KR100954888B1 - Compositions of spices using Flammulina velutipes and spiced meat using the same - Google Patents

Compositions of spices using Flammulina velutipes and spiced meat using the same Download PDF

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KR100954888B1
KR100954888B1 KR1020080019362A KR20080019362A KR100954888B1 KR 100954888 B1 KR100954888 B1 KR 100954888B1 KR 1020080019362 A KR1020080019362 A KR 1020080019362A KR 20080019362 A KR20080019362 A KR 20080019362A KR 100954888 B1 KR100954888 B1 KR 100954888B1
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meat
weight
seasoning
composition
parts
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KR20090093686A (en
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강근호
김상호
유동조
장병귀
김지혁
나재천
이덕수
서옥석
채현석
이상진
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대한민국
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 팽이버섯을 이용한 양념장 조성물에 관한 것으로서, 더욱 상세하게 설명을 하면, 팽이버섯을 식육의 연화제로서 이용하는 양념장 조성물에 관한 것이다.The present invention relates to a seasoning composition using a mushroom, and more specifically, to a seasoning composition using the mushroom as a softener of meat.

본 발명의 팽이버섯을 이용한 양념장 조성물은 돈육, 우육, 가금육, 양육 등의 식육의 연도개선 효과 및 육질의 맛을 풍부하게 하는 바, 특히 종래에는 육질이 떨어져서 소비자에게 외면되오던 산란노계육을 본 발명의 양념장으로 양념함으로써 육질이 개선되는 효과를 통하여 산란노계육의 상업성을 크게 증대시킬 수 있다. 또한, 최근 경제적으로 어려움을 겪고 있는 가금업계 및 버섯생산자업자가 경제적 이익을 볼 수 있는 부가적 효과도 있다.Seasoning composition using the mushroom top of the present invention is rich in the year improvement effect and meat taste of meat, such as pork, beef, poultry, rearing, especially in the past, the meat is dropped to the spawning egg meat that has been turned away from consumers By seasoning with the seasoning of the invention through the effect of improving the meat quality can significantly increase the commerciality of laying oar chicken. In addition, there is an additional effect that the poultry industry and mushroom producers, who are currently struggling economically, can benefit economically.

팽이버섯, 양념장, 산란노계육 Enoki mushroom, seasoning, spawning chicken

Description

팽이버섯을 이용한 양념장 조성물 및 이를 이용한 양념고기{Compositions of spices using Flammulina velutipes and spiced meat using the same}Composition of spices using Flammulina velutipes and spiced meat using the same}

본 발명은 팽이버섯을 이용한 양념장 조성물에 관한 것으로서, 더욱 상세하게 설명을 하면, 팽이버섯을 식육연화제로서 이용하는 양념장 조성물에 관한 것이다.The present invention relates to a seasoning composition using a mushroom, and more specifically, to a seasoning composition using the mushroom as a meat tenderizer.

본 발명의 팽이버섯을 이용한 양념장 조성물은 돈육, 우육, 가금육, 양육 등의 식육의 연도개선 효과 및 육질의 맛을 풍부하게 하는 효과가 있는데, 특히 종래에는 육질이 떨어져서 소비자에게 외면되오던 산란노계육을 본 발명의 양념장으로 처리시 육질이 개선되어 이를 상업적으로 이용이 가능하게 한다. Seasoning composition using the mushroom top of the present invention has the effect of improving the year of the meat, such as pork, beef, poultry, rearing and abundant taste of meat, in particular the spawning broiler meat that has been cut off to the consumer in the past To improve the meat quality when treated with the seasoning of the present invention makes it commercially available.

국내에서 생산되는 식육자원 중에서 산란계는 알을 생산하는 것이 주된 목적이다. 산란계의 수명이 70주령을 넘기게 되면, 산란노계라고 칭하는데, 산란노계가 되면, 알 생산력이 저하되고, 사료비와 관련된 경제적 가치가 떨어지기 때문에 폐기를 하는 것이 일반화 되어 있는 실정이다. Among the meat sources produced in Korea, the laying hens mainly produce eggs. When the life span of a laying hen is over 70 weeks old, it is called a laying hen. However, when a laying hen is deteriorated, egg production is lowered and the economic value associated with feed cost is generally discarded.

이러한 산란노계의 경우, 근육단백질을 구성하고 있어서 단백질제공 식품으로써의 충분한 가치를 가지고 있으나, 산란노계는 높은 콜라겐 함량으로 인하여 조직감이 매우 질긴 특성을 가지고 있어서 식육으로서의 가치를 인정받지 못하여 소비자로부터 외면을 받고 있다. 국내에서는 연평균 5천만마리 정도의 산란계가 사육되고 있으며, 이 중 절반가량인 약 50%가 해마다 산란노계로 전락하고 있는 실정이다.In the case of such laying hens, they have a good value as a protein-providing food because they are composed of muscle proteins. However, the laying hens have a very tough texture due to their high collagen content. I am getting it. An average of 50 million eggs are bred annually in Korea, and about 50% of them lay down to laying eggs every year.

