KR101804140B1 - Durian sesame-leaves Cheese Roll-type Pork cutlet and a manufacturing method thereof - Google Patents
Durian sesame-leaves Cheese Roll-type Pork cutlet and a manufacturing method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Description
본 발명은 두리안 깻잎 치즈 돈까스 및 그 제조방법에 관한 것으로, 보다 구체적으로 페이스트 형태로 제조한 두리안과, 깻잎 및 치즈를 돈까스 속재료로 사용한 두리안 깻잎 치즈 돈까스 및 그 제조방밥에 관한 것이다.The present invention relates to Durian safflower cheese pork cutlet and a method for producing the same. More specifically, the present invention relates to Durian prepared in the form of a paste, Durian sesame leaf cheese cutlet, which uses sesame leaf and cheese as pork cutlet ingredients, and its preparation.
서양요리인 포크 커틀릿(Fork Cuttlet)으로부터 유래된 돈까스는 돼지의 로스나 등심부위를 규격의 크기와 두께로 자른 후 밀가루 반죽액 등을 바른 다음 빵가루를 묻혀서 제조하는 음식으로, 동서양을 포함하여 널리 애용되고 있다.Pork cutlet, which is derived from the Western dish Fork Cuttlet, is a food prepared by cutting the roast or sirloin region of a pig to the size and thickness of a standard, and then applying a flour dough solution and then baking the bread, and it is widely used including east and west .
이러한 돈까스는, 그 외피에 도핑된 빵가루는 바삭바삭하고 속의 돈육은 씹는 느낌을 주어 미감을 좋게하고, 돈육의 느끼한 맛을 해소하기 위하여 일반적으로 토마토 케첩을 발라서 취식하게 된다.These tonkatsu are crunchy with bread crumbs doped in its shell, pork chops are chewed to improve aesthetics, and tomato ketchup is applied in order to eliminate the pungent taste of pork.
돈까스의 주원료는 돈육이므로 고단백질이고 식용유에 튀기거나 구워서 조리하므로 고지방, 고칼로리 음식이다. 주로 돈까스는 규격으로 자른 고기를 두들기며 밀가루 반죽액을 바르고 빵가루를 묻혀 제조하여 돈육을 부드럽게 하는 과정을 거쳐 연화시킨다. 최근 외식문화가 널리 활발해지는 가운데 이러한 돈까스에 대한 수요가 나날이 증대되어 그 제조방법 개발 및 연구가 늘어나고 있다.The main raw material of pork cutlet is pork, so it is high protein and it is high fat and high calorie food because it is cooked by frying or baking in cooking oil. Mainly pork cutlet is made by cutting meat with standard size and applying flour dough solution and crumbing bread crumbs to soften the pork by softening it. Recently, as the eating and drinking culture is becoming popular, demand for such pork cutlet is increasing day by day, and the manufacturing method and research are increasing.
그러나, 이러한 돈까스는 돈육이 지닌 특유의 비릿한 냄새로 인해 식감을 저해하는 문제가 있다. 또한, 돈육이 지닌 고지방, 고단백질 및 고칼로리 특성 때문에 그 섭취시 영양의 균형을 깨뜨리고 이로 인해 체중 증가나 비만을 초래하여 건강을 악화시킬 수 있는 문제가 있다.However, such pork cutlet has a problem of inhibiting the texture due to the peculiar smell of pork. In addition, because of the high fat, high protein and high calorie characteristics of pork, there is a problem in that the nutritional balance at the time of ingestion is broken, thereby causing weight gain or obesity and deteriorating health.
또한, 두리안의 경우 달콤하고 첫맛과 끝맛이 상이한 독특한 맛이 있으나, 고약한 향(냄새)이 나는 것으로 알려져 있으며, 맛이 짙은 특징으로 향료, 조미료로도 사용되나 냄새로 인하여 돈까스류의 조리에 직접적으로 적용하기에 어려운 문제가 있다.In addition, although Durian has a unique taste that is sweet and has a different flavor from the first taste to the last, it is said to have a nasty incense (odor). It is also used as a flavor and seasoning because of its rich flavor. However, due to its smell, There is a difficult problem to apply.
