KR102487295B1 - Protein bar comprising cornus fruit extract and manufacturing method of the same - Google Patents
Protein bar comprising cornus fruit extract and manufacturing method of the same Download PDFInfo
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- KR102487295B1 KR102487295B1 KR1020200171461A KR20200171461A KR102487295B1 KR 102487295 B1 KR102487295 B1 KR 102487295B1 KR 1020200171461 A KR1020200171461 A KR 1020200171461A KR 20200171461 A KR20200171461 A KR 20200171461A KR 102487295 B1 KR102487295 B1 KR 102487295B1
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- protein bar
- extract
- weight
- ground meat
- black garlic
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 67
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 67
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 4
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- A—HUMAN NECESSITIES
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- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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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
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- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감을 가져 종래의 질기고 딱딱한 육포의 식감을 개선하면서, 산수유 추출물 및 흑마늘 추출물로 인하여 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감에도 불구하고 변질없이 장기간 보관 및 유통이 가능하며, 우수한 제품 발색을 나타내어 소비자 기호를 충족시킬 수 있는 육류 기반 단백질 바 제품 제조방법 및 이에 의해 제조된 단백질 바에 관한 것이다. The present invention improves the texture of conventional tough and hard jerky by having a relatively high moisture compared to jerky prepared in a traditional way, and despite a relatively high moisture compared to jerky manufactured in a traditional way due to cornus oil extract and black garlic extract, deterioration The present invention relates to a method for manufacturing a meat-based protein bar product that can be stored and distributed for a long time without the use of the present invention and exhibits excellent product color development to satisfy consumer preferences, and a protein bar manufactured thereby.
Description
본 발명은 산수유 추출물을 포함하는 단백질 바 제조방법 및 이에 따라 제조된 단백질 바에 관한 것이다. The present invention relates to a method for preparing a protein bar containing Cornus officinalis extract and a protein bar prepared thereby.
전통식품인 육포는 풍부한 단백질 함량에 비해 열량이 적고 상온 저장이 가능한 식품으로 일반 소비자들뿐 아니라, 어른들의 술안주용으로도 인기가 매우 높다. 일반적인 육포 제조방법의 경우 우육 또는 돈육을 얇게 슬라이스하여 양념과 함께 조미한 후 천일건조 방식으로 장시간 건조시켜 제조하거나, 고온에서 장시간 건조하기 때문에 질기고 딱딱한 조직감을 가지고 있으며, 약 10 내지 40%의 수분 함량을 가지는 것으로 알려져 있다. Jerky, a traditional food, is low in calories compared to its rich protein content and can be stored at room temperature. In the case of the general method of manufacturing jerky, beef or pork is sliced thinly, seasoned with seasoning, and then dried for a long time by sun drying method, or dried at high temperature for a long time, so it has a tough and hard texture, and about 10 to 40% moisture It is known to have a high content.
즉, 이러한 전통적인 육포 제조방식에 따라 제조된 육포의 경우, 질기고 딱딱한 조직감으로 인하여 치아가 약한 어린이나 노약자들은 섭취에 어려움이 있고, 성인들 조차도 취식에 어려움을 호소하는 경우가 많으며, 오늘날 소비자의 기호가 다양해져 감에 따라, 보다 부드러운 식감의 육포 내지 유사한 고기 스낵 제품에 대한 니즈가 증가하고 있는 상황이다.That is, in the case of jerky manufactured according to this traditional jerky manufacturing method, children or the elderly with weak teeth have difficulty in eating due to the tough and hard texture, and even adults often complain of difficulty in eating, and today's consumers' As tastes become more diverse, there is an increasing need for jerky or similar meat snack products with a softer texture.
본 발명자들은 전통적으로 제조된 육포 대비 상대적으로 많은 수분감을 가져 보다 부드럽고 취식이 편리한 한편, 상대적으로 많은 수분감에도 불구하고 장시간 보관 및 유통이 가능하며, 제품 발색 면에서도 우수하여 소비자 기호를 충족시킬 수 있는 육류 기반 단백질 바 제품을 개발하기 위하여, 예의 연구한 결과, 본 발명을 완성하게 되었다. The present inventors have a relatively high moisture content compared to traditionally manufactured jerky, making it softer and easier to eat, while being able to store and distribute for a long time despite a relatively high moisture content, and is excellent in terms of product color development, which can satisfy consumer preferences In order to develop a meat-based protein bar product, as a result of intensive research, the present invention was completed.
본 발명의 기술적 과제는 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감을 가져 종래의 질기고 딱딱한 육포의 식감을 개선하면서, 산수유 추출물 및 흑마늘 추출물로 인하여 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감에도 불구하고 변질없이 장기간 보관 및 유통이 가능하며, 우수한 제품 발색을 나타내어 소비자 기호를 충족시킬 수 있는 육류 기반 단백질 바 제품 제조방법을 제공하기 위한 것이다. The technical problem of the present invention is to improve the texture of conventional tough and hard jerky by having a relatively high moisture compared to jerky prepared in a traditional way, and to have a relatively high moisture compared to jerky manufactured in a traditional way due to cornus extract and black garlic extract. However, it is intended to provide a method for manufacturing a meat-based protein bar product that can be stored and distributed for a long time without deterioration and can satisfy consumer preferences by exhibiting excellent product color development.
본 명세서에서는 a) 분쇄육; 및 산수유 추출물 및 흑마늘 추출물을 포함한 부재료 혼합액; 을 혼합하여 분쇄육 혼합물을 제조하는 단계; b) 상기 a 단계에서 얻어진 분쇄육 혼합물을 0.5 내지 1 ㎝ 두께의 성형물로 제조하고, UV 살균 처리하는 단계; 및 c) 상기 b 단계에서 얻어진 성형물을 60 내지 90 ℃ 온도 조건 하에서 5 내지 7 시간 동안 건조하여 단백질 바 제품을 제조하는 단계; 를 포함하는, 단백질 바 제조방법을 제공한다.In the present specification, a) ground meat; And a mixture of sub-materials including Cornus officinalis extract and black garlic extract; Mixing to prepare a ground meat mixture; b) preparing a molded product having a thickness of 0.5 to 1 cm from the ground meat mixture obtained in step a, and subjecting the ground meat mixture to UV sterilization treatment; and c) drying the molded product obtained in step b at a temperature of 60 to 90° C. for 5 to 7 hours to prepare a protein bar product; It provides a method for producing a protein bar comprising a.
또한, 본 명세서에서 상기 a 단계의 부재료 혼합액은, 부재료 혼합액 전체 100 중량%를 기준으로, 산수유 추출물 6 내지 10 중량%, 흑마늘 추출물 4 내지 10 중량% 및 조미액 잔량을 포함하는, 단백질 바 제조방법을 제공한다.In addition, in the present specification, the auxiliary material mixture of step a includes 6 to 10% by weight of Cornus officinalis extract, 4 to 10% by weight of black garlic extract and the remaining amount of seasoning liquid, based on 100% by weight of the total auxiliary material mixture. to provide.