일반적으로 식육을 연하게 하는 방법으로는 가열, 가압 및 식육연화제인 단백질 분해효소로 처리하는 방법 등이 이용되고 있으며, 식육연화제로는 배, 파파야의 파파인, 파인애플의 브로멜린, 양다래의 액티디딘 등이 주로 이용되고 있다. 이러한 식육연화제를 산란노계 등의 가금육에 사용하는 경우, 활성이 너무 강하여 식육이 과도하게 연화되는 단점이 있다. 따라서, 양계업 등과 같은 축산업계, 식품업계 및 프랜차이즈업 등의 서비스업계 등에서는 식육 중 특히, 산란노계육의 육질을 높여서, 경제적 효과를 증대시킬 수 있는 새로운 양념장 조성물의 개발이 요구되고 있다.In general, as a method of lightening the meat, a method of heating, pressurizing and treating with a proteolytic enzyme, which is a meat softener, is used. The meat softeners include pears, papaya papayas, pineapple bromelains, and activadins of larvae. Etc. are mainly used. When such a meat tenderizer is used in poultry meat such as a spawning egg system, there is a disadvantage that the meat is excessively softened because the activity is too strong. Therefore, in the livestock industry such as poultry industry, food industry, and service industry such as franchise industry, there is a demand for the development of a new seasoning composition which can increase the economic quality of meat, in particular, the spawning broiler, and increase the economic effect.

상기와 같은 문제를 해결하고자 본 발명자들이 부단히 노력한 결과, 등급이 낮은 돈육, 우육, 가금육, 양육 등의 육질 개선, 이취제거 및 새로운 맛을 제공할 수 있는 팽이버섯을 이용한 신규한 양념장 조성물을 제공하는데 그 목적이 있다.As a result of the endless efforts of the present inventors to solve the above problems, to provide a new spice composition using a top mushroom that can improve the quality of meat, beef, poultry, rearing, etc. of low grade, remove odor and provide a new taste The purpose is.

상기 목적을 해결하기 위한 본 발명의 팽이버섯을 이용한 양념장 조성물은Seasoning composition using the enoki mushroom of the present invention for solving the above object

팽이버섯분말 0.02 ~ 1 중량%, 쌀엿 8 ~ 12 중량%, 설탕 6 ~ 10 중량%, 참기름 1 ~ 4 중량%, 마늘 0.6 ~ 1.2 중량%, 미원 0.2 ~ 0.8 중량%, 후추 0.2 ~ 0.8 중량%, 간장 10 ~ 16 중량%, 및 물 54.5 ~ 73 중량%를 함유하고 있는 것을 특징으로 한다.Enoki mushroom powder 0.02 to 1 wt%, rice starch 8-12 wt%, sugar 6-10 wt%, sesame oil 1-4 wt%, garlic 0.6 to 1.2 wt%, miwon 0.2 to 0.8 wt%, pepper 0.2 to 0.8 wt% , Soy sauce 10 to 16% by weight, and water 54.5 to 73% by weight.

또한, 본 발명은In addition, the present invention

상기 팽이버섯을 이용한 양념장 조성물 20 ~ 30 중량%와 식육 70 ~ 80 중량%을 배합하여 숙성시킨 양념고기를 제공한다.Seasoned meat composition using 20 to 30% by weight and 70-80% by weight of the meat seasoning using the enoki mushroom provides a seasoned seasoning.

본 발명의 팽이버섯을 이용한 양념장 조성물은 팽이버섯을 식육연화제로서 사용함으로써 육질을 연하게 만들어서 식육의 상품성을 높일 수 있을 뿐만 아니라, 식육에서 나는 누린내, 이취와 같은 비린내 등과 같은 이취감을 제거하고 나아가 부수적으로 팽이버섯은 베타글루칸을 풍부하게 함유하고 있어서 식육의 콜레스테롤을 낮추는 효과를 제공할 수 있다.Seasoning composition using the mushroom top of the present invention by using the mushroom as a meat tenderizer can not only increase the commercial quality of the meat by softening the meat, but also eliminates the off-flavor such as fishy smell, fishy smell such as off-flavor Enoki mushrooms contain abundant beta glucan, which can provide the effect of lowering cholesterol in meat.

최근 가금육, 특히 계육(닭고기)은 칼로리가 낮으면서도 고단백질을 제공하는 식품으로 인정받으면서 웰빙문화와 함께 그 수요가 날로 증가되고 있으며, 이와 함께 계육을 이용한 프랜차이즈 사업 등의 식품업계 및 육가공업계의 경쟁이 날로 증가하고 있다.Recently, poultry meat, especially poultry (chicken), is recognized as a food with low calorie and high protein, and its demand is increasing along with the well-being culture, along with competition in the food industry and meat processing industry such as franchise business using poultry. It is increasing day by day.

이에 양계장 등의 축산업계, 육가공업계 및 식품업계에서는 육질 등급이 낮은 돈육, 양육, 우육 특히 산란노계육 등의 육질을 개선시키고자 부단히 노력하고 있다.Therefore, in the livestock industry, meat processing industry and food industry, such as poultry farms, we are constantly trying to improve the meat quality, such as low-grade pork, rearing, beef, especially egg laying broiler.

이에 본 발명자들은 최근 국제저널 Meat Science (2000, 56호 pp.311-318)에 게재된 기사에서 이러한 균사체(Aspergillus) 가 식육연도 개선에 효과가 있다는 연구결과가 나왔기에 균사체로부터 생산된 산물인 팽이버섯을 이용하더라도 식육 연도개선에 효과가 있을 것이라는 점에 착안하여 가격이 저렴하고 구입이 쉬운 팽이버섯을 이용한 하기와 같은 양념장 조성물을 제공하고자 한다.Therefore, the present inventors have recently published an article in the international journal Meat Science (2000, 56, pp.311-318), suggesting that the mycelium ( Aspergillus ) is effective in improving the meat year. Considering that the mushroom will be effective in improving the meat year, it is intended to provide a marinade composition as described below using an enoki mushroom which is inexpensive and easy to purchase.

