KR101246680B1 - Process for producing patty and patty produced by the said process - Google Patents

Abstract

The present invention relates to a method for producing a patty and to a patty prepared by the above method, and more particularly, a fat content having a taste and texture of a Korean beef by mixing the rump meat, which is an unpopular part, with rice cooked with white rice in beef with excellent quality and taste. It also relates to a method for producing a low health oriented patty and to a patty produced by the method.
The burger patty according to the present invention, which is processed with non-preferred portions of Hanwoo beef with rice, is a health-oriented meat product with low fat content, which can dispel distrust in processed meat products, and can produce grains such as rice, especially livestock foods. By combining meat products, the texture is improved and the low calorie flavor is also excellent to meet the popular tastes and to promote the consumption of Hanwoo non-preferred meat and rice at the same time.

Description

Process for producing patties and patties manufactured by the above method {PROCESS FOR PRODUCING PATTY AND PATTY PRODUCED BY THE SAID PROCESS}

The present invention relates to a method for producing a patty and to a patty prepared by the above method, and more particularly, a fat content having a taste and texture of a Korean beef by mixing the rump meat, which is an unpopular part, with rice cooked with white rice in beef with excellent quality and taste. It also relates to a method for producing a low health oriented patty and to a patty produced by the method.

Patty refers to tray-shaped meat or minced meat, and is generally made into a tray shape by grinding beef, pork, chicken, and the like. It is usually eaten in hamburgers or sandwiches, but some people only eat patties in a bowl.

Currently available patties can be classified into 'frozen processed product', 'cold processed product' and 'immediate processed product' according to the type of supply. Very diverse

Patty is the main ingredient of meat, but rarely uses only one type of meat.Addition of other meats and a variety of additional ingredients for different purposes to reinforce economical productivity while reinforcing the disadvantages of the main meat. To manufacture. For example, a patty that uses only beef does not offer as good a product as you would expect in terms of price and appearance. Therefore, in the case of commercially available products, pork, fat, or a binder is added as a subsidiary material in order not to damage the shape of the product while simultaneously having a soft and chewy feeling in the texture.

However, such subsidiary materials are concentrated on the unit price and consumer's preference, and nutrition and health are suboptimal, especially hamburger patties sold in fast food restaurants are one of foods that are refrained from eating.

Hanwoo has lower cholesterol, higher unsaturated fatty acid content, and contains antioxidants and anti-aging carpackin, well marbling and high omega 3 content, making it the most preferred item on the market. to be. In general, Hoengseong beef is known for its rich juicy, soft and chewy taste.

On the other hand, when meat is consumed as fresh meat, structurally distinguishing between preferred and non-preferred parts is continued slaughtering for the consumption of preferred parts, but the production of non-preferred parts is inevitably generated.

In Korea, meat consumption is mostly consumed by grilled fresh meat, which is concentrated only on specific parts, so the price difference varies according to preferred and unfavorable parts. Since various recipes are not distributed for each part, consumers prefer only baked parts with high fat content. Therefore, if various recipes are developed and distributed, this biased consumption tendency can be solved.

The development of various products is required not to slow down the consumption of meat, which has been steadily growing with the increase of national income, but the development of products in accordance with consumer's taste and consumption trend is not made in various ways.

Most non-preferred parts of beef or pork are low fat and high in red meat, and are suitable for making well-being products. Nevertheless, meat products using these parts are not yet available. In other countries, beef beef, snowy areas, etc. are a low-fat meat parts, but there is a variety of demand in the country, but the development of meat products using the above parts is very poor.

Therefore, it is expected that the development of easy-to-eat menus and processed products that can be readily eaten on low fat parts such as beef stupidity, snowy road, pork hind leg meat, and timber will promote consumption of non-preferred areas. In the food service and food materials market, the demand for these products is increasing, and competition for products based on this market is expected to intensify in the future. Therefore, there is a strong demand for the launch of various products with strengths of cooking simplicity and taste.

It is an object of the present invention to provide a health-oriented meat product with low fat content.

It is also an object of the present invention to provide a popular product that can be easily manufactured at low cost by using a non-preferred portion of the meat portion.

Another object of the present invention is to provide a well-being meat products having a low-calorie and flavorful texture that can compete with the preferred part products by incorporating grains such as rice into livestock foods, in particular meat products.

Hereinafter, the present invention will be described in detail.

The present invention

Removing fat from rump, pork hind leg or mixtures thereof and grinding to prepare each as a meat component;

Cooking with washed white rice;

40 to 55% by weight of selected meat components, 20 to 35% by weight of white rice, 20 to 25% by weight of pork back fat, and 5 to 10% of meat components selected from the above-described rump, pork hind leg or mixture thereof It is a method for producing a patty, characterized in that comprises a step of producing a patty by mixing the weight percent.

