KR102308287B1 - Mixed shaped meat and its manufacturing method - Google Patents

Abstract

Tonkatsu consisting of pork loin or sirloin and beef ribs or pork ribs with seasoning added to taste of tteok galbi are mixed, and nuts, dried fruits, dried vegetables, dried seafood, etc. It relates to an improved mixed molded meat and a method for manufacturing the same, (a) first and second molded meat prepared in any one of edible beef, pork, chicken, duck meat, lamb, fish or tteokgalbi, nut powder, seeds Preparing a first material, egg liquid, and breadcrumbs containing at least one of powder, dried vegetable powder or dried seafood powder, (b) slicing the first molded meat formed in step (a) to a predetermined thickness to tenderize step, (c) providing a plurality of grooves in the first molded meat tenderized in step (b), (d) filling the plurality of grooves prepared in step (c) with the second molded meat; (e) by providing a configuration comprising the step of wrapping the second molded meat filled in step (d) with the first molded meat, it is possible to provide two types of texture to the drinker.

Description

Mixed shaped meat and its manufacturing method

The present invention relates to a mixed molded meat containing raw meat and ground seasoned meat, and a method for manufacturing the same, particularly, tonkatsu consisting of a pork loin or sirloin, and beef ribs or pork ribs prepared by adding seasoning to the It relates to a mixed molded meat improved in taste and nutrition by mixing the taste and containing nuts, dried fruits, dried vegetables, dried seafood, etc. and a method for manufacturing the same.

In general, a cutlet is a product made by slicing or mincing meat or seafood such as cattle, pigs, chickens, etc., and then frying them in oil after the salting and battering steps are applied. It can be made with gas, pork cutlet, chicken cutlet, or fish gas.

For example, Western cuisine, Fork Cuttlet, cuts pork loin or sirloin to the size and thickness of the standard, thinly slices them through a physical meat tendering process, seasons them with salt and pepper, and then seasons them with flour and eggs. It is a food that is coated in the order of breadcrumbs and fried in oil. On the other hand, pork cutlet is a combination of the Chinese characters pork don (豚) and cutlet (thinly minced meat), and originated in Japan.

In other words, pork cutlet and tenderloin are cut and thinly sliced through a physical tendering process, seasoned with salt and pepper, then coated in flour, egg, and breadcrumbs in order, and then fried in oil. It is food. The origin of pork cutlet started from Wiener Schwein Schnitzel, an unidentified pork eaten in Germany, Austria, and the Czech Republic, and was served with Japanese-style soy sauce and starch syrup, and developed into the current form of Korean food. In particular, in Korea, pork cutlet has become a popular food throughout the nation, starting with restaurants in the mid-1970s and the emergence of frozen foods or family restaurants in the early 1990s.

Pork, the raw material of the above-mentioned pork cutlet, is a protein source rich in thiamine, vitamin B1, and its price is also lower than that of beef, so a variety of consumption culture has been formed.

On the other hand, as the restaurant culture is becoming more active in recent years, the demand for cutlets (beef gas, pork cutlet, chicken cutlet, fish gas) is increasing day by day, and various manufacturing methods are being developed and researched.

An example of such a technique is disclosed in Documents 1 to 3 and the like.

For example, in Patent Document 1, as shown in FIG. 1 , a pork cutting step (S101) for cutting pork, a tenderizing step (S103) for softening the cut pork through the pork cutting step (S103), the meat tenderizing step The unglazed step (S105) of unglazing the tenderized pork through the unglazing step (S105), the seasoning solution coating step of impregnating the unglazed pork in the seasoning solution (S107), and the seasoning solution coating step of coating the pork with bread crumbs After coating, the tonkatsu prepared through the frying step (S109) and the frying step is put in a storage box equipped with a mesh mesh at the bottom, and left for 5 to 10 minutes to remove the oil contained in the tonkatsu. It consists of a removing step (S111), wherein the unglazed step is disclosed for a method of producing tender pork cutlet made for 1 to 3 minutes at a temperature of 400 to 500 ° C.

