KR102549789B1 - Sugarless hamburger steak and manufacturing method for hamburger steak - Google Patents
Sugarless hamburger steak and manufacturing method for hamburger steak Download PDFInfo
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Abstract
본 발명은, 돼지고기 분쇄육과 액상알룰로스와, 스테비올배당체를 포함하는 양념을 재료로 준비하는 단계(S10), 상기 S10 단계에서 준비된 재료를 교반하여 혼합한 후 24시간 숙성하는 단계(S20), 숙성된 혼합 재료를 냉각한 후 반죽하여 패티로 성형하는 단계(S30), 성형된 패티를 232℃로 설정된 1차 터널형 오븐을 통과시키는 단계(S40), 상기 S40 단계를 통과한 패티를 263℃로 설정된 2차 터널형 오븐을 통과시키는 단계(S50), 상기 S50 단계를 통과한 패티를 232℃로 설정된 3차 터널형 오븐을 통과시키는 단계(S60)를 포함하는 무설탕 함박 스테이크 제조 방법 및 무설탕 함박 스테이크를 제공한다.In the present invention, the step of preparing a seasoning containing pork ground meat, liquid allulose, and steviol glycosides as ingredients (S10), stirring and mixing the ingredients prepared in step S10, and then aging for 24 hours (S20) , After cooling the aged mixed material, kneading and molding it into patties (S30), passing the molded patties through a primary tunnel oven set at 232 ° C (S40), 263 patties that passed through the S40 step Sugar-free hamburger steak manufacturing method comprising passing through a second tunnel oven set at ° C (S50) and passing the patties that have passed the step S50 through a third tunnel oven set at 232 ° C (S60) and sugar-free Served with hamburg steak.
Description
본 발명은 무설탕 함박스테이크 및 그 제조 방법에 관한 것이다.The present invention relates to sugar-free hamburger steak and a method for producing the same.
함박 스테이크(Hamburger Steak)는 육류를 일정한 크기로 분쇄하여 양념을 하여 성형 후 가열(스팀)하거나 또는 직접 불에 구워 먹을 수 있도록 하는 음식의 한 종류이다.Hamburger Steak is a type of food in which meat is ground into a certain size, seasoned, molded, and then heated (steamed) or grilled over an open fire.
함박 스테이크용 육류로는 소고기, 돼지고기, 닭고기 등이 사용된다. 함박 스테이크는 고기를 분쇄하여 제조하므로 씹기 편할 뿐 아니라 다양한 재료를 혼합할 수 있어 색다른 맛을 추구하는 소비자의 욕구를 충족시켜 주고 있다.Beef, pork, chicken, etc. are used as meat for hamburg steak. Hamburg steak is manufactured by grinding meat, so it is easy to chew and can be mixed with various ingredients, satisfying consumers' desire for a different taste.
최근, 웰빙 식품에 대한 소비자의 선호로 인해 최근에는 단순 육류가공품에 대한 거부감이 날로 증가하고 있음에 따라 다양한 욕구를 충족시켜 주고 육류가공품에 대한 소비를 증진시키기 위하여 새로운 개념의 제품 개발이 요구되는 상황이다.Recently, as consumers' preference for well-being food has recently increased their rejection of simple meat products, the development of new concept products is required to satisfy various needs and increase consumption of meat products. am.
한편, 함박 스테이크 제조시 많은 설탕으로 양념이 이루어져 저탄고지 등의 다이어트를 하는 소비자의 경우 섭취를 꺼리게 되는 문제점이 있다.On the other hand, when manufacturing hamburger steak, seasoning is made with a lot of sugar, so consumers on a diet such as low tango have a problem in that they are reluctant to eat it.
상기와 같은 문제점을 해결하기 위하여, 본 발명은, 설탕을 투입하지 않고도 촉촉한 식감과 맛을 낼 수 있는 무설탕 함박 스테이크 제조 방법 및 이에 의해 제조된 무설탕 함박 스테이크를 제공하는 것을 목적으로 한다.In order to solve the above problems, an object of the present invention is to provide a method for manufacturing a sugar-free hamburger steak that can produce a moist texture and taste without adding sugar, and a sugar-free hamburger steak prepared thereby.
