KR102129077B1 - Cutlet and manufacturing method thereof - Google Patents

Abstract

It is to minimize the loss of nutritional components during the frying process of cutlet meat, and to include at least one of nut powder, seed powder, dried vegetable powder, or dried seafood powder and dietary fiber powder to improve the nutritional components of cutlets and methods for manufacturing the same. , (a) cutlet meat forming step of forming cutlet meat by slicing at least one of edible beef, pork, chicken, duck meat, lamb, fish, and tteokgalbi to a predetermined thickness, (b) formed in step (a) Step (b) of mixing the first material comprising at least one of nut powder, seed powder, dried vegetable powder, or dried seafood powder, and a second material, which is a dietary fiber powder, to grow the cutlet meat (c). It is possible to prevent the nutritional component from being destroyed in the frying process, which is a cooking process of the cutlet, by providing a configuration including a first application step of applying to the cutlet meat grown in the cutlet.

Description

Cutlet and manufacturing method thereof

The present invention relates to a cutlet containing dietary fiber and a method for manufacturing the same, in particular, to minimize the loss of nutrients during the frying process of cutlet meat, and at least one of nut powder, seed powder, dried vegetable powder or dried seafood powder It relates to a cutlet having improved nutritional content by including dietary fiber powder and a method for manufacturing the same.

In general, cutlets are sliced or minced meat or seafood such as cows, pigs, chickens, etc., and then processed into salted and battered stages, then fried with bread crumbs and fried in oil. , Pork cutlet, chicken cutlet, fish gas.

For example, the Western dish, Fork Cuttlet, cuts pork loin or sirloin into the size and thickness of a standard, thins it through a physical training process, seasons it with salt and pepper, then flour, eggs It is a food fried in oil in the order of breadcrumbs. On the other hand, Tonkatsu is a combination of Chinese pork pig and cutlet. It originated in Japan.

These pork cutlets are crispy with the breadcrumbs doped on the outer skin and give the inside a chewy feeling to improve the aesthetics, and to eat them, they are usually eaten with tomato ketchup.

Pork, the raw material of pork cutlet, is a protein source rich in vitamin B1 thiamin, and its price is also lower than that of beef.

Recently, as the food culture is becoming more active, the demand for beef gas, pork cutlet, chicken cutlet, and fish gas cutlets is increasing day by day, and various manufacturing methods are being developed and researched.

On the other hand, dietary fiber (Dietary fiber) refers to a fibrous material that cannot be digested by enzymes secreted by the human digestive tract, and is mostly composed of non-starch materials made by plants. The most important dietary fiber is mentioned as cellulose, hemi-cellulose, pectin, gums, lignin and other polysaccharides such as chitin and chitosan. It also includes indigestible polysaccharides from animal sources.

The dietary fiber is mainly used in the food industry as a functional material for dessert products such as jelly, preference foods such as candy, and auxiliary foods such as jam, beverages, dairy products, and formal dairy products. In recent years, demand for functional cosmetics, health supplements, and pharmaceutical precursors has increased rapidly. Such dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber according to the degree of dissolving in water, and the water-soluble dietary fiber and insoluble dietary fiber have very different physicochemical properties and chemical composition, and their use is greatly different.

In addition, an example of a technique for a method for manufacturing the cutlet described above is disclosed in documents 1 to 3 below.

For example, in the following patent document 1, food ingredients, such as minced pork, minced chicken and soy protein, rice flour, corn starch, etc., each containing a lot of protein, are added to the blended ingredients to express a rich nutrient and green color. Cut, shred, and process leek, radish, and sesame leaves to put the mixed pork cutlet ingredient mixture into the molding machine to shape the shape of the pork cutlet, and evenly apply buttered flour mixed with wheat flour and corn starch separately in purified water, and then bread crumbs on the surface. Disclosed is a method for producing green pork cutlet using natural color of vegetables produced by sprinkling and coating high-quality pork cutlet.

In addition, in the following Patent Document 2, a patty formed by slicing meat or fish meat and then applying rice flour to the surface, mixing a patty or rice flour, brown rice glutinous rice powder, shredded vegetables and grain powder, and kneading the resulting patty 20-30 wt% , Rice flour, corn starch, gluten, pepper, refined salt and water are prepared by mixing, 10-20% by weight of batter solution uniformly applied to the outer surface of the patty, and evenly on the surface of the patty uniformly coated with the batter solution It is attached, and is disclosed for a cutlet containing 50 to 70% by weight of rice bread flour prepared using rice flour as a main raw material.

On the other hand, in the following Patent Document 3, as shown in Figure 1, cutlet meat made of any one of the meat or fish meat, evenly applied to the surface of the cutlet meat and batter liquid, which is formed by mixing flour and water, 70% by weight of bread crumbs, cooking oil 15% by weight, 15% by weight of grain powder is mixed and composed, the grain powder is 50% by weight of brown rice powder, 30% by weight of barley powder, 1-5% by weight of soybean powder, 1-5% by weight of chajo powder, rice Oven Baking Cutlet Containing Oven Baking Cutlet Cooking Breadcrumb Composition Containing 1 to 5% by Weight Powder, 1 to 5% by Weight Wheat Powder and 1 to 5% by Weight Corn Powder It is done.

