KR102639892B1 - Manufacturing method of sous-vide treated beef short ribs - Google Patents

Manufacturing method of sous-vide treated beef short ribs Download PDF

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KR102639892B1
KR102639892B1 KR1020230106914A KR20230106914A KR102639892B1 KR 102639892 B1 KR102639892 B1 KR 102639892B1 KR 1020230106914 A KR1020230106914 A KR 1020230106914A KR 20230106914 A KR20230106914 A KR 20230106914A KR 102639892 B1 KR102639892 B1 KR 102639892B1
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parts
sous vide
ribs
marinade
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최태주
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주식회사 태에프앤비
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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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/065—Microorganisms
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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Abstract

본 발명은 수비드 처리된 우대갈비의 제조방법에 관한 것으로, 더욱 상세하게는 우대갈비의 지방과 근막을 제거하고 절단하는 전처리단계, 상기 전처리단계를 통해 절단된 우대갈비에 마리네이드 분말을 도포하는 마리네이드도포단계, 상기 마리네이드도포단계를 통해 마리네이드가 도포된 우대갈비를 진공팩에 투입하고 수비드처리하는 수비드단계 및 상기 수비드단계를 통해 수비드 처리된 우대갈비를 냉수에 침지하여 냉각하는 냉각단계로 이루어진다.
상기의 과정을 통해 제조되는 우대갈비는 수비드처리되어 겉과 속이 고르게 익혀지고 육즙의 손실이 최소화되기 때문에 우수한 맛, 향 및 식감을 나타낼 뿐만 아니라 소화흡수율이 향상되는 효과를 나타낸다.The present invention relates to a method of manufacturing sous vide treated beef ribs, and more specifically, a pretreatment step of removing and cutting the fat and fascia of the beef ribs, and applying marinade powder to the beef ribs cut through the pretreatment step. A marinade application step, a sous vide step of putting the marinated beef ribs through the marinade application step into a vacuum pack and sous vide treatment, and immersing the beef ribs sous vide treated through the sous vide step in cold water. It consists of a cooling step of cooling.
Woodae ribs manufactured through the above process are sous vide treated so that the outside and inside are cooked evenly and the loss of meat juice is minimized, so it not only exhibits excellent taste, aroma, and texture, but also improves digestion and absorption rate.

Description

수비드 처리된 우대갈비의 제조방법 {MANUFACTURING METHOD OF SOUS-VIDE TREATED BEEF SHORT RIBS}Manufacturing method of sous-vide treated beef ribs {MANUFACTURING METHOD OF SOUS-VIDE TREATED BEEF SHORT RIBS}

본 발명은 수비드 처리된 우대갈비의 제조방법에 관한 것으로, 더욱 상세하게는 수비드처리되어 겉과 속이 고르게 익혀지고 육즙의 손실이 최소화되기 때문에 우수한 맛, 향 및 식감을 나타낼 뿐만 아니라 소화흡수율이 향상된 우대갈비를 제공하는 수비드 처리된 우대갈비의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing sous vide treated beef ribs. More specifically, the sous vide treatment ensures that the outside and inside are cooked evenly and the loss of meat juice is minimized, so it not only exhibits excellent taste, aroma, and texture, but also has a high digestion and absorption rate. It relates to a method of manufacturing sous vide treated Woodae ribs that provides improved Woodae ribs.

수비드(Sous Vide)는 프랑스어로 “진공 상태”를 의미하는데, 저온 진공 조리법으로서 영양소, 질감, 맛 등을 최상으로 유지하기 위해 진행되며, 수비드와 중탕은 직접 가열하지 않는다는 점에서 흡사하지만 수비드의 경우 재료나 용도에 따라 온도를 다양하게 조절해가며 조리할 수 있다는 장점을 나타낸다.Sous Vide means “vacuum state” in French. It is a low-temperature vacuum cooking method that is carried out to maintain the best nutrients, texture, and taste. Sous Vide and double boiling are similar in that they are not directly heated, but are In the case of beads, it has the advantage of being able to cook while adjusting the temperature in various ways depending on the material or purpose.

상기와 같은 장점을 나타내는 수비드는 1799년 영국의 럼포드 백작(Benjamin Thomson, Count Rumford)에 의해 공기를 사용하는 형태로 처음 고안되어 1960년대 미국 및 프랑스의 엔지니어에 의해 조명된 식품보존 방법이며, 1974년 조르주 프랄뤼(George Pralus)에 의해 푸아그라(foie gras) 요리에 사용된 이후, 브루노 구솔(Bruno Goussault)에 의해 발전된 조리법이다.Sous vide, which exhibits the above advantages, is a food preservation method that was first invented in 1799 by Benjamin Thomson (Count Rumford) in England in the form of using air and illuminated by engineers in the United States and France in the 1960s, and was introduced in 1974. This recipe was developed by Bruno Goussault after being used to cook foie gras by Georges Pralus in 1988.

수비드 조리법은 1970년 이후 유럽의 일부 고급 레스토랑에서 사용되어 오다가 최근 국내에 소개되어 레스토랑이나 호텔 등의 고급메뉴에 활용되고 있는 상황이다.Sous vide cooking has been used in some high-end restaurants in Europe since the 1970s, but has recently been introduced in Korea and is being used in high-end menus in restaurants and hotels.

수비드 조리법은 재료 본연의 맛을 그대로 살려 최상의 질감, 향 및 영양분들을 모두 지켜내는 것이 장점이고, 특히 식감 측면에서 우수한 것으로 알려져 있는데, 이는 수비드 조리법이 저온에서 수행되어 고온 조리 시 발생하는 단백질의 변형 및 이에 따라 발생하는 질겨짐이 방지되기 때문이다. 따라서, 수비드 조리법에 의해 육류 제품을 제조하는 경우 육류의 부드러움과 촉촉함을 유지할 수 있으며, 겉과 속이 골고루 가열되는 특징이 있다.The advantage of sous vide cooking is that it preserves the best texture, aroma, and nutrients by preserving the natural taste of the ingredients. It is known to be particularly excellent in terms of texture. This is because sous vide cooking is performed at low temperatures, eliminating the protein generated when cooking at high temperatures. This is because deformation and resulting toughness are prevented. Therefore, when meat products are manufactured using a sous vide method, the softness and moisture of the meat can be maintained, and the outside and inside are heated evenly.

