KR101556882B1 - Manufacturing method of a hamburger used melon pickles with doughnut shape - Google Patents

Abstract

The present invention relates to a method for manufacturing a hamburger using a donut-shaped oriental melon pickle. The method is characterized by comprising a first step of selecting and washing oriental melons; a second step of removing oriental melon seeds by cutting both ends of washed oriental melons, and cutting into a donut shape having thickness of 2-5 mm; a third step of salting fruits of the oriental melons cut in the donut shape with a salt solution; a fourth step of pickling the fruit of oriental melons of a donut shape salted with salt with a vinegar; a fifth step of sugaring the fruit of the oriental melon in the donut shape pickled with vinegar with sugar; a sixth step of sterilizing the donut-shaped oriental melon pickle finished pickling at 80-90°C and cooling the same; and a seventh step of inserting the donut-shaped oriental melon pickle between hamburger buns with a ham, vegetables, and a sauce.

Description

TECHNICAL FIELD [0001] The present invention relates to a hamburger having a donut shaped melon pickle,

The present invention relates to a method of manufacturing a hamburger using a donut-shaped melon pickle, and more particularly, to a method for manufacturing a hamburger using a donut-shaped melon pickle, Donut-shaped melon pickles which are easier to manufacture and handle than hamburgers containing conventional cucumber pickles, and which are improved in texture and nutrition, can be obtained by stably inserting them in between hamburger breads together with ham, vegetables and sauce To a method of manufacturing a hamburger.

Melon (Cucumis melo var. Makuwa) is a variant of melon (Cucumis melo) taxonomically as an annual plant of pak and its primary origin is southern Africa Sahara, second origin is China, Iran, Turkey, India . Melon is a hot vegetable that adapts well to various soils and generally grows well at high temperatures (around 30 ℃) and is more sensitive than watermelons at low temperatures. The climate is good at high temperature and dry, and the soil is good in water and good in moisture. It can be harvested at 25 to 35 days after flowering, and it can be harvested if it is 35 days at the beginning and 25 to 28 days at the later stage. It is better to harvest at 2 to 3 days for the varieties in which the part with the fruit is prone to crack, .

The cultivation type of melon is citrus cultivation, medium cultivation, early maturing cultivation, normal cultivation, and inhibition cultivation. It is cultivated in a greenhouse from sowing to harvest, mainly in the southern coastal region. It is planted in January and February and harvested in May and June. Precocious cultivation is carried out from the beginning of March to the middle of the year, followed by seeding for about 30 days, then moving from the beginning of April to the middle of the tunnel to harvest from mid June to the end of June. Normal cultivation is a method of harvesting in July and August by spraying on the nori from the end of April to the beginning of May. Inhibitory cultivation is cultivated in July and August and harvested in October and December, and it is also cultivated mainly in the southern part. Since melons are very reluctant to move, they usually sow in a tray and grow seedlings to plant them in the field. It takes about 30 days to grow and care should be taken not to be too hot at night like watermelons.

The nutritional content of melon is about 92.7% moisture, 0.6% protein, 0.2% fat, 0.6% ash, 5.9% carbohydrate, 0.5% fiber and 5.4% sugar, and it is rich in vitamin C, calcium and phosphorus It is abundantly contained and is good for fatigue recovery. The pharmacological effect of melon has a cold nature, it has the effect of lowering the heat to the body through the fever action, and it is also good for bronchial improvement and bronchial strengthening by diluting phlegm. In addition, it usually contains 31kcal per 100g, which helps to diet, gives skin radiance and elasticity, and is effective not only to calm troubles through skin astringency but also to prevent aging of skin cells. have.

On the other hand, as the preference of consumers for instant foods is increased due to rapid economic development pattern, consumption of various popular dishes using hamburgers, pizzas, fried chicken and the like is increased and fat such as duck, chicken, As the consumer's desire for calorie foods increases, so does the demand for pickles in good harmony with these foods. In fact, many pickles made from various vegetables and fruits are sold.