또한, 본 명세서에서 상기 산수유 추출물은 80 내지 90 ℃ 온도 조건 하에서 70% 에탄올 용액으로 10 내지 14 시간 추출한 에탄올 추출물이며, 상기 흑마늘 추출물은 80 내지 100 ℃ 온도 조건 하에서 열수로 5 내지 7 시간 추출한 열수 추출물인, 단백질 바 제조방법을 제공한다. In addition, in the present specification, the cornelian extract is an ethanol extract extracted with a 70% ethanol solution for 10 to 14 hours under a temperature condition of 80 to 90 ° C., and the black garlic extract is a hot water extract extracted with hot water for 5 to 7 hours under a temperature condition of 80 to 100 ° C. A method for preparing a phosphorus and protein bar is provided.
또한, 본 명세서에서 상기 a 단계는, 부재료 혼합액에 분쇄육을 침지시켜 10 ℃ 이하의 온도 조건 하에서 12 내지 24 시간 저온 숙성하는 과정을 더 포함하는, 단백질 바 제조방법을 제공한다. In addition, in the present specification, step a provides a method for manufacturing a protein bar, further comprising immersing the ground meat in a mixture of auxiliary materials and aging at a low temperature for 12 to 24 hours under a temperature condition of 10 ° C or less.
또한, 본 명세서에서 상기 a 단계는, 저분자 콜라겐을 혼합하는 과정을 더 포함하는, 단백질 바 제조방법을 제공한다. In addition, in the present specification, step a provides a method for manufacturing a protein bar, further comprising mixing low-molecular-weight collagen.
본 명세서에서는, 상기 방법에 의해 제조한 단백질 바로서, 분쇄육, 산수유 추출물 및 흑마늘 추출물을 포함하는, 단백질 바를 제공한다.In the present specification, as a protein bar prepared by the above method, a protein bar containing ground meat, cornelian extract, and black garlic extract is provided.
본 명세서에서는, 상기 단백질 바는 저분자 콜라겐을 더 포함하며, 상기 저분자 콜라겐은 분쇄육 및 부재료의 전체 합 100 중량부에 대하여 10 내지 20 중량부로 포함되는 것인, 단백질 바를 제공한다. In the present specification, the protein bar further includes low-molecular-weight collagen, and the low-molecular-weight collagen is provided in an amount of 10 to 20 parts by weight based on 100 parts by weight of the total sum of ground meat and auxiliary ingredients.
본 명세서에서는, 상기 단백질 바는 수분 활성도(Aw)가 0.5 내지 0.8 범위 내인, 단백질 바를 제공한다. In the present specification, the protein bar provides a protein bar having a water activity (Aw) in the range of 0.5 to 0.8.
본 명세서에서는, 상기 단백질 바는 25 ℃ 온도 조건 및 40 내지 60 % 습도 조건 하에서 1주 이상의 보존기간을 가지는, 단백질 바를 제공한다. In the present specification, the protein bar is provided with a shelf life of 1 week or more under a temperature condition of 25° C. and a humidity of 40 to 60%.
본 발명에 따라 제조된 육류 기반 단백질 바는, 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감을 가져 종래의 질기고 딱딱한 육포의 식감을 개선하면서도 높은 단백질 함량을 가진 육포의 장점을 획득한다.The meat-based protein bar prepared according to the present invention has a relatively high moisture content compared to jerky prepared in a traditional way, improving the texture of conventional tough and hard jerky while acquiring the advantages of jerky with high protein content.
또한, 부재료로 포함되는 산수유 추출물 및 흑마늘 추출물로 인하여, 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감에도 불구하고 변질없이 장기간 보관 및 유통이 가능하며, 우수한 제품 발색을 나타내어 소비자 기호를 충족시킬 수 있다. In addition, due to cornus oil extract and black garlic extract included as sub-materials, it is possible to store and distribute for a long time without deterioration despite relatively high moisture compared to jerky prepared in the traditional way, and to satisfy consumer preferences by exhibiting excellent product color development. .
도 1은 본 발명의 일실시예에 따라 육류 기반 단백질 바 제품을 제조하는 공정을 개략적으로 나타낸 것이다.
도 2는 본 발명의 일실시예에 따라 제조된 육류 기반 단백질 바 제품의 실제 사진이다.
도 3은 본 발명의 일실시예 및 비교예에 따라 제조된 육류 기반 단백질 바 제품의 발색도를 육안으로 측정한 결과를 나타낸 것이다.
도 4는 본 발명의 일실시예 및 비교예에 따라 제조된 육류 기반 단백질 바 제품의 보존기간 테스트 결과를 나타낸 것이다. 1 schematically illustrates a process for manufacturing a meat-based protein bar product according to an embodiment of the present invention.
2 is an actual photograph of a meat-based protein bar product prepared according to an embodiment of the present invention.
Figure 3 shows the results of visually measuring the color development of meat-based protein bar products prepared according to an embodiment and a comparative example of the present invention.
Figure 4 shows the shelf life test results of meat-based protein bar products prepared according to an embodiment and a comparative example of the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 실시예에 대하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 이하에서 개시되는 실시예에 한정되지 않는다. 또한 도면에서 본 발명을 명확하게 개시하기 위해서 본 발명과 관계없는 부분은 생략하였으며, 도면에서 동일하거나 유사한 부호들은 동일하거나 유사한 구성요소들을 나타낸다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the present invention may be implemented in many different forms and is not limited to the embodiments disclosed below. In addition, in order to clearly disclose the present invention in the drawings, parts irrelevant to the present invention are omitted, and the same or similar numerals in the drawings indicate the same or similar components.
본 발명의 목적 및 효과는 하기의 설명에 의해서 자연스럽게 이해되거나 보다 분명해질 수 있으며, 하기의 기재만으로 본 발명의 목적 및 효과가 제한되는 것은 아니다.The objects and effects of the present invention can be naturally understood or more clearly understood by the following description, and the objects and effects of the present invention are not limited only by the following description.
본 발명의 목적, 특징 및 장점은 다음의 상세한 설명을 통하여 보다 분명해질 것이다. 또한, 본 발명을 설명함에 있어서 본 발명과 관련된 공지 기술에 대한 구체적인 설명이, 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략하기로 한다. 이하, 첨부된 도면을 참조하여 본 발명에 따른 실시예를 상세히 설명하기로 한다.Objects, features and advantages of the present invention will become more apparent from the detailed description that follows. In addition, in the description of the present invention, if it is determined that the detailed description of the known technology related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. Hereinafter, embodiments according to the present invention will be described in detail with reference to the accompanying drawings.
