KR100491172B1 - Manufacture method of low-fat pork hamburger pattie - Google Patents

Abstract

The present invention is appropriately mixed with a hydrogel gel formed from a variety of fat replacement ingredients in order to improve the quality while reducing calories in a hamburger patty, regardless of the elderly and elderly or obese who are reluctant to ingest fat in the diet Providing a hamburger, thereby greatly expanding the consumption of burgers and at the same time to help the health of children and adolescents who enjoy hamburgers out of the fast food image of high-calorie high-fat food.

In addition, the present invention provides a method for producing a low-calorie hamburger patty using a hydrogel formation to maximize the satisfaction of the hamburger patties produced by improving the efficiency for the manufacture of the overall hamburger patties thereby.

Description

Manufacturing method of low-calorie hamburger patties using a hydrogel formation {MANUFACTURE METHOD OF LOW-FAT PORK HAMBURGER PATTIE}

The present invention relates to a method for producing a low-calorie hamburger patty using a hydrated gel formation for providing low-fat foods to which animal fat of crushed meat is substituted for animal fats, konjac, carrageenan, and carrageenan gel.

More specifically, the hamburger patty is properly mixed with a hydrogel formulation made from various additives for fat replacement to improve the quality while reducing calories. Regardless of the need for serving hamburgers, this will greatly increase the consumption of burgers, and help them avoid the fast-food image of high-calorie, high-fat foods and help the health of children and teenagers who enjoy burgers. It relates to a low-calorie hamburger patty manufacturing method using a hydrogel formation to maximize the efficiency of the hamburger patties produced by improving the efficiency for the production.

In general, a hamburger patty, a representative product of ground meat products, is grown to a certain amount of meat or poultry, then mixed with spices and additives, and molded into a shape, and heated until the center temperature is about 65 to 70 ° C. It is a kind of favorite food that is cooled and packaged and then frozen and distributed at stores and general retail stores.

Therefore, hamburger is a food originated from the West, but is now synonymous with convenient and convenient foods that are easily enjoyed anywhere in East and West, and the consumption trend of hamburgers has been increasing rapidly since it was introduced into our country. It is limited to these children and adolescents, and the reason that this burger consumer is limited is that conventional hamburger patties are mostly made of beef or pork, which has led to the perception that older people are greasy and greasy. Because it is a high-fat, high-calorie food, there is a problem that, like other fast food types, children and adolescents, the main consumers, induce obesity or nutritional imbalance.

Related technologies for conventional patties include fish burgers and turkeys made from kimchi burgers, tofu burgers, and surimi fish pastes that have been irradiated or modified in accordance with Korean taste to produce a sanitary safe product. There are hamburgers and the like, and hamburgers have been applied for replacing hamburger buns with rice, but these are limited only to the taste of the product.

As the amount and type of fat consumed are found to be closely related to heart disease and atherosclerosis, the fat content and fat composition of the foods consumed are considered to be very important. In order to prevent consumption from slowing down, attention has been focused on processed meat products with modified calorie or fat content or meat products with altered fatty acid composition, but processed meat products with low fat content have poor sensory quality such as succulents and age. Occurred.

In order to solve this problem, the animal fat is replaced with vegetable oil, and the total fat content is reduced, or an attempt is made to replace the fat with soy protein or water-soluble gum, so that there is no big problem in emulsion stability or flavor, but it is still a problem in texture or juiciness. There was.

As a result, it was concluded that it is possible to replace fat with water to solve the texture or succulent problem, and how low-fat processed meat product manufacturing technology maintains the shelf life of the existing product while maintaining the added water instead of fat in the manufacturing, storage and distribution process. In the past, starch and gum have been used in many foods as tissue-modifying agents.

The gum is very advantageous for improving water retention in meat products, but the starch is hydrated and gelled to increase its viscosity, and thus is widely used for reducing functionality and production cost in emulsified products. It helps to achieve this, but it does not contribute to the improvement of emulsification power or the water holding power. Potato starch stabilizes the increased dough by hydration faster than other starch, but starch granules rupture more quickly when heated. Softer organization is a problem.

