KR20170010996A

KR20170010996A - Pork Cutlet Using Unpolished Rice and Lotus Root and the Method of Manufacturing Thereof

Info

Publication number: KR20170010996A
Application number: KR1020150102821A
Authority: KR
Inventors: 손현우; 장성훈
Original assignee: 농업회사법인 주식회사 금돈; 손현우
Priority date: 2015-07-21
Filing date: 2015-07-21
Publication date: 2017-02-02

Abstract

The present invention provides a method for producing a pork cutlet by using unpolished rice and lotus roots, wherein the method comprises the steps of: (a) preparing raw ingredient meat cut to have a thickness and a width capable of being used for a pork cutlet; (b) producing raw ingredient meat coated with a dough liquid including unpolished rice powder, lotus root powder, and water by coating the dough liquid on the raw ingredient meat of step (a); (c) producing raw ingredient meat coated with bread crumbs by coating the bread crumbs on the raw ingredient meat coated with the dough liquid of step (b); and (d) producing a pork cutlet by adding the raw ingredient meat coated with the bread crumbs of step (c) in a container having oil maintained at 170 to 220C and by frying the raw ingredient meat coated with the bread crumbs. The separation of the batter of the pork cutlet produced according to the method of the present invention can be minimized even when a chemical additive such as a gum is not used at all. Also, the chewy texture of the batter can be maximized.

Description

Technical Field [0001] The present invention relates to a method of manufacturing pig rice,

More particularly, the present invention relates to a method for producing a donut using a beta mix in which a brown rice powder and a lotus root powder are mixed at a ratio of 10: 1 to 10: 3 on a weight basis .

In general, Donge is also known as the pork cutlet, and it distinguishes Austrian Schnitzel (german: schnitzel) as a dish originated in Western cutlet and developed in Japan.

A typical recipe for Porkgas is pork fat 7 ~ 8 mm thick. After cutting, put a sheath in the grease or tendon, and knead it with a knife to make it thick. Then, sprinkle with salt and pepper. Here, the flour is buried, the egg is loosened, the bread is buried, and the egg is fried in about 160 oil. It is served in a bowl with vegetables like cabbage and served with tomato sauce or wo star sauce.

On the other hand, lotus is a perennial plant which grows in a pond or cultivated in a paddy field, with thick roots growing sideways, leaves come out from rootstock and run on the end of petiole, It is red or white in August.

Flowers are reddish or white, 1 each at the end of flower stem, 15 ~ 29cm in diameter, with thorns on flower stem. The petal is shaped like an inverted egg, and there are several stamens.

It was introduced in Korea from India through China. It was closely related with Buddhism in ancient times and used lotus flower for ornamental purposes mainly. However, in the modern times, it has been widely used for edible or medicinal use .

First, rootstock (Nelumbo nucifera Gaertn) refers to the roots of kite, the main component is carbohydrate and contains abundant vegetable fiber. This vegetable fiber stimulates the intestinal wall to activate the intestinal activity, and about 2% of asparagine It contains amino acids such as arginine, tyrosine, and tricholine, and it is rich in lecithin, a phospholipid.

The lecithin has an emulsifying power which allows water and oil to mix well, thereby preventing deposition of cholesterol on the blood vessel wall and strengthening the blood vessel wall.

In particular, there is a glycoprotein substance called sticky mucin in the lotus root, which is a complex protein combined with saccharide, which acts to lower the cholesterol, protect the gastric wall, and detoxify.

In addition, the litter refers to the seed of a kite, which is made up of a shell consisting of an elliptical or a ball shape, and the inside of which is composed of a livestock meat and a string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

Especially, lotus seeds contain a lot of flavonoids that are sedative, so they have a strong action to strengthen the heart, especially chest, and to improve the sleeping disorder.

In addition to being used as natural medicines and health supplements, the lotus leaf, lotus root, and lotus root containing the physiologically active ingredient are developed and generalized by using the kite using the proven kite effect It is going.

However, there has been proposed a method of independently manufacturing each part (root and root) taken from the kite, but no method has been proposed yet to be tailored to the respective characteristics of the root and root of the root taken from the kite. Especially, In the case of lotus root, it is mainly used as a side dish in home diets such as simmering or non-sticking, but it is not used as a dough solution for frying such as pork gut.

