KR102633921B1 - A manufacturing method of the alternative meat bulgogi using heme molecules extracted from seaweed - Google Patents
A manufacturing method of the alternative meat bulgogi using heme molecules extracted from seaweed Download PDFInfo
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- KR102633921B1 KR102633921B1 KR1020200178182A KR20200178182A KR102633921B1 KR 102633921 B1 KR102633921 B1 KR 102633921B1 KR 1020200178182 A KR1020200178182 A KR 1020200178182A KR 20200178182 A KR20200178182 A KR 20200178182A KR 102633921 B1 KR102633921 B1 KR 102633921B1
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- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 150000003278 haem Chemical class 0.000 title 1
- 241000251468 Actinopterygii Species 0.000 claims abstract description 27
- 239000000654 additive Substances 0.000 claims abstract description 16
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 230000000996 additive effect Effects 0.000 claims abstract description 12
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- 239000006002 Pepper Substances 0.000 claims abstract description 6
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- 239000000126 substance Substances 0.000 claims abstract description 6
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L27/26—Meat flavours
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 미역 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기 및 이를 제조하는 방법을 개시한다. 본 발명의 미역에서 추출한 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기는 손질된 생선살 85wt%, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 10wt%, 해조류로부터 추출된 헴 유사 분자 물질 4.5wt%, 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%로 이루어진다.The present invention discloses meat for meat-flavored bulgogi using heme-like molecules derived from seaweed and fish meat, and a method for producing the same. The meat for bulgogi using heme-like molecules extracted from seaweed and fish meat of the present invention is 85 wt% of trimmed fish meat, 10 wt% of a first additive containing garlic, onion, salt and pepper, and heme-like molecules extracted from seaweed. It consists of 4.5 wt% of the substance and 0.5 wt% of a secondary additive containing minerals, essential amino acids and vitamins.
Description
본 발명은 생선연육을 활용해 대체육류 불고기를 제조하는 방법에 관한 것으로써, 보다 상세하게는 미역에서 추출한 헴(Heme) 유사 분자와 생선살을 이용한 불고기용 고기 및 이를 제조하는 방법에 관한 것이다.The present invention relates to a method of producing bulgogi, an alternative meat, using fish surimi. More specifically, it relates to meat for bulgogi using heme-like molecules extracted from seaweed and fish flesh, and a method of producing the same.
불고기는 한국을 대표하는 음식으로, 주로 소고기, 돼지고기, 오리고기 등 고기를 주재료로 하여 다양한 채소, 기타 식재료를 첨가하여 육수와 함께 끓이거나 숯불에 직화로 굽는 방식으로 조리되는 음식이다. Bulgogi is a representative food of Korea. It is a food that is prepared using meat as the main ingredient, such as beef, pork, and duck, with various vegetables and other ingredients added, and then boiled in broth or grilled over charcoal.
기존에는 이러한 불고기용 고기는 가축(소, 돼지, 닭 등)으로부터 얻어지는 고기를 사용하였다. 가축의 사육으로 인하여 환경 오염 문제가 대두되면서 불고기용 고기에 사용되는 고기를 대체하기 위한 시도가 증대되고 있다.Previously, meat for bulgogi was used as meat obtained from livestock (cow, pig, chicken, etc.). As the problem of environmental pollution arises due to the raising of livestock, attempts to replace the meat used for bulgogi are increasing.
육류를 대체하기 위한 재료로써 식물에서 유래하는 재료, 가축 이외의 동물[생선 등]에서 유래하는 재료, 인공적으로 합성하여 얻어지는 재료 등 다양한 연구가 이루어지고 있다.A variety of research is being conducted on materials to replace meat, including materials derived from plants, materials derived from animals other than livestock (fish, etc.), and materials obtained by artificial synthesis.