상기와 같은 목적을 달성하기 위하여, 본 발명은,In order to achieve the above object, the present invention,
돼지고기 분쇄육과 액상알룰로스와, 스테비올배당체를 포함하는 양념을 재료로 준비하는 단계(S10);Preparing a seasoning containing pork ground meat, liquid allulose, and steviol glycosides as ingredients (S10);
상기 S10 단계에서 준비된 재료를 교반하여 혼합한 후 24시간 숙성하는 단계(S20);Stirring and mixing the materials prepared in step S10 and then aging for 24 hours (S20);
숙성된 혼합 재료를 냉각한 후 반죽하여 패티로 성형하는 단계(S30);After cooling the matured mixed material, kneading and molding it into patties (S30);
성형된 패티를 232℃로 설정된 1차 터널형 오븐을 통과시키는 단계(S40);Passing the molded patties through a primary tunnel oven set at 232° C. (S40);
상기 S40 단계를 통과한 패티를 263℃로 설정된 2차 터널형 오븐을 통과시키는 단계(S50);Passing the patties that have passed the step S40 through a secondary tunnel oven set at 263 ° C (S50);
상기 S50 단계를 통과한 패티를 232℃로 설정된 3차 터널형 오븐을 통과시키는 단계(S60);를 포함하는 무설탕 함박 스테이크 제조 방법을 제공한다.It provides a sugar-free hamburger steak manufacturing method comprising the step of passing the patties that have passed step S50 through a third tunnel oven set at 232 ° C (S60).
상기 S10 단계에서 상기 재료는 돼지안심 42.73%, 돼지등심 42.73%, 정제염 0.60%, 불고기버거시즈닝 0.17%, 생강분말 0.02%, 양파분말 0.02%, 액상알룰로스 4.27%, 스테비올배당체 0.04%, 다진마늘 0.33%, 참기름 0.30%, 흑후추 0.11%, 카라멜색소 0.43%, 차덱스H 0.06%, 엑스트라버진올리브유 3.50%, 복합인산염 0.12%, 텐딘RS 0.30%, 및 불린건조야채 4.27%로 구성된 것을 특징으로 한다.In step S10, the ingredients are pork tenderloin 42.73%, pork loin 42.73%, refined salt 0.60%, bulgogi burger seasoning 0.17%, ginger powder 0.02%, onion powder 0.02%, liquid allulose 4.27%, steviol glycoside 0.04%, minced Garlic 0.33%, Sesame Oil 0.30%, Black Pepper 0.11%, Caramel Color 0.43%, Chardex H 0.06%, Extra Virgin Olive Oil 3.50%, Complex Phosphate 0.12%, Tendin RS 0.30%, and Soaked Dried Vegetables 4.27% do.
상기 S40 단계에서 상기 패티 내부 온도가 35.7℃에 도달할 때까지 S40 단계를 수행하고,In step S40, step S40 is performed until the internal temperature of the patty reaches 35.7 ° C.,
상기 S50 단계에서 상기 패티 내부 온도가 57.9℃에 도달할 때까지 S50 단계를 수행하고,In step S50, step S50 is performed until the internal temperature of the patty reaches 57.9 ° C,
상기 S60 단계에서 상기 패티 내부 온도가 71.7℃에 도달할 때까지 S60 단계를 수행하는 것을 특징으로 한다.In the step S60, the step S60 is performed until the internal temperature of the patty reaches 71.7 ° C.
상기 S40, S50,S60 단계는 11 내지 13분동안 수행하는 것을 특징으로 한다.The steps S40, S50 and S60 are performed for 11 to 13 minutes.
상기 S30 단계에서 숙성된 혼합 재료를 4.7℃로 냉각시켜 반죽하여 성형하는 것을 특징으로 한다.It is characterized in that the mixed material aged in step S30 is cooled to 4.7 ° C. and kneaded and molded.