Therefore, the conventional low-fat anti-corrosive products can not satisfy the taste of young gourmets simply by removing fat and made by using starch, soy protein, vegetable oil, etc., can not improve the water retention and sensory characteristics (juicy), In addition, meat-based processed foods are added with a large amount of animal fat for the purpose of providing texture, flavoring or reducing raw material costs. When the animal fat is ingested excessively, obesity occurs in children and adult disease occurs in adults. Low localization and low calorieization of processed foods are recommended in order to prevent such diseases because they occur and impair public health. However, since there is no satisfactory substitute for this, there is a high interest in health foods and hamburgers. Ground meat has a higher fat content than other meat products. Given that that is the same time that a low-fat patty production situation requires a variety of local alternatives developed accordingly urgent.

The present invention has been made to solve the problems of the prior art as described above has the following object.

The present invention is appropriately mixed with a hydrogel gel formed from a variety of fat replacement ingredients in order to improve the quality while reducing calories in a hamburger patty, regardless of the elderly and elderly or obese who are reluctant to ingest fat in the diet Providing a hamburger, thereby greatly expanding the consumption of burgers and at the same time to help the health of children and adolescents who enjoy hamburgers out of the fast food image of high-calorie high-fat food.

Another aspect of the present invention is to provide a low-calorie hamburger patty manufacturing method using a hydrogel gel formation to thereby maximize the satisfaction of the hamburger patties produced by improving the efficiency for the manufacture of the overall hamburger patties.

Hereinafter, in order to achieve the above object of the present invention will be described in detail.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

The following terms are terms set in consideration of functions in the present invention, which may vary depending on the intentions or customs of producers, facilities operators, and managers, and their definitions should be made based on the contents throughout the specification.

First, prior to the description of the present invention, carrageenan is a polysaccharide extracted from red seaweed, and there are three types of kappa, iota and lambda. Thus, when using kappa carrageenan for water retention in ham, excellent water retention and cooking loss during storage, Slice property improvement and tissue improvement are achieved.

In addition, there are locust gums and xanthan gums derived from plant seeds. The locust gum is dissolved in hot water and serves as a water-retaining agent at low concentrations. Softening the dough rather than the effect, the xanthan (black) is a polysaccharide produced by the microorganisms when used in the manufacture of low-fat meat products has excellent water retention and reduced cooking loss, but has a bad effect on the texture.

Therefore, there is a need for a method that can maximize patty quality and sensory characteristics while maximizing each function such as carrageenan, locust bean gum, and cornjak.

That is, the present invention is to add a low-fat substitute to the container containing the quantitative water at room temperature while mixing it at a high speed of 500rpm using an electric homogenizer to produce a light-white uniform concentration of hydrogel And a prehydrated premix gel in the form of a single or mixed form of the hydrogel prepared above in the form of a 10% hydrate solution, to remove fat from the pork Next, pulverize using a 1.32 cm plate, add 0.5% of salt and 1% of seasoning, and add the premix gel in a second state of 0.48 cm blades, wherein salt, seasoning and premix Growth of the gel (Premix gel) is added to the petri dish (8.5cm × 1.5cm) by putting about 80g each step is formed into a shape of a patty shape.

In addition, the fat substitute is selected from one or more locust bean gum, carrageenan, cornsac and soy protein in order to maximize patty heating loss, water retention and hardness, and then dissolved in water in an appropriate ratio to produce a hydrogel, but the hydrogel Locust bean gum (L) is the ratio of locust bean gum and water 1: 9, carrageenan gel (C) is the ratio of carrageenan and water 1: 9, konjac hydration gel (K) is the ratio of cornach and water 1:10, Soy protein gel (S) is made by mixing soy protein and water in a ratio of 1: 4.

In order to make the 10% premix gel, locust bean gum gel (L), Conjac hydrogel (K), and carrageenan gel (C) are added 1% hydrogel when added alone, and double mixed addition of 0.5% total 1% hydrogel, respectively. In the case of triple mixing, a total of 1.5% hydrogels are added by 0.5%, respectively, soybean protein gel (S) is made to add 1.5% by mixing according to the formulation.