The pickle mentioned above means that pickled vegetables or fruits are added with salt, vinegar, spices or the like in order to maintain freshness of the harvested agricultural products for a long period of time. The pickles neutralize acid generated in the body to prevent acidification of body fluids. Since the vegetable is the raw material, various enzymes generated during the fermentation process help digestion, and microorganisms such as lactic acid bacteria have a formal effect and are of great nutritional value. Therefore, there is a tendency to increase demand for high-fat foods such as pizza, spaghetti and hamburger, and the preference for pickles.

As described above, pickle products are combined with fast food to increase the texture and consume nutrition evenly. Especially when pickles are applied to hamburgers, pickles of oana and cabbage are mainly pickled, lettuce), tomatoes, sauces, ham, etc., but hamburgers are made by inserting them between hamburger breads. However, the pickles made of oana and cabbage are not suitable for children's taste due to their unique sour taste and easily receding It is difficult to adapt to diverse levels of consumer taste because it is very inconvenient to manufacture or take up due to the fact that it is pulled out of the hamburger bread or tilted to one side because it is inserted into a small section.

As a prior art related to a hamburger pickle such as the present invention, Korean Patent Registration No. 10-0201868 discloses a method in which a washed and burdocked burdock is salted out to soften the tough texture of the burdock and to add a seasoning solution and mayonnaise or dressing The present invention discloses a method of manufacturing a burdock salad for hamburger which is sterilized in a vacuum and made into a product safe for food hygiene and put in between hamburgers. However, this method has a tendency to use Korean flavor and excellent medicinal function , It is perceived that there is a problem as a food for hamburgers that can be enjoyed by both sexes because of unique flavor.

Korean Patent Registration No. 10-1264056 discloses a method of preparing a white kimchi patty and a white kimchi pickle using a white kimchi rich in dietary fiber and vitamins and then placing the white kimchi patty and white kimchi pickles in between hamburger breads to effect a low calorie diet And a preparation method thereof, wherein the white frying pan patty comprises a first preparing step of finely grinding a meat selected from at least one of beef, pork, and chicken, a step of grinding the tofu, A third preparing step of finely grinding the white kimchi and the vegetables, removing the moisture of the white kimchi and the vegetables, preparing a garlic and ginger finely, a fourth preparing step of finely grinding the garlic and ginger, And a fifth preparation step of preparing a second preparation step for preparing a second preparation step; A patty forming step of mixing the materials prepared in the material preparing step well and then mixing the mixed materials with the sauce sauce to form a patty shape; And a step of completing a white kimchi patty in which the patty formed in the patty forming step is refrigerated for a predetermined time and then the refrigerated patty is baked at a predetermined temperature to complete the white kimchi patty, And white gum pickle, it is said to have an effect not only good for health but also excellent palatability.

In addition, as a technique for manufacturing melon pickles for promoting utilization of melon, the melon pickle seasoning, the composition for aging and the preparation method of melon pickles of Korean Patent Laid-Open Publication No. 10-2009-0072590, Washing selectively; Cutting the washed melon and separating it into melon inner part and melon fruit part; Adding 70 to 80% of the salt of the melon fruit to the separated melon flesh part so that the salt balance equals 95%; Desalting the salted melon so that it has a final salinity of 2 to 4%; The seeds and the fibrous part of the melon which have been separated in the desalted melon flesh are finely ground by a blender, compressed and pressed, and 5 to 20% by weight of the aged solution is added and sealed, followed by aging in a cold room. And a step of adding the seasoning solution, sealing and sterilizing the aged melon flesh in a packaging container. However, in order to improve the nutrition of the pickled product, Which is aged and seasoned in a fermented liquid.

As a result of many trials and errors in order to solve the problems of the prior art, the present invention has found that the melon flesh cut into donut-shaped and suitable thickness is processed in a multistage process of pickling salt, vinegar pickling and sugar picking, And the melon pickle produced therefrom is stably inserted between the hamburger breads at a rate of one or two, so that it is easier to handle than the hamburger containing the conventional cucumber pickles, and the donut-shaped melon pickles And the present invention has been completed.

