Method for making senior-friendly Tteokgalbi

Abstract

The present invention relates to a method for manufacturing elderly-friendly tteokgalbi that provides balanced nutrients, a soft texture, and a distinctive flavor and taste by mixing beef and pork in appropriate proportions and aging it with liquid fermented salt koji.

Description

Method of manufacturing elder-friendly thuckgalbi Technology Field

[0001] The present invention relates to a method for manufacturing elderly-friendly tteokgalbi, and more specifically, to a method for manufacturing elderly-friendly tteokgalbi that provides balanced nutrients, a soft texture, and a differentiated flavor and taste by mixing beef and pork in appropriate proportions and aging it with liquid fermented salt koji. Background Technology

[0002] Tteokgalbi is known as a meat product made by finely grinding rib meat, pounding it with a mallet, mixing it with seasoning, attaching it to the rib bone, or shaping it into a specific form, applying a sauce, and grilling it.

[0003] This type of tteokgalbi can be mixed with various ingredients and molded into various shapes, making it attractive to all age groups. It is a food that is not subject to seasonal trends and has abundant potential for development, allowing for the intake of vitamins, minerals, and high-quality protein.

[0004] Tteokgalbi is easy to eat because the meat is tender, so it can be enjoyed by people of all ages. Furthermore, because it has a consistent standard size, it is suitable for mass production and is also suitable as an instant food, so its consumer base continues to grow.

[0005] Conventional tteokgalbi has the problem of being high in sugar content, which causes adult diseases, while having a low protein content, as it uses a large amount of meat containing fat, adds carbohydrates such as flour for binding, and uses artificial sweeteners such as Miwon and Mijeong for flavor.

[0006] In addition, conventional tteokgalbi had the disadvantage of having a dry texture and lowering the value of the product due to unpleasant odors. The problem to be solved

[0007] The present invention provides tteokgalbi with increased binding power without the use of flour.

[0008] The present invention provides a tteokgeolbi that can eliminate the gamey smell of meat and provide taste and flavor without the use of artificial seasonings.

[0009] The present invention provides tteokgalbi rich in protein, vitamins, iron and zinc, etc. means of solving the problem

[0010] In one aspect, the present invention

[0011] Meat dough step of mixing beef, pork, and powdered seasoning;

[0012] A step of adding liquid fermented salt yeast to the above meat mixture and aging it;

[0013] It includes the step of shaping the aged meat mixture and cooking it,

[0014] The present invention relates to a method for manufacturing elderly-friendly tteokgalbi in which the beef and pork are mixed in a weight ratio of 1:2.5 to 3.5. Effects of the invention

[0015] The method for manufacturing elderly-friendly tteokgalbi according to the present invention can provide balanced nutrients, a soft texture, and a differentiated flavor and taste by mixing beef and pork in appropriate proportions and aging them with liquid fermented salt koji.

[0016] More specifically, the elderly-friendly tteokgalbi produced by the present invention is made by mixing beef and pork in a ratio of about 1:3, so that it contains a large amount of B vitamins and zinc from pork along with the protein and iron nutrients from beef, thereby providing balanced nutrition.

[0017] In addition, the elderly-friendly tteokgalbi produced by the present invention can increase binding strength without using flour by using liquid fermented salt koji and powdered seasoning, and can eliminate meat odors and provide taste and flavor without using artificial seasonings.

[0018] In addition, the liquid type salt koji used in the present invention permeates every corner of the meat mixture, shortening cooking time and tenderizing the meat in a short period. Furthermore, enzymes and microorganisms rapidly diffuse into the meat, which can increase the efficiency of the initial fermentation stage. The liquid fermented salt koji used in the present invention allows various enzymes and microorganisms generated during the fermentation process to enrich the flavor of the meat and break down meat proteins to induce a tender texture. Additionally, through aging, a fermented aroma is added, providing a flavor distinct from ordinary tteokgalbi and enabling the production of a natural, deep taste without artificial seasonings. Brief explanation of the drawing

