KR102471255B1 - Manufacturing method of pork cutlet using vegan meat - Google Patents

Abstract

A method for producing pork cutlet using vegan meat and vegan cheese of the present invention comprises: a hydration step of hydrating tissue soybean protein in water at 5 to 15℃ for 3 to 4 hours; a dehydration step of removing moisture from the hydrated tissue soybean protein; a beating step of putting the dehydrated tissue soybean protein in a dough mixer and rotating the same so that the fibers are separated from each other; a mixing step of mixing soybean oil, whey protein, gluten, germinated brown rice flour, black soybean flour, black rice flour, mate flour, seasoning, roasted peanuts, almonds, and sunflower seeds as mixing materials with the beaten tissue soybean protein; a molding step of filling the mixed mixture into a mold by using a vacuum filler; and a heat treatment step of self-refining the molded product at 90 to 110℃ for 10 to 30 minutes.

Description

Method of manufacturing pork cutlet using vegan meat {MANUFACTURING METHOD OF PORK CUTLET USING VEGAN MEAT}

The present invention relates to a method for manufacturing pork cutlet using vegan meat.

As meat consumption increases according to westernized eating habits, various problems are occurring. As a result, chronic disease prevention, nutritional interest, and preference for environmentally friendly foods are increasing, and interest in meat substitutes is increasing. Therefore, there is a demand for the development of new food materials and production technology for producing meat substitutes.

These meat substitutes have been developed around soybean protein. Soybean (大豆) is an annual herb belonging to the dicotyledonous plant Rosemary Legumaceae and has been used as an important protein source in the vegetarian-oriented diet of the Orient. Beans contain 20-45% protein, 18-22% fat, 22-29% carbohydrates, and 4.5-5% various minerals, and are called field beef because of their high protein content. Although these soybean proteins were able to embody the shape of meat externally, there is a limit to having a texture unique to meat, and new technology development has been required due to the fishy taste of soybeans, that is, off-flavor.

However, soybean protein used in the conventional prior art embodies the shape of meat externally, but has a limit in having a texture unique to meat, so it has been mainly used as a substitute for minced meat or minced meat, and the off-flavor of soybeans still remains There were downsides.
(Prior art) Republic of Korea Patent Registration No. 10-1506939 (Announced on March 30, 2015)

The problem to be solved by the present invention is to provide a method for manufacturing pork cutlet using vegan meat and vegan cheese.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The pork cutlet manufacturing method of the present invention for solving the above problems includes a hydration step of hydrating tissue soybean protein in water at 5 to 15 ° C. for 3 to 4 hours, a dehydration step of removing moisture from the hydrated tissue soybean protein, Stirring step of putting the dehydrated tissue soybean protein in a dough mixer and rotating so that the fibers are separated from each other, and soybean oil, whey protein, gluten, germinated brown rice flour, black soybean flour, black rice flour, A mixing step of mixing mate flour, seasoning, roasted peanuts, almonds, and sunflower seeds, a molding step of filling the mixed mixture into a mold using a vacuum filler, and the molded product at 90 to 110 ° C. for 10 to 30 minutes It may be characterized in that it includes a heat treatment step of self-sufficiency and a step of cooling the heat-treated product.

In the mixing step, it may be characterized in that soy sauce, sugar, sea salt and pepper are further mixed as sub-materials together with the mixed material.

The mixing ratio in the mixing step is 46 to 72% by weight of the soybean protein, 11 to 18% by weight of soybean oil, 7 to 12% by weight of whey protein, 2 to 5% by weight of gluten, 1 to 3% by weight of germinated brown rice flour, 1-2% by weight of black bean flour, 0.01-0.5% by weight of black rice flour, 0.01-0.5% by weight of mate powder, 0.5-1.5% by weight of seasoning, 0.1-1% by weight of roasted peanuts, 0.1-0.5% by weight of almonds, 0.01-0.5% by weight of sunflower seeds 0.5% by weight, 2 to 4% by weight of soy sauce, 2 to 4% by weight of sugar, 0.5 to 1% by weight of salt and 0.01 to 0.5% by weight of pepper.

