KR20220087791A - A manufacturing method of the alternative meat dumpling using heme molecules extracted from kelp - Google Patents
A manufacturing method of the alternative meat dumpling using heme molecules extracted from kelp Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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Abstract
본 발명은 다시마 유래의 헴 유사 분자와 광어(flatfish)살을 이용한 육류 맛 만두용 고기 및 이를 제조하는 방법을 개시한다. 본 발명의 다시마에서 추출한 헴 유사 분자와 광어(flatfish)살을 이용한 육류 맛 만두용 고기는 손질된 광어(flatfish)살 88wt%, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 5wt%, 다시마로부터 추출된 헴 유사 분자 물질 6.5wt%, 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%로 이루어진다.The present invention discloses meat for meat-flavored dumplings using kelp-derived heme-like molecules and flatfish flesh and a method for preparing the same. Meat for meat-flavored dumplings using heme-like molecules extracted from kelp of the present invention and flatfish flesh is 88wt% of trimmed flatfish flesh, 5wt% of the first additive including garlic, onion, salt and pepper, kelp 6.5 wt% of a heme-like molecular substance extracted from
Description
본 발명은 광어(flatfish)연육을 활용해 대체육류 만두를 제조하는 방법에 관한 것으로써, 보다 상세하게는 다시마에서 추출한 헴(Heme) 유사 분자와 광어(flatfish)살을 이용한 만두용 고기 및 이를 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing alternative meat dumplings using flatfish tenderloin, and more particularly, to a meat for dumplings using a heme-like molecule extracted from kelp and flatfish flesh, and manufacturing the same it's about how to
만두는 밀가루나 메밀가루 반죽으로 껍질을 만들어 고기 ·두부 ·김치 등으로 버무린 소를 넣고 찌거나 튀긴 음식이다. 원래 만두는 중국 남만인(南蠻人)들의 음식이라 한다. 중국에서는 소를 넣지않고 찐 떡을 만두라고 부르며 소를 넣은 것은 교자(餃子)라고 부른다. 하지만 우리나라는 소를 넣은 것만을 만두라고 부른다. 만두는 제갈량(諸葛亮)의 남만 정벌에 관한 고사에서 유래되었다고 한다. 제갈량이 남만을 정벌하고 돌아오는 길에 심한 풍랑을 만나자 종자(從者)가 만풍(蠻風)에 따라 사람의 머리 49개를 수신(水神)에게 바치고 제사를 지내야 한다고 진언했다. 이에 제갈량은 살인을 할 수는 없으니 밀가루로 만인의 머리 모양을 빚어 제사를 지내라는 꾀를 내었고 이대로 했더니 풍랑이 가라앉았다고 한다. 즉 이것이 만두의 시초라는 것이다.Dumplings are food made with flour or buckwheat flour dough, then steamed or fried with stuffing made with meat, tofu, and kimchi. Originally, dumplings were said to be the food of the southerners of China. In China, steamed rice cakes without stuffing are called dumplings, and those with stuffing are called gyoza (餃子). However, in Korea, only those with stuffed beef are called dumplings. Mandu is said to have originated from an old story about the conquest of South Manchuria by Zhuge Liang (諸葛亮). When Zhuge Liang met a severe storm on the way back from conquest of Nanman, the servant declared that 49 human heads should be sacrificed to the water god according to the wind and should be sacrificed. Therefore, Zhuge Liang was unable to commit murder, so he devised a scheme to make everyone's heads out of flour to hold a ancestral rite, and it is said that the storm subsided. In other words, this is the beginning of dumplings.
한국에는 조선 영조 때의 사람 이익(李瀷)의 글에 만두 이야기가 나오는 것으로 보아 조선 중기 이전에 중국에서 들어온 것으로 보인다. 한국에서는 만두가 상용식이 아니고 겨울, 특히 정초에 먹는 절식이며, 경사스러운 잔치에는 특히 고기를 많이 넣은 고기만두를 만들어 먹었다.In Korea, the story of dumplings appears in the writings of Ik (李瀷), a man during the reign of King Yeongjo of the Joseon Dynasty. In Korea, dumplings are not a common food, but a fast food eaten in winter, especially on New Year's Eve.
