KR20210119045A - Meat for bulgogi using “heme-like molecules” extracted from seaweeds and fish meat and the manufacturing method of meat for bulgogi - Google Patents
Meat for bulgogi using “heme-like molecules” extracted from seaweeds and fish meat and the manufacturing method of meat for bulgogi Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 불고기용 고기 및 이를 제조하는 방법에 관한 것으로써, 보다 상세하게는 해조류에서 유래한 헴(Heme) 유사 분자와 생선살을 이용한 불고기용 고기 및 이를 제조하는 방법에 관한 것이다.The present invention relates to meat for bulgogi and a method for manufacturing the same, and more particularly, to a meat for bulgogi using a heme-like molecule derived from seaweed and fish flesh, and a method for manufacturing the same.
불고기는 한국을 대표하는 음식으로, 주로 소고기, 돼지고기, 오리고기 등 고기를 주재료로 하여 다양한 채소, 기타 식재료를 첨가하여 육수와 함께 끓이거나 숯불에 직화로 굽는 방식으로 조리되는 음식이다. Bulgogi is a representative food of Korea. It is mainly made of meat such as beef, pork, and duck meat, and is cooked by adding various vegetables and other ingredients to boil with broth or grilling over charcoal.
기존에는 이러한 불고기용 고기는 가축(소, 돼지, 닭 등)으로부터 얻어지는 고기를 사용하였다. 가축의 사육으로 인하여 환경 오염 문제가 대두되면서 불고기용 고기에 사용되는 고기를 대체하기 위한 시도가 증대되고 있다.Conventionally, such meat for bulgogi used meat obtained from livestock (cow, pig, chicken, etc.). As the environmental pollution problem arises due to the breeding of livestock, attempts to replace meat used for bulgogi are increasing.
육류를 대체하기 위한 재료로써 식물에서 유래하는 재료, 가축 이외의 동물(생선)에서 유래하는 재료, 인공적으로 합성하여 얻어지는 재료 등 다양한 연구가 이루어지고 있다.As a material for replacing meat, various studies are being conducted, such as materials derived from plants, materials derived from animals (fish) other than livestock, and materials obtained by artificial synthesis.
다양한 재료를 이용하여 대체 육류를 개발하는 과정에서 제조 비용, 원재료의 공급, 환경친화적 요소 등 다양한 고려 요인이 있다. 특히, 재료 수급이 제대로 이루어지 지지 않거나 원재료의 확보가 어려운 경우에는 대체 육류를 지속적으로 공급하지 못하고 가격 폭등의 문제점이 야기될 수 있다.In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmental friendliness. In particular, if the supply of raw materials is not made properly or it is difficult to secure raw materials, it may not be possible to continuously supply substitute meat and a problem of price increase may occur.
일반적으로 얻을 수 있는 원재료를 사용할 경우에는 육류의 맛을 제대로 구현하기 위해서는 육류의 영양학적 특징을 재현할 수 있는 원재료 및 첨가 재료를 선택해야 하고, 이를 이용하여 불고기용 고기를 제조하는 새로운 제조법 개발의 필요성이 요구되고 있다.In the case of using commonly available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and additives that can reproduce the nutritional characteristics of meat. necessity is demanded.
상술한 필요성에 의해서 안출된 본 발명은 생선살을 주요 재료로 사용하고, 해조류로부터 추출된 헴(Heme) 유사 분자를 포함시켜서 육류 맛을 모방한 불고기용 고기 및 이를 제조하는 방법을 제공하는 것을 목적으로 한다.The present invention, devised by the above necessity, is to provide a meat for bulgogi that mimics the taste of meat using fish meat as a main material and including heme-like molecules extracted from seaweed and a method for manufacturing the same do it with
상기 목적을 달성하기 위하여 본 발명의 일 실시 예에 따른 해조류 유래의 헴 유사 분자와 생선살을 이용한 불고기용 고기는, 손질된 생선살 92wt%; 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 2wt%; 해조류에서 추출된 헴(Heme) 유사 분자 물질 5.5wt%; 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%;로 이루어진다.In order to achieve the above object, according to an embodiment of the present invention, meat for bulgogi using seaweed-derived heme-like molecules and fish meat includes: 92wt% of trimmed fish meat; 2 wt% of a first additive comprising garlic, onion, salt and pepper; 5.5 wt% of a heme-like molecular substance extracted from seaweed; and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins.