In addition, in Patent Document 2 below, minced pork, minced chicken and soy protein, rice flour, corn starch, etc., each containing a lot of protein, are added and mixed in a blender with food additives, which are rich in nutrients and greenish leek and radish leaves. , sesame leaves are cut, crushed, and processed, and the mixed pork cutlet ingredient mixture is put into the molding machine to shape the desired shape of pork cutlet. Disclosed is a method for producing green pork cutlet using natural pigments of vegetables prepared with high-quality pork cutlet.

On the other hand, in Patent Document 3 below, a patty made by slicing meat or fish and applying rice flour to the surface or a patty formed by mixing rice flour, brown rice powder, chopped vegetables and grain powder and kneading 20 to 30 weight %, rice flour, corn starch, gluten, pepper, refined salt and water are mixed, and 10 to 20% by weight of the batter solution uniformly applied to the outer surface of the patty and the surface of the patty to which the batter solution is uniformly applied. Disclosed is a cutlet that is evenly attached and contains 50 to 70% by weight of rice bread flour prepared using rice flour as a main raw material.

Republic of Korea Patent Publication No. 10-1508903 (Registered on March 31, 2015) Republic of Korea Patent Publication No. 10-1714566 (registered on Mar. 3, 2017) Republic of Korea Patent Publication No. 10-1498666 (Registered on February 26, 2015)

In the technique disclosed in Patent Document 1 as described above, in the unglazing step, a ton kiln furnace in which charcoal is put inside is used, and this ton kiln oven masonry loess bricks in a round shape on a disk-shaped iron pedestal, and then cut loess to a predetermined thickness. Since the coating is formed, there was a problem in that the initial production cost for providing a tongamak furnace increases.

In addition, in the technique disclosed in Patent Document 2, there was a problem that the nutrients contained in the pork cutlet were destroyed during the frying process.

In addition, in the prior art described above, since cutlet meat is immersed in the seasoning solution, the original taste of the cutlet meat itself is lost, and due to the high fat, high protein and high calorie characteristics of the cutlet meat, the nutritional balance is disturbed when consumed. Due to this, there is a problem that can lead to weight gain or obesity, which can worsen health.

On the other hand, in the technology disclosed in the above-mentioned patent document, although a large amount of protein contained in meat can be ingested, the intake of various nutrients including dietary fiber contained in various nuts and vegetables is insufficient, resulting in an imbalance in nutrition. There was a problem that occurred.

An object of the present invention was made to solve the above problems, and a mixture capable of preventing the nutritive components of nut powder, seed powder, dried vegetable powder or dried seafood powder from being destroyed during the frying process, which is the cooking process of cutlets. To provide molded meat and a method for manufacturing the same.

Another object of the present invention is to provide a texture of the taste of pork cutlet and tteokgalbi, and to provide a mixed molded meat capable of maintaining uniform nutritional components by containing powders such as nuts, dried fruits, dried vegetables, and dried seafood, and a manufacturing method thereof. will provide

In order to achieve the above object, the method for producing mixed molded meat according to the present invention is (a) first and second molded meat prepared in any one of edible beef, pork, chicken, duck meat, lamb, fish, or tteokgalbi, nuts Preparing a first material comprising at least one of powder, dried fruit powder, seed powder, dried vegetable powder, or dried seafood powder, egg liquid, and bread crumbs, (b) the first molding formed in step (a) A step of slicing the meat to a predetermined thickness and tenderizing it, (c) providing a plurality of grooves in the first molded meat ground in the step (b), (d) making a second in the plurality of grooves prepared in the step (c) 2 Filling the molded meat, (e) characterized in that it comprises the step of wrapping the second molded meat filled in the step (d) with the first molded meat.

In addition, in the method for producing mixed molded meat according to the present invention, (f) a coating step of coating the first molded meat wrapped around the second molded meat in step (e) with egg liquid, (g) the step (f) ) further comprising the step of applying bread crumbs on the coated egg liquid, wherein the second molded meat includes the first material.

