KR102536108B1 - A patty composition for a frozen burger and a method of making patties thereof - Google Patents

Abstract

A method of manufacturing frozen patties is disclosed. The frozen patty using beef according to the embodiment has soft meat quality by enzyme solution treatment, but is not destroyed during thawing and cooking. Furthermore, the unique patty mixture is formulated to have sufficient hardness and cohesiveness so that the original taste and nutrition of the ingredients are not lost during cooking, and the moisture content is maintained and the guminess is low, so that it can be chewed softly. Furthermore, consumers can easily eat it while preserving the original taste and flavor of the ingredients as much as possible.

Description

A patty composition for a frozen burger and a method of making patties thereof}

The following examples relate to a patty composition for a frozen burger and a method for manufacturing a patty using the same. Specifically, it relates to a method for producing patties with excellent long-term storage stability, no loss of nutrition during thawing and heating, excellent texture, and excellent taste and flavor.

In general, burgers such as hamburgers are made by putting minced beef and cooked patties in it. These patties are made by slicing or mincing the main ingredients, forming them into round shapes, and baking them.

Existing patties like this are cooked by grinding or chopping the main ingredients such as meat, so the meat has a somewhat soft taste, but the original chewy taste of the meat cannot be properly produced, and the nutrients originally possessed by the main material It is destroyed in the process of grinding or mincing, so it is not able to properly preserve its original taste and nutrition.

In the present invention, while providing a patty using beef, the meat quality of the material is soft and not destroyed, and the original taste and nutrition of the material are not lost, and the taste and nutrition are fully utilized to the maximum extent to provide a method for manufacturing a patty that consumers can easily eat. discovered and completed the present invention.

1. US20050116761A 2. US20040039134A

Embodiments provide a patty using beef, which is not destroyed during defrosting and cooking, while the meat is soft, and without losing the original taste and nutrition of the ingredients, and to maximize the taste and nutrition as much as possible, so that consumers can easily eat To serve frozen patties.

As one aspect for solving the above problems, the present invention

Preparing minced beef;

Mixing the minced beef with mushroom enzyme solution and salt and aging;

Providing and kneading a patty mixture containing the aged minced beef, bread crumbs, alginic acid, and anhydrous citric acid;

aging the kneaded patty mixture; and

It provides a method for producing frozen patties, comprising the steps of shaping and freezing the aged patty mixture.

According to one embodiment, the mushroom enzyme solution is 38 to 38 after adding mushroom powder to water and adding alpha amylase, pectinase, xylanase and cellulase. It is obtained by stirring at a temperature of 40°C and then filtering.

According to one embodiment, the mushroom enzyme solution is added 4 to 6 parts by weight of shiitake mushroom powder to 18 to 22 parts by weight of water, 0.001 to 0.003 parts by weight of alpha-amylase, 0.002 to 0.004 pectinase It is obtained by adding 0.003 to 0.005 parts by weight of xylanase and 0.002 to 0.004 parts by weight of cellulase, stirring at a temperature of 38 to 40 ° C. for 16 to 20 hours, and then filtering.

According to one embodiment, the patty mixture includes 72 to 88 parts by weight of minced beef, 1.8 to 2.2 parts by weight of bread crumbs, 0.9 to 1.1 parts by weight of alginic acid, 0.45 to 0.55 parts by weight of minced onion powder, and 0.27 to 0.33 parts by weight of anhydrous citric acid. , 0.27 to 0.33 parts by weight of minced garlic powder, 0.27 to 0.33 parts by weight of guar gum, 0.27 to 0.33 parts by weight of salt, 0.27 to 0.33 parts by weight of pepper powder, and 0.18 to 0.22 parts by weight of basil leaf powder.

According to one embodiment, the step of aging the kneaded patty mixture is aging for 60 to 100 minutes at a temperature of 15 to 25 ° C.

