KR102321525B1 - Method of producing Saltless pork cutlet by using tomato - Google Patents
Method of producing Saltless pork cutlet by using tomato Download PDFInfo
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- KR102321525B1 KR102321525B1 KR1020190068054A KR20190068054A KR102321525B1 KR 102321525 B1 KR102321525 B1 KR 102321525B1 KR 1020190068054 A KR1020190068054 A KR 1020190068054A KR 20190068054 A KR20190068054 A KR 20190068054A KR 102321525 B1 KR102321525 B1 KR 102321525B1
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- 235000015277 pork Nutrition 0.000 title claims abstract description 45
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 13
- 240000003768 Solanum lycopersicum Species 0.000 title description 35
- 235000020995 raw meat Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 22
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- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000008280 blood Substances 0.000 claims abstract description 7
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 4
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- 108010091431 meat tenderizer Proteins 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 저염 또는 무염 돈가스 및 이의 제조방법에 관한 것이다.
본 발명에 의하면 토마토 추출물을 포함하고, 소금 함량이 0.02중량% 이하인 저염 또는 무염 돈가스를 제공한다.
물과 토마토를 1:0.5~ 1:1.5의 중량비로 혼합하는 제1 단계;상기 혼합물을 분쇄하는 제2 단계; 상기 분쇄된 혼합물을 체에 걸러 토마토 물 추출물을 얻는 제3 단계; 및상기 얻어진 토마토 물 추출물에 원료육을 침지시키는 제4 단계; 상기 침지된 등심을 꺼내어 핏물을 제거하는 제5 단계;를 포함하는 무염 또는 저염 돈가스의 제조방법을 제공한다.The present invention relates to a low- or salt-free pork cutlet and a method for preparing the same.
According to the present invention, it provides a low-salt or non-salt pork cutlet containing a tomato extract and having a salt content of 0.02% by weight or less.
A first step of mixing water and tomatoes in a weight ratio of 1:0.5 to 1:1.5; A second step of pulverizing the mixture; a third step of filtering the pulverized mixture through a sieve to obtain a tomato water extract; And A fourth step of immersing the raw meat in the obtained tomato water extract; It provides a method for producing salt-free or low-salt pork cutlet comprising; a fifth step of removing the blood by taking out the immersed sirloin.
Description
본 발명은 무염 돈가스 및 이의 제조방법에 관한 것이다.The present invention relates to salt-free pork cutlet and a method for preparing the same.
돈가스(pork cutlet)는 보통 돈육 중의 등심부위를 원료육으로 사용하여 씹기 좋도록 부드럽게 연육시킨 다음 절단하고 밀가루반죽, 빵가루 및 양념류를 입힌 후 튀겨서 만든 요리로서, 주로 등심을 사용하여 가정에서 직접 만들어 먹을 수도 있으나 최근에는 자동화 공정에 의해 안심, 후지, 전지 등의 다른 부위도 함께 사용하며 균일한 크기와 두께 그리고 표준적인 맛과 식감을 갖도록 대량 생산되고 있으며 가공된 원료육 또는 완제품 패티 형태로 널리 유통 및 소비되고 있다.Pork cutlet is a dish usually made by using the sirloin part of pork as the raw material, tenderizing it for chewing, cutting it, coating it with flour dough, breadcrumbs and seasonings, and then frying it. However, recently, by an automated process, other parts such as tenderloin, fuji, and battery are also used together and mass-produced to have a uniform size and thickness and standard taste and texture, and are widely distributed and consumed in the form of processed raw meat or finished product patties. have.
돈가스는 남녀노소가 즐길 수 있는 인기 식품임에도 불구하고, 소금, 밀가루, 기름 등으로 구성되어 소금이나 밀가루를 적게 먹어야 하는 환자들이나 다이어트를 생각하고 있는 사람들에게는 피해야할 음식으로 인식되어 왔다.Although pork cutlet is a popular food that can be enjoyed by people of all ages, it is composed of salt, flour, oil, etc., so it has been recognized as a food to be avoided by patients who need to eat less salt or flour or people who are thinking about a diet.
