KR102933200B1 - Method of manufacturing food and food manufactured by the same - Google Patents

Abstract

A method for producing a food product capable of achieving a new taste and a food product produced by the method are provided, comprising the steps of (a) preparing a first material that has been heat-treated, (b) preparing a second material in the form of a mousse (cream), (c) preparing a mixture by mixing the first material prepared in step (a) and the second material prepared in step (b), and (d) filling the interior of the food with the mixture prepared in step (c), so that the soft texture of the cream-type material and the semi-dried hard texture of heat-treated minced meat can achieve a new taste harmony.

Description

METHOD OF MANUFACTURING FOOD AND FOOD MANUFACTURED BY THE SAME

The present invention relates to a method for manufacturing food using heat-treated materials and to a food manufactured by the method, and more particularly, to a method for manufacturing food capable of ensuring a safe distribution process and creating a new taste by mixing a heat-treated first material and a mousse-shaped second material, and to a food manufactured by the method.

As living standards have improved in recent years, consumers' preferences for food have become more diverse and sophisticated, and there is a growing tendency to prefer foods that are easy to cook and have high taste preferences.

In addition, as industrial society develops, the trend of westernization of eating habits and pursuit of convenient eating habits has changed, and the proportion of people consuming bread that is easy to prepare and convenient to eat has rapidly increased, and the number of cases of bread being provided as a snack to children is also increasing.

Typically, bread is made by kneading wheat flour dough with various additives, then baking it in an oven. Depending on the additives and the method of preparation, a variety of flavors and textures can be achieved. This type of bread is easy to eat, simple to dispose of, and offers a variety of flavors. However, because it's mostly made of wheat flour, it lacks nutrients, including protein. It's also quickly digested, easily leaving you feeling hungry.

Accordingly, various studies are being conducted to improve the nutrition, functionality, and taste of bread by adding various food ingredients to it.

Examples of such technologies are disclosed in patent documents 1 to 3 below.

For example, the following patent document 1 discloses a method for manufacturing meat walnut cookies, which includes a dough mixing step of mixing and stirring flour, water, sugar, salt, eggs, margarine, powdered milk, and baking powder at a predetermined weight ratio, a meat seasoning mixing step of mechanically crushing edible meat and mixing water, sugar, soy sauce, garlic, onion, ginger, plum, pepper, starch, pear, and sesame oil with the meat at a predetermined weight ratio, and a baking step of putting the meat mixed with walnuts and the seasoning into the inner surface of a bread mold and baking it.

In addition, the following patent document 2 discloses a method for manufacturing a pork cutlet using nurungji, which comprises the steps of mixing ground pork and ground nurungji to obtain a pork mixture, immersing the pork mixture in a seasoning solution, forming the pork mixture taken out from the seasoning solution into a pork cutlet shape, and applying a batter to the formed product, and mixing 100 parts by weight of the ground pork, 70 to 90 parts by weight of ground nurungji, and 40 to 60 parts by weight of sweet potato mousse to obtain a pork mixture.

Meanwhile, the following patent document 3 discloses a method for manufacturing a baked bun by adding pork to a wheat flour dough, which comprises a pork maturation step of removing blood from pork and maturating it in seasoning, a dough preparation and maturation step of manufacturing and maturating dough, a dough skin process step of cutting the dough produced by the dough preparation and maturation step into lumps and then thinly spreading them into a circle with a diameter of 7.0 to 7.5 cm to manufacture a dough skin, a forming step of placing the dough skin produced by the dough skin process step in a thinly spread state and then placing pork matured by the pork maturation step on the center of one side, and forming the dough skin with the pork placed on it into a spherical shape, a fermentation step of heating the molded product produced by the molding step at a temperature of 28 to 32° C. and a humidity of 65 to 75° C. for 40 to 50 minutes to ferment the molded product, and a preheating step of heating the molded product produced by the fermentation step at a temperature of 170 to 190° C. for 13 to 17 minutes.

Republic of Korea Patent Publication No. 2014-0046777 (published on April 21, 2014) Republic of Korea Patent No. 10-1383851 (registered on April 3, 2014) Republic of Korea Patent No. 10-1848395 (registered on April 6, 2018)

As described above, patent document 1 discloses a walnut cookie with added meat of edible meat, and patent document 2 discloses the production of a pork cutlet using nurungji, which has excellent palatability, such as no meaty smell, no greasy feeling, and a light and soft texture. However, since unheated meat is used, there was a problem that the moisture of the meat leaked during the cooking process, which deteriorated the texture of the outer skin.

