KR20040017994A - The sandwitch shape ham cutlet and manufacturing method of the same - Google Patents

The sandwitch shape ham cutlet and manufacturing method of the same Download PDF

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Publication number
KR20040017994A
KR20040017994A KR1020020050263A KR20020050263A KR20040017994A KR 20040017994 A KR20040017994 A KR 20040017994A KR 1020020050263 A KR1020020050263 A KR 1020020050263A KR 20020050263 A KR20020050263 A KR 20020050263A KR 20040017994 A KR20040017994 A KR 20040017994A
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ham
cutlet
manufacturing
weight
press
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KR1020020050263A
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Korean (ko)
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신창기
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신창기
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Provided are a sandwich shaped ham cutlet and its manufacturing method. The manufactured sandwich shaped ham cutlet is characterized in that a pizza sauce is stuffed between two slices of ham. CONSTITUTION: A manufacturing method of a sandwich shaped ham cutlet comprises the steps of: slicing press ham; mixing 34-45 wt.% of a pizza sauce, 25-35 wt.% of mozzarella cheese, 10-15 wt.% of onion, 5-10 wt.% of pimento, 3-5 wt.% of Agaricus bisporus, 3-5 wt.% of soy protein and 3-5 wt.% of olive flesh; and preparing a sandwich shaped ham cutlet by using 15-35 wt.% of two slices of press ham, 15-25 wt.% of the pizza sauce mixture, 10-15 wt.% of batter mix and 35-60 wt.% of crumbs.

Description

샌드위치 형상의 햄 커틀릿 제조방법과 그 식품{The sandwitch shape ham cutlet and manufacturing method of the same}Sandwich shape ham cutlet and manufacturing method of the same

본 발명은 샌드위치 형상의 햄 커틀릿 냉동식품 제조방법과 그 식품에 관한 것으로서, 특히 위생적인 가공공정을 거쳐 살균 처리된 프레스 햄을 주원료로 사용하고 햄과 햄 사이에 피자소스와 치즈 등 피자(Pizza)의 토핑(Topping)소재를 내장하고 빵가루를 입혀 냉동한 식품의 제조에 관한 것이다.The present invention relates to a sandwich-shaped ham cutlet frozen food manufacturing method and its food, and in particular, using a press ham sterilized through a hygienic processing process as the main raw material and a pizza such as pizza sauce and cheese between the ham and the ham (Pizza) Topping of (Topping) The material is embedded and breaded to the manufacture of frozen foods.

돼지고기를 이용한 가공식품은 햄 · 소시지류를 비롯하여 돼지고기커틀릿(Pork cutlet), 육포, 완자류, 탕수육 등이 있으며, 이중 돼지고기 커틀릿은 일본어에서 유래한 '돈까스'라는 이름으로 널리 식용되고 있다.Pork processed foods include ham and sausages, pork cutlet, beef jerky, meatball, sweet and sour pork, and pork cutlets are widely used in the name of pork cutlet originated from Japanese. .