Hereinafter, the present invention will be described in more detail.

In the method for producing a patty according to the present invention, the meat component includes beef, pork or a mixture thereof, preferably beef rump, pork hind leg or a mixture thereof, and rice, preferably Make white rice, backfat and seasoning.

The mixture of the rump and the hind leg are prepared by pulverizing each and mixing them in a weight ratio of 6: 4. In the present invention, by mixing the rump and pork hind leg in a weight ratio of 6: 4, it is possible to maintain a proper texture and chewability as a patty.

Beef loin is a large chunk of meat made of lean meat, slightly darker in color, and faster than other parts. Rump muscle fibers are relatively fine and uniform meat texture, but less fat, so the tenderness of the meat is different for each part, it is used for cooking such as Jangjorim, Bulgogi, Jujube, Bandit, Beef Jerky, Jeonchae, Japchae, etc. If the rump meat having such a characteristic is added to the patty as it is, there is a disadvantage that the fat content is small, and the weight loss is large and the shape is also damaged when heated.

In the present invention, in order to overcome the above disadvantages, rice is added as a binder of the meat component. Rice is cooked in a conventional manner by washing white rice, brown rice, black rice and the like, preferably white rice is used. In the cooking step, white rice and water are mixed at a weight ratio of 1: 1.6.

White rice reduces the weight change by heating by adjusting the moisture content of the patty, relieves hardness and enhances cohesiveness to keep the shape of the patty intact, and provides texture and softness when chewing to maintain proper chewability To act. When uncooked uncooked rice is added to the patty composition, a difference occurs in the heat treatment temperature and time with the meat component, which damages the finished shape and color of the patty, and the rice is heated later than the meat, thereby insufficiently binding the meat component. Rather, it remains raw, reducing the patty's flavor.

In addition, the patty containing white rice cooked according to the method of the present invention was shown to have a better acceptability in terms of stickiness, elasticity and chewing compared to the control group added beef or pork and fat content instead of white rice. This is due to the fact that white rice is mixed with meat components to synergize more than just mixing effect in flavor and texture.

To prepare a patty according to the present invention by mixing the pork back fat and seasoning with the meat components prepared in the above method and white rice, meat components selected from the above-mentioned rump, pork hind leg or mixture thereof with respect to 100% by weight of the whole patty composition A patty is prepared by mixing 40 to 55% by weight, 20 to 35% by weight of white rice, 20 to 25% by weight of pork back fat and 5 to 10% by weight of seasoning. In the present invention, when the meat component is more than 55% by weight, the moisture content is lowered, the hardness is increased, the preference is reduced when the elderly are ingested, and the heating loss is increased, resulting in poor shape of the patty. White rice is preferably added 20% by weight, when less than 20% by weight is not sufficient binding capacity, 35% by weight or more the meat taste is reduced.

Preferably, the meat component, white rice, pork back fat and seasoning are prepared by mixing meat ingredients: rice: back fat: seasoning in a weight ratio of 50: 20: 20: 10.

In the present invention, 20% by weight of pork back fat is mixed with respect to 100% by weight of the whole patty composition as a fat component, fat affects the texture, juiciness, and the like of the processed meat product, thereby improving the texture and chewability of the patty and improving flavor. In the sensory test according to the types of meat and fat, the patty added with stupidity and pork was the highest in appearance and preference.

In the present invention, seasonings may be added in addition to the meat component, rice, and fat component. In the seasoning of the present invention, all kinds of additives used in meat cooking, for example, salt, pepper, sugar, soy sauce, honey, fruit juice, leeks, garlic, onion juice, etc. can be used without limitation, and adjusted according to preference use.

2 is a patty of beef and pork according to the processing method and grinding of rice. In the case of the patty before heating, the red color was more red in the beef than in the pork, and after heating, the beef was dark brown and the pork was light brown, showing different appearance characteristics according to the types of meat. Showed. All treatments showed good binding, so that rice and meat were not separated and showed a uniform patty.

According to the present invention, by reducing the production cost by producing meat products using non-preferred parts of the portion of meat can supply the product to the market at a low cost so that the public can easily purchase meat products, according to the accumulation of non-preferred parts The problems of livestock farmers can be solved.

In addition, the patty according to the present invention to process the non-preferred portion of the meat with rice made of rice as a health-oriented meat product with a low fat content can solve the distrust of processed meat products, such as rice, livestock food, In particular, by combining with processed meat products, the texture is improved, low calorie, and the flavor is also excellent.

