KR100481752B1 - A hambuger patty added the powder of chestnuts - Google Patents

Abstract

The present invention relates to a processed meat for burgers with added chestnut powder, including the inner skin, 15 to 20 parts by weight of chestnut powder and 5 parts by weight of starch and ground starch pulverized with the inner skin to 100 parts by weight of ground meat Add the appropriate amount of salt and spices to the dough by dividing each one to make a patty (Hambuger) patty.

When the hamburger patty of the present invention is frozen and stored, the antioxidant activity of tannins contained in chestnut powder prevents rancidity of fat contained in meat, so that the freezing storage is good, and in order to be cooked, it is heated to 180 to 220 ° C. Some of the tannins are glycosylated with D-glucose and lose their astringent taste. Some of the tannins are protein-albumin (albumin tannate), which is absorbed only in the intestine and is absorbed only in the intestines. This comfortable and light astringent taste neutralizes the peculiar smell of fish and gives a new flavor.

Description

Processed meat for hamburger with chestnut powder including inner skin {A HAMBUGER PATTY ADDED THE POWDER OF CHESTNUTS}

The present invention relates to a processed meat for burgers to which chestnut powder is added, including the endothelium.

In general, chestnuts remove the outer skin and the inner skin, and eat raw meat only, or boil them as raw materials for sweets, and are rich in nutrients and used as various food ingredients.

Chestnut endothelium is a component of tannins, ellagic acid, with astringent convergence. Because of this, because the endothelial is not suitable for edible so far discarded all, and because the removal of the endothelial of the chestnut is complicated and expensive to carry the chestnut was not limited to industrial use as easily as other fruits.

Therefore, in order to increase the profitability of rural areas and increase the usability of the industry, research on the use of chestnuts including endothelium is required.

An example of the prior art of foods containing the endothelial of chestnut is Patent Publication No. 1994-0003680 (published on April 27, 1994) "Baddae rice cake which added endothelial to raw chestnut". This is because it adds an appropriate amount of chestnut inner skin by balancing the amount of spice added to the ingredients of the mung bean cake, and the tannins contained in the inner shell are saccharified during the heating process when the mung bean cake is poured on the griddle. In combination there is a feature that gives the new refreshing flavor of mung bean cake.

An object of the present invention is to improve the shelf life in the freezer by using the interaction of the meat (er) of hamburgers and tannin component in the freezer and to cook processed meat, in the process of heating to 180 ~ 220 ℃ Some of the tannins contained in the chestnut's endothelium are decomposed and no longer tasted. Some of the tannins are combined with meat protein or gelatin, which is absorbed by the intestine and is absorbed by the intestine. In addition, the camouflage is comfortable and the light astringent taste is to neutralize the peculiar smell and sense of taste of the meat, providing a new flavored processed meat for hamburgers.

In general, patties of hamburgers are made by grinding meat, kneading with salt, various spices, and forming a round plate. They are cooked in a heat and then put patties with various vegetables, tomatoes, and cheeses in a hamburger bread.

In particular, pork hamburgers are so young and young that they are so addicted to it that they stimulate the touch of the tongue by lard oil in the fat that melts when heated and are almost addicted by flavor.

 In the case of Korean traditional food, for example, samgyetang or multigrain rice is used for chestnuts, and chestnuts are also used for making cold. But hamburgers didn't have the concept of using chestnuts as foreign fast food.

Moreover, due to the tannin content, chestnut powder, including the astringent endothelium, has not been available until now in Korean and Western foods.

The present invention focuses on the fact that there is a complementary action between tannin and meat contained in chestnut endothelium, which can be used in heated foods with astringent taste of chestnut endothelium, which is more than 180 ° C. In particular, as a result of the study on the relationship between the processed hamburgers and the chestnuts that young people enjoy eating due to changes in their diet, the newly developed hamburger meats containing chestnut powder, including inner skin, were newly developed. It was.

 That is, 15 to 20 parts by weight of chestnut powder containing tannin component pulverized with the endothelium in 100 parts by weight of hamburger meat, such as pork, which has been properly removed from fat and ground into a meat grinder, and 5 parts by weight of starch, Add a little salt and spices and knead enough to form a flat disc patty.

The amount of chestnut powder may be added or subtracted, but it is added or subtracted in a range where the unique taste of the meat and the unique taste of chestnut are achieved. Chestnut flour is weak in caking, but the added starch and the caking is maintained by meat, so processed meat is easily molded into a flat patty.

Processed meat for hamburgers of the present invention is stored as a patty in the refrigerator, and the oxidation of fat in meat is suppressed by the antioxidative action of natural tannin component contained in the added chestnut powder. The sex is better.

 The hamburger patty is heated to 180-220 ℃ and cooked, and then eaten with hamburger bread and various vegetables or fruits.