Meanwhile, the above patent document 3 discloses a technology that provides the soft texture of bread and the chewy texture of pork at the same time, while adding corn cream to the inside of the bread and removing moisture from the pork through a dehydration process. However, since unheated pork is used, there is a problem that safety issues may arise during distribution.

In other words, as previously described, conventional technologies utilize meat directly or after aging, requiring it to be distributed frozen due to safety concerns. Furthermore, because it is distributed frozen, it must be thawed during the cooking process, leading to moisture leakage and a loss of texture. Furthermore, when applied to fried foods, there is the problem of the color of the outer skin of the food being altered due to issues with controlling the cooking time of unheated ingredients.

The purpose of the present invention is to solve the above-described problems, and to provide a method for manufacturing food that can prevent spoilage during the distribution process of food using heated materials, and a food manufactured by the method.

Another object of the present invention is to provide a food manufacturing method capable of improving the seasoning taste of materials heated by direct fire or stir-frying and the chewy taste of hardened particles, and a food manufactured by the method.

Another object of the present invention is to provide a method for producing food that can achieve a new taste by combining the soft texture of a material prepared in the form of a mousse (cream) and the hard texture of a material heated as a semi-dry, and a food produced by the method.

In order to achieve the above object, the food manufacturing method according to the present invention is characterized by including the steps of (a) preparing a heat-treated first material, (b) preparing a second material in the form of a mousse (cream), (c) preparing a mixture by mixing the first material prepared in step (a) and the second material prepared in step (b), and (d) filling the mixture prepared in step (c) into the interior of the food.

In addition, in the food manufacturing method according to the present invention, the first material is characterized by being one or a mixture of livestock products, marine products, meat substitutes, and processed foods artificially processed with livestock products or marine products, and the second material is characterized by being one or a mixture of nuts, fruits, seeds, vegetables, and dairy products.

In addition, in the food manufacturing method according to the present invention, the first material in step (a) is characterized in that it is heated by direct grilling or indirect grilling.

In addition, in the food manufacturing method according to the present invention, the first material in step (a) is characterized in that it is seasoned and heated so that the residual meat juice is maintained at 5 to 10%.

In addition, in the food manufacturing method according to the present invention, the first material in step (a) is characterized in that it is prepared in a size of 10 to 15 mm.

In addition, in the food manufacturing method according to the present invention, the food in step (d) is characterized by being any one of bread, confectionery, fried food, fish cake, rice cake, dumpling, and pie (egg tart).

In addition, in order to achieve the above purpose, the food according to the present invention is characterized in that it is manufactured by the food manufacturing method described above.

As described above, according to the food manufacturing method according to the present invention and the food manufactured by the method, by applying the heat-treated first material and the mousse-type second material, the effect of achieving a new taste harmony between the soft texture of the cream-type material and the semi-dried hard texture of the heat-treated minced meat is obtained.

In addition, according to the food manufacturing method according to the present invention and the food manufactured by the method, not only is the problem of moisture leakage of meat during the cooking process and the texture of the outer skin being impaired solved by applying heat-treated ground meat, but also the effect of preventing spoilage during the distribution process of the food is obtained.

Figure 1 is a process diagram for explaining a food manufacturing process according to the present invention.
Figure 2 is a photograph showing an example of a first material prepared in a food manufacturing process according to the present invention.
Figure 3 is a photograph showing an example of a second material prepared in a food manufacturing process according to the present invention.
Figure 4 is a photograph showing an example of a mixture prepared in a food manufacturing process according to the present invention.
Figure 5 is a photograph showing examples of various mixtures according to the second material applied to the present invention.
Figure 6 is a photograph of a red bean bun manufactured by filling a mixture inside the food according to the present invention.
Figure 7 is a photograph of an egg tart manufactured by filling the inside of a food with a mixture according to the present invention.
Fig. 8 is a photograph showing the packaging state of the red bean bread shown in Fig. 6.
Fig. 9 is a photograph showing the packaging state of the egg tart shown in Fig. 7.

The above and other objects and novel features of the present invention will become more apparent with the description of this specification and the accompanying drawings.

