치즈 고유의 식감을 유지할 수 없다는 문제가 있었다.In addition, Patent Document 3 discloses a technique for preparing Tteokgalbi by mixing flour, starch powder, glutinous rice powder, breadcrumbs, and cheese powder with seaweed-based meat, but as disclosed in Patent Documents 1 and 2 , There was a problem that cheese was mixed in the seaweed-tossed meat, and the texture of the cheese could not be maintained.
한편, 떡갈비는 갈빗살을 다져서 양념하여 혼합한 후 숙성하여 갈비뼈에 두른 것을 석쇠에 굽는 형태의 전통식품으로서, 갈비뼈 등을 제거하고 섭취해야 하므로 취식이 번거로운 문제점이 있으며, 갈비뼈에 붙어 있는 갈빗살을 뜯기 위해 2차 조리를 하는 등의 문제가 있었다.On the other hand, Tteok-galbi is a traditional food in the form of chopped ribs, seasoned and mixed, then aged, wrapped around ribs and grilled on a grill. There were problems such as secondary cooking.
본 발명의 목적은 상술한 바와 같은 문제점을 해결하기 위해 이루어진 것으로서, 구이용 치즈를 사용하여 전통 떡갈비의 갈비뼈를 대체할 수 있는 치즈 떡갈비 및 그의 제조 방법을 제공하는 것이다.An object of the present invention has been made to solve the above-described problems, and to provide a cheese tteokgalbi and a method of manufacturing the same, which can replace the ribs of the traditional tteokgalbi using cheese for roasting.
본 발명의 다른 목적은 기존의 떡갈비 맛에 치즈 맛을 부가하여 음식의 고상한 맛을 향상시킬 수 있는 치즈 떡갈비 및 그의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a cheese tteokgalbi and a method for manufacturing the same that can improve the noble taste of food by adding a cheese taste to the existing tteokgalbi taste.
본 발명의 또 다른 목적은 치즈, 견과류, 건조 과일류, 건조 채소류 등을 함유시켜 영양 성분을 균일하게 유지할 수 있는 치즈 떡갈비 및 그의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide cheese, nuts, dried fruits, dried vegetables, and the like to provide a cheese tteokgalbi capable of maintaining a uniform nutritional component and a method of manufacturing the same.
본 발명의 또 다른 목적은 죽염을 함유하여 박테리아의 성장과 차후의 부패를 저해하며, 수분 유지 및 연화도를 증가시키는 치즈 떡갈비 및 그의 제조 방법을 제공하는 것이다.Another object of the present invention is to provide a cheese tteokgalbi including bamboo salt, inhibiting the growth of bacteria and subsequent decay, and increasing moisture retention and softness, and a method for producing the same.
상기 목적을 달성하기 위해 본 발명에 따른 치즈 떡갈비의 제조 방법은 (a) 쇠고기, 돼지고기, 닭고기, 오리 고기, 양고기 중의 적어도 어느 하나를 포함하는 떡갈비용 육류를 마련하는 단계, (b) 구이용 치즈를 사각 형태의 갈비뼈 형상으로 마련하는 단계, (c) 상기 단계 (b)에서 마련된 상기 구이용 치즈에 상기 단계 (a)에서 마련된 떡갈비용 육류를 결합하는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the manufacturing method of cheese tteokgalbi according to the present invention comprises the steps of: (a) preparing meat for tteokgalbi including at least one of beef, pork, chicken, duck meat, and mutton, (b) cheese for grilling It characterized in that it comprises the step of providing a square rib shape, (c) combining the meat prepared in the step (a) for the grilled cheese prepared in the step (b).
또 본 발명에 따른 치즈 떡갈비의 제조 방법에서, 상기 단계 (b)에서 상기 구이용 치즈의 둘레에는 상기 떡갈비용 육류와의 결합을 위해 다수의 홈이 마련된 것을 특징으로 한다.In addition, in the method of manufacturing a cheese tteokgalbi according to the present invention, a plurality of grooves are provided around the circumference of the grilled cheese in step (b) for bonding with the meat for the tteokgalbi.
또 본 발명에 따른 치즈 떡갈비의 제조 방법에서, 상기 단계 (a)에서 상기 떡갈비용 육류는 쇠갈비 살의 살 부분을 뼈에서 분리한 후 가로 방향 및 세로 방향으로 흠집이 형성된 갈빗살을 사용하고, 상기 단계 (b)에서 상기 구이용 치즈는 가로 40~50㎜, 세로 20~30㎜, 두께 5~10㎜의 크기로 마련된 것을 특징으로 한다.In addition, in the manufacturing method of cheese tteokgalbi according to the present invention, the meat for tteokgalbi in the step (a) uses ribs with scratches formed in the horizontal and vertical directions after separating the meat of the beef ribs from the bone, and the step ( In b), the grilling cheese is characterized in that it is provided in a size of 40 to 50 mm in width, 20 to 30 mm in length, and 5 to 10 mm in thickness.
또 본 발명에 따른 치즈 떡갈비의 제조 방법에서, 상기 단계 (a)에서 상기 떡갈비용 육류는 쇠고기, 돼지고기, 닭고기, 오리고기, 양고기 중의 어느 하나의 생육으로서 세척 후 5~16㎜의 크기로 절단되어 마련되고, 상기 떡갈비용 육류에는 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나가 포함되는 것을 특징으로 한다.In addition, in the manufacturing method of cheese Tteokgalbi according to the present invention, the meat for Tteokgalbi in the step (a) is any one of beef, pork, chicken, duck, and mutton, and is cut into a size of 5 to 16 mm after washing. It is provided, and the meat for Tteokgalbi is characterized in that it contains at least one of edible nuts, dried fruits, seeds, and dried vegetables.
또한, 상기 목적을 달성하기 위해 본 발명에 따른 치즈 떡갈비는 상술한 치즈 떡갈비의 제조 방법에 의해 제조된 것을 특징으로 한다.In addition, in order to achieve the above object, the cheese tteokgalbi according to the present invention is characterized in that it is manufactured by the method of manufacturing the above-described cheese tteokgalbi.
