KR102569767B1 - Seasoned meat with added phellinus linteus and its manufacturing method - Google Patents
Seasoned meat with added phellinus linteus and its manufacturing method Download PDFInfo
- Publication number
- KR102569767B1 KR102569767B1 KR1020210006459A KR20210006459A KR102569767B1 KR 102569767 B1 KR102569767 B1 KR 102569767B1 KR 1020210006459 A KR1020210006459 A KR 1020210006459A KR 20210006459 A KR20210006459 A KR 20210006459A KR 102569767 B1 KR102569767 B1 KR 102569767B1
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- KR
- South Korea
- Prior art keywords
- weight
- parts
- meat
- seasoned
- marinade
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title abstract description 15
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/10—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/50—Soya sauce
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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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
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- 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
- A23V2300/00—Processes
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
건강에 도움이 되고, 식감(조직감), 풍미(다즙성)이 뛰어난 상황버섯이 첨가된 양념고기 및 그 제조방법을 제공하는 것이다.
이를 위해, 본 발명에 따른 상황버섯이 첨가된 양념고기 및 그 제조방법은, 냉동된 원료육을 15도 이하의 찬물에서 해동하는 제1단계; 상기 해동된 원료육을 0.5cm ~ 1cm의 두께로 절단하는 제2단계; 상기 절단된 원료육을 평평하지 않도록 돌돌말아 푸드바인드로 모양을 잡아 성형하고, 상기 성형된 원료육을 1차숙성 시키는 제3단계; 정제수, 진간장, 물엿, 양파, 배, 흑설탕, 백설탕, 파인애플, 사과, 소주, 다진마늘, L-글루탐산나트륨, 콜라, 생강, 카라멜, 커피, 상황버섯분말, 흑후추를 혼합한 다음 10분간 그라인더로 갈아서 상황버섯 양념장을 제조하는 제4단계; 상기 1차숙성된 원료육과 상기 상황버섯 양념장을 혼합하여 버무려 양념고기를 제조하고, 상기 양념고기를 포장용기에 넣어 포장하는 제5단계; 상기 포장된 양념고기를 2차숙성 시키는 제6단계; 상기 2차숙성된 양념고기를 -18도 이하의 온도에서 냉동시키는 제7단계;를 포함한다.It is to provide seasoned meat with the addition of Phellinus Phellinus, which is beneficial to health, has excellent texture (texture) and flavor (juiciness), and a manufacturing method thereof.
To this end, the seasoned meat with Sanghwang mushroom added according to the present invention and its manufacturing method include a first step of thawing frozen raw meat in cold water of 15 degrees or less; A second step of cutting the thawed raw meat into a thickness of 0.5 cm to 1 cm; A third step of rolling the cut meat raw material so that it is not flat and shaping it with a food bind, and first maturing the molded meat raw material; Mix purified water, thick soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, monosodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, and black pepper, then grind in a grinder for 10 minutes. 4th step of preparing the Phellinus Linteus marinade; A fifth step of mixing and mixing the firstly aged raw meat with the Phellinus linteus marinade to prepare seasoned meat, and packaging the seasoned meat in a packaging container; A sixth step of secondarily aging the packaged seasoned meat; A seventh step of freezing the secondly aged seasoned meat at a temperature of -18 degrees or lower.
Description
본 발명은 상황버섯이 첨가된 양념고기 및 그 제조방법에 관한 것으로서, 보다 상세하게는 원료육에 버무려지는 양념장에 상황버섯이 첨가되어 약리효능을 발휘할 수 있고, 원료육의 조직감, 다즙성, 풍미 등을 증진시키면서 육류의 품질의 지표가 되는 지방산패 및 단백질 분해를 늦추는 효과를 갖는 양념고기 및 그 제조방법에 관한 것이다.The present invention relates to seasoned meat to which Phellinus linteus is added and a method for manufacturing the same, and more particularly, Phellinus linteus is added to a marinade mixed with raw meat to exert pharmacological effects, and improves texture, succulence, flavor, etc. of raw meat It relates to seasoned meat having the effect of slowing down fatty acid spoilage and protein decomposition, which are indicators of meat quality, and a manufacturing method thereof.
현대사회에서 식품의 기능은 영양을 위주로 하는 1차 기능, 맛과 기호성 측면에서의 2차 기능 그리고 질병의 예방과 치료에 도움이 되는 생체조절의 3차 기능으로 분류된다. 최근, 식품의 3차 기능이 강조된 기능성 식품에 대한 관심이 높아지면서 일반 식품으로부터 항암, 항노화, 항고혈압 등 다양한 생리활성을 나타내는 기능성 성분들에 관한 연구가 활발히 진행되고 있다. 또한, 현대인의 식생활습관과 환경오염으로 발병율이 증가하고 있는 난치병의 치료에 소요되는 의료비의 과다지출과 한계성 때문에 21세기는 성인병을 기능성 식품의 개발로 치료보다는 예방차원에서 관리하는 것이 최선의 방법으로 인식되고 있다.The function of food in modern society is classified into the primary function focusing on nutrition, the secondary function in terms of taste and palatability, and the tertiary function of bioregulation that helps prevent and treat diseases. Recently, as interest in functional foods emphasizing the tertiary function of food has increased, research on functional ingredients exhibiting various physiological activities such as anti-cancer, anti-aging, and anti-hypertensive from general foods has been actively conducted. In addition, due to the excessive expenditure and limitations of medical expenses required for the treatment of incurable diseases, which are increasing in incidence due to modern eating habits and environmental pollution, in the 21st century, it is the best way to manage adult diseases in terms of prevention rather than treatment through the development of functional foods. are being recognized
한편, 상황버섯의 자실체 열수 추출물은 소화기 계통의 암에 저지효과가 있다고 알려지면서 많은 연구가 진행되어 항암활성 및 대장암과 방광암 등의 원인효소인 장내 세균 유해효소 저해효과 등 상황버섯의 다양한 생리활성이 보고되고 있다. 상황버섯에서 추출된 다당체가 체액성 및 세포성 면역반응을 항진시킨다는 연구보고도 있어 민간에서 많이 사용되고 있다. 또한, 인공재배 상황버섯과 자연 상황버섯의 자실체 열수추출 다당체의 항보체 활성이 비슷하여 면역활성 측면으로는 인공 상황버섯의 이용가능성이 있다고 보고하였으며, 위암, 식도암, 십이지장, 결장암, 직장암 등의 소화기계통의 암을 비롯해 간암 수술 후 화학요법을 병행할 때의 면역기능 향상에도 효과가 있는 것으로 알려져 있다. 또한, 자궁출혈 및 대하, 월경불순, 장출혈, 오장기능을 활성화시키고 해독작용을 하는 것으로 알려져 있다. 이와 같이 상황버섯은 약초로서 항암효과는 물론 술, 담배, 스트레스로 지친 현대인의 위장, 소화기계통도 튼튼하게 지켜주는 탁월한 식품이라 할 수 있다.On the other hand, as the hot water extract of the fruit body of Phellinus Phellinus is known to have an inhibitory effect on cancer of the digestive system, many studies have been conducted to find out various physiological activities of Phellinus Phellinus Phellinus Phellinus Phellinus Phellinus, such as anticancer activity and inhibition of harmful enzymes in the intestine, which are causative enzymes such as colon cancer and bladder cancer. this is being reported. There is also a research report that the polysaccharide extracted from Sanghwang mushroom enhances the humoral and cellular immune responses, so it is widely used in the private sector. In addition, it was reported that artificially cultivated Phellinus Phellinus and natural Phellinus Phellinus had similar anti-complement activity of polysaccharides extracted from hot-water fruiting bodies of natural Phellinus Phellinus, and it was reported that artificial Phellinus Phellinus could be used in terms of immune activity. It is known to be effective in improving immune function when chemotherapy is given after liver cancer surgery, including systemic cancer. In addition, it is known to activate uterine bleeding and treat, menstrual irregularity, intestinal bleeding, function of the five intestines, and to detoxify. As such, Sanghwang mushroom is a medicinal herb that has anti-cancer effects and is an excellent food that strengthens the stomach and digestive system of modern people who are tired from alcohol, cigarettes, and stress.