다양한 재료를 이용하여 대체 육류를 개발하는 과정에서 제조 비용, 원재료의 공급, 환경친화적 요소 등 다양한 고려 요인이 있다. 특히, 재료 수급이 제대로 이루어지 지지 않거나 원재료의 확보가 어려운 경우에는 대체 육류를 지속적으로 공급하지 못하고 가격 폭등의 문제점이 야기될 수 있다.In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmentally friendly factors. In particular, if the supply of ingredients is not properly achieved or raw materials are difficult to secure, replacement meat may not be continuously supplied and the problem of price surges may occur.
일반적으로 얻을 수 있는 원재료를 사용할 경우에는 육류의 맛을 제대로 구현하기 위해서는 육류의 영양학적 특징을 재현할 수 있는 원재료 및 첨가 재료를 선택해야 하고, 이를 이용하여 불고기용 고기를 제조하는 새로운 제조법 개발의 필요성이 요구되고 있다.When using commonly available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and additives that can reproduce the nutritional characteristics of meat, and use these to develop a new manufacturing method for producing meat for bulgogi. The need is demanding.
상술한 필요성에 의해서 안출된 본 발명은 생선살을 주요 재료로 사용하고, 미역으로부터 추출된 헴(Heme) 유사 분자를 포함시켜서 육류 맛을 모방한 불고기용 고기 및 이를 제조하는 방법을 제공하는 것을 목적으로 한다.The purpose of the present invention, which was created in response to the above-described need, is to provide meat for bulgogi that imitates the taste of meat by using fish flesh as the main ingredient and including heme-like molecules extracted from seaweed, and a method of manufacturing the same. Do it as
상기 목적을 달성하기 위하여 본 발명은 손질된 생선살 85wt%; 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 10wt%; 미역으로부터 용매추출방식으로 추출된 헴(Heme) 유사 분자 물질 4.5wt%; 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 포함하고, 원재료로 상기 생선살과 제1 첨가제를 혼합한 제1 혼합물을 준비하고 저온에서 일정한 시간 숙성시키고, 육류 맛 인자로 상기 미역으로부터 용매추출방식으로 헴 유사 분자 물질을 추출하고 여기에 제2 첨가제를 혼합한 제2 혼합물을 준비하여 제1 혼합물에 추가 혼합한 후, 두께 3mm 이하의 고기로 압착 성형하고 건조하여 패키징되는 것을 특징으로 하는 미역 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기가 제공될 수 있다. In order to achieve the above object, the present invention includes 85 wt% prepared fish meat; 10 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of heme-like molecular substance extracted from seaweed by solvent extraction; and 0.5 wt% of a second additive containing minerals, essential amino acids, and vitamins. A first mixture is prepared by mixing the fish meat and the first additive as raw materials, aged at a low temperature for a certain period of time, and the meat taste factor is added to the first mixture. Heme-like molecular substances are extracted from seaweed using a solvent extraction method, a second mixture is prepared by mixing a second additive, and the mixture is further mixed with the first mixture, and then pressed and molded into meat with a thickness of 3 mm or less, dried, and packaged. Meat-flavored bulgogi meat using the characteristic heme-like molecules derived from seaweed and fish meat can be provided.
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본 발명의 다양한 실시 예에 따르면, 생선살을 기본 재료로 사용하되, 육류 맛을 모방하기 위하여 미역으로부터 추출한 헴(Heme) 유사 분자를 첨가함으로써 육류 맛의 풍미를 유사하게 모방할 수 있는 효과를 발휘하고,According to various embodiments of the present invention, fish meat is used as a basic ingredient, but by adding heme-like molecules extracted from seaweed to imitate the taste of meat, it has the effect of mimicking the flavor of meat. do,
가축으로부터 얻어지는 육류를 생선 등으로 대체함으로써, 남는 자원을 육류 대체제로 사용할 수 있는 효과를 발휘하며,By replacing meat obtained from livestock with fish, etc., it has the effect of using remaining resources as a meat substitute.
