KR101851655B1 - Manufacturing method of patty using mushroom concentrates and bovine satellite cell culture media - Google Patents

Abstract

The present invention relates to a method of manufacturing a patty by using a mushroom concentrate and a culture medium. The method of the present invention includes: a seed making step of making seeds having a granular size of 1,500-2,500 μm through repeated fluidization while spraying a culture medium, which is made by culturing and increasing muscular satellite cells extracted from the muscular tissue of a cow, like a bottom spray under a fluidized bed coating condition; a granule making step of preparing a mushroom concentrate as a coating spray solution and inserting the seeds into a fluidized bed coater, and then, making granules, containing 30-70 wt% of beef powder, by coating the seeds with the coating spray solution through repeated fluidization while spraying the solution like a bottom spray under the fluidized bed coating condition; a mixing step of making a patty composition by mixing the granules with liquefied edible fat; and a forming step of making a patty by forming the patty composition in a patty mold and then hardening the composition. According to the present invention, in general, consumers do not have repulsion to a hamburger patty made of minced meat, and accordingly, a culture medium is made by culturing muscular satellite cells extracted from muscular cells of a cow, or culture meat is formed by increasing and dividing the culture medium into muscular cells, but culture meat before the formation of muscular fibers is used for a better taste and mouthfeel.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a patty using a mushroom concentrate and a culture medium,

The present invention relates to a mushroom concentrate and a patty using a culture medium, in which the whole effective ingredient of beef can be easily ingested by using a mushroom concentrate as a binder so as to supplement the effect of protein-rich beef as a protein source. And a manufacturing method thereof.

By 2050, the world's population will reach 9 billion people, and the meat consumption of humankind is expected to reach 465 million tons. In order to meet growing meat demand, the United Nations Food and Agriculture Organization (FAO) Of the total production.

Recently, cattle diseases such as cattle mad cow disease, foot-and-mouth disease, and pathogens contained in livestock are not killed in processing, causing various diseases, causing serious problems in society.

Recently, 'cultured meat' has been attracting attention as a solution to solve the problems of population growth and disease occurrence in slaughter cattle.

'Pears' means meat that is obtained through cell proliferation in the laboratory without going through the process of raising livestock.

As for the technique related to breeding, in the method of industrial production of meat using cell culture method (U.S. Patent No. 7270829, Patent Document 1), muscle cells and the like are extracted and cultured in a medium to produce a three-dimensional animal muscle tissue , And a technique for three-dimensionally processing the same is disclosed.

However, in the case of such a conventional manufacturing method, there is a problem that it takes a lot of time and cost to make one hamburger patty.

In addition, there was a problem that the taste was not good at the time of early manufacture and the texture was not good.

Currently, many poultry farms are conducting research in many laboratories around the world in order to shorten manufacturing time, reduce manufacturing costs, and provide high-quality taste and texture.

Specifically, the current research and development direction is to start from stem cells extracted from bovine muscle cells, to form muscles enough to feel meat quality at the time of eating, or to feel the feeling of fat felt during eating The purpose of this study is to make fat from fat cells to form fat and to make them feel proper texture through their combination.

In other words, the present development trend is focused on focusing on the production of edible products after stem cells are formed and the actual muscle or fat is formed.

US 7,270,829 (September 18, 2007)

The method for producing a patty using a mushroom concentrate and a culture medium of the present invention is to solve the problems caused by the conventional techniques as described above. Generally, patties used for hamburgers and the like are made of crushed meat, It is intended to make it easier to manufacture a patty having a good texture and taste by utilizing a culture solution in which bovine satellite cells extracted from bovine muscle cells are cultured.

More specifically, after processing the beef culture liquid to prepare seeds, the mushroom concentrate is coated on the outer side of the seed to form a fluidized bed granule, and then granulated with edible fat to form a patty form, thereby realizing muscular satellite cells (Texture) to be as close as possible to the actual patty, while reducing the time and expense involved in reaching the beef culture.

In addition, it is intended to provide a soft texture even though it is produced starting from muscle cells by preparing fat containing components such as livestock fat and fish fat during the patty production process.