Korean Patent Registration No. 10-0201868 (Publication Date: June 15, 1999) Korean Registered Patent No. 10-1264056 (Publication date: 2013. 05. 21) Korean Patent Publication No. 10-2009-0072590 (Published date: 2009. 07. 02)

In order to solve the disadvantage that the pulp is disintegrated due to the pickling process compared with pickles such as cucumber and the like, the melon pulp cut into a proper thickness of a donut shape is melted by a multi-step process of pickling salt, vinegar pickling and sugar picking, , And the resulting melon pickle was stably inserted between hamburger breads together with ham, vegetables and sauce, so that it was easier to manufacture than a hamburger containing a conventional cucumber pickle and the contents were separated from the hamburger bread or squeezed to one side The present invention provides a method of manufacturing a hamburger using donut-shaped melon pickles having excellent texture and nutrition.

A method for manufacturing a hamburger using a donut-shaped melon pickle according to the present invention comprises: a first step of selecting and washing melon; A second step of cutting the washed melon with both ends to remove the melon seed and cutting into a donut shape having a thickness of 2 to 5 mm; A third step of salting the melon flesh cut into a donut shape with a salt solution; A fourth step of picking up the salt-picked donut-shaped melon flesh in vinegar; A fifth step of pickling the donut-shaped melon flesh in the vinegar-pickled state; A sixth step of sterilizing and cooling the donut-shaped melon pickle which has been pickled at a temperature of 80 to 90 ° C; And a seventh step of inserting the donut-shaped melon pickle with the ham, vegetables and sauce between the hamburger breads.

According to a preferred embodiment of the present invention, the melon in the first step may be selectively melted or avoided. In the third step, the salt pickling is aged in a salt solution for 12 to 24 hours to adjust the salt concentration to 2 to 6%, and the vinegar pickling in the fourth step is aged in the vinegar for 12 to 24 hours And then washed with a vinegar concentration of 3 to 7%, and then washed in the fifth step. At least one selected from the group consisting of sugar, saccharin, and sucrose is used as the sugar in the fifth step, and the sugar content is 8 to 15 Brix . The sixth step may further include a vacuum packaging process before sterilization or after sterilization.

The donut-shaped melon pickle of the present invention is made of a melon pickle which is aged by a multi-stage process of pickling, vinegar pickling and sugar picking, and melon flesh cut to an appropriate thickness is prevented from being pulled back due to pickling process, The hamburger using the hamburger is inserted stably between hamburger breads with ham, vegetables and sauce more than one or two, so that the hamburger is more easily manufactured than the hamburger containing the conventional cucumber pickles and the contents are separated from the hamburger bread or leaned to one side There is an effect that the phenomenon is prevented.

In addition, since the hamburger using the donut-shaped melon pickle produced according to the present invention is excellent in texture and nutrition, it can satisfy the taste of all ages of man, woman, and younger. Therefore, a large amount of melon pickle is prepared as a processed food in the melon harvesting machine, It can be stored for a long period of time due to packaging, and it can be expected to increase exports as well as promoting the use of melons, thereby contributing to stabilization of prices due to overproduction and improvement of profitability of production farmers.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a hamburger using donut-shaped melon pickles according to the present invention.

Hereinafter, a stepwise process of the present invention will be described in detail with reference to the drawings. It is to be understood that the same is by way of illustration only and is not to be construed as a limitation of the present invention, And does not mean that the technical ideas and the scope of the invention are limited.

As shown in FIG. 1, a method of manufacturing a hamburger using donut-shaped melon pickles according to the present invention includes: a first step of selecting and washing melon; A second step of cutting the washed melon with both ends to remove the melon seed and cutting into a donut shape having a thickness of 2 to 5 mm; A third step of salting the melon flesh cut into a donut shape with a salt solution; A fourth step of picking up the salt-picked donut-shaped melon flesh in vinegar; A fifth step of pickling the donut-shaped melon flesh in the vinegar-pickled state; A sixth step of sterilizing and cooling the donut-shaped melon pickle which has been pickled at a temperature of 80 to 90 ° C; And a seventh step of inserting the donut-shaped melon pickles together with ham, vegetables and sauce between the hamburger breads.