이 경우에, 상기 불고기용 고기는, 5.5wt% 이상의 헴(Heme) 유사 분자를 함유한다.In this case, the meat for bulgogi contains 5.5 wt% or more of heme-like molecules.
한편, 상기 손질된 생선살은, 광어, 우럭, 도미, 가자미, 도다리, 병어, 놀래미, 기타 생선 잡육 등 또는 이들의 조합으로 이루어진다.On the other hand, the trimmed fish meat is made of flatfish, flounder, sea bream, flounder, flounder, flounder, sea bream, other mixed fish, or the like, or a combination thereof.
한편, 상기 해조류는, 다시마, 미역, 파래, 김 또는 이들의 조합인 것을 특징으로 한다.On the other hand, the seaweed is characterized in that kelp, seaweed, green onion, laver, or a combination thereof.
본 발명의 다른 실시 예에 따른 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기 제조 방법은, 손질된 생선살 92wt%과, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 2wt%를 혼합하여 기본 원재료를 준비하는 단계; 상기 기본 원재료에 해조류에서 추출된 헴(Heme) 유사 분자 물질 5.5wt%과 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 첨가하여 육류 맛 인자를 투입하는 단계; 및 육류 맛 인자와 기본 원재료를 혼합하여 불고기용 고기를 성형하고 건조하는 단계;를 포함한다.According to another embodiment of the present invention, the method for producing meat-flavored bulgogi using seaweed-derived heme-like molecules and fish meat includes 92wt% of trimmed fish meat and 2wt of a first additive comprising garlic, onion, salt and pepper. % to prepare a basic raw material by mixing; adding a meat taste factor to the basic raw material by adding 5.5 wt% of a heme-like molecular substance extracted from seaweed and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins; and mixing the meat taste factor and the basic raw material to shape and dry the meat for bulgogi.
이 경우에, 상기 손질된 생선살은, 광어, 우럭, 도미, 가자미, 도다리, 병어, 놀래미, 기타 생선 잡육 등 또는 이들의 조합으로 이루어진다In this case, the trimmed fish meat is made of flatfish, flounder, sea bream, flounder, flounder, flatfish, sea bream, other fish meat, etc., or a combination thereof.
본 발명의 다양한 실시 예에 따르면, 생선살을 기본 재료로 사용하되, 육류 맛을 모방하기 위하여 해조류로부터 추출한 헴(Heme) 유사 분자를 첨가함으로써 육류 맛의 풍미를 유사하게 모방할 수 있는 효과를 발휘하고,According to various embodiments of the present invention, although fish meat is used as a basic material, heme-like molecules extracted from seaweed are added to mimic the taste of meat, thereby exhibiting an effect of similarly mimicking the flavor of meat. do,
가축으로부터 얻어지는 육류를 생선 등으로 대체함으로써, 남는 자원을 육류 대체제로 사용할 수 있는 효과를 발휘하며,By replacing meat obtained from livestock with fish, etc., it has the effect of using the surplus resources as a meat substitute,
기존 육류에 비하여 중요한 영양 성분을 첨가함으로써, 취식자의 맛과 영양을 모두 고려한 모방 육류를 제공하는 효과를 발휘한다.By adding important nutrients compared to existing meat, it has the effect of providing imitation meat that considers both the taste and nutrition of the eater.
도 1은 본 발명의 일 실시 예에 따른 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기 제조 방법을 예시적으로 설명하는 흐름도.1 is a flowchart exemplarily illustrating a method for preparing meat for meat-flavored bulgogi using seaweed-derived heme-like molecules and fish meat according to an embodiment of the present invention.