이에 본 발명자는 이를 개선하기 위해 노력을 계속하던 중, 두리안, 치즈 및 깻잎을 돈육 사이에 삽입시킴으로써 두리안의 독특한 맛을 유지시키면서도 두리안의 고약한 향을 제거함과 동시에 돈육 특유의 비릿한 향미를 저감시킬 수 있으며, 두리안과 치즈가 어우러져 먹을수록 미감을 더욱 증대시키는 효과를 지닌, 두리안 깻잎 치즈 돈까스 및 그 제조방법에 관한 본 발명을 완성하기에 이르렀다.Therefore, while inserting durian, cheese, and sesame leaf into the pork, the present inventor can maintain the unique taste of durian while removing the nasty fragrance of durian while reducing the distinctive flavor of pork The present invention relates to Durian sesame leaf cheese donut and its production method, which has the effect of further increasing the aesthetics as the dullian and cheese are mixed together.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 두리안을 페이스트 형태로 제조하고, 이를 깻잎 및 치즈와 함께 속재료로 사용하여, 속재료인 깻잎과 두리안의 향이 어우러져 두리안의 고약한 향을 저감시켜 줄 뿐만 아니라 돈육 특유의 비릿한 향미를 저감하며, 다양한 영양원을 공급할 수 있는 동시에 먹을수록 미감을 더욱 증대시키는 두리안 깻잎 치즈 돈까스 및 그 제조방법을 제공하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a dough- The present invention also provides a method for producing Durian sesame leaf cheese donut, which not only alleviates the pork flavor but also reduces the distinctive flavor of the pork and can supply various nutrient sources and at the same time, improves the sensation of taste.
상기한 기술적 과제를 해결하고자 본 발명에 따른 두리안 깻잎 치즈 돈까스 제조방법은 두리안 과육을 반죽형태로 으깬 후, 균일하게 교반하여 돈까스 속재료로 사용되는 두리안 페이스트를 제조하는 두리안 페이스트 제조단계(S1); 돈까스용으로 사용될 수 있는 두께 및 넓이로 제단된 돈육의 표면에 칼집을 내어 소금 및 후추로 밑간을 하는 돈육 준비단계(S2); 상기 소금 및 상기 후추로 밑간이 된 돈육에 전분을 도포하는 전분 도포단계(S3); 상기 전분이 도포된 돈육 상부에 돈까스 속재료로 사용되는 깻잎을 적층하고, 상기 깻잎 상부에 상기 두리안 페이스트를 적층한 후, 상기 두리안 페이스트 옆면에 치즈를 적층하는 돈까스 속재료 적층단계(S4); 상기 성형된 돈육의 전면에 밀가루를 도포하고, 상기 밀가루가 도포된 돈육에 계란물을 코팅한 후, 상기 계란물이 코팅된 돈육에 빵가루를 뿌려 빵가루층을 형성하는 빵가루층 형성단계(S5); 상기 빵가루층이 형성된 돈육을 160℃ ~ 200℃의 온도에서 10 내지 15분간 기름에 튀겨내는 조리단계(S6); 및 상기 튀긴 돈육을 체에 받쳐 기름을 제거하는 기름제거단계(S7); 를 포함하는 것을 특징으로 한다.In order to solve the above-mentioned technical problems, the method of manufacturing Durian safflower cheese pork cutlet according to the present invention comprises: a step (S1) of producing a durian paste for crushing Durian pulp in a dough shape and then uniformly stirring the Durian paste to prepare a Durian paste used as a pork cutlet; A pork preparation step (S2) in which slices are cut out on the surface of the pork cut with the thickness and the width which can be used for cut pork cutlets, and the pork cuts with salt and pepper; A starch application step (S3) of applying starch to the pork under the salt and the pepper; (S4) of laminating a sesame leaf used as a pork loaf material on top of the pork coated with the starch, laminating the durian paste on the sesame leaf, and laminating cheese on the side of the durian paste; (S5) a bread crumb layer forming step (S5) in which flour is applied to the whole surface of the molded pork meat, the pork coated with the flour is coated with egg water, and then the bread crumb is sprayed on the pork coated with the egg water to form a bread crumb layer. A cooking step (S6) in which the pork formed with the bread crumb layer is fried in oil at a temperature of 160 to 200 DEG C for 10 to 15 minutes; And an oil removing step (S7) of removing the oil by supporting the fried pork on the sieve; And a control unit.
또한, 상기 적층단계(S4);에 상기 적층된 돈육의 양측의 일부를 안쪽으로 접어 덮은 후에 하단부터 안쪽으로 말아서 돈육을 성형하는 롤 성형단계(S4');를 더 포함할 수 있다.Further, the method may further include a roll forming step S4 'of folding inward portions of both sides of the stacked pork in the laminating step S4, and rolling the pork from the bottom to the inside to form pork.