In addition, it is possible to improve the marketability of patty by providing a chewy texture by containing crushed dried persimmons immersed in low temperature fermentation broth of Sanayasai as a seasoning raw material, and to satisfy preference for fragrance regardless of addition of other seasonings will be.

In order to solve the above problems, a method for producing a patty using a mushroom concentrate and a culture medium according to the present invention is characterized in that a culture solution obtained by culturing and growing muscle satellite cells extracted from bovine muscle tissue is prepared as a spray solution for seed production, Under the fluidized bed coating conditions of 110 ° C, atomizing air pressure of 1.0-3.0 bar, inlet tube temperature of 20-60 ° C, and feeding rate of 5-5,000 g / min, the seed spraying solution was repeatedly sprayed in the form of bottom spray A seed preparation step of producing a seed having a particle size of 1,500 to 2,500 μm through fluidization in the seed; Mushroom concentrate was prepared as a coating spray solution, and the seeds were put into a fluidized bed coater. Then, the coating spray solution was sprayed at a product temperature of 50-60 ° C, a spray air pressure of 1.0-3.0 bar, a feed tube temperature of 20-60 ° C, Granules which form spherical granules having a beef powder content of 30 to 70% by weight by coating the seeds through repetitive fluidization while spraying in a bottom spray form under fluidized bed coating conditions such as a speed of 5-5,000 g / min. A manufacturing step; Mixing the spherical granules with liquid edible fats and stirring to produce a patty composition; And molding the patty composition into a patty frame to form a patty, followed by curing to form a patty.

Alternatively, a muscle seed cell extract obtained from bovine muscle tissue is cultivated and grown, and the culture fluid is sprayed in a bottom spray form under fluidized bed coating conditions to produce a seed having a particle size of 1500-2,500 μm through repetitive fluidization ; Mushroom concentrate is prepared as a coating spray liquid and the seed is injected into a fluidized bed coater and sprayed in the form of bottom spray under fluidized bed coating conditions to coat seeds through repeated fluidization, A granule producing step of producing a spherical granule having a powder content ratio of 30 to 70% by weight; Mixing the spherical granules with liquid edible fats and stirring to produce a patty composition; And molding the patty composition into a patty frame to form a patty, followed by curing to form a patty.

In the above configuration, the edible fat may be any one of livestock fat, fish fat, and nuts fat.

At this time, a dried persimmon processing step is performed in which a dried persimmon is prepared, followed by pulverization to prepare a crushed dried persimmon, followed by preparing a low temperature fermentation broth obtained by fermenting a raw fish paste at a low temperature and immersing the ground persimmon in a low temperature fermentation broth, Wherein the aged pulpy persimmons are further added.

More specifically, the dried persimmon processing step comprises: a step of mixing a raw fish leaf and a long leaf, drying and mixing them at a ratio of 1: 2 to 3 to prepare a raw fish product mixture; Mixing a mixture of artificial sweetpotato with water at a weight ratio of 1: 100 to 200, and then fermenting at a temperature of 3 to 5 占 폚 for 60 to 90 days to prepare a low temperature fermentation broth of Sanjia; Wherein the dried persimmons are immersed in a low-temperature fermentation broth of Sanayashi and aged at a temperature of 3 to 5 ° C for 1 to 2 days. In the molding step, the aged pulverized persimmons are mixed with 100 parts by weight of patty composition To 5 parts by weight.

According to the present invention, in the case of a patty used in a hamburger or the like in general, the meat is made of crushed meat, and consumers do not have a sense of resistance, so that a culture solution in which muscle satellite cells extracted from bovine muscle cells are cultured, Cells are differentiated into embryonated embryos. Embryonic stem cells before embryogenesis are used to provide a good quality texture and taste.

More specifically, the beef culture medium and the initial embryo are processed to prepare seeds, and then the mushroom concentrate is fluidized to the outer side of the seed to produce granules. Then, the granules are mixed with edible fat to form a patty form, (Texture) to the actual patty as much as possible while reducing the time and cost required to reach the actual muscularisation, thereby enabling the commercialized provision of edible products through the beef culture.

In addition, it is possible to provide a smooth texture even though it is produced starting from muscle cells by preparing fat containing fat such as livestock fat or fish fat during the patty production process.