Republic of Korea Registered Patent Publication No. 10-1714566 (2017.03.03 registration) Republic of Korea Registered Patent Publication No. 10-1498666 (2015.02.26 registered) Republic of Korea Registered Patent Publication No. 10-1521609 (registered on May 13, 2015)

In the technique disclosed in Patent Document 1 as described above, there is a problem in that nutrients are destroyed during the frying process of vegetables or the like contained in pork cutlet.

In addition, in the above-mentioned conventional technique, the cutlet meat is immersed in a spice liquid, thereby losing the original taste of the cutlet meat itself, and because of the high fat, high protein, and high calorie properties of the cutlet meat, it breaks the nutritional balance when ingested. There is a problem that can worsen health by causing weight gain or obesity.

On the other hand, the prior art has not disclosed any technique for applying dietary fiber to the cutlet.

The object of the present invention was made to solve the problems as described above, and prevents the nutritional components of nut powder, seed powder, dried vegetable powder or dried seafood powder and dietary fiber powder from being destroyed during the frying process of the cutlet cooking process. It is to provide a cutlet which can be made and a manufacturing method thereof.

Another object of the present invention is to provide a cutlet and a method for manufacturing the same, which can keep the nutritional components uniform by containing powders such as nuts, dried fruits, dried vegetables, and dried seafood.

Another object of the present invention is to provide a cutlet containing an insoluble dietary fiber and a water-soluble dietary fiber that can be used as a powder by amplifying the content of a relatively expensive insoluble dietary fiber contained in bamboo shoots and a method for manufacturing the same.

In order to achieve the above object, a method of manufacturing a cutlet according to the present invention comprises: (a) Cutlet to form cutlet meat by slicing at least one of edible beef, pork, chicken, duck, lamb, fish, and tteokgalbi to a predetermined thickness. Meat forming step, (b) a first step and a diet comprising at least one of: (c) nut powder, seed powder, dried vegetable powder or dried seafood powder to grow the cutlet meat formed in step (a). It characterized in that it comprises a first coating step of mixing the second material which is a fiber powder and applying it to the cutlet meat grown in step (b).

In addition, in the method of manufacturing the cutlet according to the present invention, (d) a coating step of coating the cutlet meat applied in step (c) with egg liquid, (e) applying bread crumbs to the cutlet meat coated in step (d) It characterized in that it further comprises a second application step.

In addition, in the method of manufacturing a cutlet according to the present invention, the nuts include at least one of almond, peanut, chestnut, walnut, pine nut, ginkgo fruit, pistachio, hazelnut, cashew nut, and pecan, and the dried fruits are apples, Pear, tangerine, orange, strawberry, peach, apricot, and at least any one of plums, the seeds include sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, mung beans, and at least any one of the dried Vegetables include at least one of cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, pumpkin, cucumber, tomato, and the dried seafood is abalone, sea cucumber, shrimp, mussel , Squid, octopus, octopus, crab meat, clams, oysters.

In addition, in the method of manufacturing the cutlet according to the present invention, the dietary fiber includes water-soluble dietary fiber and insoluble dietary fiber, and the water-soluble dietary fiber and insoluble dietary fiber are mixed in a weight ratio of 4:1.

In addition, in the method of manufacturing the cutlet according to the present invention, the second material is characterized in that it contains 3 to 10 parts by weight based on 100 parts by weight of the first material.

In addition, in the method of manufacturing a cutlet according to the present invention, the dietary fiber is dietary fiber extracted from bamboo shoot powder, and the bamboo shoot powder is a powder refrigerated by freeze-drying bamboo shoots and bamboo shoots and crushed to a size of 100 mesh, and the water-soluble dietary fiber The insoluble dietary fiber is water and ethanol are used as extractants, respectively, to extract the water-soluble dietary fiber from the supernatant, and the insoluble dietary fiber is extracted from the lower layer, and the insoluble dietary fiber is an arbanase or cellulase. , Glucanase, hemicellulase, amylase, and xylanase, which is an enzyme decomposition by one or more enzymes, wherein the enzyme decomposition is amplified by the content of the insoluble dietary fiber It is characterized by.

In addition, in order to achieve the above object, the cutlet according to the present invention is characterized in that it is manufactured by the above-described method of manufacturing the cutlet.

As described above, according to the cutlet and its manufacturing method according to the present invention, after coating the nutlet powder, seeds powder, dried vegetable powder or dried seafood powder and dietary fiber powder on the cutlet meat, the coated cutlet meat is coated with egg liquid. Thus, it is possible to prevent the nutritional components from being destroyed in the frying process, which is the cooking process of the cutlet.

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In addition, according to the cutlet and the manufacturing method according to the present invention, the effect of being able to be applied to diet food is obtained by maintaining a feeling of satiety by insoluble dietary fiber and water-soluble dietary fiber.

In addition, according to the cutlet and the manufacturing method according to the present invention, by providing a cutlet comprising at least one of edible nuts, dried fruits, seeds, dried vegetables, and dried seafood, it is possible to maintain a balanced nutritional component. The effect is obtained.