또한, 상기 적층단계(S4);의 상기 돈까스 속재료로 양파, 버섯, 토마토, 피망, 고추, 감자 및 견과류, 파인애플 및 옥수수로 이루어진 군으로부터 선택된 하나 이상의 원료를 더 포함할 수도 있다.The pork cutlet ingredients in the laminating step (S4) may further comprise at least one raw material selected from the group consisting of onion, mushroom, tomato, bell pepper, red pepper, potato and nuts, pineapple and corn.
본 발명의 다른 측면으로는, 상기 두리안 깻잎 치즈 돈까스 제조방법에 의해 제조된 두리안 깻잎 치즈 돈까스를 제공할 수 있다.According to another aspect of the present invention, there is provided Durian sesame leaf cheese donut made by the method of manufacturing Durian sesame leaf cheese donut.
본 발명에 의한 두리안 깻잎 치즈 돈까스는 두리안을 페이스트 형태로 제조하고, 이를 깻잎 및 치즈와 함께 돈까스 속재료로 사용하여, 두리안의 독특한 맛을 유지하면서도, 더 이상 두리안의 고약한 향은 나타내지 않아, 두리안의 냄새에 민감한 사람들이 두리안으로 인한 불쾌감이 발생하지 않도록 할 뿐만 아니라, 돈육 특유의 비릿한 향미를 저감하며, 다양한 영양원을 공급할 수 있는 동시에 먹을수록 미감을 더욱 증대시키는 효과가 있다.The Durian sesame leaf cheese donut according to the present invention is prepared in the form of paste in the form of a paste of durian, and it is used as a raw material for tonkatsu with sesame leaves and cheese, and while retaining the unique taste of durian, it does not show any nasty scent of durian anymore. Sensitive people not only do not cause discomfort caused by durian but also reduce the characteristic flavor of pork and can supply various nutrition sources and at the same time, they have the effect of further enhancing the sense of beauty.
도 1은 본 발명인 두리안 깻잎 치즈 돈까스의 제조방법에 대한 공정도이다.
도 2는 두리안 깻잎 치즈 돈까스를 제조하는 속재료의 모습을 보여주는 사진이다.
도 3은 롤 형태로 성형된 돈육의 모습을 보여주는 사진이다.
도 4은 본 발명에 따라 제조된 두리안 깻잎 치즈 돈까스의 모습을 보여주는 사진이다.1 is a process diagram of a method for manufacturing Durian sesame leaf cheese donut according to the present invention.
Fig. 2 is a photograph showing the ingredients used to manufacture Durian sesame leaf cheese cutlet.
Fig. 3 is a photograph showing the shape of a pork molded into a roll shape.
Fig. 4 is a photograph showing the appearance of Durian sesame leaf cheese cutlet according to the present invention.
이하, 본 발명에 따른 두리안 깻잎 치즈 돈까스 및 그 제조방법에 대하여 상세히 설명하기로 한다. 본 발명은 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다. 그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, the Durian sesame leaf cheese donut according to the present invention and its preparation method will be described in detail. BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
상기의 목적을 달성하고자, 도 1에서 도시된 바와 같이 본 발명인 두리안 깻잎 치즈 돈까스를 제조하기 위해서는 두리안 과육을 반죽형태로 으깬 후, 균일하게 교반하여 돈까스 속재료로 사용되는 두리안 페이스트를 제조하는 두리안 페이스트 제조단계(S1); 돈까스용으로 사용될 수 있는 두께 및 넓이로 제단된 돈육의 표면에 칼집을 내어 소금 및 후추로 밑간을 하는 돈육 준비단계(S2); 상기 소금 및 상기 후추로 밑간이 된 돈육에 전분을 도포하는 전분 도포단계(S3); 상기 전분이 도포된 돈육 상부에 돈까스 속재료로 사용되는 깻잎을 적층하고, 상기 깻잎 상부에 상기 두리안 페이스트를 적층한 후, 상기 두리안 페이스트 옆면에 치즈를 적층하는 돈까스 속재료 적층단계(S4); 상기 적층된 돈육의 양측의 일부를 안쪽으로 접어 덮은 후에 하단부터 안쪽으로 말아서 돈육을 성형하는 롤 성형단계(S4'); 상기 성형된 돈육의 전면에 밀가루를 도포하고, 상기 밀가루가 도포된 돈육에 계란물을 코팅한 후, 상기 계란물이 코팅된 돈육에 빵가루를 뿌려 빵가루층을 형성하는 빵가루층 형성단계(S5); 상기 빵가루층이 형성된 돈육을 160℃ ~ 200℃의 온도에서 10 내지 15분간 기름에 튀겨내는 조리단계(S6); 및 상기 튀긴 돈육을 체에 받쳐 기름을 제거하는 기름제거단계(S7); 로 구성된다.In order to achieve the above object, as shown in FIG. 1, in order to produce Durian sesame leaf cheese cutlet of the present invention, Durian pulp is crushed in a kneading form and then uniformly stirred to prepare Durian paste which is used as a cuttle- Step S1; A pork preparation step (S2) in which slices are cut out on the surface of the pork