한편, 우대갈비는 마블링이 풍부한 갈비뼈 6번 내지 8번 부위를 꽃갈비(Short Rib)를 일컷는 말로, 해외에서 우대 갈비를 구운 것을 쇼트 립 스테이크 (Short Rib Steak) 또는 쇼트 립 구이 (Grilled Short Ribs)라고 불린다.Meanwhile, Woodae Galbi refers to the 6th to 8th ribs with rich marbling, short ribs. Overseas, grilled Woodae Galbi is called Short Rib Steak or Grilled Short Ribs. It is called.

한국특허등록 제10-2327356호(2021.11.11.)Korean Patent Registration No. 10-2327356 (2021.11.11.) 한국특허등록 제10-2424511호(2022.07.20.)Korean Patent Registration No. 10-2424511 (2022.07.20.)

본 발명의 목적은 수비드처리되어 겉과 속이 고르게 익혀지고 육즙의 손실이 최소화되기 때문에 우수한 맛, 향 및 식감을 나타내는 우대갈비를 제공하는 것이다.The purpose of the present invention is to provide Udae ribs that exhibit excellent taste, aroma, and texture because they are sous vide treated so that the outside and inside are cooked evenly and the loss of meat juice is minimized.

본 발명의 다른 목적은 유산균이 함유된 마리네이드가 사용되어 소화흡수율이 향상된 우대갈비를 제공하는 것이다.Another object of the present invention is to provide beef ribs with improved digestion and absorption rate by using a marinade containing lactic acid bacteria.

본 발명의 목적은 우대갈비의 지방과 근막을 제거하고 절단하는 전처리단계;The object of the present invention is a preprocessing step of removing and cutting the fat and fascia of the beef ribs;

상기 전처리단계를 통해 절단된 우대갈비 100 중량부에 마리네이드 분말 0.001 내지 0.05 중량부를 도포하는 마리네이드도포단계, 상기 마리네이드도포단계를 통해 마리네이드가 도포된 우대갈비를 진공팩에 투입하고 55 내지 65℃의 온도에서 8 내지 12시간 동안 수비드처리하는 수비드단계 및 상기 수비드단계를 통해 수비드 처리된 우대갈비를 2 내지 5℃의 냉수에 90 내지 150분 동안 침지하여 냉각하는 냉각단계로 이루어지며, 상기 마리네이드 분말은 소금 100 중량부, 후추 80 내지 85 중량부, 연육제 15 내지 20 중량부, 버터 1.5 내지 2 중량부 및 허브 0.5 내지 1.5 중량부로 이루어지고, 상기 허브는 로즈마리, 오레가노 및 바질로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 수비드 처리된 우대갈비의 제조방법을 제공함에 의해 달성된다.A marinade application step of applying 0.001 to 0.05 parts by weight of marinade powder to 100 parts by weight of the prime ribs cut through the pretreatment step, the prime ribs to which the marinade has been applied through the marinade application step are placed in a vacuum pack and A sous vide step of sous vide treatment at a temperature of 65°C for 8 to 12 hours, and a cooling step of cooling the beef ribs treated sous vide through the sous vide step by immersing them in cold water at 2 to 5°C for 90 to 150 minutes. The marinade powder consists of 100 parts by weight of salt, 80 to 85 parts by weight of pepper, 15 to 20 parts by weight of meat tenderizer, 1.5 to 2 parts by weight of butter, and 0.5 to 1.5 parts by weight of herbs, and the herbs include rosemary and oregano. This is achieved by providing a method for producing sous vide treated beef ribs, characterized in that it consists of one or more selected from the group consisting of basil.

본 발명의 바람직한 특징에 따르면, 상기 냉각단계 이후에는 수비드 처리후에 냉각된 우대갈비를 200 내지 220℃의 기름에서 1 내지 3분 동안 튀기는 튀김단계가 더 진행되는 것으로 한다.According to a preferred feature of the present invention, after the cooling step, a frying step is further performed in which the cooled beef ribs after sous vide treatment are fried in oil at 200 to 220° C. for 1 to 3 minutes.

본 발명의 더 바람직한 특징에 따르면, 상기 연육제는 삼채 100 중량부에 배 10 내지 30 중량부, 키위 10 내지 30 중량부, 파인애플 40 내지 60 중량부 및 사과 10 내지 30 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the meat tenderizer is made by mixing 100 parts by weight of Samchae with 10 to 30 parts by weight of pear, 10 to 30 parts by weight of kiwi, 40 to 60 parts by weight of pineapple, and 10 to 30 parts by weight of apple. .

본 발명의 더욱 바람직한 특징에 따르면, 상기 마리네이브 분말에는 상기 소금 100 중량부 대비 유산균 분말 0.1 내지 0.5 중량부가 더 함유되며, 상기 유산균은 락토바실러스 플란타럼 VITA-L03(KCTC 12177BP)인 것으로 한다.According to a more preferred feature of the present invention, the marinade powder further contains 0.1 to 0.5 parts by weight of lactic acid bacteria powder relative to 100 parts by weight of the salt, and the lactic acid bacteria are Lactobacillus plantarum VITA-L03 (KCTC 12177BP).

본 발명에 따른 수비드 처리된 우대갈비의 제조방법은 수비드처리되어 겉과 속이 고르게 익혀지고 육즙의 손실이 최소화되기 때문에 우수한 맛, 향 및 식감을 나타내는 우대갈비를 제공하는 탁월한 효과를 나타낸다.The method for producing sous vide treated beef ribs according to the present invention shows an excellent effect of providing beef ribs with excellent taste, aroma, and texture because the sous vide treatment ensures that the outside and inside are cooked evenly and the loss of meat juice is minimized.