[0019] Figure 1 is a photograph of the meat mixture (before cooking) and the tteokgalbi (after cooking) of Example 1 and Comparative Examples 2 to 5. Specific details for implementing the invention

[0020] Hereinafter, preferred embodiments of the present invention are described with reference to the drawings. However, the scope of the present invention is not limited to the description of the embodiments or the drawings below. That is, the terms used in this specification are used merely to describe specific embodiments and are not intended to limit the present invention. Unless the context clearly indicates otherwise, the singular expression includes the plural expression. Furthermore, terms such as "comprising" or "having" as used in this specification are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0021] The method for manufacturing elderly-friendly tteokgalbi according to the present invention includes a meat mixture step, an aging step, and a cooking step.

[0022] The above meat dough step is a step of mixing beef, pork, and powdered seasoning.

[0023] Beef and pork are ground using a grinder. For example, the beef and pork can be ground to a size of 2 to 8 mm. When ground to this size, fat and protein are uniformly mixed, resulting in excellent binding power and maintaining a tender texture after cooking.

[0024] Beef and pork can be mixed in a weight ratio of 1:2.5 to 3.5, preferably 1:3.

[0025] Beef is a meat rich in protein and iron that provides a rich umami flavor, but using cuts with low fat content results in a dry or tough texture. Additionally, pork provides a soft and moist texture, but when used alone, it can be excessively greasy or oily.

[0026] If more beef is added than the above range, the texture of the tteokgalbi may be dry and the tender taste may be reduced. If more pork is added than the above range, the tteokgalbi may have a porky smell.

[0027] The method for manufacturing tteokgalbi according to the present invention involves mixing beef and pork in the above ratio, thereby providing balanced nutrition by incorporating a large amount of B vitamins and zinc from pork into the protein and iron nutrients of beef, and also providing a soft yet moist texture without any unpleasant odor or dryness.

[0028] The manufacturing method of the present invention uses powdered seasoning. The powdered seasoning may be onion powder, garlic powder, ginger powder, sugar, and pepper.

[0029] For example, the powder seasoning may have a size of 0.1mm to 0.5mm.

[0030] The above powder seasoning can absorb some moisture during meat mixing to help maintain the juices or regulate moisture balance. For example, ginger powder and garlic powder contain tenderizing components (protease) that soften proteins, which can soften the meat texture.

[0031] Onion powder, garlic powder, ginger powder, sugar, and pepper may each be added in an amount of 0.5 to 2 weight percent relative to the weight of the meat (the combined weight of beef and pork).

[0032] The above mixing step may include a step of mixing the meat and powder seasoning, kneading, and then resting for a predetermined time.

[0033] The aging step is the step of adding liquid fermented salt koji to the above meat mixture and aging it.

[0034] The above aging step may be 10 minutes to 1 hour, preferably 20 minutes to 40 minutes, and more preferably around 30 minutes.

[0035] The above liquid fermented salt koji can be prepared by adding 100 to 150 parts by weight of water, preferably 120 to 130 parts by weight, and 20 to 45 parts by weight of salt, preferably 20 to 40 parts by weight, relative to 100 parts by weight of rice koji, and then fermenting for 5 to 14 days.

[0036] The above rice koji is produced by injecting specific starter cultures into steamed rice and fermenting it. It is used to make fermented foods such as makgeolli, miso paste, vinegar, soy sauce, soju, sweet rice wine, and sake by utilizing the action of various decomposition enzymes produced by the koji bacteria.

[0037] The above rice koji contains over 100 types of enzymes in addition to the three major digestive enzymes, such as amylase, which breaks down carbohydrates into glucose; protease, which breaks down proteins into amino acids; and lipase, which breaks down fats, which aids digestion and helps increase beneficial bacteria in the intestines.

[0038] When water is added to rice koji, the nutritional components and enzymes of the koji can dissolve in the water and become liquefied.

[0039] The above liquid fermented salt koji is in a liquid state and rapidly permeates the meat mixture, shortening cooking time, tenderizing the meat in a short time, and promoting the diffusion of enzymes and microorganisms. That is, the manufacturing method of the present invention can reduce the aging step to within 1 hour, preferably within 30 minutes.