한편, 본 발명의 명세서 및 청구범위 전반에서 사용되는 용어인 "단백질 바"는 식육, 일례로 우육, 돈육, 가금육 등을 원재료로 제조한, 식육의 건조 또는 반건조 가공식품으로서, 바(bar) 또는 스틱(stick) 형태를 갖추고 있는 것을 의미하는 것으로 이해되어야 한다. On the other hand, the term "protein bar" used throughout the specification and claims of the present invention is a dried or semi-dried processed food of meat, for example, beef, pork, poultry meat, etc. Or it should be understood to mean having a stick (stick) form.
상술한 바와 같이, 전통적인 육포 제조방식은 천일건조 방식 내지 고온건조 방식으로 수행되어 질기고 딱딱한 조직감을 가지게 되며, 이로 인해 섭취 및 취식에 어려움이 있다. 이에, 본 발명자들은 특정한 방법으로 얻은 산수유 추출물과 흑마늘 추출물을 부재료로 포함하되, 원육(분쇄육 등)을 부재료 혼합액에 침지시켜 저온 숙성한 다음, 이를 성형, 살균 및 건조하는 경우, 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감을 가져, 보다 부드럽고 취식이 편리한 한편, 상대적으로 많은 수분감에도 불구하고 변질없이 장시간 보관 및 유통이 가능하며, 우수한 제품 발색을 나타내어 소비자 기호를 충족시킬 수 있다는 점을 실험을 통하여 확인하고 본 발명을 완성하게 되었다. As described above, the traditional jerky manufacturing method is performed in a sun drying method or a high temperature drying method to have a tough and hard texture, which makes it difficult to eat and eat. Accordingly, the present inventors include Cornus officinalis extract and black garlic extract obtained by a specific method as sub-materials, but prepare raw meat (ground meat, etc.) in a mixture of sub-materials by immersing them in a low-temperature aging method, and then shaping, sterilizing, and drying them in a traditional manner. It has a relatively high moisture content compared to prepared beef jerky, making it softer and easier to eat, while being able to store and distribute for a long time without deterioration despite the relatively high moisture content, and exhibiting excellent product color development to satisfy consumer preferences. It was confirmed through and the present invention was completed.
이하, 본 발명의 구체적인 실시예에 따른 단백질 바 제조방법 및 이에 따라 제조된 단백질 바에 대해서 보다 상세하게 설명한다.Hereinafter, a protein bar manufacturing method according to a specific embodiment of the present invention and a protein bar manufactured according to the method will be described in more detail.
단백질 바 제조방법How to make a protein bar
본 발명의 일실시예에 따른 단백질 바 제조방법은 a) 분쇄육; 및 산수유 추출물 및 흑마늘 추출물을 포함한 부재료 혼합액; 을 혼합하여 분쇄육 혼합물을 제조하는 단계; b) 상기 a 단계에서 얻어진 분쇄육 혼합물을 0.5 내지 1 ㎝ 두께의 성형물로 제조하고, UV 살균 처리하는 단계; 및 c) 상기 b 단계에서 얻어진 성형물을 60 내지 90 ℃ 온도 조건 하에서 5 내지 7 시간 동안 건조하여 단백질 바 제품을 제조하는 단계; 를 포함한다(도 1 참조).A method for manufacturing a protein bar according to an embodiment of the present invention includes a) ground meat; And a mixture of sub-materials including Cornus officinalis extract and black garlic extract; Mixing to prepare a ground meat mixture; b) preparing a molded product having a thickness of 0.5 to 1 cm from the ground meat mixture obtained in step a, and subjecting the ground meat mixture to UV sterilization treatment; and c) drying the molded product obtained in step b at a temperature of 60 to 90° C. for 5 to 7 hours to prepare a protein bar product; Includes (see Figure 1).
먼저, 분쇄육; 및 산수유 추출물 및 흑마늘 추출물을 포함한 부재료 혼합액; 을 혼합하여 분쇄육 혼합물을 제조한다(단계 a).First, ground meat; And a mixture of sub-materials including Cornus officinalis extract and black garlic extract; are mixed to prepare a ground meat mixture (step a).
본 발명에서 분쇄육은 식육, 일례로 우육, 돈육, 가금육을 분쇄하여 얻은 것으로서, 입자가 식감을 느낄 수 있는 정도로 분쇄된 것일 수 있다. 일례로 입경이 5 내지 10mm인 것일 수 있으며, 이 경우 후술할 침지 및 저온 숙성 과정에서 부재료 혼합액의 유효 성분들이 분쇄육 입자 내에 충분히 스며들 수 있다. In the present invention, the ground meat is obtained by grinding meat, for example, beef, pork, or poultry, and may be ground to such an extent that the particles can feel the texture. For example, the particle diameter may be 5 to 10 mm, and in this case, the active ingredients of the mixed liquid of auxiliary materials may sufficiently permeate into the ground meat particles during the immersion and low-temperature aging process to be described later.
한편, 상기 부재료 혼합액은, 부재료 혼합액 전체 100 중량%를 기준으로, 산수유 추출물 6 내지 10 중량%, 흑마늘 추출물 4 내지 10 중량% 및 조미액 잔량을 포함하는 것일 수 있다. On the other hand, the auxiliary material mixture may include 6 to 10% by weight of Cornus officinalis extract, 4 to 10% by weight of black garlic extract and the remaining amount of the seasoning liquid, based on 100% by weight of the total auxiliary material mixture.
보다 상세하게 설명하면, 산수유(Corni Fructus)는 층층나무과의 낙엽교목인 산수유나무의 열매로서, 타원형의 핵과(核果)로서 처음에는 녹색이었다가 8 ~ 10월에 붉게 익으며, 약간의 단맛과 함께 떫고 강한 신맛이 난다. 한편, 과육에는 코르닌(cornin), 모로니사이드(Morroniside), 로가닌(Loganin), 타닌(Tannin), 사포닌(Saponin) 등의 배당체와, 포도주산, 사과산, 주석산 등의 유기산이 함유되어 있고, 그밖에 비타민 A와 다량의 당이 포함되는 것으로 알려져 있다. In more detail, Corni Fructus is a fruit of Cornus officinalis, a deciduous tree of the dogwood family. It is an oval-shaped drupe that is green at first and then ripens to red from August to October, with a slight sweetness. It has an astringent and strong sour taste. On the other hand, the flesh contains glycosides such as cornin, morroniside, loganin, tannin, and saponin, and organic acids such as grape acid, malic acid, and tartaric acid. It is also known to contain vitamin A and a large amount of sugar.