기존 육류에 비하여 중요한 영양 성분을 첨가함으로써, 취식자의 맛과 영양을 모두 고려한 모방 육류를 제공하는 효과를 발휘한다.By adding more important nutrients compared to existing meat, it has the effect of providing imitation meat that takes both the taste and nutrition of the eater into consideration.
본 발명의 다양한 실시 예 중 바람직한 실시 예는 본 발명을 이해하기 쉽도록 설명한 것이며, 본원 발명의 기술적 사상의 범위에서 다양하게 설계 변경될 수 있다.Among the various embodiments of the present invention, preferred embodiments are explained so that the present invention can be easily understood, and various design changes may be made within the scope of the technical idea of the present invention.
불고기용 고기의 기본 원재료의 준비Preparation of basic raw materials for bulgogi meat
본 발명에 사용되는 불고기용 고기를 위한 기본 원재료는 주로 생선살을 이용한다. The basic raw material for bulgogi meat used in the present invention is mainly fish meat.
생선의 내장을 제거하고, 비늘과 껍질을 제거한 뒤, 뼈와 살을 분리해서 생선살을 준비한다. 생선살을 분쇄하여 원재료를 준비할 수 있다. 또는 생선살을 일정기간 숙성시킨 뒤 분쇄하여 원재료를 준비할 수 있다. 생선살을 분쇄하는 방식은 이미 알려진 분쇄 방법에 따라 이루어진다. Prepare the fish meat by removing the intestines of the fish, removing the scales and skin, and separating the bones and flesh. Raw materials can be prepared by crushing fish flesh. Alternatively, raw materials can be prepared by aging fish flesh for a certain period of time and then pulverizing it. The method of grinding fish flesh is done according to a known grinding method.
이렇게 분쇄된 생선살은 최종 결과물에 대비하여 85wt% 비율로 준비한다. 수분을 포함하면 수분을 제거하여 준비하거나 일정 시간 저온에서 숙성 건조하여 준비할 수도 있다. 최종적으로 기본 원재료로는 85wt%를 준비해 둔다.The pulverized fish flesh is prepared at a ratio of 85wt% compared to the final result. If it contains moisture, it can be prepared by removing the moisture or by maturing and drying at low temperature for a certain period of time. Finally, prepare 85wt% as basic raw material.
기본 원재료에 마늘, 양파, 소금, 후추 등을 기 결정된 비율로 혼합한 각종 첨가제를 10wt% 비율로 첨가한다. 85wt%의 생선살과 10wt%의 각종 첨가제를 혼합기를 이용하여 혼합한다.Various additives mixed with basic raw materials such as garlic, onion, salt, and pepper at a predetermined ratio are added at a rate of 10 wt%. 85wt% of fish meat and 10wt% of various additives are mixed using a mixer.
분쇄된 생선살 85wt%와 첨가제 10wt%를 혼합하여 기본 원재료를 준비한 뒤, 준비된 원재료를 저온에서 일정한 시간 숙성시킬 수 있다. 또는 준비된 기본 원재료를 바로 사용할 수도 있다. After preparing the basic raw materials by mixing 85 wt% of crushed fish meat and 10 wt% of additives, the prepared raw materials can be aged at a low temperature for a certain period of time. Alternatively, prepared basic raw materials can be used right away.
육류 맛 인자 준비Meat flavor factor preparation
육류 맛을 모방하기 위한 육류 맛 인자로서 미역으로부터 추출된 헴(Heme) 유사 분자를 이용한다. 미역으로부터 용매추출방식으로 헴(Heme) 유사 분자를 추출하고, 추출된 헴 유사 분자 4.5wt%를 준비한다. 준비된 헴 유사 분자 물질(4.5wt%)에 기타 성분(0.5wt%)을 첨부하여 육류 맛 인자를 준비한다. 여기서 기타 성분은 미네랄, 필수아미노산, 비타민 등을 포함한다.Heme-like molecules extracted from seaweed are used as a meat flavor factor to imitate the taste of meat. Heme-like molecules are extracted from seaweed using solvent extraction, and 4.5 wt% of the extracted heme-like molecules are prepared. Meat taste factors are prepared by adding other ingredients (0.5 wt%) to the prepared heme-like molecular substance (4.5 wt%). Here, other ingredients include minerals, essential amino acids, vitamins, etc.