본 발명의 팽이버섯을 이용한 양념장 조성물은 Seasoning composition using the mushroom top of the present invention

팽이버섯분말 0.02 ~ 1 중량%, 쌀엿 8 ~ 12 중량%, 설탕 6 ~ 10 중량%, 참기름 1 ~ 4 중량%, 마늘 0.6 ~ 1.2 중량%, 미원 0.2 ~ 0.8 중량%, 후추 0.2 ~ 0.8 중량%, 간장 10 ~ 16 중량%, 및 물 54.5 ~ 73 중량%를 함유하고 있는 것을 특징으로 하며 순한맛을 제공한다.Enoki mushroom powder 0.02 to 1 wt%, rice starch 8-12 wt%, sugar 6-10 wt%, sesame oil 1-4 wt%, garlic 0.6 to 1.2 wt%, miwon 0.2 to 0.8 wt%, pepper 0.2 to 0.8 wt% , 10 to 16% by weight of soy sauce, and 54.5 to 73% by weight of water to provide a mild taste.

여기서, 상기 팽이버섯분말이 1 중량 %를 초과하면 식육 연도 개선효과가 뛰어나지만, 생산비가 상승하는 문제가 발생한다. 상기 쌀엿이 8 중량% 미만이면 단맛이 감소하고 짠맛이 증가하는 문제가 발생하고 12 중량% 초과시 강한 단맛과 함께 생산비가 상승하는 문제가 발생한다. Here, if the enoki mushroom powder exceeds 1% by weight, the meat meat year improvement effect is excellent, but the production cost increases. When the rice syrup is less than 8% by weight, the sweetness decreases and the salty taste increases, and when the rice starch exceeds 12% by weight, the production cost increases with strong sweetness.

본 발명의 조성물인 상기 설탕은 흑설탕 또는 백설탕을 단독으로 사용하거나 또는 흑설탕과 백설탕을 혼합하여 사용할 수 있는데, 혼합하여 사용하는 경우에는 흑설탕과 백설탕의 중량비율이 바람직하게는 1 : 2.5 ~ 3.5, 가장 바람직하게는 1 : 3 이 되도록 사용할 수 있다. 본 발명에 있어서 상기 설탕은 6 ~ 10 중량% 범위내에서 사용하는 것이 바람직한데, 여기서, 설탕이 6 중량% 미만이면 짠맛이 상승하는 문제가 발생하고, 10 중량% 초과시 단맛이 상승 하는 문제가 발생하기 때문이며, 흑설탕과 백설탕의 중량비율이 1 : 2.5 미만이면 단 맛이 다소 감소하는 하는 문제가 발생하고 1 : 3.5 초과시 단맛이 상승하고 양념육 색깔이 다소 밝아지는 문제가 발생하므로 상기 범위내에서 사용하는 것이 좋다.The sugar of the composition of the present invention may be used alone or by mixing brown sugar or white sugar, or when mixed with brown sugar and white sugar, when used in combination, the weight ratio of brown sugar and white sugar is preferably 1: 2.5 to 3.5, most Preferably it can be used to be 1: 3. In the present invention, it is preferable to use the sugar within the range of 6 to 10% by weight, where the sugar is less than 6% by weight, the problem of saltiness rises, and when more than 10% by weight, the problem of sweetness rises When the weight ratio of brown sugar and white sugar is less than 1: 2.5, the sweetness decreases slightly, and when the ratio exceeds 1: 3.5, the sweetness rises and the color of the seasoned meat is somewhat brightened. It is good.

상기 참기름이 4 중량% 초과시 참기름의 맛과 냄새가 너무 강하게 나서 양념장 자체에 느끼한 맛이 생길 수 있으므로, 4 중량% 이하로 사용하는 것이 바람직하다. 또한, 마늘은 1.2 중량% 초과할 경우 또는 후추를 0.8 중량% 초과하여 사용하는 경우에는 양념장에서 마늘 또는 후추 냄새가 너무 강하여 양념장의 맛을 떨어뜨리게 된다.When the sesame oil is more than 4% by weight, since the taste and smell of sesame oil may be so strong that a sense of taste may occur in the seasoning itself, it is preferable to use it at 4% by weight or less. In addition, when the garlic exceeds 1.2% by weight or when the pepper is used in excess of 0.8% by weight, the smell of garlic or pepper in the sauce is too strong to reduce the taste of the sauce.

상기에서 설명한 팽이버섯을 이용한 양념장 조성물은 가장 순한맛을 갖는 양 념장이며, 여기에 기호에 따라서 다른 조성성분을 하기와 같이 더 포함할 수 있다.The seasoning composition using the mushrooms described above is a seasoning with the mildest taste, and may further include other composition components according to the preference as follows.

