KR20160124533A - Preparation Method for Kelp Jelly Like Meat Using Extract of Sea Weed - Google Patents
Preparation Method for Kelp Jelly Like Meat Using Extract of Sea Weed Download PDFInfo
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- KR20160124533A KR20160124533A KR1020150055292A KR20150055292A KR20160124533A KR 20160124533 A KR20160124533 A KR 20160124533A KR 1020150055292 A KR1020150055292 A KR 1020150055292A KR 20150055292 A KR20150055292 A KR 20150055292A KR 20160124533 A KR20160124533 A KR 20160124533A
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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
- A23L17/60—Edible seaweed
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
Description
본 발명은 해조류를 이용한 해조고기의 제조방법에 대한 것이다. 보다 상세하게는 해조류로부터 추출액을 얻고 활성탄으로 탈취시키는 단계; 탈취한 해조류 추출액에 해조분말을 넣고 가열하여 혼합한 후에 한천을 넣고 농축시켜 농축물을 얻는 단계; 상기에서 얻은 농축물에 글루텐을 넣고 조미하여 해조반죽을 얻는 단계; 상기에서 얻은 해조반죽을 저온숙성시키고 상온숙성시키는 단계; 및 고온으로 가열하여 해조고기의 미생물을 멸균시키고, 성형한 후 냉각시키는 단계를 포함하는 것을 특징으로 하는 해조류를 이용한 해조고기의 제조방법에 관한 것이다.The present invention relates to a method for producing seaweed using seaweed. More particularly, the present invention relates to a method for extracting an extract from seaweed and deodorizing it with activated carbon; Adding the seaweed powder to the seaweed extract to obtain a concentrate; adding the agar to the concentrate to obtain a concentrate; Adding gluten into the concentrate obtained above and seasoning to obtain a seaweed paste; Aging the seaweed dough obtained at the low temperature and aging at room temperature; And a step of sterilizing the microorganisms of the seaweed meat by heating at a high temperature, and shaping and cooling the seaweed meat.
본 발명의 해조고기는 육고기의 맛이 나면서 몸에 좋은 성분이 들어 있으므로 남녀노소의 반찬이나 간식으로 적합하다.The seaweed meat of the present invention is suitable for side dishes and snacks for both men and women, because it has a taste of meat and contains good ingredients for the body.
한국인이 선호하는 대표적인 육고기는 돼지고기, 쇠고기 또는 닭고기로서 남녀노소를 막론하고 누구나 즐겨 먹고 있다. 그 밖에 기호성 육고기로 오리고기, 꿩고기 또는 개고기 등이 일부 소비되고 있다.Koreans prefer pork, beef or chicken, regardless of whether they are young or old. In addition, pork meat, pheasant meat or dog meat are consumed in some palatable meat.
육고기에는 포화지방산이 많이 함유되어 있는데, 그 포화지방산은 쇠고기 기름, 돼지고기 기름 등 동물성기름과 버터, 쇼트닝 등에 함유되어 있다. 포화지방산은 화학적으로 탄소사슬에 수소가 포화되어 있어 안정한 분자 상태로, 상온에서 고체 또는 반고체 상태를 나타낸다. 즉, 포화지방산은 녹는점이 높고 상온에서 고체상태로서 몸 안에 쌓이게 되면 심혈관계 질환에 안 좋은 영향을 미치고, 육고기를 다량 섭취시 혈액내의 콜레스트롤 함량을 높여 심장질환의 발병율을 높인다. 육고기를 즐겨먹는 사람일수록 고지방에 노출되어 많은 질병을 일으키고 있다. 특히 육고기는 그 식감과 육즙의 맛에 길들여지게 되므로 습관적으로 섭취하게 되는 경향이 있어 소화기 계통이나 순환기 계통의 질환이 증가되고 있어 심각성이 더해지고 있다. The meat contains a lot of saturated fatty acid. Its saturated fatty acid is contained in animal oil such as beef oil, pork oil, butter, shortening. Saturated fatty acids are chemically stable to hydrogen in a carbon chain and are in a molecular state and exhibit a solid or semi-solid state at room temperature. That is, saturated fatty acid has a high melting point and is a solid state at room temperature. When it is accumulated in the body, it has a bad influence on cardiovascular diseases. When a large amount of meat is consumed, the amount of cholesterol in the blood is increased to increase the incidence of heart disease. The more people eat meat, the higher the exposure to high fat is causing many diseases. Especially, the meat tends to be tasted by the taste of the food and the juice, so that it tends to be ingested habitually, and diseases of the digestive system and the circulatory system are increasing, and the seriousness is increasing.