또 지금은 사라진 풍속이지만, 예전에는 큰 잔치에서 끝을 장식하는 특별음식으로 대만두(大饅頭)를 만들기도 하였는데, 이것은 호두알만한 작은 만두를 큰 만두 속에 가득 집어넣어 만든 것으로, 이 대만두의 껍질을 자르고 그 속에서 작은 만두를 하나씩 꺼내 먹었다. 그러나 근래에는 절식으로서뿐만 아니라 평상시에도 손쉽게 만둣국을 끓여 먹으며, 흰떡을 섞어서 끓이는 경우도 많다.Also, although it is a custom now that has disappeared, in the past, taiwadu (大饅頭) was made as a special food to decorate the end of a big feast. The skin was cut and small dumplings were taken out one by one and eaten. However, in recent years, not only as a fasting food, but also in ordinary times, it is easy to boil mandung-guk, and there are many cases where it is boiled with white rice cake.
익히는 방법에 따라 찐만두·군만두·물만두·만둣국 등으로 나뉘고, 모양에 따라 귀만두·둥근만두·미만두·병시(餠匙)·석류탕 등으로 나누어진다. 특히 미만두는 예전에 궁중에서 해먹던 음식으로 해삼의 생김새처럼 주름을 잡아 만든 데서 생긴 이름이고, 병시는 숟가락 모양을 닮은 데서, 석류탕은 석류처럼 생긴 데서 붙은 이름인데, 옛날에는 궁중에서만 만들어 먹던 음식이다.According to the cooking method, it is divided into steamed dumplings, fried dumplings, water dumplings, and dumpling soup, and according to the shape, it is divided into gwi dumplings, round dumplings, small dumplings, byeongsi (餠匙), and pomegranate soup. In particular, the name came from the fact that it was made with wrinkles like the shape of a sea cucumber as a food eaten at the royal court in the past. to be.
한국 속담에 ‘떡 먹자는 송편이요, 소 먹자는 만두’라는 말이 있듯이 만두는 껍질이 얇고 소가 많이 들어가야 맛이 있다. 만두 소는 재료를 잘 다져서 섞고 양념하여 만드는데, 육류로 쇠고기나 돼지고기·닭고기·꿩고기 등이 쓰이고, 채소로는 김치·숙주·당근·오이·양파, 그 밖에 두부·당면 등을 쓴다.As the Korean proverb says, ‘Eat rice cakes is songpyeon, eat cows are dumplings’, so dumplings have a thin skin and contain a lot of beef to taste good. Dumpling stuffing is made by mixing and seasoning ingredients. Beef, pork, chicken, pheasant, etc. are used as meat, and kimchi, bean sprouts, carrots, cucumbers, onions, and other tofu and vermicelli are used as vegetables.
요즘은 육류로 쇠고기와 돼지고기를 반반씩 섞어 쓰고, 숙주 대신 당면을 쓰는 경우도 있다. 만둣국물은 육수, 쇠고기 맑은장국, 멸치장국, 다시마장국 등 어느 것을 써도 된다.Nowadays, beef and pork are mixed in half and half, and vermicelli is sometimes used instead of bean sprouts. You can use any type of mandu soup, such as broth, beef clear soup, anchovy soup, or kelp soup.
만두를 빚는 방법은 얇게 민 만두껍질을 원형으로 떠서 되직하게 버무려 놓은 소를 넣고 맞붙인 다음 다시 양귀를 맞붙여 둥글게 만든다. 이것은 본래 개성 지방에서 빚던 방법이고, 서울 지방에서는 반죽을 경단만큼씩 떼어 껍질이 얇아질 때까지 우물을 파서 소를 넣고 배 모양으로 맞붙이는데, 이때 양귀를 완전히 붙이지 않고 구멍을 조금 남긴다.The way to make dumplings is to scoop out thinly rolled dumpling skins in a circular shape, put stuffed stuffing in them, and then put the ears together again to make them round. This is a method originally made in the Kaesong region. In Seoul, the dough is cut into dumplings, dug a well until the skin is thin, put the stuffing, and glue it together in the shape of a pear.
이렇게 하면 만둣국물이 그 구멍으로 들어가 한층 더 만두 맛이 좋아진다. 그러나 서울식 만두는 양귀가 늘어져서 터지기 쉬우므로 만둣국에는 별로 이용하지 않는다.If you do this, the dumpling soup will enter the hole and the dumpling will taste better. However, Seoul-style dumplings have droopy ears and are easy to burst, so they are not often used for dumpling soup.