1 is a process diagram illustrating a process of cooking an oven baking cutlet using a bread crumb composition for cooking an oven baking cutlet containing a conventional grain powder,
Figure 2 is a process diagram for explaining the manufacturing process of the cutlet according to the present invention,
3 is a process diagram for explaining the extraction process of dietary fiber applied to the present invention,
4 is a cross-sectional view of cutlet as an example of a cutlet according to the present invention.

The above and other objects and new features of the present invention will become more apparent through the description of the present specification and the accompanying drawings.

As used herein, the term "cutlet" refers to food that is edible beef, pork, chicken, duck meat, lamb, fish, rice chops, etc. flatly sliced or chopped and fried in oil with breadcrumbs on it, and "cutlet meat" Refers to edible meats such as beef, pork, chicken, duck meat, lamb, and fish used in cutlets, and "flesh" is a thinly sliced cutlet meat using a hammer or a meat grinder dedicated to meat production, and mass production It is preferred to use a grinder for. In addition, the tteokgalbi can be applied to the ribs of tteokgalbi prepared by any one of the patent registration numbers 10-0894510, 10-0920445, 10-1019463, 10-1181801, 10-1337445, 10-1420387 registered and registered by the applicant. .

As an example of a cutlet according to the present invention, "pork meat" is a pork loin or loin placed in a shaping machine and rotated to form a cylindrical shape and cut into 8-12 mm, and the size is approximately circular and completed. It can be changed according to the size of pork cutlet, so it is not limited to the feature size.

In the present invention, insoluble dietary fiber and water-soluble dietary fiber are used as extracts from bamboo shoot powder, but are not limited thereto. Sweet potatoes, apples, soybeans, flaxseeds, cabbage, cacao nibs, mushrooms, seaweed, celery, which contain dietary fiber, Natural dietary fiber extracted from foods such as oats, rye and burdock may also be applied.

In addition, "nuts" applied to the present invention is a class of tree fruits that contain only edible seed flesh in hard shells and dry husks, almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo fruits, pistachios, hazelnuts, cashew nuts, Pecan, etc., "dried fruit" is an edible fruit, which means prepared by cutting and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, etc., and "seeds" As seeds of ina vegetables, it means sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, mung beans, etc. "Dry vegetables" are nutritious foods obtained from the leaves, roots, seeds, and stems of edible plants. , Chinese cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, zucchini, cucumber, tomato, etc., prepared by cutting and drying. "Dry seafood" means abalone, sea cucumber, It means that shrimp, mussels, squid, octopus, octopus, crab meat, clams, and oysters are dried and carefully prepared.

Bamboo shoots used in the present invention refer to young and tender shoots sprouting from the basement of bamboo. According to Donguibogam, bamboo shoots are known to be effective for preventing constipation, relieving hangover, anti-hemorrhagic action, diuretic action, stress, insomnia, obesity, and preventing hypertension, and are expected to develop into new types of functional foods due to their various functions. .

Looking at the nutritional value of bamboo shoots, the protein content is abundant about four times that of onions belonging to the same foliage, and twice that of cabbage, and minerals such as calcium, iron, and phosphorus, and vitamins A and B are also higher than other foliage vegetables. . In addition, when analyzed by dry matter, bamboo shoots were reported to have a dietary fiber content of 53.9 to 71.6%, which is much higher than 24.7% of cabbage, 22.5% of spinach and 49% of asparagus. That is, bamboo shoots contain various free amino acids and various inorganic components, especially serine, arginine, alanine, leucine, and tyrosine among free amino acids.

Such bamboo shoots contain many insoluble and water-soluble dietary fibers, and according to the Ministry of Health and Welfare's food nutrition DB construction business data (2005, Ministry of Health and Welfare, Policy-Health Care-2005-103), bamboo shoots are insoluble and The total amount of dietary fiber combined with water-soluble dietary fiber is reported to be 4% by weight (41.03% based on dry matter), and according to the published data of the Rural Development Administration (Food Ingredients Table DB, 2011), the water-soluble dietary fiber content of bamboo shoots is It is reported that it accounts for 4g of 100g of raw bamboo shoots.

In addition, the fermented microorganism degrading bamboo shoots uses traditional Korean fermented foods or microorganisms existing in bamboo shoots as materials, and the microorganisms to be separated are strains that have both fibrin decomposition (amylase) and protein decomposition (protease). , It is possible to produce fermented substances that are good for digestion and absorption and are beneficial to our body such as vitamins and functional oligosaccharides.

Bamboo shoots used in the present invention are edible, belonging to the genus Phyllostachys (Phyllostachys. pubescen), Oju (Phyllostachys. nigra), Somdae (Phyllostachys. Haejangjuk (Arundinaria. simonii) belonging to the bamboo genus (Arundinaria), Koryodae (Sasa. coreana) belonging to the genus Sasa (Sasa. kurilensis), Jeju genus (Sasa. Bamboo shoots of any of the genus Pseudosasa. japonica and Pseudosasa. japonica var. purpurascens can be applied.