The term "food" used herein means food that can be consumed by humans, such as bread, confectionery, fried food, fish cakes, rice cakes, dumplings, pies (egg tarts), etc., which are filled with a mixture containing heated meat inside; "heated meat" means any one of livestock products, marine products, or processed foods artificially processed with livestock products or marine products, prepared by heating by direct grilling using charcoal, direct grilling using smoke, or indirect grilling, or by stir-frying using a pan, etc.; and "mousse" means lightly puffed by adding whipped cream or egg whites to ingredients made into a soft puree state.

In addition, the term 'livestock product' applied to the present invention may apply at least one of edible beef, pork, chicken, duck meat, and lamb, and the term 'aquatic product' may apply shellfish such as cod, saury, mackerel, skipjack, mackerel, sardine, tuna, marlin, yellowtail, crucian carp, salmon, squid, octopus, shrimp, crab, and clams, and the term 'meat substitute' may apply plant-based meat substitutes made from proteins extracted from plants such as soybeans, beans, and mushrooms, edible insects, and stem cell-cultured meat, and the term 'processed food artificially treated with livestock or aquatic products' means, for example, livestock or aquatic products that have been artificially treated to be edible, such as ham, sausage, bacon, fish cake, and fish meat.

In addition, the term "bread" used herein means bread manufactured using grain powder, for example, wheat, rice, barley, millet, sorghum, oats, corn, buckwheat, and soybean powder, such as garlic bread, donuts, muffins, bagels, baguettes, buns, sandwiches, sliced bread, steamed buns, croissants, toast, black bread, fiber bread, hamburger buns, hot dog buns, pizza pie buns, steamed buns, yeast donuts, vegetable bread, and cakes.

In addition, "nuts" applied to the present invention are a category of tree fruits that have only edible seed flesh inside a hard shell and dry shell, such as almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashew nuts, pecans, etc., "fruits" are edible fruits, such as apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, etc. prepared by cutting them, "seeds" are edible seeds of grains or vegetables, such as sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, mung beans, etc., and "vegetables" are nutritious foods obtained from the leaves, roots, seeds, stems, etc. of edible plants, such as cabbage, cabbage, spinach, crown daisy, onions, green onions, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc. prepared by cutting them.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

Figure 1 is a process diagram for explaining a food manufacturing process according to the present invention.

To manufacture a food according to the present invention, first, a heat-treated first material is prepared (S10).

The above first material is one or a mixture of livestock products, marine products, meat substitutes, and processed foods artificially processed with livestock products or marine products. For example, as livestock products, at least one of beef, pork, chicken, duck, and lamb may be prepared in the form of ground meat or shredded meat. In addition, as marine products, fish, squid, octopus, shrimp, crab, and shellfish may be applied. As meat substitutes, soybean meat, edible insects, and cultured meat may be applied. As processed foods, ham, sausage, bacon, fish cake, and fish meat may be applied.

Meanwhile, as the above livestock product, the rib meat of tteokgalbi prepared by any one of the patent registration numbers 10-0894510, 10-0920445, 10-1019463, 10-1181801, 10-1337445, and 10-1420387 applied for and registered by the applicant of the present invention may be applied.

The above-mentioned ground meat can be prepared, for example, in the form of cubes or slices of 10 to 15 mm in size. If it is cut to a size less than 10 mm, the chewiness and texture are reduced when consumed, and if it is cut to a size exceeding 15 mm, the material is partially unevenly mixed during the mixing process with the second material, and the color, texture, and mouthfeel may be reduced when consumed. In the present invention, the first material can be cut to a size of 10 to 15 mm using a conventional chopper.

Additionally, the first ingredient may be seasoned, for example, to a weight of up to 15% of the ground meat. The seasoning may include onion, garlic, green onion, bamboo salt, and the seasoning for tteokgalbi from "Deokin-gwan" in Damyang, operated by the applicant, which may include purified water, sea salt, defatted soybeans, high fructose corn syrup, monosodium L-glutamate (flavor enhancer), and wheat.

In addition, the heat treatment of the first material described above may be performed by direct grilling using charcoal, direct grilling using smoke, or indirect grilling, or by stir-frying using a pan, etc., and may be performed so that the residual meat juice of the ground meat is maintained at 5 to 10%. The first material according to the present invention may be prepared by seasoning ground meat and then indirectly grilling it, for example, as shown in Fig. 2. Fig. 2 is a photograph showing an example of the first material prepared in the food manufacturing process according to the present invention, and is an example in which ground meat is applied.