기존에는 이러한 만두용 고기는 가축(소, 돼지, 닭 등)으로부터 얻어지는 고기를 사용하였다. 가축의 사육으로 인하여 환경 오염 문제가 대두되면서 만두용 고기에 사용되는 고기를 대체하기 위한 시도가 증대되고 있다.In the past, meat for these dumplings used meat obtained from livestock (cow, pig, chicken, etc.). As the environmental pollution problem arises due to the breeding of livestock, attempts to substitute meat used for meat for dumplings are increasing.
육류를 대체하기 위한 재료로써 식물에서 유래하는 재료, 가축 이외의 동물[광어(flatfish) 등]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 other than livestock (flatfish, etc.), and materials obtained by artificial synthesis.
다양한 재료를 이용하여 대체 육류를 개발하는 과정에서 제조 비용, 원재료의 공급, 환경친화적 요소 등 다양한 고려 요인이 있다. 특히, 재료 수급이 제대로 이루어지 지지 않거나 원재료의 확보가 어려운 경우에는 대체 육류를 지속적으로 공급하지 못하고 가격 폭등의 문제점이 야기될 수 있다.In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and 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 만두용 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 광어(flatfish)살을 주요 재료로 사용하고, 다시마로부터 추출된 헴(Heme) 유사 분자를 포함시켜서 육류 맛을 모방한 만두용 고기 및 이를 제조하는 방법을 제공하는 것을 목적으로 한다.The present invention, devised by the above necessity, uses flatfish flesh as a main material and includes a heme-like molecule extracted from kelp to provide a meat for dumplings that imitate the taste of meat and a method for manufacturing the same aim to do
상기 목적을 달성하기 위하여 본 발명의 일 실시 예에 따른 다시마에서 추출한 헴 유사 분자와 광어(flatfish)살을 이용한 만두용 고기는, 손질된 광어(flatfish)살 88wt%; 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 5wt%; 다시마에서 추출된 헴(Heme) 유사 분자 물질 6.5wt%; 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%;로 이루어진다.In order to achieve the above object, meat for dumplings using a heme-like molecule extracted from kelp and flatfish meat according to an embodiment of the present invention includes: 88wt% of trimmed flatfish; 5 wt% of a first additive comprising garlic, onion, salt and pepper; Heme-like molecular substance extracted from kelp 6.5wt%; and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins.
이 경우에, 상기 만두용 고기는, 6.5wt% 이상의 헴(Heme) 유사 분자를 함유한다.In this case, the meat for dumplings contains 6.5 wt% or more of heme-like molecules.
본 발명의 다른 실시 예에 따른 다시마 유래의 헴 유사 분자와 광어(flatfish)살을 이용한 육류 맛 만두용 고기 제조 방법은, 손질된 광어(flatfish)살 88wt%과, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 5wt%를 혼합하여 기본 원재료를 준비하는 단계; 상기 기본 원재료에 다시마에서 추출된 헴(Heme) 유사 분자 물질 6.5wt%과 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 첨가하여 육류 맛 인자를 투입하는 단계; 및 육류 맛 인자와 기본 원재료를 혼합하여 만두용 고기를 성형하고 건조하는 단계;를 포함한다.According to another embodiment of the present invention, a method for producing meat for meat-flavored dumplings using a kelp-derived heme-like molecule and flatfish flesh includes 88wt% of trimmed flatfish meat, garlic, onion, salt and pepper. Preparing a basic raw material by mixing 5 wt% of the first additive comprising; adding a meat taste factor to the basic raw material by adding 6.5 wt% of a heme-like molecular substance extracted from kelp and 0.5 wt% of a second additive including minerals, essential amino acids and vitamins; and mixing the meat taste factor with the basic raw material to shape and dry the meat for dumplings.
본 발명의 다양한 실시 예에 따르면, 광어(flatfish)살을 기본 재료로 사용하되, 육류 맛을 모방하기 위하여 다시마로부터 추출한 헴(Heme) 유사 분자를 첨가함으로써 육류 맛의 풍미를 유사하게 모방할 수 있는 효과를 발휘하고,According to various embodiments of the present invention, flatfish flesh is used as a basic material, but by adding a heme-like molecule extracted from kelp to imitate the taste of meat, it is possible to similarly imitate the flavor of meat. to be effective,
가축으로부터 얻어지는 육류를 광어(flatfish) 등으로 대체함으로써, 남는 자원을 육류 대체제로 사용할 수 있는 효과를 발휘하며,By replacing meat obtained from livestock with flatfish, etc., the surplus resources can be used 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.
