KR101006566B1 - A health beef jerky of a soft flesh and the manufacturing method - Google Patents
A health beef jerky of a soft flesh and the manufacturing method Download PDFInfo
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- KR101006566B1 KR101006566B1 KR1020100048839A KR20100048839A KR101006566B1 KR 101006566 B1 KR101006566 B1 KR 101006566B1 KR 1020100048839 A KR1020100048839 A KR 1020100048839A KR 20100048839 A KR20100048839 A KR 20100048839A KR 101006566 B1 KR101006566 B1 KR 101006566B1
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- meat
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Images
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 육포 및 그 제조방법에 관한 것으로서, 이를 보다 상세히 설명하면 쇠고기 및 돼지고기를 사용하여 육포를 제조할 시 딱딱하지 않고 부드러운 육질을 제공하여 식감을 향상시키면서 영양 손실이 적고, 인체에 해로운 방부제, 발색제, 화학조미료 등을 사용하지 않아 건강증진에도 일조토록 한 육질이 부드러운 건강육포 및 그 제조방법을 제공코자하는 것이다.
The present invention relates to a beef jerky and a method for manufacturing the same, which will be described in more detail, in the preparation of beef jerky using beef and pork, it provides a hard and soft meat to improve the texture while reducing the loss of nutrition and harmful to the human body. It does not use colorants, chemical seasonings, etc. to provide a healthy meat jerky and a method of manufacturing the meat to help promote health.
상기 육포 및 그 제조방법에 있어서, 일반적으로 육포는 쇠고기를 양념하여 얇게 펴서 말린 식품으로 식량을 저장하기 위한 수단으로 발달한 가공법으로 물과 풀밭을 따라 옮겨가며 소나 양 따위의 가축을 기르던 유목민들에 의해 크게 발달하였으며, 우리나라에서도 삼국시대 이전부터 식량으로 사용한 것으로 추측되며, 문헌상으로는 삼국사기의 신라본기 신문왕 3년의 폐백품목에서 처음 나타난 기록이 있는 것으로 조상의 슬기와 혼이 담겨있는 민속 고유 전통식품 중의 하나로서, 과거에는 귀한 식품이었기 때문에 주로 귀한 손님에게 대접하는 술안주 및 다과용으로 이용되었고, 특히 폐백용으로 주로 이용되었으며, 현재에도 육포를 만들고 사용하는 방법에 대하여 연구개발이 경주되고 있으며, 여러 문헌이나 책 따위에 존재하고 있으며, 사람들이 안주 등으로 널리 즐겨먹고 있는 실정이다.In the above beef jerky and manufacturing method thereof, beef jerky is generally a processing method developed as a means for storing food as a thin food, which is dried by thinly seasoning beef, and moved to water and grasses to nomads who raised livestock such as cattle or sheep. It is believed to have been developed in Korea since the Three Kingdoms Period, and it is the first record in the three hundred years of the Silla-Bong Shik-Bae newspaper King of Samguk Sagi. For example, in the past, because it was a precious food, it was mainly used for snacks and refreshments serving special guests, especially for whitening, and now, research and development is still being made on how to make and use beef jerky. Exist in books and books This snack is widely eaten.
또한 상기 육포는 예전부터 쇠고기를 주로 사용하여 왔으나, 근자에는 돼지고기를 사용하여 제조하는 방법도 널리 보편화되어 있었던 것으로 돼지고지와 쇠고기를 혼합하여 사용하기도 한다.In addition, the beef jerky has been mainly used beef from the past, but the method of manufacturing using pork in the roots of the widely used is also used to mix the pork and beef.
이러한 종래 육포를 제조하는 방법으로는 쇠고기 및 돼지고기의 엉덩이(=우둔;牛臀 및 돈둔;豚臀) 부위 살을 얇게 저미어 조미 및 숙성시킨 후 고온에서 오랜 시간동안 건조시켜서 수분 함량이 22~25%정도 함유되게 건조하며, 장기간 보존을 위해 방부제(솔빈산칼륨)를 사용하며, 상기 조미 시 육포를 보다 먹음직스럽게 하기 위해 아질산나트륨 등의 화학 발색제를 첨가하거나 맛과 향을 높이기 위해 L-글루타민산나트륨 등의 각종 화학조미료를 첨가하여 제조하고 있었으나, 이러한 방법으로 제조된 종래 육포는 수분 함량이 적어 육질이 딱딱하여 이가 부실한 사람들은 섭취하기가 곤란하다는 단점을 가지고 있었으며, 고온에서 건조하므로 건조 시 영양분의 손실이 극심하였으며, 발암 물질을 형성하거나 많이 섭취할 경우 구토, 빈혈 등의 부작용을 일으키며 혈관확장 및 혈액의 효소 운반을 방해하기도 하는 아질산나트륨을 발색제로 사용하는 등 인체에 유해한 방부제, 발색제 및 각종 화학조미료 등을 다량으로 사용하므로 이러한 육포를 대거 및 지속적으로 섭취할 경우 성인병, 암 등의 각종 질병을 유발시켜 건강에 극히 해로운 등 다수의 문제점을 가지고 있었던 것이다.