또한, 유산균이 함유된 마리네이드가 사용되어 소화흡수율이 향상된 우대갈비를 제공하는 탁월한 효과를 나타낸다.In addition, the use of a marinade containing lactic acid bacteria has an excellent effect in providing prime rib with improved digestion and absorption rate.

도 1은 본 발명의 일 실시예에 따른 수비드 처리된 우대갈비의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 수비드 처리된 우대갈비의 제조방법을 나탄낸 순서도이다.
도 3은 본 발명의 튀김단계를 통해 기름에 튀겨지는 수비드 처리된 우대갈비의 모습을 촬영하여 나타낸 사진이다.
도 4는 본 발명의 튀김단계를 통해 기름에 튀겨진 우대갈비의 외관과 단면을 나타낸 사진이다.Figure 1 is a flow chart showing a method of manufacturing sous vide treated beef ribs according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing sous vide treated beef ribs according to another embodiment of the present invention.
Figure 3 is a photograph showing the appearance of sous vide treated beef ribs fried in oil through the frying step of the present invention.
Figure 4 is a photograph showing the appearance and cross section of beef ribs fried in oil through the frying step of the present invention.

이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

본 발명에 따른 수비드 처리된 우대갈비의 제조방법은 우대갈비의 지방과 근막을 제거하고 절단하는 전처리단계(S101), 상기 전처리단계(S101)를 통해 절단된 우대갈비에 마리네이드 분말을 도포하는 마리네이드도포단계(S103), 상기 마리네이드도포단계(S103)를 통해 마리네이드가 도포된 우대갈비를 진공팩에 투입하고 수비드처리하는 수비드단계(S105) 및 상기 수비드단계(S105)를 통해 수비드 처리된 우대갈비를 냉수에 침지하여 냉각하는 냉각단계(S107)로 이루어진다.The method for producing sous vide treated beef ribs according to the present invention includes a pretreatment step (S101) of removing and cutting the fat and fascia of the beef ribs, and applying marinade powder to the beef ribs cut through the pretreatment step (S101). A marinade application step (S103), a sous vide step (S105) of putting the prime ribs to which the marinade has been applied through the marinade application step (S103) into a vacuum pack and sous vide processing, and the sous vide step (S105). It consists of a cooling step (S107) in which the sous vide treated beef ribs are cooled by immersing them in cold water.

상기 전처리단계(S101)는 우대갈비의 지방과 근막을 제거하고 절단하는 단계로, 우대갈비의 겉에 존재하는 지방 부분과 근막 부분을 제거한 후에, 지방과 근막이 제거된 우대갈비를 LA갈비처럼 새로로 절단하되, 두께가 4.5 내지 5cm를 나타내도록 절단하는 것이 바람직하다.The preprocessing step (S101) is a step of removing and cutting the fat and fascia of the right ribs. After removing the fat and fascia that exist on the outside of the right ribs, the right ribs from which the fat and fascia have been removed are recut like LA ribs. However, it is preferable to cut it so that the thickness is 4.5 to 5 cm.

상기 마리네이드도포단계(S103)는 상기 전처리단계(S101)를 통해 절단된 우대갈비에 마리네이드 분말을 도포하는 단계로, 상기 전처리단계(S101)를 통해 절단된 우대갈비 100 중량부에 마리네이드 분말 0.001 내지 0.05 중량부를 도포하여 이루어는 것이 바람직하다.The marinade application step (S103) is a step of applying marinade powder to the prime ribs cut through the pretreatment step (S101), and the marinade powder is applied to 100 parts by weight of the prime ribs cut through the pretreatment step (S101). It is preferable to apply 0.001 to 0.05 parts by weight.

이때, 상기 마리네이드 분말은 소금, 후추, 연육제, 버터 및 허브로 이루어지는데, 소금 100 중량부, 후추 80 내지 85 중량부, 연육제 15 내지 20 중량부, 버터 1.5 내지 2 중량부 및 허브 0.5 내지 1.5 중량부로 이루어지는 것이 바람직한데, 본 발명을 통해 제조되는 우대갈비의 맛과 향을 향상시킬 뿐만 아니라, 육질을 더욱 연하게 하여 기호도를 향상시키는 역할을 한다.At this time, the marinade powder consists of salt, pepper, meat tenderizer, butter and herbs, including 100 parts by weight of salt, 80 to 85 parts by weight of pepper, 15 to 20 parts by weight of meat tenderizer, 1.5 to 2 parts by weight of butter, and 0.5 parts by weight of herbs. It is preferable that it consists of 1.5 parts by weight, and not only improves the taste and aroma of the beef ribs produced through the present invention, but also serves to improve preference by making the meat more tender.

상기 연육제 15 내지 20 중량부가 함유되며, 삼채 100 중량부에 배 10 내지 30 중량부, 키위 10 내지 30 중량부, 파인애플 40 내지 60 중량부 및 사과 10 내지 30 중량부를 혼합하여 이루어지는데, 상기 삼채는 식이유황 성분이 양파의 약 2배, 마늘의 약 6배가 및 인삼의 60배가 함유되어 있을 뿐만 아니라, 이 외에도 각종 영양성분이 풍부하게 함유되어 있으며, 마리네이드 분말에 연육효과를 부여할 뿐만 아니라, 우대갈비에서 발생되는 육류 특유의 누린내를 제거하여 기호도를 향상시키는 역할을 한다.It contains 15 to 20 parts by weight of the meat tenderizer, and is made by mixing 10 to 30 parts by weight of pear, 10 to 30 parts by weight of kiwi, 40 to 60 parts by weight of pineapple, and 10 to 30 parts by weight of apple with 100 parts by weight of three vegetables. Not only does it contain about twice as much dietary sulfur as onions, six times as much as garlic, and 60 times as much as ginseng, but it is also rich in various nutrients and not only gives the marinade powder a tenderizing effect. , It plays a role in improving palatability by removing the unique smell of meat that occurs in Udae Galbi.

