KR102544479B1 - U-shaped cutlet processed meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to processed cutlet (katsu) meat and a manufacturing method thereof, and more particularly, to a cutlet processed meat manufactured to have a U-shape and a manufacturing method thereof.
According to the present invention, when shaping and quick freezing a product (raw meat), by shaping and quick freezing using a mold with perforated holes, cold air is evenly delivered to the lower surface as well as the upper surface of the product, enabling uniform freezing over the entire area. Therefore, it is possible to prevent deterioration in texture and design by maintaining a uniform freezing strength in all parts of the processed cutlet meat to minimize or prevent shape deformation or damage to the processed cutlet meat.

Description

U-shaped cutlet processed meat and its manufacturing method {U-SHAPED CUTLET PROCESSED MEAT AND MANUFACTURING METHOD THEREOF}

The present invention relates to processed cutlet (katsu) meat and a manufacturing method thereof, and more particularly, to a cutlet processed meat manufactured to have a U-shape and a manufacturing method thereof.

Cutlet, also called 'katsu', usually refers to a dish in which raw meat is cut into flat pieces, then coated with batter and fried in cooking oil. Such cutlet processed meat is prepared by pounding or pulverizing various raw meats to soften the meat quality, mixing rice flour, wheat flour, eggs, etc. thereto to prepare mixed meat, and then shaping it through a mold.

Such cutlet processed meat is usually manufactured in a simple structure in the form of a flat plate (see Patent Document 1), but recently, it is manufactured in various shapes using molding molds having various shapes in consideration of texture and design. For example, shapes such as a rod shape (see Patent Document 2) or a bowl shape (see Patent Document 3) have been developed and are known.

Cutlet processed meat molded into a specific shape by a mold is packaged in a quick-frozen state before being provided to consumers, transported (shipped), and sold. Usually, in the quick freezing process, a quick freezer is used, and cutlet processed meat molded into a specific shape is quickly frozen.

The quick freezing process of processed cutlet meat is one of the important operations that determine the quality of processed cutlet meat. In the quick freezing process, first of all, all parts of the processed cutlet meat must be uniformly frozen, and through this, all parts of the processed cutlet meat can be uniformly frozen to have uniform freezing strength in all parts.

Patent Document 1: KR 10-2349003 B1, 2022. 01. 05. Patent Document 2: KR 10-1292818 B1, 2013. 07. 29. Patent Document 3: KR 10-2021-0092655 A, 2021. 07. 26.

If it is formed to have uniform freezing strength in all parts of the processed cutlet meat through the quick freezing process, it is possible to minimize or prevent deformation or damage to the vulnerable part of the processed cutlet meat during transportation or storage of the processed cutlet meat. Deterioration of the design can be prevented. In addition, it is possible to prevent texture deterioration (due to damage to cutlet processed meat, the inside is exposed to the outside at the damaged area and deteriorated during transportation or storage, or when fried in oil, resulting in texture deterioration).

The quick freezing treatment method of the processed cutlet meat manufacturing method according to the prior art generally consists of a method of quick freezing at a set temperature for a set time after putting the molded processed cutlet meat into a quick freezer. In such a conventional freezing treatment method, it is difficult to uniformly freeze treatment in all parts of the cutlet processed meat. Because of this, the freezing treatment is not properly performed in a specific region, and depending on the region of the cutlet processed meat, there is a region where the freezing strength is weak, and deformation or damage may occur during transportation or storage.

Therefore, the problem (objective) to be solved in the present invention is to ensure that the rapid freezing process is performed uniformly in the entire region of the processed cutlet meat, thereby maintaining a uniform freezing strength in the entire region of the processed cutlet meat Minimize deformation or damage to the shape of the processed cutlet meat It is to provide a U-shaped cutlet processed meat that can be prevented or prevented, and a manufacturing method thereof.

In addition, the present invention is not limited to the above-described problems, and various problems may be additionally provided through the techniques described through the embodiments and claims to be described later.