Such dietary fiber is classified into water-soluble dietary fiber and insoluble dietary fiber according to the degree of dissolving in water, and the water-soluble dietary fiber and insoluble dietary fiber have very different physicochemical properties and chemical composition, and their use is greatly different. For example, water-soluble dietary fiber is a relatively small molecular weight and water-soluble oligosaccharide, and is widely used in the production of functional beverages and dressing agents. It is known that insoluble dietary fiber mainly forms feces and metrics, so it is known to have excellent suiting effects such as increased fecal volume and improvement of diarrhea. Water-soluble dietary fiber is known to be effective in proliferating useful microflora in the intestine and improving lipid metabolism. The main sources of dietary fiber include green-yellow vegetables such as buttercups, carrots, and parsley, and fruits such as apples, pears, seaweeds such as dried seaweed, dried kelp, and seaweed, and grains that have been used as staple food in the past. In particular, the indigestible component of the vegetable contained in the plant cell wall and cell contents of grains has been called crude fiber. As a representative example, the shells of grains and beans such as rice and corn contain a large amount of insoluble dietary fiber components such as cellulose and hemicellulose. It can be an excellent dietary fiber material with a high effect on suiting. In particular, soybean, which is one of the traditional foods in Korea, is generally used as a source of high-quality protein and lipids, and various uses are used, including fermented foods such as miso and soy, and non-fermented foods such as tofu, bean sprouts, and soy flour. As a whole food ingredient, it contains abundant dietary fiber.

The bamboo salt applied to the present invention has a light gray color, and is a processed salt having a slightly yolk taste of boiled eggs, and the raw material for bamboo salt production is sea salt, bamboo, pine, and mud, which is used by special processing at a high temperature. Particularly, bamboo salt, which is made of bamboo salt that has been grown for more than 3 years, is placed in a barrel made of red ocher, and then the bamboo salt made by baking nine times in a wood kiln with pine wood fire (over 1000℃) is called bamboo salt.

The composition of such bamboo salt is similar to that of sun salt, but the content of K, Ca, Fe, Zn, and Mn among metal elements is high, heavy metal elements are not detected, and the pH is around 10.0, which is an alkaline substance. Bamboo salt has long strengthened the stomach, has a strong detoxification effect, enhances white blood cells, sterilizes germs, improves blood circulation, anti-inflammatory and antipyretic effects, improves the acid constitution to weak alkaline constitution, removes odors, It has been reported that it is effective in various diseases such as promoting appetite, and recently, effects on gastritis, gastric ulcer, and diseases of the digestive system, trauma treatment, and detoxification have been reported. In addition, attempts have been made to scientifically confirm and clarify the pharmacological action of bamboo salt, such as an experiment result that a fern mixed with bamboo salt reduces the number of streptococci in the oral cavity and relieves symptoms of gingivitis. Recently, the anti-cancer effect of bamboo salt has been reported at the Dana-Farber Cancer Research Center at Harvard Medical School, and interest and expectations are increasing.

Hereinafter, an example of a method for manufacturing a cutlet containing dietary fiber according to the present invention will be described according to the drawings.

2 is a process diagram for explaining the manufacturing process of the cutlet according to the present invention, and FIG. 3 is a process chart for explaining the extraction process of dietary fiber applied to the present invention.

Cutlet meat which is edible beef, pork, chicken, duck meat, lamb, fish or mochi ribs for preparing cutlets according to the present invention, nuts powder, seeds powder, dried vegetable powder or dried seafood powder as the first material, second As a material, dietary fiber powder, egg liquid, and bread crumbs are prepared.

The cutlet meat may be prepared, for example, by placing a loin or loin portion of a pig into a shaping machine and rotating it to form a cylindrical shape and slice it into a predetermined thickness, for example, 8 to 12 mm (S10). The size of the shaping machine can be changed according to the size desired by the food and beverage.

In the step S10, the cutlet meat formed in a substantially circular shape is thinly sliced using a hammer or a meat grinder for grinding (S20). This tendering step can destroy the fibrous tissue of the cutlet meat and make it soft.

In addition, the cutlet meat grown in step S20 may be subjected to a aging process with a sauce made of wine or a medicinal herb, a mixed seasoning solution, or the like, as in a conventional cutlet manufacturing method. However, in the present invention, the aging process as described above is omitted to maintain the original taste of the cutlet meat.

On the other hand, in the present invention, as the first material, a nut powder, seed powder, dried vegetable powder or dried seafood powder is prepared.

The nut powder is powdered by adding almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo fruit, pistachios, hazelnuts, cashew nuts, pecans, and the like to a grinder. Such nut powder is powdered to about 150 to 200 mesh, for example, the size of wheat flour, so that it can be sufficiently applied to the meat of the cutlet. In the exemplary embodiment of the present invention, roasted almond or walnut powder was applied in consideration of nutritional components and food taste preference.

Almond (Almond) is a deciduous tree of the Rosaceae, also known as one way, and is a plant close to plum trees and peach trees. It is divided into ease and high according to taste, and generally used widely for food is sweet and fragrant ease. to be. These almonds are rich in unsaturated fatty acids and rich in vitamin E, which is good for skin beauty and also rich in iron and calcium, which are beneficial for health.