특히 소금과 밀가루는 돈가스 제조에 있어서, 없어서는 안되는 필수 구성 성분으로 인식되어 왔다.In particular, salt and flour have been recognized as indispensable components in the production of tonkatsu.
예를 들어 등록특허 10-0874137호 등의 돈가스 제조방법을 살펴보면, 염지액을 배합하여 섞는 방법, 튀김옷을 입히기 위해 밀가루로 원료육을 도포해야 하는 방법이 필수적으로 요구되었다.For example, looking at the method for producing pork cutlet such as Patent Registration No. 10-0874137, a method of mixing and mixing a salt solution and a method of coating raw meat with flour to coat the batter were essential.
본 발명은 소금 및 밀가루를 최소한으로 포함시키거나, 바람직하게는 전혀 포함시키지 않으면서도 그 맛을 유지할 수 있는 저염 또는 무염 돈가스 및 이의 제조방법을 제공하는 것이다.An object of the present invention is to provide a low-salt or non-salt pork cutlet capable of maintaining its taste without including salt and wheat flour at a minimum, or preferably at all, and a method for preparing the same.
본 발명의 목적을 달성하기 위하여 본 발명은 토마토 추출물을 포함하고, 소금 함량이 0.02중량% 이하인 저염 또는 무염 돈가스를 제공한다.In order to achieve the object of the present invention, the present invention provides a low-salt or non-salt pork cutlet containing a tomato extract and having a salt content of 0.02% by weight or less.
일 실시예에 의하면 상기 돈가스는 소금 함량이 0중량%인 것이 바람직하다.According to one embodiment, it is preferable that the salt content of the pork cutlet is 0% by weight.
일 실시예에 의하면, 밀가루의 함량이 상기 돈가스 전체 중량의 0.1~5중량%인 것이 바람직하다.According to one embodiment, the content of flour is preferably 0.1 to 5% by weight of the total weight of the pork cutlet.
일 실시예에 의하면, 상기 돈가스는 원료육 중심층; 상기 원료육 중심층 내부에 침지되고 외부에 도포된 토마토 추출물층; 상기 토마토 추출물층에 도포된 계란층; 및 상기 계란층 위에 도포된 빵가루층;을 포함하는 것이 바람직하다.According to one embodiment, the pork cutlet is a raw meat core layer; a tomato extract layer immersed in the raw meat center layer and applied to the outside; an egg layer applied to the tomato extract layer; and a breadcrumb layer applied on the egg layer.
일 실시예에 의하면, 상기 돈가스는 밀가루층을 포함하지 않는 것이 바람직하다.According to one embodiment, it is preferable that the pork cutlet does not include a flour layer.
본 발명의 또 다른 목적을 달성하기 위하여 본 발명은 물과 토마토를 1:0.5~ 1:1.5의 중량비로 혼합하는 제1 단계; 상기 혼합물을 분쇄하는 제2 단계; 상기 분쇄된 혼합물을 체에 걸러 토마토 물 추출물을 얻는 제3 단계; 및 상기 얻어진 토마토 물 추출물에 원료육을 침지시키는 제4 단계; 상기 침지된 원료육을 꺼내어 핏물을 제거하는 제5 단계;를 포함하는 무염 또는 저염 돈가스의 제조방법을 제공한다.In order to achieve another object of the present invention, the present invention provides a first step of mixing water and tomatoes in a weight ratio of 1:0.5 to 1:1.5; a second step of pulverizing the mixture; a third step of filtering the pulverized mixture through a sieve to obtain a tomato water extract; And a fourth step of immersing the raw meat in the obtained tomato water extract; It provides a method for producing salt-free or low-salt pork cutlet comprising; a fifth step of removing the blood from the immersed raw meat.
일 실시예에 의하면, 상기 원료육이 1인 분씩 절단되지 않은 통원료육이 바람직하다.According to one embodiment, the raw raw meat that is not cut by one minute is preferable.
