KR0167342B1 - Composition of meat products - Google Patents
Composition of meat products Download PDFInfo
- Publication number
- KR0167342B1 KR0167342B1 KR1019900013754A KR900013754A KR0167342B1 KR 0167342 B1 KR0167342 B1 KR 0167342B1 KR 1019900013754 A KR1019900013754 A KR 1019900013754A KR 900013754 A KR900013754 A KR 900013754A KR 0167342 B1 KR0167342 B1 KR 0167342B1
- Authority
- KR
- South Korea
- Prior art keywords
- composition
- present
- processed meat
- red beans
- caramel
- Prior art date
Links
- 235000013622 meat product Nutrition 0.000 title description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013736 caramel Nutrition 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 244000144977 poultry Species 0.000 claims abstract description 6
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 6
- 235000020991 processed meat Nutrition 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000014122 turkey meat Nutrition 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000049 pigment Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims abstract 2
- 240000001417 Vigna umbellata Species 0.000 abstract description 10
- 235000011453 Vigna umbellata Nutrition 0.000 abstract description 10
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000005418 vegetable material Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 단팥의 맛과 향을 간직하도록 한 육가공품 조성물에 관한 것으로, 팥당, 카라멜, 양파등의 향신료 및 부원료를 이용한 발명이다.The present invention relates to a processed meat composition to retain the taste and aroma of sweet red beans, and is an invention using spices such as red beans sugar, caramel, onion, and other raw materials.
즉, 본 발명품은 돈육, 계육 또는 칠면조육에 부원료 및 조미료를 첨가하여 제조되는 육가공 제품에 있어서, 부원료로 팥당조림과 카라멜 색소가 포함된 육가공 제품이다.That is, the present invention is a processed meat product containing red beans stewed and caramel pigment in the processed meat products prepared by adding the subsidiary materials and seasonings to pork, poultry or turkey meat.
Description
본 발명은 단팥의 맛과 향을 간직하도록 한 육가공품 조성물에 관한 것이다.The present invention relates to a processed meat composition to retain the taste and aroma of sweet red beans.
종래의 육가공 제품은 돈육과 계육등을 주원료로 향신료를 첨가하여 맛을 부여함으로써 제품고유의 독특한 맛이 부족하여 독특한 맛의 제품을 선호하는 소비자들의 기호에 부응하지 못하는 단점이 있었다.Conventional meat products have a disadvantage of not satisfying the preferences of consumers who prefer products with unique flavors due to lack of unique flavors by adding spices to pork and poultry as main ingredients.
본 발명자들은 이런 단점을 보완하여 소비자들의 기호에 부응코자 연구한 결과, 팥당, 카라멜, 양파등의 향신료 및 부원료를 이용하여 단팥맛과 향을 함유하며 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 consumer's preferences, and have developed a processed meat product containing sweet red bean flavor and aroma and properly mixed with animal and vegetable materials using spices and additives such as red bean sugar, caramel, onion, etc. By satisfying the needs of a wider variety of consumers, it is possible to contribute to improving the national diet.
즉, 본 발명은 돈육, 칠면조육 또는 계육등의 원료를 가공시 팥당, 카라멜등을 넣어 단팥맛과 향의 독특한 풍미를 지닌 제품을 개발한 것으로, 돈육, 칠면조육 또는 계육등을 적당한 크기로 세절한 후 팥당, 카라멜등을 적당량의 부원료 및 조미료를 가하여 세절진공혼합기에서 10분 내지 15분간 혼합세절후 내포장재에 충진시키고 살균공정을 거쳐 외포장후 제품화한 것이다.That is, the present invention is to develop a product having a unique flavor of sweet red bean flavor and flavor by putting red sugar sugar, caramel, etc. when processing raw materials such as pork, turkey meat or poultry, and counting pork, turkey meat or poultry to a suitable size After pickling, red bean sugar, caramel, etc. are added to the appropriate amount of subsidiary ingredients and seasonings, and then mixed in a finely divided vacuum mixer for 10 minutes to 15 minutes, and then filled into the inner packaging material through sterilization process, and then packaged and manufactured outside.
실시예를 통하여 본 발명을 구체적으로 설명한다.The present invention will be described in detail through examples.
[실시예 1]Example 1
1. 조성(비율은 중량%)Composition (% by weight)
2. 제조공정2. Manufacturing Process
(1) 돈육 또는 계육, 칠면조육 3m/m 크기로 세절한다.(1) Cut into 3m / m pork or poultry or turkey meat.
(2) (1)의 세절된 원료에 부원료 및 조미료를 실시예 1의 조성이 되도록 하여 진공도 70mmHg이상의 세절 진공혼합기에서 10-15분간 혼합한다.(2) The raw materials of (1) are mixed with the subsidiary ingredients and seasonings in Example 1, and mixed for 10-15 minutes in a 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 제품화 한다.(4) Make product after packing.
[실시예 2]Example 2
본 실시예에서는 본 발명의 특징인 식물성소재 활용과 단팥맛을 내기 위하여 실시예 1과 동일하게 조성함에 있어, 부원료인 팥당조림과 카라멜색소의 양을 변화시킨 후 관능검사를 실시하였다.In the present embodiment, in the same manner as in Example 1 in order to take advantage of the vegetable material and the taste of sweet red beans in the characteristics of the present invention, the sensory test was carried out after changing the amount of adjuvants and caramel pigments as auxiliary ingredients.
관능검사는 10명의 숙련된 판넬요원에 의하여 7단계 기호척도법으로 2회 반복실시하여 던칸(DUNCAN)다범위 검정을 실시하였다.The sensory test was repeated twice by a 7-level symbolic scale by 10 experienced panelists.
관능검사결과 팥당조림 첨가수준이 증가할수록 좋은 것으로 나타났으나 3%와 5%간에는 유의차가 없었으며, 조직감 면에서는 첨가수준 증가에 따라 5%까지는 유의차가 없었으나 7% 첨가시는 제품이 무른 상태였다.The sensory evaluation showed that the addition of the red bean stew added increased, but there was no significant difference between 3% and 5%, and in terms of texture, there was no significant difference up to 5% according to the increase of the level, but the product was soft when 7% was added. It was.
관능검사결과 0.3%까지는 유의차를 보이지 않았으나 0.4% 이상 첨가시에는 평가절하를 나타내었다.As a result of sensory evaluation, there was no significant difference up to 0.3%.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900013754A KR0167342B1 (en) | 1990-09-01 | 1990-09-01 | Composition of meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900013754A KR0167342B1 (en) | 1990-09-01 | 1990-09-01 | Composition of meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR920005907A KR920005907A (en) | 1992-04-27 |
| KR0167342B1 true KR0167342B1 (en) | 1998-12-01 |
Family
ID=19303099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019900013754A KR0167342B1 (en) | 1990-09-01 | 1990-09-01 | Composition of meat products |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0167342B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020093699A (en) * | 2002-10-31 | 2002-12-16 | 허충 | Nature color chicken |
-
1990
- 1990-09-01 KR KR1019900013754A patent/KR0167342B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020093699A (en) * | 2002-10-31 | 2002-12-16 | 허충 | Nature color chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| KR920005907A (en) | 1992-04-27 |
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