Such conventional beef jerky may be prepared by thinly seasoning and ripening the flesh of beef and pork hip (= dun; 牛 臀 and pork dun; 豚 臀) and drying it at a high temperature for a long time. Dry to contain about%, preservatives (potassium sorbate) for long-term preservation, add chemical coloring agents such as sodium nitrite to make beef jerky more delicious when seasoning or sodium L- glutamate to enhance taste and flavor It was prepared by adding various kinds of chemical seasonings, but conventional beef jerky prepared by this method has a disadvantage in that it is difficult to eat by people who have poor teeth due to its low moisture content and it is hard to eat. Loss was severe and caused side effects such as vomiting and anemia if carcinogens were formed or consumed in large amounts. Sodium nitrite, which is used to hinder the expansion of blood vessels and the transport of enzymes in the blood, is used as a colorant, so it uses a large amount of preservatives, colorants, and various chemical seasonings that are harmful to the human body. Caused various diseases of the extremely harmful to health and had a number of problems.
본 발명에서는 상기한 종래 기술의 제반 문제점들을 해결코자 새로운 기술을 창안한 것으로서, 본 발명은 종래의 육포 제조방법에서 수분 함량을 대폭 낮추고, 각종 유해성 첨가물을 첨가함으로써 육질이 딱딱해지고 건강에 유해하던 병폐를 없애고자 육포의 수분 함량을 높이고, 유해성 첨가물 대신 인체에 이로운 천연색소 및 천연조미료와 건강물질을 첨가시키고, 장기보관을 위해 방부제 대신 진공포장 및 살균처리를 행함으로써 부드러운 육질을 제공하여 식감을 극대화시키며, 각종 질병을 방지로 인하여 건강증진에도 일조하며, 육포 자체가 갖는 영양분의 파괴를 최소화하도록 한 육포 및 그 제조방법을 제공함에 발명이 해결하려는 과제를 두고 본 발명을 완성한 것이다.
In the present invention, to solve the above-mentioned problems of the prior art, a new technology was devised, and the present invention significantly lowered the water content in the conventional beef jerky manufacturing method, and added various harmful additives to make the meat hard and harmful to health. Maximize the texture by increasing the moisture content of the beef jerky, adding natural pigments, natural seasonings and health substances instead of harmful additives, and vacuum packaging and sterilization instead of preservatives for long-term storage. The present invention has been completed with the problem to be solved by providing a beef jerky and a method of manufacturing the same, which contributes to health promotion by preventing various diseases, and minimizes the destruction of nutrients that the beef jerky itself has.
상기한 발명의 과제를 해결하기 위한 구체적인 수단으로 본 발명에서는 가시오가피진액 및 홍삼바실러스를 포함하는 천연조미료와 천연색소를 조미배합하여 숙성한 후 자체 수분이 46~50%가 되도록 저온으로 짧은 시간 건조시켜서 육질이 부드러운 건강육포를 제조함에 있어서, 선도가 양호하고 기름이 적은 쇠고기 및 돼지고기의 엉덩이 살을 구비하는 재료구비단계와, 상기 재료구비단계에서 구비된 엉덩이 살에 붙은 기름을 칼로 완전하게 제거하는 정형단계와, 정형단계에서 기름이 완전하게 제거된 정형육을 8~10mm정도로 얇게 저미는 슬라이스 절단단계와, 상기 절단단계에서 얇게 저며진 고기 하나 하나에 천연재료로 이루어진 혼합조미료와 천연색소를 배합하는 조미배합단계와, 조미배합단계에서 조미료와 색소가 배합된 고기를 10℃의 저온창고에서 24시간동안 숙성시키는 숙성단계와, 상기 숙성단계를 거친 고기를 냉풍건조기에서 자체 수분이 46~50%가 되도록 건조기 내부온도를 40℃로 하여 3시간동안 건조하는 건조단계와, 건조 후 규격별로 계량하여 포장지에 넣는 포장내입단계와, 고기가 내입된 포장지를 진공포장기에서 진공접착하는 진공포장단계와, 진공포장된 제품을 온도 95℃의 살균기에서 20분간 살균하는 살균단계를 거쳐서 육질이 부드러운 건강육포가 완성되도록 한 것을 특징으로 한다.