본 발명의 팽이버섯을 이용한 양념장 조성물은 약간 매운맛을 원하는 경우에는 Seasoning composition using the mushroom top of the present invention if you want a little spicy

팽이버섯분말 0.02 ~ 1 중량%, 쌀엿 8 ~ 12 중량%, 설탕 6 ~ 10 중량%, 참기름 1 ~ 4 중량%, 마늘 0.6 ~ 1.2 중량%, 미원 0.2 ~ 0.8 중량%, 후추 0.2 ~ 0.8 중량%, 간장 10 ~ 16 중량%, 및 물 54.5 ~ 73 중량%를 함유하는 기본 양념장 100 중량부에 대하여;Enoki mushroom powder 0.02 to 1 wt%, rice starch 8-12 wt%, sugar 6-10 wt%, sesame oil 1-4 wt%, garlic 0.6 to 1.2 wt%, miwon 0.2 to 0.8 wt%, pepper 0.2 to 0.8 wt% With respect to 100 parts by weight of basic seasoning, containing 10-16% by weight soy sauce and 54.5-73% by weight water;

고추장 2 ~ 8 중량부 및 소금 0.2 ~ 0.8 중량부를 더 포함할 수 있다.Gochujang 2 to 8 parts by weight and salt may further comprise 0.2 to 0.8 parts by weight.

또한, 매우 매운맛을 원하는 경우에는Also, if you want a very spicy taste

팽이버섯분말 0.02 ~ 1 중량%, 쌀엿 8 ~ 12 중량%, 설탕 6 ~ 10 중량%, 참기름 1 ~ 4 중량%, 마늘 0.6 ~ 1.2 중량%, 미원 0.2 ~ 0.8 중량%, 후추 0.2 ~ 0.8 중량%, 간장 10 ~ 16 중량%, 및 물 54.5 ~ 73 중량%를 함유하는 기본 양념장 100 중량부에 대하여;Enoki mushroom powder 0.02 to 1 wt%, rice starch 8-12 wt%, sugar 6-10 wt%, sesame oil 1-4 wt%, garlic 0.6 to 1.2 wt%, miwon 0.2 to 0.8 wt%, pepper 0.2 to 0.8 wt% With respect to 100 parts by weight of basic seasoning, containing 10-16% by weight soy sauce and 54.5-73% by weight water;

캡시컴 분말 2 ~ 8 중량부 및 소금 0.2 ~ 0.8 중량부를 더 포함할 수 있다.2 to 8 parts by weight of the capsicum powder and 0.2 to 0.8 parts by weight of salt may be further included.

그리고, 훈연맛을 원하는 경우에는 And if you want to smoke

팽이버섯분말 0.02 ~ 1 중량%, 쌀엿 8 ~ 12 중량%, 설탕 6 ~ 10 중량%, 참기름 1 ~ 4 중량%, 마늘 0.6 ~ 1.2 중량%, 미원 0.2 ~ 0.8 중량%, 후추 0.2 ~ 0.8 중량%, 간장 10 ~ 16 중량%, 및 물 54.5 ~ 73 중량%를 함유하는 기본 양념장 100 중량부에 대하여;Enoki mushroom powder 0.02 to 1 wt%, rice starch 8-12 wt%, sugar 6-10 wt%, sesame oil 1-4 wt%, garlic 0.6 to 1.2 wt%, miwon 0.2 to 0.8 wt%, pepper 0.2 to 0.8 wt% With respect to 100 parts by weight of basic seasoning, containing 10-16% by weight soy sauce and 54.5-73% by weight water;

고추장 2 ~ 8 중량부 및 스모크향 분말 2 ~ 6 중량부를 더 포함할 수 있다.Gochujang 2 to 8 parts by weight and smoke flavor powder may further comprise 2 to 6 parts by weight.

위에서 설명한 약간 매운맛과 훈연맛에 사용되는 고추장은 이에 특별히 한정되는 것은 아니나, 청정원, 태양초 등을 혼합하여 사용할 수 있으며, 여기서 고추장이 2 중량부 미만이면 매운 맛의 효과가 감소하는 문제가 발생하며, 8 중량부 초과시 강한 매운 맛으로 오히려 기호성이 감소되는 문제가 발생한다.Gochujang used for the slightly spicy and smoked taste described above is not particularly limited, but can be used by mixing a clean source, suncho, etc., where the effect of the spicy taste is reduced if the kochujang is less than 2 parts by weight, If it exceeds 8 parts by weight, a strong spicy taste causes a problem of decreasing palatability.

그리고 매우 매운맛에 사용되는 캡시컴 분말은 8 중량부 초과하여 사용하는 경우에 강한 매운 맛으로 오히려 기호성이 감소되는 문제가 발생하며, 훈연맛에 사용되는 스모크향 분말이 2 중량부 미만이면 원래 의도한 훈연 향미가 느끼지 못할 정도로 감소하는 문제가 발생하고, 6 중량부 초과시 지나친 훈연 향으로 인해 다른 양념의 향을 감소시키는 문제가 발생하므로 상기 범위내에서 사용하는 것이 바람직하다.In addition, the capsicum powder used for very spicy taste is a strong spicy taste when used in excess of 8 parts by weight, the palatability decreases, and if the smoke flavor powder used for the smoke is less than 2 parts by weight, the original intended It is preferable to use within the above range because the problem that the smoked flavor is reduced to the extent that it does not feel, and the problem of reducing the flavor of other spices due to excessive smoked flavor exceeds 6 parts by weight.

이하에서 상기 팽이버섯을 이용한 양념장 조성물의 용도를 설명하겠다.Hereinafter will be described the use of spice composition using the mushrooms.