Meanwhile, the first material can be applied to fish eggs such as salmon roe, flying fish roe, trout roe, shark roe, etc., and can also be applied to salted seafood such as pollack roe, fermented skate roe, fermented pollack roe, fermented octopus roe, and fermented squid roe.

Additionally, separately from the above step S10, a second material in the form of mousse (cream) is prepared (S20).

The second ingredient is prepared in the form of a mousse (cream), and may be prepared as one or a mixture of nuts, fruits, seeds, vegetables, and dairy products. The nuts may include almonds, peanuts, chestnuts, walnuts, pine nuts, ginkgo nuts, pistachios, hazelnuts, cashews, pecans, etc. The fruits may include apples, pears, tangerines, oranges, strawberries, peaches, apricots, plums, etc. The seeds may include sunflower seeds, sesame seeds, perilla seeds, corn, beans, red beans, mung beans, etc. The vegetables may include cabbage, Chinese cabbage, spinach, crown daisy, onions, green onions, asparagus, bamboo shoots, celery, carrots, potatoes, sweet potatoes, pumpkins, cucumbers, tomatoes, etc. In addition, the dairy products may include cheese, cream cheese, butter, yogurt, kefir, whey, curds, curds, etc., and the dairy products themselves may be prepared in the form of a mousse. The nuts, fruits, vegetables, or dairy products described above can be used in the form of powder, for example, sliced to a thickness of about 1 to 2 mm, and it is preferable to use seeds in their seed form. In addition, the second ingredient can be prepared to contain one or two or more of the nuts, fruits, seeds, vegetables, and dairy products described above, taking into consideration the preferences of the eater, etc.

The second material according to the present invention can be prepared by adding one or a mixture of nuts, fruits, seeds, vegetables, and dairy products to a lightly risen mousse by adding whipped cream or egg whites and mixing them. For example, the second material can be prepared by adding and mixing crushed fruits into the mousse, as illustrated in FIG. 3. FIG. 3 is a photograph showing an example of the second material prepared in the food manufacturing process according to the present invention.

Next, as shown in FIG. 4 or FIG. 5, a mixture is prepared by mixing the first material prepared in step S10 and the second material prepared in step S20 (S30).

FIG. 4 is a photograph showing an example of a mixture prepared in a food manufacturing process according to the present invention, and FIG. 5 is a photograph showing examples of various mixtures according to the second material applied to the present invention.

In the above step S30, the first material heat-treated and the second material in the form of mousse (cream) can be mixed in a ratio of 50 to 80 wt% to 50 to 20 wt%, and the seasoning taste of the material heated by direct fire or stir-frying and the chewy taste of the hardened particles can be improved by mixing the first material and the second material. In other words, the soft texture of the cream-type material and the semi-dried hard texture of the heat-treated ground meat can create a new taste harmony.

In addition, the sweet and salty seasoning of various natural seasonings, such as livestock and marine products, fermented and aged, can be mixed with any of the nuts, fruits, seeds, vegetables, and dairy products in the form of mousse to create a new taste through the harmony of the texture of the soft mousse material, the meat texture that seems to have been cooked and smoked over an open fire and semi-dried, and the fine grains of the dried pollack.

Next, the mixture prepared in step S30 is filled into the interior of the food (S40). In step S40, the interior of the food, such as bread, confectionery, fried food, fish cake, rice cake, dumpling, or pie, is filled with a mixture of the first material that has been heat-treated and the second material in the form of mousse (cream). In addition, the mixture can also be applied to grains such as rice, barley, or wheat flour that can form an outer shell, and wraps such as lettuce, perilla leaves, or radish wraps.

Specifically, instead of walnuts, red bean paste, cream, etc., which were used in bread products such as walnut tteokgalbi, red bean paste bread, cream bread, steamed buns, and red bean buns, the mixture prepared in step S30 can be filled. For example, red bean bread as illustrated in FIG. 6 can be prepared by filling the inside of dough with a mixture of heated tteokgalbi as the first ingredient and red bean paste in mousse form as the second ingredient. In addition, an egg tart as illustrated in FIG. 7 can be prepared by filling a mixture of heated tteokgalbi as the first ingredient and mousse-form filling (eggs, milk, heavy cream) as the second ingredient into a paper towel prepared in a Murphy pan.

The filling of the mixture of the first and second materials as described above can be applied to fried foods, fish cakes, tteokbokki, rice cakes such as garaetteok or daltteok, dumplings, and can be applied to sausages, ham, etc.