In addition, the dried persimmon dipped in the low temperature fermentation broth of Sanayasoto is included as a seasoning raw material to provide a chewy texture, thereby further improving the marketability of the patty and satisfying the preference for the flavor regardless of the addition of other seasonings .

Figure 1 is a micrograph showing extracted muscle cells and proliferated muscle cells.
FIG. 2 is a microphotograph showing time-dependent changes in proliferated muscle cells after inducing differentiation. FIG.

Hereinafter, a method for manufacturing a patty using a concentrated liquid of mushroom and a culture solution of the present invention will be described in detail with reference to the accompanying drawings.

1. Seed production step

A muscle fluid obtained by culturing and growing muscle satellite cells extracted from bovine muscle tissue is prepared as a seed solution for seed production.

Specifically, after extracting muscle tissue from living or just before and after slaughter, muscle satellite cells are extracted from muscle tissue.

As the extraction method, a known method of extracting muscle satellite cells can be applied.

In addition, the extracted muscle satellite cells are introduced into a medium containing nutrients for the proliferation of muscle satellite cells, and the culture medium is prepared by propagating the medium for at least five days.

FIG. 1 shows extracted muscle satellite cells and post-proliferation muscle cells, and FIG. 2 shows changes with time after induction of differentiation.

The prepared culture solution can be used as a spray solution for seed production as it is, or it can be used after filtering surplus components other than muscle satellite cells and nutritional proteins in the culture solution.

As an example of the culture method, extracted bovine muscle satellite cells can be proliferated in DMEM medium supplemented with 10% FBS and 1% P / S.

When such a spray solution for seed production is used, since it is not necessary to develop muscle satellite cells to the myofiber tissue, the time and cost can be remarkably reduced compared to the conventional method.

After the seed spraying liquid is prepared, a seed of 1500-2,500 μm particle size is prepared through repetitive fluidization while spraying in the form of bottom spray under fluidized bed coating conditions.

When the size of the seed is smaller than the above range, the texture of the meat is hardly felt at the time of intake of the patty. When the size of the seed is smaller than the above range, the number of the fluidized bed coating necessary for forming the target granule size is increased Not only the productivity is lowered but also the number of granules to be finally produced is decreased when the number of times of fluidized coating is decreased. In this case, too, the texture feeling at the time of taking the patty becomes worse and the eating preference is lowered.

Preferred fluidized bed coating conditions are a product temperature of 90-110 ° C, a spray air pressure of 1.0-3.0 bar, a feed tube temperature of 20-60 ° C, and a feed rate of 5-5,000 g / min.

If the fluidized bed coating temperature is less than the above temperature, problems such as pathogens and contamination that may occur in the process of manufacturing the culture liquid and the transportation process may occur. If the temperature exceeds the above-mentioned coating temperature, the seeds are easily broken, The granules may be unevenly formed in the granules.

2. Granulation stage

Mushroom concentrate was prepared as a coating spray solution and the seeds were put into a fluidized bed coater and sprayed in a bottom spray form under the fluidized bed coating conditions to coat the seeds through repeated fluidization, To produce spherical granules having a content ratio of 30 to 70% by weight.

If the seed content ratio is less than 30% by weight, the number of fluidization steps is excessively increased and productivity is lowered. On the contrary, when the seed content exceeds 70% by weight, the shape of the granules is irregular, This results in less formation of pores in the molding process for producing the patty, which makes it difficult to penetrate the fat component, resulting in lowered texture at the time of eating.

The number of fluidized coatings can be varied depending on the size of the intermediate granules being formed each time fluidization proceeds.

The size of the spherical granules that have been manufactured is preferably about 1.5 to 3.5 mm.

In addition, conditions for fluidized bed coating are suitable such as product temperature 50-60 ° C, spray air pressure 1.0-3.0 bar, inlet tube temperature 20-60 ° C, and feed rate 5-5,000g / min.

The lower temperature of the fluidized bed coating temperature during granule production is to prevent damage to the seeds and to allow the mushroom concentrate to be uniformly coated on the seed surface while preventing the powder from being rapidly pulverized during the coating process.