First, the first step is to select and wash the melon, and the melon selected to be about 500 ~ 700g in size is cleaned by the washing machine, and the peel can be freely selected for the process of peeling or getting off according to the taste of the consumer It is known that the melon shell is rich in nutrients, especially calcium, vitamins and minerals in our body, rich in proteins, carbohydrates and lipids. It contains immune components and physiologically active substances, which are five times more abundant than melon flesh As a result, antioxidant activity that suppresses oxidation of the body is excellent, and the antimicrobial activity is excellent. Further, because of the pickling process for making melon as a pickle, the shell is softened by salt or vinegar without removing the melon shell, so that the texture is somewhat soft and the storage state is also good, so that the melon shell is more preferably avoided Do.

The melon has the same cold properties as the cucumber, and it has the effect of lowering the body temperature by ingesting it. However, the melon melts the sputum, improves the bronchitis, and calcium Abundant to prevent osteoporosis and keeps the bones strong. In addition, melon is rich in potassium to control the abnormal sodium content of the body to prevent hypertension, vitamin C contains a lot of skin is shiny and elastic, and calm the skin, This is particularly useful for pregnant women and mothers.

Melon is a well-digested food. It contains a lot of dietary fiber. It helps energizing the intestinal tract and helps to relieve constipation. It contains a lot of iron to prevent anemia. It also helps diuretic action to help alleviate edema. The known melon, such as oats, cabbage, tomatoes, radishes, etc., have not only a very specialized and heterogeneous potency, but also good texture for anyone and young people to enjoy. As mentioned above, melon is rich in trace nutrients compared to other fruits and vegetables, so it can be said that it is ideal for human body if it is eaten with high calorie food such as hamburger.

In the second step, both ends of the washed melon are cut to remove the melon seed and cut into a donut shape having a thickness of 2 to 5 mm. The hamburger using the hamburger is cut in a size between 1 and hamburger bread with vegetables and sauce Therefore, it is easier to manufacture than a hamburger containing a conventional cucumber pickle, etc., and the contents are separated from the hamburger bread or can not be squeezed to one side. That is, according to the present invention, by cutting the hollowed out melon flesh in the longitudinal direction, the ringed melon pickles can be firmly seated in the central part of the hamburger, and the thickness of the melon flesh is determined considering workability and sensory test It has been studied that the range of 2 ~ 5 mm is most suitable.

The third step is a process of salting the melon fruit cut into a donut form into a salt solution. The salt solution is prepared by preparing a salt solution having a concentration of about 20 to 40% based on the weight, By soaking and aging for about 12 to 24 hours, the melon fruit will have a salt concentration of 2-6%. It is possible to dramatically shorten the process of salting for 3 to 5 days within one day and to control the salt concentration of 2 to 6% by washing the melon flesh with water. As a result, In order to prevent discoloration of the color of the pulp, it is preferable to select the salt solution of the salt solution minus the salt solution. It is needless to say that the salt concentration adjusted as described above is an important factor for determining the quality and taste of pickles.

For reference, the concentration (%) in the present invention is based on weight, and examples of methods of measuring the salt concentration include gravimetric analysis, specific gravity conversion, chlorine titration and conductivity measurement. The average salinity concentration in the world sea is known as 35 ‰ (per milliliter), ie 3.5%, in grams of solids contained in 1 kg of seawater.