cut with the thickness and the width which can be used for cut pork cutlets, and the pork cuts with salt and pepper; A starch application step (S3) of applying starch to the pork under the salt and the pepper; (S4) of laminating a sesame leaf used as a pork loaf material on top of the pork coated with the starch, laminating the durian paste on the sesame leaf, and laminating cheese on the side of the durian paste; A roll forming step (S4 ') of folding inward a part of both sides of the stacked pork and rolling it from the bottom to the inside to form pork; (S5) a bread crumb layer forming step (S5) in which flour is applied to the whole surface of the molded pork meat, the pork coated with the flour is coated with egg water, and then the bread crumb is sprayed on the pork coated with the egg water to form a bread crumb layer. A cooking step (S6) in which the pork formed with the bread crumb layer is fried in oil at a temperature of 160 to 200 DEG C for 10 to 15 minutes; And an oil removing step (S7) of removing the oil by supporting the fried pork on the sieve; .
<두리안 페이스트 제조단계(S1)>≪ Durian paste manufacturing step (S1) >
두리안의 껍질을 벗겨 과육을 반죽형태로 으깬 후, 균일하게 교반하여 100g을 두리안 페이스트 형태로 돈까스 제조에 사용하며, 페이스트 제조를 위해 잘게 다져 체에 거르거나 믹서에 돌려서 제조한다. 제조된 두리안 페이스트 1인분 기준(이하, 재료의 용량은 1인분 기준으로 기술함) 90 내지 110g 사용될 수 있으며, 바람직하게는 100g을 사용한다.상기 두리안은 냉동으로 사용되거나 열처리를 수행하여 사용될 수 도 있다. 또한, 상기 두리안 페이스트는 두리안 무스를 포함한다.Peel the skin of the durian and crush the pulp in the form of dough, then homogeneously stir and use 100g in the form of durian paste to make pork cutlet. It is prepared by finely kneading in a dough sieve or by turning it into a mixer for paste production. The prepared durian paste may be used in a quantity of 90 to 110 g, preferably 100 g, per 1 serving (hereinafter referred to as the capacity of the material). The durian may be used by freezing or by performing heat treatment have. In addition, the durian paste includes a durian mousse.
<돈육 준비단계(S2) 및 숙성단계(S2')>≪ Pork Preparation Step (S2) and Aging Step (S2 ') >
돈 등심 130g을 8mm의 두께, 170mm의 길이로 제단하고, 표면에 칼집을 내어 소금 2g, 후추 1g 으로 밑간을 하여, 돈육을 준비한다.Weigh 130g of donkey sirloin in 8mm thickness and 170mm length, cut slices on the surface and prepare 2g of salt and 1g of pepper to prepare pork.
돈육은 지방부분을 포함하는 신선한 돈육을 사용하되, 냉동시키지 않은 원육 뿐만 아니라 18℃이하에서 급랭시켜 냉동보관시킨 후, 0℃ 내지 18℃로 유지되는 해동실에서 해동된 돈육도 사용이 가능하다. 일반적으로 돈육은 등심부위를 사용하지만, 반드시 이에 한정되지 않는다. 돈 등심 120 내지 140g을 5mm 내지 10mm 두께로, 바람직하게는 6mm 내지 8mm 두께 일 수 있다. 상기 돈육의 두께내에서 돈까스 제조 시 롤 제조가 용이하고, 조리 시 풍부한 육즙을 음미할 수 있으며, 깻잎, 두리안 및 치즈를 포함하는 속재료와 적층물 형성시 배합이 조화롭게 가능하여 미감이 보다 증대될 수 있다. 또한, 연화작용을 위하여 두드려 저밀 수 있다. Fresh pork containing fat is used for pork but it is also possible to use pork that has been thawed in a thawing chamber kept at 0 ° C to 18 ° C after being frozen at 18 ° C or below for freezing as well as unfrozen raw meat. Generally, pork uses a sirloin portion, but is not necessarily limited thereto. 120 to 140 grams of donkey sirloin may be 5 to 10 mm thick, preferably 6 to 8 mm thick. Within the thickness of the pork, the pork cutlet can be easily manufactured during production, can enjoy a rich juice during cooking, and can be blended in combination with the ingredients such as sesame leaf, durian and cheese to form a laminate, . Further, it can be kneaded and kneaded for softening action.