In addition, in the method for producing mixed molded meat according to the present invention, the first molded meat is a pork loin or sirloin, and the second molded meat is tteokgalbi prepared by adding seasoning to beef ribs or pork ribs. characterized in that

In addition, in the method for producing the mixed molded meat according to the present invention, the mixed molded meat is characterized in that it is a cutlet or a patty.

Also, in the method for producing mixed molded meat according to the present invention, the nuts include at least one of almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, and pecans, and the dried fruits include At least one of apple, pear, tangerine, orange, strawberry, peach, apricot, plum, and banana, and the seeds include at least one of sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, and mung beans And, the dried vegetables include at least one of Chinese cabbage, cabbage, spinach, mustard greens, onion, green onion, asparagus, bamboo shoots, celery, carrot, potato, sweet potato, pumpkin, cucumber, and tomato, and the dried seafood is abalone, sea cucumber , shrimp, mussels, squid, octopus, octopus, crab meat, clams, characterized in that it contains at least one of oysters.

In addition, in the method for producing mixed molded meat according to the present invention, a second material containing soluble dietary fiber or insoluble dietary fiber is further provided in step (a), wherein the second molded meat contains the second material characterized in that

In addition, in order to achieve the above object, the mixed molded meat according to the present invention is characterized in that it is manufactured by the method for producing the mixed molded meat as described above.

As described above, according to the mixed molded meat and its manufacturing method according to the present invention, by providing cutlets or patties filled with the second molded meat in a plurality of grooves provided in the first molded meat, two kinds of An effect of providing a texture is obtained.

In addition, according to the mixed molded meat and its manufacturing method according to the present invention, nut powder, seed powder, dried vegetable powder or dried seafood powder and dietary fiber powder are coated on cutlet meat, and then the applied cutlet meat is coated with egg liquid, The effect of preventing the destruction of nutrients during the frying process, which is the cooking process of cutlets, is obtained.

1 is a flowchart showing a method for producing tender pork cutlet according to the prior art;
2 is a process diagram for explaining the manufacturing process of mixed molded meat according to the present invention;
3 to 8 are photographs showing an example of the manufacturing process of the mixed molded meat according to the present invention.
9 is a photograph of pork cutlet prepared as an example of mixed molded meat according to the present invention.

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

As used herein, the term "cutlet" refers to food that is cut or minced into flat pieces of edible beef, pork, chicken, duck meat, lamb, fish, tteokgalbi, etc. means the processing of edible meats such as beef, pork, chicken, duck meat, lamb, fish, etc. used in cutlets, "mixed molded meat" means that at least two types of the above-mentioned molded meat are included, " "Reducing meat" is a state in which the molded meat is sliced thinly using a meat tenderizer or a meat tenderizer, and it is preferable to use a meat tenderizer for mass production. In addition, 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, and 10-1420387 applied and registered by the present applicant. .

As an example of the cutlet according to the present invention, "pork cutlet" is a pork loin or sirloin part placed in a shaping machine and rotated to shape it into a cylindrical shape and cut into 2 to 5 mm, and the size is approximately circular or square. Since it can be changed according to the size of the finished pork cutlet, it is not limited to the feature size.

In addition, the "nuts" applied to the present invention are a class of tree fruits containing only edible seed flesh in a hard shell and dry shell, and include almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashews, pecans. etc., and "dried fruits" are edible fruits, meaning those prepared by chopping and drying apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, bananas, etc., and "seeds" are edible fruits Seeds of grains or vegetables, such as sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, mung beans, etc. It means prepared by chopping and drying Chinese cabbage, cabbage, spinach, mustard greens, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, pumpkin, cucumber, tomato, etc., and "dried seafood" means abalone, sea cucumber , shrimp, mussels, squid, octopus, octopus, crab meat, clams, oysters, etc. are dried and minced.

