KR100640245B1 - Tuna for roast tuna and manufacturing method for roast tuna - Google Patents
Tuna for roast tuna and manufacturing method for roast tuna Download PDFInfo
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- KR100640245B1 KR100640245B1 KR1020050042651A KR20050042651A KR100640245B1 KR 100640245 B1 KR100640245 B1 KR 100640245B1 KR 1020050042651 A KR1020050042651 A KR 1020050042651A KR 20050042651 A KR20050042651 A KR 20050042651A KR 100640245 B1 KR100640245 B1 KR 100640245B1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
Description
본 발명은 참치불고기의 제조방법에 관한 것으로서, 더욱 상세하게는 다양한 소스를 이용하여 가공품으로서 대량 생산될 수 있는 참치불고기의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing tuna bulgogi, and more particularly, to a method for manufacturing tuna bulgogi that can be mass-produced as a processed product using various sources.
참치는 농어목 고등어과의 바닷물고기로 참다랭이라고도 한다. 일본명은 혼마구로(Honmaguro)이다. 참치어종에는 다랑어와 새치가 있으며, 전종류가 횟감과 초밥, 덮밥용의 용도로 이용되나 돛새치의 경우 특별히 구이용의 용도로 이용된다.Tuna is a saltwater fish of the perch mackerel family. The Japanese name is Honmaguro. Tuna species include tuna and swordfish, and all kinds are used for sashimi, sushi, and rice bowls, but in the case of sailfish, it is used for roasting.
일반적으로 속살(아카미)→등살(새토로)→옆구리살(주토로)→대뱃살(오토로)→갈비뼈살(나카오치)로 갈수록 지방이 많고 고소해지며 맛도 깊어진다.In general, the flesh (akami) → back meat (satoro) → flank meat (jutoro) → belly fat (otoro) → rib meat (nakaochi) is more fat, more succulent and deeper taste.
참치류는「생선의 왕」으로 다섯가지 제일의 타이틀이 붙어 있는 고급어종이다.Tuna is the king of fish and is a high-end fish species with five first titles.
첫째는 날개다랑어와 가다랑어를 빼고는 덩치가 제일 크다. 두번째는 맛이 제일 좋다 (창다랑어 눈다랑어 황다랑어 청새치). 세번째는 DHA와 EPA가 제일 많다. 네번째는 일생을 통해서 유영시간이 제일 길고 속도도 제일 빠르다. 다섯 번 째는 그에 알맞게 값도 제일 비싸다.The first one is big except for tuna and bonito. The second is the best taste (speareye bigeye yellowfin tuna marlin). Third is DHA and EPA. Fourth, the longest swimming time and the fastest speed throughout life. The fifth is the most expensive accordingly.
참치 뱃살의 경우 분홍빛 살 사이에 눈이 내린 것처럼 지방이 얇고 고르게 많이 끼어 있는데, 이 지방이 층층이 얇고 고르게 끼여 있기 때문에 참치살이 겹겹으로 되어 있는 것이다. 참치류가 분홍빛을 띄는 이유는 모세혈관이 밀집되어 끊임없이 산소를 근육으로 운반하여 근육이 혈액을 다량 함유하기 때문으로, 이로 인해 어획 후 부패하기 쉽다. 따라서 보통 원근에서 포획 후 급속냉동으로 보관하게 된다.In the case of tuna belly, the fat is thin and evenly sandwiched like pink snow, and the tuna meat is layered because the fat is thin and evenly sandwiched. The tuna is pink because the capillaries are dense and constantly carry oxygen to the muscles, so that the muscles contain a large amount of blood, which is easy to rot after fishing. Therefore, it is usually stored in rapid freezing after being captured in perspective.
참치의 전종류가 횟감과 초밥, 덮밥용등 생고깃감으로 주로 사용되고 있으며, 그 외 일식집 등지에서 부산물을 이용한 구이등으로 이용되고 있다. All kinds of tuna are mainly used for raw persimmon such as sashimi, sushi, rice bowl, etc., and are also used for roasting by-products in Japanese restaurants.
그러나, 참치를 상품화한 것으로는 통조림된 참치캔이 유일하다고 할 정도로, 그 가공식품으로서의 이용은 미미한 수준이다.However, the canned tuna can is the only commercialized tuna, so its use as a processed food is minimal.
