KR20120000301A - Process for producing cookies comprising korean beef and cookies produced by the said process - Google Patents
Process for producing cookies comprising korean beef and cookies produced by the said process Download PDFInfo
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- KR20120000301A KR20120000301A KR1020100060599A KR20100060599A KR20120000301A KR 20120000301 A KR20120000301 A KR 20120000301A KR 1020100060599 A KR1020100060599 A KR 1020100060599A KR 20100060599 A KR20100060599 A KR 20100060599A KR 20120000301 A KR20120000301 A KR 20120000301A
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- hanwoo
- confectionery
- beef
- confectionary
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- 238000000034 method Methods 0.000 title claims abstract description 15
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- 238000011049 filling Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 238000002156 mixing Methods 0.000 claims abstract description 9
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 한우 과자의 제조방법 및 상기 방법으로 제조된 한우 과자에 관한 것으로, 더욱 상세하게는 한우육의 부위 중 비선호 부위를 이용하여 즉석 요리형 테이크 아웃 제품으로 제공될 수 있고, 선호 부위 제품과 경쟁할 수 있는 맛을 가지면서 저칼로리이고 풍미 또한 우수한 웰빙형 한우 과자를 제조하는 방법 및 이 방법으로 제조되는 한우 과자에 관한 것이다.The present invention relates to a method of manufacturing Korean beef confectionery and Korean beef confectionery prepared by the above method, and more particularly, can be provided as an instant cooking takeout product using a non-preferred portion of a portion of Hanwoo beef, and competes with a preferred portion of the product. The present invention relates to a method for manufacturing well-being Korean beef confectionery having a low calorie flavor and excellent flavor and a Hanwoo confectionery produced by the method.
한우는 다른 소보다 콜레스테롤 함량이 낮고, 불포화지방산 함량은 더 높으며, 항산화ㆍ항노화 기능물질인 카뎁킨 성분도 함유되어 있고 마블링 상태가 잘 되어 있으며 오메가 3 함량도 높아서, 시판되는 육류 중에 가장 선호되는 품목이다. 일반적으로 횡성 한우육은 육즙이 풍부해 감칠맛이 나고 부드러우며 씹는 맛이 아주 좋다고 알려져 있다.Hanwoo has lower cholesterol, higher unsaturated fatty acid content, and contains antioxidants and anti-aging carpackin, well marbling and high omega 3 content, making it the most preferred item on the market. to be. In general, Hoengseong beef is known for its rich juicy, soft and chewy taste.
한편, 한우육을 신선육으로 섭취 시 구조적으로 선호부위와 비선호 부위의 구분이 생기면서 선호부위의 소비를 위해 지속적인 도축이 이루어지지만 비선호 부위의 생산도 필연적으로 발생하게 된다.On the other hand, when Korean beef is consumed as fresh meat, the structural division between the preferred and non-preferred parts occurs, but continuous slaughter is made for the consumption of the preferred part, but the production of non-preferred parts is inevitably generated.
우리나라의 한우육 소비 형태는 구이용 신선육 섭취가 대부분을 차지하고 있으며 특정부위에만 집중되는 편이어서 선호되는 부위와 비선호되는 부위에 따라 가격 차이가 심하다. 이는 부위별로 다양한 조리법이 보급되지 않아 소비자들이 지방 함량이 많은 구이용 부위만을 선호하기 때문으로 다양한 조리법이 개발되어 보급된다면 이러한 편향적 소비 성향은 상당 부분 해결될 수 있을 것으로 보인다.In Korea, consumption of Korean beef is mostly consumed by roasting fresh meat, and the price tends to vary depending on the area of preference. Since various recipes are not distributed for each part, consumers prefer only baked parts with high fat content. Therefore, if various recipes are developed and distributed, this biased consumption tendency can be solved.
국민소득의 증가와 함께 꾸준히 성장되어 온 한우육의 소비가 둔화되지 않도록 다양한 제품의 개발이 요구되고 있지만 소비자의 기호도 및 소비 트렌드에 맞는 제품개발이 다양하게 이루어지지 못하고 있는 실정이다. 또한, 한우육의 소비형태도 소비층에 맞는 다양한 제품을 개발하여 한우육의 소비를 확대할 필요가 있다.The development of various products is required not to slow down the consumption of Hanwoo beef, which has been steadily growing with the increase of national income, but the development of products in accordance with consumer's taste and consumption trend is not made in various ways. In addition, it is necessary to expand the consumption of Korean beef by developing various products suitable for the consumers.
한우 비선호 부위들은 대부분 지방이 적고 적육함량이 높은 저지방 부위로써 웰빙형 제품들을 만들기에 적합한 특성을 가지고 있다. 그럼에도 불구하고 아직까지 이러한 부위를 이용한 한우 제품들은 출시되지 않고 있다. 외국에서는 소고기의 우둔, 설도 부위 등이 지방이 적은 정육부위로서 다양한 수요가 있지만 국내에서는 상기한 한우육 부위를 이용한 육류제품 개발은 매우 미흡한 상태라고 할 수 있다.Most of the non-preferred parts of Korean cattle are low fat and high in lean meat, and are suitable for making well-being products. Nevertheless, Korean beef products using these parts have not been released yet. In other countries, beef beef, snowy areas, etc. are a low-fat meat portion, but there is a variety of demand in the country, but the development of meat products using the above-described Han beef portion is insufficient.