The food according to the invention is completed by post-processing the internally filled food in the above step S40, for example, baking it in an oven or frying it in oil, and then packaging it (S50).

Fig. 8 is a photograph showing the packaging state of the red bean bun shown in Fig. 6, and Fig. 9 is a photograph showing the packaging state of the egg tart shown in Fig. 7.

A sensory evaluation was conducted on the red bean bread according to the present invention as illustrated in Fig. 8.

A panel of 10 panelists in their 10s, 20s, 30s, 40s, 50s, and 60s residing in Gwangju Metropolitan City and Damyang County were formed, and the flavor and overall acceptability of the commercially available red bean bread of Company A, the red bean bread of Company B, and the red bean bread manufactured according to the present invention were compared using a 5-point scoring system to obtain an average value. In this case, 5 points indicate the best quality for flavor and overall acceptability, and 1 point indicates the poorest quality.

Table 1 below shows the results of the averages of 10 people in their 10s, 20s, 30s, 40s, 50s, and 60s, respectively, regarding the flavor (elevated taste of food) of the red bean bread according to the present invention, the red bean bread of Company A, and the red bean bread of Company B.

Red bean bread from Company A Red bean bread from Company B Red bean bread of the present invention teenagers 3.5 3.0 5 20s 3.5 3.0 5 30s 3.5 3.5 4.5 40s 4.0 4.0 4.5 50s 4.0 4.0 4.5 60s 4.5 4.5 4.5

According to the results in Table 1 above, there was a difference in the evaluation of the red bean buns of Company A and Company B in the 10s to 30s, but almost the same evaluation was shown in the 40s and older. Meanwhile, the flavor of the red bean bun according to the present invention was found to be superior to the red bean buns of Company A and Company B in the 10s to 50s due to the chewy texture and novel taste. In other words, it received a very good evaluation from the 10s to 30s, but it received a low evaluation from the 50s and 60s due to nostalgia for the existing red bean buns, which is thought to be due to an unfamiliar food culture.

Table 2 below shows the results of the average of 10 people in their 10s, 20s, 30s, 40s, 50s, and 60s, respectively, regarding the overall preference for the red bean bread according to the present invention, the red bean bread of Company A, and the red bean bread of Company B.

Red bean bread from Company A Red bean bread from Company B Red bean bread of the present invention teenagers 3.5 3.5 5.0 20s 3.5 3.5 5.0 30s 3.5 3.5 5.0 40s 3.5 3.5 4.5 50s 4.0 4.0 4.5 60s 4.5 4.5 4.5

According to the results in Table 2 above, the preference for the red bean buns of Company A and Company B was not specific to any particular product, as it was a typical preference. However, the red bean bun according to the present invention was found to be superior across all generations due to its novel texture, etc. In other words, the present invention showed high preference across all age groups due to the heat-treated tteokgalbi and red bean paste in the form of mousse (cream).

Although the invention made by the present inventor has been specifically described according to the above embodiments, the present invention is not limited to the above embodiments and can be modified in various ways without departing from the spirit thereof.

By using the food manufacturing method according to the present invention and the food manufactured by the method, a new taste harmony can be achieved between the soft texture of a cream-like material and the semi-dried hard texture of heat-treated ground meat.

Claims (7)

(a) a step of preparing the first ingredient, which is heat-treated tteokgalbi;
(b) Step of preparing the second ingredient, which is red bean paste in the form of mousse;
(c) a step of preparing a mixture by mixing the first material prepared in step (a) and the second material prepared in step (b);
(d) a step of filling the mixture prepared in the above step (c) into the inside of the raw material;
(e) a step of baking the inner filling food prepared in the above step (d) in an oven and then packaging it as a red bean bun,
The first ingredient in the above step (a) is seasoned and heated so that the residual juice is maintained at 5 to 10%,
A food manufacturing method characterized in that the mixing of the first material and the second material is prepared in an amount of 50 to 80 wt% to 50 to 20 wt%. delete In paragraph 1,
A food manufacturing method characterized in that the first material in the above step (a) is heated by direct grilling or indirect grilling. delete In paragraph 1,
A food manufacturing method characterized in that the first material in the above step (a) is prepared in a size of 10 to 15 mm. delete A food product characterized by being manufactured by a food manufacturing method according to any one of claims 1, 3, and 5.