성형 및 건조Forming and drying
기본 원재료에 육류 맛 인자를 혼합해서 얇게 타원형(또는 원형, 다각형도 가능) 형태로 성형하도록 한다. 다시 말해, 상기 준비된 재료들을 교반한 뒤, 이를 타원형으로 제작된 성형 틀에 넣고 압착 가공하여 3mm 이하의 얇은 고기로 성형하도록 한다. 이를 일정 기간 건조한 뒤, 건조된 불고기용 고기를 패키징하여 포장한다. 필요에 따라 건조기에 투입하여 열건조 방식으로 건화(乾化)시킨 뒤, 패키징하여 포장할 수도 있다. 열건조 이외에도 자연건조 방식으로 건화시킨 뒤 패키징할 수도 있다.Mix the basic raw materials with meat flavor factors and form them into a thin oval (or circular, polygonal shape is also possible). In other words, after stirring the prepared ingredients, they are placed in an oval-shaped mold and pressed to form thin meat of 3 mm or less. After drying it for a certain period of time, the dried meat for bulgogi is packaged and packaged. If necessary, it can be placed in a dryer, dried using a heat drying method, and then packaged. In addition to heat drying, it can also be dried using a natural drying method and then packaged.
불고기용 고기 제조 방법How to make meat for bulgogi
미역 유래의 헴 유사 분자와 생선살을 이용한 육류맛 불고기용 고기 제조 방법은 기본 원재료를 준비하는 단계, 육류 맛 인자를 투입하는 단계 및 이를 성형하고 건조하는 단계를 포함한다.The method of producing meat for meat-flavored bulgogi using heme-like molecules derived from seaweed and fish meat includes the steps of preparing basic raw materials, adding meat flavor factors, and forming and drying them.
단계에서는 손질된 생선살 85wt%과, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 10wt%를 혼합하여 기본 원재료를 준비한다. 단계에서는 기본 원재료에 해조류로부터 헴(Heme) 유사 분자 물질을 4.5wt% 준비하고 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 첨가하여 육류 맛 인자를 투입한다. 단계에서는 육류 맛 인자와 기본 원재료를 혼합하여 불고기용 고기를 성형틀에 넣고 3mm 이하의 일반적인 불고기용 고기 형태(얇게 슬라이싱된 형태)로 성형한다. 성형된 고기를 일정 시간 동안 건조한 뒤 진공 패키징한다. 필요에 따라 자연건조 또는 열건조 방식을 통하여 건화를 진행할 수도 있다.In the step, basic raw materials are prepared by mixing 85 wt% of prepared fish meat and 10 wt% of the first additive including garlic, onion, salt and pepper. In the step, 4.5 wt% of heme-like molecular material is prepared from seaweed to the basic raw materials, and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins is added to add meat flavor factors. In the step, the meat taste factor and basic raw materials are mixed, the meat for bulgogi is placed in a mold, and the meat for bulgogi is molded into a typical bulgogi meat shape (thinly sliced form) of 3 mm or less. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying can be carried out through natural drying or heat drying methods.
본 발명에 따른 불고기용 고기는 생선살을 이용하게 되므로 120~150도의 온도에서 1분 남짓한 조리 시간으로 충분히 불고기용 고기를 조리할 수 있게 되므로 일반적인 불고기 조리시간을 20%수준으로 단축시키는 효과를 발휘한다.Since the meat for bulgogi according to the present invention uses fish meat, it is possible to sufficiently cook the meat for bulgogi in just over 1 minute at a temperature of 120 to 150 degrees, which has the effect of shortening the general bulgogi cooking time by 20%. do.