따라서, 우둔, 설도 등의 저지방 부위에 대해서도 즉석에서 간편하게 먹을 수 있는 메뉴와 가공제품을 개발하여 널리 보급되게 한다면 비선호 부위의 소비를 촉진할 수 있을 것으로 예상되며, 급식시장 및 식자재 시장에서도 그 수요가 점차 증가하면서 이 시장을 기반으로 한 제품 경쟁도 향후 더욱 치열해질 것으로 전망되어 조리간편성과 맛의 강점을 가진 다양한 제품들의 출시가 강력히 요구되고 있다.Therefore, if low-fat areas such as dungeons and snowy roads are developed and widely distributed on the spot and easily eaten, it is expected that the consumption of non-preferred areas can be promoted. Increasingly, competition in the market based on this market is expected to be fiercer in the future, and there is a strong demand for the launch of various products having strengths of cooking simplicity and taste.
본 발명의 목적은 한우 고기를 이용하여 지방함량이 낮은 건강지향적인 한우가공제품을 제공하는데 있다.An object of the present invention to provide a health-oriented Hanwoo processed product with low fat content using Hanwoo meat.
또한, 본 발명의 목적은 한우육의 부위 중 비선호 부위를 이용하여 저렴한 비용으로 손쉽게 제조할 수 있는 대중적 제품을 제공하는데 있다.It is also an object of the present invention to provide a popular product that can be easily manufactured at low cost by using a non-preferred portion of the portion of Han beef.
본 발명의 다른 목적은 횡성 한우를 육가공 제품에 접목하여 즉석 요리형 테이크 아웃 제품으로 개발하므로써 선호 부위 제품과 경쟁할 수 있는 맛을 가지면서도 저칼로리이고 풍미 또한 우수한 웰빙형 한우 육가공 제품을 제공하는데 있다.Another object of the present invention is to provide a well-being Hanwoo meat processing product having a low calorie flavor and excellent flavor that can compete with a preferred part product by incorporating Hoengseong Hanwoo into a processed meat product.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 The present invention
전체 충전물 100 중량%에 대하여, 횡성 한우 우둔, 설도 및 돼지 뒷다리살로 이루어진 군에서 선택된 1 이상의 원료육 65 내지 80중량%, 돼지 등지방 5 내지 10중량%, 및 빵가루, 전분, 마늘, 소금, 후추, 설탕, 시즈닝, 당근·양파 혼합물, 과일즙, 계란 및 조미료로 이루어진 군에서 선택되는 1 이상의 부재료 15 내지 20중량%를 혼합하여 한우 과자 충전물을 제조하는 단계;With respect to 100% by weight of the total filling, 65 to 80% by weight of one or more raw meats selected from the group consisting of horizontal beef cow tongue, snow tongue and pig hind leg, 5 to 10% by weight of pork back fat, and bread crumbs, starch, garlic, salt, pepper, Preparing a Hanwoo confectionary filling by mixing 15 to 20% by weight of one or more subsidiary materials selected from the group consisting of sugar, seasoning, carrot and onion mixture, fruit juice, eggs and seasonings;
한우 과자 외피 프리믹스 60중량%, 계란 30중량%, 물 5중량%, 정종 2.5중량% 및 식용유 2.5중량%를 균질하게 혼합하여 한우 과자 외피 반죽물을 제조하는 단계 ; 및Preparing a Hanwoo confectionary dough dough by homogeneously mixing 60% by weight of Hanwoo confectionary shell premix, 30% by weight of eggs, 5% by weight of water, 2.5% by weight of seed oil and 2.5% by weight of cooking oil; And
미리 고온으로 가열된 상·하 일체식 과자 형틀의 하부에 상기한 한우 과자 외피 반죽물을 주입하고, 여기에 상기 한우 과자 충전물을 첨가한 다음, 상부 형틀을 덮고 전체 과자 형틀을 가열하는 단계로 이루어지는 것을 특징으로 하는 한우 과자의 제조방법인 것이다.
Injecting the above-mentioned Hanwoo confectionary pasty dough into the lower part of the upper and lower integral confectionery mold heated to a high temperature in advance, and adding the Hanwoo confectionary filling to it, and then covering the upper mold and heating the entire confectionery mold. It is a method of manufacturing a Hanwoo confectionery characterized in that.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
본 발명에 따른 한우 과자의 제조방법에 있어서는 횡성 한우육의 우둔, 설도 부위, 돼지고기의 뒷다리살 또는 이들의 혼합물을 원료육으로 사용한다.In the method for manufacturing Korean beef confectionery according to the present invention, the beef tongue, tongue portion, pork hind leg or mixture thereof is used as raw meat.