해조고기에 대한 선행기술은 없으나, 비유사한 특허로는 한국특허등록번호 제377420호(해초류가 첨가된 육(肉)묵과 그 제조방법)은 계육, 돈육, 우육의 육류를 사용하면서 조리방법이 간편하고, 특유의 맛과 조직감을 살리는 육류 가공품을 제공함과 동시에 육류 가공품만을 섭취하였을 때 무기질, 미네랄 등의 영양소가 부족해지는 것을 보완하고자 미역, 다시마, 김, 우뭇가사리, 파래 등의 향과 영양이 풍부한 해초류를 가미하는 것을 특징으로 하는 새로운 형태의 육묵과 이를 제조하는 방법에 관한 것이다. There is no prior art for seaweed meat. However, Korean Patent Registration No. 377420 (seaweed added meat and its preparation method) for non-similar patents uses meat of poultry, pork and beef, And to provide a processed meat product that saves the unique flavor and texture. At the same time, to supplement the lack of nutrients such as minerals and minerals when only processed meat products are consumed, the fragrant and nutritious seaweeds such as seaweed, kelp, And a method of producing the same.
한국특허공고번호 특1991-0009593(해조류를 이용한 스낵 제조방법)은 Korean Patent Publication No. 1991-0009593 (a method of producing snacks using seaweed)
혼합, 증숙, 반죽공정 각 원료를 처방에 따라 정확히 계량하여 증숙혼합기에 넣고 혼합, 증숙, 반죽을 TM팀압력은 1-3kg/cm2에서 5-15분간 실시한다. 증숙이 끝난 도우는 압연기에서 두께가 0.5-2.5mm정도 되도록 압연하여 시이트를 만들고 이를 상온에서 냉각시킨 다음 원하는 형태로 절단한다. 절단된 생지는 50-80℃의 열풍건조기내에서 수분함량이 9-15%가 되도록 건조시킨다. 건조된 생지는 최종 제품의 조직감향상 및 형태유지를 위하여 15-25℃에서 12-36시간 숙성시킨다. 숙성된 생지를 170-230℃의 식용유로 2-10초간 단시간에 튀겨 팽화시킨다.Mixing, mashing and kneading Each ingredient is precisely weighed according to the prescription, put into a mash-up mixer, and mixed, steamed and doughed for 5-15 minutes at a pressure of 1-3 kg / cm2. The dough is rolled to a thickness of 0.5-2.5 mm in a rolling mill to produce a sheet, which is cooled at room temperature and then cut into a desired shape. The cuts are dried in a hot air dryer at 50-80 ° C to a moisture content of 9-15%. The dried dough is aged at 15-25 ° C for 12-36 hours to improve texture and shape of the final product. The aged raw material is fried in a short time for 2 to 10 seconds with 170 to 230 DEG C cooking oil.
그러나 이 들 종래기술은 본 발명과 기술적구성이 다른 것이다.However, these prior arts have different technical constructions from the present invention.
돼지고기나 쇠고기는 포화지방산을 많이 함유하고 있으므로, 다량 섭취시 혈액내의 콜레스트롤 함량을 높여 심장질환의 발병율을 높인다. 육고기를 즐겨먹는 사람일수록 고지방에 노출되어 소화기 계통이나 순환기 계통의 질환이 증가되고 있어 심각성이 더해지고 있다. 기호성과 영양면에서 육고기에 못지 않은 대체 고기가 필요하다. 육고기의 포화지방산과 불포화지방산 분포 비율은 쇠고기 42.6:57.4, 돼지고기 42.7:57.3, 닭고기 33:67로 나타난다.Since pork and beef contains a large amount of saturated fatty acids, it increases the incidence of heart disease by increasing the amount of cholesterol in the blood when consumed in large quantities. The more people eat meat, the higher the exposure to high fat, digestive system and circulatory system diseases are increasing the seriousness is increasing. Alternative meat that is as good as meat is needed in palatability and nutrition. The proportion of saturated fatty acids and unsaturated fatty acids in beef is 42.6: 57.4 for beef, 42.7: 57.3 for pork, and 33:67 for chicken.