[0040] The above liquid fermented salt koji may be added in an amount of 2.5 to 5 parts by weight, preferably 2.5 to 3.5 parts by weight, relative to 100 parts by weight of the total beef and pork.

[0041] The liquid fermented salt koji used in the present invention contains various enzymes and microorganisms generated during the fermentation process that enrich the flavor of the meat and break down the protein of the meat to induce a tender texture. Additionally, through aging, a fermented aroma is added, providing a flavor distinct from ordinary tteokgalbi and enabling the production of a natural, deep flavor without artificial seasonings.

[0042] The above cooking step is a step of baking the aged meat mixture after shaping it. For example, in the above cooking step, the tteokgalbi is placed at a temperature of at least 160°C and cooked over medium heat while flipping it back and forth. Additionally, once both sides are cooked, the lid of the pan is closed to ensure the inside of the tteokgalbi is cooked evenly.

[0044] The present invention will be described in more detail below through examples. These examples are solely for the purpose of further explaining the present invention, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the invention.

[0046] Preparation of liquid fermented salt koji

[0047] Liquid fermented salt koji was prepared by adding 200g of rice koji, 250ml of water, 70g of salt, and a small amount of 1 to 3 spoons of dipping liquor for disinfection, and then fermenting at room temperature for 7 days.

[0049] Example 1

[0050] Beef (sirloin), pork (shoulder), onion powder, garlic powder, sugar, pepper, ginger powder, and sesame oil were mixed in the proportions shown in Table 1 below, kneaded, and rested for about 10 minutes. The beef (sirloin) and pork (shoulder) were mixed in a weight ratio of 1:3. After resting, 15g of liquid fermented salt koji was added to the meat dough, mixed well, kneaded, and aged for 30 minutes.

[0051] The aged meat was divided into 100g portions and shaped into pieces with a diameter of 8.5cm and a height of 1.5cm. After greasing a pan, the tteokgalbi was placed on the pan at a surface temperature of at least 160℃ and cooked over medium heat while flipping it back and forth. Once both sides were cooked, the lid of the pan was closed to ensure the inside of the tteokgalbi was cooked evenly. At this point, the internal temperature of the tteokgalbi was raised to 71–75℃ while grilling.

[0052] Ingredient Name ratio(%) Weight (g) Beef (sirloin) 25% 125g Pork (shoulder) 75% 375g Fermented salt, yeast 3% 15g Onion powder 1% 5g garlic powder 1% 5g sugar 1% 5g pepper 0.15% 0.75g ginger powder 0.85% 4.25g sesame oil 1% 5g total 108 540

[0053] Comparative Example 1

[0054] Herb salt (about 2.3g) (in powder) was mixed with beef (sirloin), pork (shoulder), onion powder, garlic powder, sugar, pepper, ginger powder, and sesame oil in the proportions of Table 1, kneaded, and then rested for about 10 minutes. After aging for 30 minutes, it was cooked as in Example 1.

[0055] Preference evaluation

[0056] The overall preference of Tteokgalbi was evaluated based on its appearance, color, taste, flavor, juiciness, and chewiness, and the results are shown in Table 2.

[0057] appearance color taste Flavor succulent Chewing ability Overall preference Example 1 6.40 6.60 6.40 6.50 6.20 6.30 6.40 Comparative Example 1 6.20 6.10 5.40 4.70 5.20 6.10 5.30

[0058] Referring to Table 2, Example 1, which used liquid fermented salt koji, was softer and had a deeper flavor compared to Comparative Example 1. In addition, Example 1 had excellent taste, aroma, and overall acceptability even though it did not use artificial sweeteners such as Miwon or Mijeong to enhance the flavor. This is attributed to the fact that the liquid fermented salt koji (enzymes produced during fermentation) infused into the meat mixture breaks down the protein in the meat, providing a soft texture and umami and flavor.

[0059] In addition, Example 1 had a darker and more vivid color compared to Comparative Example 1, so the preference for the appearance was also excellent.