상술한 바와 같이, 본 발명에 따른 치즈 떡갈비 및 그의 제조 방법에 의하면, 구이용 치즈를 사각 형태의 갈비뼈 형상으로 마련하고 이 구이용 치즈에 떡갈비용 육류를 결합하는는 구조를 구비하는 것에 의해, 갈비뼈가 포함된 전통 떡갈비보다 떡갈비의 섭취를 용이하게 하며, 조리를 간편하게 할 수 있다는 효과가 얻어진다.As described above, according to the cheese tteokgalbi and its manufacturing method according to the present invention, the ribs are included by providing a structure in which the cheese for grilling is prepared in the shape of a rib bone in a square shape and the meat for tteokgalbi is combined with the grilling cheese. It is easier to eat Tteokgalbi than traditional Tteokgalbi, and the effect of cooking is obtained.
또 본 발명에 따른 치즈 떡갈비 및 그의 제조 방법에 의하면, 전통 떡갈비의 갈비뼈 대신 구이용 치즈를 사용하는 것에 의해 떡갈비의 풍미(음식의 고상한 맛)와 기호성을 향상시킬 수 있다는 효과가 얻어진다.In addition, according to the cheese tteokgalbi and its manufacturing method according to the present invention, the flavor (noble taste of food) and palatability of tteokgalbi can be improved by using the cheese for grilling instead of the ribs of the traditional tteokgalbi.
또 본 발명에 따른 치즈 떡갈비 및 그의 제조 방법에 의하면, 치즈 및 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나를 포함하는 떡갈비를 마련하는 것에 의해 떡갈비의 영향 성분을 균형있게 유지할 수 있다는 효과가 얻어진다.In addition, according to the cheese tteokgalbi and its manufacturing method according to the present invention, by preparing tteokgalbi including at least one of cheese and edible nuts, dried fruits, seeds, and dried vegetables, the influence components of tteokgalbi can be maintained in a balanced manner. The effect is obtained.
또 본 발명에 따른 치즈 떡갈비 및 그의 제조 방법에 의하면, 죽염을 함유한 떡갈비를 마련하는 것에 의해, 박테리아의 성장과 차후의 부패를 저해하며, 수분 유지 및 연화도를 증대하여 고기의 겔 강도를 시키며, 죽염 특유의 효과를 얻을 수 있다.In addition, according to the cheese tteokgalbi and its manufacturing method according to the present invention, by preparing the tteokgalbi containing bamboo salt, the growth of bacteria and subsequent spoilage are inhibited, and moisture retention and softness are increased to increase the gel strength of meat. , You can get the unique effect of bamboo salt.
도 1은 본 발명에 따른 치즈 떡갈비의 제조 과정을 설명하기 위한 공정도,1 is a process chart for explaining the manufacturing process of cheese tteokgalbi according to the present invention,
도 2 내지 도 6은 본 발명에 따른 치즈 떡갈비의 제조 과정에서 마련된 구이용 치즈의 일 예를 나타내는 사진,2 to 6 are photographs showing an example of cheese for grilling prepared in the manufacturing process of cheese Tteokgalbi according to the present invention,
도 7은 본 발명에 따른 치즈 떡갈비의 제조 과정에서 마련된 떡갈비용 육류와 구이용 치즈의 결합 상태를 나타내는 사진,7 is a photograph showing the combined state of the meat and cheese for grilling prepared in the manufacturing process of the cheese tteokgalbi according to the present invention,
도 8은 본 발명에 따른 치즈 떡갈비의 조리 과정을 나타내는 사진,8 is a photograph showing a cooking process of cheese tteokgalbi according to the present invention,
도 9는 본 발명에 따른 치즈 떡갈비를 나타내는 사진.Figure 9 is a photograph showing a cheese tteokgalbi according to the present invention.
본 발명의 상기 및 그 밖의 목적과 새로운 특징은 본 명세서의 기술 및 첨부 도면에 의해 더욱 명확하게 될 것이다.The above and other objects and new features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.
본원에서 사용하는 용어 "구이용 치즈"는 예를 들어 할루미 치즈(Halloumi Cheese) 또는 퀘소 블랑코 치즈(Queso Blanco Cheese)를 적용하지만, 이에 한정되는 것은 아니고, 가열을 하여도 그 형태를 유지할 수 있는 치즈이면 충분하다. The term "baking cheese" as used herein applies, for example, Hallumi Cheese or Queso Blanco Cheese, but is not limited thereto, and cheese that can maintain its shape even when heated Is enough.
일반적으로 치즈를 만들 때에는 우유를 응고시키기 전에 산 생성을 위해 첨가하는 미생물인 스타터(Starter)를 원유에 첨가해 발효과정을 거치게 되며, 이로 인해 5.2~5.4 정도로 pH가 낮아지게 되면 치즈는 열에 잘 늘어나는 성질을 가지게 된다. 그러나 할루미 치즈는 제조과정에 스타터를 넣지 않고, 렌넷을 넣어 응고시키는 과정만 거친다. 따라서, pH와 녹는점이 높아 불에 구워도 녹지 않는다. In general, when making cheese, a starter, a microorganism that is added to produce acid, is added to the crude oil before coagulating the milk and undergoes fermentation. As a result, when the pH is lowered to about 5.2 to 5.4, the cheese is easily stretched by heat. Have a property. However, Hallumi cheese does not include a starter in the manufacturing process, but only goes through the process of solidifying with rennet. Therefore, it does not dissolve even if it is roasted due to its high pH and high melting point.
즉 할루미 치즈는 살균한 후 냉각한 원유에 대하여 염화칼슘과 렌넷(rennet) 을 접종하고 응고시켜 커드(curd)를 제조하고, 일정 크기로 분쇄하고 교반하고, 커드를 압착 성형하고, 유청(whey)에 담가 코팅한 후 다시 압착한 다음에 커드를 소금물에 염지하고, 건조실에서 건조하여 제조할 수 있다.In other words, Hallumi cheese is sterilized and then inoculated with calcium chloride and rennet to the cooled crude oil and solidified to produce a curd, pulverized to a certain size, stirred, and press-molded curd, and whey After immersing in the coating and pressing again, curd can be cured in salt water and dried in a drying room to prepare.
이러한 할루미 치즈는 최근 삼겹살 구이 요리, 소고기 구이 요리, 꼬치구이 요리, 잡채 요리 등에 사용되고 있다.Hallumi cheese has recently been used in grilled pork belly, grilled beef, skewered, and japchae.