The mushroom concentrate may be a variety of known mushroom concentrates, but it does not contain the concentrated extracts of water alone and allows the lipid soluble components in the mushrooms to be extracted in a large amount using a dilution alcohol having a minimum alcohol content of at least 50% .

This is because when the coating spray liquid is a lipid soluble component extracted by alcohol, it is more uniformly adsorbed on the seed than when it is water-soluble.

For this purpose, the edible mushrooms such as shiitake mushroom, oyster mushroom and mushroom mushroom are mixed singly or multiply, and then a dilution alcohol consisting of a mixture of 80 wt% of alcohol and 20 wt% of water is added to the mushroom.

The weight of the diluted alcohol is preferably about 3 to 7 times the weight of the mushroom to be mixed.

The resulting mixture is heated at 60 to 80 ° C for 5 hours to obtain an extract. The resulting extract is filtered, and the filtrate is concentrated under vacuum at 50 ° C and 70 mmHg.

3. Mixing step

The liquid granular edible fats are mixed and agitated to produce a patty composition.

The addition amount of the edible fat may be 5 to 30% by weight based on 100 parts by weight of the spherical granules, and may be increased or decreased according to the consumer preference according to the type of patty to be produced within the above range.

Liquid edible fats are available in various edible fats such as livestock, fish, and nuts.

Of these, it is desirable to use vegetable fats such as nuts, which is based on the objective of preventing cattle infestation due to lack of livestock demand and livestock diseases, .

4. Forming step

The patty composition is put into a patty frame, molded and cured to produce a patty.

The patty frame may have various shapes such as a circle and an ellipse according to the shape of the patty to be manufactured.

On the other hand, the edible fat added in the mixing step is insufficient in viscosity of animal fat compared to animal fat, and when the patty containing the vegetable fat is produced, the texture of chewy gum may be deteriorated.

In this case, it is possible to add a raw material which is a vegetable raw material and provides a chewy feeling.

There are semi-dried fruit varieties such as raisins, dried persimmons, etc., which provide a chewy feeling.

However, these semi-dried fruit varieties usually have a unique flavor and sweet taste of the fruit itself. In this case, there is no sense of resistance to those who prefer the corresponding flavor and aroma. However, It is not appropriate to provide patty.

That is, what is required in the present invention is to minimize the taste and flavor of meat while providing texture like patty.

As a result of the study of the present invention, it has been found that the problem can be solved by proceeding with a process of processing a dried persimmons and further adding the processed persimmon in the above-mentioned molding step.

In this method, a dried persimmon is prepared by preparing a dried persimmon, crushed dried persimmon, and a low-temperature fermentation product of a sanayasawa fermented at low temperature, and the ground persimmon is immersed in a low temperature fermentation solution.

When the hay fever is fermented at low temperature, the unique grass odor of the hay fever is reduced and the sweetness and aroma of the dried persimmon are reduced.

However, in the case of the fermentation broth of Sanayasai, a wide variety of varieties have been proposed in the market. Depending on the kind of the fermented broth, the flavor and aroma unique to the persimmon may not be effectively reduced.

In order to solve this problem, according to a number of experiments of the inventor of the present application, more specifically,

A mixture of raw fish leaves and leaves, dried and then mixed at a ratio of 1: 2 to 3 to produce a mixture of legumes;

Mixing a mixture of artificial sweetpotato with water at a weight ratio of 1: 100 to 200, and then fermenting at a temperature of 3 to 5 占 폚 for 60 to 90 days to prepare a low temperature fermentation broth of Sanjia;

And aging the dried persimmon sauce by immersing the ground persimmon in a low temperature fermentation broth of Sanjiao, and aging at a temperature of 3 to 5 ° C for 1 to 2 days,

In the molding step, it is preferable to add 3 to 5 parts by weight of aged pulpy persimmons to 100 parts by weight of the patty composition.

Yeonpyeon is known to be effective in suppressing odor in several domestic documents. It is known that it can be edible for the ginseng, but it is not widely used because it is not good in taste, and it is effective for diarrhea, fever and inflammation in herbal medicine. It is known that the drug is weak and it is not widely used.

On the other hand, the odor suppression method using the lotus leaves was not utilized as such, and most of them are used together with other medicinal materials.