[0060] Meanwhile, it can be confirmed that Example 1 of the present invention is firmly bound as shown in the photograph of Fig. 1, even though carbohydrates such as flour are not added.

[0062] Comparative Examples 2–5: Characteristics of different meat ratios during Tteokgalbi production

[0063] In Table 1, the procedure was carried out in the same manner as Example 1, except that the meat paste was prepared with different meat content: 100% beef (Comparative Example 2), 75% beef and 25% pork (Comparative Example 3), 50% beef and 50% pork (Comparative Example 4), and 100% pork (Comparative Example 5).

[0064] Figure 1 shows the appearance (baked color) and cross-section of the molded meat mixture before cooking and the tteokgalbi after cooking. Table 3 is a table evaluating the characteristics of the tteokgalbi prepared in Example 1 and Comparative Examples 2 to 5.

[0065] Diameter (cm) Thickness (cm) Weight (g) Sample characteristics Comparative Example 2 100% Beef 6.4~6.5 2.4~2.5 70~80 It has a lot of lean meat, so the texture is dry and tough. Comparative Example 3: Beef 75%, Pork 25% 6.4~6.5 2.4~2.5 70~80 Plain and slightly dry Comparative Example 4: Beef 50%, Pork 50% 6.5~6.6 2.4~2.6 71~76 The basic flavor or softness is lacking Example 1 Beef 25%, Pork 75% 6.3~6.5 2.3~2.5 70~80 It tastes the best among the samples 5 pork 100% for comparison 6.3~6.5 2.4~2.5 70~80 The taste is average, and there is a lingering gamey smell of pork.

[0066] Referring to Table 3, it can be seen that Example 1 has superior texture, smell, and taste compared to Comparative Examples 2 to 5.

[0068] Component test analysis

[0069] The crude protein and dietary fiber content of the tteokgalbi prepared in Example 1 were analyzed and are shown in Table 4 (Analysis institution: Jain Food Research Institute).

[0070] item result Energy (kcal / 100g) 243 Crude protein (g / 100g) 21.82 Dietary fiber (g / 100g) 14.71 Moisture (g / 100g) 58.76 Carbohydrates (g / 100g) 1.06 Sugars (g / 100g) 0.83 crude fat (g / 100g) 16.85 Saturated fat (g / 100g) 13.47 Trans fat (g / 100g) 0.02 Cholesterol (mg / 100g) 76.14 Sodium (mg / 100g) 258.2

[0071] Referring to Table 4, it was confirmed that the tteokgalbi produced by the present invention is rich in protein and dietary fiber, while having a very low content of carbohydrates or sugars. In addition, the tteokgalbi produced by the present invention is made by mixing two types of meat in an appropriate ratio, so that it contains a large amount of B vitamins and zinc from pork along with the protein and iron nutrients from beef, thereby providing balanced nutrition.

[0073] Although preferred embodiments of the present invention have been described in detail above, such description is merely for describing and disclosing exemplary embodiments of the invention. Those skilled in the art will readily recognize that various changes, modifications, and variations are possible from the above description and the accompanying drawings without departing from the scope and essence of the invention.

Claims

Claim 1 Meat dough step of mixing beef, pork, and powdered seasoning; A step of adding liquid fermented salt koji to the above meat mixture and aging it; and It includes the step of shaping the aged meat mixture and cooking it, A method for manufacturing elderly-friendly tteokgalbi characterized by mixing the beef and pork in a weight ratio of 1:2.5 to 3.

5. Claim 2 In claim 1, the method for manufacturing the elderly-friendly tteokgalbi comprises the step of producing liquid fermented salt koji by adding 100 to 150 parts by weight of water and 20 to 45 parts by weight of salt relative to 100 parts by weight of rice koji, and fermenting for 5 to 14 days. A method for manufacturing elderly-friendly tteokgalbi, characterized in that the above liquid fermented salt koji comprises 2.5 to 5 parts by weight per 100 parts by weight of the total of the beef and pork.

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