KR20020038380A - Method for Manufacturing a functional Pork Cutlet - Google Patents

Abstract

PURPOSE: A pork cutlet prepared by using Kimchi, pine apple or seasoned green onion to reduce a high calorific value is provided which has excellent taste, flavor and palatability and is suitable for the mass-production with uniform quality. CONSTITUTION: Pork is cut to a specified size and seasoned. Vegetable food containing protein- and fat-decomposable component is added to the pork, uniformly tendered for a specified time(ST3), coated with wheat flour, egg, bread crumbs(ST4) and then fried in oil at high temperature(ST5). The vegetable food is one or two of Kimchi, pine apple or seasoned green onion.

Description

Method for Manufacturing a Functional Pork Cutlet

The present invention relates to a method for producing tonkatsu, and more particularly, to a method for producing functional tonkatsu added with vegetable auxiliary ingredients.

Pork cutlet originated from pork cuttlet, a Western dish enjoyed in Germany, Austria and the Czech Republic. This pork cutlet is a dish that is grilled with a small amount of oil unlike today, but it thickened as it came into Japan, and was fried with bread crumbs and made with Japanese soy sauce and starch syrup.

Tonkatsu, which was first settled as a Japanese dish, was called folk cutlet, and this manufacturing method was characterized by fried meat, 2-3cm thick, like tempura.

In Korea, this pork cutlet was introduced to restaurants in the mid-1970s and spread to the public, and since the early 1990s, it has become a favorite food that anyone can enjoy.

The main ingredient is pork cutlet're evenly contains the essential amino acids necessary for the growth and activity away from the beam strength and fatigue helping the recovery, vitamin B ₁ is a rich source of protein.

This vitamin B ₁ is necessary for the normal functioning of the peripheral nerves of the human body, and deficiency of this vitamin B ₁ can lead to mental disorders, heart disorders and circulatory disorders.

In addition, pork has the advantage that the price is cheaper than beef was able to quickly spread to the general public compared to beef. Pork cutlet using such a pork is not only an inexpensive and excellent source of protein, but also a simple method of making it can be easily made in a home.

1 is a flow chart of a general pork cutlet manufacturing process.

In st1, the first step for preparing pork cutlet, the pork tenderloin or sirloin portion is prepared.

In st2, the pork in these parts is thinly sliced to the desired thickness through physical tendering and then seasoned with salt and pepper.

In st3, the fried pork is applied to the surface of the pork in order of flour, eggs, and bread crumbs, and then fried in a constant hot oil. This frying process may be repeated once or several times for one pork cutlet.

At st4, the pork cutlet is completed after the frying step.

The pork cutlet comes with a sauce that is suitable for pork cutlet.

However, tonkatsu completed through such a manufacturing method has the following problems.

Animal foods such as pork, the main ingredient of pork cutlet, have high fat content and cholesterol levels, and moreover, the fat content of pork increases with the high temperature during frying.

In other words, pork cutlet by the manufacturing method, such as processed foods, instant foods, fast foods, such as high calories, high fats, salts, minerals and vitamins low intake of the food has become a chronic degenerative disease and obesity problem In a situation, it is a class of food that is not enjoyed by middle-aged adults who are threatened by adult diseases, women who are sensitive to diet, or children who show signs of infant obesity.

In order to solve the above problems, the present invention provides a method for producing tonkatsu with reduced calories per unit g while maintaining the original taste and fortifying other nutrients, thereby improving the preference for pork cutlet without burdening adult diseases or obesity. It aims to expand national health, expand national health.

1 is a flow chart of a general pork cutlet manufacturing process.

2 is a flow chart of the manufacturing process of the functional pork cutlet according to the present invention.

In order to achieve the above object, the present invention comprises the steps of preparing the cut pork to a suitable size for pork cutlet; Basing the cut pork; Preparing a vegetable food containing proteolytic components as a sub ingredient for pork cutlet; After adding the subsidiary material to the pork, and passing through a step for a certain time; Applying a frying cloth to the surface of the pork cutlet raw material which has been subjected to the above-mentioned meat-treating process; It provides a method of producing a functional tonkatsu comprising frying the raw material for pork cutlet coated with the frying cloth with high temperature oil.

The tonkatsu secondary ingredient is characterized in that any one or two or more of kimchi or pineapple or radish.

2 is a flowchart illustrating a manufacturing process of a functional pork cutlet according to the present invention.

At this time, the functional tonkatsu is named because the present invention provides a method for producing a tonkatsu rich in nutrients capable of preventing obesity, adult disease, and the like.

In ST1, pork cutlet, which is a main ingredient of pork cutlet, is cut and prepared to a suitable size.