The present invention according to an embodiment for solving the above problems includes a process of preparing raw meat: and a process of shaping and quick-freezing the raw meat using a mold, wherein the mold has a plurality of perforated holes A valley portion formed with a 'U'-shaped concave groove; A U-shaped cutlet including a peak connecting the valley, and the process of forming and quick-freezing the raw meat is a U-shaped cutlet in which the raw meat is applied to the valley and then the mold coated with the raw meat is put into a quick freezer to quickly freeze it. A method for producing processed meat is provided.

In addition, the process of preparing the raw meat is the process of preparing raw meat; Ice-temperature ripening of the raw meat pieces formed by cutting the raw meat at a temperature of -2 ° C to -1 ° C; A process of preparing raw meat by salting the raw meat pieces using a salting solution; Applying a liquid batter mix to the raw meat; and applying a breather to the raw meat to which the liquid batter mix is applied.

In addition, the salt solution contains 4.5 to 8.5% by weight of refined salt, 0.5 to 1.5% by weight of phosphate, 0.1 to 0.4% by weight of vitamin C, 1.0 to 3.0% by weight of glucose, 0.3 to 1.0% by weight of sodium acetate, and 1.5 to 1.5% by weight of red wine. 3.5% by weight, the remaining weight% may include purified water.

In addition, the batter mix liquid phase is prepared by mixing purified water in a ratio of 6: 4 to bateo mix powder, and the batter mix powder contains 45 to 49% by weight of wheat flour, 10 to 14% by weight of starch, 20 to 30% by weight of rice flour, herbs 1.0 to 1.4% by weight of flour, 5 to 7% by weight of soybean protein, 4 to 6% by weight of egg powder, and 2.6 to 4.0% by weight of skim flour.

In addition, a plurality of protrusions may be formed in a convex structure on an upper surface of the valley where the raw meat is applied.

In addition, a mesh network is further installed on the upper surface of the valleys so as to adhere to the upper surface of the valleys, the holes of the mesh network are smaller than the particles of the breader applied to the raw meat, and the perforated holes are larger than the holes of the mesh network. diameter can be formed.

In addition, the present invention according to another embodiment for solving the above problems provides a U-shaped cutlet processed meat manufactured by the manufacturing method of the above-described U-shaped cutlet processed meat.

As described above, according to the method for manufacturing U-shaped cutlet processed meat according to an embodiment of the present invention, the upper surface of the product (raw meat) is molded and quickly frozen using a mold with perforated holes during molding and quick freezing. In addition, cold air is evenly delivered to the lower surface, enabling uniform freezing over the entire area. Therefore, it is possible to prevent deterioration in texture and design by maintaining a uniform freezing strength in all parts of the processed cutlet meat to minimize or prevent shape deformation or damage to the processed cutlet meat.

1 is a flow chart showing a manufacturing method of U-shaped cutlet processed meat according to an embodiment of the present invention.
Figure 2 is a flow chart showing the raw meat preparation process shown in Figure 1;
3 and 4 are views showing a molding mold according to the present invention.
5 is a view showing a cross section of the forming mold shown in FIG. 3;
Figure 6 is a view showing a cross-section of a state in which raw meat is applied to the mold shown in Figure 5;
7 is a view showing a cross-section of a structure in which a mesh network according to the present invention is laminated on a forming mold.
8 is a view schematically showing a cross section of a forming mold according to another example of the present invention.
9 is a view showing U-shaped cutlet processed meat according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and characteristics of the present invention and methods for achieving them will become clear through the following examples. In addition, the same reference numerals throughout the specification denote the same components, and each component shown in each drawing may be excessively illustrated in size and shape, which is for convenience of description and is not intended to be limited. .

The 'freezing strength' described throughout the specification refers to the degree to which the processed cutlet meat is quickly frozen through the quick freezing process, and the degree to which the processed cutlet meat becomes hard. For example, higher freezing strength means that processed cutlet meat becomes harder, and conversely, lower freezing strength means that processed cutlet meat becomes weaker.

1 is a flowchart schematically showing a method for manufacturing U-shaped cutlet processed meat according to an embodiment of the present invention.

Referring to FIG. 1 , the manufacturing method of U-shaped cutlet processed meat according to an embodiment of the present invention includes raw meat preparation process (S1), product molding and quick freezing process (S2). And, after quick freezing the product, product packaging, inspection and / or storage process (S3) may be further included.