또한, 본 발명은,In addition, the present invention,
돼지안심 42.73%, 돼지등심 42.73%, 정제염 0.60%, 불고기버거시즈닝 0.17%, 생강분말 0.02%, 양파분말 0.02%, 액상알룰로스 4.27%, 스테비올배당체 0.04%, 다진마늘 0.33%, 참기름 0.30%, 흑후추 0.11%, 카라멜색소 0.43%, 차덱스H 0.06%, 엑스트라버진올리브유 3.50%, 복합인산염 0.12%, 텐딘RS 0.30%, 및 불린건조야채 4.27%로 구성된 재료를 혼합 반죽하여 제조되는 무설탕 함박 스테이크를 제공한다.Pork Tenderloin 42.73%, Pork Loin 42.73%, Refined Salt 0.60%, Bulgogi Burger Seasoning 0.17%, Ginger Powder 0.02%, Onion Powder 0.02%, Liquid Allulose 4.27%, Steviol Glycoside 0.04%, Minced Garlic 0.33%, Sesame Oil 0.30% , Black pepper 0.11%, caramel color 0.43%, Chadex H 0.06%, extra virgin olive oil 3.50%, complex phosphate 0.12%, Tendin RS 0.30%, and sugar-free hamburg steak prepared by mixing and kneading ingredients consisting of 4.27% soaked dried vegetables. provides
상기와 같이 구성된 본 발명의 실시예에 따르면, 설탕과 과당없이도 감칠맛을 극대화하여 혈당관리나 저탄고지 다이어트식으로 적합한 무설탕 함박 스테이크 및 그 제조 방법을 제공할 수 있다.According to an embodiment of the present invention configured as described above, it is possible to provide a sugar-free hamburger steak suitable for blood sugar management or a low-carbohydrate diet by maximizing umami without sugar and fructose and a manufacturing method thereof.
도 1은 본 발명의 실시예에 따른 무설탕 함박 스테이크 제조 방법을 나타낸 순서도이다.1 is a flow chart showing a method for manufacturing sugar-free hamburger steak according to an embodiment of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예를 참조하면 명확해질 것이다. 그러나 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다.The advantages and features of the present invention, and how to achieve them, will become clear with reference to the detailed description of the embodiments below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the spirit of the present invention will be sufficiently conveyed to those skilled in the art.
본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다.Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미가 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미가 있는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and unless explicitly defined in this application, they should not be interpreted in ideal or excessively formal meanings. don't
이하, 첨부된 도면을 참조하여 본 발명에 따른 함박 스테이크의 제조방법에 대하여 더욱 구체적으로 설명하기로 한다.Hereinafter, a method for manufacturing a hamburger steak according to the present invention will be described in more detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 함박 스테이크의 제조방법을 설명하기 위한 순서도이다.1 is a flowchart for explaining a method for manufacturing a hamburger steak according to the present invention.
도 1을 참조하면, 본 발명에 따른 함박 스테이크의 제조방법은 돼지고기 분쇄육과 액상알룰로스와, 스테비올배당체를 포함하는 양념을 재료로 준비하는 단계(S10), 상기 S10 단계에서 준비된 재료를 교반하여 혼합한 후 24시간 숙성하는 단계(S20), 숙성된 혼합 재료를 냉각한 후 반죽하여 패티로 성형하는 단계(S30), 성형된 패티를 232℃로 설정된 1차 터널형 오븐을 통과시키는 단계(S40), 상기 S40 단계를 통과한 패티를 263℃로 설정된 2차 터널형 오븐을 통과시키는 단계(S50), 상기 S50 단계를 통과한 패티를 232℃로 설정된 3차 터널형 오븐을 통과시키는 단계(S60)를 포함한다.Referring to FIG. 1, the method for manufacturing a hamburg steak according to the present invention includes preparing a seasoning containing ground pork, liquid allulose, and steviol glycosides as ingredients (S10), and stirring the ingredients prepared in step S10. After mixing and aging for 24 hours (S20), cooling the aged mixed material and kneading it to form patties (S30), passing the molded patties through a primary tunnel oven set at 232 ° C. ( S40), passing the patties that have passed the step S40 through a second tunnel oven set at 263 ° C (S50), passing the patties that have passed the step S50 through a third tunnel oven set at 232 ° C ( S60).