본 발명에 따른 불고기용 고기의 영양성분 비교Comparison of nutritional components of meat for bulgogi according to the present invention
다음의 표 1은 기존의 불고기용 고기(비교예)와 본 발명에 따른 불고기용 고기(실시예)의 영양 및 열량을 대비한 표이다.Table 1 below is a table comparing the nutrition and calories of existing bulgogi meat (comparative example) and bulgogi meat (example) according to the present invention.
소고기로 제조된 불고기용 고기 200g에 대한 영양소를 분석하면 열량 195Kcal를 발휘하고, 단백질 14.32g, 콜레스테롤 54.82mg, 포화지방 1.45g으로 구성되어 있음을 확인할 수 있다. 이에 반하여 본 발명에 따라 만들어진 불고기용 고기 200g에 대한 영양소를 분석하면 열량 128.3Kcal를 발휘하고, 단백질 17.85g, 콜레스테롤 11.35mg, 포화지방 0.18g으로 구성되어 있음을 확인할 수 있다.When analyzing the nutrients of 200g of beef bulgogi meat, it can be confirmed that it provides 195Kcal of calories and consists of 14.32g of protein, 54.82mg of cholesterol, and 1.45g of saturated fat. In contrast, when analyzing the nutrients of 200g of bulgogi meat made according to the present invention, it can be confirmed that it exerts 128.3 Kcal of calories and consists of 17.85 g of protein, 11.35 mg of cholesterol, and 0.18 g of saturated fat.
즉, 본 발명에 따르면 열량을 낮출 수 있으며, 아울러 포화지방도 약 87.6% 가량 더 감소시킬 수 있음을 확인할 수 있다. 또한, 단백질의 비율은 오히려 비교예 보다 높음을 확인할 수 있으며, 콜레스테롤 측면에서 살펴보면, 기존 소고기 불고기 보다 콜레스테롤 함량이 현저히 낮다는 사실을 알 수 있다.In other words, it can be confirmed that according to the present invention, calories can be reduced and saturated fat can be further reduced by about 87.6%. In addition, it can be seen that the protein ratio is higher than that of the comparative example, and in terms of cholesterol, it can be seen that the cholesterol content is significantly lower than that of existing beef bulgogi.
불고기용 고기를 이용한 불고기 제조 방법Bulgogi manufacturing method using bulgogi meat
본 발명에 따른 불고기용 고기를 이용하여 제조된 불고기는 양념장의 맛이 우수하고 불고기용 고기, 채소와의 조화가 우수하며, 채소로서 숙주, 새송이버섯, 팽이버섯, 대파를 곁들어 식감이 매우 좋다. 특히, 본 발명에 의해 제조되는 불고기용 고기는 주물팬에 조리하면 더욱 맛이 우수하다.Bulgogi produced using the bulgogi meat according to the present invention has an excellent flavor of the marinade and is excellent in harmony with the bulgogi meat and vegetables, and has a very good texture as it is accompanied by bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions as vegetables. In particular, the meat for bulgogi produced according to the present invention tastes even better when cooked in a cast iron pan.