In addition, as used herein, the term "patty (patty)" is a mixture of molded meat and ingredients such as breadcrumbs made into a round and baked, for example, it is eaten by putting it in a hamburger or steak, but you can eat only the patty itself.

On the other hand, the bamboo salt applied to the present invention has a light gray color and is a processed salt that tastes slightly like the yolk of a boiled egg. In particular, among the sun-dried salts, bamboo salt is made by putting in a container made by cutting bamboo that has been grown for more than three years, blocking the entrance with red ocher, and then baking it nine times in an iron kiln over a pine wood fire (above 1000℃).

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

Bamboo shoots used in the present invention refer to young and tender shoots sprouting from the underground stalks of bamboo. According to Donguibogam, bamboo shoots are known to be effective in preventing constipation, hangover, blood cleansing, diuresis, stress, insomnia, obesity, and hypertension. .

If you look at the nutritional value of bamboo shoots, the protein content is four times that of onions and twice that of cabbage, which belong to the same leafy type, and minerals such as calcium, iron, phosphorus, and vitamins A and B are also contained more than other leafy vegetables. . In addition, when analyzed on a dry basis, bamboo shoots have been reported to have a dietary fiber content of 53.9-71.6%, which is much higher than that of cabbage 24.7%, spinach 22.5% and asparagus 49%. That is, bamboo shoots contain various free amino acids and various inorganic components, and in particular, among the free amino acids, serine, arginine, alanine, leucine, and tyrosine are contained a lot.

Such bamboo shoots contain a lot of insoluble and water-soluble dietary fiber, and according to the Ministry of Health and Welfare's food nutritional component DB construction data (2005, Ministry of Health and Welfare, Policy-Health Care-2005-103), raw bamboo shoots contain insoluble and It is reported that the total dietary fiber content including the soluble dietary fiber is 4% by weight (41.03% based on the dry matter) based on the raw material. It is reported that it accounts for 4g of 100g of raw bamboo shoots.

In addition, bamboo shoot decomposing fermented microorganisms use Korean traditional fermented foods or microorganisms existing in bamboo shoots as materials, and the microorganisms to be separated are strains that have both cellulose decomposition (amylase) and protein decomposition (protease) ability, and grow vigorously in bamboo shoots. , It has good digestion and absorption and enables the production of fermented substances beneficial to our body, such as vitamins and functional oligosaccharides.

Bamboo shoots used in the present invention are edible, and bamboo shoots belonging to the genus Phyllostachys (Phyllostachys. pubescen), Ojuk (Phyllostachys. nigra), Somdae (Phyllostachys. nigra var. henonis), Kingdae (Phyllostachys. bambusoides), Haejang porridge (Arundinaria. simonii) belonging to the genus Arundinaria, Goryeo porridge (Sasa. coreana) belonging to the genus Sasa, Sasa. kurilensis, Jeju porridge (Sasa. quelpaertensis), Pseudosasa Any one of bamboo shoots belonging to Pseudosasa. japonica and Pseudosasa. japonica var. purpurascens can be applied.

Such dietary fiber is classified into soluble dietary fiber and insoluble dietary fiber according to the degree of solubility in water. Soluble dietary fiber and insoluble dietary fiber have very different physicochemical properties and chemical composition, and their use is also greatly different. For example, water-soluble dietary fiber is a water-soluble oligosaccharide with a relatively small molecular weight, and is widely used in the manufacture of functional beverages and bowel preparations. Insoluble dietary fiber mainly forms a matrix with feces and is known to have excellent intestinal effects such as increasing feces and improving diarrhea. The main sources of dietary fiber include green and yellow vegetables such as water parsley, carrots and parsley, fruits such as apples and pears, seaweeds such as dried seaweed, dried kelp and laver, and grains that have been used as staple foods since the past. In particular, the indigestible component of plants contained in the plant cell wall and cell contents of grains has been called crude fiber. It can be an excellent dietary fiber material with a high effect on intestinal function. In particular, soybean, one of the traditional foods of Korea, is generally used as a source of high-quality protein and lipid, and its uses are diverse, including fermented foods such as soybean paste and soy sauce, and non-fermented foods such as tofu, bean sprouts, and soybean flour. As a whole food ingredient, it contains abundant dietary fiber.