그리고 돼지고기 커틀릿과 관련하여 출원자 '동원푸드 서비스(주)'에서 '커틀릿 및 그 제조방법(특허출원번호 10-1999-0033820)'에 의하면 돼지고기 및 쇠고기 중 선택된 육류를 이용하여 케첩, 치즈 향 물질, 양파, 후추, 버터, 마늘 및 수분을 포함하는 조성물로 소스 층을 만들거나 양파, 옥수수, 페퍼로니, 피망, 햄, 치즈 및 양송이 중 선택된 하나 이상을 포함하는 것을 특징으로 한 토핑 층을 이루는 커틀릿 제조방법이 종래의 기술로 시도된 바 있다. 또한 출원인 '한국원자력연구소 김성년'의 '위생적, 영양적으로 안전한 분쇄육 제품(출원번호 10-1998-0031422)'에 의하면 항산화제가 첨가된 분쇄육 제품에 방사선을 조사하여 제품을 위생적이고 영양적으로 안전하도록 가공하는 방법에 관한 것으로, 제품 제조 시에 항 산화제를 첨가하여 가열 처리한 후 포장하고 0.5~10 kGy의 범위에서 감마선(γ-선) 또는 전자선 등의 방사선을 처리하는 것을 특징으로 하는 가공방법으로서 제품에 오염된 병원성, 부패성 미생물을 사멸시키고, 가열과 방사선 처리에 의해 발생되는 지방산패를 억제시켜 유통 및 저장성을 개선시키고자 시도한 분쇄육 패티류 및 커틀릿 제품이 있으나 방사선 처리에 의한 식품의 또 다른 불안감이 내재되어 있다.In addition, according to the applicant 'Dongwon Food Service Co., Ltd.' in the 'cutlet and its manufacturing method (Patent Application No. 10-1999-0033820) in connection with the pork cutlet, ketchup, cheese flavor using meat selected from pork and beef Cutlets to form a sauce layer with a composition comprising a substance, onion, pepper, butter, garlic and water or topping layers comprising at least one selected from onions, corn, pepperoni, bell peppers, ham, cheese and mushrooms Manufacturing methods have been tried in the prior art. In addition, according to the applicant, 'Korea Atomic Energy Research Institute Kim Seong-Yeon', 'hygienic and nutritionally safe ground meat products (Application No. 10-1998-0031422),' The present invention relates to a method for safely processing, wherein the product is processed by adding an antioxidant to heat the product, and then packaged and treated with radiation such as gamma (γ-ray) or electron beam in the range of 0.5 to 10 kGy. As a method, there are pulverized meat patties and cutlet products which are intended to kill pathogenic and perishable microorganisms contaminated with products and to improve distribution and storage by inhibiting fatty acid plaques generated by heating and radiation treatment. Another anxiety is inherent.

그러나 본 출원과 같이 프레스 햄을 주 소재로 시도한 커틀릿 식품 또는 피자 소스를 내장한 햄 커틀릿 식품은 아직 없으며 더욱이 돼지고기나 쇠고기 등 육류를 주원료로 한 커틀릿은 도축장의 위생적인 처리에도 불구하고 도체의 장관 내에 서식하는 각종 세균, 특히 리스테리아(Listeria), 살모넬라(Salmonella)등 병원성 세균의 오염에 효과적으로 제어하지 못하는 실정이다. 따라서 이와 같은 축산물 가공품의 위생규격에 세균의 항목이 삭제되는 등 위생상의 문제에도 불구하고 조리 시에 가열처리하면 세균이 사멸된다는 논리에 의해 국민 식품위생의 사각지대에 처해 있으며 위생당국과 소비자보호원, 소비자 단체, 유통업체, 가공 및 제조업체간 소모적인 분쟁이 반복되고 있다.However, there are no cutlet foods that attempted press ham as the main material or ham cutlet foods with pizza sauce as in the present application. Moreover, cutlets mainly made of meat such as pork and beef are not suitable for carcasses despite the hygienic treatment of slaughterhouse. Various bacteria inhabiting therein, especially Listeria, Salmonella (Salmonella), such as the situation that can not effectively control the contamination of pathogenic bacteria. Therefore, despite the hygiene problems such as the deletion of bacteria items in the sanitary standards of livestock products, the foods are placed in the blind spot of national food hygiene by the logic that bacteria are killed when heated during cooking. Consuming disputes continue between consumer groups, distributors, processing and manufacturers.