한편, 본 발명의 일실시예에 따르면, 산수유 추출물이 부재료 혼합액에 포함될 수 있으며, 산수유 추출물은 분쇄육 입자에 스며들어 붉은 빛깔을 내도록 도와주고, 최종적으로 제조되는 단백질 바 제품의 우수한 발색을 유도함으로써, 소비자 기호를 향상시킨다. 한편, 본 발명의 일실시예에 따른 산수유 추출물은 80 내지 90 ℃ 온도 조건 하에서 70% 에탄올 용액으로 10 내지 14 시간 추출한 에탄올 추출물일 수 있으며, 상기 산수유 추출물은 식중독을 일으킬 수 있는 균으로 알려져 있는 대장균(E. coli), 대장균 O157(E. coli O157) 및 리스테리아 모노키토게네스(Listeria monocytogenes) 등에 대한 항균 효과를 발현함으로써, 미생물과 세균 번식을 억제하여, 제품 변질을 막고 보존기간을 증대시키는 한편, 단백질 바의 맛과 풍미를 증진시킬 수 있다. On the other hand, according to one embodiment of the present invention, cornus oil extract may be included in the auxiliary material mixture, and cornus oil extract permeates into the ground meat particles to help them give a red color, and induces excellent color development of the finally prepared protein bar product. , improve consumer preferences. On the other hand, cornus oil extract according to an embodiment of the present invention may be an ethanol extract extracted for 10 to 14 hours with a 70% ethanol solution under a temperature condition of 80 to 90 ℃, the cornus oil extract is Escherichia coli known as a bacterium that can cause food poisoning ( E. coli ), Escherichia coli O157 ( E. coli O157) and Listeria monocytogenes ( Listeria monocytogenes ) By expressing antibacterial effects, inhibiting the propagation of microorganisms and bacteria, preventing product deterioration and increasing shelf life, while , can enhance the taste and flavor of protein bars.
한편, 부재료 혼합액 내에서 부재료 혼합액 전체 100 중량%를 기준으로, 산수유 추출물은 6 내지 10 중량%로 포함될 수 있으며, 상기 중량%를 초과하여 포함되는 경우, 흑마늘 추출물 및 조미액 등의 부재료가 상대적으로 적게 포함되게 됨으로써, 고기 특유의 잡내를 효과적으로 제거하기 어렵고, 제품에 충분한 간을 하기 어려운 문제가 있으며, 상기 중량% 미만으로 포함되는 경우, 목적하는 우수한 발색 효과 및 항균 효과를 얻기 어려워 소비자 기호 향상 및 보존기간 증대 효과가 미미할 수 있다. On the other hand, based on the total 100% by weight of the auxiliary material mixture in the auxiliary material mixture, the Cornus officinalis extract may be included in 6 to 10% by weight, and when included in excess of the above weight%, the amount of auxiliary materials such as black garlic extract and seasoning liquid is relatively small. By being included, it is difficult to effectively remove miscellaneous odors peculiar to meat, and it is difficult to season the product sufficiently, and when it is included in less than the above weight %, it is difficult to obtain the desired excellent color development effect and antibacterial effect, improving and preserving consumer taste The effect of increasing the period may be insignificant.
흑마늘은 통마늘을 숙성 및 발효시켜 제조하는 것으로서, 마늘 특유의 맵고 강한 향이 없어지고 쫀득한 식감에 시큼한 단맛이 나기 때문에 섭취가 용이하며, 발효 과정에서 멜라노이딘, S-아릴시스테인 등의 유효성분이 생성되어 생마늘에 비하여 10 배 이상 높은 항산화력을 가지는 것으로 알려져 있다. Black garlic is produced by aging and fermenting whole garlic, and it is easy to consume because garlic's unique spicy and strong scent is gone and it has a chewy texture and sour sweetness. It is known to have more than 10 times higher antioxidant power compared to
한편, 본 발명의 일실시예에 따르면, 흑마늘 추출물이 부재료 혼합액에 포함될 수 있으며, 흑마늘 추출물은 즙이나 진액 형태일 수 있고, 분쇄육 입자에 스며들어 고기 특유의 잡내를 제거한다. 한편, 본 발명의 일실시예에 따른 흑마늘 추출물은 80 내지 100 ℃ 온도 조건 하에서 열수로 5 내지 7 시간 추출한 열수 추출물일 수 있으며, 상기 흑마늘 추출물은 식중독을 일으킬 수 있는 균으로 알려져 있는 황색포도상구균(Staphylococcus aureus) 또는 대장균(Escherichia coli) 등에 대한 항균 효과를 발현함으로써, 미생물과 세균 번식을 억제하여, 제품 변질을 막고 보존기간을 증대시키는 한편, 단백질 바의 맛과 풍미 또한 증진시킬 수 있다. On the other hand, according to one embodiment of the present invention, the black garlic extract may be included in the auxiliary material mixture, the black garlic extract may be in the form of juice or essence, and permeate into the ground meat particles to remove the peculiar smell of meat. On the other hand, the black garlic extract according to an embodiment of the present invention may be a hot water extract extracted with hot water for 5 to 7 hours under a temperature condition of 80 to 100 ° C., and the black garlic extract is known to cause food poisoning Staphylococcus aureus ( Staphylococcus aureus ) or Escherichia coli ( Escherichia coli ), etc. By expressing an antibacterial effect, inhibiting the propagation of microorganisms and bacteria, preventing product deterioration and increasing shelf life, while improving the taste and flavor of the protein bar.
한편, 부재료 혼합액 내에서 부재료 혼합액 전체 100 중량%를 기준으로, 흑마늘 추출물은 4 내지 10 중량%로 포함될 수 있으며, 상기 중량%를 초과하여 포함되는 경우, 산수유 추출물 및 조미액 등의 부재료가 상대적으로 적게 포함됨으로써, 우수한 발색 효과를 달성하기 어렵고, 제품에 충분한 간을 하기 어려운 문제가 있으며, 상기 중량% 미만으로 포함되는 경우, 목적하는 고기 특유의 잡내 제거 효과 및 항균 효과를 얻기 어려워 소비자 기호 향상 및 보존기간 증대 효과가 미미할 수 있다. On the other hand, the black garlic extract may be included in 4 to 10% by weight based on the total 100% by weight of the auxiliary material mixture in the auxiliary material mixture. By being included, it is difficult to achieve an excellent color development effect and it is difficult to season the product sufficiently, and when it is included in less than the above weight %, it is difficult to obtain the desired meat-specific odor removal effect and antibacterial effect, improving and preserving consumer taste The effect of increasing the period may be insignificant.
한편, 상기 조미액은 일례로 염지액일 수 있으며, 소금, 후추, 설탕, 물엿 등과 같은 일반적인 조미료 뿐 아니라, 풍미와 향을 더하기 위한 향신료를 더 포함하여 구성된 것일 수 있다. On the other hand, the seasoning liquid may be, for example, a salt solution, and may be configured to further include spices for adding flavor and aroma, as well as general seasonings such as salt, pepper, sugar, and starch syrup.