한편, 상기 양념장은, 물에 배, 마늘, 양파, 생강, 대파, 다시마, 청양고추를 넣고 끓여 육수를 제조하는 단계(a); 및 상기 제조된 육수에 간장, 설탕, 맛술, 조청을 첨가한 후 끓이는 단계 (b);를 포함하는 과정으로부터 제조된다. 더욱 구체적으로는 물 4~6컵에 배 1/6~1/2개, 마늘 4~6톨, 양파 1/6~1/2개, 다시마(5×5 cm) 2~4장, 마른 청양고추 2~4개를 첨가한 후, 국물의 양이 1/3이 되도록 끓여 육수를 제조한 후, 상기 육수를 체에 거른 다음 간장 1.8~1.2컵, 설탕 1/4~1컵, 맛술 1/6~1/2컵, 조청 1/4~1컵을 첨가하여 끓여 제조될 수 있다. 상기와 같이 제조된 양념장은 짠맛, 단맛, 매운맛의 조화가 우수하여 감칠맛이 더욱 좋고, 불고기용 고기 및 채소와 어울림이 좋다.Meanwhile, the marinade includes the step (a) of preparing broth by adding pear, garlic, onion, ginger, green onion, kelp, and Cheongyang pepper to water and boiling them; and step (b) of adding soy sauce, sugar, cooking wine, and grain syrup to the prepared broth and then boiling it. More specifically, 4 to 6 cups of water, 1/6 to 1/2 pears, 4 to 6 cloves of garlic, 1/6 to 1/2 onions, 2 to 4 kelp (5 x 5 cm), dried Cheongyang. Add 2 to 4 peppers, boil to reduce the volume to 1/3 to make broth, then strain the broth and add 1.8 to 1.2 cups of soy sauce, 1/4 to 1 cup of sugar, and 1/1 cup of cooking wine. It can be prepared by boiling it by adding 6 to 1/2 cups or 1/4 to 1 cup of grain syrup. The marinade prepared as above has an excellent balance of salty, sweet, and spicy flavors, so it has a better umami taste and goes well with meat and vegetables for bulgogi.
한편, 상기 불고기용 고기는, 소고기와 식감 및 맛이 거의 유사하지만 핏물을 제거하는 등의 절차가 필요하지 않다. 바로 불고기용 고기에 간장 4~6큰술, 마늘 1/4~1큰술 및 참기름 1/2~3/2작은술로 조성된 조성물에 소고기를 넣어 25~40분 동안 재운 후, 상기 양념장에 더 재운 불고기용 고기인 것이 좋다. 상기와 같이 불고기용 고기에 대해서는 핏물 제거가 필요하지 않으므로, 바로, 간장, 마늘, 참기름으로 조성된 조성물에 재워 밑간을 한 후, 양념장에 더욱 재워 불고기용 고기에 양념장이 더욱 잘 배어들고 감칠맛이 우수한 불고기를 제조할 수 있다.Meanwhile, the meat for bulgogi has a texture and taste almost similar to beef, but does not require procedures such as removing blood. Immediately marinate the beef in a composition consisting of 4 to 6 tablespoons of soy sauce, 1/4 to 1 tablespoon of garlic, and 1/2 to 3/2 teaspoon of sesame oil for bulgogi meat for 25 to 40 minutes, then marinate further in the above marinade. It is better to use meat for bulgogi. As mentioned above, since there is no need to remove blood from bulgogi meat, it is first marinated in a composition composed of soy sauce, garlic, and sesame oil, then marinated further in the seasoning sauce so that the seasoning is better absorbed into the bulgogi meat and has an excellent umami flavor. You can make bulgogi.
상기 채소는, 바람직하게 숙주 140~160 g, 새송이버섯 1/2~3/2개, 팽이버섯 70~80 g, 대파 1/2~3/2대로 조성된 것이 좋다. 상기 숙주는 찬물에 3~10분간 담근 후, 물기를 제거된 것을 사용하는 것이 좋고, 상기 새송이버섯은 편으로 썬 것을 사용하는 것이 좋으며, 상기 팽이버섯은 밑동이 제거된 것을 사용하는 것이 좋고, 상기 대파는 채로 썬 것 을 사용하는 것이 좋다.The vegetables are preferably composed of 140 to 160 g of bean sprouts, 1/2 to 3/2 king oyster mushrooms, 70 to 80 g of enoki mushrooms, and 1/2 to 3/2 green onions. It is better to use the bean sprouts that have been soaked in cold water for 3 to 10 minutes and then have the moisture removed. It is better to use the king oyster mushrooms cut into pieces. It is better to use the enoki mushrooms with their bases removed. It is best to use chopped green onions.
