KR920008859B1 - Process for making foods containing meat - Google Patents
Process for making foods containing meat Download PDFInfo
- Publication number
- KR920008859B1 KR920008859B1 KR1019900010729A KR900010729A KR920008859B1 KR 920008859 B1 KR920008859 B1 KR 920008859B1 KR 1019900010729 A KR1019900010729 A KR 1019900010729A KR 900010729 A KR900010729 A KR 900010729A KR 920008859 B1 KR920008859 B1 KR 920008859B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- pork
- cheese
- oregano
- foods containing
- Prior art date
Links
- 238000000034 method Methods 0.000 title description 3
- 235000013305 food Nutrition 0.000 title description 2
- 235000013372 meat Nutrition 0.000 title 1
- 235000013628 Lantana involucrata Nutrition 0.000 claims abstract description 7
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims abstract description 7
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 235000020991 processed meat Nutrition 0.000 claims abstract description 5
- 240000009023 Myrrhis odorata Species 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 235000014122 turkey meat Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 235000013550 pizza Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
Description
본 발명은 육가공 제품의 제조방법에 관한 것으로서 좀더 구체적으로는 서구의 음식인 피자의 맛과 향을 간직하도록 한 육가공 제품의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a processed meat product, and more particularly, to a method for manufacturing a processed meat product to retain the taste and aroma of pizza, which is a western food.
종래의 육가공 제품은 돈육과 계육등을 주원료로 향신료를 첨가하여 맛을 부여함으로써 제품고유의 독특한 맛이 부족하여 식물성 단백질과 독특한 맛의 제품을 선호하는 소비자들의 기호에 부응하지 못하는 단점이 있었다.Conventional meat products have the disadvantage of failing to meet the preferences of consumers who prefer vegetable protein and unique flavor of the product by lacking the unique flavor of the product by adding spices to the main ingredients such as pork and poultry.
본 발명자들은 이런 단점을 보완하여 소비자들의 기호에 부응코자 연구한 결과, 오레가노, 펜넬, 아니스, 치즈, 완두콩, 당근등의 향신료 및 부원료를 이용하여 서구식 피자맛과 향을 함유하여 동식물성 소재가 적절히 혼합된 육가공 제품을 개발하여 보다 다양한 소비자들의 욕구를 만족시킴으로써 국민 식생활 향상에 기여할 수 있게 하였다.The present inventors have solved these shortcomings to meet consumers' preferences, and as a result, they contained western-style pizza flavors and aromas using spices and ingredients such as oregano, fennel, anise, cheese, peas and carrots. By developing appropriately blended meat products, they have been able to meet the needs of a wider variety of consumers and contribute to improving the diet of the people.
즉, 본 발명은 돈육, 칠면조육 또는 계육등의 원료를 가공시 오레가노, 펜넬, 아니스, 치즈등을 넣어 피자맛과 향의 독특한 풍미를 지닌 제품을 개발한 것으로 상세히 이를 설명하면, 돈육, 칠면조육 또는 계육등을 적당한 크기로 세절한 후 오레가노, 펜넬, 아니스, 치즈, 야채류등을 적당량의 부원료 및 조미료를 가하여 세절진공혼합기에 10분 내지 15분간 혼합세절후 내포장재에 충진시키고 살균공정을 거쳐 외포장후 제품화한 것이다.In other words, the present invention is to develop a product having a unique flavor of pizza flavor and flavor by putting oregano, fennel, anise, cheese, etc. when processing raw materials such as pork, turkey meat or poultry, pork, turkey meat Or, chop the chicken to a suitable size, add oregano, fennel, anise, cheese, vegetables, etc. by adding appropriate amount of ingredients and seasonings. It is commercialized after packing.
실시예를 통하여 구체적으로 설명한다.It demonstrates concretely through an Example.