한편, 본 발명의 일실시예에 따르면, 부재료 혼합액에 분쇄육을 침지시켜 10 ℃ 이하의 온도 조건 하에서 12 내지 24 시간 저온 숙성하는 과정을 더 포함하는 것일 수 있다. 상기 단계를 통해 분쇄육 입자 표면 및 내부에 상기 부재료 혼합액의 유효 성분을 효과적으로 스며들게 할 수 있으며, 단백질 바 제품에 풍미와 맛을 더할 수 있게 된다. On the other hand, according to one embodiment of the present invention, it may further include a process of immersing the ground meat in the auxiliary material mixture and aging at a low temperature for 12 to 24 hours under a temperature condition of 10 ° C or less. Through the above step, the active ingredient of the sub-material mixture can be effectively permeated into the surface and inside of the ground meat particles, and flavor and taste can be added to the protein bar product.
또한, 본 발명의 또 다른 일실시예에 따르면, 상기 a 단계는 저분자 콜라겐을 혼합하는 과정을 더 포함할 수 있다. 상기 저분자 콜라겐은 분자량이 1,500 Da. 이하인 어류 껍질 추출 저분자 콜라겐일 수 있으며, 상기와 같은 Da. 이하의 저분자 콜라겐을 추가로 혼합하는 경우 최종적으로 제조되는 단백질 바 제품의 식감을 보다 부드럽게 할 수 있는 효과가 있다. 한편, 상기 단계에서 단백질 바 제조에 사용되는 저분자 콜라겐은 분쇄육 및 부재료의 전체 합 100 중량부에 대하여 10 내지 20 중량부, 상세하게는 15 중량부로 포함될 수 있다. 한편, 상기 범위 내로 저분자 콜라겐이 포함되는 경우, 단백질 바 제품의 식감이 현저히 개선되나, 상기 중량부를 초과하여 포함되는 경우, 단백질 바 제품 고유의 풍미를 저해할 우려가 있고, 상기 중량부 미만으로 포함되는 경우, 식감 개선 효과가 미미할 수 있다. In addition, according to another embodiment of the present invention, step a may further include a process of mixing low molecular weight collagen. The low molecular weight collagen has a molecular weight of 1,500 Da. It may be a fish skin-extracted low-molecular-weight collagen, the same Da. When the following low-molecular-weight collagen is additionally mixed, there is an effect of making the texture of the finally manufactured protein bar product softer. Meanwhile, the low molecular weight collagen used in preparing the protein bar in the above step may be included in an amount of 10 to 20 parts by weight, specifically 15 parts by weight, based on 100 parts by weight of the total amount of the ground meat and auxiliary ingredients. On the other hand, when the low-molecular-weight collagen is included within the above range, the texture of the protein bar product is significantly improved, but when it is included in an amount exceeding the above weight part, there is a concern that the unique flavor of the protein bar product may be impaired, and the content is less than the above weight part. In this case, the texture improvement effect may be insignificant.
다음으로, 상기 a 단계에서 얻어진 분쇄육 혼합물을 0.5 내지 1 cm 두께의 성형물로 제조하고, UV 살균 처리한다(단계 b).Next, the ground meat mixture obtained in step a is made into a molded product having a thickness of 0.5 to 1 cm, and subjected to UV sterilization treatment (step b).
상기 단계는 상술한 a 단계에서 얻어진 분쇄육 혼합물을 취식하기 좋은 크기로 성형하기 위한 과정으로서, 일례로 0.5 내지 1 cm 두께를 가지는 바(bar) 또는 스틱(stick) 형태로 성형하여 수행될 수 있다. 한편, 상기 UV 살균 처리는 가공 과정에서 발생할 수 있는 미생물, 세균 등의 번식을 사전에 차단하기 위한 과정으로서, UV 살균기를 이용하여 순간적으로 살균하여 수행되는 것일 수 있다.The above step is a process for shaping the ground meat mixture obtained in step a above into a size suitable for eating, and may be performed by shaping, for example, into a bar or stick shape having a thickness of 0.5 to 1 cm. . On the other hand, the UV sterilization treatment is a process for blocking the propagation of microorganisms, bacteria, etc. that may occur in the processing process in advance, and may be performed by instant sterilization using a UV sterilizer.
다음으로, 상기 b 단계에서 얻어진 성형물을 60 내지 90 ℃ 온도 조건 하에서 5 내지 7 시간 동안 건조하여 단백질 바 제품을 제조한다(단계 c).Next, the molded article obtained in step b is dried at a temperature of 60 to 90 ° C for 5 to 7 hours to prepare a protein bar product (step c).
상기 단계에서는, 성형된 분쇄육 혼합물을 단백질 바 제품으로 제조하기 위한 최종 공정으로서, b 단계에서 얻어진 성형물을 60 내지 90 ℃ 온도 조건, 상세하게는 80 내지 85 ℃ 온도 조건 하에서 5 내지 7 시간 동안 열풍 건조 또는 자연 건조하여 수행될 수 있다. 한편, 상기 과정을 통해 제조되는 단백질 바 제품은 약 35 내지 65%의 수분 함량을 가지는 것일 수 있으며, 수분 활성도(Aw)는 0.5 내지 0.8 범위가 되도록 상기 건조가 수행될 수 있다. In the above step, as a final process for manufacturing the molded ground meat mixture into a protein bar product, the molded product obtained in step b is heated in a hot air for 5 to 7 hours under a temperature condition of 60 to 90 ° C., specifically, 80 to 85 ° C. It may be performed by drying or natural drying. Meanwhile, the protein bar product manufactured through the above process may have a moisture content of about 35 to 65%, and the drying may be performed so that the water activity (Aw) is in the range of 0.5 to 0.8.
단백질 바protein bar
도 2와 같이, 본원 발명의 방법에 따라 제조된 단백질 바는 분쇄육, 산수유 추출물 및 흑마늘 추출물을 포함하는 것일 수 있고, 분쇄육, 산수유 추출물, 흑마늘 추출물 및 저분자 콜라겐을 포함하는 것일 수 있다. 한편, 상기 저분자 콜라겐을 더 포함하는 경우, 저분자 콜라겐은 분쇄육 및 부재료의 전체 합 100 중량부에 대하여 10 내지 20 중량부로 포함되는 것일 수 있다. 한편, 상기 중량부 범위로 저분자 콜라겐이 포함되는 경우, 단백질 바 제품의 식감 개선 효과가 현저할 수 있다. As shown in FIG. 2, the protein bar prepared according to the method of the present invention may include ground meat, cornelian extract, and black garlic extract, or may contain ground meat, cornelian extract, black garlic extract, and low-molecular-weight collagen. On the other hand, when the low-molecular-weight collagen is further included, the low-molecular-weight collagen may be included in an amount of 10 to 20 parts by weight based on 100 parts by weight of the total sum of the ground meat and sub-materials. On the other hand, when the low molecular weight collagen is included in the weight part range, the effect of improving the texture of the protein bar product may be remarkable.