According to Patent Literature, in KR Patent Application No. 10-2002-0072145 (the name of the invention: a method for manufacturing a lotus root powder using a lotus root), a lotus root prepared in sugar water is added and then the pickling is carried out for 8 to 15 hours; A drying step of removing the moisture content of 80% to 90% of the extruded lotus root; A pulverizing step of finely pulverizing the dried lotus root to a required particle size; A roasting step in which the moisture remaining in the pulverized lotus root powder is completely removed and fried for 10 minutes in a weak fire in order to increase the taste of the roasted lotus root powder; And a step of packing the roasted lotus root powder in a container and packaging the roasted lotus root powder.

KR Patent Application No. 10-2014-0152449 (entitled "Dongusu-style deep-fryer and method of manufacturing the same") discloses an egg fryer which is a first material and an S1 step of preparing a second material; A step S2 of laminating the first material and the second material to form a donut-shaped molded article; (S3) of water-kneading the donut-shaped molded article with water (batter solution); The method of claim 1, wherein the water dough comprises 100 parts by weight of a batter powder containing at least one of wheat flour, rice flour, corn flour, fried flour and starch, 5 to 15 parts by weight of boiled lotion powder obtained by immersing and aging a rootstock in a fermentation broth for 1 to 2 days, boiling and pulverizing 100 to 200 parts by weight of water, Or 5 to 15 parts by weight of soybean powder boiled and pulverized after immersing the soybeans in the fermentation broth for 3 to 5 days and then aging the fermented soybean flour.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The inventors of the present invention have made extensive efforts to develop a flue gas which can maximize the chewy texture of the frosted gargle, and minimize the escape of the frying clothes after cooking even if the food additive is not used at all. As a result, in the process of manufacturing the Dongas frying clothes, when the raw meat of Dongas is immersed in the dough solution properly mixed with the brown rice flour and the lotus root powder, and then the bread flour is applied to form the frying pan of Dongas, The inventors of the present invention have found that the texture of the frosted gargle can be minimized while the texture of the frosted gargle can be minimized.

Accordingly, an object of the present invention is to provide a method for manufacturing a donut which includes brown rice and lotus root powder.

It is still another object of the present invention to provide a flue gas produced by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for making a donut.

The inventors of the present invention have made extensive efforts to develop a flue gas which can maximize the chewy texture of the frosted gargle, and minimize the escape of the frying clothes after cooking even if the food additive is not used at all. As a result, in the process of manufacturing the Dongas frying clothes, when the raw meat of Dongas is immersed in the dough solution properly mixed with the brown rice flour and the lotus root powder, and then the bread flour is applied to form the frying pan of Dongas, , It is confirmed that the texture of the frosted gargle can be minimized even after the cooking.

According to one aspect of the present invention, the present invention provides a method of making a piggy bank using brown rice and lotus root comprising the steps of: (a) preparing raw meat that has been sliced into a thickness and an area that can be used for the pork; (b) preparing raw meat coated with a dough solution by applying a dough solution containing brown rice flour, lotus root powder and water to the raw meat of step (a); (c) preparing raw meat coated with bread crumb by applying bread crumb to the raw meat coated with the dough solution of step (b); And (d) placing the raw meat coated with the bread crumb in the step (c) in a container maintained at 170 to 220 ° C to fry the raw meat coated with the bread crumb to prepare a pork meat.

As used herein, the term " Dongas " may refer to a food in which the surface of the raw meat is covered with a frying cloth.

As used herein, the term "raw meat" means pork but is not limited to beef, meat and fish.

As used herein, the term " dough solution " may refer to a state in which at least one type of grain powder is dispersed in a liquid containing water or eggs.

The term " frying clothes " as used herein means a state in which the kneading liquid, the dough liquid and bread crumbs are coated on the surface of the raw meat, or the state of being coated on the surface of the raw meat, can do.

According to a preferred embodiment of the present invention, the fermented raw meat of step (a) of the present invention is preferably aged for 1 minute to 96 hours, more preferably 30 minutes to 48 hours, most preferably 12 hours to 24 hours .

According to a preferred embodiment of the present invention, the fermented raw meat of the step (a) of the present invention is aged at a temperature of preferably 1 to 50 ° C, more preferably 5 to 35 ° C, most preferably 10 to 15 ° C .