또한, 상기 허브는 0.5 내지 1.5 중량부가 함유되며 로즈마리, 오레가노 및 바질로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는데, 우대갈비에서 발생되는 육류특유의 누린내를 제거하여 기호도를 향상시킬 뿐만 아니라, 허브향이 부여되어 우수한 상품성을 나타내는 우대갈비가 제공될 수 있도록 하는 역할을 한다.In addition, the herb contains 0.5 to 1.5 parts by weight and consists of one or more selected from the group consisting of rosemary, oregano, and basil. It not only improves palatability by removing the unique smell of meat generated in Udae ribs, but also imparts an herbal flavor. It plays a role in providing preferential ribs that show excellent marketability.

또한, 상기 마리네이브 분말에는 상기 소금 100 중량부 대비 유산균 분말 0.1 내지 0.5 중량부가이 더 함유될 수도 있는데, 상기 유산균은 락토바실러스 플란타럼 VITA-L03(KCTC 12177BP)으로 이루어지는 것이 바람직하다.In addition, the marinade powder may further contain 0.1 to 0.5 parts by weight of lactic acid bacteria powder relative to 100 parts by weight of the salt, and the lactic acid bacteria are preferably Lactobacillus plantarum VITA-L03 (KCTC 12177BP).

상기 락토바실러스 플란타럼 VITA-L03(KCTC 12177BP)은 김치에서 분리한 식물성 유산균으로, 동물성 유산균과는 달리 고농도 염도나 영양이 풍부하지 않은 곳에서도 생식이 가능하기 때문에 마리네이드에 사용하기에 적합하며, 산에 강한 성질을 나타내기 때문에 인체 내에서 위산을 견디고 90%가 살아 있는 상태로 장에 도달하게 되므로 정장작용에 도움을 줄 수 있다. 또한, 김치에서 분리를 한 유산균이기 때문에 식품에도 안전하게 사용가능하며 우대갈비 속에 침투하면서 질긴 근육의 조직을 끊어주어 퍽퍽한 식감의 연하고 부드럽게 하고 유산균의 대사과정을 통해 유기산을 생성하면서 부산물로 아밀라아제, 셀룰라아제, 리파아제, 프로테아제와 같은 소화효소를 생성하기 때문에 우대갈비의 소화흡수율을 향상시키는 역할을 한다.The Lactobacillus Plantarum VITA-L03 (KCTC 12177BP) is a vegetable lactic acid bacterium isolated from kimchi. Unlike animal lactic acid bacteria, it is suitable for use in marinades because it can be reproduced even in places with high salinity or lack of nutrients. , Because it is resistant to acid, it can withstand stomach acid in the human body and reaches the intestines 90% alive, which can help with digestion. In addition, because it is a lactic acid bacteria isolated from kimchi, it can be safely used in food. As it penetrates into the beef ribs, it breaks down the tough muscle tissue, making the chewy texture soft and soft. Through the metabolic process of lactic acid bacteria, organic acids are produced and amylase and amylase are produced as by-products. Because it produces digestive enzymes such as cellulase, lipase, and protease, it plays a role in improving the digestion and absorption rate of beef ribs.

상기 유산균 분말의 함량이 0.1 중량부 미만이면 상기의 효과가 미미하며, 상기 유산균 분말의 함량이 0.5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 제조비용을 지나치게 증가시키기 때문에 바람직하지 못하다.If the content of the lactic acid bacteria powder is less than 0.1 part by weight, the effect is minimal, and if the content of the lactic acid bacteria powder exceeds 0.5 parts by weight, the effect is not significantly improved and the manufacturing cost is excessively increased, which is undesirable.

또한, 상기 마리네이드 분말의 도포량이 0.001 중량부 미만이면 상기의 효과가 미미하며, 상기 마리네이드 분말의 도포량이 0.05 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 짠맛이나 마니네이드의 향이 지나치게 강해져 기호도가 오히려 저하될 수 있기 때문에 바람직하지 못하다.In addition, if the application amount of the marinade powder is less than 0.001 parts by weight, the above effect is minimal, and if the application amount of the marinade powder exceeds 0.05 parts by weight, the effect is not significantly improved and the salty taste or aroma of the marinade is excessive. This is undesirable because it becomes stronger and the preference may decrease.

상기 수비드단계(S105)는 상기 마리네이드도포단계(S103)를 통해 마리네이드가 도포된 우대갈비를 진공팩에 투입하고 수비드처리하는 단계로, 상기 마리네이드도포단계(S103)를 통해 마리네이드가 도포된 우대갈비를 진공팩에 투입하고 진공포장한 후에 55 내지 65℃의 온도에서 8 내지 12시간 동안 수비드처리하는 과정으로 이루어지는 것이 바람직하다.The sous vide step (S105) is a step of putting the prime rib to which the marinade has been applied through the marinade application step (S103) into a vacuum pack and sous vide processing. The marinade is applied through the marinade application step (S103). It is preferable that the coated beef ribs are placed in a vacuum pack, vacuum packed, and then sous vide treated at a temperature of 55 to 65°C for 8 to 12 hours.

우대갈비와 같은 소고기에는 콜라겐, 미오신 및 엑틴과 같은 단백질 성분이 함유되어 있는데, 콜라겐은 약 40℃에서 부드러운 식감으로 변성되며, 미오신은 50℃에서 부드러운 식감으로 변성되고, 엑틴은 약 66℃에서 변성되는데, 엑틴의 경우 변성되면 수축하여 질겨지는 성질을 나타내기 때문에, 콜라겐과 미오신이 변성되어 부드러운 식감을 나타내면서도 엑틴이 변성되지 않는 55 내지 65℃의 수비드 온도를 유지하는 것이 바람직하다.Beef, such as beef ribs, contains protein components such as collagen, myosin, and actin. Collagen is denatured to a soft texture at about 40℃, myosin is denatured to a soft texture at about 50℃, and actin is denatured at about 66℃. However, in the case of actin, when denatured, it shrinks and becomes tough, so it is desirable to maintain a sous vide temperature of 55 to 65°C, at which collagen and myosin are denatured to provide a soft texture and at which actin is not denatured.

