KR102632116B1 - A manufacturing method of the “alternative meat hamburger” using heme molecules extracted from “ceylon moss” - Google Patents

Abstract

The present invention discloses meat for meat-flavored hamburgers using agar-derived heme-like molecules and fish surimi, and a method for producing the same. The meat for a meat-flavored hamburger using heme-like molecules extracted from agar and fish surimi of the present invention consists of 90 wt% of trimmed fish surimi, 1 wt% of a first additive containing garlic, onion, salt and pepper, and heme-like molecules extracted from seaweed. It consists of 8 wt% of substances and 1 wt% of secondary additives containing minerals, essential amino acids and vitamins.\

Description

A manufacturing method of the “alternative meat hamburger” using heme molecules extracted from “ceylon moss”}

The present invention relates to a method of manufacturing an alternative meat hamburger using fish surimi. More specifically, it relates to a hamburger meat using heme-like molecules extracted from agar agar and fish surimi and a method of manufacturing the same.

Hamburger, which is enjoyed by many people and can be easily enjoyed anytime, anywhere, is a food made by placing a steak grilled with breadcrumbs, onions, etc., placed in a round bread, and served with lettuce leaves, onions, and tomatoes.

Existing hamburger meat used was meat obtained from livestock (cow, pig, chicken, etc.). As the problem of environmental pollution arises due to the raising of livestock, attempts to replace the meat used in hamburgers are increasing.

A variety of research is being conducted on materials to replace meat, including materials derived from plants, materials derived from animals other than livestock (fish, etc.), and materials obtained by artificial synthesis.

In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmentally friendly factors. In particular, if the supply of ingredients is not properly achieved or raw materials are difficult to secure, alternative meat may not be continuously supplied and the problem of price surges may occur.

When using commonly available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and additives that can reproduce the nutritional characteristics of meat, and use these to develop a new manufacturing method for producing hamburger meat. The need for is being demanded.

Agar agar, a red alga belonging to the agar family of the order Agar agar, has a red color close to black or a normal red color. It has many thin stems attached to it, making it look like a bundle of hair. Seaweed itself is not eaten, but is mainly consumed by processing it into jelly. Processed foods contain carbohydrates called agarose and agaropectin, which are extracted from red algae. This is called agar agar jelly, or agar agar jelly for short, and is called agar jelly or agar jelly. It has no special taste and is very low in calories.

Another name for agar jelly is agar, and in addition to being edible, agar is used in biology to produce solid media essential for cultivating animals, plants, and various microorganisms. In the very early days, gelatin was used as a solid medium, but problems arose due to the many microorganisms that decompose it, so the more stable agar agar replaced the gelling agent that forms the solid. Agar only plays a role in forming solids, and other media components such as nutrients, growth factors, and buffer solutions serve as the actual media.

Prior Patent 1: Korean Patent Publication No. 10-2020-0124801 (Published on November 4, 2020)

The purpose of the present invention, which was created in response to the above-described need, is to provide hamburger meat that imitates the taste of meat by using fish surimi as the main ingredient and including heme-like molecules extracted from agar agar, and a method of manufacturing the same. Do it as

According to one aspect of the present invention, 90 wt% of pulverized fish surimi; 1 wt% of a first additive comprising garlic, onion, salt and pepper; 8 wt% of heme-like molecular substance extracted from agar as a meat taste factor for imitating meat taste; And meat for hamburgers with a meat flavor using fish surimi and heme-like molecules derived from agar agars containing 1 wt% of a second additive containing minerals, essential amino acids, and vitamins.

According to another aspect of the present invention, preparing 90 wt% of fish surimi by preparing and grinding fish; Preparing 1 wt% of a first additive mixed with garlic, onion, salt, and pepper in a predetermined ratio; Preparing a first mixture prepared by mixing fish surimi and a first additive and aging at a low temperature for a certain period of time; Preparing 8 wt% of heme-like molecules by extracting heme-like molecules from Agar agar through solvent extraction; Preparing 1 wt% of a second additive containing minerals, essential amino acids and vitamins; A method for producing meat for a meat-flavored hamburger using heme-like molecules derived from agar agars and fish surimi can be provided, which includes mixing a heme-like molecule and a second additive in the first mixture, processing it by pressing, and then drying it. there is.