Figure 2 is a flow chart schematically showing the raw meat preparation process shown in Figure 1.

Referring to FIG. 2, the raw meat preparation process (S1) is a process of preparing the main raw material of cutlet processed meat, including raw meat preparation process (S11), raw meat ripening process (S12), raw meat salting process (S13), batter mix liquid application It includes a process (S14) and a breader (bread crumbs) application process (S15).

Raw meat preparation process (S11)

The raw meat preparation process (S11) may include a raw meat thawing and cutting (formation of raw meat pieces) process.

As the raw meat, any one of edible meat such as beef, pork, chicken, duck, and lamb may be used. Pork was used in this example.

These raw meats may be served as frozen chunks or as raw meat. For example, use frozen chunks. The raw meat chunks in the frozen state are slowly thawed at approximately 3 to 5 ° C, preferably 4 ° C for 10 to 15 hours, preferably 12 hours using a refrigeration facility where the temperature does not change and is maintained at a constant temperature to prevent nutrient destruction Minimize bacterial growth.

The raw meat that has been thawed is prepared by trimming the fat so that the texture of the raw meat is not tough. In addition, the raw meat is cut into pieces of about 50 to 150 g, preferably 100 g, uniformly to a size of 0.5 to 1.5 cm, preferably 1 cm, with the best texture, to make raw meat pieces.

Raw meat piece ripening process (S12)

The uniformly cut raw meat pieces are aged on ice at a temperature of approximately -2 ° C to -1 ° C, preferably -2 ° C, which is the temperature immediately before ice freezes, to maintain freshness and improve texture.

Raw meat salting process (S13)

The raw meat pieces (hereinafter referred to as 'raw material') are cured using the salting solution.

The composition and composition ratio of the dyeing solution are shown in [Table 1] below.

composition (material) Composition ratio (% by weight) refined salt 4.5 to 8.5 phosphate 0.5 to 1.5 vitamin C 0.1~0.4 glucose 1.0 to 3.0 sodium acetate 0.3~1.0 red wine 1.5 to 3.5 water (purified water) remain

In the salt solution composition as shown in [Table 1] above, the purified salt changes the isoelectric point of meat protein to a low pH by strongly binding Cl ions to the positively charged group of meat proteins and weakly binding Na ions to the negatively charged groups of meat proteins. By expanding the space between the filaments of the meat protein, the raw meat retains a lot of moisture, thereby enhancing the water retention capacity of the raw meat. In addition, refined salt improves the structure of raw meat by increasing the ionic strength of raw meat, so that a large amount of salt-soluble protein is extracted in the process of manufacturing processed meat products.

Vitamin C is an essential substance for various human body metabolism, synthesizes collagen (a protein that constitutes skin, tendons, bones, and supporting tissues and heals wounds) and maintains a constant structural strength of blood vessels. It is also involved in the metabolism of certain amino acids and the synthesis and release of adrenal hormones. Vitamin C also boosts the body's immunity to disease.

Red wine serves to soften the quality of raw meat. At this time, the tannin component of red wine softens the meat quality of raw meat. In addition, red wine contains a lot of polyphenols, so it has a strong antioxidant effect and reduces the accumulation of body fat in the body.

Salt solution according to an example of the present invention can be prepared by mixing 600g of refined salt, 100g of phosphate, 24g of vitamin C, 200g of glucose, 60g of sodium acetate and 230g of red wine in 8000g of water.

The raw meat is immersed in a salting container filled with the prepared salting solution to be salted. For example, after immersing 40 kg of raw meat in a salt solution at a temperature of about 6 to 8 ° C., preferably 7 ° C. for 24 hours and curing with low temperature aging, the raw meat is taken out of the salt solution and put into a tumbler and tumbled.

Batter mix liquid application process (S14)

Apply the liquid batter mix mixed with purified water to the raw meat that has been cured.

The batter mix liquid phase is prepared by combining batter mix powder and purified water in a ratio of approximately 6:4 (batter mix powder: purified water).