소고기의 우둔살이나 설도는 큰 고기 덩어리로 대부분 살코기로 이루어져 있으며, 색은 약간 짙고, 변색도 다른 부위에 비해 빠르다. 이 부위의 근육섬유는 비교적 잘고 고기결도 균일하나 지방이 적어 고기의 부드러움이 부분마다 달라서 구이용 보다는 지방이 들어가면 안되는 요리인 장조림, 불고기, 주물럭, 산적, 육포, 전감, 잡채 등에 이용된다. 본 발명에서는 한우 과자 충전물의 주재료로서 한우육 중 비선호부위인 우둔살과 설도, 돼지고기 뒷다리살 또는 이들의 혼합물 중 하나를 원료육으로 선택하므로써 육가공 제품의 지방함량을 현저히 감량할 수 있다.Beef rump or snowy beef is a large chunk of meat, mostly made of lean meat, slightly darker in color, and faster than other parts. The muscle fibers in this area are relatively fine and the meat texture is uniform, but the fat is low, so the tenderness of the meat varies from part to part. In the present invention, the fat content of the processed meat products can be remarkably reduced by selecting one of the beef meat and tongue, the pork hind leg meat, or a mixture thereof, which is a non-preferred portion of the beef beef as the main ingredient of the Korean beef confectionery filling.
한편, 지방은 육가공제품의 조직감, 다즙성 등에 영향을 주어 조직감과 씹힘성을 개선하고 풍미를 향상시킨다. 본 발명에 있어서는, 한우 과자 충전물의 풍미를 개선하기 위하여 지방 성분을 첨가하는데, 지방 성분으로는 돼지 등지방을 사용한다. 본 발명에서 돼지 등지방은 풍미와 조직감을 위해 첨가되므로, 전체적인 지방 함량에 영향을 미치지 않는 범위, 바람직하게는 한우 과자 충전물 100중량%에 대하여 5 내지 10중량%의 범위로 첨가된다.On the other hand, fat affects the texture, juiciness, etc. of processed meat products to improve texture and chewability and improve flavor. In the present invention, in order to improve the flavor of the Hanwoo confectionary filling, a fat component is added, but pork back fat is used as the fat component. In the present invention, since the pork back fat is added for flavor and texture, it is added in a range that does not affect the overall fat content, preferably in the range of 5 to 10% by weight based on 100% by weight of Hanwoo confectionary filling.
본 발명에 따르면, 횡성 한우 우둔, 설도 및 돼지 뒷다리살로 이루어진 군에서 선택된, 충분히 냉각된 1 이상의 원료육을 전체 충전물 100중량%에 대하여 65 내지 80중량%를 취하여 적당한 크기로 절단한 후, 돼지 등지방 5 내지 10중량%와 함께 8 mm의 크기로 잘게 분쇄하여 한우 과자의 충전물로 준비한다.According to the present invention, after sufficiently cutting one or more cooled raw meat selected from the group consisting of Honkung beef cow tongue, snow tongue and pork hind leg, taking 65 to 80% by weight with respect to 100% by weight of the total filling, and cutting it to a suitable size Finely pulverized to a size of 8 mm with 5 to 10% by weight to prepare as a filling of Hanwoo confection.
원료육과 지방 성분 이외에 계란, 시즈닝, 빵가루, 전분, 양파, 마늘, 과일즙, 설탕, 소금, 후추, 조미료 및 간장 등을 부재료로 사용할 수 있는데, 부재료는 기호에 따라 임의로 선택하여 사용할 수 있다. 본 발명에 있어서는, 전체 충전물 중량 100중량%에 대하여 부재료 15 내지 25중량%를 혼합하는데, 바람직하게는 빵가루 4중량%, 마늘 0.75중량%, 소금 0.6중량%, 설탕 1중량%, 시즈닝 0.3중량%, 당근·양파 혼합물 10중량%, 계란 6중량% 및 조미료 0.2중량%를 상기한 원료육과 지방 성분의 분쇄물과 혼합한다.In addition to raw meat and fat components, eggs, seasonings, bread flour, starch, onions, garlic, fruit juice, sugar, salt, pepper, seasonings and soy sauce can be used as submaterials, and the submaterials can be arbitrarily selected and used according to preference. In the present invention, 15 to 25% by weight of the submaterial is mixed with respect to 100% by weight of the total filling, preferably 4% by weight of breadcrumbs, 0.75% by weight of garlic, 0.6% by weight of salt, 1% by weight of sugar and 0.3% by weight of seasoning. 10% by weight of carrot and onion mixtures, 6% by weight of eggs and 0.2% by weight of seasonings are mixed with the above-mentioned ground meat and fat components.
다음으로, 한우 과자의 외피 반죽물을 제조한다. 본 발명에 따른 한우 과자의 외피 반죽물은 한우 과자 외피 프리믹스, 계란, 올리브유, 물, 정종을 혼합하여 준비한다.Next, the outer skin dough of Hanwoo confectionery is prepared. The skin dough of the Korean beef confectionery according to the present invention is prepared by mixing the Korean beef confectionary skin premix, eggs, olive oil, water, and jongjong.