한편, 본 발명의 일실시예에 따른 단백질 바는 수분 활성도(Aw)가 0.5 내지 0.8 범위 내일 수 있으며, 수분 함량은 35 내지 65% 범위 내 일 수 있다. Meanwhile, the protein bar according to one embodiment of the present invention may have a water activity (Aw) in the range of 0.5 to 0.8 and a water content in the range of 35 to 65%.
수분 활성도(Aw)는 식품 성분에 회합되어 있는 물의 강도를 표시하기 위한 것으로 각종 형태의 식품의 변패를 예측할 수 있는 정확한 지표이다. 한편, 수분 활성도는 임의의 온도에서 식품이 나타내는 수증기압에 대한 그 온도에 있어서의 순수한 물의 수증기압의 비로 결정되며, 항시 수분 활성도(Aw) 값은 0≤Aw≤1의 범위를 갖는다.Water activity (Aw) is to indicate the strength of water associated with food components, and is an accurate indicator that can predict the deterioration of various types of food. On the other hand, the water activity is determined by the ratio of the water vapor pressure of pure water at that temperature to the water vapor pressure of food at a certain temperature, and the water activity (Aw) value always has a range of 0≤Aw≤1.
Aw=P/P0=N1/(N1+N2)(P: 식품속의 수증기압, P0: 순수한 물의 수증기압, N1: 용매의 mol수, N2: 용질의 mol수)Aw=P/P0=N1/(N1+N2) (P: vapor pressure in food, P0: vapor pressure of pure water, N1: mol of solvent, N2: mol of solute)
일반적으로, 식품 중의 수분 활성은 미생물의 번식과 성장, 효소 작용 및 각종 화학 반응에 영향을 미치므로 식품의 품질에 미치는 영향이 매우 크다. 보통 식품에서 수분 활성도의 값은 1.0 미만으로 수분 활성도가 클수록 미생물이 증식하기 쉬우며, 어패류 등은 수분 활성도(Aw)가 약 0.98 내지 0.99, 곡물류 등은 약 0.60 내지 0.64 정도로 알려져 있다. In general, water activity in food affects the propagation and growth of microorganisms, enzymatic action, and various chemical reactions, and thus has a great impact on food quality. In general, the value of water activity in food is less than 1.0, and the higher the water activity, the easier it is for microorganisms to proliferate. It is known that the water activity (Aw) of fish and shellfish is about 0.98 to 0.99, and about 0.60 to 0.64 for grains.
한편, 본 발명에 따른, 단백질 바는 건조 과정을 통해 수분 활성도(Aw)를 0.5 내지 0.8 범위가 되도록, 또한, 수분 함량은 35 내지 65% 범위가 되도록 함으로써, 전통적인 방식에 의해 제조된 육포 대비 다소 상대적으로 많은 수분감으로 식감을 부드럽게 하나, 미생물 증식이 활발하지는 않은 정도로 수분감을 제한한다. 또한, 상술한 바와 같은 산수유 추출물 및 흑마늘 추출물로 인한 항균 및 미생물 증식 억제 효과를 나타내도록 하여, 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감에도 불구하고 변질없이 장기간 보관 및 유통이 가능하게 된다. On the other hand, the protein bar according to the present invention has a water activity (Aw) in the range of 0.5 to 0.8 through a drying process and a moisture content in the range of 35 to 65%, so that it is slightly different from jerky prepared by the traditional method. It softens the texture with a relatively large amount of moisture, but limits the amount of moisture to the extent that microbial growth is not active. In addition, by exhibiting antibacterial and microbial growth inhibitory effects due to the cornelian extract and black garlic extract as described above, it is possible to store and distribute for a long time without deterioration despite a relatively high moisture content compared to jerky prepared in a traditional way.
이상으로 설명한 바와 같이, 본 발명에 따라 제조된 육류 기반 단백질 바는, 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감을 가져 종래의 질기고 딱딱한 육포의 식감을 개선하면서도 높은 단백질 함량을 가진 육포의 장점을 획득한다.As described above, the meat-based protein bar prepared according to the present invention has a relatively high moisture content compared to jerky manufactured in a traditional way, improving the texture of conventional tough and hard jerky, but has the advantage of jerky with high protein content. Acquire
또한, 부재료로 포함되는 산수유 추출물 및 흑마늘 추출물로 인하여, 전통적인 방식으로 제조된 육포 대비 상대적으로 많은 수분감에도 불구하고 변질없이 장기간 보관 및 유통이 가능하며, 우수한 제품 발색을 나타내어 소비자 기호를 충족시킬 수 있다. In addition, due to cornus oil extract and black garlic extract included as sub-materials, it is possible to store and distribute for a long time without deterioration despite relatively high moisture compared to jerky prepared in the traditional way, and to satisfy consumer preferences by exhibiting excellent product color development. .
[실시예][Example]
이하 발명의 구체적인 실시예를 통해 발명의 작용, 효과를 보다 구체적으로 설명하기로 한다. 다만, 이는 발명의 예시로서 제시된 것으로 이에 의해 발명의 권리 범위가 어떠한 의미로든 한정되는 것은 아니다. Hereinafter, the operation and effect of the invention will be described in more detail through specific examples of the invention. However, this is presented as an example of the invention, and thereby the scope of the invention is not limited in any sense.
실시예 1Example 1
냉동된 호주산 소고기 원육을 상온에서 해동하고, 정선 작업을 실시한 후, 분쇄기를 이용하여 입경이 5 내지 10mm 범위가 되도록 분쇄하여 분쇄육을 제조하였다. 다음으로, 경북 의성에서 수확한 산수유 및 경북 의성에서 재배한 마늘을 숙성시켜 얻은 흑마늘을 각각 준비하고, 산수유는 85 ℃ 온도 조건 하에서 70% 에탄올 용액으로 12시간 추출한 에탄올 추출물로 제조하였으며, 흑마늘은 90 ℃ 온도 조건 하에서 열수로 6시간 추출한 열수 추출물로 제조하였다. The frozen Australian beef raw meat was thawed at room temperature, selected, and then pulverized using a grinder to have a particle size in the range of 5 to 10 mm to prepare ground meat. Next, cornus oil harvested in Uiseong, Gyeongsangbuk-do and black garlic obtained by aging garlic cultivated in Uiseong, Gyeongsangbuk-do were prepared, respectively, and cornus oil was prepared as an ethanol extract extracted for 12 hours with a 70% ethanol solution under 85 ° C temperature conditions. It was prepared as a hot water extract extracted with hot water for 6 hours under the condition of ℃ temperature.