또, 참치 통조림의 경우에도, 여러 가지 맛을 이용하여 종류를 다양화시키고는 있으나 소비자들의 참치에 대한 다양한 기호를 만족시키지 못하고 있으며, 나아가 여러 가지 문제점이 지적되기에 이르렀다. 즉, 참치캔은 내용물을 넣고 포장을 한 후 내용물을 살균처리 하기 위하여 일정한 온도와 압력을 가한다. 바로 이때 지방 성분이 많은 내용물일수록 기름으로 흘러나오게 된다. 물론 면실유를 사용할 수도 있지만, 그 기름이 건강에는 아주 나쁠 수 있다는 것이다. 캔을 살균처리하는 과정에서 캔의 부식을 방지하기 위하여 내부 코팅되어 있는 성분이 내용물의 기름속으로 우러나오게 되기도 한다. 이 우러나오는 주성분이 환경호르몬 물질인 "비스페놀A"이며, "비스페놀A"는 환경호르몬 물질 중에서도 정자의 수를 감소시키는 주 범이며, 노화를 촉진시킨다는 보고도 있다. In addition, in the case of canned tuna, various kinds of flavors are used to diversify the variety, but consumers do not satisfy various preferences for tuna, and various problems have been pointed out. In other words, the canned tuna is put in a package and then applied a constant temperature and pressure to sterilize the contents. At this point, the more fat content, the more oil will flow out. You can of course use cottonseed oil, but it can be very bad for your health. During the canister sterilization process, the internally coated components may be introduced into the oil of the contents to prevent corrosion of the can. The main component is bisphenol A, which is an environmental hormone substance, and bisphenol A is a major cause of sperm reduction among environmental hormone substances, and has been reported to promote aging.
또한, 참치에는 태아나 어린이들의 두뇌 발달에 기여하는 물질이 풍부하게 함유되어 있음에도 불구하고, 주로 어린이들이 먹기를 꺼리는 회종류로만 이용되고 있어서 어린이들도 즐겨 먹을 수 있는 가공식품의 개발이 절실히 요구되고 있는 실정이다. In addition, although tuna contains abundant substances that contribute to the development of the fetus and the brain of the child, it is mainly used as a sashimi type that children are reluctant to eat, so the development of processed foods that children can enjoy is urgently needed. There is a situation.
상기와 같은 문제점을 해결하기 위하여, 본 발명은 어린이들도 좋아하는 다양한 소스를 사용하여 간편하게 다양한 맛을 즐길 수 있는 참치불고기의 제조방법을 제공하는 것에 그 목적이 있다.In order to solve the above problems, an object of the present invention is to provide a method of manufacturing tuna bulgogi that can easily enjoy a variety of tastes using a variety of children favorite sauce.
상기와 같은 목적을 달성하기 위하여, 본 발명은 참치육 75-94중량%, 밀가루 0.5-3중량%, 빵가루 0.5-5중량%, 계란 2-9중량%, 우유 2-12중량%, 양파 0.5-7중량%, 샐러리 0.1-2중량%, 당근 0.1-3중량%, 겨자 0.01-1중량%, 소금 0.01-1중량% 및 후추 0.01-1중량%를 포함하는 참치불고기용 참치육을 제공한다.In order to achieve the above object, the present invention is tuna meat 75-94% by weight, wheat flour 0.5-3% by weight, bread powder 0.5-5% by weight, eggs 2-9% by weight, milk 2-12% by weight, onion 0.5 Provides tuna meat for tuna barbecue comprising -7% by weight, celery 0.1-2% by weight, carrot 0.1-3% by weight, mustard 0.01-1% by weight, salt 0.01-1% by weight and pepper 0.01-1% by weight .
본 발명은 또한 참치, 밀가루, 빵가루, 계란, 우유, 양파, 샐러리, 당근, 겨자, 소금, 후추를 혼합하여 참치불고기용 참치육을 제조하는 단계; 및 상기 참치불고기용 참치육에, 소스를 첨가하여 혼합하고, 1-12℃의 온도에서 0.5-2시간 동안 숙성시키는 단계를 포함하는 참치 불고기의 제조방법을 제공한다.The present invention also comprises the steps of mixing tuna, flour, bread crumbs, eggs, milk, onions, celery, carrots, mustard, salt, pepper to produce tuna meat for tuna Bulgogi; And the tuna bulgogi for tuna meat, provides a method of producing a tuna bulgogi comprising the step of mixing by adding a sauce, and aged for 0.5-2 hours at a temperature of 1-12 ℃.