본 발명에 있어서, '한우 과자 외피 프리믹스‘란 한우 과자의 외피 반죽물을 제조하기 위해 미리 준비해 놓은 밀가루를 주성분으로 하는 혼합분말을 의미하는 것으로, 혼합분말에 포함되는 각각의 성분과 함량은 임의로 조절될 수 있으며 시판되는 제품형태의 프리믹스도 사용할 수 있다. 본 발명에 따른 한우 과자 외피 프리믹스는, 바람직하기로는 전체 믹스 성분 100중량%에 대하여 밀가루 55중량%, 설탕 35중량%, 베이킹 파우다 5중량%, 소금 2.2중량%, 마아가린 1.5중량%, 포도당 1중량%, 버터향 0.2중량% 및 산도조절제 0.1중량%로 이루어진다. In the present invention, 'hanwoo confectionary envelope premix' means a mixed powder containing flour prepared as a main ingredient in advance for preparing the outer dough of Hanwoo confectionary, and each component and content contained in the mixed powder are arbitrarily adjusted. Commercially available premixes can also be used. Hanwoo confectionary shell premix according to the present invention, preferably 55% by weight of flour, 35% by weight of sugar, 5% by weight of baking powder, 2.2% by weight of salt, 1.5% by weight of margarine, 1% of glucose with respect to 100% by weight of the total mix components %, Butter flavor 0.2% by weight and acidity regulator 0.1% by weight.
본 발명에 따른 한우 과자의 외피 반죽물은, 한우 과자 외피 프리믹스 60중량%, 계란 30중량%, 물 5중량%, 정종 2.5중량% 및 식용유 2.5중량%를 포함한다.The skin dough of the Korean beef confectionery according to the present invention includes 60% by weight of Korean beef confectionary premix, 30% by weight of eggs, 5% by weight of water, 2.5% by weight of cooking oil and 2.5% by weight of cooking oil.
상기한 한우 과자 외피 반죽물을 제조하기 위하여, 먼저 계란을 믹서 보울에 넣고 고속으로 교반한다. 여기에 상기한 프리믹스와, 물, 정종을 넣고 저속, 중속, 고속으로 속도를 증가시키면서 교반한다. 이 때, 반죽의 온도는 21 내지 23 ℃를 유지하는데, 반죽온도의 온도가 21 ℃ 이하이면 교반하기가 쉽지 않고 반죽의 온도가 너무 높으면 반죽의 조직이 물러질 수 있으며 세균 증식이 많아질 수 있다. 교반을 종료하고, 오일로 점도를 조절하면서 저속에서 추가로 반죽하여 반죽물을 제조하는데, 이 때 반죽물의 점도는 바람직하게는 반죽물을 포트에 넣어 부을 때 끊이지 않는 정도여야 한다. 이 보다 묽으면 가열 시간이 오래 걸리고, 점도가 그 이상이면 가열시 충전물이 익기 전에 외피 반죽이 먼저 익어 쉽게 탄화되어 제품의 풍미를 해칠 수 있다.In order to prepare the above-mentioned Hanwoo confectionary batter dough, the eggs are first placed in a mixer bowl and stirred at high speed. The premix, water, and seed are added to the above mixture and stirred while increasing the speed at low speed, medium speed, and high speed. At this time, the temperature of the dough is maintained at 21 to 23 ℃, if the temperature of the dough temperature is less than 21 ℃ it is not easy to stir and if the temperature of the dough is too high, the tissue of the dough may be receded and bacterial growth may increase. . The stirring is terminated and the dough is further kneaded at low speed while adjusting the viscosity with oil, wherein the viscosity of the kneading should preferably be such that it does not cease when the dough is poured into a pot. If thinner than this, heating takes a long time, and if the viscosity is higher, the outer skin dough is cooked first and easily carbonized before the filling when heated, which may harm the flavor of the product.
상기한 바와 같이 각각 준비된 한우 과자 외피 충전물과 반죽물은, 미리 고온으로 가열된 상·하 일체식 과자 형틀의 하부, 즉 아랫판에 상기 반죽물을 주입하고, 여기에 상기 충전물을 그 중심부에 첨가한 다음, 상부 형틀, 즉 상판을 덮고 전체 과자 형틀을 바람직하게는 150 내지 200 ℃로 가열하여 본 발명에 따른 한우 과자를 제조한다.The Hanwoo confectionary envelope filling and dough prepared as described above are injected into the lower portion of the upper and lower integral confectionery molds, that is, the lower plate, which were previously heated to a high temperature, and the filler is added to the center thereof. Next, the upper mold, that is, the top plate and the whole confectionery mold is heated to preferably 150 to 200 ° C to prepare a Korean beef confectionery according to the present invention.
이렇게 제조된 한우 과자는 수분 함량 39.7%, 단백질 함량 10.7%), 지방 함량 14.2% 및 회분 함량 1.2%를 포함하며, 지방산 조성에서 리놀렌산(linolenic acid)을 1.94% 정도 함유하여 상대적으로 높은 불포화지방산 함량을 나타내었다.Hanwoo confectionery prepared in this way contains 39.7% moisture content, 10.7% protein content), 14.2% fat content and 1.2% ash content, and contains about 1.94% linolenic acid in the fatty acid composition. Indicated.