In the present invention as a specific means for solving the problems of the present invention by seasoning and blending natural seasonings and natural pigments, including ginseng bark extract and red ginseng Bacillus and dried for a short time at a low temperature so that its own moisture is 46-50% In the manufacture of healthy meat jerky, the material preparation step comprising the butt meat of good freshness and low oil beef and pork, and the oil attached to the butt meat provided in the material preparation step to completely remove with a knife In the shaping step, a slice cutting step of thinly sliced cut meat which is completely removed from oil in the shaping step to about 8 ~ 10mm, and mixes seasonings and natural pigments made of natural ingredients to each thinly sliced meat in the cutting step Cold seasoning at 10 ℃ for meat containing seasoning and pigment in seasoning mixing step and seasoning mixing step Aging step of aging for 24 hours at, and drying step of drying the meat after the aging step for 3 hours at a temperature inside the dryer to 40 ℃ so that the moisture in the cold air dryer 46 ~ 50%, and after drying by specifications Soft and healthy meat through the package in-feeding step of weighing and putting it into the packing paper, vacuum packing step of vacuum-gluing the packing paper containing meat in the vacuum packing machine, and sterilization step of sterilizing the vacuum-packed product in a sterilizer with a temperature of 95 ℃ for 20 minutes. Characterized by the jerky to be completed.
상술한 과제 해결을 위한 구체적인 수단에 의하면, 본 발명의 육질이 부드러운 건강육포의 제조방법 중 조미배합단계에서 종래 유해한 화학조미료와 발암물질로 분류되어 식약청에서도 그 사용을 일부 제한하는 아질산나트륨 등의 화학 발색제를 사용하여 각종 유해 질병의 발생을 초래하던 것에 반하여 천연조미료와 천연색소를 사용하여 조미를 행하므로 유해 질병의 발생을 최소화하므로 건강증진에 일조할 수 있으며, 이로 인하여 육가공 식품에 대한 좋지 않은 선입견을 없앨 수 있으며, 조미배합단계 및 숙성단계를 거친 후 건조단계에서 저온으로 짧은 시간 건조를 행하여 육포 자체의 수분 함량을 종래 육포가 22~25%이던 것에 반하여 46~50%로 높이므로 육질이 부드러워서 이가 좋지 않은 사람이라도 보다 용이하게 섭취할 수 있으며, 육포를 십을 때 이에 무리를 주지 않아 치아 건강에도 월등한 효과를 득할 수 있으며, 종래 고온으로 건조 시 영양소가 파괴되던 것에 비해 저온으로 건조시키므로 영양소 파괴를 대폭 줄일 수 있으며, 건조단계 후 육포를 진공포장하여 살균하므로 종래 육포를 장기간 보관하기 위해 방부제를 사용하던 것에 반하여 진공포장만으로도 충분히 육포를 장기간 보관할 수 있으므로 이 역시 방부제 사용을 억제하여 건강에 일조할 수 있는 것이며, 또한 상기 조미배합단계에서 천연재료로 이루어진 혼합조미료에 가시오가피진액와 홍삼바실러스 등 건강에 유익한 첨가물을 첨가시켜서 다양한 약리효과를 얻을 수 있음과 더불어 육포에 특유의 맛과 향이 나도록 한 등 그 기대되는 효과가 다대한 발명이다.
According to the specific means for solving the above problems, the meat of the present invention is classified as harmful chemical seasonings and carcinogens in the seasoning blending step of the manufacturing method of soft healthy beef jerky, such as sodium nitrite, which restricts its use even in the KFDA. In contrast to the use of colorants, the use of natural seasonings and natural pigments is used to prevent the occurrence of various harmful diseases, thereby minimizing the occurrence of harmful diseases, thereby contributing to health promotion. After the seasoning blending step and the ripening step, the drying step is performed for a short time at low temperature to increase the moisture content of the beef jerky itself to 46 to 50%, compared to 22 to 25% of the beef jerky, Even people who do not have good teeth can eat more easily. When it does not overdo it, it is possible to obtain a superior effect on dental health.Because it is dried at a low temperature compared to the nutrients destroyed when dried at a high temperature, it can drastically reduce nutrient destruction and vacuum sterilizes beef jerky after the drying step. In contrast to the conventional use of preservatives for long-term storage of beef jerky, vacuum packaging alone can sufficiently store beef jerky for a long time, which is also conducive to health by inhibiting the use of preservatives. It is a great invention to add various beneficial pharmacological effects by adding health-adding additives such as ginseng ogagingin extract and red ginseng bacillus, and to make the beef jerky have a unique taste and aroma.