본 발명에 적용되는 용어 '육류'는 식용 가능한 쇠고기, 돼지고기, 닭고기, 오리 고기, 양고기 중의 적어도 어느 하나를 의미하고, "떡갈비"는 본 출원인이 출원하여 등록된 대한민국 특허 등록 번호 10-0894510, 10-0920445, 10-1019463, 10-1181801, 10-1337445, 10-1420387 중의 어느 하나에 의해 마련된 떡갈비의 갈빗살을 적용할 수 있다. The term'meat' applied to the present invention means at least one of edible beef, pork, chicken, duck meat, and mutton, and "Tteokgalbi" refers to Korean Patent Registration No. 10-0894510, filed and registered by the present applicant, The ribs of Tteokgalbi prepared by any one of 10-0920445, 10-1019463, 10-1181801, 10-1337445, and 10-1420387 can be applied.
또 본 발명에 적용되는 용어 '떡갈비용 육류'는 상술한 육류 또는 육류에 떡갈비의 갈비살을 포함하는 것을 의미한다.In addition, the term “meat for Tteokgalbi” as applied to the present invention means including the ribs of Tteokgalbi in the above-described meat or meat.
또한, 본 발명에 적용되는 "견과류"는 딱딱한 껍데기와 마른 껍질 속에 식용 가능한 씨앗 속살만 들어가 있는 나무 열매의 부류로서, 아몬드, 땅콩, 밤, 호두, 잣, 은행나무 열매, 피스타치오, 헤이즐럿, 캐슈넛, 피칸 등을 의미하지만 이에 한정되는 것은 아니고, "건조 과일류"는 식용 가능한 과실로서, 사과, 배, 귤, 오렌지, 딸기, 복숭아, 살구, 매실, 바나나 등을 세절하고 건조하여 마련된 것을 의미하지만 이에 한정되는 것은 아니며, "씨앗류"는 식용 가능한 곡식이나 채소 따위의 씨로서, 해바라기씨, 참깨씨, 들깨씨, 옥수수, 콩, 팥, 녹두 등을 의미하지만 이에 한정되는 것은 아니며, "건조 채소류"는 식용 가능한 식물의 잎, 뿌리, 씨앗, 줄기 등에서 얻는 영양가 있는 식품으로서, 배추, 양배추, 시금치, 쑥갓, 양파, 파, 아스파라거스, 죽순, 셀러리, 당근, 감자, 고구마, 호박, 오이, 토마토 등을 세절하고 건조하여 마련된 것을 의미하지만 이에 한정되는 것은 아니다.In addition, "nuts" applied to the present invention is a class of tree fruits containing only edible seed flesh in a hard shell and dry skin, almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo biloba, pistachios, hazelnuts, cashew nuts, It means, but is not limited to, pecans, and the like, and "dried fruits" refers to edible fruits, which are prepared by cutting and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, bananas, etc. Not limited, "seeds" refers to seeds of edible grains or vegetables, such as sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, green beans, etc., but are not limited thereto, and "dried vegetables" means As a nutritious food obtained from leaves, roots, seeds and stems of edible plants, chop cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc. It means that it is prepared and dried, but is not limited thereto.
본 발명에 적용되는 죽염은 엷은 회색을 띠고 있으며, 삶은 계란의 노른자 맛이 약간 나는 가공염으로서, 죽염의 제조 원료는 천일염, 대나무, 소나무, 진흙으로 천일염을 고온에서 특수 가공 처리하여 사용한다. 특히, 천일염 중에 군자염을 3년 넘게 자란 대나무를 잘라 만든 대통에 넣고 붉은 황토로 입구를 막은 다음 쇠로 만든 가마에서 소나무 장작불로(1000℃ 이상) 아홉 번 구워 만든 죽염을 구죽염이라 한다.The bamboo salt applied to the present invention has a pale gray color, and is a processed salt that has a slight taste of the yolk of a boiled egg, and the raw material of the bamboo salt is sea salt, bamboo, pine, and mud, and the sea salt is specially processed at high temperature. In particular, among the sea salt, bamboo salt, which has been grown for more than 3 years, is cut into a bamboo barrel made of red ocher, and the entrance is covered with red ocher, and then baked nine times with pine wood fire (over 1000℃) in an iron kiln is called gujuk salt.
이와 같은 죽염의 조성은 천일염과 비슷하나 금속 원소 중 K, Ca, Fe, Zn, Mn의 함량이 높아져 있고, 중금속 원소는 검출되지 않으며 pH는 10.0 부근으로서 알칼리성을 띠고 있는 물질이다. 죽염은 예로부터 위장을 튼튼히 하고, 강한 해독작용을 하며, 백혈구를 증강시키고, 병균을 살균하고, 정혈작용, 소염작용과 해열작용을 하고, 산성체질을 약알칼리성 체질로 개선시키며, 악취를 제거하고, 식욕을 촉진시키는 등 여러 가지 질환에 효과가 있다고 전해져 왔으며, 최근에는 이와 관련하여 위염, 위궤양, 소화기계통의 질환에 대한 효과와 외상치료, 해독작용에 대한 효과가 보고되었다. The composition of such bamboo salt is similar to that of natural sea salt, but the content of K, Ca, Fe, Zn, and Mn among the metal elements is high, heavy metal elements are not detected, and the pH is around 10.0, which is alkaline. Bamboo salt strengthens the stomach from ancient times, has a strong detoxification effect, enhances white blood cells, sterilizes pathogens, has blood purification, anti-inflammatory and antipyretic effects, improves the acidic constitution into a weak alkaline constitution, and removes odors. , It has been reported that it is effective in various diseases, such as promoting appetite, and in this regard, effects on gastritis, gastric ulcer, and digestive system diseases, trauma treatment, and detoxification have been reported.
한편, 본 발명에 사용되는 용어 "성형"은 전통의 떡갈비 형상과 같이, 대략 사각 형상의 모양을 갖도록 하는 것으로서, 삼각형, 원형 등 임의의 형상일 수도 있다. On the other hand, the term "molding" used in the present invention is to have a shape of an approximately square shape, like a traditional tteokgalbi shape, and may be an arbitrary shape such as a triangle or a circle.
이하, 본 발명에 따른 실시 예를 도면에 따라서 설명한다.Hereinafter, embodiments according to the present invention will be described with reference to the drawings.
도 1은 본 발명에 따른 치즈 떡갈비의 제조 과정을 설명하기 위한 공정도이고, 도 2 내지 도 6은 본 발명에 따른 치즈 떡갈비의 제조 과정에서 마련된 구이용 치즈의 일 예를 나타내는 사진이다.1 is a process chart for explaining the manufacturing process of the cheese tteokgalbi according to the present invention, FIGS. 2 to 6 are photographs showing an example of the cheese for grilling prepared in the manufacturing process of the cheese tteokgalbi according to the present invention.