상기한 바와 같이, 본 발명에 따른 한우 과자는 포화지방산에 비하여 불포화지방산의 함량이 더 높아서 영양학적 측면에서도 건강 간식으로 충분하며, 즉석에서 요리되는 테이크 아웃 제품으로 개발될 수 있다.As described above, the Korean beef confectionery according to the present invention has a higher content of unsaturated fatty acids than saturated fatty acids, which is sufficient as a healthy snack in terms of nutrition, and can be developed as a takeout product cooked immediately.
본 발명에 따르면, 한우육의 부위 중 비선호 부위를 이용하여 저렴한 비용으로 지방함량이 낮은 건강 지향적인 대중적인 한우 가공 제품을 제조할 수 있다.According to the present invention, it is possible to produce a health-oriented popular Hanwoo processed product having a low fat content at low cost by using a non-preferred part of the portion of the beef meat.
또한, 본 발명에서는 횡성 한우를 육가공 제품에 접목하여 즉석 요리형 테이크 아웃 제품으로 개발하므로써 선호 부위 제품과 경쟁할 수 있는 조직감을 가지면서도 저칼로리이고 풍미 또한 우수한 웰빙형 육가공 제품을 생산할 수 있다.In addition, in the present invention, by combining the Hoengseong Hanwoo into a processed meat product as an instant cooking take-out product, it is possible to produce a well-being meat processed product having a low-calorie and flavorful texture while competing with a preferred portion product.
도 1은 본 발명의 방법으로 제조된 한우 과자의 시연 예이며,
도 2는 본 발명의 방법으로 제조된 횡성 한우육을 이용한 과자에 대한 관능검사를 나타낸 그래프이다.1 is a demonstration of the Korean beef confectionery prepared by the method of the present invention,
Figure 2 is a graph showing the sensory test for confectionery using transverse Hanwoo beef prepared by the method of the present invention.
이하, 본 발명을 실시예에 의하여 더욱 상세히 설명하면 다음과 같다. 하기 실시예는 단지 본 발명을 구체적으로 설명하는 것으로, 본 발명의 권리범위가 하기 실시예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples merely illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
실시예 1 한우 과자 충전물의 제조Example 1 Preparation of Hanwoo Confectionary Fillings
0 내지 2 ℃로 냉각된 상태의 횡성 한우 우둔과 설도, 돼지 뒷다리살을 적당한 크기로 분쇄한 후, 믹서기를 이용하여 돼지 등지방과 함께 다시 8 mm의 크기로 잘게 분쇄하였다. 하기 표 1의 성분함량에 따라 원·부재료를 정확히 계량하고, 당근과 양파는 잘게 다져서 준비하였다.After crushing the chopped Korean beef cattle and snow tongue and pig hind leg in a state cooled to 0 to 2 ° C. to a suitable size, the mixture was finely pulverized again to a size of 8 mm with the back of pork using a blender. According to the ingredient content of Table 1, the raw materials and subsidiary materials were accurately weighed, and carrots and onions were finely prepared.
준비된 원료육과 부재료를 잘 섞어 완전히 혼합하여 한우 과자 충전물을 제조하였다.Prepared Hanwoo confectionary filling was prepared by thoroughly mixing the prepared raw meat and subsidiary materials.
실시예 2 한우 과자 외피 반죽물의 제조Example 2 Preparation of Hanwoo Confectionary Dough
하기 표 2에 기재된 각각의 성분을 정확히 계량하여 준비하였다.Each component described in Table 2 below was accurately weighed and prepared.
먼저 믹서보울에 계란을 넣고 고속으로 3분간 교반하고, 여기에 미리 계량해 둔 한우 과자 프리믹스, 물 및 정종을 넣고 1분은 저속으로, 그 다음 1분은 중속으로, 다시 1분은 고속으로 혼합하였다. 이 때 반죽의 온도는 21 내지 23 ℃를 유지하였다.First, add the eggs to the mixer bowl and stir at high speed for 3 minutes, then add the pre-weighed Hanwoo confectionary premix, water, and jongjong, and mix 1 minute at low speed, 1 minute at medium speed, and 1 minute at high speed. It was. At this time, the temperature of the dough was maintained at 21 to 23 ℃.
고속 혼합을 종료한 후, 추가로 식용유를 첨가하여 전체 혼합물의 물성을 조절하고 저속으로 약 2분간 혼합하여 한우 과자 외피 반죽물을 제조하였다.
After the completion of the high speed mixing, the cooking oil was further added to adjust the physical properties of the entire mixture and mixed for about 2 minutes at low speed to prepare a Hanwoo confectionary dough dough.