At this time, the pork portion suitable for pork cutlet is less sirloin or tenderloin with less fat.

In ST2, as a step of preparing a subsidiary material for adding nutrients insufficient to the main raw material of the pork cutlet, meat such as pork, which is the main raw material of the pork cutlet, is lacking in dietary fiber or calcium. Vegetable foods rich in calcium are used as ingredients.

At this time, it is preferable to select any one or two or more of kimchi, green radish, pineapple from the vegetable food group that can sufficiently contain the nutrients.

The kimchi, green radish and pineapple each have excellent nutritional properties as follows.

First, kimchi is a food rich in dietary fiber, which has the ability to absorb water, cation exchange capacity, and gel formation, so it can alleviate constipation, lower plasma cholesterol, improve glucose tolerance, and toxic organic substances. Absorption and dilution effect of is known. In addition, this dietary fiber has the effect of suppressing the absorption of cholesterol and fat in the body can solve the problem of cholesterol contained in animal foods such as pork, which is a problem for the middle-aged people can be expected to reduce the adult disease.

In addition, it is known that such dietary fiber has an effect of lowering the incidence of cardiovascular disease, colorectal cancer, and diabetes.

The ripening of kimchi proceeds with the growth of lactic acid bacteria, which secrete protease, a protease, extracellularly during growth.

In other words, when kimchi is added to pork cutlet, it can be expected to soften the texture of pork cutlet by promoting the proteolytic effect of such protease and promote digestion and absorption.

Second, the radish is rich in calcium (Ca), phosphorus (P), and beta carotene (β-carotene).

The nutritional value analysis for this will be presented in detail in Table 2 below.

Ingestion of these beta-carotene-rich foods lowers the incidence of cancer, and has been reported to be particularly effective in lung cancer (Journal (Journal; Zieger 1986), NRC (Journal: 1982)).

In Korea, patients with lung cancer and gastric cancer had significantly lower beta-carotene serum levels than normal people, and their diets showed significantly lower intake of foods containing beta-carotene than normal people.

The beta-carotene's carotinoid pigment forms a polyene structure, which removes free radicals (found in Burton & Ingold 1984) and harmful oxygen ( It has been reported that it can have anticancer effect by catching single oxygen.

Calcium is one of the most deficient nutrients in Korean diet. According to the 1998 National Nutrition Report (Korea Health Industry Development Institute, 2000), the average daily calcium intake of Koreans is 500 ~ 510mg, which is less than 700mg of recommended daily intake. It was investigated.

In particular, the intake level of 13-19 years old with high calcium demand is low, and measures to increase the intake for these classes are required.

Insufficient calcium intake results in insufficient calcification of the skeleton, resulting in atrophy of bone tissue composition and growth.

Symptoms indicated by calcium deficiency include osteomalacia and osteoporosis.

In addition, the various ingredients which enter into the simmered water contain a component that acts to soften the meat.

In addition, hot pepper added as a material of kimchi or pamu immersed in a spicy ingredient called capsaicin has an effect of promoting body fat decomposition, and the action of capsaicin can prevent obesity and adult diseases, and aldehydes in vegetables such as kimchi and pamu immersed In addition to (aldehyde), ketones, organic acids, and esters, it contains volatile sulfur compounds, which reduce the fishy smell of meat and promote appetite.

In addition, seasonings such as red pepper and garlic in kimchi and green radish sprouts enhance the taste and increase the secretion of digestive enzymes.

Third, papain, a protease found in pineapple, is known to soften meat and promote digestion.

In other words, if you like meat but are hard to chew or have poor digestion, you can't eat meat with pineapple.

In addition, pineapple is rich in nutrients such as vitamin C and calcium, and its large amount of ester compounds, such as ethyl butyrate and ethyl acetate, gives a sweet-sour taste to make your mouth fresh and greasy. When you eat meat dishes together, it will refresh your senses.

In addition, pineapples and green onions have a high content of dietary fiber as well as kimchi has the effect of suppressing the absorption of cholesterol and fat in the body.

In conclusion, kimchi, pamuchim, pineapple used as the vegetable subsidiary according to the present invention contains a protein decomposition component in common, it can soften the meat, so as to promote digestion, and all three materials, such as calcium, phosphorus Its high content can provide much more functional tonkatsu in terms of nutritional value.

In step ST3, the subsidiary ingredients are added to the pork, followed by the step of entering the meat-processing process. In this step, the raw materials are softened by proteolytic enzymes of the subsidiary materials and placed at a low temperature or room temperature for 1 to 2 hours. Make the flavor soak into the main ingredients.