The present inventors have found that when the dried persimmons used to improve the texture of the patty are treated with the above-described conditions, the taste and flavor of the dried persimmons are almost invisible, I found that the chewy texture I had was applied to Patty.

Hereinafter, a method for producing a patty using a mushroom concentrate and a culture solution of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited by the following examples.

Muscle satellite cells extracted from bovine muscle tissue were added to a medium containing nutrients for muscle cell differentiation and cultured for 3 days to prepare a culture solution, which was prepared as a seed solution for seed production.

Then, the seed spraying solution is sprayed on the bottom spray under a fluidized bed coating condition of a product temperature of 90 to 110 ° C, a spray air pressure of 1.0 to 3.0 bar, a feed pipe temperature of 20 to 60 ° C and a feeding rate of 5 to 5,000 g / Seeds with a particle size of 2,000 [mu] m were produced through repetitive fluidization while spraying in the form.

On the other hand, a diluted alcohol of 80% alcohol and 20% water was prepared, and the shiitake was crushed and prepared. After mixing 5 times dilution of the shiitake with respect to the weight of the shiitake, the mixture was heated at 70 캜 for 5 hours to obtain an extract , And the obtained extract was filtered and concentrated in vacuo at 50 ° C under 70 mmHg to prepare a mushroom concentrate to prepare a coating spray solution.

The prepared seeds were put into a fluidized bed coater, and then the coating solution was sprayed onto a fluidized bed coating at a product temperature of 50-60 ° C, a spray air pressure of 1.0-3.0 bar, a feeding tube temperature of 20-60 ° C, and a feeding rate of 5-5,000 g / The coating spray solution was sprayed onto the seeds through repetitive fluidization under the conditions to prepare spherical granules.

Subsequently, small fat was prepared as edible fat, and 15 parts by weight of 100 parts by weight of the prepared spherical granules were weighed and mixed, followed by stirring to prepare a patty composition.

The patty composition thus prepared was put into a round patty mold, molded and cured to prepare a patty.

Proceeding in the same manner as in Example 1, tuna oil was weighed as edible fat in an amount of 15 parts by weight based on 100 parts by weight of spherical granules, to prepare a patty.

Proceeding in the same manner as in Example 1, 15 parts by weight of flaxseed oil as edible fat was weighed based on 100 parts by weight of spherical granules, and patties were prepared.

Proceeding as in Example 1, the raisins were prepared by grinding and then weighed 4 parts by weight relative to 100 parts by weight of the patty composition and mixed into the patty composition, followed by molding and curing to prepare a patty.

The procedure of Example 4 was followed except that the dried persimmon was ground in place of the raisins and prepared by weighing 4 parts by weight relative to 100 parts by weight of the patty composition and mixing it with the patty composition followed by molding and curing to prepare a patty.

Proceeding in the same manner as in Example 5, dried persimmons were fermented using a fermentation solution of Sanayasaka, and then added to a patty composition, followed by molding and curing to prepare a patty.

Fermentation was carried out at a temperature of 4 ° C for 2 days.

At this time, the fermentation broth of Sanayasato was prepared by purchasing a fermented broth of Sanayasai which was produced from Pepper and plantain.

Proceeding as in Example 6, a patty was prepared by fermenting dried persimmon using a fermented solution of Sanayasai using dandelion as a raw material.

Proceeding in the same manner as in Example 6, a patty was prepared by fermenting a patty with a dried persimmon using a specific fermented solution of a saccharide produced directly.

In this case, the fermentation broth of Sorae basidiomycetes was prepared by preparing Sorghum and Yeonpyeo, and then dried and mixed at a weight ratio of 1: 2 to prepare a sanjayo mixture. The mixture was mixed with water at a weight ratio of 1: 100, Day fermentation broth.

<Experimental Example 1> Sensory evaluation on texture (texture)

In Comparative Example 1, the softest, softest, and less fatty portion of the bovine portion was molded into a shaved patty. In Comparative Example 2, the bovine neck having the strongest whiff of the bovine portion was used to form a patty. In Comparative Example 3, a patty was prepared using a light spot of a small region, and in Comparative Example 4, a patty made of a soybean was purchased and prepared.