The fourth step is the process of pickling vinegar in the form of salt-pickled donut. Among the vinegar, the vinegar used in the present invention is produced by fermentation and can be ingested irrespective of the constitution, has no harm to human body, and has various excellent effects such as fatigue recovery. The vinegar ingredient promotes energy metabolism by acetic acid, citric acid, organic acid, etc., and sour taste of vinegar has the effect of relieving stress and relieving stress with taste that is dominated by emotion and depends on movement of emotion. In addition, Dongyobogam has recorded the efficacy of vinegar to eliminate the poison of vegetables. It has excellent bactericidal effect and kills various bacteria such as Escherichia coli and prevents inflammation in summer to prevent stabbing, diarrhea and food poisoning. . In addition, vinegar has the effect of promoting digestion, preventing constipation, and has an effect of decomposing excess nutrients, so that excessive sugar or glycogen is burned to show a high effect for prevention of obesity.

In addition, vinegar is known to excel in the relief of shoulder stiffness, joints and back pain caused by the secretion of lactic acid, and to eliminate fatigue by decomposing lactic acid. It is known that it enhances immunity against cancer, prevents arteriosclerosis, Strengthens and heals sperm damage and strengthens pulmonary function. In addition, it inhibits scurvy and inhibits the onset of cataract, and its efficacy has so many effects that it is difficult to talk about.

In the present invention, the vinegar pickling is aged for 12 to 24 hours in vinegar solution, and then washed in a vinegar concentration of 3 to 7%. The vinegar solution may be washed with a vinegar solution at a concentration of about 3 to 7% Due to the aging time, the pH of the vinegar solution is maintained at 3.0 to 5.0, so that the lactic acid bacteria can survive in the vinegar solution and the flavor of the melon fruit does not change into a sour taste. If the pH of the vinegar solution exceeds 5.0, the harmful microorganisms may breed and the taste of the pulp may be lowered. If the pH of the vinegar solution is less than 3.0, the lactic acid bacteria will not survive and the fermentation will not occur properly.

The fifth step is a process of pickling donut-shaped melon pulp in the form of a vinegar pickle, wherein the sugar beet is at least one selected from sugar, saccharin and sucrose, and the sugar content is within a range of 8 to 15 Brix It was studied as desirable when considering the appearance and sensory evaluation of the product. That is, since the usual sweetness of the oriental melon represents about 10 bricks, the sugar is pickled in order to manage the sugar content of the oriental pickles constantly. This is because it is possible to satisfy the taste of the consumers and to maintain the quality of the pickled oriental pickles uniformly In addition, because of pickles, melon pickles can be stored for a long time without deterioration. If the sugar content of sugar-pickled melon pickles is less than 8 Bricks, the salty taste and sour taste are strong, and the mouthfeel deteriorates. When the sugar content exceeds 15 Bricks, the sweet taste is too strong, which may cause a feeling of rejection, and the calories become high.

In the sixth step, the donut-shaped melon pickle which has been pickled is sterilized and cooled at a temperature of 80 to 90 ° C, which is sterilized in a greenhouse or hot water of about 80 to 90 ° C for about 10 to 30 minutes, It is possible to hygienically prepare a melon pickle utilizing the nutrition and texture of the melon and prevent the melon pickle from being disintegrated by cooling immediately after the sterilization process. In addition, in the step 6, since the process of vacuum packing before sterilization or sterilization is further carried out, the melon fruit can be stored for a long time without deterioration, so that the melon pickles The product can be supplied stably. It is a matter of course that the melon which has a limited harvesting time due to the production of melon pickles drastically improves the problems such as a price drop due to summer flood shipment and inadequate distribution system.

Finally, in the seventh step, the donut-shaped melon pickle produced as described above is inserted between hamburger breads together with ham, vegetables and sauce. The hamburger using donut-shaped melon pickles as described above has 1 Or two or more pieces, it is easier to manufacture than the hamburger containing the conventional cucumber pickles, and the content is prevented from being detached from the hamburger bread or leaning to one side. Therefore, compared with the hamburger using the pickled products such as the conventional cucumber I can eat hamburger more hygienically, and it is excellent in texture and nutrition.

As described above, the hamburger using the donut-shaped melon pickle produced by the present invention has been completed through a number of experiments. However, the present invention is not limited thereto. Explain.