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.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.
만두용 고기의 기본 원재료의 준비Preparation of basic raw materials of meat for dumplings
본 발명에 사용되는 만두용 고기를 위한 기본 원재료는 주로 광어(flatfish)살을 이용한다. 광어(Paralichthys olivaceus)는 가자미목 넙칫과에 속하는 어류이다. 넙치가 표준말이고 광어가 사투리였지만 광어라는 이름으로 널리 불리면서 광어도 표준말로 대접받게 되었다. 넙치라는 이름은 넓적한 생김새에서 파생된 말이며 광어는 廣(넓을 광)자에 魚(물고기 어)자를 붙여 만들어졌다.The basic raw material for the meat for dumplings used in the present invention is mainly flatfish meat. The flatfish (Paralichthys olivaceus) is a fish belonging to the family Flounder. Halibut was the standard language and flatfish was the dialect, but as it became widely known as flatfish, flatfish came to be treated as a standard language. The name halibut is derived from its broad appearance, and flatfish is made by adding the character 廣 (wide light) to the character 魚 (fish).
상술한 광어(flatfish)의 내장을 제거하고, 비늘과 껍질을 제거한 뒤, 뼈와 살을 분리해서 광어(flatfish)살을 준비한다. 광어(flatfish)살을 분쇄하여 원재료를 준비할 수 있다. 또는 광어(flatfish)살을 일정기간 숙성시킨 뒤 분쇄하여 원재료를 준비할 수 있다. 광어(flatfish)살을 분쇄하는 방식은 이미 알려진 분쇄 방법에 따라 이루어진다. After removing the intestines of the above-mentioned flatfish, the scales and the skin are removed, the bones and the flesh are separated to prepare the flesh of the flatfish. Raw material can be prepared by grinding flatfish flesh. Alternatively, the raw material can be prepared by aging flatfish flesh for a certain period of time and then pulverizing it. The method of grinding flatfish flesh is performed according to a known grinding method.
이렇게 분쇄된 광어(flatfish)살은 최종 결과물에 대비하여 88wt% 비율로 준비한다. 수분을 포함하면 수분을 제거하여 준비하거나 일정 시간 저온에서 숙성 건조하여 준비할 수도 있다. 최종적으로 기본 원재료로는 88wt%를 준비해 둔다.The pulverized flatfish meat is prepared at a ratio of 88 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, 88wt% is prepared.
기본 원재료에 마늘, 양파, 소금, 후추 등을 기 결정된 비율로 혼합한 각종 첨가제를 5wt% 비율로 첨가한다. 88wt%의 광어(flatfish)살과 5wt%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 5 wt%. 88wt% of flatfish meat and 5wt% of various additives are mixed using a mixer.
분쇄된 광어(flatfish)살 88wt%와 첨가제 5wt%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 material by mixing 88wt% of pulverized flatfish meat and 5wt% of the additive, the prepared raw material can be aged at a 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 다시마로부터 추출된 헴(Heme) 유사 분자를 이용한다. 다시마로부터 용매추출방식으로 헴(Heme) 유사 분자를 추출하고, 추출된 헴 유사 분자 6.5wt%를 준비한다. 준비된 헴 유사 분자 물질(6.5wt%)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 kelp is used as a meat taste factor for mimicking the taste of meat. Heme-like molecules are extracted from kelp by solvent extraction, and 6.5 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 (6.5 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 성형 틀에 넣고 압착 가공하여 2mm 이하의 얇은 고기로 성형하도록 한다. 이를 일정 기간 건조한 뒤, 건조된 만두용 고기를 패키징하여 포장한다. 필요에 따라 건조기에 투입하여 열건조 방식으로 건화(乾化)시킨 뒤, 패키징하여 포장할 수도 있다. 열건조 이외에도 자연건조 방식으로 건화시킨 뒤 패키징할 수도 있다.Mix the basic raw materials with the meat taste factor and shape it in a thin oval (or round, polygonal) shape. In other words, after stirring the prepared ingredients, it is put into a mold made in an oval shape and pressed and molded into thin meat of 2 mm or less. After drying it for a certain period of time, the dried meat for dumplings 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.