따라서, 일반인이 쉽게 상황버섯의 유효성분을 섭취할 수 있고, 고기 특유의 비린내가 제거되며, 육질이 개선되어, 고기의 맛과 영양이 풍부한 양념고기의 개발이 요구되고 있다.Therefore, there is a demand for the development of seasoned meat that can easily ingest the active ingredient of Phellinus Phellinus, removes the fishy smell unique to meat, improves meat quality, and is rich in taste and nutrition.
본 발명이 해결하려는 첫번째 과제는, 상황버섯의 성분을 용이하게 섭취 가능하여 건강에 도움이 되는 상황버섯이 첨가된 양념고기 및 그 제조방법을 제공하는 것이다.The first problem to be solved by the present invention is to provide seasoned meat with Phellinus linteus, which is beneficial to health by easily ingesting the ingredients of Phellinus linteus, and a manufacturing method thereof.
본 발명의 과제는 이상에서 언급한 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The objects of the present invention are not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.
상기 과제를 달성하기 위하여, 본 발명에 따른 상황버섯이 첨가된 양념고기 제조방법은, 냉동된 원료육을 15도 이하의 찬물에서 해동하는 제1단계; 상기 해동된 원료육을 0.5cm ~ 1cm의 두께로 절단하는 제2단계; 상기 절단된 원료육을 평평하지 않도록 돌돌말아 푸드바인드로 모양을 잡아 성형하고, 상기 성형된 원료육을 1차숙성 시키는 제3단계; 정제수, 진간장, 물엿, 양파, 배, 흑설탕, 백설탕, 파인애플, 사과, 소주, 다진마늘, L-글루탐산나트륨, 콜라, 생강, 카라멜, 커피, 상황버섯분말, 흑후추를 혼합한 다음 10분간 그라인더로 갈아서 상황버섯 양념장을 제조하는 제4단계; 상기 1차숙성된 원료육과 상기 상황버섯 양념장을 혼합하여 버무려 양념고기를 제조하고, 상기 양념고기를 포장용기에 넣어 포장하는 제5단계; 상기 포장된 양념고기를 2차숙성 시키는 제6단계; 상기 2차숙성된 양념고기를 -18도 이하의 온도에서 냉동시키는 제7단계;를 포함하여 달성된다.In order to achieve the above object, the method for manufacturing seasoned meat added with Sanghwang mushroom according to the present invention includes a first step of thawing frozen raw meat in cold water of 15 degrees or less; A second step of cutting the thawed raw meat into a thickness of 0.5 cm to 1 cm; A third step of rolling the cut meat raw material so that it is not flat and shaping it with a food bind, and first maturing the molded meat raw material; Mix purified water, thick soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, monosodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, and black pepper, then grind in a grinder for 10 minutes. A fourth step of preparing the Phellinus linteus sauce; A fifth step of mixing and mixing the firstly aged raw meat with the Phellinus linteus marinade to prepare seasoned meat, and packaging the seasoned meat in a packaging container; A sixth step of secondarily aging the packaged seasoned meat; It is achieved by including; a seventh step of freezing the secondly aged seasoned meat at a temperature of -18 degrees or less.
여기서, 상기 제1단계의 원료육은 돈육, 우육, 계육을 포함하고, 상기 제1단계에서 상기 원료육을 해동하는 시간은 하절기일 경우 6시간 ~ 8시간이고, 동절기일 경우 10시간 ~ 12시간일 수 있다.Here, the raw meat in the first step includes pork, beef, and chicken, and the time to thaw the raw meat in the first step may be 6 to 8 hours in the summer and 10 to 12 hours in the winter. there is.
또한, 상기 제3단계에서 상기 1차숙성의 온도는 -2도 ~ 10도이고, 상기 1차숙성의 시간은 90분 ~ 120분일 수 있다.In addition, in the third step, the temperature of the first aging may be -2 degrees to 10 degrees, and the time of the first aging may be 90 minutes to 120 minutes.
또한, 상기 제4단계에서 상기 상황버섯 양념장의 혼합되는 비율은 상기 정제수 100 중량부에 대하여 상기 진간장 21~22 중량부, 상기 물엿 15~18 중량부, 상기 양파 8~10 중량부, 상기 배 8~10 중량부, 상기 흑설탕 6~7 중량부, 상기 백설탕 6~7 중량부, 상기 파인애플 4~5 중량부, 상기 사과 4~5 중량부, 상기 소주 2~3 중량부, 상기 다진마늘 2~3 중량부, 상기 L-글루탐산나트륨 2~3 중량부, 상기 콜라 1~2 중량부, 상기 생강 1~2 중량부, 상기 카라멜 0.35 중량부, 상기 커피 0.35 중량부, 상기 상황버섯분말 0.15 중량부, 상기 흑후추 0.15 중량부를 혼합할 수 있다.In addition, in the fourth step, the mixing ratio of the Phellinus linteus sauce is 21 to 22 parts by weight of the dark soy sauce, 15 to 18 parts by weight of the starch syrup, 8 to 10 parts by weight of the onion, and 8 parts by weight of the pear with respect to 100 parts by weight of the purified water. ~10 parts by weight, the brown sugar 6-7 parts by weight, the white sugar 6-7 parts by weight, the pineapple 4-5 parts by weight, the apple 4-5 parts by weight, the soju 2-3 parts by weight, the minced garlic 2- 3 parts by weight, 2-3 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the cola, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel, 0.35 parts by weight of the coffee, 0.15 parts by weight of the mushroom powder , 0.15 parts by weight of the black pepper may be mixed.