상기 S10 단계에서 상기 재료는 돼지안심 42.73%, 돼지등심 42.73%, 정제염 0.60%, 불고기버거시즈닝 0.17%, 생강분말 0.02%, 양파분말 0.02%, 액상알룰로스 4.27%, 스테비올배당체 0.04%, 다진마늘 0.33%, 참기름 0.30%, 흑후추 0.11%, 카라멜색소 0.43%, 차덱스H 0.06%, 엑스트라버진올리브유 3.50%, 복합인산염 0.12%, 텐딘RS 0.30%, 및 불린건조야채 4.27%로 구성된다. 본 명세서의 %는 중량%를 나타낸다.In step S10, the ingredients are pork tenderloin 42.73%, pork loin 42.73%, refined salt 0.60%, bulgogi burger seasoning 0.17%, ginger powder 0.02%, onion powder 0.02%, liquid allulose 4.27%, steviol glycoside 0.04%, minced Garlic 0.33%, sesame oil 0.30%, black pepper 0.11%, caramel color 0.43%, Chardex H 0.06%, extra virgin olive oil 3.50%, complex phosphate 0.12%, tendin RS 0.30%, and soaked dried vegetables 4.27%. % in this specification represents weight %.
재료 배합비 material mixing ratio
알룰로스는 무화과 포도 등 자연에서 발견된 당 성분으로 0Kcal의 감미료이다. 액상알룰로스와 스테비올배당체를 4.27:0.04의 비율로 투입함으로써 인공감미료만으로도 쓴맛 없이 감칠맛을 끌어올릴 수 있게 된다. 알룰로스와 스테이올배당체를 사용하므로써 시중 6개사의 함박스테이크에 비하여 최대 400%까지 당 함량을 저감할 수 있다. 설탕과 과당을 투입하지 않고도 함박스테이크의 감칠맛을 충분히 끌어올릴 수 있으므로, 혈당관리 및 저탄고지식으로 충분히 섭취할 수 있으므로 뻣뻣하고 질긴 식감의 닭가슴살을 대체할 수 있게 된다.Allulose is a sugar component found in nature, such as figs and grapes, and is a sweetener of 0 Kcal. By adding liquid allulose and steviol glycosides at a ratio of 4.27:0.04, it is possible to enhance the umami taste without bitterness with only artificial sweeteners. By using allulose and staol glycosides, the sugar content can be reduced by up to 400% compared to hamburger steaks from six companies on the market. Because the savory taste of hamburger steak can be sufficiently enhanced without adding sugar and fructose, it can be consumed sufficiently with blood sugar control and low-carbohydrate diet, so it can replace chicken breast with a stiff and tough texture.
또한, 본 발명의 실시예에 따른 함박 스테이크는 돼지의 지방 성분이 가장 낮은 돼지 안심과 돼지 등심을 사용함으로써 저지방 고단백 제품을 완성할 수 있습니다. 또한, 유청단백 대두단백 난백 등을 사용하지 않고도 100g당 22g의 단백질을 함유한 스테이크를 제공할 수 있게 된다. In addition, the hamburger steak according to an embodiment of the present invention can be completed as a low-fat, high-protein product by using pork tenderloin and pork loin with the lowest pork fat content. In addition, it is possible to provide a steak containing 22 g of protein per 100 g without using whey protein, soy protein, or egg white.
상기 S30 단계에서 숙성된 혼합 재료를 4.7℃로 냉각시켜 반죽하여 패티 한개당 100g으로 성형하는 것이 바람직하다.Preferably, the mixed material aged in step S30 is cooled to 4.7 ° C. and kneaded to form 100 g per patty.
상기 S40, S50,S60 단계는 패티 가열 단계로, 상기 S40 단계에서 상기 패티 내부 온도가 35.7℃에 도달할 때까지 S40 단계를 수행하고, 상기 S50 단계에서 상기 패티 내부 온도가 57.9℃에 도달할 때까지 S50 단계를 수행하고, 상기 S60 단계에서 상기 패티 내부 온도가 71.7℃에 도달할 때까지 S60 단계를 수행하는 것을 특징으로 한다. 상기 S40, S50,S60 단계는 11 내지 13분동안 수행하는 것을 특징으로 한다. 1,2,3차로 다른 온도를 설청한 터널식 오븐을 통과하며 패티를 가열하여 육즙 손실은 최대한 방지하면서 제품 표면의 식감을 최대화할 수 있게 된다.The steps S40, S50, and S60 are patty heating steps, in which the step S40 is performed until the internal temperature of the patty reaches 35.7 ° C in step S40, and the internal temperature of the patty reaches 57.9 ° C in step S50. It is characterized in that the step S50 is performed until, and the step S60 is performed until the internal temperature of the patty reaches 71.7 ° C. in the step S60. The steps S40, S50, and S60 are performed for 11 to 13 minutes. It is possible to maximize the texture of the product surface while preventing the loss of juice as much as possible by heating the patties while passing through the tunnel type oven at different temperatures in the first, second and third stages.