상기 수비드단계(S105)에서 가열온도가 55℃ 미만이거나 가열시간이 8시간 미만이면 우대갈비의 수비드가 제대로 진행되지 못해 우대갈비의 내부까지 익혀지지 못하며, 상기 수비드단계(S105)에서 가열온도가 65℃를 초과하거나 가열시간이 12시간을 초과하게 되면 우대갈비에 함유된 엑틴 성분이 변성되어 식감이 질겨질 수 있기 때문에 바람직하지 못하다.If the heating temperature is less than 55°C or the heating time is less than 8 hours in the sous vide step (S105), the sous vide of the right ribs does not proceed properly and the inside of the right ribs cannot be cooked, and the heating in the sous vide step (S105) If the temperature exceeds 65°C or the heating time exceeds 12 hours, it is undesirable because the actin component contained in the beef ribs may be denatured and the texture may become tough.

상기 냉각단계(S107)는 상기 수비드단계(S105)를 통해 수비드 처리된 우대갈비를 냉수에 침지하여 냉각하는 단계로, 상기 수비드단계(S105)를 통해 수비드 처리된 우대갈비를 2 내지 5℃의 냉수에 90 내지 150분 동안 침지하여 이루어지는 것이 바람직하다.The cooling step (S107) is a step of cooling the prime ribs that have been sous vide treated through the sous vide step (S105) by immersing them in cold water. The ribs that have been sous vide treated through the sous vide step (S105) are cooled by 2 to It is preferably performed by immersing in cold water at 5°C for 90 to 150 minutes.

상기의 온도와 시간 동안 이루어지는 냉각단계(S107)를 거치게 되면, 수비드 처리된 우대갈비의 표면 조직이 경화되어 우대갈비 내에 육즙이 외부로 배출되어 소실되는 현상을 억제할 수 있다.When the cooling step (S107) is performed for the above temperature and time, the surface tissue of the sous vide treated beef ribs is hardened, thereby suppressing the phenomenon of meat juice being discharged to the outside and lost in the beef ribs.

이때, 상기 냉각단계(S107)의 온도가 2℃ 미만이거나 냉각 시간이 90분을 미만이면 상기의 효과가 미미하거나 우대갈비의 육질이 저하될 수 있으며, 상기 냉각단계(S107)의 온도가 5℃를 초과하거나 냉각시간이 150분을 초과하게 되면 상기의 효과가 미미하거나 상기의 효과는 크게 향상되지 않으면서 제조공정의 효율성을 저하시킬 수 있기 때문에 바람직하지 못하다.At this time, if the temperature of the cooling step (S107) is less than 2°C or the cooling time is less than 90 minutes, the above effect may be minimal or the meat quality of the beef ribs may be reduced, and the temperature of the cooling step (S107) may be 5°C. If it exceeds or the cooling time exceeds 150 minutes, it is undesirable because the above effect may be minimal or the efficiency of the manufacturing process may be reduced without significantly improving the above effect.

또한, 상기 냉각단계(S107) 이후에는 수비드 처리후에 냉각된 우대갈비를 200 내지 220℃의 기름에서 1 내지 3분 동안 튀기는 튀김단계(S109)가 더 진행될 수도 있는데, 상기의 과정으로 이루어지는 튀김단계(S109)를 거치면, 우대갈비의 표면에 바삭한 식감과 고소한 맛이 부가되어 겉은 바삭하고 속은 촉촉한 식감을 나타내며 고소한 맛을 나타낼 뿐만 아니라, 우대갈비 내에 육즙의 손실이 최소화되기 때문에 기호도가 월등하게 향상될 수 있다.In addition, after the cooling step (S107), a frying step (S109) may be further performed in which the cooled beef ribs after sous vide treatment are fried in oil at 200 to 220 ° C. for 1 to 3 minutes. The frying step consisting of the above process After going through (S109), a crispy texture and a savory taste are added to the surface of the Woodae ribs, resulting in a crispy texture on the outside and a moist texture on the inside, and a savory taste. In addition, the loss of meat juice within the Woodae ribs is minimized, which significantly improves preference. It can be.

상기 튀김단계(S109)에서 기름의 온도가 200℃ 미만이거나 튀김시간이 1분 미만이면 우대갈비의 겉이 제대로 튀겨지지 못해 상기의 효과가 미미하며, 상기 튀김단계(S109)에서 기름의 온도가 220℃를 초과하거나 튀심시간이 3분을 초과하게 되면 우대갈비의 겉이 지나치게 튀겨져 딱딱한 식감을 나타내기 때문에 기호도가오히려 지나치게 저하될 수 있다.In the frying step (S109), if the oil temperature is less than 200°C or the frying time is less than 1 minute, the above effect is minimal because the outside of the beef ribs are not properly fried. In the frying step (S109), the oil temperature is 220 degrees Celsius. If the temperature exceeds ℃ or the frying time exceeds 3 minutes, the outer surface of Udae Galbi is over-fried and has a hard texture, so the preference may be excessively reduced.

상기의 과정으로 이루어지는 튀김단계(S109)의 모습을 아래 도 3에 나타내었으며, 상기 튀김단계(S109)를 통해 제조된 우대갈비의 외관과 단면을 촬영하여 아래 도 4에 나타내었다.The frying step (S109) made up of the above process is shown in Figure 3 below, and the exterior and cross section of the beef ribs manufactured through the frying step (S109) were photographed and shown in Figure 4 below.

아래 도 4에 나타낸 것처럼, 본 발명의 튀김단계(S109)를 통해 튀겨진 우대갈비는 겉은 바삭하고 속은 촉촉한 상태로 제조되는 것을 알 수 있다.As shown in Figure 4 below, it can be seen that the beef ribs fried through the frying step (S109) of the present invention are prepared with a crispy exterior and a moist interior.