본 발명은 상기에서 설명한 순한맛, 약간 매운맛, 매우 매운맛 및 훈연맛을 내는 팽이버섯을 이용한 양념장 조성물 20 ~ 30 중량% 및 식육 70 ~ 80 중량%를 배합 및 숙성시킨 양념고기를 제공하고자 한다.The present invention is to provide a marinated meat blended and matured 20 ~ 30% by weight and 70-80% by weight of marinade composition using the mushrooms that have a mild, slightly spicy, very spicy and smoked taste described above.

여기서, 상기 식육은 돈육, 우육, 양육 및 가금육을 사용할 수 있으며, 특히 가금육 중 산란노계육을 사용할 수 있다.Here, the meat may be used pork, beef, rearing and poultry, in particular spawning of poultry meat may be used.

이해를 돕기 위하여 상기 양념고기 제조방법을 좀 더 자세하게 설명을 하면,If you explain in more detail the marinated meat manufacturing method,

본 발명의 양념고기 제조방법은 Seasoning meat manufacturing method of the present invention

상기에서 설명한 순한맛, 약간 매운맛, 매우 매운맛 및 훈연맛을 내는 팽이버섯을 이용한 양념장 조성물 20 ~ 30 중량% 및 식육 70 ~ 80 중량%를 배합하여 양 념고기를 제조하는 단계; Preparing a seasoning meat by combining 20-30% by weight of the seasoning composition with 70% to 80% by weight of the seasoning composition using the mushrooms having a mild, slightly spicy, very spicy and fumigating taste as described above;

4 ~ 10℃에서 5 ~ 24 시간동안 상기 양념고기를 냉동보관하면서 염지숙성시키는 단계; 및Salt-aged ripening the seasoning meat for 5 to 24 hours at 4 ~ 10 ℃; And

숙성된 양념고기를 해동하는 단계; 를 포함하는 것을 특징으로 한다.Thawing aged seasoning meat; Characterized in that it comprises a.

그리고 양념고기 제조방법에 있어서, 상기 식육은 돈육, 우육, 양육 및 가금류 중에서 선택된 1 종을 사용할 수 있으며, 특히 산란노계육을 사용할 수 있다.And in the seasoning meat manufacturing method, the meat can be used one selected from pork, beef, rearing and poultry, in particular spawning broiler can be used.

이하에서 본 발명의 실시예를 통하여 본 발명을 더욱 자세하게 설명을 하겠다. 그러나, 하기의 실시예에 의해서 본 발명의 권리범위가 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited by the following examples.

실시예 1Example 1

팽이버섯을 이용한 순한맛 양념장Mild marinade using enoki mushroom

팽이버섯분말 0.6 g, 쌀엿(오뚜기, 옛날조청쌀엿) 100 g, 흑설탕 20 g, 백설탕 60 g, 참기름 20 g, 마늘 8 g, 후추(오뚜기, 순후추) 4 g, 미원(청정원, 미원) 4 g, 간장 140 g, 물 599.4 g을 혼합하여 1 kg의 양념장을 제조하였다.Enoki mushroom powder 0.6 g, rice syrup (Ottogi, old crude blue rice syrup) 100 g, brown sugar 20 g, white sugar 60 g, sesame oil 20 g, garlic 8 g, pepper (ottogi, pure pepper) 4 g, Miwon (Chungjeongwon, Miwon) 4 1 kg of sauce was prepared by mixing g, 140 g of soy sauce, and 599.4 g of water.

실시예 2Example 2

팽이버섯을 이용한 약간 매운맛 양념장Slightly seasoned sauce with enoki mushroom

상기 실시예 1의 1 kg의 양념장에 고추장(청정원, 순창 태양초 찰고추장) 45 g 및 소금 4 g을 더 첨가하여 약간 매운맛이 나는 양념장을 제조하였다.45 g of red pepper paste (Chungjeongwon, Sunchang red pepper paste) and 4 g of salt were added to the 1 kg of seasoning sauce of Example 1 to prepare a slightly spicy sauce.

실시예 3Example 3

팽이버섯을 이용한 매우 매운맛 양념장Very spicy sauce with mushrooms

상기 실시예 1의 1 kg의 양념장에 캡시컴 분말(이슬나라, 캡사이신 캡시컴분말) 45g 및 소금 4 g을 더 첨가하여 매우 매운맛이 나는 양념장을 제조하였다.45 g of capsicum powder (dew country, capsaicin capsicum powder) and 4 g of salt were further added to the 1 kg of seasoning sauce of Example 1 to prepare a very spicy sauce.

실시예 4Example 4

팽이버섯을 이용한 훈연맛 양념장Smoked seasoning sauce using top mushroom

상기 실시예 1의 1 kg의 양념장에 고추장 45g 및 스모크향 분말(이슬나라, 스코크향) 44 g을 더 첨가하여 매우 매운맛이 나는 양념장을 제조하였다.45 g of red pepper paste and 44 g of smoke flavor powder (dew country, scotch flavor) were further added to the 1 kg spice sauce of Example 1 to prepare a very spicy sauce.

비교예 1Comparative Example 1

일반양념장 General Seasoning

하기 표 1에 나타낸 조성물 및 조성비를 같는 일반양념장을 제조하였다.To prepare a general seasoning the same composition and composition ratio shown in Table 1 below.