이하에서 도면 등을 참고하여 본 발명의 바람직한 실시 예에 대해서 설명한다. 본 발명의 다양한 실시 예 중 바람직한 실시 예는 본 발명을 이해하기 쉽도록 설명한 것이며, 본원 발명의 기술적 사상의 범위에서 다양하게 설계 변경될 수 있다.Hereinafter, a preferred embodiment of the present invention will be described with reference to the drawings and the like. Preferred embodiments among various embodiments of the present invention have been described for easy understanding of the present invention, and various design changes may be made within the scope of the technical spirit of the present invention.
불고기용 고기의 기본 원재료의 준비Preparation of basic raw materials for meat for bulgogi
본 발명에 사용되는 불고기용 고기를 위한 기본 원재료는 수산물(주로 생선살)을 이용한다. 수산물은 대표적으로 넙치(학명: Paralichthys olivaceus)를 사용한다. 넙치는 가자미목 넙치과에 속하는 바닷물고기이다. 몸이 넙적하고 눈이 왼쪽으로 몰려 있다. "자산어보"에서는 접어(잎사귀 물고기)라고 하고 있으며, 속명을 "넓적한 물고기"라는 뜻에서 광어(廣魚)라고 소개하고 있다. 광어는 비타민 B1, B2가 풍부하게 들어 있어 빈혈이 있는 사람들에게 매우 좋으며, 그 중에서도 산모들이 섭취하면 큰 도움이 된다. The basic raw material for meat for bulgogi used in the present invention is aquatic products (mainly fish meat). For seafood, halibut (scientific name: Paralichthys olivaceus) is typically used. The halibut is a saltwater fish belonging to the flounder family. The body is flat and the eyes are focused to the left. In "Jasaneobo", it is called fold (leaf fish), and the genus name is introduced as flatfish (廣魚), meaning "broad fish". Flounder is rich in vitamins B1 and B2, so it is good for people with anemia. It is very good, and among them, it is of great help if taken by mothers.
조피볼락(Sebastes schlegeli, Schlegel's black rockfish)은 암갈색을 띤 바다 물고기로서, 볼락의 일종으로 일반적으로 우럭이라고 불리는 생선을 사용할 수 있다. 우럭은 칼륨이 풍부하여 체내의 나트륨을 배출하는데 도움을 주고, 비타님 B2가 다량 함유되어 있어 신경을 안정시키는 작용을 한다고 알려져 있다.Sea rockfish (Sebastes schlegeli, Schlegel's black rockfish) is a dark brown sea fish, a type of rockfish, commonly called rockfish, can be used. Uruk is rich in potassium, which helps to excrete sodium from the body, and contains a large amount of vitamin B2, which is known to stabilize the nerves.
그 밖에도 도미, 가자미, 도다리, 병어, 놀래미 등의 생선의 살을 이용하여 기본 원재료로 사용할 수 있다.In addition, it can be used as a basic raw material by using the flesh of fish such as sea bream, flounder, flounder, flounder, and flounder.
상술한 생선의 내장을 제거하고, 비늘과 껍질을 제거한 뒤, 뼈와 살을 분리해서 생선살을 준비한다. 생선살을 분쇄하여 원재료를 준비할 수 있다. 또는 생선살을 일정기간 숙성시킨 뒤 분쇄하여 원재료를 준비할 수 있다. 생선살을 분쇄하는 방식은 이미 알려진 분쇄 방법에 따라 이루어진다. Remove the intestines of the above-mentioned fish, remove the scales and skin, and prepare the fish meat by separating the bones and flesh. Raw materials can be prepared by grinding fish meat. Alternatively, raw materials can be prepared by aging the fish meat for a certain period of time and then pulverizing it. The method of grinding fish meat is done according to a known grinding method.
이렇게 분쇄된 생선살은 최종 결과물에 대비하여 95wt% 비율로 준비한다. 수분을 포함하면 수분을 제거하여 준비하거나 일정 시간 저온에서 숙성 건조하여 준비할 수도 있다. 최종적으로 기본 원재료로는 92wt%를 준비해 둔다.The pulverized fish meat is prepared at a ratio of 95 wt% to the final product. If it contains moisture, it can be prepared by removing moisture, or it can be prepared by aging and drying at low temperature for a certain period of time. Finally, as a basic raw material, 92wt% is prepared.