본 발명의 실시예에 따라 제조된 무설탕 함박스테이크는 지방질이 적은 부위인 국내산 돼지의 안심 등심을 사용하였고 시중의 제품들에는 감칠맛의 극대화를 위해 많은 설탕 및 과당등을 사용하여 맛을내고 있으나 0kcal대체당인 알룰로스, 스테비올 배당체를 사용하여 혈당에는 영향을 주지 않고 단맛을 낼 수 있는 것을 특징으로 한다. 대체당을 사용하면 그에 따른 쓴맛, 입에 남는 좋지않은 뒷맛등이 있을 수 있으나 본 발명의 실시예에 따른 무설탕 함박 스테이크의 재료 비율을 통해 쓴맛과 좋지않은 뒷맛을 방지하고 최대한 감칠맛을 끌어올린 무설탕 함박 스테이크를 제공할 수 있게 된다.The sugar-free hamburger steak prepared according to the embodiment of the present invention uses domestic pork tenderloin, which is a low-fat part, and commercially available products use a lot of sugar and fructose to maximize the savory taste, but 0 kcal substitute It is characterized in that it can produce sweetness without affecting blood sugar by using allulose and steviol glycosides, which are sugars. When using alternative sugar, there may be a bitter taste and an unpleasant aftertaste left in the mouth, but through the ratio of ingredients in the sugar-free hamburger steak according to the embodiment of the present invention, the sugar-free hamburger prevented the bitter taste and bad aftertaste and maximized the umami taste. Steaks can be served.
본 발명의 실시예에 따른 무설탕 함박스테이크는 도 2의 영양성분검사성적(sgs korea)를 해 증명된 바와같이 당류가 0g인 것을 확인할 수 있다. 본 발명의 실시예에 따른 무설탕 함박스테이크는 대중화된 닭가슴살을 더 좋은 맛으로 대체할 수 있다.It can be confirmed that the sugar-free hamburger steak according to the embodiment of the present invention has 0g of sugar, as evidenced by the nutritional component test result (sgs korea) in FIG. Sugar-free hamburger steak according to an embodiment of the present invention can replace the popularized chicken breast with a better taste.
상기와 같이 제조된 무설탕 함박스테이크는 냉동에서 꺼내 바로 섭취할 경우 전자레인지 700w기준 1분30초를 조리하여 간편하게 개봉 후 즉석 섭취할 수 있고, 팬에서 조리 할 경우, 냉동에서 냉장으로 이동하여 약 24시간 냉장해동 후 팬에서 4분가량 앞 뒷면을 구워 섭취할 수 있고, 에어프라이 조리의 경우 포장 봉투 개봉 후 에어프라이 8분 조리 후 섭취할 수 있다.When the sugar-free hamburg steak prepared as described above is taken out of the freezer and eaten immediately, it can be cooked for 1 minute and 30 seconds based on a 700w microwave oven, and can be eaten immediately after opening. Time After refrigerating, you can bake the front and back sides in a pan for about 4 minutes, and in the case of air frying, you can eat after opening the package and air frying for 8 minutes.