It may be characterized in that it further comprises the step of cooling the heat-treated material.

It may be characterized in that it comprises a beating and breading step of adding cheese to the cooled processed product and then applying beta liquid and bread crumbs.

According to the pork cutlet manufacturing method of the present invention, by developing a pork cutlet-type processed food having the texture and flavor of meat using tissue soy protein, anyone of any age or gender can easily consume it without feeling repulsive, reducing meat consumption and intake of vegetable protein. has the advantage of being able to increase

In addition, by using tissue soy protein as a main raw material, there is an advantage that processed meat substitutes can be provided at a stable price instead of meat with a high price fluctuation.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, only these embodiments are intended to complete the disclosure of the present invention, and are common in the art to which the present invention belongs. It is provided to fully inform the person skilled in the art of the scope of the invention, and the invention is only defined by the scope of the claims.

Terminology used herein is for describing the embodiments and is not intended to limit the present invention. In this specification, singular forms also include plural forms unless specifically stated otherwise in a phrase. As used herein, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements other than the recited elements. Like reference numerals throughout the specification refer to like elements, and “and/or” includes each and every combination of one or more of the recited elements. Although "first", "second", etc. are used to describe various components, these components are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first element mentioned below may also be the second element within the technical spirit of the present invention.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings commonly understood by those skilled in the art to which the present invention belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless explicitly specifically defined.

Conventional meat substitutes using soybean protein externally implemented the shape of meat, but had a disadvantage in that the texture was significantly reduced because they did not have a texture unique to meat. In addition, due to the fishy taste of soybeans, that is, soybean odor, the taste was also significantly lower than that of meat, so consumption was not promoted.

Therefore, the present invention, in order to solve all the problems of these conventional meat substitutes, uses tissue soybean protein, but separates and loosens the fibers of the tissue soybean protein through the shaving step, thereby improving the texture of meat. In addition to having a soybean odor by using gluten, grain flour, nuts, etc., the flavor is also excellent.

In addition, the present invention is to reduce the consumption of meat by providing soybean processed food in the form of pork cutlet, so that anyone of any age or gender can easily consume it without feeling repulsive.

The present invention includes a hydration step of hydrating tissue soybean protein in water at 5 to 15 ° C. for 3 to 4 hours, a dehydration step of removing moisture from the hydrated tissue soybean protein, and mixing the dehydrated tissue soybean protein in a dough mixer. Stirring step of inserting and rotating so that the fibers are separated from each other, and soybean oil, whey protein, gluten, germinated brown rice flour, black bean flour, black rice flour, mate powder, seasoning, roasted peanuts, almonds and Characterized in that it comprises a mixing step of mixing sunflower seeds, a molding step of filling the mixed mixture into a mold using a vacuum filler, and a heat treatment step of self-refining the molded product at 90 to 110 ° C. for 10 to 30 minutes do.

A hydration step in which tissue soy protein is hydrated in water at 5 to 15°C for 3 to 4 hours.

First, tissue soy protein is added to water to hydrate it. At this time, the temperature of the water is preferably 5 to 15 ° C. If the temperature of the water is too low, hydration is not performed well, and if it exceeds 15 ° C., the texture of soy protein may not be good, so the temperature of 5 to 15 ° C. It is preferable to hydrate in In addition, if the hydration time is too short or too long, the texture may not be good due to insufficient hydration, so the hydration time is 3 to 4 hours.

In addition, for ease of the process, the tissue soy protein may be put into a net or the like and then hydrated as it is. By lifting the net after hydration, the trouble of removing water from the tissue soy protein can be eliminated.

A dehydration step of removing moisture from the hydrated tissue soy protein.

When hydration is complete, water is removed from the hydrated tissue soy protein. At this time, the removal of moisture is not the use of a separate dehydrator or drying device, but, for example, by hanging tissue soybean protein in the net to remove moisture, or by applying a slight pressure to remove moisture. It means the degree, but the water content is not limited, but may be about 40 to 50%.