먼저, 본 발명에 따른 치즈 떡갈비의 재료로서, 쇠고기, 돼지고기, 닭고기, 오리 고기, 양고기 중의 적어도 어느 하나를 포함하는 떡갈비용 육류를 마련한다(S10).First, as an ingredient of the cheese tteokgalbi according to the present invention, a meat for tteokgalbi including at least one of beef, pork, chicken, duck, and mutton is prepared (S10).
상기 떡갈비용 육류는 쇠고기, 돼지고기, 닭고기, 오리 고기, 양고기 중의 적어도 어느 하나의 육류 또는 쇠고기, 돼지고기, 닭고기, 오리 고기, 양고기 중의 적어도 어느 하나와 떡갈비의 갈빗살을 포함하고, 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나의 재료가 포함되도록 마련될 수 있다. The meat for Tteokgalbi includes at least one of beef, pork, chicken, duck meat, and mutton or ribs of Tteokgalbi with at least one of beef, pork, chicken, duck, and lamb, and edible nuts, It may be provided to contain at least one material of dry fruits, seeds, and dry vegetables.
상기 단계 S10에서 떡갈비용 육류로서는 쇠갈비 살을 사용하고, 이 쇠갈비 살의 살 부분을 뼈에서 분리한 후 무채를 치듯이 가로 방향 및 세로 방향으로 칼질을 하여 균일하게 흠집을 내어 마련하였다. 이와 같은 육류의 균일한 흠집은 그 차체를 결착력을 가지며, 후술하는 치즈와의 결착력을 증가시킨다.In step S10, beef ribs were used as meat for rice cakes, and after separating the meat of the beef ribs from the bones, cuts were performed in the horizontal and vertical directions as if hitting a radish, and evenly scratched. Such a uniform flaw on the meat has a binding power to the vehicle body, and increases the binding power with cheese to be described later.
또 상기 떡갈비용 육류에 혼합될 양념을 준비한다.In addition, a seasoning to be mixed with the meat of the Tteokgalbi is prepared.
상기 양념은 양파, 마늘, 파, 죽염, 본 출원인이 운영하는 담양 소재의 "덕인관"의 떡갈비 양념으로서 정제수, 천일염, 탈지 대두, 고과당, L-글루탐산나트륨(향미 증진제), 소맥을 포함할 수 있다. The seasoning is onion, garlic, green onion, bamboo salt, and tteokgalbi seasoning of "Deokingwan" of Damyang operated by the applicant, and includes purified water, sea salt, skim soybean, high fructose, sodium L-glutamate (flavor enhancer), wheat I can.
상기 죽염은 본 발명에 따른 떡갈비용 육류 전체 100 중량부에 대해 죽염 1 내지 5 중량부를 포함하도록 마련된다. 상기 죽염의 함유량이 1 중량부 미만이면 죽염의 효능을 발휘하기 곤란하며, 죽염의 함유량이 5 중량부를 초과하는 경우 상술한 떡갈비의 양념과 겹쳐 과도하게 짜게 될 염려가 있다. 따라서 이와 같은 죽염의 함량은 상술한 바와 같은 떡갈비의 양념의 함유량에 따라 가변될 수 있다.The bamboo salt is prepared to include 1 to 5 parts by weight of bamboo salt based on 100 parts by weight of the total meat for rice cake galley according to the present invention. If the content of the bamboo salt is less than 1 part by weight, it is difficult to exhibit the efficacy of the bamboo salt, and if the content of the bamboo salt exceeds 5 parts by weight, there is a fear that it may be excessively salted by overlapping with the seasoning of the above-described Tteokgalbi. Therefore, the content of such bamboo salt may vary depending on the content of the seasoning of Tteokgalbi as described above.
다음에, 상기 떡갈비용 육류에 양념과 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나를 혼합하여 도 2 내지 도 6에 도시된 바와 같이 전통의 떡갈비 형상으로 성형한다.Next, the meat for Tteokgalbi is mixed with seasoning and at least one of edible nuts, dried fruits, seeds, and dried vegetables to form a traditional Tteokgalbi shape as shown in FIGS. 2 to 6.
또 상기 설명에서는 떡갈비용 육류로서 쇠갈비 살을 사용한 것을 설명하였지만, 이에 한정되는 것은 아니고, 제조 비용의 저감을 위해 돼지의 갈빗살을 적용할 수도 있으며, 돼지고기와 쇠고기를 혼합하여 사용할 수 있고, 치즈와의 결착력을 향상시키기 위해 우지방 또는 돈 지방을 함유할 수 있다. 또 돼지고기에 관해서도 돼지 뒷다리 부분의 고기와 돼지 갈비살 부분의 고기를 사용할 수 있다.In addition, in the above description, it has been described that beef ribs are used as meat for Tteokgal, but are not limited thereto, and pork ribs may be applied to reduce manufacturing costs, and pork and beef may be mixed and used, and cheese and It may contain beef fat or pork fat to improve its binding ability. Also, for pork, you can use the meat from the hind legs of the pork and the meat from the pork ribs.
또한, 상기 설명에서는 갈빗살의 살 부분을 뼈에서 분리한 후 무채를 치듯이 가로 방향 및 세로 방향으로 칼질을 하여 균일하게 흠집을 내어 마련하였지만, 쇠고기, 돼지고기, 닭고기, 오리고기, 양고기를 생육으로서 세척 후 5~16㎜의 크기로 절단하여 마련할 수도 있다. 상기와 같은 절단 크기는 치즈 떡갈비의 제조 과정에서 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나를 포함하는 재료와의 원활한 혼합으로 섭취 시 최적의 씹힘 성, 식감, 질감을 갖도록 하기 위함이다. 상기 생육의 크기가 5㎜ 미만의 크기로 절단할 경우에는 본 발명에 따라 제조된 치즈 떡갈비를 섭취시 씹힘 성, 질감이 저하되고, 16㎜를 초과한 크기로 절단할 경우에는 상기 재료와의 혼합 과정에서 재료가 부분적으로 치우치게 되어 제조된 치즈 떡갈비를 섭취시 색감, 질감 및 식감이 저하될 수 있다. 본 발명에서는 통상의 분쇄기(chopper)를 이용하여 상기 세척된 생육을 6~8㎜의 크기로 절단할 수 있다.In addition, in the above description, the meat portion of the rib was separated from the bone and then cut in the horizontal and vertical directions as if hitting a radish, and uniformly scratched, but beef, pork, chicken, duck, and mutton were used as growth. It can also be prepared by cutting into a size of 5 to 16 mm after washing. The cut size as described above is smoothly mixed with ingredients containing at least one of edible nuts, dried fruits, seeds, and dried vegetables during the manufacturing process of cheese tteokgalbi so that it has optimal chewiness, texture, and texture when ingested. It is for sake. When the size of the growth is cut to a size of less than 5 mm, the chewiness and texture of the cheese Tteokgalbi prepared according to the present invention decrease when ingested, and when cutting to a size exceeding 16 mm, mixing with the material In the process, the ingredients are partially skewed, and the color, texture, and texture may deteriorate when the prepared cheese tteokgalbi is consumed. In the present invention, the washed growth may be cut into a size of 6 to 8 mm using a conventional chopper.