이와 관련하여 축산물가공법의 품목별 개별기준에는 세균항목이 삭제되었지만 식품위생법 상 가공식품이 병원성세균에 오염되어서는 아니 된다는 처벌규정이 있어 이 규정으로 단속할 법적 근거는 남아 있으므로 도축장에서 일단 세균에 오염된 원료를 사용하여 식육 제품의 제조 · 가공 시에 근본적으로 위생적인 식품을 제조하기는 어렵다. 일부 제조업체에서는 적법한 커틀릿을 제조하기 위해 가공공정에 살균공정을 취하고 있으나 식감 등 풍미가 저하되고 수율이 떨어지는 등 기호성과 경제성이 동시에 나빠져서 산업이 위축이 되고 있는 실정이다.In this regard, the individual criteria for each item in the Livestock Products Processing Act have deleted the bacterial items, but there is a punishment provision that processed foods should not be contaminated with pathogenic bacteria under the Food Sanitation Act.There are still legal grounds to crack down on these regulations. It is difficult to produce foods that are fundamentally hygienic in the manufacture and processing of meat products using raw materials. Some manufacturers are using sterilization in the processing process to manufacture legitimate cutlets, but the industry is shrinking due to the deterioration of taste and economics such as deterioration of taste such as texture and yield.

동 출원에 의한 햄 커틀릿은 축육의 원료가 도축 당시부터 미생물에 의한 위생상태가 불완전하더라도 햄의 제조 공정중에 가열 살균에 의해 안전성이 확보되어 국민 식품 위생에 기여할 수 있으며, 피자와 커틀릿의 두가지 맛을 한 제품으로 구현하였으며, 조리 후에 소스를 가할 필요가 없어 편의성과 경제성을 동시에 취하는 발명이라 할 수 있다.Ham cutlet according to this application can secure the safety by heat sterilization during ham manufacturing process even if raw material of the meat is incomplete from the slaughter, and can contribute to national food hygiene, and it has two flavors of pizza and cutlet. It is implemented as one product, and it can be said that it is an invention that takes convenience and economy at the same time without adding sauce after cooking.

본 발명은 샌드위치 형상의 햄 커틀릿 냉동식품 제조방법과 그 식품에 관한것으로서, 특히 위생적인 가공공정을 거쳐 살균처리된 프레스 햄을 주원료로 사용하고 햄과 햄 사이에 피자소스와 치즈 등 피자(Pizza)의 토핑(Topping)소재를 내장하여 빵가루를 묻혀 냉동한 식품으로서 식품 위생상 안전에 기여할 수 있으며, 피자와 커틀릿의 두 가지 맛을 한 제품으로 구현하였으며, 조리 후에 소스를 가할 필요가 없어 편의성과 경제성을 동시에 취하는 효과가 있다.The present invention relates to a sandwich-shaped ham cutlet frozen food manufacturing method and its food, in particular, using a press ham sterilized through a hygienic processing process as a main raw material and pizza such as pizza sauce and cheese between ham and ham (Pizza) It is a food frozen in bread crumbs that is embedded with topping material, which contributes to food hygiene safety. It is realized as a product with two flavors of pizza and cutlet, and it does not need to add sauce after cooking. Take effect at the same time.

우리나라 도축장에서 생산되는 식육은 도체의 장관에서 유래한 미생물에 의해 오염되어 통상 104~ 106CFU/g 의 생균이 존재하며, 특히 병원성 세균인 리스테리아(Listeria), 살모넬라(Salmonella) 등의 세균 오염에 노출되어 있다. 게다가 염지를 하거나 분쇄육 가공품의 경우 양파나 향신료 등 야채류를 첨가하면서 이에 유래한 미생물은 공정이 진행되면서 계속 증식하여 최종 단계에서는 오염 수준은 더욱 높아 지게된다.Meat produced in slaughterhouses in Korea is contaminated by microorganisms derived from carcasses in the intestine, so there are usually 10 4 to 10 6 CFU / g of live bacteria. Exposed to In addition, in the case of salted or ground meat products, the microorganisms derived from the addition of vegetables such as onions and spices continue to multiply as the process proceeds, and the level of contamination becomes higher at the final stage.