Batching step of putting the dehydrated tissue soybean protein into a dough mixer and rotating it so that the fibers are separated from each other.

The dehydrated tissue soy protein is put in a dough mixer and a propeller is rotated to separate the fibers of the tissue soy protein from each other, so that the meat has a texture. That is, when the dough mixer is used, the propeller of the dough mixer applies pressure to the tissue soy protein, and the pressure causes the fibers of the tissue soy protein to separate and loosen. Therefore, through this battering step, the tissue soybean proteins clump together to solve the disadvantage of not having the texture of meat.

Here, the rotation speed and time of the dough mixer are not limited, and specifically, it can be rotated at 10,000 to 20,000 rpm for 15 to 20 minutes. If the speed of the dough mixer is too slow, the batter is not made, and if the batter is battered for a long time, the texture may be reduced, so it is preferable to batter under the above conditions.

A mixing step of mixing soybean oil, whey protein, gluten, germinated brown rice flour, black soybean flour, black rice flour, mate flour, seasoning, roasted peanuts, almonds and sunflower seeds as mixing materials with the beaten tissue soybean protein.

Then, soybean oil, whey protein, gluten, germinated brown rice flour, black soybean flour, black rice flour, mate flour, seasoning, roasted peanuts, almonds and sunflower seeds are mixed with the soybean protein. In addition, soy sauce, sugar, sea salt and pepper are additionally mixed as sub-materials. In this case, in the mixing step, the tissue soybean protein and the mixing material may be heated and mixed by a mixer described later. In this case, the heating temperature may be preferably 40 to 90 ° C, but is not limited thereto.

At this time, the mixing ratio is 46 to 72% by weight of the soybean protein, 11 to 18% by weight of soybean oil, 7 to 12% by weight of whey protein, 2 to 5% by weight of gluten, 1 to 3% by weight of germinated brown rice flour, black soybean flour 1 to 2% by weight, black rice flour 0.01 to 0.5% by weight, mate powder 0.01 to 0.5% by weight, seasoning 0.5 to 1.5% by weight, roasted peanuts 0.1 to 1% by weight, almonds 0.1 to 0.5% by weight, sunflower seeds 0.01 to 0.5% by weight %, soy sauce 2 to 4% by weight, sugar 2 to 4% by weight, salt 0.5 to 1% by weight and pepper 0.01 to 0.5% by weight is preferred, but is not necessarily limited thereto.

First, among the mixed materials, soybean oil is a semi-drying oil obtained from soybeans, which improves the bitter taste of bean processed foods and improves the overall flavor when used. When mixed at less than 11% by weight, the effect is insignificant, and 18% When mixed in excess of, it is possible to reduce the texture of bean processed food, so it is preferable to mix by 11 to 18% by weight.

The whey protein refers to a protein separated from whey, and any kind of whey protein, such as hydrolyzed whey protein, concentrated whey protein, or whey protein isolate may be used, but whey protein isolate is most preferred. The whey protein helps to improve the texture of bean processed foods by maintaining water retention and improving the texture, but when it exceeds 12% by weight, the texture may deteriorate, so it is preferable to mix it by 7 to 12% by weight. .

The gluten is a material used for improving chewiness and binding, and when used in an amount less than 2% by weight, the effect is insignificant, and when used in an amount exceeding 5% by weight, the sensory properties of processed foods are reduced due to the flavor of gluten. Therefore, it is preferable to mix by 2 to 5% by weight.

The germinated brown rice flour, black soybean flour, and black rice flour, which are grain powders, improve the sensory properties of bean-type processed foods, and are materials that help improve texture and remove soybean odor. It is preferable to use within the range of 2% by weight and 0.01 to 0.5% by weight of black rice flour. That is, when the grain powder is used in a small amount, the effect is insignificant, and when excessive, the color is not good, and the use of tissue soy protein is relatively reduced, so that the role as a meat substitute processed food is insignificant. Therefore, it is preferable to use within the above mixing ratio do. In addition, the particle size of the grain flour is not limited, and a particle size that can be mixed with tissue soy protein is sufficient.