한편, 상기 산수유 추출물과 흑마늘 추출액을 간장, 설탕, 소금, 물엿 및 후추와 혼합하여 부재료 혼합액을 제조하되, 전체 부재료 혼합액 중량을 기준으로, 산수유 추출물은 8 중량%가 되도록, 흑마늘 추출물은 6 중량%가 되도록 제조하였다. On the other hand, the cornus oil extract and black garlic extract are mixed with soy sauce, sugar, salt, starch syrup and pepper to prepare a mixed solution of auxiliary materials, based on the weight of the total auxiliary material mixture, cornus oil extract is 8% by weight, black garlic extract is 6% by weight It was made to be.
한편, 상기 소고기 분쇄육 200g을 상기 제조된 부재료 혼합액에 침지시키고, 18시간 동안 5 ℃ 온도 조건 하에서 저온 숙성하였으며, 이후 분쇄육을 1 ㎝ 두께, 가로세로가 3 ㎝ X 10 ㎝ 가 되도록 성형물로 제조한 다음, UV 살균처리를 수행하였다. 다음으로, 상기 성형물에 대하여 80 내지 85 ℃ 온도 조건 하에서 6 시간 동안 열풍 건조시켜, 단백질 바 제품으로 제조하였다. On the other hand, 200 g of the beef ground meat was immersed in the prepared sub-material mixture, and aged at a low temperature at 5 ° C for 18 hours, and then the ground meat was 1 cm thick and 3 cm X 10 cm. Then, UV sterilization was performed. Next, the molded product was dried in hot air for 6 hours under a temperature condition of 80 to 85° C. to prepare a protein bar product.
실시예 2Example 2
실시예 1과 동일한 방법으로 단백질 바 제품을 제조하되, 어류(연어 껍질) 추출 저분자 콜라겐을 단백질 바 전체 100 중량부 대비 15 중량부로 더 포함한 것만 달리하였다. A protein bar product was prepared in the same manner as in Example 1, except that 15 parts by weight of low-molecular-weight collagen extracted from fish (salmon skin) was further included relative to 100 parts by weight of the total protein bar.
비교예 1Comparative Example 1
실시예 1과 동일한 방법으로 단백질 바 제품을 제조하되, 산수유 및 흑마늘 추출물을 포함하지 않은 것만 달리하였다. A protein bar product was prepared in the same manner as in Example 1, except that cornus oil and black garlic extract were not included.
비교예 2-1 및 2-2Comparative Examples 2-1 and 2-2
실시예 1과 동일한 방법으로 단백질 바 제품을 제조하되, 산수유 추출물을 제외하고 부재료 혼합액을 제조한 것(비교예 2-1) 및 흑마늘 추출물을 제외하고 부재료 혼합액을 제조한 것(비교예 2-2)만 달리하였다. A protein bar product was prepared in the same manner as in Example 1, but a mixed solution of auxiliary materials was prepared except for cornus oil extract (Comparative Example 2-1) and a mixed solution of auxiliary materials was prepared except for black garlic extract (Comparative Example 2-2). ) only differed.
비교예 3-1 및 3-2Comparative Examples 3-1 and 3-2
실시예 1과 동일한 방법으로 단백질 바 제품을 제조하되, 산수유 열수 추출물을 사용한 것(비교예 3-1) 및 흑마늘 에탄올 추출물을 사용한 것(비교예 3-2)만 달리하였다. Protein bar products were prepared in the same manner as in Example 1, except that cornus oil hot water extract was used (Comparative Example 3-1) and black garlic ethanol extract was used (Comparative Example 3-2).
비교예 4Comparative Example 4
실시예 1과 동일한 방법으로 단백질 바 제품을 제조하되, 침지 및 저온 숙성 과정을 생략한 것만 달리하였다. A protein bar product was prepared in the same manner as in Example 1, except that the soaking and low-temperature aging processes were omitted.
[실험 1: 단백질 바 제품의 관능검사][Experiment 1: Sensory test of protein bar products]
상기 실시예 1 및 비교예 1 내지 4에 따라 얻어진 단백질 바 제품에 대하여 일반인 30명을 대상으로 관능검사를 실시하였으며, 이때 관능품질은 향미, 식감, 발색도, 잡내의 강도 및 소비자 기호를 평가하였고, 각각의 배점은 1점(매우 좋지 않음)에서 5점(매우 좋음)으로 5점 척도법을 이용하여 평가하여 평균 점수를 구하였다. 구체적인 실험 결과는 아래의 표 1과 같다.For the protein bar products obtained according to Example 1 and Comparative Examples 1 to 4, a sensory test was conducted on 30 ordinary people. At this time, the sensory quality was evaluated for flavor, texture, color development, strength of odor and consumer preference. , Each score was evaluated using a 5-point scale from 1 point (very bad) to 5 points (very good) to obtain an average score. The specific experimental results are shown in Table 1 below.
상기 표 1의 결과를 참조하면, 본 발명의 실시예 1 및 2에 따라 제조된 단백질 바 제품의 경우, 향미, 식감, 발색도, 잡내의 강도, 소비자 기호 등 5가지 평가 지표 모두 평균 4.5 점 이상의 점수를 취득하여 모든 측면에서 우수한 평가를 획득한 것을 확인할 수 있었다. 특히, 산수유와 흑마늘을 사용한 경우 단백질 바 제품이 전체적으로 붉은 빛깔을 띄게 되어 소비자 기호도 측면에서 우수한 것을 확인할 수 있었다(도 3 참조). 한편, 저분자 콜라겐을 더 포함하는 경우(실시예 2), 그렇지 아니한 경우(실시예 1) 대비 식감 면에서 우수한 평가를 획득한 것을 확인할 수 있었다. Referring to the results in Table 1, in the case of the protein bar products manufactured according to Examples 1 and 2 of the present invention, all five evaluation indices, such as flavor, texture, color development, strength of odor, and consumer preference, averaged 4.5 points or more. It was confirmed that it obtained excellent evaluations in all aspects by acquiring points. In particular, when Cornus officinalis and black garlic were used, it was confirmed that the protein bar product had a red color as a whole and was excellent in terms of consumer preference (see FIG. 3). On the other hand, it was confirmed that when the low-molecular-weight collagen was further included (Example 2), an excellent evaluation was obtained in terms of texture compared to the case where it was not (Example 1).
[실험 2: 단백질 바 제품의 보존기간 측정][Experiment 2: Measurement of shelf life of protein bar products]
상기 실시예 1 및 비교예 1에 따라 얻어진 단백질 바 제품에 대하여 보존기간 측정 실험을 수행하였으며, 구체적으로 실온인 25 ℃ 온도 및 50%의 습도 조건 하에서, 방치하여 24시간 후, 48시간 후, 72시간 후, 및 98시간 후 육안으로 곰팡이 발생 여부를 확인하고, 냄새를 통해 제품의 변질 및 부패 여부를 확인하였다. 구체적인 실험 결과는 아래의 표 2와 같다. An experiment was performed to measure the shelf life of the protein bar products obtained according to Example 1 and Comparative Example 1, and specifically, after 24 hours, 48 hours, 72 After 98 hours and after 98 hours, it was visually confirmed whether mold was generated, and whether the product was deteriorated or spoiled was confirmed through smell. The specific experimental results are shown in Table 2 below.