기본 원재료에 마늘, 양파, 소금, 후추 등을 기 결정된 비율로 혼합한 각종 첨가제를 2wt% 비율로 첨가한다. 92wt%의 생선살과 2wt%의 각종 첨가제를 혼합기를 이용하여 혼합한다.Various additives obtained by mixing garlic, onion, salt, pepper, etc. in a predetermined ratio to the basic raw material are added at a ratio of 2 wt%. 92wt% of fish meat and 2wt% of various additives are mixed using a mixer.
분쇄된 생선살 92wt%와 첨가제 2wt%를 혼합하여 기본 원재료를 준비한 뒤, 준비된 원재료를 저온에서 일정한 시간 숙성시킬 수 있다. 또는 준비된 기본 원재료를 바로 사용할 수도 있다. After preparing the basic raw materials by mixing 92wt% of crushed fish meat and 2wt% of additives, the prepared raw materials can be aged at low temperature for a certain period of time. Alternatively, the prepared basic raw material can be used directly.
육류 맛 인자 준비Meat Flavor Factor Preparation
육류 맛을 모방하기 위한 육류 맛 인자로서 해조류(예를 들어 다시마)로부터 추출된 헴(Heme) 유사 분자를 이용한다. 여기서 해조류는 다시마, 미역, 파래, 김 또는 이들의 조합되어 구성될 수 있다. 해조류로부터 용매추출방식으로 헴(Heme) 유사 분자를 추출하고, 추출된 헴 유사 분자 5.5wt%를 준비한다. 준비된 헴 유사 분자 물질(5.5wt%)에 기타 성분(0.5wt%)을 첨부하여 육류 맛 인자를 준비한다. 여기서 기타 성분은 미네랄, 필수아미노산, 비타민 등을 포함한다.A heme-like molecule extracted from seaweed (eg, kelp) is used as a meat taste factor to mimic the taste of meat. Here, the seaweed may be composed of kelp, seaweed, green onion, laver, or a combination thereof. Heme-like molecules are extracted from seaweed by solvent extraction, and 5.5 wt% of the extracted heme-like molecules are prepared. A meat taste factor is prepared by attaching other ingredients (0.5 wt%) to the prepared heme-like molecular substance (5.5 wt%). Here, other ingredients include minerals, essential amino acids, vitamins, and the like.
성형 및 건조forming and drying
기본 원재료에 육류 맛 인자를 혼합해서 얇게 타원형(또는 원형, 다각형도 가능) 형태로 성형하도록 한다. 다시 말해, 상기 준비된 재료들을 교반한 뒤, 이를 타원형으로 제작된 성형틀에 넣고 압착 가공하여 2mm 이하의 얇은 고기로 성형하도록 한다. 이를 일정 기간 건조한 뒤, 건조된 불고기용 고기를 패키징하여 포장한다. 필요에 따라 건조기에 투입하여 열건조 방식으로 건화(乾化)시킨 뒤, 패키징하여 포장할 수도 있다. 열건조 이외에도 자연건조 방식으로 건화시킨 뒤 패키징할 수 도 있다.Mix the basic raw material with the meat taste factor and shape it in a thin oval (or round, polygonal) shape. In other words, after stirring the prepared materials, put them in a mold made of an oval and press-process to shape the meat into thin meat of 2 mm or less. After drying it for a certain period of time, the dried meat for bulgogi is packaged and packaged. If necessary, it may be put into a dryer and dried by a heat drying method, and then packaged and packaged. In addition to heat drying, it can be dried in a natural drying method and then packaged.