Walnut is a fruit of the deciduous tree of the sputum family, the walnut tree (Juglans sinensis), which is rich in unsaturated fatty acids and is good for brain health and skin.

The dried fruit powder is dried after cutting apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, etc. and putting them in a grinder. The dried fruit powder is powdered to about 150 to 200 mesh, for example, the size of wheat flour, so that it can be sufficiently applied to the cutlet meat. In an embodiment of the present invention, the powder of apple or tangerine was applied in consideration of the nutritional components and the likelihood of food and drink.

The seed powder is obtained by pulverizing sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, and green beans in a grinder. Such seed powder is powdered to about 150-200 mesh, for example, the size of wheat flour, so that it can be sufficiently applied to the meat of the cutlet. However, for the seeds, sunflower seeds or perilla seeds are applied in consideration of nutritional components and the likelihood of food and drinkers, and the seeds may be used as they are.

The dried vegetable powder is dried after cutting cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, pumpkin, cucumber, tomato, etc., and put into a grinder. The dried vegetable powder is powdered to about 150 to 200 mesh, for example, the size of wheat flour, so that it can be sufficiently applied to the cutlet meat. In the present invention, spinach or tomato was applied in consideration of the nutritional components and the preference of food and drinkers.

The dried seafood is dried after cutting abalone, sea cucumber, shrimp, mussels, squid, octopus, octopus, crab meat, clam, oyster, etc., and powdered in a grinder. Such dried seafood powder is powdered to about 150 to 200 mesh, for example, the size of wheat flour, so that it can be sufficiently applied to the meat of the cutlet. In the present invention, dried seaweed may be included in the dried seafood.

In the present invention, the first material is prepared by mixing any one or at least two powders of nut powder, seed powder, dried vegetable powder or dried seafood powder.

On the other hand, in the above description, but was described as a nut powder, seeds powder, dried vegetable powder or dried seafood powder, but is not limited thereto, crushed nuts, crushed seeds, crushed dried vegetables or crushed dried seafood may be applied. .

In addition, a dietary fiber powder is prepared as a second material. The preparation of this dietary fiber powder will be described according to FIG. 3.

To prepare a second material containing the insoluble dietary fiber and the water-soluble dietary fiber according to the present invention, an bamboo shoot powder is prepared as an example (S100). That is, in the present invention, bamboo shoot powder is used as an example to prepare a cutlet containing insoluble dietary fiber and water-soluble dietary fiber. However, the present invention is not limited thereto, and natural dietary fiber extracted from foods such as sweet potato, apple, bean sprouts, flaxseed, cabbage, cacao nibs, enoki mushroom, seaweed, celery, oats, rye, and burdock containing dietary fiber may be applied. .

Bamboo shoots for preparing bamboo shoot powder used as an example of the present invention include bamboo shoots (Phyllostachys. ), Koryo (Sasa. coreana), Island (Sasa. kurilensis), Jeju (Sasa. quelpaertensis), Idae (Pseudosasa. japonica), Jadaedae (Pseudosasa. japonica var. Can.

In the present invention, as an example, boiled cotton wool collected at Damyang-gun in June 2015 for 100 hours or more, soaked in cold water, separated from bamboo shoots and husks, and then rapidly frozen and stored at -80℃. Frozen bamboo shoots and bamboo shoots were freeze-dried and uniformly crushed to a size of 100 mesh to be used while being refrigerated. The analysis of the sample was repeated 3 times to obtain the average value.

In addition, as a pre-treatment step, bamboo shoots and bamboo shoots dietary fibers were extracted using water and ethanol as extraction solvents, respectively. That is, distilled water was added to 100 g of the cotton sample obtained, immersed at room temperature for 2 hours, and then heated at 100° C. for 1 hour.

Here, except for the supernatant water-soluble dietary fiber (Sample 2), insoluble fiber pellet-type bamboo shoot dietary fiber (Sample 1) was obtained.

Thereafter, three times of ethanol was added to the pellet-type bamboo shoot dietary fiber (Sample 1) for 2 hours at 25°C, and the water-soluble dietary fiber (Sample 4) again as the supernatant was extracted (S200), and insoluble except Sample 4 Pellets-type bamboo shoot dietary fiber (Sample 3) was obtained.

Table 1 shows the results of the analysis of bamboo shoot dietary fiber for each extraction step according to the above-mentioned dietary fiber extraction. At this time, the amount of dietary fiber (water-soluble dietary fiber + insoluble dietary fiber) of bamboo shoots was measured according to the revolution method.