On the other hand, the present invention made by the above method may be variously modified and may take various forms.

It is to be understood, however, that the present invention is not limited to the specific forms referred to in the above description, but rather includes all modifications, equivalents and substitutions within the spirit and scope of the invention as defined by the appended claims. It should be understood to do.

The present invention thus made is an alternative to animal fats used to enhance the texture and aesthetics of hamburger patties, which are one of the processed pork products, by adding an appropriate amount of hydrogel having a suitable strength to provide a texture close to animal fats while containing suitable moisture. The texture and flavor are similar, so that some or all of the low-calorie plant fibers are available.

That is, a low fat substitute is added to a container containing a certain amount of water at room temperature.

At this time, the fat substitutes added above are one or two locust bean gum (agar, seaweed dietary fiber), carrageenan (seaweed dietary fiber), cornzak (glucomannan) and soy protein to maximize patty heating loss, water retention and hardness. After selecting the above, it is dissolved in water in an appropriate ratio to prepare a hydrogel.

In order to prepare the hydrated locust bean gum gel (L) locust bean gum and water in a ratio of 1: 9, carrageenan and water in a ratio of 1: 9 to produce a carrageenan gel (C), Conjac hydration gel ( To prepare K) cornsac and water in a ratio of 1:10, soybean protein gel (S) is to mix soy protein and water in a ratio of 1: 4.

The mixing ratio of the additive and the water is set by using instron and viscosity characteristics in a range to achieve a proper texture of the hydrogel to be added.

The fatty substitute and water are mixed at a high speed of 500 rpm using an electric homogenizer to prepare a hydrogel having a light white uniform concentration.

Prehydrated premix gel in which the formation of the hydrogel prepared above alone or in a mixed form is added in the preparation of the patty in the form of a 10% hydration solution.

In other words, remove the fat from the pork cell area, and then pulverized using a 1.32cm plate, mixed with 0.5% salt and 1% of seasoning, and then added the premix gel in a state of being secondly cut into 0.48cm blades. do.

At this time, to make the 10% premix gel, locust bean gum gel (L), Cornach hydrogel (K) and carrageenan gel (C) were added alone, 1% hydrogel, and the double mixed addition of 0.5% of 1% hydrogel respectively. In the case of triple mixing, a total of 1.5% hydrogel is added by 0.5%, and soy protein gel (S) is mixed by adding 1.5% according to the formulation.

Salt, seasoning and premix gel (Premix gel) is added to the growth is about 80g each put in a petri dish (8.5cm × 1.5cm) is molded into a patty shape of a certain shape.

In order to check the characteristics of the product for the hamburger patty made by the present invention, first, the molded patty was put into a zipper bag per treatment tool and 4 packs or 4 vacuum packs were analyzed while storing at -20 ° C. The growth was carried out in an electric griddle (National Presto Industries, Inc. USA) until the internal center temperature was 71 ° C., cooled to room temperature, and then packaged and stored in the same manner as described above. In the preliminary experiment, the heating was conducted under the conditions measured at least five times using a thermocouple.

In other words, fat, protein, moisture, and ash analysis for analyzing the general components of the product were analyzed according to the AOAC (1990) method, calories (calories) was analyzed by calorimeter (Calorimeter, Part 1261, USA), heating Yield is about 6 minutes 20 seconds for the front side and 6 minutes for the back side until the internal center temperature is 70 ℃ in the electric griddle plate (170 ℃), then heat the patty after heating The subtracted value was divided by the patty weight before heating and multiplied by 100 to calculate the value.

In addition, fat holding power was calculated by multiplying the fat (%) of the heated meat by the fat (%) of growth, then multiplying by the heating yield (%) divided by 100, and then multiplying by 100 again. (Citation literature; Murphy, EW, Criner, PE, and Gray, BC 1975. Comparison of methods for calculating retentions of nutrients in cooked foods.J. Agric.Food Chem. 23: 1153.)