불고기용 고기 제조 방법How to make meat for bulgogi
해조류 유래의 헴 유사 분자와 생선살을 이용한 육류맛 불고기용 고기 제조 방법은 기본 원재료를 준비하는 단계(S110), 육류 맛 인자를 투입하는 단계(S130) 및에 성형하고 건조하는 단계(S150)를 포함한다.The method for producing meat for meat-flavored bulgogi using seaweed-derived heme-like molecules and fish meat includes the steps of preparing basic raw materials (S110), adding a meat taste factor (S130), and molding and drying (S150). include
단계(S110)에서는 손질된 생선살 92wt%과, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 2wt%를 혼합하여 기본 원재료를 준비한다. 단계(S130)에서는 기본 원재료에 해조류로부터 헴(Heme) 유사 분자 물질을 5.5wt% 준비하고 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 첨가하여 육류 맛 인자를 투입한다. 단계(S150)에서는 육류 맛 인자와 기본 원재료를 혼합하여 불고기용 고기를 성형틀에 넣고 2mm 이하의 일반적인 불고기용 고기 형태(얇게 슬라이싱된 형태)로 성형한다. 성형된 고기를 일정 시간 동안 건조한 뒤 진공 패키징한다. 필요에 따라 자연건조 또는 열건조 방식을 통하여 건화를 진행할 수도 있다.In step (S110), 92wt% of trimmed fish meat and 2wt% of the first additive including garlic, onion, salt and pepper are mixed to prepare a basic raw material. In step S130, 5.5 wt% of a heme-like molecular material is prepared from seaweed in the basic raw material, and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins is added to add a meat taste factor. In step (S150), the meat taste factor and the basic raw materials are mixed, the meat for bulgogi is put in a mold, and it is molded into a general meat form for bulgogi (thin sliced form) of 2 mm or less. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying may be performed through natural drying or heat drying.
본 발명에 따른 불고기용 고기는 생선살을 이용하게 되므로 120~150도의 온도에서 1분 남짓한 조리 시간으로 충분히 불고기용 고기를 조리할 수 있게 되므로 일반적인 불고기 조리시간을 20%수준으로 단축시키는 효과를 발휘한다.Since the meat for bulgogi according to the present invention uses fish meat, it is possible to sufficiently cook meat for bulgogi at a temperature of 120 to 150 degrees with a cooking time of less than 1 minute, thereby reducing the general cooking time of bulgogi by 20%. do.
본 발명에 따른 불고기용 고기의 영양성분 비교Comparison of nutritional components of meat for bulgogi according to the present invention
다음의 표 1은 기존의 불고기용 고기(비교예)와 본 발명에 따른 불고기용 고기(실시예)의 영양 및 열량을 대비한 표이다.The following Table 1 is a table comparing the nutrition and calories of the conventional meat for bulgogi (comparative example) and the meat for bulgogi according to the present invention (example).
소고기로 제조된 불고기용 고기 200g에 대한 영양소를 분석하면 열량 188Kcal를 발휘하고, 단백질 14.36g, 콜레스테롤 53.47mg, 포화지방 1.49g으로 구성되어 있음을 확인할 수 있다. 이에 반하여 본 발명에 따라 만들어진 불고기용 고기 200g에 대한 영양소를 분석하면 열량 128.2Kcal를 발휘하고, 단백질 19.37g, 콜레스테롤 12.35mg, 포화지방 0.2g으로 구성되어 있음을 확인할 수 있다.If you analyze the nutrients for 200g of beef for bulgogi, it can be confirmed that it exerts 188Kcal of calories, and is composed of 14.36g of protein, 53.47mg of cholesterol, and 1.49g of saturated fat. On the other hand, when analyzing the nutrients for 200 g of meat for bulgogi made according to the present invention, it can be confirmed that it exerts 128.2 Kcal of calories, and consists of 19.37 g of protein, 12.35 mg of cholesterol, and 0.2 g of saturated fat.
즉, 본 발명에 따르면 열량을 낮출 수 있으며, 아울러 포화지방도 약 86% 가량 더 감소시킬 수 있음을 확인할 수 있다. 또한, 단백질의 비율은 오히려 비교예 보다 높음을 확인할 수 있으며, 콜레스테롤 측면에서 살펴보면, 기존 소고기 불고기 보다 콜레스테롤 함량이 현저히 낮다는 사실을 알 수 있다.That is, according to the present invention, it can be confirmed that calories can be lowered and saturated fat can be further reduced by about 86%. In addition, it can be confirmed that the ratio of protein is rather higher than that of the comparative example, and when looking at cholesterol, it can be seen that the cholesterol content is significantly lower than that of conventional beef bulgogi.