또한, 상기 제4단계에서 제조되는 상황버섯 양념장은 물엿, 흑설탕, 백설탕을 제외하고, 나한과, 모과, 천일염이 포함되며, 상기 상황버섯 양념장의 혼합되는 비율은 상기 정제수 100 중량부에 대하여 상기 진간장 21~22 중량부, 상기 나한과 12~14, 상기 모과 8~10, 상기 양파 8~10 중량부, 상기 배 8~10 중량부, 상기 파인애플 4~5 중량부, 상기 사과 4~5 중량부, 상기 소주 2~3 중량부, 상기 다진마늘 2~3 중량부, 상기 L-글루탐산나트륨 2~3 중량부, 상기 콜라 1~2 중량부, 상기 생강 1~2 중량부, 상기 카라멜 0.35 중량부, 상기 커피 0.35 중량부, 상기 상황버섯분말 0.15 중량부, 상기 흑후추 0.15 중량부, 상기 천일염 0.15 중량부일 수 있다.In addition, the Sanghwang mushroom marinade prepared in the fourth step includes Nahangwa, quince, and bay salt in addition to starch syrup, brown sugar, and white sugar. 21 to 22 parts by weight, the Arhat fruit 12 to 14, the quince 8 to 10, the onion 8 to 10 parts by weight, the pear 8 to 10 parts by weight, the pineapple 4 to 5 parts by weight, the apple 4 to 5 parts by weight 2-3 parts by weight of the soju, 2-3 parts by weight of the minced garlic, 2-3 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the cola, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel , 0.35 parts by weight of the coffee, 0.15 parts by weight of the Phellinus linteus powder, 0.15 parts by weight of the black pepper, and 0.15 parts by weight of the bay salt.
또한, 상기 제5단계에서 포장된 양념고기의 상기 1차숙성된 원료육과 상기 상황버섯 양념장의 혼합되는 비율은 상기 1차숙성된 원료육 60 중량%, 상기 상황버섯 양념장 40 중량%일 수 있다.In addition, the mixing ratio of the firstly aged raw meat and the Phellinus linteus marinade of the seasoned meat packaged in the fifth step may be 60% by weight of the firstly aged raw meat and 40% by weight of the Phellinus linteus marinade.
또한, 상기 제6단계에서 상기 2차숙성의 온도는 -2도 ~ 10도이고, 상기 2차숙성의 시간은 24시간일 수 있다.In addition, in the sixth step, the temperature of the secondary aging may be -2 degrees to 10 degrees, and the time of the secondary aging may be 24 hours.
상기 과제를 달성하기 위하여, 본 발명에 따른 상황버섯이 첨가된 양념고기는 상기 제조방법 중 어느 한 방법으로 제조하여 달성된다.In order to achieve the above object, the seasoned meat to which the Phellinus linteus according to the present invention is added is produced by any one of the above manufacturing methods.
기타 실시예의 구체적인 사항들은 상세한 설명 및 도면들에 포함되어 있다.Other embodiment specifics are included in the detailed description and drawings.
본 발명에 따른 상황버섯이 첨가된 양념고기 및 그 제조방법은, 첫째로 일반인이 쉽게 상황버섯의 유효성분을 섭취할 수 있는 효과가 있다.Seasoned meat to which Phellinus linteus is added according to the present invention and a method for manufacturing the same have an effect that, first, the general public can easily consume the active ingredient of Phellinus linteus.
둘째로, 고기 특유의 비린내가 제거되며, 육질이 개선되어, 고기의 맛과 영양이 풍부한 효과를 얻을 수 있다.Second, the fishy smell peculiar to meat is removed, and the meat quality is improved, so that the taste and nutrition of meat can be obtained.
본 발명의 효과는 이상에서 언급한 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 청구범위의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.
도 1은 본 발명에 따른 상황버섯이 첨가된 양념고기의 제조방법이 도시된 블록도이다.1 is a block diagram showing a method for manufacturing seasoned meat with Sanghwang mushroom added according to the present invention.
이하, 본 발명에 관하여 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail.
본 발명에 따른 상황버섯이 첨가된 양념고기는 냉동된 원료육을 해동하여 일정 두께로 슬라이스하고, 슬라이스된 원료육의 모양을 푸드바인드로 잡아주며, 냉장실에서 숙성시키고, 양념장과 버무려 포장하여 숙성시킨 다음 냉동시켜 제조된다.Seasoned meat with Sanghwang mushroom according to the present invention is thawed frozen raw meat, sliced to a certain thickness, the sliced raw meat is shaped with a food bind, aged in a refrigerator, mixed with marinade, packaged, aged, and then frozen. It is manufactured by
본 발명에 따른 상황버섯이 첨가된 구이용 양념고기의 제조방법은 아래 기재된 단계를 포함한다.The method for manufacturing seasoned meat for grilling with Sanghwang mushroom added according to the present invention includes the steps described below.
1.제1단계: 해동 단계1. First step: Thawing step
냉동된 원료육을 15도 이하의 찬물에서 하절기일 경우 6~8시간, 동절기일 경우 10~12시간 해동한다.Thaw the frozen raw meat in cold water below 15 degrees for 6 to 8 hours in summer and 10 to 12 hours in winter.
상기 원료육은 돈육, 우육, 계육을 포함한다.The raw meat includes pork, beef, and chicken.
상기 냉동된 원료육을 해동시키는 찬물의 온도가 15도를 초과하는 경우 미생물이 활동하여 해동시간동안 원료육이 변질될 수 있다.When the temperature of cold water for thawing the frozen raw meat exceeds 15 degrees, microorganisms may be active and the raw meat may deteriorate during the thawing time.
상기 냉동된 원료육을 해동시키는 시간이 하절기에 6시간 미만, 동절기에 10시간 미만으로 진행되는 경우 원료육이 충분히 해동되지 않아서 차후 단계에서 원료육의 절단시에 깔끔하게 절단되지 않고 찢어지는 부위가 발생할 수 있으며, 성형시에 딱딱하게 굳어 모양을 잡는데 어려움이 발생할 수 있다.If the time to thaw the frozen raw meat is less than 6 hours in the summer and less than 10 hours in the winter, the raw meat is not sufficiently thawed, so that when cutting the raw meat in a later step, it may not be cut cleanly and tear parts may occur, It hardens during molding and may cause difficulty in holding the shape.
상기 냉동된 원료육을 해동시키는 시간이 하절기에 8시간을 초과, 동절기에 12시간을 초과하여 진행되는 경우 과도한 시간의 낭비가 발생하고, 삼투압 현상으로 인하여 원료육에서 육즙이 과도하게 빠져 육질이 떨어지게 된다.If the time to thaw the frozen raw meat exceeds 8 hours in the summer and exceeds 12 hours in the winter, excessive time is wasted, and due to the osmotic pressure phenomenon, the meat juice is excessively extracted from the raw meat, and the quality of the meat deteriorates.