도 1은 본 발명의 육포 제조방법을 개략적으로 보인 공정도1 is a process diagram schematically showing a jerky manufacturing method of the present invention
본 발명을 상기한 공정도와 함께 보다 구체적으로 설명하면 다음과 같다.Referring to the present invention in more detail with the above-described process chart as follows.
먼저 선도가 양호하고 기름이 적은 쇠고기 및 돼지고기의 엉덩이 살을 구비하여 엉덩이 살에 붙은 기름을 칼로 완전하게 제거하고, 기름이 완전하게 제거된 정형육을 8~10mm정도로 얇게 저미어서 슬라이스 절단하며, 얇게 저며진 고기 하나 하나에 천연재료로 이루어진 혼합조미료와 천연색소를 배합하며, 천연조미료와 천연색소가 배합된 고기를 10℃의 저온창고에서 24시간동안 숙성시키며, 이때 상기 천연재료로 이루어진 혼합조미료는 설탕, 죽염, 대두단백, 천연조미진액, 마늘, 생강, 후추, 가시오가피진액, 홍삼바실러스, 솔비톨 등으로 구성되어 고기에 배합하며, 육포를 보다 먹음직스럽게 보이도록 색상을 내기 위해서 사용하는 천연색소로는 홍국색소, 고량색소, 치자황색소, 락색소와 천연 발색보조제인 비타민C를 상기 천연조미료와 혼합하여 고기에 배합토록 하며, 상기 천연조미진액은 다시마, 멸치, 무, 명태두(頭)를 적당량으로 조리용기에 넣고 끓인 원액을 사용하며, 기능성 첨가물인 가시오가피진액은 적당량의 가시오가피나무, 열매, 잎, 뿌리를 삶은 추출물 원액을 사용하며, 기능성 첨가물인 홍삼바실러스는 홍삼, 콩, 진피, 식염을 적당량 혼합하여 이를 발효시킨 것(발효에 의하여 얻어진 균을 활용하여, 유니태인(Uni Thayne)이라는 새로운 단백질(New protein)이 생성되도록 한 것으로서, 홍삼바실러스는 기존에 개발되어 있는 것이므로 제조방법 등의 보다 상세한 설명은 생략토록 함)을 사용한다.First, the hip meat of beef and pork with good freshness is provided, and the oil attached to the hip meat is completely removed with a knife, and the sliced cut meat is sliced into thin slices of about 8 ~ 10mm. Each seasoned meat is blended with natural seasonings and natural pigments, and the seasonings with natural seasonings are aged for 24 hours in a low-temperature warehouse at 10 ° C. Is composed of sugar, bamboo salt, soy protein, natural seasoning juice, garlic, ginger, pepper, ginseng skin extract, red ginseng bacillus, sorbitol, etc. Red pigment, high pigment, gardenia yellow, lactose and vitamin C, a natural color supplement, are mixed with the natural seasoning The natural seasoning liquor is prepared by boiling the appropriate amount of kelp, anchovy, radish, pollack and soybean in a cooking container and using the boiled stock solution. The extract is boiled, and the functional additive red ginseng bacillus is fermented by mixing red ginseng, soybean, dermis, and salt in an appropriate amount (using a bacterium obtained by fermentation, a new protein called Uni Thayne) protein) to be produced, since red ginseng Bacillus has been developed previously, a more detailed description of the manufacturing method, etc. will be omitted).