본 발명에 의한 샌드위치 형상의 햄 커틀릿 제조방법과 그 식품은 프레스 햄 제조공정에서 일반세균은 물론 병원성 미생물도 가열에 의한 살균공정에서 사멸되어 위생적으로 안전하고, 피자 소스를 주 소재로한 내장된 토핑물은 대조구인 일반 커틀릿 식품과 비교 시, 새로운 풍미, 식감 등을 제공하므로 커틀릿을 즐기면서 동시에 피자의 맛을 느낄 수 있어 기호성을 높이고 축육과 야채를 골고루 섭취할 수 있는 영양적 균형을 꾀한 식품으로 소비를 촉진시킬 수 있는 효과가 있다.Sandwich-shaped ham cutlet manufacturing method and the food according to the present invention is killed in the sterilization process by heating the general bacteria as well as pathogenic microorganisms in the press ham manufacturing process is hygienic and safe, built-in toppings mainly based on pizza sauce Water provides a new flavor and texture compared to the regular cutlet food, which is a control, so you can enjoy the cutlet and taste the pizza at the same time, improving palatability and eating nutritionally balanced vegetables and meat. There is an effect that can promote consumption.

도 1은 본 발명의 제조 공정도1 is a manufacturing process diagram of the present invention

도 2는 본 발명에 의한 식품의 단면도2 is a cross-sectional view of the food according to the present invention

*도면의 주요부분에 대한 부호의 설명** Description of the symbols for the main parts of the drawings *

1 : 피자 소스 층1: pizza sauce layer

2 : 프레스 햄 층2: press ham layer

3 : 배터믹스 액 층3: Batter Mix Liquid Layer

4 : 빵가루 층4: bread crumb layer

본 발명에 사용하는 햄은 일반적인 프레스 햄의 제조방법과 같다.Ham used in the present invention is the same as the production method of a general press ham.

즉, 돼지고기 덩이와 잘게 세절된 지방, 전분, 양파 등 야채 분쇄물, 식염과 후추 등 향신료, 아질산 나트륨 등 발색제를 진공 상태가 유지되는 믹서에 넣어 혼합한다.In other words, pork loaf, finely chopped fat, starch, ground vegetables such as onions, spices such as salt and pepper, and coloring agents such as sodium nitrite are mixed in a vacuum mixer.

혼합과 염지, 숙성이 된 돼지고기 혼합물을 스터퍼(Stuffer)를 이용하여 자루처럼 만들어진 필름 내에 채우고 이를 알루미늄 끈으로 밀봉하거나, 리테이너(Retainer)에 담아 일정한 형태로 성형한다. 성형된 돼지고기 혼합물은 레토르트(Retort)나 훈연실(Smoke House)에서 가열과 훈연을 한 다음, 냉각하여 프레스 햄(Press Ham)을 완성한다.Mixed, salted, and aged pork mixtures are filled in a bag-like film using a stuffer and sealed with an aluminum string, or placed in a retainer to form a uniform shape. The molded pork mixture is heated and smoked in a retort or smoke house and then cooled to complete the press ham.

프레스 햄을 감싸고 있는 포장 필름을 벗겨내고 슬라이서(Slicer)로 두께 2 ~ 5mm정도 얇게 썬다.Peel off the wrapping film surrounding the press ham and slice it thinly with a slicer.

소스는 토마토 케첩을 주 소재로 한 피자 소스에 모짜렐라 치즈, 양파, 피망, 올리브 과육 등을 잘게 썬 것과 함께 버무려 소스 혼합물을 준비한다.Sauce is mixed with tomato ketchup and pizza sauce with mozzarella cheese, onions, bell peppers, and olive flesh to prepare a sauce mixture.

얇게 썬 햄 위에 미리 준비한 소스를 적량 얹어 펴고 이 위에 같은 햄을 덮어 샌드위치 형상으로 만든다.Spread the appropriate sauce on a sliced ham and cover it with a sandwich to form a sandwich.

이와 같이 제조된 조성물은 밀가루와 난백, 후추, 식염 등으로 혼합된 배터믹스(Battermix)를 물에 풀어 묽게 반죽한 것을 바르고 빵가루를 묻혀서 소스가 내장된 샌드위치 형상의 햄 커틀릿을 완성한다.The composition prepared as described above is a battermix (Battermix) mixed with flour, egg white, pepper, salt, etc., diluted with water, applied with thin dough, and covered with bread powder to complete a sandwich-shaped ham cutlet with sauce.