Extraction step Total dietary fiber (g/dry weight 100g) Bamboo shoots Bamboo shoots Sample 1 1.76±0.43 1.84±0.45 Sample 2 32.98±2.35 54.24±2.45 Sample 3 30.50±2.20 49.28±2.25 Sample 4 2.44±0.75 4.64±0.76

The fraction of bamboo shoot dietary fiber obtained through the step-by-step process was collected and used as a sample for the experiment, and an enzyme hydrolyzate of bamboo shoot was prepared using the sample obtained from sample 3 having the highest insoluble dietary fiber content. For the insoluble dietary fiber of Sample 3, any one or more enzymes selected from arabanase, cellulase, glucanase, hemicellulase, amylase and xylanase By applying to obtain an enzyme decomposition product in which the content of the insoluble dietary fiber was amplified (S300). Preparation of a specific bamboo shoot enzyme hydrolyzate is as follows.

Enzymatic digestion was performed using the insoluble dietary fiber fraction of the bamboo shoot powder obtained according to the sample 3. That is, after adding 10 g of fraction to 300 ml of 50 mM sodium acetatebuffer at pH 5.0, the mixture was expanded for 1 hour at 180 rpm in a 50°C shake incubator.

After that, 0.5% Viscozyme (trade name) as a multi-component enzyme complex used to increase yield when decomposing vegetables, etc., 0.5% Celluclast (trade name), and maltitol (Maltose Syrup) as a fibrinolytic enzyme used for decomposing vegetable raw materials As a fungal alpha-amylase used for this, 0.5% fungamyl (trade name) was applied and enzymatically decomposed at 0, 3, 6, 12 and 24 hours at 180 rpm.

At the end of the enzymatic reaction, the enzyme was inactivated by heating at 90° C. for 5 minutes. Thereafter, the enzymatic decomposition product was dried using a freeze dryer, and the prepared powder was refrigerated at 4°C.

On the other hand, the production of the enzyme hydrolyzate of bamboo shoots was also prepared in the same manner, except that the bamboo shoots powder obtained according to the above method was used instead of the bamboo shoots powder.

Table 2 shows the results of measuring the total amount of dietary fiber according to the enzymatic decomposition time of the enzymatic decomposition product prepared as described above according to the method shown in Table 1.

Enzyme decomposition time (h) Total dietary fiber (g/dry weight 100g) (increase, %) Bamboo shoots Bamboo shoots 0 26.78±2.35(100) 45.14±4.22(100) 3 30.64±2.87(114) 49.32±2.74(109) 6 34.44±2.86(129) 54.57±3.25 (121) 12 37.74±2.23(141) 58.33±2.68(129) 24 38.70±2.62(145) 62.04±2.42(137)

As can be seen from Table 2, the enzyme degradation product according to Sample 3 was fermented for 24 hours, in the case of bamboo shoots increased by 145%, and in the case of bamboo shoots, increased by 137%, indicating that the content of the insoluble dietary fiber was amplified. Could. The water-soluble dietary fiber extracted in step S200 and the insoluble dietary fiber extracted in step S300 are powdered by mixing in a ratio of, for example, 4:1 as a weight ratio (S400). In the present invention, the water-soluble dietary fiber and the insoluble dietary fiber are described as being used by mixing in a ratio of 4:1 as a weight ratio, but the present invention is not limited thereto, and can be changed according to the needs of the food drinker.

In the present invention, the first material and the second material are mixed and used. That is, the second material contains 3 to 10 parts by weight, preferably 5 to 7 parts by weight, and more preferably 6 parts by weight with respect to 100 parts by weight of the first material.

Insoluble dietary fiber has the function of absorbing moisture without being soluble in water. Therefore, when insoluble dietary fiber is ingested, it progresses to the large intestine of the human body and absorbs moisture, so it absorbs moisture from the digestive system and increases the volume of feces, exerting functions in the large intestine to stimulate the intestine. This makes the bowel movement active, so it is excellent for treating constipation. However, ingesting too much insoluble dietary fiber interferes with the absorption of nutrients such as calcium, iron, and zinc.

In addition, the water-soluble dietary fiber is a dietary fiber that dissolves well in water, and is combined with water in the digestive system to form a soft, sticky form like a gel, absorbs more moisture in the body than insoluble dietary fiber, and also has a more active bowel movement. It promotes and softens the stool, making it easier to slide the gastrointestinal tract.

Therefore, in the present invention, the water-soluble dietary fiber and the insoluble dietary fiber are used by mixing in a ratio of, for example, 4:1 as the weight ratio for optimization of intestinal movement, and the second material is 6 parts by weight based on 100 parts by weight of the first material Is included. The above-described dietary fiber has been described as an example of dietary fiber extracted from bamboo shoot powder, but is not limited thereto.

On the other hand, by adding bamboo salt in the process of preparing the first and second materials according to the present invention, it inhibits the growth of bacteria and subsequent spoilage, increases the water retention and softening degree, increases the gel strength of the meat, and bamboo salt In addition to obtaining the effects on the pharmacological action of gastritis, gastric ulcer, and digestive system, which are the unique effects, it is possible to enhance the binding force between the powder of the first material and the second material and the cutlet meat.

In addition, prepare egg liquid. The egg liquid applied to the present invention is provided so that the white and yellow eggs can be completely mixed in an ordinary egg mixer. Bamboo salt may also be added in the step of preparing the above-mentioned egg liquid.

Also, prepare bread crumbs. The bread crumbs applied to the present invention are prepared by contacting the bread or bread with the air until the surface dries for about 36 hours, and then putting them into a cutter and grinding them.