Batter mix powder uses wheat flour as the main ingredient, and starch and rice flour are added and mixed. In addition, it can be prepared by adjusting the viscosity, adhesiveness and / or texture by additionally mixing herb spices, eggs or milk, soybean protein, etc. to give various tastes.

The composition and composition ratio of the batter mix powder are shown in [Table 2] below.

composition (material) Composition ratio (% by weight) Examples (% by weight) flour 45-49 47 starch 10 to 14 12 rice flour 20 to 30 25 Herb Powder 1.0 to 1.4 1.2 soybean protein 5 to 7 6.0 egg powder 4 to 6 5.0 skim 2.6~4.0 3.8

The reason why the liquid batter mix is evenly applied to the cured raw meat is to ensure that the bread crumbs sprinkled on the outer surface of the raw meat through the subsequent process are stably bonded to the outer surface of the raw meat. Through the batter mix liquid application, a bonding layer made of the batter mix liquid is formed on the raw meat, and the bread crumbs can be strongly bonded by this bonding layer.

Breather application process (S15)

A breather is applied to the outer surface of the raw meat to which the liquid batter mix is applied.

Wet bread crumbs are used as a breader. Breader can be made using bread mixed with flour and five grain flour as the main ingredient. For example, bread is prepared by mixing wheat flour and five grain flour, and then the bread thus prepared is ground using a blender or a grater.

Breader can be divided into large, medium, and fine bread crumb particles according to shape or crispiness, and is prepared using bread crumbs having desired roughness particles.

Product molding and quick freezing process (S2)

As shown in FIG. 1, a product molding and quick freezing process (S2) is performed on the raw meat for which the breader coating process has been completed. Product molding and quick freezing process (S2) is one of the important processes in the present invention, and a specially designed mold is used for product molding and quick freezing.

3 and 4 are diagrams schematically showing an example of a molding mold according to the present invention, FIG. 3 shows a molding mold having a valley (4-groove structure) having four U-shaped grooves, and FIG. It is a drawing showing a molding mold having a trough (2-groove structure) having two U-shaped grooves.

3 and 4, the molds 10 and 20 according to the present invention may be made of any one of metal material, synthetic resin material or wood, and a U-shaped groove, that is, a valley portion made of a concave groove structure ( 11 and 21), and ridges 12 and 22 connecting the valleys 11 and 21 to each other. The troughs 11 and 21 and the ridges 12 and 22 may be repeatedly and continuously connected to each other to have a 2-groove structure, a 3-groove structure, a 4-groove structure, and the like, and the number is not limited.

FIG. 5 is a diagram schematically illustrating a cross section of the forming mold shown in FIG. 3 to explain it.

3 to 5, a plurality of perforated holes h1 and h2 are formed in the valleys 11 and 21 and the ridges 12 and 22, respectively. The perforated holes h1 and h2 function as passages through which cold air flows, and serve to rapidly freeze raw meat during rapid freezing in a subsequent process. At this time, the perforated holes h1 and h2 may be formed in various shapes, such as circular, elliptical, or prismatic, and may have the same diameter or different diameters.

The perforated holes h1 and h2 are preferably formed to have a smaller diameter than the grains of bread crumbs applied to the raw meat to be put into the valleys 11 and 21 later. The reason is to prevent the bread crumbs on the raw meat from flowing into the perforated holes h1 and h2 and clogging them. When the perforated holes h1 and h2 are blocked by bread crumbs, cold air cannot be transferred to the lower surface of the raw meat, so that the entire portion of the raw meat cannot be uniformly frozen.

6 is a view schematically showing a cross section of a state in which raw meat is applied to the forming mold shown in FIG. 5;

Referring to FIG. 6 , raw meat 1 is applied in a uniform thickness along the upper surface of the valley 11 of the forming mold 10 . At this time, a press plate (not shown) may be used to apply the raw meat 1 to the valleys 11 in a uniform thickness. The pressing plate may have a convex structure corresponding to the shape of the valley 11 having a U-shaped concave structure. After the raw meat 1 is put into the valley 11 of the mold 10, the raw meat 1 can be applied to a uniform thickness by pressing with the pressing plate.