Hereinafter, an embodiment according to the present invention will be described with reference to the drawings.

2 is a process diagram for explaining the manufacturing process of the mixed molded meat according to the present invention, and FIGS. 3 to 9 are photographs showing an example of the manufacturing process of the mixed molded meat according to the present invention.

First and second molded meat, which are molded meats of at least two of edible beef, pork, chicken, duck meat, lamb, fish, or tteokgalbi, in order to produce the mixed molded meat according to the present invention, nut powder as a first material, Seed powder, dried vegetable powder or dried seafood powder, and dietary fiber powder extracted from bamboo shoot powder as a second material, egg liquid, and breadcrumbs are prepared (S10).

The first molded meat may be prepared by, for example, putting a pork loin or sirloin part in a shaping machine and rotating it to shape it into a cylindrical shape and slice it to a predetermined thickness, for example, 2 to 5 mm. The size of the shaping machine can be changed according to the size desired by the drinker.

As shown in FIG. 3 , the first molded meat formed in an approximately circular or rectangular shape in step S10 is ground in a thinly sliced state using a meat tendering hammer or a meat tenderizer, and a plurality of grooves are provided (S20). This tendering process can destroy the fibrous tissue of the molded meat and make it soft.

In addition, as for the molded meat tenderized in step S20, as in a conventional method for producing cutlets, a aging process may be performed by a sauce made of wine or herbal medicine, a mixed seasoning solution, or the like.

The second molded meat is, for example, provided with tteokgalbi. As shown in Figure 4, the tteokgalbi is prepared by adding seasoning to beef ribs or pork ribs.

The tteokgalbi is provided in 10 to 30 parts by weight of tteokgalbi based on 100 parts by weight of the entire first molded meat according to the present invention, and when the tteokgalbi is less than 10 parts by weight, it is difficult to maintain the taste of tteokgalbi according to the present invention, 30 parts by weight If it is exceeded, the original taste of cutlets may be lost.

The seasoning may include purified water, sea salt, skim soybeans, high fructose, sodium L-glutamate (a flavor enhancer), and wheat as a seasoning for tteokgalbi of "Dukingwan" of Damyang material operated by the present applicant. In addition, when the seasoning is based on 100% of the content of the seasoning in the conventional Tteokgalbi, the Tteokgalbi of the second molded meat is prepared so that the content of the seasoning is less than 100%. As such, by providing less of the conventional tteokgalbi seasoning, the texture of the cutlets is maintained when the cutlets according to the present invention are ingested, and the unique texture of tteokgalbi, that is, the texture of tteokgalbi unique to the tteokgalbi can be maintained.

Meanwhile, in the present invention, nuts powder, dried fruit powder, seed powder, dried vegetable powder or dried seafood powder is provided as the first material.

The nut powder is powdered by putting almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, pecans, and the like in a grinder. Such a nut powder may be sufficiently applied to the tenderized cutlet meat, for example, it is powdered to about 150-200 mesh, the same size as the flour. In an embodiment of the present invention, the powder of roasted almonds or walnuts was applied in consideration of nutritional components and the likeability of food and beverages.

Almond is a deciduous tree of the Rosaceae family, also called tonsil, a plant close to plum or peach trees. am. Almonds are rich in unsaturated fatty acids and rich in vitamin E, which is good for skin care, and is rich in iron and calcium, which is beneficial to health.

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

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

The seed powder is powdered by putting sunflower seeds, sesame seeds, perilla seeds, corn, soybeans, red beans, mung beans, etc. in a grinder. Such seed powder is powdered to about 150-200 mesh, for example, the same as the size of flour, so that it can be sufficiently applied to the tenderized cutlet meat. However, for seeds, sunflower seeds or perilla seeds are applied in consideration of nutritional components and favorability of food and beverages, and they can be used in the form of seeds.