한편, 상기 단계 S10에서 떡갈비용 육류를 돼지고기와 쇠갈비 살로 마련하는 경우, 본 발명에 따른 치즈 떡갈비 전체 100 중량부에 대해 돼지 뒷다리 부분의 고기 45 내지 50 중량부, 돼지 갈빗살 부분의 고기 20 내지 25 중량부, 쇠갈비 살 5 내지 10 중량부, 죽염 1 내지 5 중량부, 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나 5 내지 10 중량부 및 양념을 포함할 수 있다. 상기 돼지 뒷다리 부분의 고기가 45 중량부 미만이면 돼지고기에 의한 떡갈비 고유의 맛을 유지하기가 어렵고 50 중량부를 초과하면 다른 성분의 함유량이 저하되어 본 발명의 특징을 유지할 수 없다. 또 돼지 갈빗살 부분의 고기가 20 중량부 미만이면 본 발명에 따른 갈비의 맛을 유지하기가 어렵고 25 중량부를 초과하면 떡갈비 고유의 맛을 유지하기가 어렵다.On the other hand, in the case of preparing the meat for tteokgalbi with pork and beef ribs in step S10, 45 to 50 parts by weight of meat of the hind leg of the pig and 20 to 25 parts of meat of the pork ribs with respect to 100 parts by weight of the total of the cheese tteokgalbi according to the present invention It may include 5 to 10 parts by weight of beef ribs, 5 to 10 parts by weight of bamboo salt, 1 to 5 parts by weight of bamboo salt, edible nuts, dry fruits, seeds, and 5 to 10 parts by weight of at least any one of dried vegetables and seasoning. If the amount of meat in the hind leg of the pork is less than 45 parts by weight, it is difficult to maintain the unique taste of Tteokgalbi by pork, and if it exceeds 50 parts by weight, the content of other ingredients is lowered, and the characteristics of the present invention cannot be maintained. In addition, if the meat of the pork ribs portion is less than 20 parts by weight, it is difficult to maintain the taste of the ribs according to the present invention, and if it exceeds 25 parts by weight, it is difficult to maintain the unique taste of Tteokgalbi.
바람직하게는, 떡갈비 전체 100 중량부에 대해 돼지 뒷다리 부분의 고기 48 중량부, 돼지 갈비살 부분의 고기 22 중량부를 포함한다.Preferably, it includes 48 parts by weight of meat of the hind leg portion of the pork and 22 parts by weight of the meat of the pork ribs portion with respect to the total 100 parts by weight of Tteok-galbi.
상기 쇠갈비 살이 5 중량부 미만이면 본 발명에 따른 떡갈비의 맛을 유지하기가 어렵고, 10 중량부를 초과하는 경우 제조 비용의 증가로 바람직하지 않다. 바람직하게는 6 내지 7 중량부를 포함한다.If the beef ribs are less than 5 parts by weight, it is difficult to maintain the taste of the tteokgalbi according to the present invention, and if it exceeds 10 parts by weight, it is not preferable due to an increase in manufacturing cost. Preferably it contains 6 to 7 parts by weight.
상기 죽염의 함유량이 1 중량부 미만이면 죽염의 효능을 발휘하기 곤란하며, 죽염의 함유량이 5 중량부를 초과하는 경우 상술한 양념과 겹쳐 과도하게 짜게 될 염려가 있다. 따라서 이와 같은 죽염의 함량은 상술한 바와 같은 양념의 함유량에 따라 가변될 수 있다.If the content of the bamboo salt is less than 1 part by weight, it is difficult to exhibit the efficacy of the bamboo salt, and if the content of the bamboo salt exceeds 5 parts by weight, there is a fear that the content of the bamboo salt may overlap with the seasoning and become excessively salty. Therefore, the content of such bamboo salt may vary depending on the content of the seasoning as described above.
상기 견과류는 아몬드, 땅콩, 밤, 호두, 잣, 은행나무 열매, 피스타치오, 헤이즐럿, 캐슈넛, 피칸 등을 적용할 수 있지만 이에 한정되는 것은 아니며, 영양 성분 및 식음자의 호감도 등을 고려하여 구운 아몬드 또는 호두를 적용하며, 견과류를 1~2㎜ 정도의 두께로 슬라이스(slice)한 분태를 사용할 수 있다. 이와 같이 본 발명에 따른 치즈 떡갈비에서는 분태 상태의 견과류를 사용하는 것에 의해 치즈 떡갈비의 색상과 다른 색상을 유지하여 색감을 증진시킬 수 있다. The nuts may include almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, pecans, etc., but are not limited thereto, and roasted almonds or walnuts in consideration of nutritional components and favorability of food and drinkers Is applied, and you can use a piece of nut sliced into a thickness of 1 to 2 mm. As described above, in the cheese tteokgalbi according to the present invention, the color of the cheese tteokgalbi can be improved by maintaining a color different from the color of the cheese tteokgalbi by using nuts in a powdered state.
또 상기 건조 과일류는 사과, 배, 귤, 오렌지, 딸기, 복숭아, 살구, 매실, 바나나 등을 세절하고 건조하여 적용할 수 있지만 이에 한정되는 것은 아니며, 영양 성분 및 식음자의 호감도 등을 고려하여 사과 또는 귤을 적용하며, 건조 과일류를 1~2㎜ 정도의 두께로 슬라이스 (slice)한 분태를 사용할 수 있다.In addition, the dried fruits may be applied by slicing and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, bananas, etc., but is not limited thereto, and in consideration of nutritional ingredients and food and beverage preference, apples Alternatively, mandarin oranges are applied, and dried fruits can be sliced into a thickness of 1 to 2 mm.