1) 외피 프리믹스: 밀가루 2.75 kg, 설탕 1.75 kg, 베이킹 파우다 0.25 kg, 소금 0.11 kg, 마아가린 0.07 kg, 포도당 0.05 kg, 버터향 0.01 kg 및 푸마르산 0.005 kg
1) Shell premix: 2.75 kg flour, 1.75 kg sugar, 0.25 kg baking powder, 0.11 kg salt, 0.07 kg margarine, 0.05 kg glucose, 0.01 kg butter flavor and 0.005 kg fumaric acid
실시예 3Example 3
과자 형틀을 예열시키고 식용 오일로 내부를 코팅하였다. 예열된 형틀에 실시예 2에서 제조된 반죽물을 채워 넣고, 여기에 실시예 1에서 제조된 한우 과자 충전물을 반죽의 중앙에 투입하였다. 상기 충전물이 덮이도록 반죽물을 그 위에 충분히 추가하고, 과자 형틀의 뚜껑을 덮어 150 내지 200 ℃의 온도로 가열하였다. 과자 형틀의 뚜껑과 바닥이 골고루 가열될 수 있도록 상기 형틀을 수시로 뒤집어 주었다.The confectionery mold was preheated and coated inside with edible oil. The dough prepared in Example 2 was filled into the preheated mold, and the Hanwoo confectionary filling prepared in Example 1 was placed in the center of the dough. The dough was sufficiently added so that the filling was covered, and the lid of the confectionery mold was covered and heated to a temperature of 150 to 200 ° C. The mold was inverted from time to time so that the lid and bottom of the cookie mold were evenly heated.
약 3 내지 5분간 가열하여, 호두과자 모양의 한우 과자를 제조하였다.
Heated for about 3 to 5 minutes to prepare a walnut cake shaped Hanwoo confection.
시험예 1Test Example 1
시료의 관능적 품질특성 분석은 50명의 패널요원을 선발하여 9점 척도법으로 외관, 향, 조직감, 다즙성, 맛 및 종합적 기호도 항목을 실시하였다. 각각의 시료마다 무작위로 번호를 매겨 패널요원에게 제공하였다.For organoleptic quality characteristics analysis, 50 panelists were selected and nine items were scaled for appearance, aroma, texture, juiciness, taste, and overall palatability. Each sample was randomly numbered and provided to panelists.
또한 소비자 기호도 조사는 개발된 제품에 대하여 횡성군청에서 개최된 시연회에 참석한 일반소비자 67명을 대상으로 제품들에 대한 전체적인 기호도를 조사하였다(표 4).In addition, the Consumer Preference Survey examined the overall preferences of the products for 67 consumers who attended the demonstration held by Hoengseong-gun Office for the developed products (Table 4).
상기 실시예 1 내지 3에 따라 한우 과자를 제조하고, 한우 고기를 포함하는 고추장 소시지, 버섯 소시지, 불고기 소시지 및 야채 소시지를 대조용으로 하여 관능 검사를 실시하고, 그 결과를 하기 표 3에 기재하였다.Preparation of Hanwoo confectionery according to the above Examples 1 to 3, and sensory test was carried out for the control of red pepper paste sausage, mushroom sausage, bulgogi sausage and vegetable sausage containing Hanwoo meat, the results are shown in Table 3 below. .
(명)Respondent / (Participant)
(persons)
(점)Response range
(point)
* 평가법* Evaluation method
9점(매우 좋다). 7점(좋다), 5점(보통이다), 3점(나쁘다), 1점(매우 나쁘다)
9 points (very good). 7 points (good), 5 points (normal), 3 points (bad), 1 point (very bad)
기호도 조사에 참여한 67명 중 일부는 무응답을 하기도 하였지만 본 발명에 따른 한우 과자는 응답범위에서 비교적 양호한 점수인 5 내지 9점을 받았으며, 관능검사 결과 7점 이상의 높은 점수를 기록하였다.
Some of the 67 people who participated in the palatability survey did not respond, but the Korean beef confectionery according to the present invention received a relatively good score of 5 to 9 points in the response range, and the sensory test recorded a high score of 7 or more points.
시험예 2 한우 과자의 성분 분석시험Test Example 2 Component Analysis Test of Hanwoo Confection
2-1) 콜레스테롤2-1) cholesterol
시료 약 5 g의 지방질을 추출한 후 반응용 알코올(60% KOH 8 ml 및 40 ml)을 첨가하여 100 ℃ 수조에서 1시간 동안 반응시킨 후 반응용 알코올 60 ml을 가하여 냉각시켰다. 벤젠 50 ml 및 1N KOH 100 ml을 가하여 분리된 상층액에 0.5N KOH 20 ml을 넣어 10초간 가볍게 흔들어 준 후 무수황산나트륨을 벤젠 층에 가하여 탈수시키고 여과한 다음 감압 농축하여 내부표준용액인 5α-콜레스테인 용액을 가해 잘 녹인 다음 기체 크로마토그래프로 분석하였다.