The dried vegetable powder is dried after cutting Chinese cabbage, cabbage, spinach, mugwort, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, pumpkin, cucumber, tomato, and the like, and put in a grinder and powdered. Such dry vegetable powder is powdered to about 150-200 mesh, for example, the same as the size of flour, so that it can be sufficiently applied to the tenderized cutlet meat. In the present invention, spinach or tomato was applied in consideration of nutritional components and the likeability of food and beverages.

The dried seafood is dried after cutting abalone, sea cucumber, shrimp, mussel, squid, octopus, octopus, crab meat, clam, oyster, and the like, and put in a grinder and powdered. Such dry seafood powder is powdered to about 150-200 mesh, for example, the same as the size of flour, so that it can be sufficiently applied to the tenderized cutlet meat. In the present invention, the dried seafood may include dried seaweed.

In the present invention, as the first material, any one or at least two powders of nuts powder, seeds powder, dried vegetable powder, and dried seafood powder are mixed and prepared.

Meanwhile, in the above description, although the description has been made with nut powder, dried fruit powder, seed powder, dried vegetable powder, or dried seafood powder, it is not limited thereto, and pulverized nuts, ground seeds, pulverized dried vegetables or ground dried seafood. may be applied.

In addition, as a second material, a dietary fiber powder extracted from bamboo shoot powder is prepared.

In the present invention, for the optimization of bowel movement with respect to the dietary fiber powder, soluble dietary fiber and insoluble dietary fiber are mixed and used in a ratio of 4:1 as a weight ratio, and the second material is 3 to 100 parts by weight of the first material. 10 parts by weight may be included.

And, by adding bamboo salt in the process of preparing the first and second materials according to the present invention, growth of bacteria and subsequent decay are inhibited, moisture retention and softness are increased to increase the gel strength of meat, It is possible to enhance the binding force between the powder of the material and the second material and the molded meat. The bamboo salt is prepared to contain 1 to 5 parts by weight of bamboo salt based on 100 parts by weight of the first molded meat according to the present invention. If the content of bamboo salt is less than 1 part by weight, it is difficult to exert the efficacy of bamboo salt, and if the content of bamboo salt exceeds 5 parts by weight, there is a fear that it overlaps with the seasoning of Tteokgalbi, the second molded meat, and is excessively salty. Therefore, the content of such bamboo salt may vary with the content of the seasoning of Tteokgalbi as described above.

In addition, in the method for producing mixed molded meat according to the present invention, egg liquid and breadcrumbs are prepared. The egg liquid applied to the present invention is provided so that the white and the yellow can be completely mixed in a conventional egg mixer. Bamboo salt may also be added in the step of preparing the egg liquid as described above. And the breadcrumbs applied to the present invention can be prepared by putting the baguette or bread in contact with air until the surface is dry for about 36 hours, then putting it in a cutter and grinding it.

Meanwhile, in the method for producing mixed molded meat according to the present invention, in the preparation of the second molded meat, the first material or the first material and the second material may be mixed to prepare the second molded meat. Hereinafter, it will be described that the second molded meat is mixed with the first material or the first material and the second material.

Next, as shown in FIG. 4, the first material or the second molded meat in which the first material and the second material are mixed are filled in the plurality of grooves of the first molded meat prepared in step S20 (S30) ). The filling of the second molded meat may be performed in portions other than the plurality of grooves of the first molded meat.

Next, in order to prevent the first material or the second molded meat in which the first material and the second material are mixed from being separated in the cooking process, the processing of wrapping the second molded meat with the first molded meat is performed (S40) .