At this time, the method of adding the subsidiary materials to the pork can be applied in various ways, it is preferable to be inserted into the pork method.

According to this method, the protease contained in the subsidiary material is spread evenly from the inside of the pork to the outside during the meating process, thereby effectively softening the meat.

In ST4, the frying cloth is applied to flour, eggs, and bread crumbs in order of the main raw material including the subsidiary material which has been subjected to the above-mentioned step.

In step ST5, a frying step is performed on the material coated with the frying cloth in oil having a high temperature of about 170 ° C.

This frying process is carried out in the same manner as the general tonkatsu method.

Hereinafter, a preferred embodiment of the functional pork cutlet manufacturing method according to the present invention will be described.

This embodiment is made by the manufacturing method of FIG. 2, and in particular, according to the type of subsidiary ingredients for pork cutlet added in step ST 2, the results of the sensory evaluation according to each embodiment Table 1, Table 2 Presented in

<Example 1>

Example 1 is a case where kimchi is used as a raw material for pork cutlet.

The functional pork cutlet manufacturing method according to the present invention according to the above embodiment comprises the steps of preparing a pork cutlet of 75g (12cm × 17cm × 0.3cm), which is the main ingredient for pork cutlet, and 3g of salt in the pork. , 2g of black pepper, a step of preparing cutlet kimchi in 1cm × 1cm size as a raw material for pork cutlet, and 10g of red pepper, 2g of corn starch, 9g of egg, 10g of bread powder, Preparing 4g of flour, putting kimchi, which is a raw material for pork cutlet, and peppers cut to a suitable size, as if wrapped inside the main raw material for pork cutlet, and putting it in a low temperature or room temperature for about 1 to 2 hours, Applying a frying cloth to the surface of the raw pork cutlet, which has been subjected to the meat-processing step, in which the cornstarch and flour are mixed with a predetermined amount of water, eggs, and breadcrumbs in an order; And a sputter is frying process step the material in hot oil of about 170 ℃.

<Example 2>

In Example 2, the tonkatsu subsidiary ingredients are to be immersed, and this simmer is 0.2 cm × 6 cm in size, which is 7.2 g of sliced leeks, 2.54 g of red pepper powder, 4.24 g of vinegar, 4.24 g of sugar, 0.42 g of salt, and 2.12 g of sesame oil. After preparing a mixture of these materials, tonkatsu is completed by the same manufacturing method as in Example 1.

<Example 3>

In Example 3, the cutlet for pork cutlet is 40 g of pineapple, and the pork cutlet is completed through the same manufacturing method as in Example 1 above.

At this time, the pineapple is used after removing the water by cutting into a size 0.5cm × 0.5cm.

<Sensory Evaluation of Functional Pork Cutlet by Existing Tonkatsu and Examples 1, 2, 3>

From July 24 to July 28, 2000, the sensory evaluation of the functional pork cutlet and the conventional pork cutlet completed in Examples 1, 2, and 3 were carried out.

The conventional pork cutlet is for a basic pork cutlet which is not prepared with the additional raw materials completed by the manufacturing method of FIG. 1.

Hereinafter, for convenience of explanation, the functional tonkatsu according to Examples 1, 2, and 3 will be referred to as kimchi pork cutlet, chopped pork cutlet, and pineapple pork cutlet, respectively, according to the type of auxiliary raw material.

The organoleptic characteristics of pork cutlet were evaluated by their appearance, texture, saltiness, smell, and temperature.

In terms of appearance, it was classified into two items: appearance of appearance and appearance of cut section.

The texture was classified into three items: the toughness of the meat, the softness of the ingredients, and the moisture of the ingredients.

In the case of liver showing the degree of saltiness, two items were matched with meat and ingredients, and absorption of fried oil.

In the case of odor, two items, odor before eating and odor after eating, were determined, and sensory evaluation was carried out on a total of nine items.

The results of this sensory evaluation are shown in Table 1.

TABLE 1

In Table 1, a questionnaire is prepared based on the sensory evaluation items, and a scale for each item is a Likert scale with 1 point of "I hate extremely" at 9 out of 10 and "Extremely good" at 9 points. It was evaluated based on the Likert scale method.

This Likert scale is widely used as a survey method because it is easier for respondents to understand and judge than other scales.

The panelists consisted of five males and five females in their mid-20s and early 30s.The sensory test was conducted over two hours from 5pm to 7pm. Rinse the mouth with water before eating the sensory evaluation of the next food.