이하에서 본 발명의 바람직한 실시 예를 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.

가. 프레스 햄을 제조하는 방법end. How to Make a Press Ham

1) 돼지고기를 5~10℃로 냉각하고 2~3cm 크기의 덩어리가 되게 자르고, 식염, 후추, 간장, pH조정제, 아질산 나트륨, 조미료, 향신료 등을 정제수에 용해시킨 염지액을 만들고, 돈지방, 전분, 난백 등을 미세하게 갈아서 진공 믹서에 담아 진공상태를 유지하면서 골고루 혼합하여 배합물을 만든다.1) Cool the pork to 5 ~ 10 ℃ and cut it into chunks of 2 ~ 3cm size, and make salt solution in which salt, pepper, soy sauce, pH adjuster, sodium nitrite, seasoning and spices are dissolved in purified water. Finely grind starch, egg whites, etc. into a vacuum mixer and mix evenly while maintaining the vacuum to create a blend.

2) 진공 스터퍼(Vacuum Stuffer)로 자루 모양으로 만들어진 피브이디씨 필름(PVDC Film)에 배합물을 충전하고 알루미늄 끈으로 매듭을 지어 밀봉한다. 이 후 85~90℃에서 30~50분간 레토르트에서 살균한다. 이를 냉각하여 햄을 완성한다. 이 방법에 의해 제조된 프레스 햄은 원기둥 형상의 제품이 된다.2) Fill the formulation into a PVDC film made of a vacuum stuffer (Vacuum Stuffer) and seal it with a knot of aluminum straps. After this, sterilize in retort for 30-50 minutes at 85 ~ 90 ℃. Cool it to complete the ham. Press ham produced by this method is a cylindrical product.

3) 또 다른 성형 및 열처리 방법은 진공 스터퍼(Vacuum Stuffer)로 배합물을 직육면체의 리테이너(Retainer) 내의 셀룰로우스 필름(Cellulose Film)에 충전하고 이를 가지런히 감싼 다음 훈연실(Smoke House)에서 건열(Drying) 및 습열(Cooking), 훈증열(Smoking)을 가하여 익히고 냉각한다. 이 방법에 의해 제조된 프레스 햄은 사각기둥 형상의 제품이 된다.3) Another molding and heat treatment method is vacuum filling (Vacuum Stuffer) to fill the blend into the Cellulose Film (Cellulose Film) in the retainer of the cuboid, neatly wrapped and then dry heat in the smoke house (Smoke House) (Drying), cooking (Cooking), fumigation (Smoking) is added to cook and cool. Press ham produced by this method is a product of a square pillar shape.

나. 피자 맛 소스 혼합물 제조방법I. How to Make Pizza Flavor Sauce Mixture

1) 토마토 케첩을 주 소재로 한 피자 소스 35~45 중량 %, 모짜렐라 치즈 25~35 중량%, 양파 10~15 중량%, 대두 조직 단백 5~10중량%, 피망 5~10 중량%, 올리브 과육 3~5중량%를 고루 혼합한다.1) 35 to 45% by weight of pizza sauce, mainly tomato ketchup, 25 to 35% by weight of mozzarella cheese, 10 to 15% by weight of onion, 5 to 10% by weight of soybean tissue protein, 5 to 10% by weight of green pepper, olive flesh Mix 3-5% by weight evenly.

다. 배터믹스(Batter Mix) 제조방법All. Batter Mix Manufacturing Method

1) 밀가루, 난백, 식염, 후추 등이 혼합된 배터믹스 15~25 중량 %를 정제수 75~85 중량 %에 풀어 충분히 교반하여 배터액을 만들다.1) Dissolve 15 ~ 25% by weight of batter mix with flour, egg white, salt, pepper, etc. in 75 ~ 85% by weight of purified water and stir thoroughly to make batter liquid.

라. 피자 햄 커틀릿 제조방법la. How to Make Pizza Ham Cutlet

1) 상기 '가'에서 제조된 프레스 햄은 육절기(Slicer)를 이용하여 2~5mm 두께로 얇게 썬다.1) Press ham prepared in the 'ga' is sliced into 2 ~ 5mm thickness using a meat slicer (Slicer).