The mate powder is rich in chlorogenic acid and saponin, so it decomposes fat and enhances immunity, so it helps maintain the health of consumers and is a material that helps to remove soybean odor. When the mate powder is mixed at less than 0.01% by weight, the effect is insignificant, and when it exceeds 0.05% by weight, the overall flavor may deteriorate due to the flavor of the mate powder. do. And the mate powder also does not limit its particle size.

The roasted peanuts, almonds, and sunflower seeds, which are nuts, greatly improve the nutritional value of processed foods, as well as improve sensory properties and remove soybean odor. It is preferable to mix within the range of 0.01 to 0.5% by weight and sunflower seeds. This is because if the nuts are out of the above mixing ratio, the sensory properties may deteriorate. At this time, the roasted peanuts, almonds, and sunflower seeds may be added in the form of powder or powder, and the particle size is not limited, but when mixed in powder form, it can provide a crispy texture in processed bean products, increasing the overall preference. .

In addition, the seasoning is a seasoning mixed with spices and herbs, and in the present invention, the type is not limited, and commercially available beef flavor seasoning, cheese seasoning, onion seasoning, and very good vegetable seasoning (trade name, manufacturer: Soymaru), etc., not only adds umami but also effectively removes soybean odor. When the seasoning is mixed at less than 0.5% by weight, the effect is insignificant, and when it exceeds 1.5% by weight, the effect is excessive and the taste may deteriorate.

In addition, soy sauce used as the sub-material is mixed to remove soybean odor and enhance taste, and greatly improves taste and aroma, but when mixed excessively, salty taste becomes strong and preference is lowered. Mix in the range of 2 to 4% by weight do.

The sugar is used to enhance the taste, and when mixed at less than 2% by weight, you hardly feel the sweetness, and when it exceeds 4% by weight, the sweetness is too strong and can rather reduce appetite, so 2 to 4% by weight Mix in the range of

In addition, the natural salt is used to give a salty taste, and when the salty taste is strong, the preference is low, so it is mixed within the range of 0.5 to 1% by weight.

The pepper, as a spice, has a preservative effect of suppressing oxidation of oil in addition to giving a fragrance or taste, and is mixed to remove soybean odor and have a preservative effect. When the pepper is mixed in less than 0.01% by weight, it does not have a significant effect on the improvement of flavor, and when mixed in excess of 0.5% by weight, the aftertaste is bitter and the preference is reduced. Therefore, it is used within the range of 0.01 to 0.5% by weight. .

A molding step of filling the mixed mixture into a mold using a vacuum filler.

As described above, when the mixing is completed, the mixed mixture is molded by filling a mold using a vacuum filler. It is preferable to use a circular mold as the mold, but it is also possible to use various shapes such as square and oval molds. It is possible, and the thickness is not limited either.

Heat treatment step of self-sufficiency of the molded article at 90 to 110 ° C. for 10 to 30 minutes.

Next, when the molding is completed, the molded article is heat-treated at 90 to 110 ° C. for 10 to 30 minutes to self-sufficient. At this time, if the heat treatment temperature is too low, cooking is not sufficiently performed, and if it is too high, more than necessary energy is consumed and the texture of the food may be deteriorated.

Cooling the heat-treated material.

When the heat treatment is completed, it is cooled, and the cooling is sufficient to leave the heat treatment material at room temperature, and a separate cooling device is not used.

A battering and breading step of coating the cooled processed material with better liquid and bread crumbs.

In addition, beta liquid and bread crumbs are applied to the cooled processed material, and packaging and cooling are performed to complete the production of pork cutlet-type bean processed food. The better solution includes beta mix, eggs, water, etc., and the better solution is prepared according to the conventional pork cutlet manufacturing method. In addition, the processing of the bread crumbs also follows a known pork cutlet manufacturing method, and the beating and breading steps are sufficiently known through the prior art, so a detailed description thereof will be omitted.