본 발명의 목적은 해조류를 이용한 해조고기의 제조방법에 대한 것이다. 보다 상세하게는 톳, 파래, 미역, 다시마, 김, 지충이 또는 우뭇가사리 등의 추출액을 활성탄으로 탈취시키는 단계; 탈취한 해조류 추출액에 해조분말을 넣고 가열하여 혼합한 후에 한천을 넣고 농축시켜 농축물을 얻는 단계; 상기에서 얻은 농축물에 글루텐을 넣고 조미하여 해조반죽을 얻는 단계; 상기에서 얻은 해조반죽을 저온으로 숙성시키고 상온으로 숙성시키는 단계; 및 고온으로 가열하여 해조고기의 미생물을 멸균시키고, 성형한 후 냉각시키는 단계를 포함하는 것을 특징으로 하는 해조류를 이용한 해조고기의 제조방법에 관한 것이다.It is an object of the present invention to provide a method for producing seaweed using seaweeds. More particularly, the present invention relates to a method for extracting activated carbon from deodorized extracts of red pepper, parsley, seaweed, kelp, Adding the seaweed powder to the seaweed extract to obtain a concentrate; adding the agar to the concentrate to obtain a concentrate; Adding gluten into the concentrate obtained above and seasoning to obtain a seaweed paste; Aging the seaweed dough obtained at low temperature and aging at room temperature; And a step of sterilizing the microorganisms of the seaweed meat by heating at a high temperature, and shaping and cooling the seaweed meat.
본 발명은 해조류의 영양성분과 기호성을 제공하므로 육고기를 대체할 수 있으므로 남녀노소의 반찬과 간식으로 제공할 수 있다.Since the present invention provides nutrients and palatability of algae, it can be substituted for meat, so that it can be provided as a side dish and a snack for both sexes.
도 1은 본 발명의 제조공정도이다.1 is a manufacturing process diagram of the present invention.
본 발명은 톳, 파래, 미역, 다시마, 김, 지충이 또는 우뭇가사리 등으로부터 추출한 해조류 추출액을 활성탄으로 탈취시키는 단계; 탈취한 해조류 추출액에 해조분말을 넣고 가열하여 혼합한 후에 한천을 넣고 농축시켜 농축물을 얻는 단계; 상기에서 얻은 농축물에 글루텐을 넣고 조미하여 해조반죽을 얻는 단계; 상기에서 얻은 해조반죽을 저온숙성시키고 상온숙성시킨 후에 조미하는 단계; 및 70∼80℃에서 2∼3시간 가열하여 해조고기 속의 유해 미생물을 멸균시키고, 성형한 후 냉각시키는 단계를 포함하는 것을 특징으로 하는 해조류를 이용한 해조고기의 제조방법에 관한 것이다.The present invention relates to a method for extracting seaweed extracts from deodorized, salted, marine, kelp, Adding the seaweed powder to the seaweed extract to obtain a concentrate; adding the agar to the concentrate to obtain a concentrate; Adding gluten into the concentrate obtained above and seasoning to obtain a seaweed paste; Aging the seaweed dough obtained at the low temperature and aging at room temperature and then seasoning; And heating at 70 to 80 DEG C for 2 to 3 hours to sterilize the harmful microorganisms in the seaweed meat, and then cooling and forming the seaweed microorganisms.