이하에서는, 본 발명에 따른 수비드 처리된 우대갈비의 제조방법 및 그 제조방법으로 제조된 우대갈비의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of sous vide treated beef ribs according to the present invention and the physical properties of beef ribs manufactured by the manufacturing method will be described using examples.

<제조예 1> 연육제의 제조<Preparation Example 1> Preparation of meat tenderizer

삼채 100g에 배 20g, 키위 20g, 파인애플 50g 및 사과 20g을 혼합하여 연육제를 제조하였다.Meat tenderizer was prepared by mixing 100g of Samchae with 20g of pear, 20g of kiwi, 50g of pineapple, and 20g of apple.

<제조예 2> 마리네이드 분말의 제조<Preparation Example 2> Preparation of marinade powder

소금 300g, 후추 250g, 상기 제조예 1을 통해 제조된 연육제 50g, 버터 5g 및 허브(로즈마리) 3g을 혼합하여 마리네이드 분말을 제조하였다.Marinade powder was prepared by mixing 300g of salt, 250g of pepper, 50g of meat tenderizer prepared through Preparation Example 1, 5g of butter, and 3g of herb (rosemary).

<제조예 3><Production Example 3>

소금 300g, 후추 250g, 상기 제조예 1을 통해 제조된 연육제 50g, 버터 5g, 허브(로즈마리) 3g 및 락토바실러스 플란타럼 VITA-L03(KCTC 12177BP) 0.3 중량부를 혼합하여 마리네이드 분말을 제조하였다.Marinade powder was prepared by mixing 300 g of salt, 250 g of pepper, 50 g of meat tenderizer prepared through Preparation Example 1, 5 g of butter, 3 g of herb (rosemary), and 0.3 parts by weight of Lactobacillus plantarum VITA-L03 (KCTC 12177BP). .

<실시예 1><Example 1>

우대갈비의 겉에 있는 지방과 근막을 제거하고 4.8cm의 두께로 절단한 후에, 절단된 우대갈비 100 중량부에 상기 제조예 2를 통해 제조된 마리네이드 분말 0.025 중량부를 도포하고, 마리네이드가 도포된 우대갈비를 진공팩에 투입하여 진공포장한 후에 60℃의 온도에서 10시간 동안 수비드처리하고, 수비드 처리된 우대갈비를 3.5℃의 냉수에 2시간 동안 침지하여 냉각하는 과정을 통해 수비드 처리된 우대갈비를 제조하였다.After removing the fat and fascia on the outside of the beef ribs and cutting them to a thickness of 4.8 cm, 0.025 parts by weight of the marinade powder prepared in Preparation Example 2 above was applied to 100 parts by weight of the cut beef ribs, and the marinade was applied. The beef ribs are placed in a vacuum pack and vacuum-packed, then sous vide treated at a temperature of 60℃ for 10 hours. The sous vide treated beef ribs are then immersed in cold water at 3.5℃ for 2 hours and cooled. Treated beef ribs were prepared.

<실시예 2><Example 2>

상기 실시예 1과 동일하게 진행하되, 55℃의 온도에서 8시간 동안 수비드처리하여 수비드 처리된 우대갈비를 제조하였다.Proceed in the same manner as in Example 1, but sous vide treated for 8 hours at a temperature of 55° C. to prepare sous vide treated beef ribs.

<실시예 3><Example 3>

상기 실시예 1과 동일하게 진행하되, 65℃의 온도에서 12시간 동안 수비드처리하여 수비드 처리된 우대갈비를 제조하였다.Proceed in the same manner as Example 1, but sous vide treated for 12 hours at a temperature of 65° C. to prepare sous vide treated beef ribs.

<실시예 4><Example 4>

상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 마리네이드 분말을 도포하여 수비드 처리된 우대갈비를 제조하였다.The same procedure as in Example 1 was carried out, but the marinade powder prepared in Preparation Example 3 was applied to prepare sous vide treated beef ribs.

<실시예 5><Example 5>

상기 실시예 2와 동일하게 진행하되, 상기 제조예 3을 통해 제조된 마리네이드 분말을 도포하여 수비드 처리된 우대갈비를 제조하였다.The same procedure as in Example 2 was carried out, but the marinade powder prepared in Preparation Example 3 was applied to prepare sous vide treated beef ribs.

<실시예 6><Example 6>

상기 실시예 3과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 마리네이드 분말을 도포하여 수비드 처리된 우대갈비를 제조하였다.Proceed in the same manner as in Example 3, but sous vide treated beef ribs were prepared by applying the marinade powder prepared in Preparation Example 3.

<실시예 7><Example 7>

상기 실시예 1과 동일하게 진행하되, 수비드 처리된 우대갈비를 210℃의 기름에서 2분 동안 튀기는 과정을 진행하여 수비드 처리된 우대갈비를 제조하였다.The procedure was the same as in Example 1, except that the sous vide treated Woodae ribs were fried in oil at 210°C for 2 minutes to prepare sous vide treated Woodae ribs.

<실시예 8><Example 8>

상기 실시예 2와 동일하게 진행하되, 수비드 처리된 우대갈비를 210℃의 기름에서 2분 동안 튀기는 과정을 진행하여 수비드 처리된 우대갈비를 제조하였다.The procedure was the same as in Example 2, except that the sous vide treated Woodae ribs were fried in oil at 210°C for 2 minutes to prepare sous vide treated Woodae ribs.

<실시예 9><Example 9>

상기 실시예 3과 동일하게 진행하되, 수비드 처리된 우대갈비를 210℃의 기름에서 2분 동안 튀기는 과정을 진행하여 수비드 처리된 우대갈비를 제조하였다.The procedure was the same as in Example 3, except that the sous vide treated beef ribs were fried in oil at 210°C for 2 minutes to prepare sous vide treated beef ribs.