상기와 같이 천연조미료와 천연색소를 배합하여 숙성을 거친 고기를 냉풍건조기에서 자체 수분이 46~50%가 되도록 건조기 내부온도를 40℃로 하여 3시간동안 건조하며, 건조 후 규격별로 계량하여 포장지에 넣은 후 포장지를 진공포장기에서 진공접착하여 포장하며, 진공포장된 제품을 온도 95℃의 살균기에서 20분간 살균하여 육질이 부드럽고 건강에 좋은 육포를 완성하며, 살균 완료된 육포제품의 물기를 제거한 후 박스에 수량을 맞추어 담아서 박스포장하며, 박스체로 냉장실에 보관하고 있다가 제품의 주문 발생 시 냉장실에서 꺼내어 출고토록 한다.As described above, the seasoned meat is blended with natural seasoning and dried for 3 hours at 40 ℃ so that the moisture is 46-50% in a cold air dryer. After packing, the package is vacuum-adhesive packed in a vacuum packaging machine, and the vacuum-packed product is sterilized for 20 minutes in a sterilizer with a temperature of 95 ℃ to complete the meat tenderness and healthful beef jerky. The quantity should be packed and boxed. It should be stored in the fridge in a box and then removed from the fridge when the product is ordered.
상기한 바와 같이 제조되는 육포는 건조 시 저온으로 짧은 시간에 건조를 행하여 46~50%의 수분 함량을 가지도록 한 것으로서, 종래 육포에 비하여 수분 함량이 높아서 그 육질이 부드러우며, 조미배합단계에서 천연조미료와 천연색소를 사용하여 L-글루타민산나트륨 등의 화학조미료와 아질산나트륨 등의 발색제를 사용하지 않으므로 건강증진에 일조하며, 육포를 장기간 보관하기 위해 솔빈산칼륨 등의 방부제를 사용하지 않고 상기에서와 같이 진공포장 및 살균처리를 행하므로 이 역시 인체에 유해한 성분의 섭취를 최소화시켜서 건강을 보다 증진시키도록 한 것이다.Beef jerky is prepared as described above to have a moisture content of 46 to 50% by drying in a short time at a low temperature when drying, the moisture content is higher than the conventional beef jerky, the meat is soft, natural in seasoning step By using seasonings and natural pigments, it does not use chemical seasonings such as L-glutamate and coloring agents such as sodium nitrite, which contributes to health promotion, and does not use preservatives such as potassium sorbate for long-term storage of beef jerky. Since vacuum packaging and sterilization are performed together, this is to minimize the intake of harmful ingredients to the human body to further promote health.
상기한 본 발명의 육포의 제조방법에 사용되는 가시오가피는 예로부터 우리나라와 중국에서 식물종간의 구별 없이 오가피나무로 통칭하여 왔고, 특히 신경통, 관절염, 당뇨 및 강장제로 널리 이용된 귀중한 약나무로서, 그 유래를 보면 허준의 동의보감, 세종조의 향약집성방, 중국의 신농본초경, 본초강목 등의 고서에 오갈피류를 각종 병증을 치료하는데 사용되는 한약재로 사용한 기록이 전해오고 있으며, 옛 소련의 학자들이 처음 "기적의 약효를 지닌 천연약물"로 발표한 후 세계적인 주목을 받고 있으며, 오가삼이라 하여 신경쇠약, 식욕부진, 건망증, 불면증, 고혈압, 저혈압, 정력 감퇴, 노화현상 병후나 산후의 자양강장제 및 치료제로, 운동선수나 정신노동자들에 피로회복제로 사용되어 왔으며, 항암, 면역력, 집중력, 행동력 강화에도 효과적이며, 특이한 냄새가 있고 맛은 맵고 쓰며 성질은 따뜻하며, 연하게 다려서 보리차 대용으로 이용할 수도 있는 것으로 뿌리의 껍질이나 줄기의 껍질로 담근 오가피술은 요통, 손발 저림, 반신불수 등에 효과가 높은 것으로 알려져 있으며, 뿌리를 짜낸 즙은 방사능을 비롯한 갖가지 화학물질의 독을 풀어주고, 혈액 속의 콜레스테롤을 낮추며, 혈당치를 낮추고, 신경장애를 치료할 뿐만 아니라, 지구력과 집중력을 키워주고, 뇌의 피로를 풀어주며, 눈과 귀를 밝게 하고, 모든 신체의 기능에 활력을 주고 다양한 질병을 예방하는데 도움이 된다.Prickly Ogapi used in the method of manufacturing the jerky of the present invention described above has been collectively referred to as Ogapi tree without distinction between plant species in Korea and China, especially as a valuable weak tree widely used as neuralgia, arthritis, diabetes and tonic, The origins of this book have been written in ancient books such as Heo Jun's consent, the King Sejong's fragrances, Chinese New Herbal and Chinese Herbal Medicine, and the use of ogal blood as a medicinal herb used to treat various conditions. It has been attracting worldwide attention since it was announced as "Natural medicine with medicinal effects", and it is known as Ogasam, nervous breakdown, anorexia, forgetfulness, insomnia, hypertension, hypotension, energy loss, aging and postpartum nourishment tonic and treatment. It has been used as a fatigue remedy for athletes and mental workers, and it is effective in strengthening anticancer, immunity, concentration and behavioral power. It has a peculiar smell, tastes hot and bitter, warm in nature, and can be used as a substitute for barley tea because it is lightly ironed. Ogapisu, which is dipped in the bark of the root or stem, is known to be effective in low back pain, numbness of hands and feet, and incompatibility. , Juices from roots can release radiation and other chemicals, lower blood cholesterol, lower blood sugar levels, treat neurological disorders, improve endurance and concentration, release brain fatigue, It brightens the ears and the ears, revitalizes all the body's functions and helps prevent various diseases.