일 실시예에 의하면, 상기 제4 단계 후에 상기 통원료육을 절단하고 힘줄을 제거하는 제6 단계를 더 포함할 수 있다.According to an embodiment, after the fourth step, a sixth step of cutting the whole raw meat and removing the tendon may be further included.
일 실시예에 의하면, 상기 절단된 원료육을 연육시키는 제7 단계를 더 포함할 수 있다.According to one embodiment, it may further include a seventh step of tenderizing the cut raw meat.
일 실시예에 의하면, 상기 제7 단계 후에 계란을 입히고 빵가루로 도포하는 제8 단계를 더 포함할 수 있다.According to an embodiment, after the seventh step, the method may further include an eighth step of coating an egg with breadcrumbs.
일 실시예에 의하면, 상기 원료육에 밀가루를 도포하는 단계를 포함하지 않는 것이 바람직하다.According to one embodiment, it is preferable not to include the step of applying flour to the raw meat.
본 발명에 따른 저염 또는 무염 돈가스는 소금의 함량이 0.02중량% 이하, 바람직하게는 0중량%로서 소금을 포함하고 있지 않으므로, 고혈압 환자 등과 같이 환자식으로 적당하며, 짠 음식을 좋아하지 않는 사람들이나 다이어트를 하는 사람들을 위한 식품으로 사용될 수 있다.The low-salt or salt-free pork cutlet according to the present invention has a salt content of 0.02% by weight or less, preferably 0% by weight, and does not contain salt, so it is suitable for patients with hypertension, etc., and is suitable for people who do not like salty food or diet. It can be used as food for people who do
또한, 소금을 포함하지 않으면서도, 섭취하는 사람들은 소금이 적거나 없다는 것을 전혀 인식하지 못하고, 소금이 있는 것처럼 느낄 수 있어, 저염이나 무염 식품이 맛이 없다는 인식을 변화시킬 수 있다.In addition, even without salt, those who consume it may not perceive that there is little or no salt, and may feel as if salt is present, changing the perception that low- or salt-free foods are tasteless.
또한, 일반적으로 사용되는 돈가스에서 반드시 포함되는 밀가루층을 포함하지 않으므로, 밀가루가 상대적으로 적게 포함되어, 밀가루를 섭취함에 따르는 문제를 일으키는 환자, 다이어트를 위하여 밀가루를 적게 섭취하고자 하는 사람들, 밀가루 섭취시 소화가 어려운 사람들이 즐길 수 있다.In addition, since it does not contain the flour layer that is necessarily included in the generally used pork cutlet, it contains relatively little flour, causing problems with consuming flour, patients who want to consume less flour for diet, and when eating flour People with digestive problems can enjoy it.
또한, 본 발명에 따른 돈가스의 맛은 밀가루층을 갖고 있는 일반 돈가스보다 더 바삭하여, 그 맛의 품질은 높일 수 있다.In addition, the taste of the pork cutlet according to the present invention is crisper than the general tonkatsu having a flour layer, and the quality of the taste can be improved.
또한, 밀가루층을 포함하지 않으면서도 돈가스의 외피가 분리되지 않아 상품성 역시 높일 수 있는 효과가 있다.In addition, since the outer skin of the pork cutlet is not separated without including a flour layer, it is possible to increase the commercial value as well.
또한, 본 발명에 따른 돈가스는 토마토를 가공하지 않은 그대로 사용함으로서, 토마토 영양소를 파괴하지 않고 그대로 흡수할 수 있어서, 잔주름 예방, 기미 예방, 고혈압 예방 등과 같은 효과를 줄 수 있다.In addition, the pork cutlet according to the present invention can be absorbed without destroying the tomato nutrients by using the tomato as it is, so it can give effects such as prevention of fine wrinkles, prevention of blemishes, prevention of high blood pressure, and the like.
이하 본 발명을 보다 구체적으로 설명하나, 이는 본 발명을 설명하고자 하는 것에 불과하며 본 발명의 범위를 축소하는 방법으로 해석되어서는 안 된다.Hereinafter, the present invention will be described in more detail, but this is only intended to explain the present invention and should not be construed as a method of reducing the scope of the present invention.