According to one embodiment, the forming and freezing step is to put the kneaded patty mixture into a mold, mold it to a thickness of 1.3 to 1.7 cm, and rapidly freeze it at a temperature of minus 25 ° C.

An apparatus according to an embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the methods described above.

The frozen patty using beef according to the embodiment has soft meat quality by enzyme solution treatment, but is not destroyed during thawing and cooking. Furthermore, the unique patty mixture is formulated to have sufficient hardness and cohesiveness so that the original taste and nutrition of the ingredients are not lost during cooking, and the moisture content is maintained and the guminess is low, so that it can be chewed softly. Furthermore, consumers can easily eat it while preserving the original taste and flavor of the ingredients as much as possible.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

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 will be implemented in a variety of different forms, and only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Preparation of frozen patties

Prepare minced beef containing 4 to 5 fat by weight.

Preparation of enzyme solution: 20 parts by weight of water was added to 5 parts by weight of shiitake mushroom powder, 0.002 parts by weight of α-Amylase, 0.003 parts by weight of pectinase, 0.004 parts by weight of xylanase and cellulase Add 0.003 parts by weight of Cellulase. At a temperature of 39 ° C., the enzyme was stirred for 18 hours in a mixed state. Then, the filtrate is obtained to prepare a mushroom enzyme solution. The enzymes can separate useful components from mushrooms and can then be applied to meat to contribute to tenderizing meat.

Enzyme treatment step: Mix 100 parts by weight of the mushroom enzyme solution and 5 parts by weight of salt with 100 parts by weight of the minced beef and leave at a temperature of 36 ° C. for 1 hour to mature. After that, take out the minced beef and dry it in cold air.

Preparation of the patty mixture: 80 g of the above aged beef minced meat, 2.0 g of bread crumbs, 1.0 g of alginic acid, 0.5 g of minced onion powder, 0.3 g of anhydrous citric acid, 0.3 g of minced garlic powder, 0.3 g of guar gum, 0.3 g of salt, 0.3 g of pepper powder, Mix and knead 0.2 g of basil leaf powder.

Aging step: The kneaded patty mixture is then aged for 80 minutes at a temperature of 20°C.

Molding and freezing step: The mixture is put into a molding mold and molded into round flat patties with a thickness of 1.5 cm. It is rapidly frozen at -25 ° C and vacuum packed.

Comparative Examples 1 to 5.

Comparative Example 1 was prepared in the same way as in Example 1, except that the enzyme solution without the addition of shiitake mushroom powder was used instead of the process of providing the mushroom enzyme solution.

Comparative Example 2 was prepared in the same way as in Example 1 except that four types of enzyme solutions were not added when preparing the mushroom enzyme solution.

Comparative Example 3 was prepared in the same manner as in Example 1 except that anhydrous citric acid was not added when preparing the patty mixture.

Comparative Example 4 was prepared in the same manner as in Example 1, except that alginic acid was not added when preparing the patty mixture.

Experimental Example 1. Measurement of thawing loss, moisture content, and heating content

The thawing loss, moisture content, and heating loss were measured after storing the frozen patties prepared in Examples and Comparative Examples for one month.

1-1. Defrosting loss (%): Calculated as a percentage by measuring the weight change until the core temperature of the frozen patty reaches zero.

1-2. Moisture content (%): Put 1 g of frozen patty in a water harvester with seaweed and a glass rod, mix it evenly with a glass rod to widen the surface area, dry it in a dryer at 105 ° C, and measure the amount of moisture lost.

Moisture content (%) = {(sample before thawing + handwriting) - (sample after thawing + handwriting)}/sample weight x 100

1-3. Loss on heating (%): Calculated by dividing the weight of the sample after heating by the percentage of the weight of the sample after heating from the weight of the sample before heating after shaping it into about 100 g of frozen patty and heating it in a constant temperature water bath at 70 ± 1 ° C for 30 minutes.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Defrost loss (%) 3.56 6.56 5.23 5.44 8.53 Moisture content (%) 57.34 50.34 49.54 48.35 47.56 Heat loss (%) 34.93 38.42 39.67 43.24 42.32

The patties prepared according to Example 1 are confirmed to have less thawing loss and heating age and a higher moisture content than the patties of Comparative Examples 1 to 4. Accordingly, the patty of Example 1 retains moisture during long-term storage, and does not lose weight even after thawing and heating, so there is no nutritional loss.