또한 본 발명의 육포의 제조방법에 사용되는 홍삼바실러스는 인터페론(interferon)을 유발하는 인터페론 유도체 역할을 하여 면역을 강화함으로써 식중독 등의 질병에 대한 면역강화기능이 탁월하며, 항(抗)유전독성(遺傳毒性)효과가 있어 DNA손상을 억제시키며, 암 발생 확률을 낮추며, DNA손상 억제 효과에 대한 실험을 실시한 결과 홍삼의 18배, 일반 청국장의 36배 효능이 있는 것으로 알려져 있으며, 콜레스테롤을 저하시키고 혈전을 용해시켜주는 기능을 한다.
In addition, red ginseng bacillus used in the preparation method of the jerky of the present invention acts as an interferon derivative that induces interferon (enhanced) immunity to enhance immunity against diseases such as food poisoning, anti-genetic toxicity ( It is known to have the effect of suppressing DNA damage, lowering the probability of cancer, and the effect of inhibiting DNA damage.It is known to be 18 times more effective than red ginseng and 36 times more effective than normal Cheonggukjang. It dissolves.
1. 재료구비단계1. Material preparation stage
선도가 양호하고 기름이 적은 쇠고기 및 돼지고기의 엉덩이 살을 소 및 돼지의 엉덩이 부위에서 잘라내어 구비하는 재료구비단계를 거친다.Good freshness and less oily beef and pork butt cuts are provided at the buttocks of beef and pork go through the material preparation step.
2. 정형단계2. Formation stage
상기와 같이 재료구비단계에서 구비된 엉덩이 살에 붙은 기름(지방)을 칼로 완전하게 제거해 내어 정형육을 준비하는 정형단계를 거친다.As described above, the oil (fat) adhered to the hip meat provided in the material preparation step is completely removed with a knife to go through the shaping step to prepare the orthopedic meat.
3. 슬라이스 절단단계3. Slice Cutting Step
상기한 정형단계에서 기름이 완전하게 제거된 정형육을 8~10mm정도로 얇게 저미는 슬라이스 절단단계를 통해서 고기를 슬라이스로 얇은 두께로 절단토록 한다.The meat is sliced into thin slices through a slice cutting step of thinly sliced sliced meat of about 8 to 10 mm in which the oil is completely removed in the shaping step.
4. 조미배합단계4. Seasoning Mixing Step
상기 절단단계에서 얇게 저며진 고기 하나 하나에 천연재료로 이루어진 혼합조미료와 천연색소를 배합하는 조미배합단계를 거치되, 배합비율은 중량비로 상기 절단단계를 거쳐 얇게 저며진 고기(쇠고기 또는 돼지고기) 86.1%에 설탕 4%, 죽염 1.5%, 대두단백 2%, 천연조미진액 0.4%, 마늘 0.1%, 생강 0.05%, 후추 0.025%, 가시오가피진액 3%, 홍삼바실러스 0.2%, 솔비톨 2%가 혼합되어 이루어진 천연재료의 혼합조미료와 천연색소 0.2%, 비타민C 0.425%를 배합토록 하여 고기에 조미가 잘 이루어지도록 함과 동시에 먹음직스러운 빛깔을 갖도록 한다.In the cutting step, the thinly sliced meat is subjected to a seasoning blending step of mixing a natural seasoning and a mixed seasoning made of natural ingredients, and the blending ratio is thinly sliced meat (beef or pork) through the cutting step in weight ratio. 86.1% sugar 4%, bamboo salt 1.5%, soybean protein 2%, natural seasoning juice 0.4%, garlic 0.1%, ginger 0.05%, pepper 0.025%, thorny skin extract 3%, red ginseng bacillus 0.2%, sorbitol 2% Mixed seasonings made with natural ingredients, 0.2% of natural pigments and 0.425% of vitamin C are mixed to make the meat seasoned well and have a delicious color.