본 발명의 일 실시예에 의하면, 본 발명은 본 발명의 목적을 달성하기 위하여 본 발명은 토마토 추출물을 포함하고, 소금 함량이 0.02중량% 이하인 저염 또는 무염 돈가스를 제공한다.According to one embodiment of the present invention, in order to achieve the object of the present invention, the present invention provides a low-salt or non-salt pork cutlet containing a tomato extract and having a salt content of 0.02% by weight or less.
본 발명에 따른 저염 또는 무염 돈가스는 물과 토마토를 1:0.5~ 1:1.5의 중량비로 혼합하는 제1 단계; 상기 혼합물을 분쇄하는 제2 단계; 상기 분쇄된 혼합물을 체에 걸러 토마토 물 추출물을 얻는 제3 단계; 및 상기 얻어진 토마토 물 추출물에 원료육을 침지시키는 제4 단계; 상기 침지된 원료육을 꺼내어 핏물을 제거하는 제5 단계;를 포함한다.The low-salt or non-salt pork cutlet according to the present invention comprises: a first step of mixing water and tomatoes in a weight ratio of 1:0.5 to 1:1.5; a second step of pulverizing the mixture; a third step of filtering the pulverized mixture through a sieve to obtain a tomato water extract; And a fourth step of immersing the raw meat in the obtained tomato water extract; and a fifth step of removing the blood from the immersed raw meat.
상기 토마토는 시판되는 토마토 어느 것이나 사용가능하며, 그 크기에도 제한이 없다. 바람직하게는 잘 성숙된 토마토로서 토마토 그대로 판매가능한 것보다는 상품 가치가 떨어진 것을 사용하는 것이 가격면에서 경쟁력이 있다. 또한, 토마토는 충분히 성숙된 것을 사용하는 것이 보다 바람직할 수 있다. 즉, 충분히 숙성된 토마토는 그 껍질이 얇아져서 분쇄후 물 추출시 껍질에 포함된 영양 성분까지 모두 포함시킬 수 있어 바람직하다.As the tomato, any commercially available tomato can be used, and there is no limitation on its size. Preferably, as a well-matured tomato, it is more competitive in price to use a tomato with a lower commercial value than a tomato that can be sold as it is. In addition, it may be more preferable to use a sufficiently mature tomato. That is, a sufficiently ripe tomato has a thin skin, so it is preferable to include all the nutrients included in the peel when water is extracted after grinding.
상기 토마토와 물은 1:0.5~1:1.5의 중량비로 포함되는 것이 바람직하다. 물의 함량이 1:1.5의 중량비를 초과하여 포함되면, 무염 또는 저염 돈가스의 맛이 떨어질 수 있으며 물의 함량이 1:0.5의 중량비 미만으로 포함되면 토마토 추출물의 추출이 어려워지거나 상대적으로 가격이 올라가서 단가 상승의 원인이 될 수 있다.The tomato and water are preferably included in a weight ratio of 1:0.5 to 1:1.5. If the water content is included in excess of 1:1.5 by weight, the taste of unsalted or low-salt pork cutlet may be deteriorated. can be the cause of
상기 토마토와 물을 혼합하여 추출한 토마토 추출물은 숙성없이 바로 사용되는 것이 바람직하다. 숙성없이 바로 사용되어야 토마토 자체의 성분이 변성없이 원료육에 흡수되어, 소금없이도 간이 있는 맛을 느낄 수 있게 하기 때문이다.The tomato extract extracted by mixing the tomato and water is preferably used immediately without aging. This is because the ingredients of the tomato itself are absorbed into the raw meat without denaturation when used immediately without aging, so that you can feel the taste of the seasoning without salt.