2.제2단계: 절단 단계2. The second step: cutting step
상기 제1단계에서 해동된 원료육을 0.5cm ~ 1cm의 두께로 슬라이스 한다.Slice the raw meat thawed in the first step to a thickness of 0.5 cm to 1 cm.
3.제3단계: 성형 및 1차숙성 단계3. The 3rd step: Forming and 1st aging step
상기 제2단계에서 일정 두께로 슬라이스된 원료육을 평평하지 않도록 돌돌말아 푸드바인드로 모양을 잡은 후 냉장실에서 90분~120분간 1차숙성한다.In the second step, the raw meat sliced to a certain thickness is rolled so that it is not flat and shaped with a food bind, and then aged in a refrigerator for 90 to 120 minutes.
냉장실에서 숙성되는 동안 원료육의 수분이 약간 증발되어 후술하는 양념을 버무릴 때 양념이 원료육의 내부로 잘 스며들게 된다.During aging in the refrigerator, the moisture of the raw meat is slightly evaporated, so that the seasoning penetrates well into the raw meat when mixing the seasoning described later.
상기 원료육이 1차숙성되는 냉장실의 온도는 -2도 ~ 10도가 바람직하다.The temperature of the refrigerating chamber where the raw meat is first aged is preferably -2 degrees to 10 degrees.
원료육을 -2도 미만으로 숙성하는 경우 원료육의 수분이 빙결되어 원료육의 조직이 손상되므로 섭취시에 식감(조직감)이 떨어지고, 원료육을 10도를 초과하여 숙성하는 경우 수분이 과도하게 증발되어 육즙이 부족하게 되므로 풍미(다즙성)가 감소한다.If the raw meat is aged below -2 degrees Celsius, the moisture in the raw meat freezes and the tissue of the raw meat is damaged, so the texture (texture) deteriorates when ingested. As it becomes insufficient, the flavor (succulentness) is reduced.
또한, 상기 원료육을 돌돌말아 푸드바인드로 모양을 잡아줌으로서, 후술하는 양념과 원료육을 버무릴 때, 슬라이스된 원료육이 평평한 모양이 아니므로 서로 달라붙지 않아서 원료육들 사이에 공간이 발생하고, 이에 따라 원료육에 양념이 잘 스며들 수 있다.In addition, by rolling the raw meat and shaping it with a food bind, when mixing the seasoning and raw meat to be described later, since the sliced raw meat is not flat, it does not stick to each other, and thus a space is generated between the raw meat. The seasoning can permeate well into the raw meat.
상기 원료육이 숙성되는 시간은 90분 ~ 120분이 바람직하며, 숙성시간이 90분 미만일 경우 수분의 증발이 적게되어 양념을 버무릴 시 양념이 고기내부로의 흡수가 용이하지 않고, 숙성기간이 120분을 초과하는 경우 수분이 과도하게 증발되어 육즙이 줄어들어 풍미(다즙성)가 감소한다.The aging time of the raw meat is preferably 90 to 120 minutes, and if the aging time is less than 90 minutes, the evaporation of moisture is reduced, so that the seasoning is not easily absorbed into the meat when seasoning is mixed, and the aging period is 120 minutes. If it exceeds, the moisture is excessively evaporated, reducing the juiciness and reducing the flavor (juicyness).
4.제4단계: 상황버섯 양념장 제조 단계4. 4th Step: Sanghwang Mushroom Marinade Manufacturing Step
본 발명의 상황버섯 양념장은 정제수, 진간장, 물엿, 양파, 배, 흑설탕, 백설탕, 파인애플, 사과, 소주, 다진마늘, L-글루탐산나트륨, 콜라, 생강, 카라멜, 커피, 상황버섯분말, 흑후추를 포함한다.The Sanghwang mushroom marinade of the present invention includes purified water, dark soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, L-glutamate sodium, cola, ginger, caramel, coffee, Phellinus mushroom powder, and black pepper do.
상기 상황버섯 양념장의 혼합 비율은 정제수 100 중량부에 대하여 진간장 21~22 중량부, 물엿 15~18 중량부, 양파 8~10중량부, 배 8~10 중량부, 흑설탕 6~7 중량부, 백설탕 6~7 중량부, 파인애플 4~5 중량부, 사과 4~5 중량부, 소주 2~3 중량부, 다진마늘 2~3 중량부, L-글루탐산나트륨 2~3 중량부, 콜라 1~2 중량부, 생강 1~2 중량부, 카라멜 0.35 중량부, 커피 0.35 중량부, 상황버섯분말 0.15 중량부, 흑후추 0.15 중량부를 혼합하여 10분간 그라인더로 갈아서 제조된다.The mixing ratio of the situation mushroom seasoning is 21 to 22 parts by weight of dark soy sauce, 15 to 18 parts by weight of starch syrup, 8 to 10 parts by weight of onion, 8 to 10 parts by weight of pear, 6 to 7 parts by weight of brown sugar, and white sugar with respect to 100 parts by weight of purified water. 6-7 parts by weight, 4-5 parts by weight of pineapple, 4-5 parts by weight of apple, 2-3 parts by weight of soju, 2-3 parts by weight of minced garlic, 2-3 parts by weight of sodium L-glutamate, 1-2 parts by weight of cola It is prepared by mixing 1-2 parts by weight of ginger, 0.35 parts by weight of caramel, 0.35 parts by weight of coffee, 0.15 parts by weight of situation mushroom powder, and 0.15 parts by weight of black pepper and grinding with a grinder for 10 minutes.
상기 상황버섯분말은 상황버섯을 말린뒤 분쇄한 가루이다. 상황버섯은 한국이나 일본, 오스트레일리아, 북아메리카 등지에서 버드나무, 뽕나무, 사시나무, 참나무 등 활엽수의 나무줄기에 자생하고 다년생이며 향이 강하고 쓴맛이 나는 버섯으로 동의보감에는 '상이', '상황' 등으로 분류되어 있다. 또한, 상황이란 중국에서 유래된 말로 '桑(뽕나무상)', '黃 (누를황)'으로서 우리말로는 「목질진흙버섯」이라 하며 학명으로는 PHELLINUS LINTEUS(페리누스 린테우스)라고 한다. 일본 학자는 '뽕나무 줄기에서 자생하며, 표면을 제외하고는 황색을 가지고 있다.' 하여 한자로 상황(桑黃)이라 정의된다.The Phellinus linteus powder is a powder obtained by drying and pulverizing Phellinus linteus. Sanghwang mushroom is a perennial mushroom native to the trunks of broad-leaved trees such as willow, mulberry, aspen, and oak in Korea, Japan, Australia, and North America. has been In addition, situation is a word derived from China, '桑 (mulberry tree)', '黃 (黃)', and in Korean, it is called 'woody mud mushroom', and its scientific name is PHELLINUS LINTEUS. A Japanese scholar said, 'It grows naturally on the trunk of a mulberry tree, and has a yellow color except for the surface.' Therefore, it is defined as Sanghwang (桑黃) in Chinese characters.
