KR20030083871A - A crab-burger patty - Google Patents
A crab-burger patty Download PDFInfo
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- KR20030083871A KR20030083871A KR1020020022261A KR20020022261A KR20030083871A KR 20030083871 A KR20030083871 A KR 20030083871A KR 1020020022261 A KR1020020022261 A KR 1020020022261A KR 20020022261 A KR20020022261 A KR 20020022261A KR 20030083871 A KR20030083871 A KR 20030083871A
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- crab
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- 235000013372 meat Nutrition 0.000 claims abstract description 60
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000015220 hamburgers Nutrition 0.000 claims description 35
- 235000012813 breadcrumbs Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
- 241000238557 Decapoda Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920002101 Chitin Polymers 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000238421 Arthropoda Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 게살 버거 패티에 관한 것으로써, 보다 상세하게는 다량의 게살과 절단 냉동한 게맛살을 연육 및 기타 부재료들과 혼합하므로써 게살 특유의 향미와 질감이 살아나게 하고, 여기에 키토산을 첨가하므로써 건강성을 부여한 개선된 게살 버거 패티에 관한 것이다.The present invention relates to a crabmeat patty, and more particularly, by mixing a large amount of crabmeat and chopped frozen crabmeat with meat and other ingredients to enhance the flavor and texture of crabmeat, and by adding chitosan to it. An improved crabmeat patty with health.
햄버거는 빵과 빵 사이에 적당량의 슬라이스한 야채와 소고기, 돼지고기 등의 육류 및 각종 양념과 첨가제를 적당한 크기로 초핑(chopping)한 뒤 성형하여 가열된 철판 위에서 굽거나 후라잉(flying)하여 만든 패티를 삽입하여 만드는 것이 일반적이다. 상기 햄버거용 패티의 주성분은 육류인데, 또한 육류는 산성식품으로써 이로 인하여 각종 성인병의 원인이 될 수 있다는 부정적인 이미지가 강해지고 있다.Hamburgers are made by chopping an appropriate amount of sliced vegetables, meat such as beef, pork, and various seasonings and additives between bread and bread, forming them, baking them, and baking them on a heated griddle. It is common to create a patty by inserting it The main ingredient of the patty for hamburgers is meat, and the meat is also an acidic food, which has a negative image that can cause various adult diseases.
또한, 경제력의 향상으로 다양한 기호식품을 원하는 소비자의 요구에 부응하여, 햄버거 패티는 육류와 전분 등으로 이루어진다는 고정관념에서 벗어나 김치, 불고기, 치즈, 야채, 어류, 새우 및 피자 등을 적용한 다양한 제품이 출시되고 있다. 그러나, 게는 단위 중량 대비 불가식부의 함량이 높아서 적극적으로 이용되지 못한 실정이다.In addition, in response to the demands of consumers who want a variety of favorite foods by improving economic power, a variety of products that apply kimchi, bulgogi, cheese, vegetables, fish, shrimp, and pizza are released from the stereotype that hamburger patties consist of meat and starch. Is being released. However, crab is not actively used due to the high content of the insoluble part per unit weight.
게는 절지동물 십각목(十脚目) 파행아목(爬行亞目)에 속하는 갑각류의 총칭으로서, 우리나라에서는 경제성으로 보아 동해에서는 털게·대게, 남해와 서해에서는 꽃게·민꽃게·두점박이민꽃게·칠게·방게, 제주에서는 홍색민꽃게를 많이 잡고 있다. 게는 맛이 좋고 단백질이 풍부하며 지방이 적으므로 담백하여 예로부터 식용으로 되어지고 있으며, 고서인 《규합총서》에는 게의 보관법, 게젓 담그는 법, 게 굽는 법, 게찜 만드는 법 등이 소개되어 있고, 게의 금식(禁食)에 관한 주의사항도 적고 있다. 즉, 게살은 풍부한 단백질원이며, 특유의 향미를 가지고 있어서 예로부터 게장, 게찜, 게탕 등으로 이용되어 왔고, 식품가공기술의 발달로 게살패티 등의 가공식품으로 제조되고 있다.Crab is a generic name for the crustacean belonging to the arthropod Decalogue, and it is economically regarded in our country. Many crabs are caught in red crabs in Jeju. The crab is delicious, rich in protein, and low in fat, making it light and edible since ancient times. There are also some precautions regarding fasting crabs. In other words, crab meat is a rich source of protein, has a unique flavor and has been used in crab, steamed crab, crab bath, etc., and has been manufactured as processed foods such as crab meat patties due to the development of food processing technology.