또한, 상기 칼집난 돈육을 영하 5℃ 내지 영하 1℃에서 숙성할 수 있다. 상기 숙성은 24시간 내지 48시간 숙성할 수 있다. 상기 범위에서 저온숙성할 때 육즙이 담백하면서도 깔끔하여 풍미를 더욱 개선시킬 수 있다.In addition, the sheared pork can be aged at minus 5 ° C to minus 1 ° C. The aging can be aged for 24 to 48 hours. When fermented at a low temperature in the above range, the juice is cheerful and neat, and the flavor can be further improved.
<전분 도포단계(S3)>≪ Starch application step (S3) >
상기 돈육 준비단계(S2)에서 밑간이 된 돈육 한면에 전분 3g을 골고루 도포한다. 상기 전분은 두리안 페이스트 및 깻잎이 돈육에 잘 붙도록 하는 접착제 역할을 수행할 수 있으며, 상기 전분은 고구마전분, 감자전분, 옥수수전분 등이 사용될 수 있으나, 바람직하게는 고구마전분일 수 있다. 3 g of starch is applied evenly on one side of the pork which has become a reference in the pork preparation preparation step (S2). The starch may serve as an adhesive for attaching the durian paste and sesame leaf to the pork, and the starch may be sweet potato starch, potato starch, corn starch and the like, preferably sweet potato starch.
<돈까스 속재료 적층단계(S4)>≪ Lumber material material layering step (S4) >
상기 전분이 도포된 돈육 상부에 깻잎을 한 장 내지 두 장 적층하고, 상기 두리안 페이스트 100g을 상기 깻잎 중간부에 위치하도록 적층한 후, 상기 두리안 페이스트의 옆면에 치즈 30g을 적층한다. 상기 두리안 페이스트 옆면에 상기 치즈를 적층하여, 상기 두리안 페이스트와 상기 치즈가 롤 형태로 성형 시 서로 겹쳐지는 것을 방지하고 치즈의 쫄깃한 식감을 유지하면서, 두리안의 독특한 맛을 느낄 수 있다. 상기 두리안 페이스트이 경우 고약한 향이 있으나, 상기 깻잎 및 상기 치즈와 돈까스로 제조 시 깻잎으로 인해 두리안의 고약한 향이 저감되며 돈육 특유의 비릿한 향미를 저감시킬 수 있으며, 먹을수록 미감을 더욱 증대시키는 효과를 가질 수 있다. 상기 깻잎은 깻잎가루로도 사용될 수 있으며, 상기 깻잎은 오레가노, 파슬리, 허브 등 향이나는 향채류(가루포함)를 포함하는 의미로 사용될 수 있다. 상기 치즈는 20 내지 40g 사용될 수 있으나, 바람직하게는 25 내지 35g일 수 있다. 상기 치즈는 모짜렐라 치즈, 슬라이스 치즈, 체다 치즈, 까망베르 치즈, 에멘탈 치즈 등 치즈의 종류에 한정되지 않으나, 바람직하게는 모짜렐라 치즈일 수 있다.One or two sesame leaves are laminated on top of the pork coated with the starch, and 100 g of the durian paste is laminated so as to be located in the middle of the sesame leaf, and 30 g of cheese is laminated on the side of the durian paste. The cheese is laminated on the side of the durian paste to prevent the durian paste and the cheese from overlapping each other when formed into a roll form and to maintain the chewy texture of the cheese while feeling the unique taste of durian. The durian paste has a nasty flavor. However, when the sesame leaf and the cheese and the cutlet have a sesame leaf, the nasty flavor of the durian is reduced due to the sesame leaf, and the smell unique to the pork can be reduced. . The sesame leaf may also be used as sesame leaf powder, and the sesame leaf may be used to include fragrance (including powder) such as oregano, parsley, herb and the like. The cheese may be used in an amount of 20 to 40 g, preferably 25 to 35 g. The cheese is not limited to the kinds of cheese such as mozzarella cheese, sliced cheese, cheddar cheese, camembert cheese, and emmental cheese, but may be preferably mozzarella cheese.
상기 돈까스 속재료로 양파, 버섯, 토마토, 피망, 고추, 감자, 견과류, 파인애플 및 옥수수로 이루어진 군으로부터 선택된 하나 이상의 원료를 더 포함할 수 있으나, 반드시 이에 한정되는 것은 아니다.The pork cutlet may further include at least one raw material selected from the group consisting of onion, mushroom, tomato, bell pepper, pepper, potato, nuts, pineapple and corn.