Experimental Example 2. Texture measurement

Hardness, elasticity, cohesiveness, and guminess were measured using a Texture analysis XT-Plus instrument, and SMSP/25ψ was used as a probe. Specific measurement conditions are as follows.

<TA Setting>

- Test Speed 1.0 mm/sec

- Post-Test Speed 1.0 mm/sec

- Time 2 sec

- Trigger Force 5.0g

- The sample size is measured by the 20*20*20 mm method.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Hardness immediately after manufacture 12.64 8.39 7.82 11.82 9.82 1 month later 13.86 8.92 7.12 10.90 8.47 Shout immediately after manufacture 1.03 1.01 0.92 1.34 1.45 1 month later 1.12 0.93 0.84 1.32 1.59 cohesiveness immediately after manufacture 0.83 0.43 0.47 0.74 0.69 1 month later 0.86 0.38 0.31 0.73 0.71 Sword Saint immediately after manufacture 5.76 11.36 15.65 7.53 8.76 1 month later 5.46 11.97 14.86 7.87 8.12

Example 1 has high hardness and cohesiveness, so the loss of nutrients is low, the shape is well maintained during manufacture, and the chewing property is low, so it can be chewed softly.

Experimental Example 3. Sensory evaluation

After having 10 expert panelists sample the frozen patties of Example 1 along with competitors' products, a sensory test was conducted using a 7-point scale method.

Example 1 Company A product Company B product Comprehensive Symbol 5.6 4.5 4.5 Exterior 5.1 4.4 4.8 color 5.0 4.8 4.7 texture 6.0 4.3 4.1 zest 5.5 4.3 4.2 taste 5.6 5.1 4.8

The frozen patty of Example 1 has a high overall preference, and in particular, has a very good texture and excellent flavor and taste.

Claims (3)

Preparing minced beef;
In the step of mixing and aging the minced beef with mushroom enzyme solution and salt, the mushroom enzyme solution is added with 4 to 6 parts by weight of shiitake mushroom powder to 18 to 22 parts by weight of water, and 0.001 to 0.003 parts by weight of alpha amylase (α-Amylase) After adding 0.002 to 0.004 parts by weight of pectinase, 0.003 to 0.005 parts by weight of xylanase and 0.002 to 0.004 parts by weight of cellulase, stirring at a temperature of 38 to 40 ° C. for 16 to 20 hours The step that is obtained by filtering after doing;
Providing and kneading a patty mixture containing the aged minced beef, bread crumbs, alginic acid, and anhydrous citric acid, wherein the patty mixture includes 72 to 88 parts by weight of minced beef, 1.8 to 2.2 parts by weight of bread crumbs, and 0.9 parts by weight of alginic acid. to 1.1 parts by weight, minced onion powder 0.45 to 0.55 parts by weight, anhydrous citric acid 0.27 to 0.33 parts by weight, minced garlic powder 0.27 to 0.33 parts by weight, guar gum 0.27 to 0.33 parts by weight, salt 0.27 to 0.33 parts by weight, pepper powder 0.27 to 0.33 parts by weight Step comprising 0.18 to 0.22 parts by weight of basil leaf powder;
Aging the kneaded patty mixture, maturing at a temperature of 15 to 25 ° C. for 60 to 100 minutes; and
Forming and freezing the aged patty mixture, including the step of putting the kneaded patty mixture into a mold, forming it to a thickness of 1.3 to 1.7 cm, and rapidly freezing at a temperature of minus 25 ° C. Manufacturing method of.



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