자연산은 주로 황칠나무와 자작나무 등에서 자라는 버섯을 많이 사용하며 뽕나무에서 자라는 상황을 최고로 여긴다.Mushrooms that grow on hwangchil trees and birch trees are mostly used for natural production, and mushrooms grown on mulberry trees are considered the best.
처음에는 노란 진흙 덩어리의 형태로 자라다가 겨울이 되면 성장을 멈추고 노란 부분이 진흙색으로 변하며 다시 봄이 되면 노랗게 덧 자라고, 수십년 자란 고사목에 주로 기생하며 "동의보감"이나 "본초강목" 같은 한의학 고서에 '상이(桑耳), 상목이(桑木耳), 상신(桑臣)' 등의 이름으로 기록에 남아 있으며, 고산지대에서 서식하고 있는 산뽕나무, 참나무, 밤나무, 백양나무 등의 고목에서 자생하며 다른 버섯과는 달리 번식이 잘되지 않는 매우 진귀한 다년생 버섯이다.At first, it grows in the form of a lump of yellow mud, then stops growing in winter, the yellow part turns to mud color, and in spring it grows yellow again. It is recorded in the records under the names of Sangi, Sangmoki, and Sangsin, and grows wild in old trees such as mountain mulberry, oak, chestnut, and poplar trees that live in alpine areas. Unlike other mushrooms, it is a very rare perennial mushroom that does not reproduce well.
상황버섯의 성분으로는 일반적인 버섯이 함유하고 있는 칼륨, 칼슘, 마그네슘, 비타민(B2, B3, C), 섬유질 아미노산을 함유하고 있으며, 이러한 성분 외에 다당류(polysaccharide)를 함유하고 있는데, 이 물질이 바로 면역활성 작용을 하는 것으로 알려져 있다. 다당류는 면역 기능을 향상시켜 바이러스, 박테리아, 곰팡이 균, 기생충, 항암작용, 유리기 등에 효과가 있는 것으로 알려져 있다.Phellinus linteus contains potassium, calcium, magnesium, vitamins (B2, B3, C), fiber amino acids, and polysaccharide in addition to these ingredients. It is known to have immunosuppressive action. Polysaccharides are known to be effective against viruses, bacteria, fungi, parasites, anticancer activity, and free radicals by improving immune function.
또한, 상황버섯은 초기암의 증식을 막는 효과가 뛰어나며 고혈압에 대한 혈압 강하작용이 탁월하며, 암 수술 후 재발 방지에도 효과가 좋다.In addition, Phellinus linteus is excellent in preventing the proliferation of early cancer, has an excellent blood pressure lowering effect on hypertension, and is also effective in preventing recurrence after cancer surgery.
또한, 소화기 계통의 암인 위암, 식도암, 십이지장암, 결장암, 직장암을 비롯한 간암의 절제 수술 전후 화학요법을 병행할 때 면역 기능을 향상시키며, 자궁출혈및 월경불순, 장출혈, 오장 및 위장기능을 활성화시키고 해독작용을 하며 노화, 알레르기, 각종 바이러스 감염등의 치료에 사용되기도 한다.In addition, when chemotherapy is performed before and after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, rectal cancer, which are cancers of the digestive system, it improves immune function, activates uterine bleeding and menstrual irregularity, intestinal bleeding, five intestines and gastrointestinal functions, It has a detoxifying effect and is also used for the treatment of aging, allergies, and various viral infections.
또한, 일반적인 항암성 화학요법이 강한 독성으로 암세포는 물론 정상세포까지 파괴, 머리카락이 빠지는 등 부작용이 심한데 상황버섯의 다당류는 정상세포에는 독 작용을 나타내지 않으며 면역기능을 더욱 강화하여 면역작용을 보완해 치료하는데 효과를 볼 수 있도록 한다.In addition, general anti-cancer chemotherapy has severe side effects such as destruction of cancer cells as well as normal cells and hair loss due to its strong toxicity. to be effective in treatment.
한편, 상황버섯 양념장은 정제수, 진간장, 나한과, 모과, 양파, 배, 파인애플, 사과, 소주, 다진마늘, L-글루탐산나트륨, 콜라, 생강, 카라멜, 커피, 상황버섯분말, 흑후추, 천일염을 포함할 수 있다.On the other hand, Sanghwang mushroom marinade contains purified water, dark soy sauce, Arhat fruit, quince, onion, pear, pineapple, apple, soju, minced garlic, sodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, black pepper, and bay salt. can do.
상기 상황버섯 양념장의 혼합 비율은 정제수 100 중량부에 대하여 진간장 21~22 중량부, 나한과 12~14, 모과 8~10, 양파 8~10중량부, 배 8~10 중량부, 파인애플 4~5 중량부, 사과 4~5 중량부, 소주, 2~3 중량부, 다진마늘 2~3 중량부, L-글루탐산나트륨 2~3 중량부, 콜라 1~2 중량부, 생강 1~2 중량부, 카라멜 0.35 중량부, 커피 0.35 중량부, 상황버섯분말 0.15 중량부, 흑후추 0.15 중량부, 천일염 0.15 중량부를 혼합하여 10분간 그라인더로 갈아서 제조된다.The mixing ratio of the situation mushroom seasoning is 21 to 22 parts by weight of soy sauce, 12 to 14 Arhat fruits, 8 to 10 quinces, 8 to 10 parts by weight of onions, 8 to 10 parts by weight pears, and 4 to 5 pineapples, based on 100 parts by weight of purified water. parts by weight, apple 4-5 parts by weight, soju, 2-3 parts by weight, minced garlic 2-3 parts by weight, L-sodium glutamate 2-3 parts by weight, cola 1-2 parts by weight, ginger 1-2 parts by weight, It is prepared by mixing 0.35 parts by weight of caramel, 0.35 parts by weight of coffee, 0.15 parts by weight of Phellinus linteus powder, 0.15 parts by weight of black pepper, and 0.15 parts by weight of bay salt and grinding with a grinder for 10 minutes.
한편, 나한과는 특유의 성분인 모그로사이드로 사탕수수의 약 300배 이상의 단맛이 나기 때문에 옛날 중국에서 주로 약재로 쓰이지만 설탕처럼 쓰이기도 하였다. 최근, 우리나라에서도 설탕의 대용품으로 각광받고 있다. 또한, 이 과일의 수분은 몸에 흡수가 잘 되지 않기 때문에 건강에 좋으며 특히 건조시켜 차로 많이 마시곤 한다. 또한, 굉장히 가볍고 손으로 잘 부서진다. 효능은 기관지와 폐의 염증을 없애주고 몸의 열을 내려준다. 과일의 주성분이 모그로사이드가 비피더스의 영양분이 되면서 변비와 피부 미용에 좋다.On the other hand, Luo Han Guo is mainly used as a medicine in ancient China because it has a unique ingredient, mogroside, that is about 300 times sweeter than sugar cane, but it was also used like sugar. Recently, it has been in the limelight as a substitute for sugar in Korea. In addition, the water of this fruit is not well absorbed by the body, so it is good for health, and especially dried and drunk as a tea. Also, it is very light and breaks easily by hand. Efficacy is to remove inflammation in the bronchi and lungs and lower body heat. As the main ingredient of the fruit, mogroside, becomes a nutrient for bifidus, it is good for constipation and skin beauty.