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According to various embodiments of the present invention, fish surimi is used as a basic ingredient, but by adding heme-like molecules extracted from agar agar to imitate the taste of meat, it has the effect of similarly imitating the flavor of meat. do,

By replacing meat obtained from livestock with fish, etc., it has the effect of using remaining resources as a meat substitute.

By adding more important nutrients compared to existing meat, it has the effect of providing imitation meat that takes both the taste and nutrition of the eater into consideration.

Among the various embodiments of the present invention, preferred embodiments are explained so that the present invention can be easily understood, and various design changes may be made within the scope of the technical idea of the present invention.

Preparation of basic raw materials for hamburger meat

The basic raw material for hamburger meat used in the present invention is mainly fish surimi.

Prepare fish surimi by removing the intestines of the fish, removing the scales and skin, and separating the bones and flesh. Raw materials can be prepared by grinding fish surimi. Alternatively, raw materials can be prepared by maturing fish surimi for a certain period of time and then pulverizing it. The method of grinding fish surimi is done according to a known grinding method.

The pulverized fish surimi is prepared at a ratio of 90 wt% compared to the final result. If it contains moisture, it can be prepared by removing the moisture or by maturing and drying at low temperature for a certain period of time. Finally, prepare 90wt% as the basic raw material.

Various additives mixed with basic raw materials such as garlic, onion, salt, and pepper in a predetermined ratio are added at a rate of 1wt%. 90wt% of fish surimi and 10wt% of various additives are mixed using a mixer.

After preparing basic raw materials by mixing 90 wt% of pulverized fish surimi and 1 wt% of additives, the prepared raw materials can be aged at low temperature for a certain period of time. Alternatively, prepared basic raw materials can be used right away.

Meat flavor factor preparation

Heme-like molecules extracted from agar agar are used as a meat taste factor to imitate the taste of meat. Heme-like molecules are extracted from agar agars using a solvent extraction method, and 8 wt% of the extracted heme-like molecules are prepared. Meat taste factors are prepared by adding other ingredients (1 wt%) to the prepared heme-like molecular material (8 wt%). Here, other ingredients include minerals, essential amino acids, vitamins, etc.

Forming and drying

Mix the basic raw materials with meat flavor factors and form them into a thin oval (or circular, polygonal shape is also possible). In other words, after stirring the prepared ingredients, they are placed in an oval-shaped mold and pressed to form thin meat of 3 mm or less. After drying it for a certain period of time, the dried hamburger meat is packaged and packaged. If necessary, it can be placed in a dryer, dried using a heat drying method, and then packaged. In addition to heat drying, it can also be dried using a natural drying method and then packaged.

How to make meat for hamburgers

The method of producing meat for a meat-flavored hamburger using agar-derived heme-like molecules and fish surimi includes the steps of preparing basic raw materials, adding meat flavor factors, and forming and drying them.

In the step, basic raw materials are prepared by mixing 90 wt% of prepared fish surimi and 1 wt% of the first additive containing garlic, onion, salt and pepper. In the step, 8 wt% of heme-like molecular material is prepared from seaweed to the basic raw materials, and 1 wt% of a second additive containing minerals, essential amino acids and vitamins is added to add meat flavor factors. In the step, the meat taste factor and basic raw materials are mixed, the hamburger meat is placed in a mold, and the hamburger meat is molded into a typical hamburger meat shape (thinly sliced form) of 3 mm or less. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying can be carried out through natural drying or heat drying methods.

Since the hamburger meat according to the present invention uses fish surimi, it is possible to sufficiently cook the hamburger meat in a cooking time of about 1 minute at a temperature of 120 to 150 degrees, which has the effect of shortening the general hamburger cooking time by 20%. do.

Comparison of nutritional components of hamburger meat according to the present invention

Table 1 below is a table comparing the nutrition and calories of existing hamburger meat (comparative example) and hamburger meat (example) according to the present invention.

division weight calorie protein cholesterol saturated fat Comparative example 200g About 190Kcal 14.31g 54.78mg 1.39g Example 1 200g About 126.7Kcal 18.14g 11.33mg 0.17g

When analyzing the nutrients of 200g of hamburger meat made from beef, it can be confirmed that it provides 190Kcal of calories and consists of 14.32g of protein, 54.78mg of cholesterol, and 1.39g of saturated fat. In contrast, when analyzing the nutrients of 200g of hamburger meat prepared according to the present invention, it can be confirmed that it exerts 126.7Kcal of calories and consists of 18.14g of protein, 11.33mg of cholesterol, and 0.17g of saturated fat.