2) 상기 '나'에서 제조한 피자 소스 혼합물 적량을 상기 1)의 얇게 썬 프레스 햄 위에 얹는다.2) Place the appropriate amount of the pizza sauce mixture prepared in 'I' on the sliced press ham of 1).

3) 상기 2)의 피자소스 혼합물 위에 상기 1)의 얇게 썬 슬라이스 햄으로 덮는다.3) Cover the sliced ham of 1) above the pizza sauce mixture of 2).

4) 상기 3)의 샌드위치 형상의 조성물에 배터믹스 액을 바르고 빵가루를 도포한다.4) Batter mix is applied to the sandwich composition of 3) and bread crumb is applied.

5) 샌드위치 형상으로 완성된 피자 소스 내장 햄 커틀릿은 영하 18℃이하로 급속 동결한다.5) Sandwich-shaped pizza sauce built ham cutlet is frozen rapidly below minus 18 ℃.

본 발명은 피자(Pizza)의 풍미를 갖는 소스가 내장된 샌드위치 형상의 햄 커틀릿(Ham Cutlet)식품의 제조 과정을 포함하는 것으로 특징짓는다.The present invention is characterized by including a process for preparing a sandwich-shaped ham cutlet food in which a sauce having a pizza flavor is embedded.

본 발명에 의한 햄 커틀릿 냉동식품은 피자 소스가 내장되어 있어 가열된 식용유에 담궈 튀겨내는 것만으로 소스를 표면에 바를 필요가 없는 편의성과 새로운 피자풍미의 햄 커틀릿을 제공하는데 있다.Ham cutlet frozen food according to the present invention is to provide a new pizza flavor ham cutlet with the convenience that does not need to apply the sauce to the surface by simply immersed in a heated cooking oil is built in a pizza sauce.

본 발명에 의한 햄 커틀릿은 미리 제조된 프레스 햄(Press Ham)을 얇게 슬라이싱(Slicing)한 것 2매 사이에 피자 소스와 모짜렐라 치즈, 양파, 피망등 피자 토핑으로 주로 쓰이는 소재가 내장되어 있는 샌드위치 형상의 제품에 배터믹스(Batter Mix)와 빵가루를 입혀 냉동시킨 제품으로서 돼지고기를 주 소재로만든 돼지고기 커틀릿(Pork Cutlet, '돈까스')과 비교 시 편의성과 관능적 우수성, 그리고 돼지고기 등에서 유래한 병원성세균의 오염을 근원적으로 차단하는 위생적 효과가 있다.Ham cutlet according to the present invention is a sandwich shape in which a material mainly used as a pizza topping such as pizza sauce and mozzarella cheese, onions, and bell peppers is sandwiched between two slices of a previously prepared press ham. This product is frozen in batter mix and breadcrumbs, compared to Pork Cutlet (Pork Cutlet) made mainly from pork, and its pathogenic origin is due to pork. It has a hygienic effect that blocks the contamination of bacteria.

본 발명에 의한 햄을 이용한 커틀릿은 우리나라 특유의 돈육 부위별 소비 편중의 문제를 해소하는데 효과가 있다. 즉, 삼겹살로 일컬어지는 부위는 공급 부족현상이 생기고, 등심과 안심은 남아도는 현상이 있어 이러한 과잉의 돈육 부위를 이용하여 햄을 제조하므로 사육 농가와 소비자를 동시에 보호하여 산업발전과 물가 안정에 기여하는 효과가 있다.Cutlet using ham according to the present invention is effective in solving the problem of consumption bias for each unique pork portion. In other words, the part called pork belly has a shortage of supply, and there is a phenomenon that sirloin and tenderloin remain. Therefore, ham is manufactured using such excess pork parts, which protects farming farmers and consumers at the same time. There is a contributing effect.