만두용 고기 제조 방법How to make meat for dumplings
다시마 유래의 헴 유사 분자와 광어(flatfish)살을 이용한 육류맛 만두용 고기 제조 방법은 기본 원재료를 준비하는 단계, 육류 맛 인자를 투입하는 단계 및 이를 성형하고 건조하는 단계를 포함한다.A method for producing meat for meat-flavored dumplings using kelp-derived heme-like molecules and flatfish flesh includes preparing basic raw materials, adding a meat flavor factor, and molding and drying the same.
단계에서는 손질된 광어(flatfish)살 88wt%과, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 5wt%를 혼합하여 기본 원재료를 준비한다. 단계에서는 기본 원재료에 다시마로부터 헴(Heme) 유사 분자 물질을 6.5wt% 준비하고 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%를 첨가하여 육류 맛 인자를 투입한다. 단계에서는 육류 맛 인자와 기본 원재료를 혼합하여 만두용 고기를 성형틀에 넣고 2mm 이하의 일반적인 만두용 고기 형태(얇게 슬라이싱된 형태)로 성형한다. 성형된 고기를 일정 시간 동안 건조한 뒤 진공 패키징한다. 필요에 따라 자연건조 또는 열건조 방식을 통하여 건화를 진행할 수도 있다.In the step, 88wt% of trimmed flatfish meat and 5wt% of the first additive including garlic, onion, salt and pepper are mixed to prepare a basic raw material. In the step, 6.5 wt% of a heme-like molecular substance is prepared from kelp as a 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 the step, the meat taste factor and basic raw materials are mixed, the meat for dumplings is put in a mold, and it is molded into a general meat shape for dumplings (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 thermal drying.
본 발명에 따른 만두용 고기는 광어(flatfish)살을 이용하게 되므로 120~150도의 온도에서 1분 남짓한 조리 시간으로 충분히 만두용 고기를 조리할 수 있게 되므로 일반적인 만두 조리시간을 20%수준으로 단축시키는 효과를 발휘한다.Since the meat for dumplings according to the present invention uses flatfish flesh, it is possible to sufficiently cook meat for dumplings in a cooking time of about 1 minute at a temperature of 120 to 150 degrees, so that the general dumpling cooking time is reduced to 20%. have an effect
본 발명에 따른 만두용 고기의 영양성분 비교Comparison of nutritional components of meat for dumplings according to the present invention
다음의 표 1은 기존의 만두용 고기(비교예)와 본 발명에 따른 만두용 고기(실시예)의 영양 및 열량을 대비한 표이다.The following Table 1 is a table comparing the nutrition and calories of the existing meat for dumplings (Comparative Example) and the meat for dumplings according to the present invention (Example).
돼지고기로 제조된 만두용 고기 200g에 대한 영양소를 분석하면 열량 445Kcal를 발휘하고, 단백질 13.88g, 나트륨 491.56mg, 포화지방 13.98g으로 구성되어 있음을 확인할 수 있다. 이에 반하여 본 발명에 따라 만들어진 만두용 고기 200g에 대한 영양소를 분석하면 열량 132.8Kcal를 발휘하고, 단백질 18.73g, 니트륨 91.45mg, 포화지방 0.25g으로 구성되어 있음을 확인할 수 있다.If you analyze the nutrients for 200g of meat for dumplings made of pork, it can be confirmed that it exerts 445Kcal of calories and is composed of 13.88g of protein, 491.56mg of sodium, and 13.98g of saturated fat. On the other hand, when analyzing the nutrients for 200 g of meat for dumplings made according to the present invention, it can be confirmed that it exerts 132.8 Kcal of calories, and is composed of 18.73 g of protein, 91.45 mg of nitrium, and 0.25 g of saturated fat.
즉, 본 발명에 따르면 열량을 낮출 수 있으며, 아울러 포화지방도 약 98.22% 가량 더 감소시킬 수 있음을 확인할 수 있다. 또한, 단백질의 비율은 오히려 비교예 보다 높음을 확인할 수 있으며, 나트륨 측면에서 살펴보면, 기존 돼지고기 만두 보다 나트륨 함량이 현저히 낮다는 사실을 알 수 있다.That is, it can be confirmed that, according to the present invention, it is possible to lower the calorific value and further reduce the saturated fat by about 98.22%. In addition, it can be seen that the ratio of protein is rather higher than that of the comparative example, and when looking at sodium, it can be seen that the sodium content is significantly lower than that of the existing pork dumplings.