In other words, it can be confirmed that according to the present invention, calories can be reduced and saturated fat can be further reduced by about 87.8%. In addition, it can be seen that the protein ratio is higher than that of the comparative example, and from the cholesterol perspective, it can be seen that the cholesterol content is significantly lower than that of the existing beef hamburger.

How to make hamburgers using hamburger meat

The hamburger manufactured using the hamburger meat according to the present invention has excellent seasoning taste and is excellent when combined with hamburger meat and vegetables, and has a crunchy texture when served with fresh lettuce, tomatoes, and cucumbers as vegetables. It also goes well with cheddar slice cheese as a side ingredient. Prepare croissant-type bread to cover the meat, vegetables, and cheese. In particular, the hamburger meat produced according to the present invention tastes even better when cooked in a cast iron pan. When cooking, use a turner to help with cooking.

Meanwhile, prepare the seasonings such as honey mustard and steak sauce to suit your taste. The combination of the sauce of your choice, hamburger patty, vegetables, and cheese adds richness and creates a fresher taste.

Meanwhile, the hamburger meat is prepared as minced meat to be cooked into a ‘patty’, seasoned with pepper and a little salt, weighed to 100-120 g, and then rolled into a round shape by hand.

Meanwhile, the hamburger meat has a texture and taste almost similar to beef, but does not require procedures such as removing blood. Immediately marinate the beef in a composition consisting of 2 to 3 tablespoons of soy sauce, 1/4 to 1 tablespoon of garlic, and 1/2 to 3/2 teaspoon of sesame oil for hamburger meat for 25 to 40 minutes, then marinate further in the above marinade. It is better if it is meat for hamburgers. As mentioned above, since there is no need to remove blood from hamburger meat, it is first marinated in a composition composed of soy sauce, garlic, and sesame oil, then marinated further in the seasoning sauce so that the seasoning is better absorbed into the hamburger meat and has an excellent umami flavor. You can make hamburgers.

The vegetables are preferably composed of 120 to 140 g of lettuce and 150 g of tomatoes. It is best to soak the lettuce in cold water for about 3 minutes, then shake off the moisture, separate the stems, and remove the moisture once more. For the tomatoes, remove the stems by hollowing them out with a knife, and slice them to an appropriate thickness with the base facing down. It is best to cut it and prepare it in advance. Prepare the cucumber by cutting it into strips of appropriate thickness.

The hamburger bun is prepared so that it can be filled with ingredients immediately after the hamburger meat, vegetables, and cheese are cooked.

Meanwhile, hamburgers using hamburger meat produced according to the present invention can be cooked as follows. First, heat a cast iron pan, add olive oil, and when the ignition point has risen to a certain level, place the hamburger meat patties on them and cook them, pressing down on the hamburger meat patties with a flipper. At this time, adjust the heat to medium and cook gently while checking the condition of the meat patty. After one side is cooked properly, flip over and cook the other side.

Once the cooking of the hamburger meat patties is complete, fill the bread by stacking the vegetables, lettuce, tomatoes, cucumbers, cheese, and hamburger meat patties prepared in advance. Better hamburgers can be produced. By cooking the hamburger meat in the broth that comes out as the vegetables cook, the umami flavor increases.

Additionally, the cast iron pan provides a better flavor when cooking hamburgers than a regular pan. Here, a casting refers to a product made by placing molten metal in a mold and solidifying it into a metal product of a desired shape.

Claims (2)

delete Preparing 90wt% fish surimi by preparing and grinding the fish;
Preparing 1wt% of a first additive mixed with garlic, onion, salt and pepper in a predetermined ratio;
Preparing a first mixture prepared by mixing fish surimi and a first additive and aging at a low temperature for a certain period of time;
Preparing 8 wt% of heme-like molecules by extracting heme-like molecules from Agar agar through solvent extraction;
Preparing 1 wt% of a second additive containing minerals, essential amino acids and vitamins; and
A method of producing meat for a meat-flavored hamburger using a heme-like molecule derived from agar agar and fish surimi, comprising mixing a heme-like molecule and a second additive in a first mixture, processing it by pressing, and then drying it.