구 분division 비율(중량%)Ratio (% by weight) 고기meat 75.0 75.0 쌀엿Rice syrup 2.5 2.5 흑설탕Brown sugar 0.5 0.5 백설탕White sugar 1.5 1.5 고추장Kochujang 1.0 1.0 참기름Sesame oil 0.5 0.5 마늘garlic 0.2 0.2 미원Miwon 0.1 0.1 후추pepper 0.1 0.1 소금Salt 0.1 0.1 간장Soy sauce 3.5 3.5 물water 15.0 15.0 합계Sum 100.0 100.0

비교예 2Comparative Example 2

실시예 1과 동일한 방법으로 실시하여 양념장을 제조하되, 팽이버섯분말 대신 배 0.5 g을 첨가하여 양념장을 제조하였다.The seasoning was prepared in the same manner as in Example 1, but 0.5 g of pear was added instead of the enoki mushroom powder to prepare the seasoning.

비교예 3Comparative Example 3

실시예 1과 동일한 방법으로 실시하여 양념장을 제조하되, 팽이버섯분말 대신 키위 0.5 g을 첨가하여 양념장을 제조하였다.The seasoning was prepared in the same manner as in Example 1, but 0.5 g of kiwi was added instead of the enoki mushroom powder to prepare the seasoning.

제조예 1 ~ 4 및 비교제조예 1 ~ 3Preparation Examples 1 to 4 and Comparative Production Examples 1 to 3

산란노계를 이용한 양념고기 제조Seasoning meat production using laying hens

상기 실시예 1 ~ 4 및 비교예 1 ~ 4에서 제조한 각각의 양념장과 산란노계 가슴육이 배합비가 25 : 75 중량비가 되도록 잘 버무린 다음, 6℃의 냉장고에서 18시간동안 냉동보관하여 염지숙성 시킨 후, 숙성된 양념고기를 해동시켜서 양념고기를 제조하였다. 그리고, 실시예 1 ~ 4 및 비교예 1 ~ 4의 양념장으로 제조한 양념고기 각각을 제조예 1 ~ 4 및 비교제조예 1 ~ 3으로 차례대로 표시하였다.Each seasoning sauce and spawning egg-based breast meat prepared in Examples 1 to 4 and Comparative Examples 1 to 4 were well mixed so that the blending ratio was 25: 75, and then frozen and stored in a refrigerator at 6 ° C. for 18 hours to be salt-aged. Then, thawing the aged seasoning meat was prepared seasoning meat. In addition, each of the seasoned meats prepared in the seasoning sauce of Examples 1 to 4 and Comparative Examples 1 to 4 were sequentially shown as Production Examples 1 to 4 and Comparative Production Examples 1 to 3.

제조예 5 및 비교제조예 4Preparation Example 5 and Comparative Preparation Example 4

돼지고기를 이용한 양념고기 제조Seasoning Meat Using Pork

제조예 5는 상기 실시예 1의 양념장과 돼지고기 목살을 배합비가 25 : 75 중량비가 되도록 잘 버무린 다음, 제조예 1과 동일한 방법으로 양념고기를 제조하였으며, 비교제조예 4는 상기 비교예 1의 양념장을 이용하여 제조예 5와 동일한 방법으로 돼지고기를 이용한 양념고기를 제조하였다.In Preparation Example 5, the seasoning sauce and pork meat of Example 1 were mixed well so that the mixing ratio was 25: 75 weight ratio, and then the seasoning meat was prepared in the same manner as in Preparation Example 1, Comparative Preparation Example 4 of Comparative Example 1 Seasoning meat using a pork was prepared in the same manner as in Preparation Example 5 using a sauce.

실험예 1Experimental Example 1

전단가 실험Shear experiment

제조예 1, 5 및 비교제조예 1 ~ 4에서 제조한 양념고기의 육질을 확인하기 위하여 국제식육학회(Mea37t Science)의 공인된 방법에 전단가 실험을 실시하였으며 그 결과는 도 1에 나타내었다.In order to confirm the meat quality of the marinated meat prepared in Preparation Examples 1 and 5 and Comparative Production Examples 1 to 4, shearing experiments were conducted in a recognized method of the Mea37t Science Society, and the results are shown in FIG. 1.

여기서, 전단가 측정은 직경 1.5㎝의 원통형 절편으로 만들어 Instron Universal Testing Machine(Model 4443, Instron, U.S.A)에 의해 측정하였다. 이 때 기기의 조건은 트렌스튜서(transducer) : 50kg, 로드 레인지(load range) : 20㎏, 크로스 헤드 스피드(cross head speed) : 100 mm/min 이었다.Here, the shear value was measured by an Instron Universal Testing Machine (Model 4443, Instron, U.S.A) made into cylindrical sections 1.5 cm in diameter. At this time, the conditions of the instrument were a transducer: 50 kg, a load range: 20 kg, a cross head speed: 100 mm / min.

상기 기기 조건에서 사용되는 용어 “트렌스튜서”란 압력을 가하는 뭉치의 무게를 의미하고, 용어 “로드 레인지”란 압력을 가하는 뭉치가 샘플에 힘을 가할 때의 범위를 의미하며, 용어 “크로스 헤드 스피드”란 압력을 가하는 뭉치로부터 칼날이 샘플에 내려오기까지의 속력을 의미한다.The term "transducer" used in the above instrument conditions means the weight of the bundle to apply the pressure, the term "load range" means the range when the pressure to apply the sample force, the term "cross head speed" Is the speed from the pressurized bunch to the blade down the sample.