또한, 상기 씨앗류는 해바라기씨, 참깨씨, 들깨씨, 옥수수, 콩, 팥, 녹두 등을 적용할 수 있지만 이에 한정되는 것은 아니며, 영양 성분 및 식음자의 호감도 등을 고려하여 해바라기씨 또는 들깨씨를 적용하며, 씨앗 형태 그대로 사용하는 것이 바람직하다.In addition, the seeds may include sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, mung beans, etc., but are not limited thereto, and sunflower seeds or perilla seeds are applied in consideration of nutritional components and favorability of food and drinkers. , It is desirable to use it in the form of a seed.
한편, 상기 건조 채소류는 배추, 양배추, 시금치, 쑥갓, 양파, 파, 아스파라거스, 죽순, 셀러리, 당근, 감자, 고구마, 호박, 오이, 토마토 등을 세절하고 건조하여 적용할 수 있지만 이에 한정되는 것은 아니며, 영양 성분 및 식음자의 호감도 등을 고려하여 시금치 또는 토마토를 적용하며, 건조 채소류를 1~2㎜ 정도의 두께로 슬라이스(slice)한 분태를 사용한다.Meanwhile, the dried vegetables may be applied by slicing and drying Chinese cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc., but is not limited thereto. , Considering the nutritional composition and favorability of food and drinkers, spinach or tomato is applied, and dried vegetables are sliced into a thickness of 1 to 2 mm.
상술한 바와 같은 견과류, 건조 과일류, 씨앗류, 건조 채소류에 관해서는 치즈 떡갈비에 전체적으로 함유되게 마련될 수 있지만, 식음자의 취향 등을 고려하여 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 어느 하나 또는 2개 이상을 함유하도록 마련될 수 있다. As for nuts, dried fruits, seeds, and dried vegetables as described above, it may be provided to be entirely contained in cheese tteokgalbi, but in consideration of the taste of food and drinkers, one or two of nuts, dried fruits, seeds, and dried vegetables It may be provided to contain more than one.
예를 들어, 상기 아몬드 분태와 호두 분태는 치즈 떡갈비 전체 100 중량부에 대해 각각 2 내지 5 중량부가 마련된다. 상술한 분태가 2 중량부 미만이면 치즈 떡갈비에 함유된 아몬드 또는 호두의 상태를 인식하기가 곤란하며, 아몬드 분태와 호두 분태가 각각 5 중량부를 초과하는 경우, 후술하는 치즈와 떡갈비용 육류의 결착력을 저하시키게 된다. For example, the almond flour and walnut flour are provided with 2 to 5 parts by weight, respectively, based on 100 parts by weight of the whole cheese tteokgalbi. If the above-described fraction is less than 2 parts by weight, it is difficult to recognize the state of almonds or walnuts contained in the cheese tteokgalbi, and when the amount of almond flakes and walnut flakes each exceed 5 parts by weight, the binding strength of the meat for cheese and tteokgalbi described later Will lower it.
다음에 도 1에 도시된 바와 같이 단계 S10에서 마련된 떡갈비용 육류와 결합을 하기 위한 구이용 치즈를 마련한다(S20).Next, as shown in FIG. 1, a cheese for roasting is prepared for combining with the meat for the rice cake prepared in step S10 (S20).
즉, 본 발명에 적용되는 구이용 치즈는 전통의 떡갈비에 포함되는 사각 형태의 갈비뼈 형상으로 마련된다. 즉 상기 구이용 치즈는 전통의 떡갈비에 포함되는 갈비뼈의 형상과 유사하게, 예를 들어 가로 40~50㎜, 세로 20~30㎜, 두께 5~10㎜의 사각형 크기로 마련될 수 있다.That is, the cheese for grilling applied to the present invention is provided in the shape of a rib bone in a square shape included in the traditional tteokgalbi. That is, the grilled cheese may be provided in a square size of, for example, 40 to 50 mm in width, 20 to 30 mm in length, and 5 to 10 mm in thickness, similar to the shape of ribs included in traditional Tteokgalbi.
상기 구이용 치즈는 도 2에 도시된 바와 같이 대략 직사각형으로 마련되어 상술한 떡갈비용 육류와 결합될 수 있다.The grilled cheese may be provided in an approximately rectangular shape as shown in FIG. 2 and may be combined with the meat for the above-described Tteokgal.
또 상기 구이용 치즈는 도 3에 도시된 바와 같이, 대략 직사각형으로 마련되고, 조리 과정에서 치즈와 떡갈비용 육류와 결착력을 위해 구이용 치즈의 중앙 부분에 다수의 구멍을 마련할 수도 있다.In addition, as shown in FIG. 3, the grilling cheese is provided in a substantially rectangular shape, and a plurality of holes may be provided in the central portion of the grilling cheese for binding strength with meat for cheese and rice cake during the cooking process.
또한, 상기 구이용 치즈는 도 4에 도시된 바와 같이, 대략 직사각형으로 마련되고, 조리 과정에서 치즈와 떡갈비용 육류와 결착력을 위해 구이용 치즈의 좌우 부분을 잘라내어 "工" 형상의 홈 부분을 마련할 수도 있다.In addition, the grilling cheese is provided in an approximately rectangular shape, as shown in FIG. 4, and in the cooking process, the left and right portions of the grilling cheese are cut out for binding strength with meat for cheese and rice cakes to provide a "工"-shaped groove. have.
한편, 상기 구이용 치즈는 도 5에 도시된 바와 같이, 대략 직사각형으로 마련되고, 조리 과정에서 치즈와 떡갈비용 육류와 결착력을 위해 구이용 치즈의 좌우의 일부분을 잘라내어 "王" 형상의 홈 부분을 마련할 수도 있다.On the other hand, the grilling cheese is provided in an approximately rectangular shape, as shown in FIG. 5, and in the cooking process, a portion of the left and right sides of the grilling cheese is cut to provide a "王"-shaped groove for bonding with the meat for cheese and rice cake galls. May be.