After extracting about 5 g of the sample, the reaction alcohol (60% KOH 8 ml and 40 ml) was added and reacted in a 100 ° C. water bath for 1 hour, followed by cooling by adding 60 ml of reaction alcohol. 50 ml of benzene and 100 ml of 1N KOH were added, and 20 ml of 0.5N KOH was added to the separated supernatant, shaken gently for 10 seconds. Anhydrous sodium sulfate was added to the benzene layer, dehydrated, filtered, and concentrated under reduced pressure. Stained solution was added to dissolve well and analyzed by gas chromatography.
2-2) 나트륨 2-2) sodium
시료 약 3 g을 항량이 된 도가니에 정확히 취해 550 ℃ 회화로에서 백색이 될 때까지 회화시켰다. 실온에서 냉각한 후 회화물에 증류수 10방울 정도를 떨어뜨려 회화물이 적셔 날리지 않도록 한 다음 묽은질산(질산:증류수=1:1, v/v) 3 ml을 넣고 열판에서 가열하여 질산을 완전하게 건고시켰다. 이를 550 ℃의 회화로에서 1시간 동안 회화시킨 다음 방냉하고 다시 도가니에 묽은염산(염산:증류수=1:1, v/v) 10 ml을 천천히 가하여 회화물을 녹인 후 3차 증류수를 이용하여 50 ml로 정용한 다음, 무회분 여과지로 여과하여 시험용액으로 하였다.
About 3 g of the sample was accurately taken into a weighed crucible and incubated until it became white in a 550 ° C incinerator. After cooling to room temperature, add 10 drops of distilled water to the painting to prevent the painting from being soaked. Then, add 3 ml of dilute nitric acid (nitric acid: distilled water = 1: 1, v / v) and heat it on a hot plate to complete nitric acid. Dried. This was incubated for 1 hour in an induction furnace at 550 ° C. After cooling, the mixture was slowly added to 10 ml of diluted hydrochloric acid (hydrochloric acid: distilled water = 1: 1, v / v) to dissolve the paintings. After straightening to ml, the mixture was filtered through ashless filter paper to prepare a test solution.
2-3) 열량2-3) calories
시료의 열량 분석은 농촌진흥청 식품성분표(농촌진흥청 2004)에 성분별 명시된 에너지 환산계수에 따라 단백질은 4.22 ㎉, 지방 9.41 ㎉ 및 탄수화물 4.11 ㎉로 적용하여 나타내었다.
The calorie analysis of the samples was shown by applying the protein as 4.22 ㎉, fat 9.41 ㎉ and carbohydrate 4.11 에 according to the energy conversion factors specified for each ingredient in the RDA Food Ingredient Table (Rural Development Administration 2004).
2-4) 지방산2-4) fatty acids
시료 10 g을 에틸에테르 200 ml에 2시간 동안 방치시켜 지방을 추출하고 증류기를 이용하여 용매를 증발시켰다. 여기서 얻은 지방 20 mg에 0.5N NaOH/메탄올 2 ml을 가하여 105 ℃ 건조 오븐에서 10분 동안 검화 시켰다. 10분 간 방냉 후 14% BF3/메탄올 2 ml을 가하고 다시 105 ℃ 건조 오븐에서 10분 동안 메틸레이션(methylation) 시켰다. 상온에서 식힌 후 포화 NaCl 용액 2 ml을 넣고 격렬히 흔든 후 헥산(HPLC grade)을 2 내지 3 ml 첨가하여 흔들어 주고 헥산층인 상층액만을 취하여 GC에서 분석하였다.
10 g of the sample was left in 200 ml of ethyl ether for 2 hours to extract fat and the solvent was evaporated using a distillation machine. 2 ml of 0.5N NaOH / methanol was added to 20 mg of the obtained fat and saponified in a 105 ° C. drying oven for 10 minutes. After cooling for 10 minutes, 2 ml of 14% BF 3 / methanol was added thereto, followed by methylation for 10 minutes in a 105 ° C. drying oven. After cooling to room temperature, 2 ml of saturated NaCl solution was added and the solution was vigorously shaken, followed by shaking with the addition of 2 to 3 ml of hexane (HPLC grade).
상기한 방법으로 측정된 나트륨, 콜레스테롤, 열량 및 지방산 함량을 하기 표 5와 6에 기재하였다.The sodium, cholesterol, calorie and fatty acid content measured by the method described above is shown in Tables 5 and 6 below.
표 5는 횡성 한우육을 이용하여 제조한 과자의 나트륨, 콜레스테롤 및 열량을 나타낸 것이다. 나트륨의 경우 287.6 mg/100g으로 나트륨 함량은 상대적으로 낮은 경향을 보였고, 콜레스테롤 함량의 경우 71.3 mg/100g, 열량의 경우 245.6 ㎉으로 측정되었다.Table 5 shows the sodium, cholesterol, and calories of confectionery prepared by Hoeng Han beef. The sodium content was 287.6 mg / 100 g, and the sodium content was relatively low. The cholesterol content was 71.3 mg / 100 g and the calorie content was 245.6 kPa.