As described above, the first material and the second material are mixed and applied to the cutlet meat grown in step S20 (S30).

The first application step in step S30 is uniformly applied to the front, back, and circumferential portions of the cut meat. Meanwhile, in the process of manufacturing the cutlet according to the present invention, after the first application step described above, the aging process may be performed for a predetermined time in a refrigerated state.

In step S30, the cutlet meat coated with the first material and the second material is coated with egg liquid (S40). The coating step in step S40 is realized by immersing the cutlet meat applied with the first material and the second material in a container provided with egg liquid. In the present invention, by providing the coating step in step S40, it is possible to prevent the nutritional components of the first and second ingredients from being destroyed during the frying process, which is the cooking process of the cutlet.

Subsequently, a second coating step S50 of applying bread crumbs to the cutlet meat coated in step S40 is performed. The second application step is a step of coating bread crumbs in the process of manufacturing a normal cutlet, and evenly coat a large amount of bread crumbs on the cutlet meat coated with the egg liquid. Through this, the cutlet skin can be kept crispy through breadcrumbs.

As described above, as an example of the cutlet manufactured according to the present invention, pork cutlets are shown in FIG. 4.

4 is a cross-sectional view of cutlet as an example of a cutlet according to the present invention.

In FIG. 4, (10) represents a ground pork slice, (20) is a coating layer formed by mixing a first material and a second material, (30) is an egg liquid coating layer, and (40) is bread crumbs.

The pork cutlet shown in FIG. 4 may be packaged by, for example, quenching at -30 to -35°C for 12 hours, or after performing a frying step similar to that of ordinary pork cutlet. Such a frying step is to put in oil heated to a temperature of 160°C to 170°C, adjust the oil temperature to be 180°C to 190°C when pork cutlet floats on the oil surface, and then keep it for about 1 minute to deliver it. .

After the fried pork cutlet prepared as shown in FIG. 4 according to the present invention was fried under the above-described conditions, sensory evaluation was performed.

First, sensory evaluation was performed on the satiety of pork cutlet according to the present invention.

10 panelists in 10s, 20s, 30s, 40s, 50s, and 60s living in Gwangju Metropolitan City and Damyang-gun are divided into 5 panelists, each of whom is divided into 5 people. Then, after 4 hours, the average value of the state of satiety was determined and compared by a 5-point scoring method.

Table 3 is a result showing the average value (rounded up to less than a decimal point) of each of 10, 20s, 30s, 40s, 50s, and 60s about the feeling of satiety related to pork cutlets and comparative examples.

Comparative courtesy Cutlet of the present invention Teenager 0 4 20's 0 4 30s 0.5 4.5 40s 0.5 4.5 50 cars One 5 60 cars One 5

According to the results of Table 3, teens and 20s felt little satiety about the cutlet of the comparative example, but felt high satiety about the cutlet of the present invention containing 6 parts by weight of water-soluble dietary fiber and insoluble dietary fiber. These results were almost the same in the 30s, 40s, 50s and 60s.

Therefore, the pork cutlet containing the insoluble dietary fiber and the water-soluble dietary fiber according to the present invention could be sufficiently applied as a diet food. In addition, when inquiring about the state of defecation the next day to the panelists who ate the pork cutlet according to the present invention, they were answered that the state of defecation was smooth.

The pork cutlet according to the present invention also contains insoluble dietary fiber and water-soluble dietary fiber, which can also actively promote bowel movement and soften the stool, making it easy to slide the gastrointestinal tract and prevent constipation.

In addition, sensory evaluation was performed on the color of pork cutlets according to the present invention.

For sensory evaluation on color, 10 panelists in 10, 20s, 30s, 40s, 50s, and 60s living in Gwangju Metropolitan City and Damyang-gun, respectively, were composed of 10 panel personnel, and the color of the tongas in the comparative example described above. , Flavor, texture, and overall acceptability were averaged and compared by a five-point scoring method. At this time, 5 points in color, flavor, texture, and overall preference indicate the best condition.

Table 4 is a result showing the average value (rounded up to less than a decimal point) of each of 10, 20s, 30s, 40s, 50s, and 60s for the color of the pork cutlets according to the present invention and the comparative examples.

Comparative courtesy Cutlet of the present invention Teenager 4 5 20's 4 5 30s 5 4.5 40s 5 4.5 50 cars 5 4 60 cars 5 4

According to the results in Table 4, in the sensory evaluation for color, the cutlet of the comparative example and the cutlet of the present invention showed almost the same results. This is an evaluation according to the fried state of the breadcrumbs provided on the appearance of pork cutlet, and there was no difference between the pork cutlet of the comparative example and the pork cutlet of the present invention.

Table 5 below shows the average value (below the decimal point) of each of the 10, 20s, 30s, 40s, 50s, and 60s above for the flavor (noble taste of food) related to pork cutlets and comparative examples of pork cutlets according to the present invention. Rounded).