5. 숙성단계5. Ripening step
상기 조미배합단계에서 천연조미료와 천연색소가 배합된 고기를 저온창고에서 내부온도를 10℃로 설정하여 24시간동안 숙성시키는 숙성단계를 거쳐 맛과 향을 배가시키도록 한다.In the seasoning step of mixing the seasoning and natural pigments in the low-temperature warehouse to set the internal temperature to 10 ℃ through a ripening step for 24 hours to double the taste and flavor.
6. 건조단계6. Drying Step
상기 숙성단계를 거친 고기를 냉풍건조기에서 육포의 자체 수분이 46~50%가 되도록 건조기 내부온도를 40℃로 설정한 후 3시간동안 건조하는 건조단계를 거치도록 해서 저온으로 짧은 시간에 건조함으로써 육포가 수분을 많이 함유하도록 하여 육질을 부드럽게 한다.Beef jerky by drying the meat after the aging step to a low temperature by going through the drying step to dry for 3 hours after setting the internal temperature of the dryer to 40 ℃ so that the moisture of the beef jerky 46 ~ 50% in a cold air dryer Make the meat softer by making it contain more moisture.
7. 포장내입단계7. Package insertion stage
상기 건조단계를 거쳐 육포를 건조한 후 규격별로 계량하여 포장지에 넣는 포장내입단계를 거치고,After drying the beef jerky through the drying step through a packaging inter-incorporation step to measure by size and put into a wrapping paper,
8. 진공포장단계8. Vacuum packing step
육포가 내입된 포장지를 진공포장기에서 진공접착하는 진공포장단계를 거친 다음,After the vacuum packaging step of vacuum bonding the beef jerky wrapped paper in the vacuum packaging machine,
9. 살균단계9. Sterilization Step
상기와 같이 진공포장된 육포제품을 온도 95℃의 살균기에서 20분간 살균하는 살균단계를 거쳐서 육포를 완성한다.The jerky is completed through a sterilization step of sterilizing the vacuum-packed beef jerky product as described above in a sterilizer having a temperature of 95 ° C. for 20 minutes.
10. 박스포장단계 및 냉장보관단계10. Box packing step and cold storage step
상기와 같이 진공포장단계와 살균단계를 거쳐서 진공포장 및 살균이 완료된 육포제품의 포장 외부의 물기를 제거한 후 박스에 수량을 맞추어 담아서 포장하는 박스포장단계와, 박스체로 냉장실에 보관하는 냉장보관단계를 거치고,After the vacuum packaging step and sterilization step as described above, the vacuum packaging and sterilization is completed, the box packaging step to remove the moisture from the outside of the packaging and put the quantity in the box and packaged, and the cold storage step to store in the refrigerator in a box body Going through,
11. 출고단계11. Shipping stage
상기에서와 같이 냉장실에 보관된 육포를 제품 주문 시 냉장실에서 꺼내어 출고하는 출고단계를 거쳐서 육포를 소비자에게 제공토록 한다.As described above, the beef jerky stored in the refrigerating compartment is taken out of the refrigerating compartment when the product is ordered to be shipped to the consumer via the jerky.
