KR20060037544A - The pizza using beef and its manufacturing method - Google Patents
The pizza using beef and its manufacturing method Download PDFInfo
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- KR20060037544A KR20060037544A KR1020040086530A KR20040086530A KR20060037544A KR 20060037544 A KR20060037544 A KR 20060037544A KR 1020040086530 A KR1020040086530 A KR 1020040086530A KR 20040086530 A KR20040086530 A KR 20040086530A KR 20060037544 A KR20060037544 A KR 20060037544A
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- A—HUMAN NECESSITIES
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- A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
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- 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
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Abstract
본 발명은 쇠고기 피자와 그 제조방법에 관한 것이다.The present invention relates to a beef pizza and a method of manufacturing the same.
본 발명의 쇠고기 피자 제조방법은, 다진 쇠고기 450g 당 와인과 우유를 1:1의 부피비율로 섞어 만든 혼합용액 100ml을 넣어 육류 특유의 냄새를 제거하는 제1공정, 제1공정을 거친 쇠고기에 전분 6 ~ 10 중량% , 돼지고기 10 ~ 25 중량%, 양파 10 ~ 20 중량% ,파 2 ~ 5 중량%, 마늘 2 ~ 4 중량%, 생강 0.1 ~ 0.5 중량%, 갈비맛 소스 5 ~ 10 중량%, 참기름 0.8 ~ 2%, 설탕 0.8 ~ 2%, 후추 0.005 ~ 0.2%, 소금 0.69%, 조미료 0.05~ 0.2%를 넣어 섞어서 고기 배합물을 제조하는 제2공정, 제2공정을 거친 고기배합물을 둥근 원모양으로 성형하고 100 ~ 150 ℃, 5 ~ 10분동안 스팀으로 가열하는 제3공정, 제3공정의 쇠고기 성형물을 -38 ~ -50 ℃로 급랭하는 제4공정, 제4공정을 거친 쇠고기에 치즈, 야채, 고구마를 올려놓고, 180 ~ 270℃, 6 ~ 15분동안 오븐기에 구워내는 제5공정으로 구성된다.In the method of preparing a beef pizza of the present invention, starch is added to the beef which has undergone the first step and the first step of removing the unique smell of meat by putting 100 ml of a mixed solution made by mixing wine and milk at a volume ratio of 1: 1 per minced beef 450 g. 6 to 10% by weight, 10 to 25% by weight pork, 10 to 20% by weight onion, 2 to 5% by weight leeks, 2 to 4% by weight garlic, 0.1 to 0.5% by weight ginger, 5 to 10% by weight rib sauce 2nd and 2nd steps of manufacturing a meat blend by mixing sesame oil 0.8 ~ 2%, sugar 0.8 ~ 2%, pepper 0.005 ~ 0.2%, salt 0.69%, seasoning 0.05 ~ 0.2% Cheese processed in the third and fourth steps, which are molded into a shape and heated to steam at 100 to 150 ° C. for 5 to 10 minutes, and rapidly quenched the beef molded product at the third step to −38 to −50 ° C. It is composed of a fifth step of placing vegetables, sweet potatoes, and baking in the oven for 6 to 15 minutes at 180 ~ 270 ℃.
본 발명에 의해, 쇠고기를 이용하여 영양이 풍부하고 느끼하지 않으며, 맛이 새로운 피자와 그 제조방법이 제공된다.According to the present invention, a pizza with a nutritious and unfeeling taste and a new taste are provided, and a manufacturing method thereof.
쇠고기, 피자, 스팀, 급랭, 치즈Beef, Pizza, Steam, Quench, Cheese
Description
도1은 본 발명의 쇠고기 피자의 제조공정도1 is a manufacturing process of the beef pizza of the present invention
본 발명은 쇠고기 피자와 그 제조방법에 관한 것이다.The present invention relates to a beef pizza and a method of manufacturing the same.
쇠고기는 특히 양질의 단백질과 철을 많이 함유하고 있으며, 지질의 공급원도 되는 영양가 높은 식픔으로 철이 특히 많아 빈혈에 효과가 있을 뿐만 아니라, 필수 아미노산이 많아 영양불량에 의한 부종을 다소 줄여주고 다리 및 허리 근육을 강하게 해주는 특성이 있다.Beef contains high quality protein and iron, and it is a nutritious diet that is also a source of lipids, especially iron, which is effective in anemia, and it also reduces edema caused by malnutrition due to high essential amino acids. There are properties that strengthen the muscles.