또한, 불가식부라 여겨져서 폐기되던 게껍질에 함유된 키틴 및 불용성인 상기 키틴을 적당한 가공처리를 하여 제조한 키토산은 최근 우수한 생리활성능이 밝혀지고 있으며, 이에 따른 다양한 가공방법이 개발되고 있다.In addition, chitosan prepared by proper processing of chitin and insoluble chitin contained in the crab shell, which is considered to be indelible, has recently been found to have excellent physiological activity, and various processing methods have been developed.
게살을 가공한 경우는 한성기업, 천일식품 등에서 게맛살이나 소량의 게살을 갈아서 혼합한 후 성형한 제품으로 게살버거튀김, 게살버거 등이 있으나, 상기와같은 제품으로는 게살 특유의 조직감과 풍미를 느낄 수 없는 문제점이 있었으며, 상기 제품들은 빵가루 부위의 분리가 잘 일어나는 문제점이 있었다.When crab meat is processed, it is a product made by grinding crab meat or a small amount of crab meat at Hansung Corporation, Cheonil Food, etc., and it is a crab meat burger, crab meat burger, etc. There was a problem that could not be felt, the products had a problem that separation of the bread crumbs well.
이에 본 발명의 발명자들은 상기와 같은 문제점을 해결하기 위하여 연구노력한 결과, 일반적인 햄버거 패티용 구성성분에 다량의 게살과 절단 냉동한 게맛살을 첨가하여 혼합할 경우 게살의 풍미와 조직감을 살릴 수 있으며, 또한 키토산을 소정량 첨가하므로써 키토산의 건강성을 햄버거 패티에 부여할 수 있음을 알게되어 본 발명을 완성하였다.Thus, the inventors of the present invention, as a result of research efforts to solve the above problems, when adding a large amount of crab meat and chopped frozen crab meat to the ingredients for a general hamburger patty can be mixed with the flavor and texture of crab meat, In addition, by knowing that the addition of a predetermined amount of chitosan can impart the health of chitosan to the hamburger patty and completed the present invention.
따라서, 본 발명은 게살의 풍미와 조직감이 살아있으며, 키토산의 첨가에따라 건강성을 향상시킨 게살 버거 패티를 제공하는데 그 목적이 있다.Accordingly, an object of the present invention is to provide a crab burger patty that has a lively flavor and texture of crab meat and improves health by adding chitosan.
도 1은 본 발명의 게살 버거 패티가 적용된 버거의 일례를 간단하게 나타낸 그림이다.1 is a diagram briefly showing an example of a burger to which the crab meat patty patty of the present invention is applied.
본 발명은 햄버거 패티에 있어서, 패티 100 중량부에 대하여 연육 10 ∼ 50 중량부, 게살 5 ∼ 50 중량부, 절단 냉동한 게맛살 5 ∼ 30 중량부, 키토산 0.01 ∼ 2.0 중량부, 전분 1 ∼ 10 중량부 및 빵가루 10 ∼ 80 중량부를 포함하는 게살 햄버거 패티를 특징으로 한다.The present invention is a hamburger patty, 10 to 50 parts by weight of meat, 5 to 50 parts by weight of crab meat, 5 to 30 parts by weight of chopped frozen crab meat, 0.01 to 2.0 parts by weight of chitosan, starch 1 to 10 parts by weight A crabmeat hamburger patty comprising 10 parts by weight and 10 to 80 parts by weight of breadcrumbs.
이에 본 발명을 보다 구체적으로 설명하면 다음과 같다.The present invention will be described in more detail as follows.