실험예 2Experimental Example 2

양념고기의 근원섬유 단백질 분해도 실험Experimental Analysis of Myofibrillar Protein Degradation of Seasoned Meat

제조예 1 및 비교제조예 1 ~ 4에서 제조한 양념고기의 근원섬유 단백질 분해정도를 확인하기 위하여 SDS-PAGE에 의한 전기영동은 Laemmli U. K.의 방법(1970, Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature. 227, pp.680-685.)의 방법에 따라 실시하였으며 소형 젤용 전기영동장치(SE245, Hoefer, USA)를 이용하여 실험을 하였고, 그 결과는 도 2에 나타내었다.Electrophoresis by SDS-PAGE was performed by Laemmli UK method (1970, Cleavage of structural proteins during assembly of the head of) to confirm the degree of myofibrillar protein degradation of seasoned meat prepared in Preparation Example 1 and Comparative Preparation Examples 1-4. bacteriophage T4.Nature. 227, pp. 680-685.) and experiment using a small gel electrophoresis device (SE245, Hoefer, USA), the results are shown in FIG.

이하에서 상기 실험예 1,2의 결과를 살펴보겠다.Hereinafter, the results of Experimental Examples 1 and 2 will be described.

실험예 1의 전단가 실험결과를 보면, 식육연화제 성분이 첨가되지 않은 비교예1의 일반양념장으로 제호나 비교제조예 1 및 비교제조예 4의 경우, 전단가가 매우 높은 것을 확인 할 수 있으며, 본 발명인 실시예 1의 팽이버섯을 이용한 양념장 조성물으로 제조한 제조예 1 및 제조예 5의 경우에는 전단가가 매우 낮아진 것을 확인할 수 있다. 즉, 이는 본 발명이 식육의 연도개선, 육질개선 효과가 있음을 말해준다. 제조예 1의 전단가 실험결과는 또한, 배 또는 키위를 첨가한 양념장으로 제조한 비교제조예 2, 3과 비교하여 크게 차이나지 않는 것을 볼 수 있으며, 이를 통하여 값 비싼 배, 키위를 이용한 양념장보다 경제성도 우수함을 간접적으로 확인할 수 있다.When the shear of Experimental Example 1 shows the experimental results, the general seasoning of Comparative Example 1 to which the meat tenderizer component is not added, it can be seen that in the case of No. 1, Comparative Example 1 and Comparative Preparation Example 4, the shear value is very high, the present inventors In the case of Preparation Example 1 and Preparation Example 5 prepared with the seasoning composition using the mushrooms of Example 1, it can be seen that the shear value is very low. In other words, this indicates that the present invention has the effect of improving the meat year, meat quality. Experimental results of the shearing of Preparation Example 1 can also be seen that the difference is not significantly different compared to Comparative Preparation Examples 2, 3 prepared with pear or kiwi added marinade, through which it is more economical than expensive pear, kiwi marinade Excellent can be confirmed indirectly.

또한, 실험예 2의 식육의 근원섬유 단백질 분해도 실험을 통하여 기존의 일반양념장 및 배, 키위를 이용한 양념장 보다 단백질 분해도가 우수함을 확인할 수 있다.In addition, it can be confirmed that the protein breakdown of the myofibrillar protein of Experimental Example 2 is superior to the conventional seasoning sauce, pear, kiwi sauce seasoning protein.

도 1은 실험예 1의 전단가 실험 결과를 나타낸 것이다.Figure 1 shows the experimental results of the shear of Experimental Example 1.

도 2는 실험예 2의 양념고기의 근원섬유 단백질 분해도 실험 결과를 나타낸 것으로서, A는 비교제조예 1, B는 비교제조예 4, C는 비교제조예 2, D는 비교제조예3, E는 제조예 1의 실험결과를 나타낸 것이다.Figure 2 shows the results of the myofibrillar protein degradation test results of seasoning meat of Experimental Example 2, A is Comparative Preparation Example 1, B is Comparative Preparation Example 4, C is Comparative Preparation Example 2, D is Comparative Preparation Example 3, E The experimental results of Preparation Example 1 are shown.

Claims (11)