따라서, 나한과를 상황버섯 양념장에 설탕과 물엿을 대체하여 첨가하므로, 상황버섯이 첨가된 양념고기의 단맛을 유지함과 아울러, 칼로리를 낮추는 효과가 있어 건강에 도움이 된다.Therefore, since Luohangwa is added as a substitute for sugar and starch syrup in the situation mushroom marinade, it maintains the sweetness of the seasoned meat to which the situation mushroom is added and has the effect of lowering calories, which is helpful to health.
한편, 모과는 배나무과 식물인 명자나무와 모과나무의 익은 열매를 말린 것이다. 명자나무는 각지에서 심고 모과나무는 우리 나라 중부 이남에서 심는다. 가을에 익은 열매를 따서 끓는 물에 넣어 5분 동안 끓여서 껍질에 주름이 생길 때까지 햇볕에 말린 다음 쪼개서 완전히 말린다. 맛은 시고 성질은 따뜻하다. 모과는 사포닌, 구연산, 비타민 C, 플라보노이드 등이 풍부하게 함유되어 있어 환절기의 감기 예방과 피로회복에 효과가 좋으며 모과의 주요성분인 당분은 다른 당분과 달리 체내에서 당분이 흡수되는 것을 지연시켜주며, 이미 흡수된 당분의 소비를 촉진시켜 혈당의 상승을 막아주는 효과가 있다.On the other hand, quince is dried ripe fruit of the pear tree and the quince tree. Myeongja trees are planted in various places, and quince trees are planted in the south of the central part of the country. Ripe fruits are picked in autumn, boiled in boiling water for 5 minutes, dried in the sun until the skin wrinkles, then split and dried completely. It is sour in taste and warm in nature. Chinese quince is rich in saponin, citric acid, vitamin C, and flavonoids, so it is effective in preventing colds and relieving fatigue during the changing seasons. It has the effect of preventing the rise of blood sugar by promoting the consumption of already absorbed sugar.
따라서, 모과를 상황버섯 양념장에 첨가하므로, 상황버섯이 첨가된 양념고기를 섭취하여 환절기 또는 겨울철에 감기예방 및 피로회복에 도움이 되고, 나한과와 모과의 효능으로 당섭취를 최소화할 수 있어서 건강에 도움이 된다.Therefore, since quince is added to the Phellinus Linteus marinade, consuming seasoned meat with Phellinus Linteus helps to prevent colds and recover from fatigue during the changing seasons or winter, and it is possible to minimize sugar intake due to the efficacy of Luohan Guwa and quince. is helpful to
본 발명에 사용되는 천일염은 단맛이나 신맛을 내는 감미료나 산미료와 달리 대체할 수 있는 물질이 없는 조미료로서 짠맛을 낸다. 천일염이 내는 기본적인 짠맛은 음식이 갖는 고유의 맛을 더해주는 성질도 있다. 이는 맛의 대비효과로 하나의 맛에 대해 다른 종류의 맛을 가미함으로써 원래의 맛이 강하게 느껴지는 현상이다.Bay salt used in the present invention gives a salty taste as a seasoning that has no substitute for sweeteners or acidulants that give a sweet or sour taste. The basic salty taste of sea salt also has the property of adding the unique taste of food. This is a phenomenon in which the original taste is felt strongly by adding another kind of taste to one taste as a contrast effect of taste.
이로 인하여, 상황버섯 양념장에 미량의 천일염을 더하여 인체가 단맛을 더욱 강하게 인식하게 하여 상황버섯 양념장에 설탕이 적더라도 충분한 단맛을 느끼게 하는 효과를 갖는다.For this reason, by adding a small amount of sea salt to the Phellinus linteus sauce, the human body more strongly recognizes the sweetness, so that even if there is little sugar in the Phellinus linteus sauce, it has the effect of feeling sufficient sweetness.
5.제5단계: 양념고기 제조 및 포장 단계5. The 5th Step: Seasoned Meat Manufacturing and Packaging
상기 제3단계에서 숙성된 원료육과 상기 제4단계에서 제조된 상황버섯 양념장을 혼합하여 버무려 양념고기를 제조한 다음, 양념고기를 포장용기에 넣어서 밀봉한다.The raw meat aged in the third step is mixed with the Phellinus linteus sauce prepared in the fourth step to prepare seasoned meat, and then the seasoned meat is put into a packaging container and sealed.
상기 양념고기의 혼합 비율은 상기 숙성된 원료육 100 중량부에 대하여, 상기 상황버섯 양념장 60~70 중량부를 혼합한다.The mixing ratio of the seasoned meat is mixed with 60 to 70 parts by weight of the Phellinus linteus sauce based on 100 parts by weight of the aged raw meat.
이때, 포장된 양념고기의 포장된 혼합비는 숙성된 원료육 60 중량%, 상황버섯 양념장 40 중량%가 되도록 양념고기를 포장용기에 넣고, 상황버섯 양념장을 부족한 양만큼 후첨한다.At this time, the seasoned meat is put in a packaging container so that the packaged mixing ratio of the packaged seasoned meat is 60% by weight of aged raw meat and 40% by weight of Sanghwang mushroom marinade, and an insufficient amount of Sanghwang mushroom marinade is added later.
포장된 양념고기의 중량은 1.2kg ~ 2kg으로 형성될 수 있다.The weight of the packaged seasoned meat may be formed from 1.2 kg to 2 kg.
6.제6단계: 2차숙성 단계6. The 6th step: 2nd aging step
상기 제5단계에서 제조된 포장된 양념고기를 냉장실에서 24시간동안 2차숙성시킨다.The packaged seasoned meat prepared in the fifth step is subjected to secondary aging in a refrigerator for 24 hours.
냉장실에서 숙성되는 동안 양념고기의 내부로 상황버섯 양념장이 스며들어 연육작용 및 양념고기의 잡내를 제거하여 식감(조직감) 및 풍미(다즙성)가 향상된다.While aging in the refrigerator, Sanghwang Mushroom marinade permeates into the marinated meat and removes the meat tenderization and miscellaneous odors of the marinated meat, improving the texture (texture) and flavor (juicyness).
상기 포장된 양념고기가 2차숙성되는 냉장실의 온도는 -2도 ~ 10도가 바람직하다.The temperature of the refrigerating chamber in which the packaged seasoned meat is secondarily aged is preferably -2 to 10 degrees.