Then, the patties of the examples and comparative examples were heated on a pan, cooked, and cooked while spraying the same amount of salt so that a minimum taste could be felt.

The sensory evaluation was evaluated by using the 9 point rating method, which was divided into 'Kosi', 'Softness' and 'Stiffness'.

In addition, in consideration of age and gender, 50 participants were selected for each age group of 20 males and 60 females.

Table 1 below shows the test results for texture.

division Tame Softness Stiffness Example 1 3.7 5.7 4.6 Example 2 3.6 5.6 4.5 Example 3 3.7 5.6 4.7 Example 4 3.7 5.8 3.7 Example 5 3.7 6.2 3.8 Example 6 3.3 6.6 3.2 Example 7 3.4 6.7 3.3 Example 8 2.5 7.8 2.1 Comparative Example 1 4.7 7.5 4.2 Comparative Example 2 5.5 3.6 7.7 Comparative Example 3 7.2 4.3 3.5 Comparative Example 4 2.1 3.5 5.4

* Sensory test values (9: very high, 0: very low)

As shown in Table 1, the cooked patties of Examples 1 to 8 were not as smooth as those of Comparative Examples 1 to 3 made using actual parts of cattle, It seems to be soft enough to be able to utilize enough.

Among them, the embodiments 5 to 8 provide a softer feeling among the same embodiments, and the embodiment 8 shows a softness almost similar to the actual safety.

In addition, the degree of stiffness appeared to be similar to patty using relief, and it appeared to be satisfactory overall, and it appeared to be less tough than the patty made with the neck.

In addition, the overall degree of toughness was felt to be less tough than the patty made of cow parts.

<Experimental Example 2> Sensory evaluation on taste

In the same manner as in Experimental Example 1, patties were cooked and prepared. The sensory evaluation was evaluated by dividing the taste into actual meat taste, sweet taste, salty taste and bitter taste using a 9-point rating method. I went ahead without telling you.

In addition, in consideration of age and gender, 50 participants were selected for each age group of 20 males and 60 females.

Table 2 below shows the results of the experiment on the taste.

division Meat flavor Sweet taste Salty taste bitter Example 1 5.6 2.8 5.6 3.1 Example 2 5.3 2.7 5.5 3.3 Example 3 5.2 2.8 5.4 3.5 Example 4 5.4 5.6 5.4 2.9 Example 5 5.9 5.6 5.5 2.8 Example 6 5.1 4.8 5.1 5.4 Example 7 5.2 4.9 5.6 5.5 Example 8 6.7 2.8 5.5 2.1 Comparative Example 1 7.5 2.7 5.3 2.1 Comparative Example 2 7.7 2.8 5.9 2.3 Comparative Example 3 7.7 2.7 5.7 2.1 Comparative Example 4 3.7 3.4 5.6 2.7

* Sensory test values (9: very high, 0: very low)

As a result of the experiment on the above-mentioned taste, the meat taste, which is the most important criterion, is comparatively higher than that of Comparative Example 4, which is a patty made of soybeans, though not to the same level as Comparative Examples 1 to 3, And the taste became more felt.

In addition, in the case of Example 8, among the examples, it was found to be closest to actual meat taste.

For the sweet taste, the comparative examples and the examples were shown to be generally similar, but the sweet taste was relatively more felt in Examples 4 to 7.

In the case of bitter taste, the comparative examples and the examples were similar, but in the case of Example 6, bitterness was felt strongly.

<Experimental Example 3> Sensory evaluation on fragrance

In the same manner as in Experimental Example 1, the patty was cooked and prepared. The sensory evaluation was evaluated using the 9-point rating method in terms of flavor, meat odor and fruit flavor.

In addition, in consideration of age and gender, 50 participants were selected for each age group of 20 males and 60 females.

Table 3 below shows the results of the experiment on the fragrance.

division Meat smell Fruit flavor Example 1 6.1 1.1 Example 2 6.3 1.5 Example 3 6.3 2.8 Example 4 5.3 4.5 Example 5 5.3 3.7 Example 6 4.9 4.4 Example 7 4.3 4.9 Example 8 7.0 1.2 Comparative Example 1 7.4 0.9 Comparative Example 2 7.5 1.1 Comparative Example 3 7.7 1.2 Comparative Example 4 4.3 3.4

* Sensory test values (9: very high, 0: very low)

As a result of the experiment on the above-mentioned fragrance, the most important criterion of the meat flavor is not the same as that of Comparative Examples 1 to 3, which is a patty made of actual meat, but there is not much difference, .