본 발명은 나아가, 참치, 밀가루, 빵가루, 계란, 우유, 양파, 샐러리, 당근, 겨자, 소금, 후추를 혼합하여 참치불고기용 참치육을 제조하는 단계; 상기 참치불고기용 참치육을 가열하여 익히는 단계; 및 상기 익힌 참치육 위에 소스를 뿌리는 단계를 포함하는 참치 불고기의 제조방법을 제공한다.The present invention further comprises the steps of preparing tuna bulgogi tuna meat by mixing tuna, flour, bread crumbs, eggs, milk, onions, celery, carrots, mustard, salt and pepper; Heating and cooking the tuna meat for tuna grilled meat; And it provides a method for producing tuna bulgogi comprising the step of sprinkling the sauce on the cooked tuna meat.
이하에서, 본 발명의 구성을 더욱 상세하게 설명한다.Hereinafter, the configuration of the present invention will be described in more detail.
우선, 본 발명은 참치육 75-94중량%, 밀가루 0.5-3중량%, 빵가루 0.5-5중량%, 계란 2-9중량%, 우유 2-12중량%, 양파 0.5-7중량%, 샐러리 0.1-2중량%, 당근 0.1-3중량%, 겨자 0.01-1중량%, 소금 0.01-1중량% 및 후추 0.01-1중량%를 포함하는 참치불고기용 참치육을 제공한다.First, the present invention is tuna meat 75-94% by weight, wheat flour 0.5-3% by weight, bread flour 0.5-5% by weight, eggs 2-9% by weight, milk 2-12% by weight, onion 0.5-7% by weight, celery 0.1 It provides tuna meat for tuna bulgogi comprising -2% by weight, carrots 0.1-3% by weight, mustard 0.01-1% by weight, salt 0.01-1% by weight and pepper 0.01-1% by weight.
또한, 본 발명은 참치, 밀가루, 빵가루, 계란, 우유, 양파, 샐러리, 당근, 겨자, 소금, 후추를 혼합하여 참치불고기용 참치육을 제조하는 단계; 및 상기 참치불고기용 참치육에 소스를 첨가하여 혼합하고, 1-12℃의 온도에서 0.5-2시간 동안 숙성시키는 단계를 포함하는 참치 불고기의 제조방법을 제공한다.In addition, the present invention comprises the steps of preparing a tuna meat tuna meat for tuna, flour, bread crumbs, eggs, milk, onions, celery, carrots, mustard, salt, pepper to mix; And the tuna bulgogi for tuna meat is added by mixing the sauce, and provides a method of producing tuna bulgogi comprising the step of aging for 0.5-2 hours at a temperature of 1-12 ℃.
이 때, 상기 참치불고기용 참치육에 첨가되는 소스로는 특별한 제한은 없다고 할 것이나, 그 중에서, 불고기 소스, 오렌지소스 또는 토마토칠리소스가 바람직하며, 그 중에서도 특히 오렌지소스가 바람직하다.At this time, the source added to the tuna meat for tuna bulgogi is not particularly limited, among them, bulgogi sauce, orange sauce or tomato chili sauce is preferred, and especially orange sauce is preferred.
본 발명에 의한 제조방법에 의하여 제조된 참치불고기의 경우, 각 가정에서 이를 렌지 또는 팬 등에서 가열하여 익히기만 하면 다양한 맛의 참치불고기를 즐길 수 있게 된다. In the case of tuna bulgogi prepared by the manufacturing method according to the present invention, it is possible to enjoy tuna bulgogi of various tastes by simply heating them in a stove or a pan and cooking them at home.
이에 더하여, 본 발명은 참치, 밀가루, 빵가루, 계란, 우유, 양파, 샐러리, 당근, 겨자, 소금, 후추를 혼합하여 참치불고기용 참치육을 제조하는 단계; 상기 참치불고기용 참치육을 가열하여 익히는 단계; 및 상기 익힌 참치육 위에 소스를 뿌리는 단계를 포함하는 참치 불고기의 제조방법을 제공한다.In addition, the present invention comprises the steps of preparing a tuna bulgogi tuna meat by mixing tuna, flour, bread crumbs, eggs, milk, onions, celery, carrots, mustard, salt, pepper; Heating and cooking the tuna meat for tuna grilled meat; And it provides a method for producing tuna bulgogi comprising the step of sprinkling the sauce on the cooked tuna meat.