<롤 성형단계(S4')>≪ Roll forming step S4 '
상기 적층된 돈육의 양측의 일부를 안쪽으로 접어 덮은 후 롤 형태로 속재료가 새어나오지 않도록 하단부터 안쪽으로 말아서 돈육으로 성형한다.A part of both sides of the stacked pork is folded inward and rolled from the lower end to the inside so as to prevent the ingredient material from leaking out in a roll form, and then molded into pork.
상기 돈육의 길이는 제품화되는 돈까스의 크기에 따라 적절하게 조절할 수 있으나, 바람직하게는 170 내지 200mm 일 수 있다. 롤 형태로 성형되어 조리 후에도 돈유 내의 육즙이 잘 보존될 뿐만 아니라 속재료인 깻잎, 두리안 페이스트, 치즈의 향이 어우러져, 두리안 특유의 고약한 향이 상쇄되고, 돈육의 비릿한 향을 저감시킬 수 있으며, 속재료가 별도로 배열되어 있어 균일한 맛을 느낄 수 있다. The length of the pork can be appropriately adjusted according to the size of the pork cutlet to be produced, but it may preferably be 170 to 200 mm. It is formed into a roll shape, which not only preserves the juice in the dough oil well after cooking but also the fragrant flavor of the pork can be reduced by mixing the perilla leaves, durian paste and cheese fragrance, So that a uniform taste can be felt.
<빵가루층 형성단계(S5)>≪ Baking layer formation step (S5) >
상기 성형된 돈육의 전면에 밀가루2g을 골고루 도포하고, 상기 밀가루가 도포된 돈육에 계란물을 코팅한 후, 상기 계란물이 코팅된 돈육에 빵가루를 뿌려 빵가루층을 형성한다. 상기 계란물은 배타믹스를 포함하는 의미로 사용될 수 있다. 상기 빵가루는 강력밀가루를 주재료로 하여 만들어지며, 직경 1㎜ 이하의 잔 분말을 실질적으로 포함하지 않는 입자의 길이가 최대 10mm 정도의 생빵가루인 것이 바람직하다. 이러한 생빵가루를 사용하는 것은 제조한 돈까스의 바삭바삭한 느낌을 높이는 동시에, 시간이 지남에 따라 돈까스 품질의 열화를 억제하는 효과를 나타낸다.2 g of flour is uniformly coated on the whole surface of the molded pork, the pork coated with the flour is coated with egg water, and then the bread crumb layer is formed by spraying the bread crumb coated with the egg pork. The egg water may be used to mean an exclusive mix. Preferably, the bread crumb is made of strong flour as a main material, and the grain not substantially containing residual powder having a diameter of 1 mm or less is about 10 mm in length. Use of such raw bread crumb increases the crunchy feeling of the produced pork cutlet, and also exhibits an effect of suppressing the deterioration of the pork cutlet quality over time.
<조리단계(S6) 및 기름제거 단계(S7)><Cooking step S6 and oil removing step S7>
상기 빵가루층이 형성된 돈육을 170℃의 온도에서 12분간 대두유에 튀겨내고, 상기 튀긴 돈육을 체에 받혀 1분간 기름을 제거한다.The pork in which the bread crumb layer is formed is fried in soybean oil at a temperature of 170 DEG C for 12 minutes, and the fried pork is subjected to sieve to remove oil for 1 minute.
상기 온도는 160℃ ~ 200℃의 온도일 수 있으며, 바람직하게는 170℃ 일 수 있고, 상기 시간은 10 내지 15분 일 수 있으나, 바람직하게는 12분 일 수 있다.The temperature may be a temperature of 160 ° C to 200 ° C, preferably 170 ° C, and the time may be 10 to 15 minutes, preferably 12 minutes.
본 발명에 따른 상기 조성물에서의 각 성분들의 혼합비는 상대적인 함량이 아닌, 반복적인 실험을 통한 최적의 혼합비를 실험적으로 구한 것으로서, 절대적인 함량을 표시하며, 따라서 함량의 상한이나 하한에 따른 문제점들은 고려하지 않았으며, 본 발명이 이루고자 하는 목적에 최적이라고 여겨지는 함량비를 기재한 것으로 이해될 수 있다.The mixing ratio of each component in the composition according to the present invention is obtained by experimentally determining the optimum mixing ratio through repeated experiments instead of the relative content. The absolute content is indicated, and accordingly, the problems due to the upper limit or the lower limit of content are not considered And it is understood that the content ratio which is considered optimal for the purpose of the present invention is described.