In addition, before the battering and breading, after adding cheese or sweet potato to the treated product, battering can be performed. The addition of cheese or sweet potato increases the preference for young children, as well as increases nutritional content. . The addition of the cheese or sweet potato means that mozzarella cheese or boiled or baked sweet potato can be placed on the entire surface of the treated product, or mozzarella cheese or boiled or baked sweet potato can be placed only on the outer circumferential edge of the treated product, and the form is not limited.

The pork cutlet of the present invention prepared as described above is similar to the texture of meat and does not have a soybean smell, so it is highly preferred by people of all ages, both sexes, and nutritional components are further enhanced by using grain flour, nuts, etc., so consumption of meat It has the advantage of reducing the consumption of soybean protein and increasing the intake of soybean protein, as well as maintaining the health of consumers due to the nutritional components of the mixed material. Hereinafter, the present invention was subjected to a sensory test through the following Examples.

(Example 1)

First, 600 g of tissue soybean protein (tsp wetex 1400 from Taiwan) was hydrated in 10°C water for 3 hours. At this time, the tissue soy protein was hydrated while being put into the net. And after taking out the net, the moisture was removed only by pressing it with a hand.

Next, the water-removed tissue soybean protein was placed in a dough mixer and rotated at 15,000 rpm for 18 minutes to separate the fibers of the tissue soybean protein from each other. And as a mixture of soybean protein, soybean oil 140g, whey protein 90g, gluten 38g, germinated brown rice flour 17g, black soybean flour 12g, black rice flour 1g, very good vegetable seasoning (manufacturer: Soimaru) 7g, roasted peanuts 5g, almonds 3g , 1 g of mate powder, and 1 g of sunflower seeds were mixed. At this time, the roasted peanuts, almonds, and sunflower seeds were used as powder, and whey protein isolate was used as the whey protein.

And it was molded into a circular shape using a vacuum filling machine, and the thickness was set to 10 mm. And after the molding was self-sufficient at 100 ° C. for 20 minutes, it was rapidly cooled to -18 ° C. covered with beta mix and bread crumbs.

(Example 2)

It was carried out in the same manner as in Example 1, but 30 g of soy sauce, 28 g of sugar, 7 g of sea salt, and 1 g of pepper were additionally mixed as sub-materials.

(Example 3)

It was carried out in the same manner as in Example 2, but after adding 50 g of mozzarella cheese to the surface of the molded treated product, it was rapidly cooled to -18 ° C covered with beta mix and bread crumbs.

(Comparative Example 1)

After sprinkling 7g of sea salt and 1g of pepper on 1000g of pork for pork cutlet, it was cooked at 100 ° C for 20 minutes, covered with beta mix and bread crumbs, and rapidly cooled to -18 ° C.

(Comparative Example 2)

It was carried out in the same way as in Example 1, but the coating step was omitted and no sub-materials were mixed.

In addition, 20 people who responded that they liked pork cutlet were selected, and samples of Examples 1 to 3 and Comparative Examples 1 and 2 were scored, and the texture, aroma, taste, and overall preference felt by the respondents were scored using a 5-point comparison method. The averages are shown in Table 1. At this time, the processed foods of Examples and Comparative Examples were cooked at 150° C. for 10 minutes using corn oil.

[Sensory evaluation results of Examples 1 to 3 and Comparative Examples 1 and 2]

[Table 1]

As can be seen in Table 1 above, all of Examples 1 to 3 showed a texture almost similar to that of Comparative Example 1 using pork, and it was confirmed that there was no soybean odor by receiving good evaluations for flavor. In addition, it was confirmed that the taste and overall taste were similar to or better than Comparative Example 1 using pork, and could be sufficiently used as a substitute for meat. In addition, in the case of Comparative Example 2, which did not use the battering step and mixed materials, it was confirmed that not only the texture and flavor were significantly poor, but also the taste and overall preference were evaluated very low.