Subsequently, when the raw meat 1 is applied to the molding mold 10, the molding mold 10 is put into a freezing chamber of a quick freezer (not shown) in a state in which the raw meat 1 is applied, and is rapidly frozen. At this time, the cold air generated by the rapid cooling air is directly transmitted to the upper surface of the raw meat 1, and the cold air is transmitted to the lower surface of the raw meat 1 through the perforated holes h1 of the mold 10.

On the other hand, in the present invention, it is preferable to use a freezer that can drop the temperature from -1 ° C to -5 ° C in about 30 minutes as a quick freezer, thereby minimizing damage to raw materials and maintaining their shape while destroying nutrients. can be minimized and flavor can be maintained.

In the embodiment of the present invention, as the plurality of perforated holes h1 are formed in the mold 10, the cold air provided by the quick freezer can be uniformly delivered to the lower surface and the upper surface of the raw meat 1 as well. In this way, cold air is uniformly delivered to the entirety of the raw meat 1, including the lower surface as well as the upper surface of the raw meat 1, thereby maintaining uniform freezing strength over the entire portion of the raw meat 10 to minimize shape deformation or damage, or It can be prevented.

As described above, when the raw meat 10 coated with bread crumbs is applied to the mold 10, the perforated hole h1 of the mold 10 may be blocked by the bread crumbs. In order to prevent this, the perforated hole h1 may be formed with a diameter smaller than that of the bread crumb particles, but in this case, cold air does not smoothly flow in, so rapid freezing may be restricted.

As another example, in the present invention, as shown in FIG. Without directly applying the raw meat 10, the raw meat 10 may be applied on top of the flexible mesh net 30 in a state in which the valleys 11 of the mold 10 are laminated.

7 is a view schematically showing a cross section of a structure in which a mesh network according to the present invention is stacked on a forming mold.

Referring to FIG. 7 , the mesh network 30 is made of a flexible material so as to closely adhere to the upper surface of the valley 11 along the valley 11 of the molding die 10 . For example, it may be made of a network formed by weaving fibers (cloth) harmless to the human body, synthetic resins, or metal wires.

Each hole constituting the mesh network 30 is formed to have a diameter larger than the perforated hole h1 and smaller than the grains of bread crumbs on the raw meat 1. Accordingly, the bread crumbs on the raw meat 1 are blocked from entering the perforated hole h1 of the mold 10 by the mesh net 30, thereby forming the diameter of the perforated hole h1 to a desired size. possible.

Therefore, during quick freezing, cold air is transferred to the lower surface of the raw meat 1 through the holes of the mesh net 30 smoothly introduced through the perforated holes h1, so that uniform freezing treatment is performed on the lower surface of the raw meat 1 possible. In addition, when the raw meat 1 is directly applied to the mold 10, the raw meat 1 adheres strongly to the mold 10 during the quick-freezing process and may be difficult to separate. However, as the mesh 30 is interposed between the raw meat 1 and the mold 10, the raw meat 1 can be separated from the mold 10 more conveniently after quick freezing.

8 is a view schematically showing a cross section of a forming mold according to another example of the present invention.

Referring to FIG. 8 , in the forming mold 40 according to another example of the present invention, a plurality of protrusions 41 are formed in a convex structure on the upper surface where raw meat is applied. The plurality of protrusions 41 may have the same diameter or different diameters, and may be formed relatively densely.

The plurality of protrusions 41 may have a convex structure such as an embossed structure, and may act as an obstacle to the bonding force between the molds 40 when raw meat is applied to the mold 40. Accordingly, after the quick freezing process, the raw meat can be separated from the mold 40 more conveniently.

After the quick freezing process, the raw meat may be strongly bonded to the surface of the mold 40 by surface freezing. In this state, if the raw meat is forcibly separated from the mold 40, damage such as tearing of the lower surface of the raw meat coupled to the mold 40 may occur.

As shown in FIG. 8 , when a plurality of protrusions 41 are formed in the mold 40, the binding force between the raw meat and the mold 40 is relieved, and separation can be facilitated compared to a structure without the protrusions 41. In addition, before separating the raw meat, high warmth (warm air) is instantly provided to the lower part of the mold 40 for a short time, for example, less than 5 seconds, and the raw meat is molded using the temperature difference between the raw meat and the mold 40 It can also be separated from (40). At this time, the warmth may be provided for a short time at a temperature of less than about 50 °C, preferably 40 to 50 °C.