일반적으로 육류를 먹으면 몸이 따뜻해지는데, 쇠고기는 그 기능이 더 강하며, 냉증에 좋고 위장의 기능을 돕는 작용도 있어 위장이 냉해서 설사와 식욕부진이 있는 사람에게 효과가 있는 것으로 알려져 있다.In general, eating meat warms the body, the beef is stronger, cold and good gastrointestinal function is also effective in helping people with diarrhea and anorexia is known to be effective.
피자는 둥글넓적한 밀가루 반죽 위에 치즈,고기,토마토 따위를 얹어 구운 파이로, 이탈리아에서 유래하였으며, 우리나라에는 올림픽을 계기로 널리 전파되었다.Pizza is a pie made from cheese, meat and tomato on a round dough, originated from Italy, and spread in Korea in the wake of the Olympics.
피자의 여러가지 재료 중에 치즈는 우유에 젖산균과 응유효소(소의 제4위에서 추출한 레닛 효소)를 가하여 생긴 커드(curd)에서 유장(whey)을 제거한 것이다.Among the various ingredients of pizza, cheese removes whey from the curd produced by adding lactic acid bacteria and curd enzyme (rennet enzyme extracted from cow's fourth place) to milk.
치즈가 피자의 맛을 내주는데 큰 역활을 하지만, 치즈만을 이용하여 피자를 만들경우 신세대들의 기호에는 맞지만, 중년층에서는 호응이 적다는 단점이 있다.Cheese plays a big role in the taste of pizza, but if you use only cheese to make a pizza fit the taste of the new generation, but the disadvantage is that the middle-aged people do not respond well.
그렇기 때문에, 치즈와 더불어 좀 더 새로운 피자를 만들기 위한 노력을 하고 있는 실정이다.That's why they are trying to make newer pizzas with cheese.
종래의 피자에 사용되는 통상의 재료들은 어느 정도 식상한 것이어서 새로운 구미와 입맛을 찾는 수요가층의 욕구를 충분히 채워 줄 수 없었다.Conventional ingredients used in conventional pizzas are somewhat edible and could not fully satisfy the desire of the demanding customers to find new tastes and tastes.
그래서, 최근에는 피자를 간편하게 즐기고, 새로운 구미와 입맛에 맞는 여러가지 피자들이 꾸준히 개발되고 있다.So, in recent years, enjoying pizza easily, various pizzas to suit new taste and taste have been steadily developed.
한국등록특허공보 10-0401736(닭고기 피자 제조방법)에는, 닭고기의 살코기만 준비하여, 양파, 참기름, 설탕, 파, 마늘 등을 혼합하여 구이판에 올리고, 치즈를 추가로 올려놓고 오븐에서 구어내는 닭고기 피자 제조방법이 공개되어있다.In Korean Registered Patent Publication No. 10-0401736 (Chicken Pizza Manufacturing Method), prepare only the lean meat of chicken, mix onion, sesame oil, sugar, leeks, garlic, etc., put it on the roasting plate, put additional cheese and bake in the oven Pizza making method is disclosed.
그러나, 상기의 발명은 닭고기를 전처리 하지 않아 고기의 특유의 냄새를 없앨수 없다는 문제점이 있었다.However, the above invention has a problem that can not eliminate the peculiar smell of meat without pre-treating chicken.
본 발명은, 쇠고기를 이용하여 영양이 풍부하고 느끼하지 않으며, 맛이 새로 운 피자와 그 제조방법을 제공하는데 목적이 있다.
An object of the present invention is to provide a pizza with a nutritious and unfeeling taste, and a new method of producing the same using beef.
본 발명은 쇠고기 피자와 그 제조방법에 관한 것이다.The present invention relates to a beef pizza and a method of manufacturing the same.