만두용 고기를 이용한 만두 제조 방법How to make dumplings using meat for dumplings
본 발명에 따른 만두용 고기를 이용하여 제조된 만두는 채소와의 조화가 우수하며 식감이 매우 좋다. 특히, 본 발명에 의해 제조되는 만두용 고기는 주물팬에 조리하면 더욱 맛이 우수하다.The dumplings manufactured using the meat for dumplings according to the present invention have excellent harmony with vegetables and have a very good texture. In particular, the meat for dumplings prepared according to the present invention has more excellent taste when cooked in a casting pan.
만두는 밀가루 반죽을 얇게 밀어 만두피를 만든 다음 고기, 채소 등의 소를 넣고 빚어서 익힌 음식이다. 가을과 겨울에는 고기, 두부, 김치 등을 넣은 만두가 제격이며, 여름에는 오이를 곱게 채 썰어 고기와 표고버섯 등을 넣고 찐만두 역시 별미로 즐기기에 좋다.Dumplings are dumpling skins made by rolling dough into thin layers, and then adding meat and vegetables to the dough to make dumplings. In autumn and winter, dumplings with meat, tofu, and kimchi are perfect, and in summer, finely diced cucumbers and steamed dumplings with meat and shiitake mushrooms are also good to enjoy as a delicacy.
재료는 다음과 같이 준비한다.The materials are prepared as follows.
만두피[밀가루 3컵(360g), 물 1½컵, 소금 1작은술, 덧가루용 밀가루 ½컵(또는 시판 냉동 만두피 50장 정도)]Dumpling skins [3 cups (360g) flour, 1½ cups water, 1 teaspoon salt, ½ cup flour for extra flour (or about 50 commercially available frozen dumpling skins)]
만두소[상술한 방법으로 제조한 대체육류 150g, 두부 1모(300g), 숙주 200g, 부추 100g, 다진 파 2큰술, 다진 마늘 1작은술, 참기름 1큰술, 소금 1작은술, 후춧가루 약간]Mandu stuffing [150g of meat substitute prepared by the above method, 1 tofu (300g), 200g of bean sprouts, 100g of chives, 2 tablespoons of chopped green onion, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, 1 teaspoon of salt, a little bit of pepper]
대체육류 밑간 양념[간장 1작은술, 소금 1작은술, 다진 마늘 1작은술, 후춧가루 약간]Substitute meat seasoning [1 tsp soy sauce, 1 tsp salt, 1 tsp minced garlic, a little bit of pepper]
초간장[간장 2큰술, 식초 2큰술, 물 1큰술, 고춧가루 1작은술]Vinegar Sauce [2 Tbsp Soy Sauce, 2 Tbsp Vinegar, 1 Tbsp Water, 1 Tsp Red Pepper Powder]
대체육류 만두 제작을 위한 준비과정Preparation for making dumplings with meat substitutes
(1). 밀가루 3컵에 소금과 물을 넣고 고루 치대어 반죽한 뒤 부드러워지도록 젖은 면포로 30분 동안 덮어둔다.(One). Add salt and water to 3 cups of flour, knead it evenly, and cover it with a damp cloth for 30 minutes to make it soft.
(2). 도마에 밀가루를 뿌리고 반죽을 밀대로 0.3cm 정도 되도록 얇게 민다. 지름 8cm 크기의 둥근 커터로 찍어 서로 달라붙지 않게 밀가루를 살짝 뿌려둔다.(2). Sprinkle flour on a cutting board and roll out the dough with a rolling pin to make it about 0.3cm thin. Cut with a round cutter with a diameter of 8cm and sprinkle lightly with flour so that they do not stick to each other.
(3). 다진 소고기는 고기 밑간 양념 재료를 넣고 조물조물 무쳐 재워놓는다.(3). The minced beef is marinated with seasoning ingredients under the meat and marinated.
(4). 두부는 면포 또는 키친타월에 싸서 물기를 꼭 짠다.(4). Wrap the tofu in a cotton cloth or kitchen towel and squeeze out the moisture.
(5). 숙주는 씻어서 끓는 물에 소금을 약간 넣어 살짝 데친 뒤 물기를 짜고 송송 썬다.(5). Wash the bean sprouts and blanch them in boiling water with a little salt, then squeeze the water out and cut them into pieces.
(6). 부추는 다듬어 깨끗이 씻어 송송 썬다.(6). Trim the leek, wash it clean, and cut it into pieces.
(7). 초간장 재료를 모두 합하여 잘 섞는다.(7). Combine all the soy sauce ingredients and mix well.