As shown in FIG. 1, packaging, inspection, and/or storage are performed on products that have been rapidly frozen.

Packing/inspection and storage process (S3)

For packaging, nitrogen gas and oxygen scavenger are injected to increase the stability of the product, and then individually packaged.

Inspection is carried out through double inspection using a metal detector and an X-ray detector.

For storage, products that have undergone final inspection are stored frozen at a refrigeration temperature below 0℃~4℃.

9 is a view showing U-shaped cutlet processed meat manufactured according to an embodiment of the present invention.

As shown in FIG. 9, the U-shaped processed meat cutlet 2 according to an embodiment of the present invention is manufactured through the manufacturing method of the U-shaped processed meat cutlet shown in FIGS. 1 and 2. In addition, it is formed in a U-shaped structure by using a specially designed mold during molding and quick freezing, and it is possible to maintain texture and design by minimizing deformation or damage of cutlet processed meat.

As above, although preferred embodiments of the present invention have been described and illustrated using specific terms, such terms are only intended to clearly describe the present invention. And, it is obvious that various changes and changes can be made to the embodiments of the present invention and the described terms without departing from the technical spirit and scope of the following claims. Such modified embodiments should not be individually understood from the spirit and scope of the present invention, and should be said to fall within the scope of the claims of the present invention.

1: raw meat
2: Processed cutlet meat
10, 20, 40: forming mold
11, 21: bones
12, 22: Obstetrics
h1, h2: perforated hole
30: mesh net
41: stone

Claims (7)

The process of preparing raw meat: and
Forming and quick-freezing the raw meat using a mold; including,
The mold,
A valley portion formed with a plurality of perforated holes and a 'U'-shaped concave groove;
a mountain portion connecting the bone portion; including,
In the process of molding and quick freezing the raw meat, the raw meat is applied to the bone portion and then the mold coated with the raw meat is put into a quick freezer to quickly freeze it,
Method for producing U-shaped cutlet processed meat.
According to claim 1,
The process of preparing the raw meat,
The process of preparing raw meat;
Ice-temperature ripening of the raw meat pieces formed by cutting the raw meat at a temperature of -2 ° C to -1 ° C;
A process of preparing raw meat by salting the raw meat pieces using a salting solution;
Applying a liquid batter mix to the raw meat; and
Applying a breader to the raw meat coated with the liquid batter mix;
Method for producing U-shaped cutlet processed meat comprising a.
According to claim 2,
The salt solution contains 4.5 to 8.5% by weight of refined salt, 0.5 to 1.5% by weight of phosphate, 0.1 to 0.4% by weight of vitamin C, 1.0 to 3.0% by weight of glucose, 0.3 to 1.0% by weight of sodium acetate, and 1.5 to 3.5% by weight of red wine. %, a method for producing U-shaped cutlet processed meat containing purified water in % by weight.
According to claim 2,
The batter mix liquid phase is prepared by mixing purified water with bateok mix powder in a ratio of 6:4, and the batter mix powder contains 45 to 49 wt% of flour, 10 to 14 wt% of starch, 20 to 30 wt% of rice flour, and 1.0 of herb powder. A method for producing U-shaped cutlet processed meat containing ~1.4 wt%, soybean protein 5-7 wt%, egg powder 4-6 wt%, and skim flour 2.6-4.0 wt%.
According to claim 1,
A method for producing a U-shaped cutlet processed meat wherein a plurality of protrusions are formed in a convex structure on the upper surface of the valley to which the raw meat is applied.
According to claim 2,
A mesh net is further installed on the upper surface of the valleys so as to adhere closely to the upper surface of the valleys, the holes of the mesh network are smaller than the particles of the breader applied to the raw meat, and the perforated holes have a larger diameter than the holes of the mesh network. A method for producing the formed U-shaped cutlet processed meat.
A U-shaped cutlet processed meat prepared by the method of manufacturing the U-shaped cutlet processed meat according to any one of claims 1 to 6.

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