Claims (6)
상기 S10 단계에서 준비된 재료를 교반하여 혼합한 후 24시간 숙성하는 단계(S20);
숙성된 혼합 재료를 냉각한 후 반죽하여 패티로 성형하는 단계(S30);
성형된 패티를 232℃로 설정된 1차 터널형 오븐을 통과시키는 단계(S40);
상기 S40 단계를 통과한 패티를 263℃로 설정된 2차 터널형 오븐을 통과시키는 단계(S50);
상기 S50 단계를 통과한 패티를 232℃로 설정된 3차 터널형 오븐을 통과시키는 단계(S60);를 포함하고,
상기 S20 단계에서 상기 액상알룰로스와 스테비올배당체는 4.27:0.04의 중량비로 투입되어 혼합되는 무설탕 함박 스테이크 제조 방법.Preparing a seasoning containing pork ground meat, liquid allulose, and steviol glycosides as ingredients (S10);
Stirring and mixing the materials prepared in step S10 and then aging for 24 hours (S20);
After cooling the matured mixed material, kneading and molding it into patties (S30);
Passing the molded patties through a primary tunnel oven set at 232° C. (S40);
Passing the patties that have passed the step S40 through a secondary tunnel oven set at 263 ° C (S50);
Passing the patties that have passed the step S50 through a tertiary tunnel oven set at 232 ° C (S60);
In step S20, the liquid allulose and steviol glycosides are added and mixed in a weight ratio of 4.27: 0.04.
상기 S10 단계에서 상기 재료는 돼지안심 42.73%, 돼지등심 42.73%, 정제염 0.60%, 불고기버거시즈닝 0.17%, 생강분말 0.02%, 양파분말 0.02%, 액상알룰로스 4.27%, 스테비올배당체 0.04%, 다진마늘 0.33%, 참기름 0.30%, 흑후추 0.11%, 카라멜색소 0.43%, 차덱스H 0.06%, 엑스트라버진올리브유 3.50%, 복합인산염 0.12%, 텐딘RS 0.30%, 및 불린건조야채 4.27%로 구성된 것을 특징으로 하는 무설탕 함박 스테이크 제조 방법.According to claim 1,
In step S10, the ingredients are pork tenderloin 42.73%, pork loin 42.73%, refined salt 0.60%, bulgogi burger seasoning 0.17%, ginger powder 0.02%, onion powder 0.02%, liquid allulose 4.27%, steviol glycoside 0.04%, minced Garlic 0.33%, Sesame Oil 0.30%, Black Pepper 0.11%, Caramel Color 0.43%, Chardex H 0.06%, Extra Virgin Olive Oil 3.50%, Complex Phosphate 0.12%, Tendin RS 0.30%, and Soaked Dried Vegetables 4.27% How to make sugar-free hamburger steak.
상기 S40 단계에서 상기 패티 내부 온도가 35.7℃에 도달할 때까지 S40 단계를 수행하고,
상기 S50 단계에서 상기 패티 내부 온도가 57.9℃에 도달할 때까지 S50 단계를 수행하고,
상기 S60 단계에서 상기 패티 내부 온도가 71.7℃에 도달할 때까지 S60 단계를 수행하는 것을 특징으로 하는 무설탕 함박 스테이크 제조 방법.According to claim 1,
In step S40, step S40 is performed until the internal temperature of the patty reaches 35.7 ° C.,
In step S50, step S50 is performed until the internal temperature of the patty reaches 57.9 ° C,
Sugar-free hamburger steak manufacturing method, characterized in that in the step S60, the step S60 is performed until the internal temperature of the patty reaches 71.7 ° C.
상기 S40, S50,S60 단계는 11 내지 13분동안 수행하는 것을 특징으로 하는 무설탕 함박 스테이크 제조 방법.According to claim 1,
The sugar-free hamburger steak manufacturing method, characterized in that the steps S40, S50, S60 are performed for 11 to 13 minutes.
상기 S30 단계에서 숙성된 혼합 재료를 4.7℃로 냉각시켜 반죽하여 성형하는 것을 특징으로 하는 무설탕 함박 스테이크 제조 방법.According to claim 1,
Sugar-free hamburger steak manufacturing method, characterized in that the mixed material aged in step S30 is cooled to 4.7 ° C. and kneaded and molded.
Pork Tenderloin 42.73%, Pork Loin 42.73%, Refined Salt 0.60%, Bulgogi Burger Seasoning 0.17%, Ginger Powder 0.02%, Onion Powder 0.02%, Liquid Allulose 4.27%, Steviol Glycoside 0.04%, Minced Garlic 0.33%, Sesame Oil 0.30% , Black pepper 0.11%, caramel color 0.43%, Chadex H 0.06%, extra virgin olive oil 3.50%, complex phosphate 0.12%, Tendin RS 0.30%, and sugar-free hamburg steak prepared by mixing and kneading ingredients consisting of 4.27% soaked dried vegetables. .
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