As a result, Examples 1 to 3 all showed similar or slightly higher preference than Comparative Example 1, and according to the present invention, vegetable protein and other nutrients can be sufficiently consumed instead of meat, and pork cutlet with excellent taste It was found that the production of bean processed food of this type is possible.

On the other hand, in a modification of the present invention (not shown), the mixing material may be mixed with the tissue soybean protein beaten in the mixing step using a mixer (not shown). The mixer includes a chamber in which the mixed material is supported on the beaten tissue soy protein, a burner disposed on the side of the chamber to heat the chamber, a phase sensor for sensing the surface height of the mixed material on the beaten tissue soy protein in the chamber, and , A first stirring unit disposed inside the chamber, a second stirring unit disposed inside the chamber and disposed below the first stirring unit, and a signal received from a phase sensor, and the first stirring unit and the first stirring unit 2 may include an electronic control unit that controls the stirring unit.

In this case, the first stirring unit moves a first blade, a first shaft forming a rotation axis of the first blade, a first rotation motor rotating the first shaft, and the first rotation motor in a vertical direction. It may include a first step motor to do. In addition, the second stirring unit includes a second blade, a second shaft forming a rotation axis of the second blade, a second rotation motor rotating the second shaft, and moving the second rotation motor in a vertical direction. A second step motor may be included. Furthermore, the first blade and the second blade may be arranged to face each other in a vertical direction.

The mixer may generate a sensing value by measuring the height of the surface of the phase sensor when the mixed material is supported on the tissue soybean protein implanted in the chamber. The electronic control unit receives a sensing value from the phase sensor and controls the first step motor so that the first blade is located on the upper side with respect to the central plane in the vertical direction of the surface, so that the first blade and the first shaft The first rotary motor can be moved in a vertical direction, and the second step motor is controlled so that the second blade is located on the lower side with respect to the center plane in the vertical direction of the water surface, so that the second blade and the second shaft The second rotary motor may be moved in a vertical direction. Then, the electronic control unit may control the first rotation motor and the second rotation motor to rotate the first blade and the second blade to rotate in different directions. As a result, in the mixer, vortices in opposite directions are formed on the upper and lower sides of the chamber, respectively, so that stirring efficiency can be increased.

In addition, at the ends of the first blade and the second blade, a first shape memory alloy extending in one direction at a first temperature or higher and a second shape memory alloy extending in one direction at a second temperature higher than the first temperature are sequentially formed. It can be stacked and arranged as.

Therefore, in the present invention, when the temperature in the chamber rises above the first temperature during heating by the burner, the length of the first blade and the second blade increases by the shape deformation of the first shape memory alloy at the end, increasing stirring efficiency and promoting convection. , It is possible to prevent the mixed material from being thermally deformed in the battered tissue soybean protein by intensive heating on the burner side. In addition, when the temperature in the chamber rises above the second temperature, the length of the first blade and the second blade increases as much as the shape deformation of the second shape memory alloy at the end, thereby increasing the stirring efficiency and promoting the convection phenomenon more actively. Similarly, it is possible to prevent thermal deformation of the mixed material in the battered tissue soybean protein by intensive heating on the burner side.

Furthermore, when the first blade and the second blade rotate, when the value sensed by the phase sensor exceeds the reference value, the electronic control unit dominates the rotation of the first blade and the second blade to increase the height of the surface. The rotational speed of the first blade can be reduced slower than the current speed by determining that the rotational speed of the first blade is lower than the current speed. The memory alloy and the second shape memory alloy can be quickly activated (to compensate for the reduced stirring efficiency due to the rotational speed).