Separation prevention of the second molded meat in step S40 is, for example, as shown in FIG. 5, when the first material or the second molded meat in which the first material and the second material are mixed is separated during the cooking process. In order to prevent this, the first molded meat is laminated on the second molded meat filled in the first molded meat. However, it is not limited to such a stacking method, and as shown in FIGS. 6 and 7 in the same manner as in the process of rolling laver in a normal gimbap manufacturing process, as shown in FIGS. You may. Or, as shown in FIG. 8, in the state shown in FIG. 4 in which the first material or the second molded meat in which the first material and the second material are mixed in the plurality of grooves of the first molded meat is filled in half It can also be folded to prevent the second molded meat from being separated during the cooking process.

On the other hand, in the manufacturing process of the mixed molded meat according to the present invention, as shown in FIGS. 5 to 8 , the first material or the second material in which the first material and the second material are mixed in the plurality of grooves of the first molded meat After filling the molded meat, the aging process may be performed in a refrigerated state for a predetermined time.

In the step S40, the second molded meat is coated with the egg liquid on the first molded meat protected by the first molded meat (S50).

The coating step in step S50 is realized by immersing the first molded meat in a container provided with egg liquid. In the present invention, by providing the coating step in step S50, it is possible to prevent the nutrient components of the first material and the second material contained in the second molded meat from being destroyed in the frying process, which is the cooking process of the mixed molded meat. .

Next, bread crumbs are applied to the first molded meat coated in step S50 (S60). The application step is a step of applying bread crumbs in a conventional cutlet manufacturing process, and a large amount of bread crumbs are evenly coated on the molded meat coated with egg liquid. In this way, the outer skin of the molded meat can be kept crispy through the breadcrumbs.

As an example of the mixed molded meat prepared according to the present invention as described above, pork cutlet is shown in FIG. 9 .

9 is a photograph of pork cutlet prepared as an example of mixed molded meat according to the present invention.

The pork cutlet shown in FIG. 9 may be packaged, for example, by quenching at -30 to -35° C. for 12 hours, or may be packaged after performing a frying step (S70) like a conventional pork cutlet. This frying step is to put into oil heated to a temperature of 160 to 170 ℃, adjust the oil temperature to 180 to 190 ℃ when the tonkatsu floats on the oil surface, and then take it out after holding it for about 1 minute.

According to the present invention, as shown in FIG. 9 , the tonkatsu, a mixed molded meat, was fried under the above-described conditions and then sensory evaluation was performed.

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

10 panel workers in their 10s, 20s, 30s, 40s, 50s, and 60s living in Gwangju Metropolitan City and Damyang-gun are divided into 5 people each and taste the pork cutlet according to the present invention and the normal pork cutlet for 1 person each After 4 hours, the state of satiety was compared by calculating the average value using a 5-point scoring method.

Table 1 below shows the average values (rounded to the nearest decimal point) of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s, respectively, with respect to the color of the tonkatsu according to the present invention and the tonkatsu of the comparative example.

Tonkatsu in Comparative Example Tonkatsu of the present invention teenager 4.5 5 20's 5 5 30's 5 5 40's 5 5 50's 5 5 60's 5 5

According to the results of Table 1, in the sensory evaluation of color, the pork cutlet of the comparative example and the pork 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 the pork cutlet, and there was no difference between the pork cutlet of the comparative example and the pork cutlet of the present invention.

Table 2 below shows the average values of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s, respectively, for the flavor (noble taste of food) related to the pork cutlet according to the present invention and the comparative example. rounding) is the result.

Tonkatsu in Comparative Example Tonkatsu of the present invention teenager 4.5 4.5 20's 4 4.5 30's 4 5 40's 4 5 50's 4 5 60's 4 5

According to the results of Table 2, the evaluation of the pork cutlet of the comparative example was similar as the flavor felt from the conventional pork cutlet, but the flavor of the pork cutlet according to the present invention was conventional pork cutlet and tteokgalbi, nut powder, seed powder, dried vegetable powder or dried seafood powder. It can be seen that the taste is excellent in the 30s and 60s.