양념고기를 -2도 미만으로 숙성하는 경우 양념고기에 상황버섯 양념장이 스며들기 전에 수분이 빙결되어 양념고기에 상황버섯 양념장이 잘 스며들지 못하게 되므로, 양념고기의 섭취시에 식감(조직감) 및 풍미(다즙성)이 떨어지고, 포장된 양념고기를 10도를 초과하여 숙성하는 경우 제품의 변질이 발생할 수 있다.When seasoned meat is aged below -2 degrees, the moisture freezes before the Sanghwang mushroom seasoning permeates into the seasoned meat, making it difficult for the Sanghwang mushroom seasoning to permeate into the seasoned meat. (succulentity) is reduced, and if the packaged seasoned meat is aged in excess of 10 degrees, product deterioration may occur.
상기 원료육이 숙성되는 시간은 24시간이 바람직하며, 숙성시간이 24시간 미만일 경우 포장된 양념고기에 연육작용이 충분히 일어나지 못하여 식감(조직감)이 질겨지게 되고, 숙성기간이 24시간을 초과하는 경우 과도한 연육작용으로 인해 식감(조직감)이 물컹거리게 변질되고, 과도한 숙성으로 인해 변질이 발생할 수 있으며 시간이 낭비된다.The aging time of the raw meat is preferably 24 hours. If the aging time is less than 24 hours, the meat tenderization action does not sufficiently occur in the packaged seasoned meat, so the texture (texture) becomes tough, and if the aging period exceeds 24 hours, excessive Tenderizing action causes the texture (texture) to become soft, and excessive ripening may cause deterioration and waste time.
7.제7단계: 냉동 단계7. Seventh step: Freezing step
제6단계에서 2차숙성된 양념고기를 냉동시켜 상황버섯이 첨가된 양념고기를 제조한다.In the sixth step, the secondly aged seasoned meat is frozen to prepare seasoned meat with Phellinus linteus added.
상기 냉동시 온도는 -18도 이하의 온도를 형성하는 것이 바람직하다.The freezing temperature is preferably -18 degrees or less.
(실시예1)(Example 1)
상술한 본 발명의 제조방법과 동일하게 제조한다.It is prepared in the same way as the above-described manufacturing method of the present invention.
(실시예2)(Example 2)
실시예 1과 동일하게 처리하되, 제4단계에서 제조되는 상황버섯 양념장을 나한과, 모과, 천일염이 포함된 것으로 제조한다.Treatment is the same as in Example 1, but the situation mushroom marinade prepared in the fourth step is prepared with Arhat, Chinese quince, and bay salt.
(실시예3)(Example 3)
실시예 1과 동일하게 처리하되, 제4단계에서 제조되는 상황버섯 양념장을 간장으로 변경하여 제조한다.Processed in the same way as in Example 1, but prepared by changing the Phellinus linteus sauce prepared in the fourth step to soy sauce.
(실시예4)(Example 4)
실시예 1과 동일하게 처리하되, 제4단계에서 제조되는 상황버섯 양념장을 고추장으로 변경하여 제조한다.Processed in the same way as in Example 1, but prepared by changing the Phellinus linteus sauce prepared in the fourth step to gochujang.
(시험예1)(Test Example 1)
상기 실시예들과 같이 제조된 상황버섯이 첨가된 양념고기에 대하여 21-25세 사이의 남녀 10명, 30세 이상 성인남녀 20명을 대상으로 하여 향, 외관, 맛, 질감 및 종합적 기호도 등의 5가지 항목에 대하여 5점 평점법(Scoring test)를 이용하여 평가하였으며, 평점은 가장 좋으면 5점, 보통이면 3점, 매우 나쁘면 1점으로 구분하여 기호도가 좋을수록 높은 점수로 평가토록 하였다. 또한, 그 결과를 하기 표1에 나타내었다. 이때 실험과정에서 각각의 시료를 동시에 제공하고, 전 시료에 대한 특성이 다음 시료에 영향을 주지 않도록 하기 위하여 각 시료의 평가 전에는 입안을 헹구도록 하고 10분간 휴식을 취한 다음 시료에 대한 관능 시험을 실시하였다.For the seasoned meat with Sanghwang mushroom added as in the above examples, 10 men and women between the ages of 21 and 25 and 20 adult men and women over the age of 30 were tested for flavor, appearance, taste, texture, and overall preference. Five items were evaluated using a 5-point scoring test, and the ratings were divided into 5 points for the best, 3 points for average, and 1 point for very poor, and the higher the degree of preference, the higher the score. In addition, the results are shown in Table 1 below. At this time, each sample is provided at the same time in the course of the experiment, and in order to prevent the characteristics of the previous sample from affecting the next sample, rinse the mouth before evaluating each sample, take a break for 10 minutes, and then conduct a sensory test on the sample. did
(다즙성)zest
(succulent)
(조직감)texture
(Texture)
기호도comprehensive
preference
상기 표1에서 확인할 수 있는 바와 같이, 상황버섯 양념장을 사용한 실시예1은 간장을 사용한 실시예3, 고추장을 사용한 실시예4와 대비하여 향, 외관, 맛 식감 및 종합적 기호도에서 모두 더 높은 평가결과를 받았음을 확인하였다.또한, 나한과, 모과, 천일염이 포함된 상황버섯 양념장을 사용한 실시예2는 실시예1과 큰 차이가 없으면서도 건강에 도움이 되는 효능이 다량 함유된 것을 확인할 수 있다.As can be seen in Table 1 above, Example 1 using Sanghwang mushroom marinade has higher evaluation results in terms of aroma, appearance, taste texture and overall acceptability compared to Example 3 using soy sauce and Example 4 using red pepper paste. In addition, it was confirmed that Example 2 using Sanghwang mushroom marinade containing Arhat fruit, Chinese quince, and bay salt contained a large amount of health-helping effects, although there was no significant difference from Example 1.
본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구의 범위에 의하여 나타내어지며, 특허청구의 범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Those skilled in the art to which the present invention pertains will understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. Therefore, it should be understood that the embodiments described above are illustrative and not restrictive in all respects. The scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims And all changes or modified forms derived from the concept of equivalent should be construed as being included in the scope of the present invention.