[Example 1]

Melons with a weight of 500 to 700 g were selected and washed and the bark was removed. Both ends of the melon were cut to remove the melon seeds. The melon seeds were cut into a donut shape with a thickness of 2 to 3 mm. And aged for a period of time to produce a melon fruit pulp adjusted to a salt concentration of 3%. The salted donut-shaped melon pulp as described above was aged in a vinegar solution for 12 hours, washed with 4% vinegar concentration, washed and immersed in a sugar solution for 12 hours to prepare a melon pickle with a sugar content of about 10 Brix do. The donut-shaped melon pickles as described above were sterilized at a temperature of 80 to 90 ° C for 10 minutes and cooled. Then, one or two pieces were inserted between hamburger breads together with conventional ham, tomato sauce, Do not insert other pickled products such as cucumber.

[Example 2]

As shown in Example 1, both ends of the melon were cut to remove the melon seeds, cut into donut shapes having a thickness of 4 to 5 mm, and then immersed in a salt solution having a concentration of 30% by weight for 24 hours To produce melon flesh adjusted to a salt concentration of 5%. The salted donut-shaped melon pulp as described above was aged in a vinegar solution for 24 hours, and was then pickled at a vinegar concentration of 6%, washed and immersed in a solution of saccharin-containing syrup for 24 hours to obtain a sugar solution having a sugar content of about 13 Brix Melon pickles are prepared. The donut-shaped melon pickles as described above were sterilized at a temperature of 80 to 90 ° C for 10 minutes and cooled. Then, one or two pieces were inserted between hamburger breads together with conventional ham, tomato sauce, Do not insert other pickled products such as cucumber.

[Experimental Example]

The burger produced by the methods of Examples 1 and 2 and the franchise brand hamburger sold in the market (Comparative Examples 1 to 3) were subjected to sensory tests. The sensory evaluation test was performed on 5 sensory evaluation test (5: very good, 4: good, 3: normal, 2: poor, 1: very poor) ), And the average value of the results is shown in Table 1 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 4.7 4.6 3.6 3.5 3.3 Texture 4.0 4.2 3.7 3.2 3.2 zest 4.3 4.5 4.0 3.8 3.0 flavor 4.6 4.7 3.9 3.5 2.8 Comprehensive preference 4.4 4.6 3.7 3.6 3.1

As shown in Table 1, the hamburger using donut-shaped melon pickles according to the manufacturing method of the present invention exhibits a significantly differentiated flavor than the hamburger using the existing pickle product, and exhibits a further improved appearance, texture and flavor, , The donut-shaped melon pickle produced by the production method of the present invention can be added to various foods such as hamburger, sandwich, pizza, etc., It can be used in various applications and forms as food.

Claims (6)

A first step of screening and washing the melon;
A second step of cutting the washed melon with both ends to remove the melon seed and cutting into a donut shape having a thickness of 2 to 5 mm;
A third step of aging the melon fruit cut into the donut shape in a salt solution for 12 to 24 hours to adjust the salt concentration to 2 to 6%
The salt-picked donut-shaped melon flesh is aged in a vinegar solution for 12 to 24 hours and then pickled at a vinegar concentration of 3 to 7%, followed by washing and vinegar picking;
A fifth step of sugar-picking the donut-shaped melon pulp in the vinegar-picked sugar to 8-15 brix using one or more kinds selected from sugar, saccharin and syrup;
A sixth step of sterilizing and cooling the donut-shaped melon pickle which has been pickled at a temperature of 80 to 90 ° C;
A seventh step of inserting the donut-shaped melon pickles together with ham, vegetables and sauce between hamburger breads;
The method of manufacturing a hamburger using a donut-shaped melon pickle according to claim 1,
The method according to claim 1,
Wherein the melon in the first step is selectively molten or avoided. The method of manufacturing a hamburger using donut-shaped melon pickle according to claim 1,
delete delete delete The method according to claim 1,
Wherein the sixth step further comprises a vacuum packaging step before or after the sterilization.

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