<실시예 1>≪ Example 1 >
실시예 1은, 본 특허출원발명의 두리안 페이스트 제조단계(S1), 돈육 준비단계(S2), 전분 도포단계(S3), 돈까스 속재료 적층단계(S4), 롤 성형단계(S4'), 빵가루층 형성단계(S5), 조리단계(S6) 및 기름제거단계(S7)의 제조방법에 의하여 제조하였다. 다만, 상기 치즈는 모짜렐라 치즈를 사용하였고, 상기 전분으로는 고구마전분을 사용하였다.Example 1 is the same as Example 1 except that the durian paste production step S1, the pork preparation preparation step S2, the starch application step S3, the pork cuttle material laminating step S4, the roll forming step S4 ' (S5), the cooking step (S6), and the oil removing step (S7). However, mozzarella cheese was used as the cheese, and sweet potato starch was used as the starch.
<비교예 1> ≪ Comparative Example 1 &
비교예 1은, 두리안 페이스트 및 치즈를 순차적으로 적층한 것을 제외하고 실시예 1과 동일하게 제조하였다.Comparative Example 1 was prepared in the same manner as in Example 1 except that a durian paste and cheese were sequentially laminated.
<비교예 2>≪ Comparative Example 2 &
비교예 2는, 깻잎을 제외한 것을 제외하고 실시예 1과 동일하게 제조하였다.Comparative Example 2 was prepared in the same manner as in Example 1 except that sesame leaves were excluded.
<비교예 3>≪ Comparative Example 3 &
비교예 3은, 롤 성형단계(S4')를 제외하여, 롤 형태로 성형하지 않고 실시예 1과 동일하게 제조하였다.Comparative Example 3 was produced in the same manner as in Example 1, except that it was not formed into a roll shape except for the roll forming step (S4 ').
<실험예1 > 실시예 1과 비교예 1 내지 3의 관능 및 선호도 비교<Experimental Example 1> Sensitivity and preference of Example 1 and Comparative Examples 1 to 3
본 발명에 대하여 출원인이 운영하고 있는 돈까스 전문점에서 손님들에게 blind test를 실시하여 돈까스에 대한 선호도(미감 포함), 향, 미관 및 식감 호감도에 대하여 테스트를 실시였다. 또한 이에 대한 평가는 5점 : 매우 좋다, 4점 : 좋다, 3점 : 보통이다, 2점 : 나쁘다, 1점 : 매우 나쁘다 로 실시하였다.For the present invention, blind test was conducted on the customers at a pork cutlet restaurant operated by the applicant, and tests were conducted on the preference (including aesthetic taste), incense, aesthetics and texture of the pork cutlet. Also, the evaluation was 5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad.
본 관능평가의 보편 구체적 타당성을 고려하기 위해, 남녀 성비 및 연령층을 균등하게 고려하였다.In order to take into account the universally specific validity of the sensory evaluation, male and female sex ratios and age groups were considered equally.
표 1에서 확인할 수 있는 바와 같이 본 발명의 제조방법인 깻잎, 두리안 페이스트 및 치즈의 적층 특성으로 인해 깻잎으로 감싸진 두리안 페이스트의 부드러운 느낌과 치즈의 쫄깃함이 더하여 식감이 더욱 뛰어난 것으로 확인되었으며, 깻잎과 두리안이 돈까스 형태로 조리됨으로 인하여 상호간의 향이 조화되어 두리안의 고약한 향이 상쇄되고, 돈육 특유의 비릿한 향이 저감된 것을 확인할 수 있었다. 또한 속재료로 깻잎 상부의 옆면에 두리안 페이스트와 치즈가 적층되어 미관 뿐만 아니라 절단 시의 미관 또한 우수하며, 롤 형태로 제조하는 것이 두리안 및 돈육의 향 및 식감 향상에 우수한 효과를 나타내는 것을 확인할 수 있었다. 실시예 1에 따라 제조된 돈까스가 전체적인 맛을 포함한 선도호에 있어서도 높은 점수를 나타내어 먹을수록 더욱 미감을 향상시킴을 확인하였다.As can be seen from Table 1, it was confirmed that the texture of the durian paste wrapped with sesame leaves and the chewiness of the cheese were more excellent due to the lamination characteristics of the sesame leaf, durian paste and cheese, which are the manufacturing methods of the present invention, Due to the fact that durian was cooked in the form of pork cutlet, the mutual flavors were harmonized to offset the nasty fragrance of durian and the distinctive smell of pork was reduced. In addition, it was confirmed that Durian paste and cheese were laminated on the side of the top of the sesame leaf as a component material, and not only the beauty but also the aesthetic effect at the time of cutting were excellent. It was confirmed that the production in roll form was excellent in improving the flavor and texture of Durian and pork. It was confirmed that the pork cuts produced according to Example 1 showed a higher score in the leading tuna including the overall taste, and the more the tuna was improved the more the taste was improved.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