Particularly, compared with Comparative Example 4, which is a patty made of soybean, it was found that the meat smell was felt relatively more.

As described above, according to the embodiments of the present invention, it can be seen that the texture (texture), which is the most important factor in the patty eating, is not significantly different from the patty made in each part of the cattle.

It is very noteworthy that this can satisfy not only the productivity but also the consumer's preference when compared with the technology trend to manufacture the muscle cell after culturing the muscle cell.

Claims (5)

In the patty production process,
The muscle temperature was adjusted to 90-110 ° C, the spray air pressure was 1.0-3.0 bar, the inlet tube temperature was 20-60 ° C, and the feeding rate was 5 ° C. A seed preparation step of preparing a seed having a particle size of 1,500 to 2,500 μm through repetitive fluidization while spraying the seed solution for spraying in the form of a bottom spray under fluidized bed coating conditions of -5,000 g / min;
Mushroom concentrate was prepared as a coating spray solution, and the seeds were put into a fluidized bed coater. Then, the coating spray solution was sprayed at a product temperature of 50-60 ° C, a spray air pressure of 1.0-3.0 bar, a feed tube temperature of 20-60 ° C, Granulation process for producing spherical granules having a seed content ratio of 30 to 70% by weight is coated on the seeds through repetitive fluidization while spraying in a bottom spray form under fluidized bed coating conditions at a rate of 5-5,000 g / Wow;
Mixing the spherical granules with liquid edible fats and stirring to produce a patty composition;
Molding the patty composition into a patty frame to form a patty and then curing the patty to form a patty;
A method for producing a patty using a mushroom concentrate and a culture medium.
In the patty production process,
A seed preparation step of preparing seeds having a particle size of 1500-2,500 μm through repetitive fluidization while spraying a culture solution obtained by culturing and growing muscle satellite cells extracted from bovine muscle tissue in a bottom spray form under fluidized bed coating conditions; ;
Mushroom concentrate was prepared as a coating spray liquid and the seeds were put into a fluidized bed coater and sprayed in a bottom spray form under the fluidized bed coating conditions to coat the seeds through repeated fluidization, A granule producing step of producing a spherical granule having a content ratio of 30 to 70% by weight;
Mixing the spherical granules with liquid edible fats and stirring to produce a patty composition;
Molding the patty composition into a patty frame to form a patty and then curing the patty to form a patty;
A method for producing a patty using a mushroom concentrate and a culture medium.
3. The method according to any one of claims 1 to 2,
Wherein the edible fat is composed of any one of livestock fat, fish fat, and nuts fat.
A method for producing a patty using a mushroom concentrate and a culture medium.
The method of claim 3,
Preparing a dried persimmon after preparing a dried persimmon, crushing the ground persimmon, preparing a raw fish paste fermented at a temperature of 3 to 5 ° C, and immersing the ground persimmon in a low temperature fermentation solution of a sanjayo,
Characterized in that the aged milled persimmons are further added in the shaping step.
A method for producing a patty using a mushroom concentrate and a culture medium.
5. The method of claim 4,
In the drying step,
A mixture of raw fish leaves and leaves, dried and then mixed at a weight ratio of 1: 2 to 3 to produce a raw fish product mixture;
Mixing a mixture of artificial sweetpotato with water at a weight ratio of 1: 100 to 200, and then fermenting at a temperature of 3 to 5 占 폚 for 60 to 90 days to prepare a low temperature fermentation broth of Sanjia;
Wherein the dried persimmons are immersed in a low temperature fermentation broth of Sanayashi and aged at a temperature of 3 to 5 ° C for 1 to 2 days,
Wherein the aged milled persimmons are added in an amount of 3 to 5 parts by weight based on 100 parts by weight of the patty composition in the molding step.
A method for producing a patty using a mushroom concentrate and a culture medium.

Images