That is, fat holding power = (fat of% heating meat / fat of% growth) x (% heating yield / 100) x 100

In addition, the water holding capacity (WHC) was 0.5g of the sample, heated for 20 minutes in an 80 ° C waterbath, and centrifuged to calculate the final amount of water remaining in the sample (Roichi et al., 1993). The brightness (La), redness (a), and yellowness (b) were measured with a Chroma meter (Chroma meter, Minolta Co. CR 301) as ClE (Commission Internationale de Leclairage) values.

In addition, the tissue properties were measured by using the Instron Universal testing machine (Model 4465), hardness, cohesiveness, springiness and chewiness, and for sensory evaluation Cut the sample into 1.5cm cubes, and divide the taste, appearance, flavor and overall preference into 4 pieces of taste, appearance, flavor and overall preference (1 = very dislike ~ 6 = very good) by the 6-point method by 8 trained sensory personnel. The evaluation was divided into three categories.

Statistical analysis results were analyzed by analysis of variance using SAS (1998) program and Student-Newman-Keuls test (Student-Newman-Keuls test) to compare the significance of each factor (p <0.05), the sensory Dunnett's T-test was used to compare the treatments with the control.

Thus, with reference to the following table to look at the general components and quality characteristics for low-fat growth or heated pork patties, look at the meat color and tissue characteristics of low-fat pork patties.

First, Table 1 below shows the analysis of the general components for low fat growth or heating pork patty.

Raw Cooked Meat Protein Fat Moisture Protein Fat Moisture Control 16.43 22.49 56.49 24.72 24.26 49.52 5S 20.19 5.25 73.45 23.29 7.34 66.61 5C 18.22 5.09 73.85 22.35 7.13 65.09 5K 19.17 4.95 74.10 24.77 7.01 68.45 5L 19.86 5.11 74.04 25.58 7.22 66.56 5KC 18.95 6.08 74.80 20.79 8.23 64.16 5KL 18.56 6.19 74.55 27.56 7.93 65.08 5CL 18.44 4.82 74.46 23.9 7.30 65.15 5KCS 18.56 4.39 73.75 24.55 6.96 64.92 5KLS 18.44 4.49 74.59 23.98 7.74 62.68 5CLS 18.38 4.84 73.63 24.50 7.17 65.54 5KCL 18.61 5.66 73.99 24.38 6.56 65.38 5KCLS 18.63 5.39 73.37 24.12 7.73 64.62

In addition, Table 2 below shows the calculated quality characteristics for low-fat growth or heated pork patty.

Calorie Heating yield (%) WHC Fat retention (%) Raw Cooked Control 2664.33 ^a 3532.33 ^a 74.38 ^d 56.95 53.49 ^b 5S 1406.50 ^c 2017.50 ^c 77.87 ^abc 58.03 63.53 ^a 5C 1425.00 ^c 1925.50 ^c 75.59 ^cd 56.73 62.63 ^a 5K 1408.50 ^c 1938.50 ^c 77.82 ^abc 58.05 58.29 ^a 5L 1416.00 ^c 1934.00 ^c 76.30 ^cd 57.39 62.95 ^a 5KC 1357.33 ^c 1981.67 ^c 78.23 ^abc 62.71 60.18 ^a 5KL 1341.33 ^c 1906.33 ^c 77.63 ^abc 59.85 56.61 ^a 5CL 1259.33 ^c 1889.67 ^c 77.28 ^abc 58.24 56.65 ^a 5KCS 1267.00 ^c 1878.67 ^c 79.66 ^a 62.22 59.87 ^a 5KLS 1265.67 ^c 1971.00 ^c 77.89 ^abc 57.48 57.77 ^a 5CLS 1387.67 ^c 1895.67 ^c 78.58 ^abc 58.98 57.61 ^a 5KCL 1387.67 ^c 1901.00 ^c 77.34 ^abc 58.97 57.26 ^a 5KCLS 1384.67 ^c 1956.67 ^c 77.60 ^abc 59.91 57.54 ^a

Table 3 below shows the measurement of meat color and tissue characteristics of the low fat pork patties.