상기 표 2의 결과를 참조하면, 산수유와 흑마늘 추출물을 모두 사용한 경우(실시예 1) 96 시간 이후에도 변질이 없었으나, 산수유와 흑마늘 추출물을 모두 포함하지 않은 경우(비교예 1), 48 시간 후 이취가 발생하고, 72 시간 후에는 이취와 더불어 곰팡이가 발생하는 것을 확인할 수 있었다(도 4 참조). Referring to the results in Table 2, when cornus oil and black garlic extract were both used (Example 1), there was no deterioration even after 96 hours, but when cornus oil and black garlic extract were not included (Comparative Example 1), off-flavor after 48 hours occurred, and after 72 hours, it was confirmed that mold was generated along with off-flavor (see FIG. 4).
한편, 산수유 추출물을 제외한 경우(비교예 2-1), 72시간 후부터 이취가 발생하는 것을 확인하였으며, 흑마늘 추출물을 제외한 경우(비교예 2-2), 48시간 후부터 이취가 발생하나, 곰팡이 발생 시점은 96시간 후로 비교예 1 대비 시점이 늦춰지는 것을 확인할 수 있었다. 이를 통해, 산수유 및 흑마늘 추출물을 조합하여 사용하는 경우, 시너지 작용으로 항균력으로 인한 보존기간 증대 효과가 극대화되는 점을 확인할 수 있었다. On the other hand, in the case of excluding the Cornus officinalis extract (Comparative Example 2-1), it was confirmed that the off-odor occurred after 72 hours, and in the case of excluding the black garlic extract (Comparative Example 2-2), the off-odor occurred after 48 hours, but at the time of mold occurrence It was confirmed that the time point was delayed compared to Comparative Example 1 after 96 hours. Through this, it was confirmed that when cornus oil and black garlic extracts are used in combination, the effect of increasing the shelf life due to antibacterial activity is maximized through synergistic action.
앞에서, 본 발명의 특정한 실시예가 설명되고 도시되었지만 본 발명은 기재된 실시예에 한정되는 것이 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명한 일이다. 따라서, 그러한 수정예 또는 변형예들은 본 발명의 기술적 사상이나 관점으로부터 개별적으로 이해되어서는 아니되며, 변형된 실시예들은 본 발명의 특허청구범위에 속한다 하여야 할 것이다.In the foregoing, although specific embodiments of the present invention have been described and shown, the present invention is not limited to the described embodiments, and it is common knowledge in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, and modified embodiments should fall within the scope of the claims of the present invention.
Claims (9)
b) 상기 a 단계에서 얻어진 분쇄육 혼합물을 0.5 내지 1 ㎝ 두께의 성형물로 제조하고, UV 살균 처리하는 단계; 및
c) 상기 b 단계에서 얻어진 성형물을 60 내지 90 ℃ 온도 조건 하에서 5 내지 7 시간 동안 건조하여 단백질 바 제품을 제조하는 단계; 를 포함하는, 단백질 바 제조방법. a) ground meat; And a mixture of sub-materials including Cornus officinalis extract and black garlic extract; Mixing to prepare a ground meat mixture;
b) preparing a molded product having a thickness of 0.5 to 1 cm from the ground meat mixture obtained in step a, and subjecting the ground meat mixture to UV sterilization treatment; and
c) drying the molded article obtained in step b at a temperature of 60 to 90 ° C for 5 to 7 hours to prepare a protein bar product; Including, a protein bar manufacturing method.
상기 a 단계의 부재료 혼합액은, 부재료 혼합액 전체 100 중량%를 기준으로, 산수유 추출물 6 내지 10 중량%, 흑마늘 추출물 4 내지 10 중량% 및 조미액 잔량을 포함하는, 단백질 바 제조방법. According to claim 1,
The auxiliary material mixture in step a includes 6 to 10% by weight of Cornus officinalis extract, 4 to 10% by weight of black garlic extract and the remaining amount of seasoning, based on 100% by weight of the total auxiliary material mixture.
상기 산수유 추출물은 80 내지 90 ℃ 온도 조건 하에서 70% 에탄올 용액으로 10 내지 14 시간 추출한 에탄올 추출물이며, 상기 흑마늘 추출물은 80 내지 100 ℃ 온도 조건 하에서 열수로 5 내지 7 시간 추출한 열수 추출물인, 단백질 바 제조방법. According to claim 2,
The Cornus officinalis extract is an ethanol extract extracted with a 70% ethanol solution for 10 to 14 hours at a temperature of 80 to 90 ° C, and the black garlic extract is a hot water extract extracted with hot water at a temperature of 80 to 100 ° C for 5 to 7 hours. Way.
상기 a 단계는, 부재료 혼합액에 분쇄육을 침지시켜 10 ℃ 이하의 온도 조건 하에서 12 내지 24 시간 저온 숙성하는 과정을 더 포함하는, 단백질 바 제조방법. According to claim 1,
The step a further comprises a process of immersing the ground meat in a mixed liquid of auxiliary materials and aging at a low temperature for 12 to 24 hours under a temperature condition of 10 ° C or less.
상기 a 단계는, 저분자 콜라겐을 혼합하는 과정을 더 포함하는, 단백질 바 제조방법. According to claim 1,
The method of manufacturing a protein bar, wherein step a further comprises mixing low-molecular-weight collagen.
분쇄육, 산수유 추출물 및 흑마늘 추출물을 포함하는, 단백질 바. A protein bar prepared by the method of claim 1,
A protein bar comprising ground meat, cornelian extract and black garlic extract.
상기 단백질 바는 저분자 콜라겐을 더 포함하며,
상기 저분자 콜라겐은 분쇄육 및 부재료의 전체 합 100 중량부에 대하여 10 내지 20 중량부로 포함되는 것인, 단백질 바. According to claim 6,
The protein bar further includes low molecular weight collagen,
The low-molecular-weight collagen is contained in 10 to 20 parts by weight based on 100 parts by weight of the total sum of ground meat and auxiliary ingredients.
상기 단백질 바는 수분 활성도(Aw)가 0.5 내지 0.8 범위 내인, 단백질 바. According to claim 6,
The protein bar has a water activity (Aw) in the range of 0.5 to 0.8.
상기 단백질 바는 25 ℃ 온도 조건 및 40 내지 60 % 습도 조건 하에서 1주 이상의 보존기간을 가지는, 단백질 바. According to claim 6,
The protein bar has a shelf life of 1 week or more under 25 ° C temperature conditions and 40 to 60% humidity conditions.
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