Table 3 below shows the 10s, 20s, 30s, 40s, 50s, and 60s, respectively, for the texture (the texture that a person feels in the mouth while eating) regarding the pork cutlet according to the present invention and the comparative example. This is the result showing the average value (rounded to the nearest decimal point).

Tonkatsu in Comparative Example Tonkatsu of the present invention teenager 4.5 5 20's 4.5 5 30's 4.5 5 40's 4 5 50's 4 4.5 60's 4 4.5

According to the results of Table 3, in the sensory evaluation of the texture, the pork cutlet of the present invention showed very excellent results compared to the pork cutlet of the comparative example. This was considered to be due to the unique texture of the second molded meat, which is tteokgalbi, in the first molded meat, which is a common tonkatsu component, in the pork cutlet of the present invention.

Table 4 below shows the average values (rounded to the nearest decimal point) of 10 people in their teens, 20s, 30s, 40s, 50s, and 60s, respectively, for the overall palatability of the pork cutlet according to the present invention and the comparative example.

Tonkatsu in Comparative Example Tonkatsu of the present invention teenager 4.5 5 20's 4 5 30's 4 5 40's 4 5 50's 4 5 60's 4 5

According to the results in Table 4 above, it was not specified to any product as a general preference for the pork cutlet of the comparative example. However, it was found that the pork cutlet according to the present invention was superior over all generations compared to the pork cutlet of the comparative example because the taste of tteokgalbi, nut powder, seed powder, dried vegetable powder, or dried seafood powder was harmonized.

Although the invention made by the present inventors has been described in detail according to the above embodiments, the present invention is not limited to the above embodiments and various modifications can be made without departing from the gist of the present invention.

That is, in the above description, although the pork cutlet was described as an example for the mixed molded meat, it is not limited thereto, and it can be applied to a patty.

By using the mixed molded meat and the manufacturing method according to the present invention, it is possible to provide two types of food texture to the drinker.

Claims (7)

(a) first and second molded meat, nut powder, dried fruit powder, seed powder, dried vegetable powder or dried seafood powder prepared in any one of edible beef, pork, chicken, duck meat, lamb, fish or tteok ribs; Preparing a first material, egg liquid, bread crumbs containing at least one of
(b) slicing the first molded meat formed in step (a) to a predetermined thickness and tenderizing;
(c) providing a plurality of grooves in the first molded meat that has been fleshed out in step (b);
(d) filling the second molded meat into the plurality of grooves provided in step (c);
(e) wrapping the second molded meat filled in step (d) with the first molded meat,
(f) a coating step of coating the first molded meat wrapped around the second molded meat in step (e) with egg liquid;
(g) applying bread crumbs on the egg liquid coated in step (f),
In the step (a), a second material comprising a soluble dietary fiber powder and an insoluble dietary fiber powder is further provided,
The second molded meat includes the first material and the second material,
The water-soluble dietary fiber powder and the insoluble dietary fiber powder are mixed in a ratio of 4:1 as a weight ratio, and the second material is mixed in an amount of 3 to 10 parts by weight based on 100 parts by weight of the first material. A method for producing molded meat. delete In claim 1,
The first molded meat is a pork loin or sirloin portion,
The second molded meat is a method of producing mixed molded meat, characterized in that it is a tteokgalbi prepared by adding seasoning to ribs of beef or ribs of pork. In claim 1,
The method for producing mixed molded meat, characterized in that the mixed molded meat is cutlets or patties. In claim 1,
The nuts include at least one of almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashews, and pecans,
The dried fruits include at least one of apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, and bananas,
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 Chinese cabbage, cabbage, spinach, sagebrush, onion, green onion, asparagus, bamboo shoot, celery, carrot, potato, sweet potato, pumpkin, cucumber, and tomato,
The dried seafood is abalone, sea cucumber, shrimp, mussels, squid, octopus, octopus, crab meat, clam, and oysters. delete 6. Mixed molded meat, characterized in that it is produced by the method for producing the mixed molded meat according to any one of claims 1, 3 to 5.

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