1) SFA: 포화지방산, 2) USFA: 불포화지방산 1) SFA: saturated fatty acid, 2) USFA: unsaturated fatty acid
3) MUFA: 일가 불포화지방산, 4) PUFA: 다가 불포화지방산
3) MUFA: monounsaturated fatty acid, 4) PUFA: polyunsaturated fatty acid
표 6은 횡성 한우육의 비선호부위육을 이용하여 제조한 과자의 지방산 조성을 나타낸 것이다. 올레산(Oleic acid(C18:1))은 한우 과자에서 37.80%로 높은 함량을 보였다. 팔미트산(Palmitic acid(C16:0))은 21.73%, 리놀레산(Linoleic acid(C18:2))은 21.38%, 리놀렌산(linolenic acid(C18:3))은 1.94%로 측정되었다.Table 6 shows the fatty acid composition of the confectionery prepared using the non-preferred meat of the Korean beef. Oleic acid (C18: 1) was found to be high at 37.80% in Korean beef. Palmitic acid (Palmitic acid (C16: 0)) was 21.73%, linoleic acid (Cin: 18) was 21.38%, linolenic acid (C18: 3) was 1.94%.
총 포화지방산(SFA)은 35.07이고, 총 다가불포화지방산(PUFA)은 23.68%로 비교적 높은 함량을 함유하는 것으로 나타났다.Total saturated fatty acid (SFA) was 35.07 and total polyunsaturated fatty acid (PUFA) was found to contain relatively high content of 23.68%.
상기한 결과로부터 실시예에 따른 한우 과자는 포화지방산에 비하여 불포화지방산의 함량이 더 높은 것을 확인할 수 있다.
From the above results, it can be confirmed that the Korean beef confectionery according to the embodiment has a higher content of unsaturated fatty acids than saturated fatty acids.
상술한 실시예, 시험예 및 도면은 발명의 내용을 상세히 설명하기 위한 목적일 뿐, 발명의 기술적 사상의 범위를 한정하고자 하는 목적이 아니며, 이상에서 설명한 본 발명은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 있어 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하므로 상기 실시예 및 첨부된 도면에 한정되는 것이 아님은 물론이며, 후술하는 청구범위 뿐만이 아니라 청구범위와 함께 균등범위를 포함하여 판단되어야 한다.
The above embodiments, test examples and drawings are merely for the purpose of describing the contents of the invention in detail, and are not intended to limit the scope of the technical idea of the invention, and the present invention described above is usually in the technical field to which the present invention belongs. As those skilled in the art, various substitutions, modifications and changes are possible within the scope without departing from the spirit of the present invention is not limited to the embodiments and the accompanying drawings, as well as the claims described below It should be determined that the claims are included in their equality.
Claims (5)
한우 과자 믹스 60중량%, 계란 30중량%, 물 5중량%, 정종 2.5중량% 및 식용유 2.5중량%를 균질하게 혼합하여 한우 과자 외피 반죽물을 제조하는 단계;
미리 고온으로 가열된 상·하 일체식 과자 형틀의 하부에 상기한 한우 과자 외피 반죽물을 주입하고, 여기에 상기 한우 과자 충전물을 첨가한 다음, 상부 형틀을 덮고 전체 과자 형틀을 가열하는 단계로 이루어지는 것을 특징으로 하는 한우 과자의 제조방법.With respect to 100% by weight of the total filling, 65 to 80% by weight of one or more raw meats selected from the group consisting of horizontal beef cow tongue, snow tongue and pig hind leg, 5 to 10% by weight of pork back fat, and bread crumbs, starch, garlic, salt, pepper, Preparing a Hanwoo confectionary filling by mixing 15 to 20% by weight of one or more subsidiary materials selected from the group consisting of sugar, seasoning, carrot and onion mixture, fruit juice, eggs and seasonings;
Preparing a hanwoo confectionary dough dough by homogeneously mixing 60% by weight of Hanwoo confectionary mix, 30% by weight of eggs, 5% by weight of water, 2.5% by weight of seed oil and 2.5% by weight of cooking oil;
Injecting the above-mentioned Hanwoo confectionary pasty dough into the lower part of the upper and lower integral confectionery mold heated to a high temperature in advance, and adding the Hanwoo confectionary filling to it, and then covering the upper mold and heating the entire confectionery mold. Hanwoo confectionery manufacturing method characterized in that.
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KR20200087564A (en) * | 2019-01-11 | 2020-07-21 | 박덕섭 | High Protein Healthy Cookies Using Meat and Method of Manufacturing the Same |
CN111973020A (en) * | 2020-08-19 | 2020-11-24 | 阜阳市尚源食品有限公司 | Template for beef cake production and beef cake manufacturing method |
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JP2575334B2 (en) * | 1993-06-22 | 1997-01-22 | 株式会社インターナショナル・プロセス・フーズ | Manufacturing method of fried confectionery |
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CN111973020A (en) * | 2020-08-19 | 2020-11-24 | 阜阳市尚源食品有限公司 | Template for beef cake production and beef cake manufacturing method |
CN111973020B (en) * | 2020-08-19 | 2023-09-15 | 阜阳市尚源食品有限公司 | Template for beef patties production and beef patties manufacturing method |
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