또 상기 구이용 치즈는 도 6에 도시된 바와 같이, 대략 직사각형으로 마련되고, 조리 과정에서 치즈와 떡갈비용 육류와 결착력을 위해 구이용 치즈의 좌우에 다수의 홈을 마련할 수도 있다. 또 도 6에서는 치즈의 좌우에 다수의 홈을 마련한 구조를 나타내었지만, 이에 한정되는 것은 아니고 상부 및 하부에도 다수의 홈을 마련할 수도 있다.In addition, as shown in FIG. 6, the grilling cheese is provided in an approximately rectangular shape, and a plurality of grooves may be provided on the left and right sides of the grilling cheese for bonding strength with meat for cheese and rice cake during the cooking process. In addition, although FIG. 6 shows a structure in which a plurality of grooves are provided on the left and right sides of the cheese, it is not limited thereto, and a plurality of grooves may also be provided in the upper and lower portions.
다음에 상기 단계 S10에서 마련된 떡갈비용 육류와 단계 S20에서 마련된 구이용 치즈를 결합하여 도 7에 도시된 바와 같이 치즈 떡갈비를 마련한다(S30).Next, as shown in Figure 7 by combining the meat for Tteokgalbi prepared in step S10 and the cheese for grilling prepared in Step S20 to prepare a cheese Tteokgalbi (S30).
도 7은 본 발명에 따른 치즈 떡갈비의 제조 과정에서 마련된 떡갈비용 육류와 구이용 치즈를 결합한 상태에서의 조리 과정을 나타내는 사진이다.7 is a photograph showing a cooking process in a state in which the meat for Tteokgalbi prepared in the manufacturing process of the cheese Tteokgalbi according to the present invention and cheese for roasting are combined.
도 7에 도시된 바와 같이, 구이용 치즈의 좌우에 다수의 홈을 마련하는 것에 의해 구이용 치즈에 떡갈비용 육류가 결합하는 표면적이 넓어져 결착력을 향상시킬 수가 있다. 즉, 구이용 치즈에 마련된 각각의 홈 부분에 떡갈비용 육류가 삽입되어 치즈 떡갈비의 성형 상태를 유지할 수 있게 된다. As shown in FIG. 7, by providing a plurality of grooves on the left and right sides of the grilling cheese, the surface area to which the meat for rice cakes is bonded to the grilled cheese is increased, thereby improving the binding force. That is, meat for Tteokgalbi is inserted into each groove portion provided in the cheese for grilling, so that the molded state of the cheese Tteokgalbi can be maintained.
도 8은 본 발명에 따른 치즈 떡갈비의 조리 과정을 나타내는 사진이고, 도 9는 조리가 완료된 본 발명에 따른 치즈 떡갈비를 나타내는 사진이다.FIG. 8 is a photograph showing a cooking process of cheese tteokgalbi according to the present invention, and FIG. 9 is a photograph showing a cheese tteokgalbi according to the present invention after cooking.
즉, 구이용 치즈의 중앙 부분에 다수의 구멍을 마련하여 떡갈비용 육류와 결합하여 도 3 내지 도 7에 도시된 바와 같이 성형한 치즈 떡갈비를, 예를 들어 숯불로 조리한 것이다.That is, the cheese Tteokgalbi formed as shown in FIGS. 3 to 7 by providing a plurality of holes in the central portion of the grilled cheese and combined with the meat for Tteokgalbi was cooked with, for example, charcoal fire.
도 9에 도시된 바와 같은 본 발명에 따른 치즈 떡갈비에 대해 관능평가를 실시하였다.Sensory evaluation was performed on the cheese Tteokgalbi according to the present invention as shown in FIG. 9.
광주광역시 및 담양군에 거주하는 10대, 20대, 30대, 40대, 50대, 60대의 각각 10명의 panel 요원을 구성하여 시중에 판매하는 A사 제품의 전통 떡갈비, B사 제품의 떡갈비 및 본 발명에 따라 제조된 치즈 떡갈비에 대한 풍미(flavor) 및 전체적인 기호성(overall acceptability)에 대하여 5점 만점의 채점법에 의해 평균치를 구하여 비교하였다. 이때 풍미, 전체적인 기호성에서 5점은 가장 우수하고, 1점은 가장 열악한 품질의 상태를 나타낸다.The traditional Tteokgalbi from Company A, the Tteokgalbi from Company B, and the bones of the company consist of 10 panelists in 10s, 20s, 30s, 40s, 50s, 60s each living in Gwangju Metropolitan City and Damyang-gun. For the flavor and overall acceptability of the cheese tteokgalbi prepared according to the invention, the average value was calculated and compared by a score of 5 points. At this time, in terms of flavor and overall palatability, 5 points are the most excellent, and 1 point indicates the poorest quality.
하기 표 1은 본 발명에 따른 치즈 떡갈비와 시중에 판매 중인 A사 제품의 떡갈비, 시중에 판매 중인 B사 제품의 떡갈비에 관한 풍미(음식의 고상한 맛)에 대해 10대, 20대, 30대, 40대, 50대, 60대의 각각 10명의 평균치를 나타낸 결과이다.Table 1 shows the flavor of the cheese Tteokgalbi according to the present invention, the Tteokgalbi of Company A on the market, and the Tteokgalbi of Company B on the market (noble taste of food) in the 10s, 20s, 30s, This is the result showing the average of 10 people in their 40s, 50s, and 60s.
A사 제품의 떡갈비Tteokgalbi from Company A B사 제품의 떡갈비Tteokgalbi from Company B 본 발명의 치즈 떡갈비Cheese Tteokgalbi of the present invention
10대10 units 44 3.53.5 55
20대20's 4.54.5 44 55
30대30s 44 44 55
40대40s 44 44 55
50대50 cars 44 44 4.54.5
60대60 cars 3.53.5 3.53.5 4.54.5
상기 표 1의 결과에 의하면 A사 제품의 떡갈비가 B사 제품의 떡갈비보다 우수한 풍미를 나타내었지만, 본 발명에 따른 치즈 떡갈비의 풍미는 치즈 맛에 의해 A사 제품의 떡갈비와 B사 제품의 떡갈비에 비해 매우 전 세대에 거쳐 우수함을 알 수 있었다. 그러나 50대 및 60대에서 10대 내지 40대보다 낮은 평가를 내린 것은 치즈에 대해 익숙하지 않은 식문화에 의한 것으로 사료되었다.하기 표 2는 본 발명에 따른 치즈 떡갈비와 A사 제품의 떡갈비, B사 제품의 떡갈비에 관한 전체적인 기호성에 대해 10대, 20대, 30대, 40대, 50대, 60대의 각각 10명의 평균치를 나타낸 결과이다.According to the results of Table 1 above, Tteokgalbi of Company A showed superior flavor than Tteokgalbi of Company B, but the flavor of cheese Tteokgalbi according to the present invention was compared to Tteokgalbi of Company A and Tteokgalbi of Company B by cheese taste. Compared to that, it can be seen that it is very superior through the previous generation. However, in their 50s and 60s, it was considered that the food culture that was unfamiliar with cheese was the reason that they gave lower ratings than those in their teens to 40s. This is the result showing the average value of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s for the overall palatability of Tteokgalbi.