[실시예 1(비율은 중량%)]Example 1 (ratio is wt%)
(1) 돈육 또는 계육, 칠면조육을 3m/m 크기로 세절한다.(1) Cut pork, chicken and turkey into 3m / m size.
(2) (1)의 세절된 원료에 부원료 및 조미료를 함께 진공도 70mmHg이상의 세절 진공혼합기에서 10-15분간 혼합한다.(2) The raw materials of (1) are mixed with the subsidiary materials and seasonings together for 10-15 minutes in a small vacuum mixer having a vacuum degree of 70 mmHg or more.
(3) (2)를 내포장재에 충진후 열처리로 살균처리한다.(3) (2) is filled into the inner packaging material and sterilized by heat treatment.
(4) 외포장후 제품화한다.(4) Produced after packaging.
[실시예 2]Example 2
본 실시예에서는 본 발명의 특징인 식물성소재 활용과 피자맛을 내기 위하여 부원료인 오레가노, 펜넬, 아니스, 치즈등을 실시예 1과 동일한 조건하에서 다음과 같은 적정가공 배합비율을 설정하여 제조하였다.In this embodiment, in order to use the vegetable material and the pizza flavor, which is a feature of the present invention, oregano, fennel, anise, cheese, and the like, were prepared by setting the following proper blending ratio under the same conditions as in Example 1.
관능검사는 10명의 숙련된 판널요원에 의하여 7단계 기호척도법으로 2회 반복실시하여 DUNCAN 다범위 검정을 실시하였다.The sensory test was performed twice by 7 experienced panelists by 10 experienced panelists, and DUNCAN multi-range test was performed.
[표 1]TABLE 1
오레가노 첨가량에 따른 관능검사Sensory test according to the amount of oregano added
관능검사 실시결과 0.1-0.3% 사이는 유의차 없으며 0.1%미만 첨가시는 첨가량이 미량이어서 전체적 항목에서 기호도가 낮았으며, 0.3% 초과 첨가시는 향이 강하므로 기호도가 낮았음.As a result of the sensory test, there was no significant difference between 0.1-0.3%, and when it was added less than 0.1%, the palatability was low in the overall items, and when it was added above 0.3%, the palatability was low.
[표 2]TABLE 2
펜넬 첨가량에 따른 관능검사Sensory Evaluation According to the Addition of Pennel
관능검사 결과 0.05-0.2% 사이에서는 유의차가 없으며, 0.05% 미만 첨가시는 미량이어서 기호도가 낮으며, 0.20% 초과시는 향이 강하여 기호도가 낮음.As a result of sensory evaluation, there was no significant difference between 0.05-0.2%, and when it was added less than 0.05%, the palatability was low, and when it exceeded 0.20%, the palatability was strong and low.
동일한 방법으로 관능검사를 실시한 결과 아니스는 0.05-0.2%, 치즈는 1.5-5.0% 첨가했을 때가 기호도가 가장 양호하게 나타났음.As a result of sensory evaluation in the same way, anemia was the most favorable when 0.05-0.2% and cheese 1.5-5.0% were added.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900010729A KR920008859B1 (en) | 1990-07-14 | 1990-07-14 | Process for making foods containing meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900010729A KR920008859B1 (en) | 1990-07-14 | 1990-07-14 | Process for making foods containing meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR920002051A KR920002051A (en) | 1992-02-28 |
| KR920008859B1 true KR920008859B1 (en) | 1992-10-10 |
Family
ID=19301290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019900010729A KR920008859B1 (en) | 1990-07-14 | 1990-07-14 | Process for making foods containing meat |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR920008859B1 (en) |
-
1990
- 1990-07-14 KR KR1019900010729A patent/KR920008859B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR920002051A (en) | 1992-02-28 |
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| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| J202 | Request for trial for correction [limitation] | ||
| J121 | Written withdrawal of request for trial | ||
| FPAY | Annual fee payment |
Payment date: 20050930 Year of fee payment: 14 |
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| LAPS | Lapse due to unpaid annual fee |