대체육류 만두 만들기Making Dumplings with Meat Alternatives
(1). 큰 볼에 준비한 소고기, 두부, 숙주, 부추를 넣고, 다진 파와 다진 마늘, 참기름, 소금, 후춧가루를 분량대로 넣어 잘 치댄다.(One). Put the prepared beef, tofu, bean sprouts, and chives in a large bowl, and add chopped green onion, minced garlic, sesame oil, salt and pepper to the desired amount and knead well.
(2). 만두피를 손바닥 위에 올리고 가장자리에 물을 바른 뒤 ①의 만두소를 얹는다. 반달형으로 접어 공기가 들어가지 않게 꼭꼭 붙여 아무리는데, 특히 가장자리가 잘 붙도록 한다. 이외에도 다양한 모양으로 빚을 수 있다.(2). Put the dumpling skin on the palm of your hand, apply water on the edge, and put the dumpling stuffing in ①. Fold it in a half-moon shape and stick it tightly to prevent air from entering, but make sure that the edges stick well. In addition, it can be molded into various shapes.
(3). 김이 오른 찜통에 20분간 쪄낸다.(3). Steam for 20 minutes in a steamer with steam.
(4). 만두와 함께 초간장을 곁들여 내어 찍어 먹는다.(4). Dumplings are served with soy sauce and served with soy sauce.
상기 '큰술', '작은술'은 요리 제조시 통상적으로 사용되는 계량 단위로, '큰술'은 10~20 cc를 나타내고, '작은술'은 3~7 cc를 나타낸다.The 'tbsp' and 'tsp' are commonly used measuring units for cooking, 'tbsp' represents 10 to 20 cc, and 'tsp' represents 3 to 7 cc.
또한, 상기 주물팬은 일반팬보다 만두를 조리할 경우에 더욱 우수한 감칠맛을 나타낸다. 여기서, 주물이란 융해된 금속을 주형 속에 넣고 응고시켜서 원하는 모양의 금속제품으로 만든 제품을 말한다.In addition, the casting pan exhibits a better umami taste when cooking dumplings 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 (2)
손질된 광어(flatfish)살 88wt%;, 마늘, 양파, 소금 및 후추를 포함하는 제1 첨가제 5wt%;, 다시마에서 추출된 헴 유사 분자 물질 6.5wt%;, 및 미네랄, 필수아미노산 및 비타민을 포함하는 제2 첨가제 0.5wt%;로 이루어지는 다시마 유래의 헴 유사 분자와 광어(flatfish)살을 이용한 육류 맛 만두용 고기.
In the meat for meat-flavored dumplings using kelp-derived heme-like molecules and flatfish flesh,
88 wt% of trimmed flatfish; 5 wt% of the first additive including garlic, onion, salt and pepper; 6.5 wt% of a heme-like molecular substance extracted from kelp; and minerals, essential amino acids and vitamins A second additive 0.5wt%; consisting of kelp-derived heme-like molecules and flatfish meat for meat-flavored dumplings.
상기 만두용 고기는, 6.5wt% 이상의 헴(Heme) 분자를 함유하는 것을 특징으로 하는 다시마 유래의 헴 유사 분자와 광어(flatfish)살을 이용한 육류 맛 만두용 고기.According to claim 1,
The meat for dumplings is meat for dumplings using heme-like molecules derived from kelp and flatfish meat, characterized in that it contains 6.5 wt% or more of heme molecules.
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KR20040100356A (en) | 2003-05-22 | 2004-12-02 | 주식회사 삼호에프앤지 | A dumpling by using ground fish-meat and the process for preparation thereof |
JP2009538128A (en) * | 2006-05-25 | 2009-11-05 | シージェー コーポレーション | Meat analog production method using mushroom mycelium, meat analog produced thereby, low calorie substitute meat containing meat analog, meat flavoring agent, and meat flavor enhancer |
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JP2009538128A (en) * | 2006-05-25 | 2009-11-05 | シージェー コーポレーション | Meat analog production method using mushroom mycelium, meat analog produced thereby, low calorie substitute meat containing meat analog, meat flavoring agent, and meat flavor enhancer |
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박미성 외 4명, ‘식품산업의 푸드테크 적용 실태와 과제 - 대체축산식품과 3D 식품 프린팅을 중심으로’, 한국농촌경제연구원 기본연구보고서, 2019년 10월 30일.* * |
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