A사 제품의 떡갈비Tteokgalbi from Company A B사 제품의 떡갈비Tteokgalbi from Company B 본 발명의 치즈 떡갈비Cheese Tteokgalbi of the present invention
10대10 units 44 3.53.5 55
20대20's 44 44 55
30대30s 44 44 55
40대40s 44 44 55
50대50 cars 4.54.5 44 55
60대60 cars 4.54.5 4.54.5 55
상기 표 2의 결과에 의하면 A사 제품의 떡갈비와 B사 제품의 떡갈비에 대해통상적인 기호도로서 어느 제품에 특정되지 않았다. 그러나 본 발명에 따른 치즈 떡갈비는 구이용 치즈의 함유와 전통의 떡갈비에서 갈비뼈 등을 제거하고 섭취해야 하는 불편함이 해소되어 전 세대에 거쳐 우수함을 알 수 있었다. 즉, 본 발명은 갈비뼈가 포함된 전통 떡갈비보다 떡갈비의 섭취를 용이하게 하므로, 전체 연령에 거쳐 기호성이 높게 나타났다.According to the results of Table 2, the Tteokgalbi of Company A and the Tteokgalbi of Company B were not specified in any of the products as typical preferences. However, the cheese Tteokgalbi according to the present invention was found to be excellent for generations since the inclusion of cheese for grilling and the inconvenience of removing ribs from the traditional Tteokgalbi and ingestion were eliminated. That is, since the present invention facilitates the intake of Tteokgalbi than traditional Tteokgalbi containing ribs, palatability was high across all ages.
이상 본 발명자에 의해서 이루어진 발명을 상기 실시 예에 따라 구체적으로 설명하였지만, 본 발명은 상기 실시 예에 한정되는 것은 아니고 그 요지를 이탈하지 않는 범위에서 여러 가지로 변경 가능한 것은 물론이다.Although the invention made by the present inventor has been described in detail according to the above embodiment, the invention is not limited to the above embodiment, and can be changed in various ways without departing from the gist of the invention.
본 발명에 따른 치즈 떡갈비 및 그의 제조 방법을 사용하는 것에 의해 갈비뼈가 포함된 전통 떡갈비보다 떡갈비의 섭취를 용이하게 하며, 조리를 간편하게 할 수 있다.By using the cheese Tteokgalbi and its manufacturing method according to the present invention, it is easier to eat Tteokgalbi than traditional Tteokgalbi including ribs, and cooking can be made simple.

Claims (5)

  1. (a) 쇠고기, 돼지고기, 닭고기, 오리 고기, 양고기 중의 적어도 어느 하나를 포함하는 떡갈비용 육류를 마련하는 단계,(a) preparing meat for Tteokgal costs including at least one of beef, pork, chicken, duck meat, and mutton,
    (b) 구이용 치즈를 사각 형태의 갈비뼈 형상으로 마련하는 단계,(b) preparing the cheese for grilling in a square rib shape,
    (c) 상기 단계 (b)에서 마련된 상기 구이용 치즈에 상기 단계 (a)에서 마련된 떡갈비용 육류를 결합하는 단계를 포함하는 것을 특징으로 하는 치즈 떡갈비의 제조 방법.(c) a method for producing a cheese tteokgalbi, comprising the step of combining the meat for tteokgalbi prepared in the step (a) with the cheese for grilling prepared in the step (b).
  2. 제1항에서,In claim 1,
    상기 단계 (b)에서 상기 구이용 치즈의 둘레에는 상기 떡갈비용 육류와의 결합을 위해 다수의 홈이 마련된 것을 특징으로 하는 치즈 떡갈비의 제조 방법.In the step (b), a method of manufacturing cheese tteokgalbi, characterized in that a plurality of grooves are provided around the circumference of the grilled cheese for combining with the meat for the tteokgalbi.
  3. 제2항에서,In paragraph 2,
    상기 단계 (a)에서 상기 떡갈비용 육류는 쇠갈비 살의 살 부분을 뼈에서 분리한 후 가로 방향 및 세로 방향으로 흠집이 형성된 갈빗살을 사용하고, In the step (a), the meat for Tteokgalbi uses ribs with scratches in the horizontal and vertical directions after separating the meat of the beef ribs from the bones,
    상기 단계 (b)에서 상기 구이용 치즈는 가로 40~50㎜, 세로 20~30㎜, 두께 5~10㎜의 크기로 마련된 것을 특징으로 하는 치즈 떡갈비의 제조 방법.In the step (b), the baking cheese is prepared in a size of 40 to 50 mm in width, 20 to 30 mm in length, and 5 to 10 mm in thickness.
  4. 제2항에서,In paragraph 2,
    상기 단계 (a)에서 상기 떡갈비용 육류는 쇠고기, 돼지고기, 닭고기, 오리고기, 양고기 중의 어느 하나의 생육으로서 세척 후 5~16㎜의 크기로 절단되어 마련되고, In the step (a), the meat for Tteokgal is prepared by cutting any one of beef, pork, chicken, duck, and mutton into a size of 5 to 16 mm after washing,
    상기 떡갈비용 육류에는 식용 가능한 견과류, 건조 과일류, 씨앗류, 건조 채소류 중의 적어도 어느 하나가 포함되는 것을 특징으로 하는 치즈 떡갈비의 제조 방법.The method of manufacturing a cheese tteokgalbi, characterized in that the meat for Tteokgalbi contains at least one of edible nuts, dried fruits, seeds, and dried vegetables.
  5. 청구항 제1항 내지 제4항 중의 어느 한 항의 치즈 떡갈비의 제조 방법에 의해 제조된 것을 특징으로 하는 치즈 떡갈비.Cheese Tteokgalbi, characterized in that produced by the manufacturing method of any one of claims 1 to 4 of the cheese tteokgalbi.
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