본 발명은 게살과 절단 냉동한 게맛살을 연육 및 기타 부재료들과 혼합하므로써 게살 특유의 향미와 질감이 살아나게 하고, 여기에 키토산을 첨가하므로써 건강성을 부여한 개선된 게살 버거 패티에 관한 것이다.The present invention relates to an improved crab burger patty which is made by mixing crabmeat and chopped frozen crabmeat with meat and other subsidiary ingredients to enhance the flavor and texture unique to crabmeat, and add health to it by adding chitosan.
튀김옷을 입혀서 제조하는 패티의 경우, 고급 연육(AA급)을 절단(silent cutting)하여 탄력성을 부여한 연육을 10 ∼ 50 중량부 사용하는데, 이때 10 중량부 미만이면 패티의 탄력이 약하고, 50 중량부를 초과하여 사용되면 게맛살과 맛과 조직이 비슷해진다.In the case of a patty manufactured by wearing a frying cloth, 10 to 50 parts by weight of the soft meat (AA grade) that has been elastically cut is used. If the amount is less than 10 parts by weight, the patty has a weak elasticity and 50 parts by weight. When used in excess, the taste and texture become similar to crab meat.
본 발명에 따른 게살 버거 패티는 게살 특유의 향미와 조직감을 부여하기 위하여 게살을 첨가하고 이와 별도로 냉동 절단한 게맛살을 다시 냉동한 상태로 햄버거 패티 혼합물에 포함시키는 것이 특징이다.The crabmeat patty patty according to the present invention is characterized in that the crabmeat is added in order to give the crab meat a unique flavor and texture, and the crabmeat meat is separately frozen into the hamburger patty mixture in a frozen state.
먼저, 선별이 잘 되어진 냉동 게살을 12 ∼ 24 시간에 걸쳐서 자연 해동하여 게살 특유의 풍미가 유지되도록 하여 완전해동시킨 게살을 5 ∼ 50 중량부 사용하는데, 이때 상기 게살을 5 중량부 미만 사용하면 게살의 천연감이 부족하고, 50 중량부를 초과하여 사용하면 패티의 결착력이 부족하여지며, 가격이 매우 비싸지게 된다.First, frozen frozen crab meat is thawed over 12 to 24 hours to maintain the unique flavor of crab meat, and 5 to 50 parts by weight of the completely thawed crab meat is used. The lack of natural feeling, when used in excess of 50 parts by weight of the binding of the patties will be insufficient, the price will be very expensive.
게맛살은 일반적으로 연육을 주성분으로 하고, 전분, 식염, 설탕, 조미료, 글리신과 게향 및 식용색소 등을 혼합하여 숙성, 살균가열 조리하여 제조된 가공 게맛살을 사용하는데, 상기 가공 게맛살을 냉동한 다음 게맛살 전용 절단기를 사용하여 두께 3 ∼ 4 ㎜로 절단한 다음 다시 냉동시킨다. 상기와 같은 조작에 의하여, 게맛살을 기타 부재료와 혼합할 경우 게맛살의 조직이 풀어지고 뭉게지므로써 손실되는 게맛살 특유의 조직감을 살릴 수 있다.Crab meat is generally processed meat crab meat, prepared by mixing starch, salt, sugar, seasoning, glycine and crab, food coloring, etc. Then, using a dedicated crab meat cutter, cut to 3-4 mm in thickness, and then freeze again. By the above operation, when the crab meat is mixed with other subsidiary materials, the texture of the crab meat can be saved by releasing and lumping the crab meat.
상기와 같이 준비한 절단 냉동 게맛살을 5 ∼ 30 중량부 사용하는데, 이때사용량이 5 중량부 미만일 경우 게맛살 특유의 조직감이 약하며, 30 중량부를 초과하여 사용하면 게맛살과 맛과 조직이 비슷하여서 햄버거용 패티로 부적절하다.5 to 30 parts by weight of the cut frozen crab meat prepared as described above is used, when the amount used is less than 5 parts by weight, the unique texture of the crab meat is weak, and when used in excess of 30 parts by weight, the hamburger meat tastes and texture is similar. Inappropriate as a dragon patty.