본 발명의 쇠고기 피자 제조는, 다진 쇠고기 450g 당 와인과 우유를 1:1의 부피비율로 섞어 만든 혼합용액 100ml을 넣어 육류 특유의 냄새를 제거하는 제1공정, 제1공정을 거친 쇠고기에 전분 6 ~ 10 중량% , 돼지고기 10 ~ 25 중량%, 양파 10 ~ 20 중량% ,파 2 ~ 5 중량%, 마늘 2 ~ 4 중량%, 생강 0.1 ~ 0.5 중량%, 갈비맛 소스 5 ~ 10 중량%, 참기름 0.8 ~ 2%, 설탕 0.8 ~ 2%, 후추 0.005 ~ 0.2%, 소금 0.69%, 조미료 0.05~ 0.2%를 넣어 섞어서 고기 배합물을 제조하는 제2공정, 제2공정을 거친 고기배합물을 둥근 원모양으로 성형하고 100 ~ 150 ℃, 5 ~ 10분동안 스팀으로 가열하는 제3공정, 제3공정의 쇠고기 성형물을 -38 ~ -50 ℃로 급랭하는 제4공정, 제4공정을 거친 쇠고기에 치즈, 야채, 고구마를 올려놓고, 180 ~ 270℃, 6 ~ 15분동안 오븐기에 구워내는 제5공정으로 구성된다.In the beef pizza production of the present invention, starch 6 is added to the first and the first processed beef to remove the smell of meat by putting 100 ml of the mixed solution made by mixing wine and milk in a volume ratio of 1: 1 per minced beef 450g. ~ 10% by weight, pork 10-25%, onion 10-20%, onion 2-5%, garlic 2-4%, ginger 0.1-0.5%, rib sauce 5-10%, Rounded rounds of the second and second meat blends prepared by mixing sesame oil 0.8 ~ 2%, sugar 0.8 ~ 2%, pepper 0.005 ~ 0.2%, salt 0.69%, seasoning 0.05 ~ 0.2% After the third step of heating to steam for 100 to 150 ℃, 5 to 10 minutes, the third step of the beef molded product is quenched to -38 ~ -50 ℃ to cheese, The fifth step is to put vegetables and sweet potatoes, and bake in the oven for 6 to 15 minutes at 180 ~ 270 ℃.
본 출원의 발명자는 기존 피자의 느끼함과 식상함을 탈피하여 새로운 피자를 만들기 위해 수많은 연구를 해왔다.The inventor of the present application has made a number of studies to make a new pizza to escape the feeling and eating of the existing pizza.
기존에 많은 피자는 밀가루 반죽위에 여러가지 재료를 얹어 오븐에 구워내는것이었다.Traditionally, many pizzas were baked in the oven with various ingredients on top of the dough.
그러나, 본 발명자는 밀가루 반죽을 대신할 수 있고, 고기 이용시에 문제가 되는 특유의 냄새와 기름기를 없앨 수 있는 전처리 방법과, 피자 제조시에 첨가되는 고기 및 양념들의 적절한 배합을 수십 차례의 시도 끝에 개발하였다.However, the inventors of the present invention, after dozens of trials, have been able to replace the dough, pretreatment method that can eliminate the characteristic odor and grease that is a problem when using meat, and the proper combination of the meat and seasoning added during the pizza production. Developed.
이하, 본 발명의 쇠고기 피자 제조공정에 대해 상세히 설명하면 다음과 같다.Hereinafter, the beef pizza manufacturing process of the present invention will be described in detail.
< 쇠고기 피자 제조공정 > <Beef Pizza Manufacturing Process>
1. 재료준비1. Material Preparation
쇠고기는 잘게 다져 준비한다.Beef chopped and prepared.
양파, 파, 마늘, 생강은 잘게 썰어 준비한다.Finely chop onion, leeks, garlic and ginger.
2. 제1공정2. First process
다진 쇠고기 450g에 와인과 우유를 1 : 1 부피비율로 섞어 만든 혼합용액100ml을 섞어 준비한다.Prepare 450 g of minced beef with 100 ml of mixed solution of wine and milk in a 1: 1 volume ratio.