Claims (3)

프레스 햄을 제조하는 방법 중에서 돼지고기를 주원료로 하여 원기둥 형상의 프레스 햄 제조방법과 사각기둥 형상의 프레스 햄 제조 방법 중에서 선택되어진 하나의 프레스 햄을 제조하여 얇게 써는 단계;A step of preparing a press ham selected from a method of manufacturing a press-shaped cylindrical ham and a method of manufacturing a square-shaped press ham using pork as a main raw material in a method of manufacturing press ham, and writing thinly; 토마토 케첩을 주 소재로 한 피자 소스 35~45 중량 %, 모짜렐라 치즈 25~35 중량%, 양파 10~15 중량%, 피망 5~10 중량%, 양송이 버섯 3~5중량%, 대두 조직 단백 3~5중량%, 올리브 과육 3~5중량%를 고루 혼합하여 만든 피자 소스 혼합물을 만드는 단계;Pizza sauce mainly tomato ketchup 35-45% by weight, mozzarella cheese 25-35% by weight, onion 10-15%, green pepper 5-10% by weight, mushroom mushrooms 3-5%, soybean tissue protein 3- Making a pizza sauce mixture made by mixing 5 wt% and 3-5 wt% of olive flesh; 상기의 2매로 구성된 프레스 햄 15~35 중량 %, 피자 소스 혼합물 15~25 중량 %, 배터믹스 10~15 중량 %와 빵가루 35~60 중량%로 조성된 햄 커틀릿 제조방법에 있어서 프레스 햄 2매 사이에 피자소스 혼합물을 내장하고 배터믹스를 발라 빵가루를 입혀 만드는 샌드위치 형상의 햄 커틀릿 제조방법.15-35% by weight of the press ham consisting of two sheets, 15-25% by weight of the pizza sauce mixture, 10-15% by weight batter mix and between 35-60% by weight bread ham in the ham cutlet manufacturing method Sandwich-shaped ham cutlet manufacturing method by embedding a mixture of pizza sauce in a batter mix and breaded. 청구항 1항에 프레스 햄의 제조 방법에 있어 주원료를 돼지고기 외에 쇠고기, 닭고기, 칠면조고기, 오리고기, 양고기, 토끼고기 중 선택된 1종류 이상의 육류로 만들어진 프레스 햄을 주 소재로 하여 만드는 것을 특징으로 하는 샌드위치 형상의 햄 커틀릿 제조방법.Claim 1 according to claim 1 characterized in that the main raw material in the production method of press ham made of pressed ham made of at least one selected from beef, chicken, turkey, duck, lamb, rabbit meat other than pork as a main material Sandwich-shaped ham cutlet manufacturing method. 청구항 1항 내지 2항에 의해서 만들어진 피자소스 혼합물이 내장된 샌드위치형상의 햄 커틀릿 제품.A sandwich-shaped ham cutlet product containing the pizza sauce mixture according to claim 1.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150146481A (en) * 2015-12-11 2015-12-31 권경숙 Onion-Cheese Pork cutlet And, Manufacturing method of that

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07184598A (en) * 1993-12-27 1995-07-25 Nisshin Ham Kk Method for producing fried ham or fried sausage
KR970061108A (en) * 1996-02-26 1997-09-12 손경식 How to make frozen meat products baked with sauce
KR20010018021A (en) * 1999-08-17 2001-03-05 김해수 Cutlet and method for producing the same
KR20010037028A (en) * 1999-10-13 2001-05-07 김해수 Method for producing a cutlet

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07184598A (en) * 1993-12-27 1995-07-25 Nisshin Ham Kk Method for producing fried ham or fried sausage
KR970061108A (en) * 1996-02-26 1997-09-12 손경식 How to make frozen meat products baked with sauce
KR20010018021A (en) * 1999-08-17 2001-03-05 김해수 Cutlet and method for producing the same
KR20010037028A (en) * 1999-10-13 2001-05-07 김해수 Method for producing a cutlet

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150146481A (en) * 2015-12-11 2015-12-31 권경숙 Onion-Cheese Pork cutlet And, Manufacturing method of that

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