일 실시예에 의하면, 상기 원료육이 1인 분씩 절단되지 않은 통원료육이 바람직하다. 절단된 원료육을 사용하면 육즙이 빠져나와 원료육 특유의 맛을 잃어버릴 수 있다. According to one embodiment, the raw raw meat that is not cut by one minute is preferable. If cut raw meat is used, the juices may escape and the unique taste of raw meat may be lost.
일 실시예에 의하면 상기 원료육을 토마토 추출물에 3 내지 7일 숙성시키는 것이 바람직하다. 숙성 기간이 짧아지면 토마토 추출물의 역할을 충분히 발휘할 수 없어 돈가스의 맛이 떨어질 수 있고, 숙성 기간이 너무 길어지면, 원료육의 변성이나 맛이 떨어질 수 있다.According to one embodiment, it is preferable to ripen the raw meat in the tomato extract for 3 to 7 days. If the aging period is shortened, the role of the tomato extract may not be fully exerted, and the taste of the pork cutlet may be deteriorated.
상기 원료육은, 돼지고기의 어느 부위라도 사용이 가능하나, 바람직하게는 등심이 사용될 수 있다.The raw meat, any part of the pork can be used, preferably sirloin can be used.
일 실시예에 의하면, 상기 제4 단계 후에 상기 통원료육을 절단하고 힘줄을 제거하는 제6 단계를 더 포함할 수 있다. 힘줄을 제거함으로서, 고기를 보다 부드럽게 즐길 수 있어, 노인, 어린아이, 환자 등과 같이 씹는 힘이 약한 사람들이 용이하게 섭취할 수 있다.According to an embodiment, after the fourth step, a sixth step of cutting the whole raw meat and removing the tendon may be further included. By removing the tendons, meat can be enjoyed more tenderly, so that people with weak chewing power, such as the elderly, young children, and patients, can easily consume it.
일 실시예에 의하면, 상기 절단된 원료육을 연육시키는 제7 단계를 더 포함할 수 있다. 상기 연육 단계는 연육기를 이용하여 연육시킬 수 있다. 일 실시예에 의하면, 연육과 향미 증진을 위하여 과일즙에 침지시키는 단계를 더 포함할 수도 있다. 상기 과일은 사과, 배, 키위 등 어느 것이나 사용가능하다.According to one embodiment, it may further include a seventh step of tenderizing the cut raw meat. The fattening step may be fleshed using a meat tenderizer. According to an embodiment, it may further include the step of immersing in fruit juice to enhance tenderness and flavor. Any of the fruits such as apples, pears, and kiwis may be used.
일 실시예에 의하면, 상기 제7 단계 후에 계란을 입히고 빵가루로 도포하는 제8 단계를 더 포함할 수 있다. 일 실시예에 의하면, 상기 원료육에 밀가루 또는 튀김가루 등을 도포하는 단계를 포함하지 않는 것이 바람직하다.According to an embodiment, after the seventh step, the method may further include an eighth step of coating an egg with breadcrumbs. According to one embodiment, it is preferable not to include the step of applying flour or frying powder to the raw meat.
즉, 본 발명에서는 일반적인 돈가스 제조방법에서 원료육에 밀가루를 뭍히고 계란을 입히고 빵가루를 묻힌 후 튀기는 단계와는 달리, 원료육에 밀가루를 뭍히지 않고 계란을 입히는 단계를 진행한다. 상기 계란은 흰자와 노른자가 함께 혼합한 계란 물을 의미한다.That is, in the present invention, unlike the step of coating the raw meat with flour, coating the egg, and then frying the bread crumbs in the general method for producing pork cutlet, the step of coating the raw meat with an egg without dusting the flour is performed. The egg means egg water in which the white and the yolk are mixed together.