Claims (8)
상기 해동된 원료육을 0.5cm ~ 1cm의 두께로 절단하는 제2단계;
상기 절단된 원료육을 평평하지 않도록 돌돌말아 푸드바인드로 모양을 잡아 성형하고, 상기 성형된 원료육을 1차숙성 시키는 제3단계;
정제수, 진간장, 물엿, 양파, 배, 흑설탕, 백설탕, 파인애플, 사과, 소주, 다진마늘, L-글루탐산나트륨, 콜라, 생강, 카라멜, 커피, 상황버섯분말, 흑후추를 혼합한 다음 10분간 그라인더로 갈아서 상황버섯 양념장을 제조하는 제4단계;
상기 1차숙성된 원료육과 상기 상황버섯 양념장을 혼합하여 버무려 양념고기를 제조하고, 상기 양념고기를 포장용기에 넣어 포장하는 제5단계;
상기 포장된 양념고기를 2차숙성 시키는 제6단계;
상기 2차숙성된 양념고기를 -18도씨 이하의 온도에서 냉동시키는 제7단계;를 포함하고,
상기 제3단계에서 상기 1차숙성의 온도는 -2도씨 ~ 10도씨이고, 상기 1차숙성의 시간은 90분 ~ 120분이고,
상기 제4단계에서 상기 상황버섯 양념장의 혼합되는 비율은 상기 정제수 100 중량부에 대하여 상기 진간장 21~22 중량부, 상기 물엿 15~18 중량부, 상기 양파 8~10 중량부, 상기 배 8~10 중량부, 상기 흑설탕 6~7 중량부, 상기 백설탕 6~7 중량부, 상기 파인애플 4~5 중량부, 상기 사과 4~5 중량부, 상기 소주 2~3 중량부, 상기 다진마늘 2~3 중량부, 상기 L-글루탐산나트륨 2~3 중량부, 상기 콜라 1~2 중량부, 상기 생강 1~2 중량부, 상기 카라멜 0.35 중량부, 상기 커피 0.35 중량부, 상기 상황버섯분말 0.15 중량부, 상기 흑후추 0.15 중량부를 혼합하고,
상기 제5단계에서 포장된 양념고기의 상기 1차숙성된 원료육과 상기 상황버섯 양념장의 혼합되는 비율은 상기 1차숙성된 원료육 60 중량%, 상기 상황버섯 양념장 40 중량%인 상황버섯이 첨가된 양념고기의 제조 방법.A first step of thawing frozen raw meat in cold water below 15 degrees Celsius;
A second step of cutting the thawed raw meat into a thickness of 0.5 cm to 1 cm;
A third step of rolling the cut meat raw material so that it is not flat and shaping it with a food bind, and first maturing the molded meat raw material;
Mix purified water, thick soy sauce, starch syrup, onion, pear, brown sugar, white sugar, pineapple, apple, soju, minced garlic, monosodium L-glutamate, cola, ginger, caramel, coffee, Sanghwang mushroom powder, and black pepper, then grind in a grinder for 10 minutes. 4th step of preparing the Phellinus Linteus marinade;
A fifth step of mixing and mixing the firstly aged raw meat with the Phellinus linteus marinade to prepare seasoned meat, and packaging the seasoned meat in a packaging container;
A sixth step of secondarily aging the packaged seasoned meat;
A seventh step of freezing the secondly aged seasoned meat at a temperature of -18 ° C or lower;
In the third step, the temperature of the first aging is -2 ° C to 10 ° C, the time of the first aging is 90 minutes to 120 minutes,
In the fourth step, the blending ratio of the Phellinus linteus marinade is 21 to 22 parts by weight of the dark soy sauce, 15 to 18 parts by weight of the starch syrup, 8 to 10 parts by weight of the onion, and 8 to 10 parts by weight of the pear with respect to 100 parts by weight of the purified water. 6-7 parts by weight of brown sugar, 6-7 parts by weight of white sugar, 4-5 parts by weight of pineapple, 4-5 parts by weight of apple, 2-3 parts by weight of soju, 2-3 parts by weight of minced garlic 2-3 parts by weight of the sodium L-glutamate, 1-2 parts by weight of the cola, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel, 0.35 parts by weight of the coffee, 0.15 parts by weight of the mushroom powder, the Mixing 0.15 parts by weight of black pepper,
The mixing ratio of the firstly aged raw meat of the seasoned meat packaged in the fifth step and the Sanghwang mushroom marinade is a seasoning with 60% by weight of the firstly aged raw meat and 40% by weight of the Phellinus Linteus marinade. How to make meat.
상기 제1단계의 원료육은 돈육, 우육, 계육을 포함하고,
상기 제1단계에서 상기 원료육을 해동하는 시간은 하절기일 경우 6시간 ~ 8시간이고, 동절기일 경우 10시간 ~ 12시간인 상황버섯이 첨가된 양념고기의 제조 방법.The method of claim 1,
The raw meat of the first step includes pork, beef, and chicken,
The time to thaw the raw meat in the first step is 6 hours to 8 hours in the summer season, and 10 hours to 12 hours in the winter season.
상기 제4단계에서 제조되는 상황버섯 양념장은 물엿, 흑설탕, 백설탕을 제외하고, 나한과, 모과, 천일염이 포함되며,
상기 상황버섯 양념장의 혼합되는 비율은 상기 정제수 100 중량부에 대하여 상기 진간장 21~22 중량부, 상기 나한과 12~14, 상기 모과 8~10, 상기 양파 8~10 중량부, 상기 배 8~10 중량부, 상기 파인애플 4~5 중량부, 상기 사과 4~5 중량부, 상기 소주 2~3 중량부, 상기 다진마늘 2~3 중량부, 상기 L-글루탐산나트륨 2~3 중량부, 상기 콜라 1~2 중량부, 상기 생강 1~2 중량부, 상기 카라멜 0.35 중량부, 상기 커피 0.35 중량부, 상기 상황버섯분말 0.15 중량부, 상기 흑후추 0.15 중량부, 상기 천일염 0.15 중량부인 상황버섯이 첨가된 양념고기의 제조 방법.The method of claim 1,
The Sanghwang mushroom marinade prepared in the fourth step includes Arhat fruit, Chinese quince, and bay salt, except for starch syrup, brown sugar, and white sugar.
The mixing ratio of the situation mushroom seasoning is 21 to 22 parts by weight of the dark soy sauce, 12 to 14 parts by weight of Arhat fruit, 8 to 10 parts by weight of the quince, 8 to 10 parts by weight of the onion, and 8 to 10 parts by weight of the pear with respect to 100 parts by weight of the purified water. parts by weight, the pineapple 4-5 parts by weight, the apple 4-5 parts by weight, the soju 2-3 parts by weight, the minced garlic 2-3 parts by weight, the L-sodium glutamate 2-3 parts by weight, the cola 1 ~2 parts by weight, 1-2 parts by weight of the ginger, 0.35 parts by weight of the caramel, 0.35 parts by weight of the coffee, 0.15 parts by weight of the Phellinus linteus powder, 0.15 parts by weight of the black pepper, 0.15 parts by weight of the bay salt. How to make meat.
상기 제6단계에서 상기 2차숙성의 온도는 -2도씨 ~ 10도씨이고, 상기 2차숙성의 시간은 24시간인 상황버섯이 첨가된 양념고기의 제조 방법.in claim 1
In the sixth step, the temperature of the secondary aging is -2 ° C to 10 ° C, and the time of the secondary aging is 24 hours.
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KR101622767B1 (en) * | 2015-10-29 | 2016-05-31 | (주) 행복을요리하는사람들 | Method for Manufacturing Sauce for spiced rib Using dietary Fiber |
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