S1 : 두리안 페이스트 제조단계
S2 : 돈육 준비단계
S2' : 숙성 단계
S3 : 전분 도포단계
S4 : 돈까스 속재료 적층단계
S4' : 롤 성형단계
S5 : 빵가루층 형성단계
S6 : 조리단계
S7 : 기름제거 단계S1: Durian paste manufacturing step
S2: Pork preparation stage
S2 ': aging step
S3: Starch application step
S4: Pork cutlet ingredients
S4 ': roll forming step
S5: bread crumb layer formation step
S6: Cooking step
S7: Oil removal step
Claims (4)
돈까스용으로 사용될 수 있는 두께 및 넓이로 제단된 돈육의 표면에 칼집을 내어 소금 및 후추로 밑간을 하는 돈육 준비단계(S2);
상기 소금 및 상기 후추로 밑간이 된 돈육에 전분을 도포하는 전분 도포단계(S3);
상기 전분이 도포된 돈육 상부에 돈까스 속재료로 사용되는 깻잎을 적층하고, 상기 깻잎 상부에 상기 두리안 페이스트를 적층한 후, 상기 두리안 페이스트 옆면에 치즈를 적층하는 돈까스 속재료 적층단계(S4);
상기 성형된 돈육의 전면에 밀가루를 도포하고, 상기 밀가루가 도포된 돈육에 계란물을 코팅한 후, 상기 계란물이 코팅된 돈육에 빵가루를 뿌려 빵가루층을 형성하는 빵가루층 형성단계(S5);
상기 빵가루층이 형성된 돈육을 160℃ ~ 200℃의 온도에서 10 내지 15분간 기름에 튀겨내는 조리단계(S6); 및
상기 튀긴 돈육을 체에 받쳐 기름을 제거하는 기름제거단계(S7);
를 포함하는 것을 특징으로 하는 두리안 깻잎 치즈 돈까스 제조방법.
A step (S1) of producing a durian paste which crumbs the durian pulp in a kneading form and then uniformly stirs the same to produce a durian paste used as a pork cutlet;
A pork preparation step (S2) in which slices are cut out on the surface of the pork cut with the thickness and the width which can be used for cut pork cutlets, and the pork cuts with salt and pepper;
A starch application step (S3) of applying starch to the pork under the salt and the pepper;
(S4) of laminating a sesame leaf used as a pork loaf material on top of the pork coated with the starch, laminating the durian paste on the sesame leaf, and laminating cheese on the side of the durian paste;
(S5) a bread crumb layer forming step (S5) in which flour is applied to the whole surface of the molded pork meat, the pork coated with the flour is coated with egg water, and then the bread crumb is sprayed on the pork coated with the egg water to form a bread crumb layer.
A cooking step (S6) in which the pork formed with the bread crumb layer is fried in oil at a temperature of 160 to 200 DEG C for 10 to 15 minutes; And
An oil removing step (S7) of removing the oil by supporting the fried pork on the sieve;
Wherein the method comprises the steps of:
A roll forming step (S4 ') of forming the pork by rolling a portion of both sides of the stacked pork inward and folding inward from the bottom to the inside in the laminating step of claim 1; Wherein the method comprises the steps of:
The method according to claim 1, wherein the tufted potato material further comprises at least one raw material selected from the group consisting of onion, mushroom, tomato, bell pepper, pepper, potato, nuts, pineapple and corn. Way.
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WO2019083115A1 (en) * | 2017-10-24 | 2019-05-02 | 방손배 | Pork cutlet with durian, perilla leaves, and cheese and method for making same |
KR102119036B1 (en) * | 2020-02-10 | 2020-06-04 | 윤영재 | Aging method of Meats for a pork cutlet using citron peeling |
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KR20150062862A (en) * | 2013-11-29 | 2015-06-08 | 권경숙 | Onion-Cheese Pork cutlet And, Manufacturing method of that |
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CN109363128A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of durian Pizza flavor compound seasoner and preparation method thereof |
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