Color (CIE) Texture property Brightness (La) Redness (a) Yellowness (b) Hardness Springness Cohesiveness Chewiness Control 50.07 ^c 6.98 ^ab 16.07 1.20 ^d 13.88 ^a 0.33 0.40 ^c 5S 53.16 ^abc 7.70 ^ab 15.23 1.87 ^ab 9.64 ^bc 0.42 0.79 ^ab 5C 58.26 ^a 5.98 ^b 16.40 1.91 ^ab 8.95 ^c 0.46 0.88 ^ab 5K 50.63 ^bc 8.88 ^a 17.88 1.77 ^b 10.69 ^bc 0.43 0.75 ^ab 5L 52.95 ^abc 8.31 ^ab 17.09 1.97 ^ab 10.17 ^bc 0.42 0.83 ^ab 5KC 51.28 ^abc 7.47 ^ab 16.82 2.21 ^a 10.33 ^bc 0.37 0.80 ^ab 5KL 57.52 ^ab 6.98 ^ab 17.20 2.12 ^ab 11.82 ^bc 0.32 0.67 ^ab 5CL 52.79 ^abc 7.04 ^ab 17.03 2.09 ^ab 9.42 ^bc 0.42 0.88 ^ab 5KCS 52.77 ^abc 7.26 ^ab 17.37 2.13 ^ab 9.30 ^bc 0.38 0.83 ^ab 5KLS 57.01 ^abc 7.48 ^ab 18.05 2.11 ^ab 9.83 ^bc 0.44 0.92 ^a 5CLS 52.92 ^abc 6.78 ^ab 16.81 1.97 ^ab 10.22 ^bc 0.40 0.78 ^ab 5KCL 53.14 ^abc 7.12 ^ab 18.39 2.07 ^ab 10.38 ^bc 0.39 0.81 ^ab 5KCLS 53.79 ^abc 8.24 ^ab 18.45 1.84 ^ab 10.93 ^bc 0.38 0.69 ^ab

In addition, Tables 4a and 4b below show the results for sensory evaluation and statistical analysis.

Parameter FormsLevels (%) Control 5K 5C 5S 5L 5KC 5KL Flavor Mean 25% 3.05 3.05 3.29 3.36 2.92 3.46 SD 25% 0.90 0.95 1.11 1.05 0.97 1.18 Dunnett's 25% - - - - *** - Juiciness Mean 25% 3.77 3.41 3.43 3.18 3.88 3.42 SD 25% 0.87 1.01 0.53 1.14 0.85 0.97 Dunnett's 25% *** - - - *** - Springness Mean 25% 3.32 3.18 3.29 3.22 3.46 3.25 SD 25% 0.78 0.91 0.76 0.80 0.93 0.68 Dunnett's 25% *** *** *** *** *** *** Chewiness Mean 25% 3.77 3.59 3.43 3.52 3.75 3.54 SD 25% 0.97 1.22 1.13 1.04 1.03 0.93 Dunnett's 25% *** *** - *** *** *** Overallpalatability Mean 25% 3.64 3.50 3.57 2.83 3.71 3.08 SD 25% 0.79 0.79 1.13 1.03 0.81 0.72 Dunnett's 25% *** *** *** - *** ***

Parameter FormsLevels (%) Control 5CL 5KCL 5CLS 5KCLS 5KLS 5KCS Flavor Mean 25% 3.13 2.79 3.30 3.04 2.70 3.13 SD 25% 1.36 1.02 1.40 1.00 1.02 0.87 Dunnett's 25% - *** - - *** - Juiciness Mean 25% 3.58 3.25 3.35 3.33 2.78 3.17 SD 25% 0.88 0.53 1.03 0.92 0.67 0.89 Dunnett's 25% - - - - - - Springness Mean 25% 3.33 3.33 3.35 2.96 3.09 3.30 SD 25% 0.92 0.70 0.78 0.75 0.85 0.70 Dunnett's 25% *** *** *** *** *** *** Chewiness Mean 25% 3.63 3.33 3.35 3.46 3.22 3.35 SD 25% 0.88 0.82 0.98 0.98 1.00 0.78 Dunnett's 25% *** - - - - - Overallpalatability Mean 25% 3.46 3.75 3.48 3.46 3.04 3.48 SD 25% 1.18 0.74 0.95 0.93 0.82 0.99 Dunnett's 25% *** *** *** *** *** ***