As a result of sensory evaluation, the average score of Kimchi Pork Cutlet and Pamuchi Pork Cutlet was located in the middle of the evaluation score according to "slightly good" and "usually good", and the average score of Pineapple Pork Cutlet is "normally good" and "very good" Located in the middle of

The basic pork cutlet showed a general drop in sensory evaluation results compared to kimchi, pineapple, and radish tonkatsu.

Kimchi, pineapple, and radish pork cutlet according to the present invention showed the sensory evaluation results on the appearance of the cut section, the smell before eating, and the smell after eating, better than the basic pork cutlet.

These results indicate that the tonkatsu of the present invention is improved than the conventional tonkatsu, and the sense of smell that can be appetite at the same time after cooking.

Especially in the case of pineapple pork cutlet, `` good appearance '', `` cut appearance '', `` softness of ingredients '', `` moisture of ingredients '', `` matches of meat and ingredients '', `` smell before eating '', `` eaten '' Particularly high scores.

These high scores were good because the yellow color of the pineapple harmonized with the cutlet of pork cutlet, and the meat was softened by the proteinase of pineapple, and the smell before eating and the smell after eating The taste of pork cutlet was not felt, and it was moisturized by pineapple juice.

The kimchi pork cutlet was also good after cooking, and the marinated pork cutlet was highly rated in the item `` softness of meat '', `` softness of ingredients '', `` moisture of ingredients '' and `` matches between ingredients ''.

TABLE 2

Table 2 is sold in the market with kimchi, pineapple, radish pork cutlet and conventional basic pork cutlet completed by Examples 1, 2, and 3 according to the present invention in order to prove the nutritional superiority of the functional pork cutlet according to the present invention. Frozen pork cutlet was analyzed by nutritional value analysis using the auto cook program.

At this time, the water content of the existing basic pork cutlet and frozen pork cutlet is 54.18% and 57.4%, respectively, while the kimchi pork cutlet of the present invention is 75.82%, pineapple pork cutlet is 86.14%, and the radish tonkatsu is 68.57%. It was analyzed to be high.

This results from the sensory evaluation, showing that the increase in moisture acted as a major factor in the softness of the soft material of the functional pork cutlet and the moisture of the soft material according to the present invention.

The content of dietary fiber of tonkatsu for each kind is higher than that of basic pork cutlet 0.15g, frozen pork cutlet 0.0g, kimchi pork cutlet 1.53g, pineapple pork cutlet 0.27g, and radish tonkatsu 0.93g. have.

Kimchi pork cutlet had higher dietary fiber, vitamin A and vitamin C than basic pork cutlet and frozen pork cutlet. High levels of nutrients such as calcium, phosphorus and potassium.

Roasted pork cutlet had higher levels of vitamin A, beta carotene, dietary fiber, calcium and phosphorus than the basic cutlet and frozen pork cutlet.

The basic pork cutlet contains 15.34 RE (Retinol Equivalent) and beta carotene 2.22 μg, while the frozen pork cutlet does not contain vitamin A and beta carotene, while the tonkatsu pork cutlet contains vitamin A 31.17 RE, beta It contains 75.88 μg of carotene, which has been shown to be nutritionally superior to conventional pork cutlet.

In addition, the calcium and phosphorus contained in the radish tonkatsu were 28.03 mg and 193.17 mg, respectively, which were significantly higher than those of the frozen tonkatsu, 5.25 mg and 47.25 mg, respectively.

As a result, as a result of the nutritional value analysis of kimchi pork cutlet, pineapple pork cutlet, and radish tonkatsu by the functional pork cutlet manufacturing method according to the present invention, the nutrient content was higher than the conventional basic pork cutlet or frozen pork cutlet.

As described above, the functional tonkatsu according to the present invention is added to the inside of the pork by adding a vegetable food containing a component that can soften the meat, promote the decomposition of body fat, or inhibit the body's absorption of fat, taste or appearance In addition to being excellent in terms, it can lower the per gallon of pork cutlet and strengthen other nutrients, such as calcium, has the advantage of improving the taste for pork cutlet without burdening adult diseases or obesity.

Claims (2)

Preparing cut pork to cutlet to a suitable size; Basing the cut pork; Preparing a vegetable food containing protein and a lipolytic component as a raw material for pork cutlet; After adding the subsidiary material to the pork, and passing through a step for a certain time; Applying a frying cloth to the surface of the pork cutlet raw material which has been subjected to the above-mentioned meat-treating process; Frying the raw material for pork cutlet coated with the frying cloth with high temperature oil Functional pork cutlet manufacturing method comprising a. The method of claim 1, The raw material for pork cutlet is any one or two or more of the kimchi or pineapple or green radish to produce a functional pork cutlet.