팽이버섯분말 0.02 ~ 1 중량%, 쌀엿 8 ~ 12 중량%, 설탕 6 ~ 10 중량%, 참기름 1 ~ 4 중량%, 마늘 0.6 ~ 1.2 중량%, 미원 0.2 ~ 0.8 중량%, 후추 0.2 ~ 0.8 중량%, 간장 10 ~ 16 중량%, 및 물 54.5 ~ 73 중량%를 포함하고 있는 것을 특징으로 하는 팽이버섯을 이용한 양념장 조성물.Enoki mushroom powder 0.02 to 1 wt%, rice starch 8-12 wt%, sugar 6-10 wt%, sesame oil 1-4 wt%, garlic 0.6 to 1.2 wt%, miwon 0.2 to 0.8 wt%, pepper 0.2 to 0.8 wt% , 10 to 16% by weight of the soy sauce, and 54.5 to 73% by weight of the marinade composition using the mushrooms, characterized in that it comprises. 제 1 항에 있어서, 상기 설탕은 흑설탕 및 백설탕 중에서 선택된 1 종 이상을 사용하는 것을 특징으로 하는 팽이버섯을 이용한 양념장 조성물.The spice composition according to claim 1, wherein the sugar is one or more selected from brown sugar and white sugar. 제 2 항에 있어서, 상기 설탕은 흑설탕과 백설탕이 1 : 2.5~3.5 중량비로 혼합된 것을 특징으로 하는 팽이버섯을 이용한 양념장 조성물.According to claim 2, wherein the sugar seasoning composition using a mushroom top, characterized in that brown sugar and white sugar 1: 1: 2.5 to 3.5 by weight. 제 1 항에 있어서, 상기 양념장 조성물을 기본 양념장으로 하며, 상기 기본 양념장 100 중량부에 대하여;According to claim 1, wherein the marinade composition as a base sauce, based on 100 parts by weight of the base sauce; 고추장 2 ~ 8 중량부 및 소금 0.2 ~ 0.8 중량부를 더 포함하고 있는 것을 특징으로 하는 팽이버섯을 이용한 양념장 조성물.2 ~ 8 parts by weight of kochujang and 0.2 ~ 0.8 parts by weight of salt seasoning composition using the mushrooms, characterized in that it further comprises. 제 1 항에 있어서, 상기 양념장 조성물을 기본 양념장으로 하여, 상기 기본 양념장 100 중량부에 대하여;According to claim 1, wherein the marinade composition as a base marinade, based on 100 parts by weight of the base marinade; 캡시컴 분말 2 ~ 8 중량부 및 소금 0.2 ~ 0.8 중량부를 더 포함하고 있는 것을 특징으로 하는 팽이버섯을 이용한 양념장 조성물.2 to 8 parts by weight of capsicum powder and 0.2 to 0.8 parts by weight of salt, seasoning composition using the mushrooms, characterized in that it further comprises. 제 1 항에 있어서, 상기 양념장 조성물을 기본 양념장으로 하여, 상기 기본 양념장 100 중량부에 대하여;According to claim 1, wherein the marinade composition as a base marinade, based on 100 parts by weight of the base marinade; 고추장 2 ~ 8 중량부 및 스모크향 분말 2 ~ 6 중량부를 더 포함하고 있는 것을 특징으로 하는 팽이버섯을 이용한 양념장 조성물.2 ~ 8 parts by weight of kochujang and 2 ~ 6 parts by weight of the smoke flavor powder seasoning composition using the mushrooms, characterized in that it further comprises. 제 1 항 내지 제 6 항 중에서 선택된 어느 한 항에 있어서, 상기 팽이버섯을 이용한 양념장 조성물 20 ~ 30 중량% 및 식육 70 ~ 80 중량%를 포함하고 있는 것을 특징으로 하는 양념고기.The seasoning meat according to any one of claims 1 to 6, which comprises 20 to 30% by weight of the sauce composition using the mushrooms and 70 to 80% by weight of meat. 제 7 항에 있어서, 상기 식육은 돈육, 우육, 양육 및 가금육 중에서 선택된 1종인 것을 특징으로 하는 양념고기.The seasoning meat according to claim 7, wherein the meat is one selected from pork, beef, rearing and poultry. 제 8 항에 있어서, 상기 가금육은 산란육계육인 것을 특징으로 하는 양념고기.9. The seasoning meat according to claim 8, wherein the poultry meat is laying broiler broiler. 상기 제 1 항 내지 제 6 항 중에서 선택된 어느 한 항의 팽이버섯을 이용한 양념장 조성물 20 ~ 30 중량% 및 식육 70 ~ 80 중량%를 배합하여 양념고기를 제조하는 단계; Preparing a seasoning meat by combining 20-30% by weight of the seasoning composition using 70% to 80% by weight of the seasoning composition using the mushrooms of any one of the above selected from 1 to 6; 4 ~ 10℃에서 5 ~ 24 시간동안 상기 양념고기를 냉동보관하면서 염지숙성시키는 단계; 및Salt-aged ripening the seasoning meat for 5 to 24 hours at 4 ~ 10 ℃; And 숙성된 양념고기를 해동하는 단계; 를 Thawing aged seasoning meat; To 포함하는 것을 특징으로 하는 양념고기의 제조방법.Seasoning meat production method comprising the. 제 10 항에 있어서, 상기 식육은 돈육, 우육, 양육 및 가금육 중에서 선택된 1 종인 것을 특징으로 하는 양념고기의 제조방법.The method of claim 10, wherein the meat is one of pork, beef, rearing and poultry.
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KR102328661B1 (en) 2020-11-27 2021-11-17 이현석 Soft-boiled egg jangjorim using flammulina velutipes and producing method thereof
KR102328662B1 (en) 2020-11-27 2021-11-17 이현석 Roasted egg jangjorim using Lentinula edodes and producing method thereof
KR20230096385A (en) 2021-12-23 2023-06-30 (주) 맘사랑 sauce and its manufacturing method

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KR20160080223A (en) * 2014-12-29 2016-07-07 주식회사 후드원 Method for producing Flammulina velutipes seasoning food and Flammulina velutipes seasoning food produced by the same method
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KR102328661B1 (en) 2020-11-27 2021-11-17 이현석 Soft-boiled egg jangjorim using flammulina velutipes and producing method thereof
KR102328662B1 (en) 2020-11-27 2021-11-17 이현석 Roasted egg jangjorim using Lentinula edodes and producing method thereof
KR20230096385A (en) 2021-12-23 2023-06-30 (주) 맘사랑 sauce and its manufacturing method

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