<실시예 10><Example 10>

상기 실시예 4와 동일하게 진행하되, 수비드 처리된 우대갈비를 210℃의 기름에서 2분 동안 튀기는 과정을 진행하여 수비드 처리된 우대갈비를 제조하였다.The procedure was the same as in Example 4, except that the sous vide treated Woodae ribs were fried in oil at 210°C for 2 minutes to prepare sous vide treated Woodae ribs.

<실시예 11><Example 11>

상기 실시예 5와 동일하게 진행하되, 수비드 처리된 우대갈비를 210℃의 기름에서 2분 동안 튀기는 과정을 진행하여 수비드 처리된 우대갈비를 제조하였다.The procedure was the same as in Example 5, except that the sous vide treated Woodae ribs were fried in oil at 210°C for 2 minutes to prepare sous vide treated Woodae ribs.

<실시예 12><Example 12>

상기 실시예 6과 동일하게 진행하되, 수비드 처리된 우대갈비를 210℃의 기름에서 2분 동안 튀기는 과정을 진행하여 수비드 처리된 우대갈비를 제조하였다.The procedure was the same as in Example 6, except that the sous vide treated beef ribs were fried in oil at 210°C for 2 minutes to prepare sous vide treated beef ribs.

<비교예 1><Comparative Example 1>

우대갈비의 겉에 있는 지방과 근막을 제거하고 4.8cm의 두께로 절단한 후에, 절단된 우대갈비를 진공팩에 투입하여 진공포장한 후에 60℃의 온도에서 10시간 동안 수비드처리하고, 수비드 처리된 우대갈비를 3.5℃의 냉수에 2시간 동안 침지하여 냉각하는 과정을 통해 수비드 처리된 우대갈비를 제조하였다.After removing the fat and fascia on the outside of the beef ribs and cutting them into 4.8cm thick pieces, the cut beef ribs are placed in a vacuum pack, vacuum packed, and sous vide treated at a temperature of 60°C for 10 hours. Sous vide treated beef ribs were prepared by immersing the treated beef ribs in cold water at 3.5°C for 2 hours and cooling them.

<비교예 2><Comparative Example 2>

상기 실시예 1과 동일하게 진행하되, 50℃의 온도에서 6시간 동안 수비드처리하여 수비드 처리된 우대갈비를 제조하였다.Proceed in the same manner as in Example 1, but sous vide treated for 6 hours at a temperature of 50° C. to prepare sous vide treated beef ribs.

<비교예 3><Comparative Example 3>

상기 실시예 1과 동일하게 진행하되, 70℃의 온도에서 10시간 동안 수비드처리하여 수비드 처리된 우대갈비를 제조하였다.Proceed in the same manner as Example 1, but sous vide treated for 10 hours at a temperature of 70° C. to prepare sous vide treated beef ribs.

<비교예 4><Comparative Example 4>

상기 실시예 1과 동일하게 진행하되, 수비드 처리된 우대갈비를 240℃의 기름에서 5분 동안 튀겨 수비드 처리된 우대갈비를 제조하였다.Proceed in the same manner as in Example 1, but sous vide treated Woodae ribs were prepared by frying the sous vide treated Woodae ribs in oil at 240°C for 5 minutes.

상기 실시예 1 내지 12 및 비교예 1 내지 4를 통해 제조된 수비드 처리된 우대갈비의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture, and overall preference of sous vide treated beef ribs prepared through Examples 1 to 12 and Comparative Examples 1 to 4 were measured and shown in Table 1 below.

{단, 수비드 처리된 우대갈비의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of sous vide treated Udae ribs were surveyed using a 5-point scale method among 50 test subjects and then expressed as the average value.

5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<표 1><Table 1>

상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 12를 통해 수비드 처리된 우대갈비는 비교예 1 내지 4를 통해 수비드 처리된 우대갈비에 비해 우수한 기호도를 나타내는 것을 알 수 있으며, 유산균이 함유된 마리네이드 분말이 도포되고 튀기는 과정을 거치면 기호도가 더욱 향상되는 것을 알 수 있다.As shown in Table 1, it can be seen that the beef ribs treated sous vide through Examples 1 to 12 of the present invention exhibit superior preference compared to the beef ribs sous vide treated through Comparative Examples 1 to 4, and the lactic acid bacteria It can be seen that preference improves further when the contained marinade powder is applied and goes through the frying process.

또한, 상기 실시예 1 내지 6 및 비교예 1을 통해 수비드 처리된 우대갈비의 소화율을 측정하여 아래 표 1에 나타내었다.In addition, the digestibility of beef ribs treated sous vide through Examples 1 to 6 and Comparative Example 1 was measured and shown in Table 1 below.

{단, 소화율의 측정은 피시험자 70명을 10명씩 7개의 그룹으로 묶고, 각 그룹별로 실시예 1 내지 6 및 비교예 1을 통해 수비드 처리된 우대갈비를 1인당 300g씩 섭취하도록 한 후에, 시간의 흐름에 따른 소화정도를 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, for the measurement of digestibility, 70 test subjects were grouped into 7 groups of 10 each, and each group was asked to consume 300 g of beef ribs treated sous vide through Examples 1 to 6 and Comparative Example 1 per person, The level of digestion over time was investigated using a 5-point scale and then expressed as an average value.

5점:소화 매우 잘됨, 4점:소화 잘됨, 3점:보통, 2점:소화 안됨, 1점:소화 매우 안됨}5 points: very well digested, 4 points: well digested, 3 points: average, 2 points: not digested, 1 point: very poorly digested}

<표 2><Table 2>

상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 6을 통해 수비드 처리된 우대갈비는 비교예 1을 통해 수비드 처리된 우대갈비에 비해 소화율이 높은 것을 알 수 있으며, 특히, 유산균이 함유된 마리네이드 분말이 사용된 실시예 4 내지 6의 우대갈비의 소화율이 더욱 우수한 것을 알 수 있다.As shown in Table 2, it can be seen that the digestibility of beef ribs sous vide treated through Examples 1 to 6 of the present invention is higher than that of beef ribs sous vide treated through Comparative Example 1, and in particular, lactic acid bacteria are contained. It can be seen that the digestibility of the beef ribs of Examples 4 to 6 in which the marinade powder was used was more excellent.