1) 해조류 추출물1) Seaweed extract
해조류는 톳, 파래, 미역, 다시마, 김, 지충이 또는 우뭇가사리 중에서 선택된 어느하나 또는 둘이상을 포함할 수 있다. 해조류에 부착 또는 혼입되어 있는 이물질을 정제수로 수세하여 제거하고, 표면의 수분을 제거한 후, 해조류를 90～130℃의 수증기로 2∼4시간 동안 증숙시켜 발생하는 drip의 해조추출액을 얻는다. 또 다른 방법으로 해조류를 1∼10mm 크기로 절단하여 80∼95℃의 온수에서 2∼4시간 동안 온수 수침시켜 해조류 추출물을 얻을 수 있다.The seaweed may include any one or two or more selected from the group consisting of red sea bream, blue sea bream, seaweed, kelp, sea bream, sea bream, and beeswax. The foreign matter attached or mixed with seaweed is washed with purified water and removed. After removing moisture from the surface, the seaweed extract is obtained by boiling seaweed at 90 ~ 130 ℃ for 2 ~ 4 hours. In another method, seaweeds are cut into a size of 1 to 10 mm, and the seaweed extract can be obtained by soaking in hot water at 80 to 95 ° C for 2 to 4 hours.
2) 해조류 추출액의 탈취 및 농축2) Deodorization and concentration of seaweed extract
수분을 함유한 해조류는 비린맛을 내므로 탈취시켜 냄새를 제거하는 것이 좋다. 원지름이 10cm 크기의 원기둥에 입상활성탄(제일탄소제품)을 충진하여 해조류 추출액을 통액시켜 비린내를 제거시킨다.Seaweeds containing water have a bad taste, so it is better to deodorize and remove odor. Fill the cylindrical column with a diameter of 10 cm and fill granular activated carbon (Cheil carbon product) to pass the seaweed extract liquid to remove fishy flesh.
탈취한 해조류 추출액에 100중량부에 대하여 해조분말 5～20중량부를 넣고 55～65℃에서 100～1000rpm으로 30분～1시간 동안 혼합한 후에 한천 3～10중량부를 넣고 85～95℃에서 10～100rpm으로 교반하면서 농축시켜 해조류 추출액의 농축물을 얻는다. 5 to 20 parts by weight of seaweed powder is added to 100 parts by weight of the seaweed extract, and the mixture is stirred at 55 to 65 ° C at 100 to 1000 rpm for 30 minutes to 1 hour, then 3 to 10 parts by weight of agar is added, The mixture was stirred at 100 rpm and concentrated to obtain a concentrate of seaweed extract.
해조분말은 검부감이 없고 소비자의 입맛과 친숙한 미역과 다시마의 분말을 5 : 5로 섞은 것을 사용하였다. 또는 미역과 다시마의 분말에 대하여 김을 10 중량부 첨가할 수도 있다. Seaweed powder was prepared with 5: 5 mixture of seaweed and kelp powder familiar with the taste of the consumers and no sword sense. Alternatively, 10 parts by weight of steaming can be added to the seaweed and kelp powder.
3) 해조반죽 조미, 숙성 3) Seaweed dough seasoning, ripening
해조류 추출액의 농축물 100중량부에 대하여 글루텐 35～45중량부, 소금 0.1∼0.5 중량부, 핵산계조미료 0.05∼0.1 중량부, 후추 0.05∼0.1 중량부를 넣고 조미하여 반죽하여 해조반죽을 얻는다. 상기에서 얻은 해조반죽을 3～5℃에서 28～32시간 동안 저온으로 숙성시켜 조직감을 부여한다. 재차 해조반죽을 28～30℃에서 28～32시간 동안 상온으로 숙성시킨다. 35 to 45 parts by weight of gluten, 0.1 to 0.5 parts by weight of salt, 0.05 to 0.1 parts by weight of a nucleic acid-based seasoning and 0.05 to 0.1 part by weight of pepper are added to 100 parts by weight of a concentrate of seaweed extract to obtain a seaweed paste. The seaweed dough obtained above is aged at 3 to 5 ° C for 28 to 32 hours at a low temperature to impart texture. The seaweed dough is aged again at 28 ~ 30 ℃ for 28 ~ 32 hours at room temperature.