불고기용 고기를 이용한 불고기 제조 방법Bulgogi manufacturing method using meat for bulgogi
본 발명에 따른 불고기용 고기를 이용하여 제조된 불고기는 양념장의 맛이 우수하고, 불고기용 고기, 채소와의 조화가 우수하며, 채소로서 숙주, 새송이버섯, 팽이버섯, 대파를 곁들어 식감이 매우 좋다. 특히, 본 발명에 의해 제조되는 불고기용 고기는 주물팬에 조리하면 더욱 맛이 우수하다.Bulgogi prepared by using meat for bulgogi according to the present invention has excellent taste in seasoning, excellent harmony with meat and vegetables for bulgogi, and has a very good texture as vegetables include host, king oyster mushroom, enoki mushroom, and green onion . In particular, the meat for bulgogi prepared according to the present invention has more excellent taste when cooked in a casting pan.
한편, 상기 양념장은, 물에 배, 마늘, 양파, 생강, 대파, 다시마, 청양고추를 넣고 끓여 육수를 제조하는 단계(a) 및 상기 제조된 육수에 간장, 설탕, 맛술, 조청을 첨가한 후 끓이는 단계 (b)를 포함하는 과정으로부터 제조된다. 더욱 구체적으로는 물 4 ~ 6컵에 배 1/6 ~ 1/2개, 마늘 4 ~ 6톨, 양파 1/6 ~ 1/2개, 다시마(5×5cm) 2 ~ 4장, 마른 청양고추 2 ~ 4개를 첨가한 후, 국물의 양이 1/3이 되도록 끓여 육수를 제조한 후, 상기 육수를 체에 거른 다음 간장 1.8 ~ 1.2컵, 설탕 1/4 ~ 1컵, 맛술 1/6 ~ 1/2컵, 조청 1/4 ~ 1컵을 첨가하여 끓여 제조될 수 있다. 상기와 같이 제조된 양념장은 짠맛, 단맛, 매운맛의 조화가 우수하여 감칠맛이 더욱 좋고, 불고기용 고기 및 채소와 어울림이 좋다.On the other hand, the seasoning sauce is prepared by adding pear, garlic, onion, ginger, green onion, kelp, and cheongyang red pepper to water (a) to prepare a broth and after adding soy sauce, sugar, cooking wine, and grain syrup to the prepared broth. It is prepared from a process comprising the boiling step (b). More specifically, 1/6 ~ 1/2 pears in 4 ~ 6 cups of water, 4 ~ 6 garlic, 1/6 ~ 1/2 onion, 2 ~ 4 kelp (5×5cm), dried cheongyang pepper After adding 2~4 pieces, boil it so that the amount of broth becomes 1/3, and then sift the broth through a sieve. Then, 1.8~1.2 cups of soy sauce, 1/4~1 cup of sugar, 1/6 of cooking wine It can be prepared by boiling by adding ~ 1/2 cup, and 1/4 ~ 1 cup of grain syrup. The seasoning sauce prepared as described above has an excellent balance of salty, sweet, and spicy tastes, so it has a better umami taste and goes well with meat and vegetables for bulgogi.