본 발명에서는 건강성을 부여하기 위한 재료로써 키토산을 사용하는데, 키토산의 우수한 기능성과 건강성은 다양한 문헌에 밝혀져 있다. 상기와 같은 특성을 가진 키토산을 본 발명의 햄버거 패티에 적용시키되, 일반적으로 사용되는 키토산을 사용할 수 있는데, 사용량은 0.01 ∼ 2.0 중량부이며, 이때 사용량이 0.01 중량부 미만이면 키토산의 기능성이 약해질 가능성이 있고, 2.0 중량부를 초과하면 키토산의 떫은맛이 발생될 가능성이 많으며, 패티의 가격이 비싸지게 된다.In the present invention, chitosan is used as a material for imparting health. The excellent functionality and health of chitosan have been found in various literatures. Chitosan having the above characteristics is applied to the hamburger patty of the present invention, but can be generally used chitosan, the amount of use is 0.01 to 2.0 parts by weight, if the amount is less than 0.01 parts by weight of the functionality of chitosan will be weakened There is a possibility, and if it exceeds 2.0 parts by weight, the astringent taste of chitosan is likely to occur, and the patty becomes expensive.
상기와 같은 주재료 외에, 재료간의 혼합이 잘 이루어지고 결착력을 좋게 하기 위하여 전분을 사용하고, 통상적으로 사용되는 각종 조미료 및 기타 첨가제를 사용할 수 있다. 사용되는 조미료와 기타 첨가제의 종류와 양은 특별히 한정하지 않으며, 당업자의 필요에 따라 적절하게 조절할 수 있다.In addition to the main material as described above, it is possible to use starch in order to mix the materials well and to improve the binding force, and various seasonings and other additives commonly used. The type and amount of seasonings and other additives used are not particularly limited and may be appropriately adjusted according to the needs of those skilled in the art.
상기한 바와 같이, 제조된 본 발명의 게살 버거 패티용 혼합물을 햄버거 패티에 적당한 모양으로 성형한 다음, 가열된 철판 위에서 굽거나 튀김옷을 입혀서 유탕에서 후라잉 조리하는 통상의 햄버거 패티 조리법으로 조리하므로써 게살 특유의 향과 맛 및 조직감을 가지며, 키토산이 부여되어 건강성이 향상된 게살 버거 패티를 제조할 수 있다.As described above, the prepared crabmeat patty patty mixture of the present invention is molded into a hamburger patty in a suitable shape, and then cooked using a conventional hamburger patty recipe, which is baked on a heated iron plate or coated with fried clothes and cooked in a frying pan. Crab burger patties having a unique aroma, taste, and texture, and are endowed with chitosan, can be manufactured with improved health.
이하, 본 발명을 실시예에 의하여 구체적으로 설명하는바, 다음 실시예에 의하여 본 발명이 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the following Examples.
실시예Example
냉동 블록으로 입고 받은 게살을 16 시간동안 자연 해동하여 완전해동시키고, 냉동 게맛살(동원F&B사 제품)은 전용커터를 사용하여 두께 3 ∼ 4 ㎜이 되도록 절단한 다음 다시 냉동시켰다.The crab meat received in the frozen block was thawed completely for 16 hours and completely thawed. The frozen crab meat (from Dongwon F & B) was cut to a thickness of 3 to 4 mm using a dedicated cutter and then frozen again.