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (5)

A hydration step of hydrating tissue soybean protein in water at 5 to 15 ° C. for 3 to 4 hours;
A dehydration step of removing moisture from the hydrated tissue soybean protein;
A battering step of putting the dehydrated tissue soybean protein in a dough mixer and rotating it so that the fibers are separated from each other;
A mixing step of mixing soybean oil, whey protein, gluten, germinated brown rice flour, black soybean flour, black rice flour, mate flour, seasoning, roasted peanuts, almonds and sunflower seeds as mixing materials with the beaten tissue soybean protein;
A molding step of filling the mixed mixture into a mold using a vacuum filler;
Including a heat treatment step of self-sufficiency of the molded article at 90 to 110 ° C. for 10 to 30 minutes,
In the mixing step, the mixed material is mixed with the soybean protein of the shelled tissue using a mixer,
The mixer includes a chamber in which the mixed material is supported on the beaten tissue soy protein, a burner disposed on the side of the chamber to heat the chamber, and a phase sensor for sensing the surface height of the mixed material on the beaten tissue soy protein in the chamber. And, a first stirring unit disposed inside the chamber, a second stirring unit disposed inside the chamber and disposed below the first stirring unit, and the first stirring unit receiving a signal from the phase sensor An electronic control unit for controlling the unit and the second stirring unit,
The first stirring unit includes a first blade, a first shaft forming a rotational axis of the first blade, a first rotational motor rotating the first shaft, and a first rotational motor moving the first rotational motor in a vertical direction. Including a 1-step motor,
The second stirring unit includes a second blade, a second shaft forming a rotation axis of the second blade, a second rotation motor rotating the second shaft, and a second rotation motor moving the second rotation motor in a vertical direction. Including a 2-step motor,
The first blade and the second blade are disposed to face each other in a vertical direction,
The mixer generates a sensing value by measuring the height of the surface of the phase sensor when the mixed material is supported on the tissue soy protein embroidered in the chamber,
The electronic control unit receives a sensing value from the phase sensor and controls the first step motor so that the first blade is located on the upper side with respect to the central plane in the vertical direction of the surface, so that the first blade and the first shaft The first rotary motor is moved in a vertical direction, and the second step motor is controlled so that the second blade is located at a lower side with respect to the center plane of the vertical direction of the water surface, so that the second blade, the second shaft, and the third Move the 2-rotation motor in the vertical direction,
The electronic control unit controls the first rotation motor and the second rotation motor to rotate the first blade and the second blade to rotate in different directions;
At the ends of the first blade and the second blade, a first shape memory alloy extending in one direction at a first temperature or higher and a second shape memory alloy extending in one direction at a second temperature higher than the first temperature are disposed. When the temperature in the chamber rises above the first temperature during heating by the burner, the length of the first blade and the second blade is increased by the shape deformation of the first shape memory alloy at the end, and the temperature in the chamber is When the temperature rises above 2, the length of the first blade and the second blade is further increased by the shape deformation of the second shape memory alloy at the end,
Pork cutlet manufacturing method, characterized in that the electronic control unit reduces the rotational speed of the first blade and increases the output of the burner when the value sensed by the phase sensor exceeds the reference value.
According to claim 1,
In the mixing step, pork cutlet manufacturing method, characterized in that for further mixing soy sauce, sugar, sea salt and pepper as sub-materials with the mixed material.
According to claim 2,
The mixing ratio in the mixing step is 46 to 72% by weight of the soybean protein, 11 to 18% by weight of soybean oil, 7 to 12% by weight of whey protein, 2 to 5% by weight of gluten, 1 to 3% by weight of germinated brown rice flour, 1-2% by weight of black bean flour, 0.01-0.5% by weight of black rice flour, 0.01-0.5% by weight of mate powder, 0.5-1.5% by weight of seasoning, 0.1-1% by weight of roasted peanuts, 0.1-0.5% by weight of almonds, 0.01-0.5% by weight of sunflower seeds Pork cutlet manufacturing method, characterized in that 0.5% by weight, soy sauce 2-4% by weight, sugar 2-4% by weight, salt 0.5-1% by weight and pepper 0.01-0.5% by weight.
According to claim 1,
Pork cutlet manufacturing method characterized in that it further comprises the step of cooling the heat-treated product.
According to claim 4,
Pork cutlet manufacturing method characterized in that it comprises a beating and breading step of adding cheese to the cooled processed material and then applying beta liquid and bread crumbs.