한편, 상기 불고기용 고기는, 소고기와 식감 및 맛이 거의 유사하지만 핏물을 제거하는 등의 절차가 필요하지 않다. 바로 불고기용 고기에 간장 4 ~ 6큰술, 마늘 1/4 ~ 1큰술 및 참기름 1/2 ~ 3/2작은술로 조성된 조성물에 소고기를 넣어 25 ~ 40분 동안 재운 후, 상기 양념장에 더 재운 불고기용 고기인 것이 좋다. 상기와 같이 불고기용 고기에 대해서는 핏물 제거가 필요하지 않으므로, 바로, 간장, 마늘, 참기름으로 조성된 조성물에 재워 밑간을 한 후, 양념장에 더욱 재워 불고기용 고기에 양념장이 더욱 잘 배어들고 감칠맛이 우수한 불고기를 제조할 수 있다.On the other hand, the meat for bulgogi, although similar in texture and taste to beef, does not require a procedure such as removing blood. Immediately add beef to the composition of 4 to 6 tablespoons soy sauce, 1/4 to 1 tablespoon garlic, and 1/2 to 3/2 teaspoons sesame oil to the meat for bulgogi and marinate for 25 to 40 minutes, then marinate further in the above sauce. It is good to have meat for bulgogi. As described above, since the meat for bulgogi does not need to be drained of blood, it is marinated in a composition composed of soy sauce, garlic, and sesame oil, and then marinated in the marinade, so that the marinade is better absorbed into the meat for bulgogi and the umami taste is excellent. You can make bulgogi.
상기 채소는, 바람직하게 숙주 140 ~ 160g, 새송이버섯 1/2 ~ 3/2개, 팽이버섯 70 ~ 80g, 대파 1/2 ~ 3/2대로 조성된 것이 좋다. 상기 숙주는 찬물에 3 ~ 10분간 담근 후, 물기를 제거된 것을 사용하는 것이 좋고, 상기 새송이버섯은 편으로 썬 것을 사용하는 것이 좋으며, 상기 팽이버섯은 밑동이 제거된 것을 사용하는 것이 좋고, 상기 대파는 채로 썬 것 을 사용하는 것이 좋다.The vegetables are preferably composed of 140 to 160 g of host, 1/2 to 3/2 oyster mushrooms, 70 to 80 g of enoki mushrooms, and 1/2 to 3/2 green onions. After immersing the host in cold water for 3 to 10 minutes, it is preferable to use the dried one, and it is preferable to use the oyster mushroom cut into pieces, and it is preferable to use the enoki mushroom with the root removed, It is better to use the green onion, which has been sliced.
한편, 본 발명에 있어서, 상기 '컵'은 요리 제조시 통상적으로 사용되는 종이컵을 뜻하며, 물 160 ~ 220ml의 양이 들어가는 컵을 지칭한다.Meanwhile, in the present invention, the 'cup' refers to a paper cup commonly used in cooking, and refers to a cup containing 160 to 220 ml of water.
또한, 상기 '큰술', '작은술'은 요리 제조시 통상적으로 사용되는 계량 단위로, '큰술'은 10 ~ 20cc를 나타내고, '작은술'은 3 ~ 7cc를 나타낸다.In addition, the 'tbsp' and 'tsp' are commonly used measuring units for cooking, 'tbsp' indicates 10 to 20 cc, and 'tsp' indicates 3 to 7 cc.
한편, 본 발명에 의해 제조되는 불고기용 고기를 이용한 불고기는 다음과 같이 조리될 수 있다. 먼저 주물팬을 달군 다음 참기름을 넣고 숙주, 새송이버섯, 팽이버섯, 대파를 볶은 다음 양념에 재운 불고기용 고기를 볶아 조리될 수 있다. 이때 기호에 따라 당면이나 소면을 곁들여 내면 더욱 좋다.On the other hand, bulgogi using meat for bulgogi prepared by the present invention can be cooked as follows. First, heat a casting pan, add sesame oil, stir-fry bean sprouts, king oyster mushrooms, enoki mushrooms, and green onions, and then fry meat for bulgogi marinated in seasoning. At this time, it is even better if you serve it with vermicelli or somen noodles according to your preference.
상기와 같이 숙주, 새송이버섯, 팽이버섯, 대파를 먼저 볶은 후에 양념에 재운 불고기용 고기를 볶음으로써 감칠맛이 더욱 우수한 불고기를 제조할 수 있다. 채소가 익으면서 나오는 육수에 불고기용 고기를 익힘으로써 감칠맛이 더욱 증가하는 것이다.As described above, by frying the host, king oyster mushroom, enoki mushroom, and green onion first, and then frying the meat for bulgogi marinated in seasoning, bulgogi with better umami taste can be prepared. The umami taste is further increased by cooking the meat for bulgogi in the broth that comes out when the vegetables are cooked.