1 is a process chart showing a process for preparing a patty with beef and rice as the main component according to the present invention,
Figure 2 is a photograph showing a comparison of the properties of the patties including rice, rice flour or rice flour prepared by the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples merely illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example 1

Patty was prepared according to the raw material blending ratio shown in Table 1 to test the product properties for the addition of rice by meat component.

The beef loin was selected as beef, and the hind leg meat was selected and ground. Each meat component was blended according to the raw material mixing ratio shown in Table 1 below, and the patty without rice was used as a control, and the patty with rice was used as a treatment. Condiments were used in the control and treatment groups to the extent that the effects on the test results were minimized.

Each of the weighed ingredients was mixed in KitchenAid for 6 minutes, and then 70 g of each was molded to form a meat patty. At this time, the rice was mixed in a weight ratio of 1: 1.6 rice was built in a pressure cooker, and the sample after molding was heated for 3 minutes back and forth in a heated pan (pan) so that the center temperature is 85 to 90 ℃.

The texture of each patty manufactured according to the above method was investigated and the sensory test was performed and the results are shown in Tables 2 to 4 below.

As shown in Table 2, the chromaticity according to the addition of rice showed a difference only in the L value and a value of the product using beef, L (brightness) value, a (redness) value in beef and pork products before and after heating And b (yellowness) value tended to be lower in all items. The heat loss was 36.67% in the beef control, 29.52% in the pork control, 12.16% in the beef treatment, 11.49% in the pork treatment, and 28.60 and 29.66% in the diameter control, and 15.11 and 16.21% in the beef and pork treatment, respectively. The rate of decrease was low.

As shown in Table 3, the texture of beef and pork tended to increase hardness, gumminess and chewiness and decreased adhesiveness compared to the control.

Table 4 shows the sensory test results, and in the drawing, the rice added group showed higher scores than the control group in both beef and pork. From these results, it can be seen that the taste and aroma of the patty added with rice are improved compared to the patty containing only meat.

Example 2 Preparation of Burger Patties by Fat Type and Site

Fatty was added to the burger patty, respectively, and the fat was added, and the fat was prepared in the same manner as in Example 1, except that the fat and mud were used depending on the fat.

Each patty manufactured according to the above method was subjected to chromaticity, texture and organoleptic test and the results are shown in Tables 5, 6 and 7 below.

Table 5 shows the chromaticity of beef patties according to fat type and site. In L value, the landslide-Uji addition was 67.54, which was higher than other additions, and the lowest value was 61.83 in the Udon-Uji addition. The a value was 10.27 to 11.62 and the b value was 11.66 to 14.44, showing a slight difference between the maximum value and the minimum value, respectively.

In addition, the diameter reduction rate was 12.62 to 21.60% and the heating loss was 11.93 to 22.66%, both of which showed a lower reduction rate than the patty added with pork fat.

Table 6 shows the results of measuring the mechanical texture of the patty according to the type and site of fat. Hardness was highest at 2.2 kg in the landslide-dangerous pigs and lowest at 1.0 kg in the dun-wood. Adhesion was 1.5 to 2.7, elasticity was 0.5 to 0.7, and the highest hardness and high cohesiveness was highest in gum-drainage, with 1375.1 and 586.9 in low hardness and low cohesion. Showed low glint.

It can be seen from the above results that the patty using stupid and lard has excellent texture, such as chewiness and gumminess, at the same level as other materials.

Table 7 shows the results of the sensory test of the patties according to the fat type and beef parts. Appearance scores were 5.6 to 7.6, which was the highest in the landslides where pruning was added ( p <0.05). The texture was 4.4 to 6.4, showing a higher texture in the dunes than the addition of the tallow ( p <0.05). In case of juiciness, the highest score was obtained in the dungeon with 7.4 points, and the taste was higher as 6.2 points. However, in the drawing, the addition of Uji shows higher scores than the addition of lard, but the statistical difference between the two groups does not show, so it will be easier to use lard than that of Uji.

From the above results, it can be seen that the difference between the non-preferred mixtures of dungeons and pork burger patties is not significantly larger compared to the landslides of the preferred types of landslides and burger patties made with uji.

Example 3 Preparation of Patties According to the Types of Rice

A burger patty was prepared in the same manner as in Example 1, except that the rice added to the burger patty was cooked with white, brown or black rice, and each rice was mixed with rump, pork hind leg and back fat components.

Each patty manufactured according to the above method was subjected to chromaticity, texture and sensory evaluation and the results are shown in Tables 8, 9 and 10 below.