일반적인 돈가스의 경우 밀가루를 뭍히지 않으면 돈가스의 피복이 벗겨지는 문제점이 있었다. 그러나 본 발명에서는 토마토 추출물에 침지 시킨 후 계란을 입히는 단계를 포함하므로, 돈가스의 피복이 벗겨지지 않는다. 따라서, 본 발명에 따라 제조된 돈가스는 밀가루의 함량이 상대적으로 낮아질 수 있어, 밀가루 섭취시 문제가 발생할 수 있거나, 다이어트 등의 이유로 밀가루 섭취를 꺼리는 사람들도 충분히 즐길 수 있는 돈가스를 제조할 수 있다.In the case of general tonkatsu, there was a problem in that the coating of the tonkatsu was peeled off unless flour was applied. However, in the present invention, since it includes the step of immersing in the tomato extract and then coating the egg, the coating of the pork cutlet is not peeled off. Therefore, the pork cutlet prepared according to the present invention may have a relatively low content of flour, and thus problems may occur when ingesting flour, or people who are reluctant to consume flour for reasons such as diet can prepare tonkatsu that can be enjoyed sufficiently.
또한, 본 발명에 따라 토마토 추출물에 침지시킨 후 숙성시켜 제조한 돈가스는 염지 단계를 포함하고 있지 않는 것이 바람직하다.In addition, it is preferable that the pork cutlet prepared by aging after immersion in tomato extract according to the present invention does not include a salting step.
본 발명에 따른 돈가스는 소금이 포함되어 있지 않음에도 불구하고, 섭취하는 사람들은 소금을 전혀 첨가하지 않은 것을 느끼지 못하고 돈가스 맛을 충분히 즐길 수 있다.Although the pork cutlet according to the present invention does not contain salt, people who consume it do not feel that salt is not added at all and can fully enjoy the taste of the pork cutlet.
이하 본 발명을 실시예를 통해 본 발명을 보다 구체적으로 설명한다. 그러나 이는 본 발명의 설명을 위한 것에 불과한 것으로 본 발명의 범위를 한정하고자 하는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, this is only for description of the present invention and is not intended to limit the scope of the present invention.
실시예Example 1 One
직경 5~8cm의 붉은 토마토 1kg과 물 1kg을 혼합한 후 믹서기로 2분 동안 분쇄한 후 체에 걸러 토마토 추출물을 얻었다.After mixing 1 kg of red tomatoes with a diameter of 5-8 cm and 1 kg of water, the mixture was pulverized with a blender for 2 minutes and filtered through a sieve to obtain a tomato extract.
얻어진 토마토 추출물에 통등심 3kg을 침지시키고 5일 동안 0~3℃에서 숙성시켰다. 3 kg of whole sirloin was immersed in the obtained tomato extract and aged at 0~3℃ for 5 days.
숙성된 통등심을 80~100g 정도로 절단하고 힘줄을 제거하였다.The aged whole sirloin was cut to about 80-100 g, and the tendons were removed.
상기 절단된 통등심을 연육기를 통해 연육시키고 핏물을 제거하였다.The cut sirloin was tenderized through a meat tenderizer and the blood was removed.
상기 핏물이 제거된 등심에 계란 물을 입히고 빵가루로 도포하였다.The sirloin from which the blood was removed was coated with egg water and coated with breadcrumbs.
빵가루로 도포된 돈가스를 150~170℃의 온도에서 튀겨내어 돈가스를 제조하였다.Tonkatsu coated with bread crumbs was fried at a temperature of 150 to 170° C. to prepare tonkatsu.
비교예comparative example 1 One
토마토 추출물에 침지하고 숙성시키는 단계를 수행하지 않는다는 것을 제외하고는 실시예 1과 동일하게 하여 돈가스를 제조하였다.Tonkatsu was prepared in the same manner as in Example 1, except that the step of immersion in tomato extract and aging was not performed.
비교예comparative example 2 2
실시예 1에서 제조한 토마토 추출물을 85℃ 끓인 후 1℃에서 3시간 숙성시킨 후 통등심을 침지시켜 숙성시키는 것을 제외하고는 실시예 1과 동일한 방법으로 돈가스를 제조하였다.Tonkatsu was prepared in the same manner as in Example 1, except that the tomato extract prepared in Example 1 was boiled at 85° C., aged at 1° C. for 3 hours, and then aged by immersing the whole sirloin.