저음커터(silent cutting)로 절단하여 연육에 탄력성을 부여한 다음 믹서에서 2분간 혼합하여 준비한 AA급인 고급 연육 40 중량부, 여기에 완전해동한 게살을 30 중량부, 키토산(영덕키토산) 0.1 중량부, 전분 5 중량부, 시즈닝으로 게파우더 2 중량부, 게엑기스 2.5 중량부와 양파 4 중량부, 설탕 0.5 중량부, 식염 0.5 중량부, MSG 0.3중량부, 인산염 0.1 중량부를 3분 동안 혼합한 다음 상기 절단하여 냉동시킨 게맛살 15 중량부 첨가하여 2 분 동안 혼합한 후 성형하여, 버터, 빵가루를 입힌 뒤 통상의 햄버거 패티 조리방법으로 조리하였다.40 parts by weight of AA grade high quality beef prepared by mixing with a cutting machine (silent cutting) and then mixing in a mixer for 2 minutes, 30 parts by weight of fully thawed crab meat, 0.1 part by weight of chitosan (Youngdeok chitosan), 5 parts by weight of starch, 2 parts by weight of crab powder, 2.5 parts by weight of crab extract and 4 parts by weight of onion, 0.5 parts by weight of sugar, 0.5 parts by weight of salt, 0.3 parts by weight of MSG, 0.1 parts by weight of phosphate, followed by mixing for 3 minutes 15 parts by weight of the cut and frozen crab meat was added, mixed for 2 minutes, molded, coated with butter and breadcrumbs, and cooked according to a conventional hamburger patty cooking method.
비교예 1Comparative Example 1
상기 실시예와 동일한 방법으로 햄버거 패티를 제조하되 게맛살을 냉동시키지 않고 분쇄하여 첨가한 다음 성형하여 통상의 햄버거 패티 조리방법으로 조리하였다.A hamburger patty was prepared in the same manner as in the above example, but without being frozen, the crab meat was pulverized, added, and then molded and cooked by a conventional hamburger patty cooking method.
실험예 : 관능검사Experimental Example: Sensory Test
상기 실시예와 비교예 1 에 따라 제조된 햄버거용 패티를 햄버거용 빵 사이에 삽입하여 제조한 햄버거를 사용하여 다음과 같은 방법으로 관능검사를 실시하였다. 이때 관능검사에 참여한 인원은 50 인이었으며, 햄버거를 주로 이용하는소비자 계층이 10 ∼ 30 대임을 감안하여 연령대를 조정하였으며, 10대 20명, 20대 20명, 30대 10 명으로 하였으며, 각각의 성비는 1 : 1 로 하여 실시하였다.Using the hamburger manufactured by inserting the hamburger patty prepared according to the Example and Comparative Example 1 between the hamburger buns, the sensory test was carried out in the following manner. At this time, 50 people participated in the sensory test, and the age group was adjusted in consideration of the 10-30 generation of consumers who mainly use hamburgers. The age group was 20, 20, 20, 30, 10, respectively. Was carried out as 1: 1.
관능검사 측정항목과 그 측정결과는 다음 표 1 에 나타내었다. 향미는 게살의 맛이 느껴지는 정도를 기준으로 하여 측정하였으며, 게살의 맛이 강하게 느껴지는 것을 9점으로 하였다. 조직감은 게살 특유의 쫄깃함이 느껴지는 정도를 기준으로 하여 측정하였으며, 쫄깃함이 강하게 느껴지는 것을 9점으로 하였다. 결착도는 패티의 혼합물이 서로 결착되는 정도를 비교 측정하였으며, 결착도가 좋을수록 높은 점수를 부여하였다.Sensory test measurement items and their measurement results are shown in Table 1 below. Flavor was measured based on the degree of taste of crab meat, and the taste of crab meat was strongly expressed as 9 points. The texture was measured based on the degree of feeling of chewy peculiarity of crabmeat, and 9 points of feeling of chewyness was made strong. The degree of binding was measured to compare the degree of binding of the mixture of the patties with each other, the higher the degree of binding gave a higher score.