Tables 8 to 10 show the results of preparing the patties according to the types of meat and rice by making rice according to the degree of milling (white and brown rice) and the color of the rice (white and black rice) by varying the type of rice. As shown in Table 8, in the diameter reduction rate, white rice, brown rice and black rice were shown a low diameter reduction rate of 14.40 to 16.51%, and the heating loss was 4.79 to 9.68% showed a difference in treatment intervals.

In the sensory test shown in Table 10, when mixed with white rice, it exhibited the highest organoleptic characteristics with 5.8 points of texture, 6.6 points of succulents, and 5.4 of palatability, so that the characteristics of patties added with white rice were superior to rice cooked with other types of rice. You can check it.

Example 4 Preparation of Burger Patties According to Rice Processing Method and Addition Form

A patty patty was prepared in the same manner as in Example 1, except that the rice was added to the patty in white rice, rice flour, or rice flour, and each type of meat was used for beef and pork hind leg.

At this time, the control rice (about 60% moisture content) was cooked in a pressure rice cooker in a weight ratio of rice: water = 1: 1.6, and the rice was cooked with whole rice as a control, and the fine powder was washed in a 60 ℃ hot air dryer for 24 hours. The powder was ground by drying (about 11% of water content), and the rice fine powder was cooked in the same manner as the control, dried at 60 ° C. for 24 hours (about 4% of water content), and then pulverized. The sample after the molding was heated for 3 minutes back and forth in a heated pan so that the center temperature was 85 to 90 ° C.

Table 11 shows the change in color and heating of the beef and pork patties according to the rice processing method and addition form. In the L value, the pork-rice flour added group was the highest (69.28), and the beef-rice flour added group was the lowest (50.90). A value of beef tended to be 10.29 ~ 13.66 and 4.04 ~ 6.28 in pork. In the b value, there was no tendency according to the type of meat, but the rice flours of beef and pork were 9.44 and 9.83, which was lower than the rice and rice flour. The diameter reduction rate was 15.97 to 20.20%, but there were no differences in meat type, rice treatment and grinding. In the heat loss, the decrease rate was 1.63 to 12.23%, but the decrease rate was lower in the beef than the pork, and the heat loss tended to be lower in the order of rice → rice flour → rice flour. Although not shown in Table 11, the thickness increase rate was 2.90 to 12.88%, but there was no difference depending on the rice processing method and the form of addition, but the thickness was increased in beef rather than pork.

Table 12 shows the mechanical texture of beef and pork patties according to the rice processing method and addition form. Hardness was 1.9 to 3.0 kg, but there was no difference according to the type of meat, but tended to rice processing and grinding. The rice flour and rice flour, which had high hardness, also had high gumminess and chewiness.

Table 13 shows the sensory test results of beef and pork patties according to the rice processing method and addition form. In terms of appearance, the scores of beef and pork with 30% of rice were scored 6.6 points and 6.2, and the patty with rice and rice flour showed a better appearance than rice cookers regardless of the type of meat. p <0.05). The texture of the beef and pork was higher in the 6.0 and 5.3 points, and the sucrose was higher in the 6.0 and 5.5 points, and the rice added in the rice and rice flours. The texture was low ( p <0.05). In the preference diagram, the rice added groups of beef and pork showed the highest scores with 5.7 and 6.0 points ( p <0.05). Moisture content affects hardness, cohesiveness, etc. The water content of the rice flour and the patty added with rice flour was too low.

The above embodiments, test examples and drawings are merely for the purpose of describing the contents of the invention in detail, and are not intended to limit the scope of the technical idea of the invention, and the present invention described above is usually in the technical field to which the present invention belongs. As those skilled in the art, various substitutions, modifications and changes are possible within the scope without departing from the spirit of the present invention is not limited to the embodiments and the accompanying drawings, as well as the claims described below It should be determined that the claims are included in their equality.

Claims (4)

Removing fat from rump, pork hind leg or mixtures thereof and grinding to prepare each as a meat component;
Cooking with washed white rice;
40 to 55 weight percent of meat components selected from the rump, pork hind leg or mixture thereof, based on 100 weight percent total patty composition, 20 to 35 weight percent of white rice, 20 to 25 weight percent of pork back fat, salt and pepper 5 Method for producing a patty, characterized in that comprises a step to prepare a patty by mixing 10% by weight. 2. The method of claim 1, wherein in the cooking step, the rice is mixed with water at a weight ratio of 1: 1.6. The method according to claim 1 or 2, wherein in the step of mixing the meat component, white rice, pork back fat, salt and pepper, the meat component: white rice: pork back fat: salt and pepper 50: 20: 20: 10 Method for producing a patty, characterized in that mixed by the weight ratio of. Patties produced by the method according to claim 3.

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