비교예comparative example 3 3
실시예 1에서 제조한 토마토 추출물을 85℃ 끓인 후 1℃에서 3시간 숙성시킨 토마토 추출물과 다시마 200g을 물 1kg에 1시간 동안 침지시켜 얻은 다시마 물을 1:1 중량비로 혼합한 혼합물에 통등심을 침지시켜 숙성시키는 것을 제외하고는 실시예 1과 동일한 방법으로 돈가스를 제조하였다.After boiling the tomato extract prepared in Example 1 at 85°C, the tomato extract aged at 1°C for 3 hours and 200 g of kelp were immersed in 1 kg of water for 1 hour. Tonkatsu was prepared in the same manner as in Example 1, except for aging by immersion.
실험예Experimental example 1: 관능평가 1: Sensory evaluation
실시예 1 및 비교예 1 내지 3에 따라 제조된 돈가스를 평균 나이 20~30대 나이의 남녀 각각 10명에게 시식하게 하고, 시식자에게 식감, 향미, 맛을 1 내지 5점의 지수로 평가하게 하여 그 평균값을 합산하여 전체 기호도로 나타내었다.Tonkatsu prepared according to Example 1 and Comparative Examples 1 to 3 was sampled by 10 men and women with an average age of 20 to 30, respectively, and texture, flavor, and taste were evaluated by an index of 1 to 5 points. Thus, the average values were summed and expressed as a total preference.
그 값을 표 1에 나타내었다.The values are shown in Table 1.
돈가스 맛에 대한 총평에서는, 실시예에 따라 제조된 돈가스는 겉은 바삭하고 속은 촉촉하였으나, 비교예 2에 따라 제조된 돈가스의 경우 고기의 윤기가 사라지고 육즙이 다 빠져 고기의 퍽퍽한 질감이 느껴졌다. In a general review on the taste of tonkatsu, the tonkatsu prepared according to Example was crispy on the outside and moist on the inside, but in the case of tonkatsu prepared according to Comparative Example 2, the meat lost its gloss and all the juices were lost, and the texture of the meat was felt. .
실험예Experimental example 2: 2: 염도에 대한 설문 조사Survey on salinity
실험예 1에서 돈가스를 시식한 시식자들에게 각 돈가스에 간이 들어있지 않은 돈가스를 선정할 것을 설문하였고, 모든 시식자들은 비교예 1 및 2에 의해 제조된 돈가스에 대해서는 간이 없다고 답변하고, 실시예 1 및 비교예 3에 따른 돈가스에 대해서는 간이 있다고 답변하였다.The tasters who tasted the pork cutlet in Experimental Example 1 were asked to select a pork cutlet without a liver in each cutlet, and all the tasters answered that the pork cutlet prepared by Comparative Examples 1 and 2 did not have a liver, Example For the pork cutlet according to 1 and Comparative Example 3, it was answered that there was a liver.
즉 본 발명에 따라 제조된 돈가스는 염지 단계가 전혀 없고, 간을 전혀 하지 않았으나, 시식자들은 이를 인식하지 못하였다.That is, the pork cutlet prepared according to the present invention did not have any salting step and was not seasoned at all, but the tasters did not recognize it.
또한, 본 발명에 따라 제조된 실시예 1의 돈가스는 계란 물을 입히기 전 밀가루나 튀김가루 등 전분을 입히지 않고 바로 계란 물을 입혔으나, 외피가 벗겨지지 않고 온전한 형태를 유지하였으나, 비교예 1 및 2의 방법으로 제조된 돈가스의 경우, 계란 물을 입히기 전에 전분 등을 묻히지 않아 계란 물 및 빵 가루의 외피가 벗겨져서 외관이 지저분해지는 문제점이 발생하였다.In addition, the pork cutlet of Example 1 prepared according to the present invention was immediately coated with egg water without being coated with starch such as flour or fried powder before being coated with egg water, but the skin was not peeled off and the intact shape was maintained, but Comparative Example 1 and In the case of the pork cutlet prepared in the method 2, starch, etc. was not coated before applying the egg water, so the outer skin of the egg water and bread crumbs was peeled off, resulting in a messy appearance.