따라서, 본 발명에 따른 수비드 처리된 우대갈비의 제조방법은 수비드처리되어 겉과 속이 고르게 익혀지고 육즙의 손실이 최소화되기 때문에 우수한 맛, 향 및 식감을 나타내는 우대갈비를 제공한다.Therefore, the method for producing sous vide treated Woodae ribs according to the present invention provides Woodae ribs with excellent taste, aroma and texture because they are sous vide treated so that the outside and inside are evenly cooked and loss of meat juice is minimized.

또한, 유산균이 함유된 마리네이드가 사용되어 소화흡수율이 향상된 우대갈비를 제공한다.In addition, a marinade containing lactic acid bacteria is used to provide beef ribs with improved digestion and absorption rate.

S101 ; 전처리단계
S103 ; 마리네이드도포단계
S105 ; 수비드단계
S107 ; 냉각단계
S109 ; 튀김단계S101 ; Preprocessing stage
S103 ; Marinade application step
S105 ; Sous vide stage
S107 ; Cooling stage
S109 ; frying stage

Claims (4)

우대갈비의 지방과 근막을 제거하고 절단하는 전처리단계;
상기 전처리단계를 통해 절단된 우대갈비 100 중량부에 마리네이드 분말 0.001 내지 0.05 중량부를 도포하는 마리네이드도포단계;
상기 마리네이드도포단계를 통해 마리네이드가 도포된 우대갈비를 진공팩에 투입하고 55 내지 65℃의 온도에서 8 내지 12시간 동안 수비드처리하는 수비드단계; 및
상기 수비드단계를 통해 수비드 처리된 우대갈비를 2 내지 5℃의 냉수에 90 내지 150분 동안 침지하여 냉각하는 냉각단계;로 이루어지며,
상기 마리네이드 분말은 소금 100 중량부, 후추 80 내지 85 중량부, 연육제 15 내지 20 중량부, 버터 1.5 내지 2 중량부 및 허브 0.5 내지 1.5 중량부로 이루어지고,
상기 허브는 로즈마리, 오레가노 및 바질로 이루어진 그룹에서 선택된 하나 이상으로 이루어지며,
상기 냉각단계 이후에는 수비드 처리후에 냉각된 우대갈비를 200 내지 220℃의 기름에서 1 내지 3분 동안 튀기는 튀김단계가 더 진행되고,
상기 마리네이드 분말에는 상기 소금 100 중량부 대비 유산균 분말 0.1 내지 0.5 중량부가 더 함유되며,
상기 유산균은 락토바실러스 플란타럼 VITA-L03(KCTC 12177BP)인 것을 특징으로 하는 수비드 처리된 우대갈비의 제조방법.
A preprocessing step of removing and cutting the fat and fascia of the beef ribs;
A marinade application step of applying 0.001 to 0.05 parts by weight of marinade powder to 100 parts by weight of beef ribs cut through the pretreatment step;
A sous vide step of placing the prime rib to which the marinade has been applied through the marinade application step into a vacuum pack and sous vide processing for 8 to 12 hours at a temperature of 55 to 65 ° C.; and
It consists of a cooling step of cooling the beef ribs that have been sous vide treated through the sous vide step by immersing them in cold water at 2 to 5°C for 90 to 150 minutes,
The marinade powder consists of 100 parts by weight of salt, 80 to 85 parts by weight of pepper, 15 to 20 parts by weight of meat tenderizer, 1.5 to 2 parts by weight of butter, and 0.5 to 1.5 parts by weight of herbs,
The herb consists of one or more selected from the group consisting of rosemary, oregano and basil,
After the cooling step, a frying step is performed in which the cooled Udae ribs after sous vide treatment are fried in oil at 200 to 220° C. for 1 to 3 minutes,
The marinade powder further contains 0.1 to 0.5 parts by weight of lactic acid bacteria powder relative to 100 parts by weight of the salt,
A method of producing sous vide treated beef ribs, characterized in that the lactic acid bacteria are Lactobacillus plantarum VITA-L03 (KCTC 12177BP).
 삭제delete 청구항 1에 있어서,
상기 연육제는 삼채 100 중량부에 배 10 내지 30 중량부, 키위 10 내지 30 중량부, 파인애플 40 내지 60 중량부 및 사과 10 내지 30 중량부를 혼합하여 이루어지는 것을 특징으로 하는 수비드 처리된 우대갈비의 제조방법.
In claim 1,
The tenderizer is prepared by mixing 100 parts by weight of three vegetables with 10 to 30 parts by weight of pear, 10 to 30 parts by weight of kiwi, 40 to 60 parts by weight of pineapple, and 10 to 30 parts by weight of apple. Manufacturing method.
 삭제delete
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150037151A (en) * 2013-09-30 2015-04-08 (주)비타바이오 Composition of curing agent comprising herbal extract and lactic acid bacteria for processed meat
KR102327356B1 (en) 2019-06-07 2021-11-17 김총명 Preparing method for seasoning meat by sous vide and the seasoning meat using the same
KR102424511B1 (en) 2021-05-20 2022-07-22 김용관 sous vide cooking method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150037151A (en) * 2013-09-30 2015-04-08 (주)비타바이오 Composition of curing agent comprising herbal extract and lactic acid bacteria for processed meat
KR102327356B1 (en) 2019-06-07 2021-11-17 김총명 Preparing method for seasoning meat by sous vide and the seasoning meat using the same
KR102424511B1 (en) 2021-05-20 2022-07-22 김용관 sous vide cooking method

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* Cited by examiner, † Cited by third party
Title
네이버블로그('충주 맛집 늘해랑 투뿔한우 한돈돼지갈비 가족모임', https://blog.naver.com/notsul/222818268525, 2022.07.19.) 사본1부.* *

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