CHO, EUN KYUNGKR,조은경,CHONG, HO YEONKR,정호연,KIM, BYEONG CHEOLKR,김병철,LEE, MI YEONKR,이미연,YOO, YOUNG MIKR,유영미,WOO, HYUN JUNGKR,우현정
申请号：
KR1020150112279
公开号：
KR1020160020364A
申请日:
2015.08.10
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for reducing harmful materials of a processed meat product to be roasted wherein, more specifically, generation of the harmful materials such as benzopyrene, a carcinogen, can be reduced, compared to a general charcoal direct roasting method, by cooking the processed meat product to be roasted while superheated steam (SHS) is sprayed to the processed meat product the method for reducing harmful materials of a processed meat product to be roasted has a significant effect of destroying microorganisms calories of the processed meat product can be reduced and the processed meat product with very excellent sensory properties such as taste, smell, color, and texture can be manufactured.COPYRIGHT KIPO 2016본 발명은 구이용 육류가공품의 유해물질 저감 방법에 관한 것으로, 더욱 상세하게는 과열수증기(Superheated steam, SHS)를 분사하면서 구이용 육류가공품을 조리함으로써, 일반적인 숯불직화구이 조리 방법 대비 발암물질인 벤조피렌 등과 같은 유해물질의 생성을 저감시킬 뿐만 아니라, 미생물의 사멸효과가 크고, 열량을 저하시킬 수 있으며, 맛, 향, 색, 조직감 등 관능적 특성이 매우 우수한 육류가공품을 제조할 수 있다.