상기 표 1 에 나타낸 바와 같이, 외관은 본 발명의 실시예에 따라 제조된 게살 버거 패티가 우수하게 나타났는데 특히 기존의 제품을 사용한 비교예 2보다 더욱 우수한 것으로 나타났다. 향미는 게살특유의 향미를 중점으로 하여 측정한 결과 실시예가 월등히 우수하게 나타났으며, 다량의 게살과 게맛살을 사용하였기 때문에 우려되던 패티 조성물 사이의 결착정도를 측정한 결착도도 비교예 1 또는 2 보다 본 발명의 실시예에 따른 게살 햄버거 패티가 현저하게 높은 결착정도를 나타냄을 알 수 있었다. 또한, 전체적인 선호도가 비교예 1 또는 2보다 높은 수치를 나타내므로써 외관, 향미, 조직감 또는 결착도에서 높은 수치를 보인 본 발명의게살 햄버거 패티가 우수함을 알 수 있었다. 따라서, 본 발명의 실시예에 의하여 제조된 게살 버거 패티가 햄버거용 패티로 사용될 경우 게살 특유의 향미와 조직감을 얻을 수 있으며, 첨가된 키토산에 의한 건강성을 기대할 수 있다.As shown in Table 1, the appearance was excellent in the crab burger patty prepared according to the embodiment of the present invention, in particular it was better than Comparative Example 2 using the existing product. Flavor was measured by focusing on the unique flavor of crab meat, and the result of the present invention was excellent. The degree of binding between the patty composition, which was concerned because a large amount of crab meat and crab meat was used, was also measured in Comparative Example 1 or Crab hamburger patty according to an embodiment of the present invention than 2 was found to exhibit a significantly higher degree of binding. In addition, it was found that the crab burger patty of the present invention showed a high value in appearance, flavor, texture, or binding degree by showing a higher overall preference than Comparative Example 1 or 2. Therefore, when the crab burger patty prepared according to the embodiment of the present invention is used as a patty for hamburgers, the flavor and texture unique to crab meat can be obtained, and the health of the added chitosan can be expected.
상기한 바와 같이, 본 발명에 따르면 게살 특유의 향미가 부여되고 절단 냉동한 게맛살을 첨가하므로써 게맛살의 조직감이 살아있는 게살 버거 패티를 제조할 수 있으며, 우수한 기능성이 확인된 키토산을 햄버거 패티에 첨가하므로써 상기 키토산의 영양적 특성이 햄버거 패티에 발현될 것을 기대할 수 있는 효과가 있다. 또한, 게살과 키토산을 사용하므로써 햄버거의 이미지 고급화시킬 수 있어 구매력의 향상을 도모할 수 있는 부가적인 효과를 기대할 수 있다.As described above, according to the present invention, the crab meat patties can be prepared by adding the crab meat unique flavor and cutting frozen crab meat, and the chitosan patty having excellent functionality can be added to the hamburger patty. As a result, the nutritional properties of the chitosan are expected to be expressed in the hamburger patty. In addition, by using crab meat and chitosan, the image of the hamburger can be enhanced, so that an additional effect of improving the purchasing power can be expected.
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| KR100744830B1 (en) * | 2006-03-24 | 2007-08-01 | 주식회사 롯데리아 | Composition of batter mix and process for cheese patty using same |
| KR102602101B1 (en) | 2023-05-09 | 2023-11-14 | 주식회사 꼬메스 | Crab wasabi, its manufacturing methode and packaging method |
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| KR830008512A (en) * | 1982-01-22 | 1983-12-10 | 반재윤 | Food production method of dough made mainly of shrimp meat |
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| JPH03104027A (en) * | 1989-09-18 | 1991-05-01 | Sony Corp | Objective lens driver |
| JPH0833465A (en) * | 1994-07-22 | 1996-02-06 | Ajinomoto Co Inc | Patty using fish or shellfish |
| KR100402287B1 (en) * | 2001-03-13 | 2003-10-22 | 양영국 | A manufacturing method of patties a low amount of cholestrol |
| KR20030024143A (en) * | 2001-09-17 | 2003-03-26 | 에프엔에프 주식회사 | Method for manufacturing shrimp patty |
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| KR102602101B1 (en) | 2023-05-09 | 2023-11-14 | 주식회사 꼬메스 | Crab wasabi, its manufacturing methode and packaging method |
| KR102611864B1 (en) | 2023-05-09 | 2023-12-08 | 주식회사 꼬메스 | Crab wasabi |
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