Comparative courtesy Cutlet of the present invention Teenager 4.5 4.5 20's 4 4 30s 4 4 40s 4 4.5 50 cars 4 5 60 cars 4 5

According to the results of Table 5, the evaluation of the cutlet of the comparative example was similar as the flavor felt in the normal cutlet, but the flavor of cutlet according to the present invention is the taste of the cutlet and nut powder, seed powder, dried vegetable powder or dried seafood powder It was found that it was excellent in the 40s to 60s.

Table 6 below is 10, 20s, 30s, 40s, 50s, 60s, 10, each of the above-mentioned textures (feelings that a person feels in the mouth while eating food) in relation to pork cutlets and comparative examples It is the result showing the average value of people (rounded up to a decimal point).

Comparative courtesy Cutlet of the present invention Teenager 5 5 20's 4.5 5 30s 4.5 5 40s 4 4.5 50 cars 4 4.5 60 cars 4 4

According to the results of Table 6, in the sensory evaluation for texture, the cutlet of the comparative example and the cutlet of the present invention showed almost the same results. This is an evaluation according to the fried state of breadcrumbs provided on the outer shape of pork cutlet, and there was no significant difference between the pork cutlet of the comparative example and the pork cutlet of the present invention.

Table 7 below shows the results of the average value (rounded up to less than a decimal point) of 10 people in their 10s, 20s, 30s, 40s, 50s, and 60s with respect to the overall preference of the pork cutlet according to the present invention and the pork cutlet of the comparative example.

Comparative courtesy Cutlet of the present invention Teenager 4.5 5 20's 4 5 30s 4 5 40s 4 5 50 cars 4 5 60 cars 4 5

According to the results of Table 7, it was not specified for any product as a typical preference for the pork cutlet of the comparative example. However, it was found that the pork cutlet according to the present invention is superior to the pork cutlet of the comparative example because the taste of the nut powder, the seed powder, the dried vegetable powder or the dried seafood powder is harmonized.

Although the invention made by the present inventors has been described in detail according to the above-described embodiments, the present invention is not limited to the above-described embodiments and can be variously changed within a range not departing from the gist thereof.

By using the cutlet and the manufacturing method according to the present invention, it is possible to prevent the nutritional component from being destroyed in the frying process, which is the cooking process of the cutlet.

Claims (7)

(A) cutlet meat forming step of forming cutlet meat by slicing at least one of edible beef, pork, chicken, duck meat, lamb, fish, and tteokgalbi to a predetermined thickness,
(B) a step of growing the cutlet meat formed in step (a),
(c) a first material comprising at least one of nut powder, dried fruit powder, seed powder, dried vegetable powder, or dried seafood powder and a second material that is a dietary fiber powder, and then grown in step (b). It includes a first application step of applying to the cutlet meat,
The dietary fiber powder
(c1) preparing bamboo shoot powder,
(c2) extracting water-soluble dietary fiber from the bamboo shoot powder prepared in step (c1),
(c3) is prepared by the step of extracting insoluble dietary fiber from the bamboo shoot powder prepared in step (c1),
The dietary fiber powder manufacturing method of cutlets, characterized in that it comprises the water-soluble dietary fiber prepared in step (c2) and the insoluble dietary fiber prepared in step (c3). In claim 1,
(d) coating step of coating the cutlet meat applied in step (c) with egg liquid,
(E) a method of manufacturing a cutlet, characterized in that it further comprises a second coating step of applying bread crumbs to the cutlet meat coated in step (d). In claim 1,
The nuts include at least one of almond, peanut, chestnut, walnut, pine nut, ginkgo biloba, pistachio, hazelnut, cashew nut, and pecan,
The dried fruits include at least one of apple, pear, tangerine, orange, strawberry, peach, apricot, and plum,
The seeds include at least one of sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, and mung beans,
The dried vegetables include at least one of cabbage, cabbage, spinach, garland chrysanthemum, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, pumpkin, cucumber, tomato,
The dried seafood is abalone, sea cucumber, shrimp, mussels, cuttlefish, octopus, octopus, crab meat, clams, oysters manufacturing method characterized in that it comprises at least one of oysters. In claim 1,
Method of producing a cutlet, characterized in that the water-soluble dietary fiber and the insoluble dietary fiber are mixed in a ratio of 4:1 by weight. In claim 4,
The second material is a manufacturing method of the cutlet, characterized in that it contains 3 to 10 parts by weight based on 100 parts by weight of the first material. In claim 4,
The bamboo shoot powder is a powder refrigerated by freeze-drying the bamboo shoots and bamboo shoots and crushing them to a size of 100 mesh
The water-soluble dietary fiber and the insoluble dietary fiber are water and ethanol as an extraction solvent, respectively, to extract the water-soluble dietary fiber from the supernatant, and extract the insoluble dietary fiber from the lower layer,
The insoluble dietary fiber is an enzyme degradation product by any one or more enzymes selected from arabanase, cellulase, glucanase, hemicellulase, amylase and xylanase ego,
The enzyme decomposition product is a method of manufacturing a cutlet, characterized in that the content of the insoluble dietary fiber is amplified. Claim 1 to 6, characterized in that the cutlet produced by the method for producing a cutlet according to any one of claims.

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