3. 제2공정3. Second process
제1공정을 거친 쇠고기에 전분 6 ~ 10 중량% , 돼지고기 10 ~ 25 중량%, 양파 10 ~ 20 중량% ,파 2 ~ 5 중량%, 마늘 2 ~ 4 중량%, 생강 0.1 ~ 0.5 중량%, 갈비맛 소스 5 ~ 10 중량% (또는 카레가루 5 ~ 10 중량%), 참기름 0.8 ~ 2%, 설탕 0.8 ~ 2%, 후추 0.005 ~ 0.2%, 소금 0.69%, 조미료 0.05~ 0.2%를 넣어 섞어서 고기 배합물을 준비한다.6 to 10% by weight of starch, 10 to 25% by weight of pork, 10 to 20% by weight of onion, 2 to 5% by weight of onion, 2 to 4% by weight of garlic, 0.1 to 0.5% by weight of ginger, 5 to 10% by weight of rib sauce (or 5 to 10% by weight of curry), 0.8 to 2% of sesame oil, 0.8 to 2% of sugar, pepper 0.005 to 0.2%, salt 0.69%, seasoning 0.05 to 0.2% Prepare the blend.
4. 제3공정4. Third process
준비한 고기배합물을 둥근 원모양으로 성형하고, 100 ~ 150 ℃, 5 ~ 10분동 안 스팀으로 가열하여 수분과 기름기를 뺀다.The prepared meat mixture is molded into a round shape and heated with steam at 100 to 150 ° C. for 5 to 10 minutes to remove moisture and grease.
5. 제4공정5. 4th process
수분과 기름기를 뺀 쇠고기를 -38 ~ -50 ℃로 급랭한다.Quickly quench water and greasy beef at -38 to -50 ° C.
6. 제5공정6. 5th process
급랭된 쇠고기를 1cm 두께로 피자구이판에 펼친 다음, 치즈, 야채, 고구마를 올려놓고, 170 ~ 280℃, 6 ~ 15분간 오븐기에 구워낸다.Spread the quenched beef 1cm thick on a baking sheet, put cheese, vegetables and sweet potatoes, and bake in an oven at 170-280 ° C. for 6-15 minutes.
이하, 본 발명의 쇠고기 피자와 그 제조방법에 대하여 실시예와 실험예를 통하여 상세히 설명하나, 이것이 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the beef pizza of the present invention and a manufacturing method thereof will be described in detail through Examples and Experimental Examples, but this does not limit the scope of the present invention.
<실시예 1> 쇠고기 피자 제조 1Example 1 Beef Pizza Production 1
쇠고기는 시중에서 구입하였다.Beef was purchased commercially.
전분, 돼지고기, 양파, 파, 마늘, 생강, 갈비맛 소스, 참기름, 설탕, 후추, 소금, 조미료는 시중에서 구입하였다.Starch, pork, onions, leeks, garlic, ginger, ribs sauce, sesame oil, sugar, pepper, salt and seasonings were purchased commercially.
쇠고기는 잘게 다져서 준비하였다.Beef was finely prepared.
잘게 다진 쇠고기 450g에 와인과 우유를 1:1 부피 비율로 섞은 혼합 용액 100ml을 넣었다.To 450 g of finely ground beef was added 100 ml of a mixed solution of wine and milk in a 1: 1 volume ratio.
돼지고기 150g, 전분 80g, 갈비맛 소스 70g, 양파 140g, 참기름 10ml, 설탕 10g, 파 39g, 마늘 25g, 생강 3g, 후추 1g, 소금 6g, 조미료 1g을 넣어 섞어서 고기 양념을 제조하였다.Pork 150g, starch 80g, rib sauce 70g, onion 140g, sesame oil 10ml, sugar 10g, leek 39g, garlic 25g, ginger 3g, pepper 1g, salt 6g, seasoning 1g was mixed to prepare a meat seasoning.
제조된 양념과 와인과 우유를 넣은 쇠고기를 섞어 둥근 원모양으로 성형하고, 150 ℃의 온도에서 7분간 스팀 가열하여 수분과 기름기를 제거 하였다.The prepared seasonings were mixed with beef with wine and milk and molded into a round shape. Steam and heating were performed at 150 ° C. for 7 minutes to remove moisture and grease.
쇠고기 성형물을 -45℃로 급랭하였다.Beef moldings were quenched to -45 ° C.
급랭된 쇠고기 성형물을 해동하여, 피자구이판에 1cm의 두께로 깔았다.The quenched beef moldings were thawed and laid on a pizza grill to a thickness of 1 cm.
그 위에 피자치즈 100g, 치즈 7g, 피망 10g을 올려 놓았다.On top of that was put 100g pizza cheese, 7g cheese and 10g bell pepper.