As described above, the pork patty prepared by the present invention has excellent water retention compared to the patty made of animal fat, has a strong texture even after heating, and has been shown to extend to storage, and 25% even at 4 ° C. and frozen storage. Or shelf life was superior to the control prepared with the addition of 15% animal fat.

On the other hand, as a result of sensory evaluation, the evaluators generally evaluated that the control group added with 25% animal fat had a strong pork flavor, but in the general preference, the treatment group containing the mixed corn and carrageenan had a strong flavor, and the fat replacement agent was added. The treatment was evaluated to have high elasticity and hardness.

Accordingly, the present invention provides a low fat additive type, a mixed addition level and a method to improve heating loss and water retention while at the same time lowering calories, and various experiments and studies have resulted in 25% or 15 Compared with pork patties containing% animal fats, it provides a similar patty and texture, excellent fat and water retention, and a patty with less weight due to heating.

After all, the present invention can reduce the calories of hamburger patties, one of the high-calorie fast food by more than 40%, if the low-calorie patties industrialized for diet is expected to contribute to the expansion of the export market as well as the demand for livestock.

As described above, the present invention, by appropriately mixing the hydration gel formation prepared with a variety of fat replacement additives in order to improve the quality while reducing calories in the hamburger patty, elderly or elderly people who are reluctant to ingest fat in the diet or Regardless of the obese group, hamburgers can be provided, and the consumption of hamburgers has been greatly expanded. It is apparent that the invention is a very useful invention that can achieve various effects simultaneously, such as improving the efficiency of the manufacture of the patties and maximizing the satisfaction of the hamburger patties produced by doing this.

Claims (3)

Adding a low fat substitute to a container containing a quantitative amount of water at room temperature and mixing the same at a high speed of 500 rpm using an electric homogenizer to prepare a light-white uniform concentration hydrogel; Prehydrated premix gel, which is a single or mixed form of the hydrogel prepared above, is added during the preparation of the patty in the form of a 10% hydration solution. pulverizing using a plate, adding 0.5% of salt and 1% of seasoning, and adding the premix gel in a state of being secondly cut into 0.48 cm blades; Salt, seasoning and premix gel (Premix gel) is added to the growth step of about 80g each in a petri dish (8.5cm × 1.5cm) to form a patty shape; Low-calorie hamburger patty manufacturing method using a hydrogel formed, characterized in that carried out as. The method of claim 1, The fat substitute is selected from one or more locust bean gum, carrageenan, corn sac and soy protein in order to maximize patty heating loss, water retention and hardness, and then dissolved in water in an appropriate ratio to prepare a hydrogel, but the locust bean gum hydrated gel Gel (L) is the ratio of locust bean gum and water 1: 9, carrageenan gel (C) is the ratio of carrageenan and water 1: 9, Khonjak hydrogel (K) is the ratio of cornach and water 1:10, soybean protein Gel (S) is a low-calorie hamburger patty manufacturing method using a hydrogel formed, characterized in that the soy protein and water is mixed in a ratio of 1: 4. The method according to claim 1 and 2, In order to make the 10% premix gel, locust bean gum gel (L), Conjac hydrogel (K), and carrageenan gel (C) are added 1% hydrogel when added alone, and double mixed addition of 0.5% total 1% hydrogel, respectively. In the case of triple mixing, a total of 1.5% hydrogel is added by 0.5%, respectively, and soy protein gel (S) is mixed by adding 1.5% of each according to the formulation (formulation). How to make burger patty.