Claims (3)
상기 조미배합단계에서 중량비로 얇게 저며진 고기 86.1%에 설탕 4%, 죽염 1.5%, 대두단백 2%, 천연조미진액 0.4%, 마늘 0.1%, 생강 0.05%, 후추 0.025%, 솔비톨 2%의 천연재료로 이루어진 천연혼합조미료와 0.2%의 천연색소를 배합하며, 천연재료인 가시오가피진액 3%, 홍삼바실러스 0.2%, 비타민C 0.425%를 배합하여 건강에 좋고, 특유의 맛과 향이 나도록 한 것을 특징으로 하는 육질이 부드러운 건강육포 제조방법.The material preparation stage comprising the butt meat of beef and pork with good freshness and the low oil, the shaping step of completely removing the oil attached to the buttocks provided in the material preparation step with a knife, and the oil completely in the shaping step. Sliced sliced sliced removed meat to 8 ~ 10mm, seasoned blending step of blending seasoning and pigment into each thinly sliced meat in cutting step, and seasoning blending and coloring in seasoning step A aging step of aging for 24 hours in a low temperature warehouse at 10 ° C., and a drying step of drying the meat after the aging step at 40 ° C. for 3 hours so that its moisture is 46-50% in a cold air dryer; After the drying, the packing in-feeding step of weighing according to the standard and putting it in the packing paper, the vacuum packing step of vacuum-gluing the packing paper containing the meat in the vacuum packing machine, and the vacuum In the production method of the conventionally known jerky it made spilling the product stored in the sterilizer temperature of 95 ℃ sterile sterilizing for 20 minutes;
In the seasoning step, 86.1% of thinly sliced meat by weight ratio, sugar 4%, bamboo salt 1.5%, soy protein 2%, natural seasoning solution 0.4%, garlic 0.1%, ginger 0.05%, pepper 0.025%, sorbitol 2% natural It is a natural blending seasoning consisting of ingredients and 0.2% of natural pigments. It contains 3% of thorny skin extract, 0.2% of red ginseng bacillus, and 0.425% of vitamin C. It is good for health and has a unique taste and aroma. Healthy beef jerky manufacturing method that is soft meat.
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Cited By (9)
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| CN105942233A (en) * | 2016-05-24 | 2016-09-21 | 内蒙古旺牛食品有限公司 | Beef jerky with pickled pepper and making method thereof |
| KR101883859B1 (en) | 2018-03-09 | 2018-08-30 | 주식회사 미래셀바이오 | Manufacturing method for jeju black cattle jerky and black cattle jerky manufactured by the same |
| CN109601824A (en) * | 2019-02-01 | 2019-04-12 | 上海理工大学 | A kind of red yeast rice haematochrome color fixative and its application |
| KR20190078740A (en) | 2017-12-27 | 2019-07-05 | 목포대학교산학협력단 | A method of preparing dried salmon jerky using subcritical water extracts of gracilarea verucosa and a dried salmon jerky prepared by the method |
| KR20190085671A (en) | 2018-01-11 | 2019-07-19 | 세한식품 주식회사 | Method of Beef jerky |
| KR20200073444A (en) | 2018-12-14 | 2020-06-24 | 최재천 | jerky manufacturing method using yacon |
| KR20220098631A (en) | 2021-01-04 | 2022-07-12 | 농업회사법인 주식회사 해오름 | Method for manufacturing ground meat jerky using dried persimmon |
| KR20220098630A (en) | 2021-01-04 | 2022-07-12 | 농업회사법인 주식회사 해오름 | Method for manufacturing ground meat jerky using ripe persimmon |
| JP7282955B1 (en) | 2022-06-23 | 2023-05-29 | 日本ハム株式会社 | Dried meat product and method of making same |
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| KR19990083999A (en) * | 1999-09-06 | 1999-12-06 | 이준수 | The production method of a slice of half-dried meat |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942233A (en) * | 2016-05-24 | 2016-09-21 | 内蒙古旺牛食品有限公司 | Beef jerky with pickled pepper and making method thereof |
| KR20190078740A (en) | 2017-12-27 | 2019-07-05 | 목포대학교산학협력단 | A method of preparing dried salmon jerky using subcritical water extracts of gracilarea verucosa and a dried salmon jerky prepared by the method |
| KR20190085671A (en) | 2018-01-11 | 2019-07-19 | 세한식품 주식회사 | Method of Beef jerky |
| KR101883859B1 (en) | 2018-03-09 | 2018-08-30 | 주식회사 미래셀바이오 | Manufacturing method for jeju black cattle jerky and black cattle jerky manufactured by the same |
| KR20200073444A (en) | 2018-12-14 | 2020-06-24 | 최재천 | jerky manufacturing method using yacon |
| CN109601824A (en) * | 2019-02-01 | 2019-04-12 | 上海理工大学 | A kind of red yeast rice haematochrome color fixative and its application |
| KR20220098631A (en) | 2021-01-04 | 2022-07-12 | 농업회사법인 주식회사 해오름 | Method for manufacturing ground meat jerky using dried persimmon |
| KR20220098630A (en) | 2021-01-04 | 2022-07-12 | 농업회사법인 주식회사 해오름 | Method for manufacturing ground meat jerky using ripe persimmon |
| JP7282955B1 (en) | 2022-06-23 | 2023-05-29 | 日本ハム株式会社 | Dried meat product and method of making same |
| JP2024001921A (en) * | 2022-06-23 | 2024-01-11 | 日本ハム株式会社 | Dried meat product and production method thereof |
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