240℃로 예열된 오븐에서 10분 동안 구워서 쇠고기 피자를 제조하였다.A beef pizza was prepared by baking in an oven preheated to 240 ° C. for 10 minutes.
<실시예 2> 쇠고기 피자 제조 2Example 2 Beef Pizza Production 2
쇠고기는 시중에서 구입하였다.Beef was purchased commercially.
전분, 돼지고기, 양파, 파, 마늘, 생강, 갈비맛 소스, 참기름, 설탕, 후추, 소금, 조미료는 시중에서 구입하였다.Starch, pork, onions, leeks, garlic, ginger, ribs sauce, sesame oil, sugar, pepper, salt and seasonings were purchased commercially.
쇠고기는 잘게 다져서 준비하였다.Beef was finely prepared.
잘게 다진 쇠고기 450g에 와인과 우유를 1:1 부피 비율로 섞은 혼합 용액 100ml을 넣었다.To 450 g of finely ground beef was added 100 ml of a mixed solution of wine and milk in a 1: 1 volume ratio.
돼지고기 150g, 전분 80g, 카레가루 70g, 양파 140g, 참기름 10ml, 설탕 10g, 파 39g, 마늘 25g, 생강 3g, 후추 1g, 소금 6g, 조미료 1g을 넣어 섞어서 쇠고기 양념을 제조하였다.Beef sauce was prepared by mixing pork 150g, starch 80g, curry powder 70g, onion 140g, sesame oil 10ml, sugar 10g, green onion 39g, garlic 25g, ginger 3g, pepper 1g, salt 6g, seasoning 1g.
제조된 양념과 와인과 우유를 넣은 쇠고기를 섞어 둥근 원모양으로 성형하고, 150 ℃의 온도에서 7분간 스팀 가열하여 수분과 기름기를 제거 하였다.The prepared seasonings were mixed with beef with wine and milk and molded into a round shape. Steam and heating were performed at 150 ° C. for 7 minutes to remove moisture and grease.
쇠고기 성형물을 -45℃로 급랭하였다.Beef moldings were quenched to -45 ° C.
급랭된 쇠고기 성형물을 해동하여, 피자구이판에 1cm의 두께로 깔았다.The quenched beef moldings were thawed and laid on a pizza grill to a thickness of 1 cm.
그 위에 피자치즈 100g, 치즈 7g, 피망 10g을 올려 놓았다.On top of that was put 100g pizza cheese, 7g cheese and 10g bell pepper.
240℃로 예열된 오븐에서 10분 동안 구워서 쇠고기 피자를 제조하였다.A beef pizza was prepared by baking in an oven preheated to 240 ° C. for 10 minutes.
<실험예 1> 관능실험Experimental Example 1 Sensory Experiment
실시예1과 실시예2에서 제조한 본 발명의 쇠고기 피자에 대하여 관능검사를 실시하였다.The sensory test was performed on the beef pizza of the present invention prepared in Examples 1 and 2.
대조군은 종래의 피자 중 대표적인 밀가루 반죽을 이용한 피자로 하였다.The control group was a pizza using a typical dough dough of the conventional pizza.
관능검사는 맛, 향, 기호도로 구분하여 9점 평정법을 이용하여 평가하였다.Sensory tests were assessed using a nine-point rating method.
연령과 성별을 고려하여 10 ~ 40대 성인 남녀를 각각 연령대별로 10명씩 총 40명을 선발하였다.In consideration of age and gender, a total of 40 men and women were selected for each age group.
<표 1> 관능검사 결과<Table 1> Sensory Test Results
* 관능검사 수치 ( 9 : 아주좋음, 0 : 아주나쁨)* Sensory test value (9: Very good, 0: Very bad)
상기 표 1의 결과로 볼때, 본 발명의 쇠고기 피자가 종래의 밀가루 반죽의 피자보다 맛과 향이 더 증진되어 기호성이 더 좋은 것으로 평가되었다.As a result of Table 1, the beef pizza of the present invention was evaluated to have a better taste and aroma than the pizza of the conventional dough, the palatability was evaluated.
본 발명에 의해, 쇠고기를 이용하여 영양이 풍부하고 느끼하지 않으며, 맛이 새로운 피자와 그 제조방법이 제공된다.According to the present invention, a pizza with a nutritious and unfeeling taste and a new taste are provided, and a manufacturing method thereof.
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