실험예Experimental example 3: 염도 측정 3: Salinity measurement
실시예 및 비교예에 따라 제조된 돈가스의 염도는 굴절식 염분계 (508-1, NOW, 일본)를 이용하여 측정하였으며, 그 결과 비교예 3에서만 0.02%로 염도가 측정되었다.The salinity of the pork cutlet prepared according to Examples and Comparative Examples was measured using a refractive salinity meter (508-1, NOW, Japan), and as a result, the salinity was measured to be 0.02% only in Comparative Example 3.
따라서 본 발명에 따라 제조된 돈가스의 경우 실제 무염가스임에도 불구하고 이를 섭취하는 소비자들은 적절하게 간이 밴 것으로 인식하여 맛이 있다고 느끼면서 동시에, 밀가루를 최소한으로 제한하면서도 튀김옷이 벗겨지는 것을 방지할 수 있어 외관도 우수한 효과가 있다. 반면에 다른 무염 돈가스의 경우 맛이 없거나, 퍽퍽해지는 단점이 있다.Therefore, in the case of pork cutlet manufactured according to the present invention, despite the fact that it is actually unsalted gas, consumers who consume it recognize it as appropriately seasoned and feel delicious, and at the same time, it is possible to prevent the batter from peeling off while limiting the flour to a minimum. The appearance also has an excellent effect. On the other hand, in the case of other unsalted pork cutlet, there is a disadvantage that it has no taste or becomes dry.
Claims (10)
상기 혼합물을 분쇄하는 제2 단계;
상기 분쇄된 혼합물을 체에 걸러 토마토 물 추출물을 얻는 제3 단계;
상기 얻어진 토마토 물 추출물에 원료육을 침지시키는 제4 단계;
상기 침지된 원료육을 꺼내어 핏물을 제거하는 제5 단계; 및
상기 핏물 제거된 원료육에 밀가루를 도포하지 않고 계란을 입히고 빵가루로 도포하는 단계를 포함하고,
소금을 포함하고 있지 않고,
상기 토마토 물 추출물은 숙성없이 바로 사용되는 것을 특징으로 하는 무염 돈가스의 제조방법.A first step of mixing water and tomatoes in a weight ratio of 1:0.5 to 1:1.5;
a second step of pulverizing the mixture;
a third step of filtering the pulverized mixture through a sieve to obtain a tomato water extract;
A fourth step of immersing the raw meat in the obtained tomato water extract;
a fifth step of removing the blood from the immersed raw meat; and
Including the step of coating the raw meat from which the blood has been removed with an egg and breadcrumbs without applying flour,
Does not contain salt,
The method for producing salt-free pork cutlet, characterized in that the tomato water extract is used immediately without aging.
상기 원료육이 통등심이고,
상기 제4 단계 후에 상기 통등심을 절단하고 힘줄을 제거하는 제6 단계를 더 포함하는 것을 특징으로 하는 무염 돈가스의 제조방법.7. The method of claim 6,
The raw meat is whole sirloin,
After the fourth step, the method for producing salt-free pork cutlet, characterized in that it further comprises a sixth step of cutting the tenderloin and removing the tendon.
상기 절단된 등심을 연육시키는 제7 단계를 더 포함하는 것을 특징으로 하는 무염 돈가스의 제조방법.8. The method of claim 7,
A method for producing salt-free pork cutlet, characterized in that it further comprises a seventh step of tenderizing the cut sirloin.
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| KR100874137B1 (en) | 2007-04-02 | 2008-12-15 | 주식회사 한국버팔로 | How to make pork cutlet that is soft and digestible |
| JP2011512792A (en) * | 2008-02-24 | 2011-04-28 | ライコード・リミテツド | Use of soluble tomato solids to reduce the salinity of food products |
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| JP2011512792A (en) * | 2008-02-24 | 2011-04-28 | ライコード・リミテツド | Use of soluble tomato solids to reduce the salinity of food products |
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