또한, 상기 주물팬은 일반팬보다 불고기를 조기할 경우에 더욱 우수한 감칠맛을 나타낸다. 여기서, 주물이란 융해된 금속을 주형 속에 넣고 응고시켜서 원하는 모양의 금속제품으로 만든 제품을 말한다.In addition, the cast pan exhibits better umami taste when the bulgogi is prepared earlier than a general pan. Here, the casting refers to a product made into a metal product of a desired shape by putting molten metal in a mold and solidifying it.
Claims (6)
손질된 생선살 92wt%;, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 2wt%;, 해조류에서 추출된 헴 유사 분자 물질 5.5wt%;, 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%;로 이루어지는 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기.
In meat-flavored meat for bulgogi using seaweed-derived heme-like molecules and fish meat,
92wt% of minced fish meat; 2wt% of a first additive comprising garlic, onion, salt and pepper; 5.5wt% of a heme-like molecular substance extracted from seaweed; and a second comprising minerals, essential amino acids and vitamins. Additive 0.5wt%; Seaweed-derived heme-like molecules and meat-flavored meat for bulgogi using fish flesh.
상기 불고기용 고기는, 5.5wt% 이상의 헴(Heme) 분자를 함유하는 것을 특징으로 하는 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기.
According to claim 1,
The meat for bulgogi is meat-flavored meat for bulgogi using fish meat and heme-like molecules derived from seaweed, characterized in that it contains 5.5 wt% or more of heme molecules.
상기 손질된 생선살은, 광어, 우럭, 도미, 가자미, 도다리, 병어, 놀래미, 기타 생선 잡육 등 또는 이들의 조합된 것을 특징으로 하는 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기.
According to claim 1,
The trimmed fish meat is a meat-flavored bulgogi using a heme-like molecule derived from seaweed and fish meat, characterized in that the trimmed fish meat is flounder, flounder, sea bream, flounder, flounder, flounder, flounder, other fish meat, etc. or a combination thereof. .
상기 해조류는, 다시마, 미역, 파래, 김 등 또는 이들의 조합인 것을 특징으로 하는 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기.
According to claim 1,
The seaweed is kelp, seaweed, green seaweed, laver, or the like, or a combination thereof.
손질된 생선살 92wt%과, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 2wt%를 혼합하여 기본 원재료를 준비하는 단계;
상기 기본 원재료에 해조류로부터 추출된 헴(Heme) 유사 분자 물질 5.5wt%과 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 첨가하여 육류 맛 인자를 투입하는 단계; 및
육류 맛 인자와 기본 원재료를 혼합하여 불고기용 고기를 성형하고 건조하는 단계;를 포함하는 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기 제조 방법.
A method for producing meat for meat-flavored bulgogi using seaweed-derived heme-like molecules and fish meat, the method comprising:
Preparing a basic raw material by mixing 92wt% of trimmed fish meat and 2wt% of a first additive including garlic, onion, salt and pepper;
adding a meat taste factor to the basic raw material by adding 5.5 wt% of a heme-like molecular substance extracted from seaweed and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins; and
A method for producing meat for meat flavor using seaweed-derived heme-like molecules and fish meat, comprising the steps of: mixing meat flavor factors and basic raw materials to shape and drying meat for bulgogi.
상기 손질된 생선살은, 광어, 우럭, 도미, 가자미, 도다리, 병어, 놀래미, 기타 생선 잡육 등 또는 이들의 조합된 것을 특징으로 하는 해조류 유래의 헴 유사 분자와 생선살을 이용한 육류 맛 불고기용 고기 제조 방법.
6. The method of claim 5,
The trimmed fish meat is a meat-flavored bulgogi using a heme-like molecule derived from seaweed and fish meat, characterized in that the trimmed fish meat is flounder, flounder, sea bream, flounder, flounder, flounder, flounder, other fish meat, etc. or a combination thereof. manufacturing method.
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