이 때, 상기 참치불고기용 참치육에 뿌려지는 소스로는 특별한 제한은 없다고 할 것이나, 그 중에서, 불고기 소스, 오렌지소스 또는 토마토칠리소스가 바람직하며, 그 중에서도 특히 토마토칠리소스가 바람직하다.At this time, the source to be sprinkled on the tuna meat for tuna bulgogi is not particularly limited, among them, bulgogi sauce, orange sauce or tomato chili sauce is preferred, and tomato chili sauce is particularly preferred.
이와 같은 참치 불고기의 제조방법에 있어서, 상기와 같이 소스를 뿌려서 참치불고기를 완성할 수도 있으나, 혹은 이에 나아가, 소스를 뿌린 참치육 위에 피자 치즈를 올린 후, 익히는 단계를 더 포함할 수도 있다.In the method of manufacturing the tuna bulgogi, sprinkling tuna Bulgogi may be completed by sprinkling the sauce as described above, or, furthermore, after placing the pizza cheese on the tuna meat sprinkled with sauce, may further comprise the step of cooking.
이하, 본 발명의 바람직한 실시예를 통하여, 본 발명을 더욱 상세히 설명하기로 한다. 다만, 이에 따라 본 발명의 권리범위가 정해지는 것은 아니며, 다만 하나의 예시로 제시된 것이다.Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the scope of the present invention is not determined accordingly, but is presented by way of example only.
<실시예><Example>
실시예 1 : 참치불고기의 제조 1Example 1 Preparation of Tuna Bulgogi 1
1) 참치불고기용 참치육의 제조1) Preparation of Tuna Meat for Tuna Bulgogi
참치 1kg, 밀가루 15g, 빵가루 20g, 계란 1개, 우유 70ml, 양파 30g, 샐러리 8g, 당근 10g, 양겨자 적당량, 소금 적당량, 후추 적당량을 골고루 섞는다.Mix 1kg tuna, 15g wheat flour, 20g bread, 1 egg, 70ml milk, 30g onion, 8g celery, 10g carrot, proper amount of mustard, proper amount of salt and pepper.
2) 오렌지 소스의 제조2) Preparation of Orange Sauce
가. 백설탕 500g을 가열하여, 캬라멜색(옅은 갈색)이 날 때까지 녹여준다.end. Heat 500g of white sugar and dissolve it until it becomes caramel color (light brown).
나. 상기 가에서 녹인 설탕에 오렌지 주스 1리터를 첨가한 후 졸인다. I. 1 liter of orange juice is added to the sugar dissolved in the above mixture and then boiled.
다. 상기 나에 오렌지 2개와 레몬주스를 넣는다.All. Add 2 oranges and lemon juice to me.
라. 상기 다에 전분 20g으로 농도를 맞춘다.la. Adjust the concentration to 20 g of starch.
마. 상기 라에 오렌지 껍질과 레몬 껍질을 채썰어 넣는다.hemp. Slice the orange peel and the lemon peel into the la.
3) 참치육의 숙성3) Ripening Tuna
상기 1)에서 제조된 참치육에, 2)에서 제조된 오렌지소스를 첨가하여 혼합하고, 10℃의 온도에서 1시간 동안 숙성시킨다.To the tuna prepared in 1), the orange sauce prepared in 2) is added and mixed, and aged at a temperature of 10 ℃ for 1 hour.
4) 참치불고기의 제조4) Preparation of Tuna Bulgogi
상기 3)에서 숙성된 참치육을 팬에서 2분간 익혀서, 참치불고기를 완성하였다.Tuna meat aged in 3) was cooked in a pan for 2 minutes to complete tuna bulgogi.
실시예 2 : 참치불고기의 제조 2Example 2 Preparation of Tuna Bulgogi 2
1) 참치불고기용 참치육의 제조1) Preparation of Tuna Meat for Tuna Bulgogi
상기 실시예 1과 동일한 방법으로 참치불고기용 참치육을 제조하였다.Tuna meat for tuna Bulgogi was prepared in the same manner as in Example 1.
2) 토마토 칠리소스의 제조2) Preparation of Tomato Chili Sauce
가. 식용유 10리터, 고춧가루 800g, 감초 40개, 정향 25개, 양파 400g, 당근 250g, 샐러리 250g, 통후추 50g 및 월계수잎 10장을 냄비에 넣고, 끓여 고추기름을 만든다.end. 10 liters of cooking oil, 800g red pepper powder, 40 licorice, 25 cloves, 400g onion, 250g carrot, 250g celery, 50g whole peppercorn and 10 laurel leaves are put in a pot and boiled to make red pepper oil.