The processed meat for hamburgers of the present invention is added to chestnut powder including the endothelial, so in the process of heating to cook the processed meat (patty), a part of the tannin component contained in the inner skin of the chestnut powder is a golic acid. It is broken down and then pyrolyzed, and some of it is glycosylated with D-glucose, making it astringent. In addition, some of the tannin component is combined with the protein component of the meat to be insoluble in water tannin-albumin (albumin tannate) component.

Since the endothelial content of chestnut powder is about 5-7% of chestnut powder, only a small amount of tannin is contained, so only a small portion of protein becomes tannin-albumin

 Tannin acid albumin is used in intestinal kadar, which is not broken down in the stomach, but in the intestine, and the stomach is comfortable with the endothelium after eating hamburgers. The tannin component is glycosylated or combined with protein, and the pale astringent taste of tannin traces is the smell of meat and excess fat such as methanol, which is a unique carbonyl compound. Neutralizes the sense of taste by giving a refreshing and refreshing taste different from conventional hamburgers. Of course, the flavor is increased by the vegetables or fruits you eat together.

As described above, the processed meat for burgers containing the chestnut powder, including the endothelium, according to the present invention may have improved quality, improved flavor, and moreover, consumption of chestnuts may be increased in proportion to the consumption of burgers.

 Therefore, the new industrial area of chestnut is expanded, and because it contains the inner skin, the ease of chestnut processing and the actual utilization rate of chestnut are high, and it is only the outer shell that is thrown away as in the past, thus improving the profitability of chestnut farming. Can be.

(Example 1)

Patty for pork hamburger

Remove fat and use meat grind pork.

100g pork

Chestnut powder with 100% of inner skin

5 g of starch

Fine Salt 3g

10g garlic powder

The above material is based on 1 serving, and the mixture is mixed homogeneously by stirring sufficiently with a stirrer. When the agitation is finished, it is molded into a flat round patty and stored in a low temperature refrigerator.

The hamburger patties stored in the refrigerator are cooked by heating the oven at 180-200 ° C. for 4-5 minutes, and the lettuce and sliced onion and cheese are put together on a hamburger bread to serve as a meal. It has almost no meat smell and has nutrients and refreshing flavor.

Example 2

Beef burger patty

70g ground beef

15g chestnut powder with inner skin (grain size 100 mesh)

5 g of starch

Fine Salt 2g

1g black pepper

The above material is based on 1 serving, and the mixture is mixed homogeneously by stirring sufficiently with a stirrer. When the agitation is finished, it is molded into a flat round patty and stored in a low temperature refrigerator.

The hamburger patty stored in the refrigerator is cooked by heating at a temperature of 180-220 ° C. for 4-6 minutes in the oven, and the celery and sliced onions are placed on the hamburger bread. Serve with carrots and serve as a meal. It has nutrients and a refreshing flavor.

(Example 3)

Chicken Hamburger Patty

Minced Chicken 100g

Chestnut powder with 100% of inner skin

5 g of starch

Fine Salt 3g

Ginger Powder 7g

Cinnamon Powder 3g

The above material is based on 1 serving, and the mixture is mixed homogeneously by stirring sufficiently with a stirrer. When the agitation is finished, it is molded into a flat round patty and stored in a low temperature refrigerator.

The hamburger patties stored in the refrigerator are breaded and cooked by heating in the oven at 180-190 ° C. for 5 minutes and cooked on a hamburger bread with lettuce, sliced onions and sliced tomatoes to serve as a meal. It has no chicken smell and has nutrients and refreshing flavor.

The processed meat for hamburgers of the present invention has good storage properties due to anti-oxidation of fat due to tannin component when frozen storage of hamburger patties because the chestnut powder including the endothelial is added.

 In the process of heating to cook the patty, the tannins contained in the inner skin of chestnut powder are pyrolyzed or saccharified to remove the astringent taste and improve the smell and taste of the meat.

In addition, some tannins are combined with protein components in meat, making it insoluble in water and tannin-albumin, which makes the stomach comfortable after eating hamburgers with endothelial fiber.

In addition, the use of chestnut powder, including the endothelial to the hamburger is possible to reduce the manpower for removing the endothelial of the conventional night, and the utilization rate of the night is improved, there is a variety of effects that can further increase the farming night income.

Claims (1)

100 parts by weight of hamburger meat ground in meat, 15 to 20 parts by weight of chestnut powder containing tannins pulverized with endothelium, 5 parts by weight of starch, and some salt to be seasoned Add, add enough dough to form a flat disk (patty), heated to 180 ~ 220 ℃ cooked and then put in a hamburger bread with vegetables and sliced fruit, raw chestnut powder, including the endothelial, characterized in that you can eat Processed meat for added hamburger