4) 해조고기의 멸균 및 성형4) Sterilization and molding of seafood
조미 숙성된 해조반죽을 70∼80℃에서 2∼3시간 가열하여 해조고기 속의 유해 미생물을 멸균시키고, 성형한 후 냉각 및 저장한다.
The seasoned aged seaweed dough is heated at 70 to 80 ° C for 2 to 3 hours to sterilize the harmful microorganisms in the seaweed meat, form, cool and store.
<실시예 1-4> ≪ Example 1-4 >
상기와 같이 만든 톳과 우뭇가사리(5:5)의 해조류 추출물을 활성탄으로 탈취하고 농축한 후, 미역과 다시마(5:5)의 해조분말과 한천을 혼합하여 해조반죽을 만든 후, 글루텐과 조미료를 넣고 조미하여 숙성시킨 다음, 멸균 및 성형하여 해조고기를 얻었다. The seaweed extracts of the above-prepared seaweeds and mugwort (5: 5) were deodorized with activated charcoal, concentrated, mixed with seaweed powder and agar of sea mustard and seaweed (5: 5) And the mixture was seasoned and then sterilized and molded to obtain seaweed meat.
표 1. Table 1.
해조류Seaweed
조미료
Condiment
대조구는 해조류 추출액을 활성탄으로 탈취하지 않고 동일한 배합비로 해조고기를 만들었다.In the control, seaweed meat was prepared at the same mixing ratio without seaweed extraction with activated carbon.
<시험예 1-4>; 관능검사 ≪ Test Example 1-4 > Sensory test
실시예 1-4 및 대조구와 같이 만든 해조고기에 대하여 잘 훈련된 Panel(남여 20대, 30대, 40대 각 2명)로 하여금 관능검사를 5점척도법(4점이상;아주좋음, 3점이상;좋음, 2점이하;나쁨)으로 다음의 표 2에 나타냈다. A well-trained panel (2 males, 20 females, 30 females, and 40 females each) of the control fish prepared in Examples 1-4 and the control group was subjected to the sensory evaluation by the 5 point scale method (4 points or more, (Good), 2 points or less (poor)).
본 발명은 활성탄 탈취공정을 채택한 경우에 맛, 냄새, 기호도에서 우수한 결과를 나타냈다.The present invention exhibits excellent results in taste, odor, and taste when the activated carbon deodorization process is adopted.
본 발명은 해조류의 영양성분과 기호성을 제공하므로 남녀노소의 반찬과 간식으로 제공할 수 있다. 따라서 산업상 이용가능성이 있다.
The present invention provides nutrition and palatability of seaweeds, so that it can be provided as side dishes and snacks for both sexes. Therefore, there is an industrial possibility.
Claims (8)
A seaweed meat produced by the method of any one of claims 1 to 7
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910009593A (en) | 1989-11-17 | 1991-06-28 | 다야마 아키라 | Manufacturing method of gas repellent for poreus refractory |
| KR100377420B1 (en) | 2000-10-20 | 2003-03-26 | 강호철 | A jelly made of meat with seaweeds and the method thereof |
| KR20130061463A (en) * | 2011-12-01 | 2013-06-11 | 발효코리아영농조합법인 | Soy jerky and the manufacturing method thereof |
| KR20140106211A (en) * | 2013-02-26 | 2014-09-03 | 지리산맑은물춘향골영농조합법인 | Bulgogi of Dottori(acon) and Thereof Manufacturing Method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910009593A (en) | 1989-11-17 | 1991-06-28 | 다야마 아키라 | Manufacturing method of gas repellent for poreus refractory |
| KR100377420B1 (en) | 2000-10-20 | 2003-03-26 | 강호철 | A jelly made of meat with seaweeds and the method thereof |
| KR20130061463A (en) * | 2011-12-01 | 2013-06-11 | 발효코리아영농조합법인 | Soy jerky and the manufacturing method thereof |
| KR20140106211A (en) * | 2013-02-26 | 2014-09-03 | 지리산맑은물춘향골영농조합법인 | Bulgogi of Dottori(acon) and Thereof Manufacturing Method |
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