나. 토마토 케찹 30캔, 두반장 5kg, 설탕 10kg, 마늘 10kg, 붉은 고추 300g, 토마토 통조림 10캔을 잘 혼합한 후, 상기 가에서 제조한 고추기름과 함께 섞어 토마토 칠리소스를 완성하였다.I. 30 cans of tomato ketchup, 5 kg of tofu, 10 kg of sugar, 10 kg of garlic, 300 g of red pepper, and 10 cans of canned tomatoes were mixed well, and then mixed with red pepper oil prepared in the above to complete tomato chili sauce.
3) 참치불고기의 제조3) Preparation of Tuna Bulgogi
가. 1)에서 제조된 참치육을 오븐 또는 전자렌지에서 익힌 후, 2)에서 제조된 토마토 칠리소스를 뿌린다.end. The tuna meat prepared in 1) is cooked in an oven or microwave, and then the tomato chili sauce prepared in 2) is sprinkled.
나. 가.에 피자치즈를 올리고 오븐에서 익혀, 참치불고기를 완성하였다.I. A. Pizza cheese is raised and cooked in the oven to complete the tuna grilled meat.
실험예 1 : 관능검사Experimental Example 1: sensory test
상기 실시예 1에서 제조된 참치육을 패티류로 가공하여 오렌지소스로 양념한 것과, 참치육을 그대로 잘라 기본 양념한 것의 색상, 맛, 질감을 비교 평가하였다. 25~50세의 남녀 성인 20명으로 이루어진 패널을 대상으로 관능검사를 실시하였으 며, 그 결과를 하기 표 1로 나타내었다.The tuna meat prepared in Example 1 was processed into a patty and seasoned with an orange sauce, and the color, taste, and texture of the basic seasoned cut raw tuna meat were evaluated. A sensory test was conducted on a panel consisting of 20 male and female adults aged 25 to 50 years, and the results are shown in Table 1 below.
5)매우좋다 4)좋다 3)보통 2)나쁘다 1)매우 나쁘다5) Very good 4) Good 3) Normal 2) Bad 1) Very bad
상기 표 1의 결과로부터, 본 발명에 의한 참치불고기의 경우, 관능검사 인원 중 90%가 질감에서 5)매우 좋다와 4)좋다를 선택하여 질감에서 특히 우수함을 알 수 있었으며, 또한 대조군에서 50%만이 4)좋다를 선택한 것에 비하여 결과가 양호함을 알 수 있었다. From the results of Table 1, in the case of tuna Bulgogi according to the present invention, 90% of the sensory test personnel was found to be particularly excellent in texture by selecting 5) very good and 4) good in texture, and also 50% in the control group Only 4) good results were found to be good.
상기한 바와 같이, 본 발명에 의하면, 다양한 소스로 맛을 낸 참치불고기를 가공식품화 함으로써, 일반 가정에서 간편하게 다양한 맛의 참치불고기를 즐길 수 있게 된다.As described above, according to the present invention, by processing the tuna Bulgogi flavored with a variety of sauces, it is possible to simply enjoy a variety of tuna bulgogi at home.
또한, 본 발명에 의하면, 가공하지 않은 참치에 비해 질감을 훌륭히 유지시킬 수 있게 된다. In addition, according to the present invention, the texture can be maintained better than the raw tuna.
특히, 오렌지 소스로 양념된 경우에는, 참치의 질감을 개선시킬 수 있을 뿐 만 아니라, 오렌지 오일과 참치육의 맛의 조화를 이룰 수 있게 된다.In particular, when seasoned with an orange sauce, not only the texture of the tuna can be improved, but also the harmony of the taste of the orange oil and the tuna meat can be achieved.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100900350B1 (en) | 2007-06-01 | 2009-06-02 | 김대성 | Slices of raw fish seasoned with vegetables |
| KR101140778B1 (en) | 2009-12-18 | 2012-05-03 | 이재권 | Shrimp chili sauce and its manufacturing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100900350B1 (en) | 2007-06-01 | 2009-06-02 | 김대성 | Slices of raw fish seasoned with vegetables |
| KR101140778B1 (en) | 2009-12-18 | 2012-05-03 | 이재권 | Shrimp chili sauce and its manufacturing method |
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