한편, 본 발명에 있어서, 상기 '컵'은 요리 제조시 통상적으로 사용되는 종이컵을 뜻하며, 물 160~220 ml의 양이 들어가는 컵을 지칭한다.Meanwhile, in the present invention, the 'cup' refers to a paper cup commonly used when preparing dishes, and refers to a cup containing 160 to 220 ml of water.
또한, 상기 '큰술', '작은술'은 요리 제조시 통상적으로 사용되는 계량 단위로, '큰술'은 10~20 cc를 나타내고, '작은술'은 3~7 cc를 나타낸다.In addition, the 'tablespoon' and 'teaspoon' are units of measurement commonly used when preparing dishes, where 'tablespoon' represents 10 to 20 cc, and 'teaspoon' represents 3 to 7 cc.
한편, 본 발명에 의해 제조되는 불고기용 고기를 이용한 불고기는 다음과 같이 조리될 수 있다. 먼저 주물팬을 달군 다음 참기름을 넣고 숙주, 새송이버섯, 팽이버섯, 대파를 볶은 다음 양념에 재운 불고기용 고기를 볶아 조리될 수 있다. 이때 기호에 따라 당면이나 소면을 곁들여 내면 더욱 좋다.Meanwhile, bulgogi using bulgogi meat produced according to the present invention can be cooked as follows. It can be cooked by first heating a cast iron pan, adding sesame oil, stir-frying bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions, and then frying seasoned bulgogi meat. At this time, it is even better if you serve it with glass noodles or somen, depending on your preference.
상기와 같이 숙주, 새송이버섯, 팽이버섯, 대파를 먼저 볶은 후에 양념에 재운 불고기용 고기를 볶음으로써 감칠맛이 더욱 우수한 불고기를 제조할 수 있다. 채소가 익으면서 나오는 육수에 불고기용 고기를 익힘으로써 감칠맛이 더욱 증가하는 것이다.As described above, bulgogi with more excellent flavor can be produced by first frying bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions, and then frying the seasoned bulgogi meat. By cooking the meat for bulgogi in the broth that comes out as the vegetables cook, the umami flavor increases.
또한, 상기 주물팬은 일반팬보다 불고기를 조리할 경우에 더욱 우수한 감칠맛을 나타낸다. 여기서, 주물이란 융해된 금속을 주형 속에 넣고 응고시켜서 원하는 모양의 금속제품으로 만든 제품을 말한다.In addition, the cast iron pan exhibits a better umami flavor when cooking bulgogi than a regular pan. Here, a casting refers to a product made by placing molten metal in a mold and solidifying it into a metal product of a desired shape.
Claims (2)
원재료로 상기 생선살과 제1 첨가제를 혼합한 제1 혼합물을 준비하고 저온에서 일정한 시간 숙성시키고, 육류 맛 인자로 상기 미역으로부터 용매추출방식으로 헴 유사 분자 물질을 추출하고 여기에 제2 첨가제를 혼합한 제2 혼합물을 준비하여 제1 혼합물에 추가 혼합한 후, 두께 3mm 이하의 고기로 압착 성형하고 건조하여 패키징되는 것을 특징으로 하는 미역 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기.85wt% prepared fish meat; 10 wt% of a first additive comprising garlic, onion, salt and pepper; 4.5 wt% of heme-like molecular substance extracted from seaweed by solvent extraction; and 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins,
A first mixture is prepared by mixing the fish meat and the first additive as raw materials, aged at a low temperature for a certain period of time, and a heme-like molecular substance is extracted from the seaweed using a solvent extraction method as a meat flavor factor and mixed with a second additive. Meat-flavored bulgogi meat using seaweed-derived heme-like molecules and fish meat, characterized in that a second mixture is prepared and further mixed with the first mixture, then pressed and molded into meat with a thickness of 3 mm or less, dried, and packaged.
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박미성 외 4명, ‘식품산업의 푸드테크 적용 실태와 과제 - 대체축산식품과 3D 식품 프린팅을 중심으로’, 한국농촌경제연구원 기본연구보고서, 2019년 10월 30일.* |
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