When the aging is performed at less than 5, there is a limitation in having a soft feeling of pork, and when it exceeds 35, it is difficult to obtain a texture of pork suitable for use as a pork. In addition, when aged at less than 30 minutes, there is a disadvantage in that the flavor of the powdery additive is not concentrated in the pork, and when aged for more than 96 hours, the texture of the pork is lowered and it is problematic to use for the pork.

Preferably, the temperature is preferably 8 to 12 to 24 hours to 48 hours. By the above range, the powdery additive can enhance the flavor of the pork, thereby maximizing the effect of aging, while softening the texture of the pork.

According to a preferred embodiment of the present invention, the aged meat of the present invention is preferably selected from the group consisting of tablets, corn, rosemary, parsley, basil, oregano, black pepper, white pepper, turmeric, octagonal, onion, garlic, cinnamon, May be coated with a dry powdered powder additive selected from the group consisting of tablets, basil, oregano, black pepper, white pepper, turmeric, and mixtures thereof. And most preferably selected from the group comprising tablet salts, black pepper, white pepper, and mixtures thereof.

According to a preferred embodiment of the present invention, the raw meat coated with the bread crumb of the step (c) of the present invention is preferably frozen rapidly at -40 to -10 ° C.

Rapid freezing of raw meat in the present invention is a very important constitution. This is because, through the freezing and aging process, the binding strength of the above-mentioned brown rice and the lotion liquid can be strengthened and the meat quality of the raw meat can be softened.

According to a preferred embodiment of the present invention, the kneading solution of step (b) of the present invention is preferably added in an amount of 1 to 50 parts by weight, more preferably 10 to 50 parts by weight, based on 100 parts by weight of brown rice flour and 100 parts by weight of the brown rice flour, To 30 parts by weight, and most preferably 15 parts by weight to 25 parts by weight of a lotus root powder.

In the present invention, it is a very important constitution that the dough liquid includes a lotus root powder. This is because, when cooked with a mixture of brown rice flour and a mixture of lotus root powder, it is possible to minimize the escape of the cookie and the release of the frying cloth, compared to the case where the cooked rice flour is not included in the cooked rice flour.

In the present invention, it is a very important constitution to include 15 to 30 parts by weight of lotus root powder based on 100 parts by weight of brown rice flour and 100 parts by weight of the brown rice flour. This is because the release of the frying ladle increases if the flour is contained in an amount less than 15 parts by weight, and the texture of the frying ladle is increased if the flour is contained in an amount exceeding 30 parts by weight.

According to a preferred embodiment of the present invention, the particle size of the brown rice flour and the lotus root powder of the present invention may be preferably 100 mesh to 500 mesh, more preferably 150 mesh to 400 mesh, most preferably 200 mesh 300 mesh.

In the present invention, the particle size of the brown rice flour and the lotus root powder is a very important constitution. If the particle size is less than 100 mesh, there is a problem that the release of the frying clothes increases. If the particle size exceeds 500 mesh, the particles are remarkably fine and the cost of manufacturing powder increases. There is.

According to a preferred embodiment of the present invention, the kneading solution of step (b) of the present invention may further comprise 0.5 to 2 parts by weight of yolk protein, based on 100 parts by weight of the kneading solution.

In the present invention, it is a very important constitution that the kneading liquid additionally contains the yolk protein. This is because the egg yolk protein acts as a surfactant when the egg yolk protein is included, thereby enhancing binding force between the raw meat and the kneading liquid and significantly improving the color taste preference of the cooked egg yolk.

According to a preferred embodiment of the present invention, the kneading solution of step (b) of the present invention may further comprise 0.1 to 0.5 parts by weight of egg yolk lecithin based on 100 parts by weight of the kneading solution.

In the present invention, it is very important that the kneading liquid additionally contains the yolk lecithin. This is because, when egg yolk lecithin is included, egg yolk protein acts as a surfactant, so that binding force between the raw meat and the dough liquid can be enhanced.

According to a preferred embodiment of the present invention, the oil of step (d) of the present invention is preferably selected from the group comprising corn oil, brown rice oil, canola oil, sunflower oil, grape seed oil, safflower oil and mixtures thereof More preferably sunflower seed oil, corn oil or safflower seed oil, and most preferably mixed with a mixture of corn oil and safflower seed oil at a ratio of 9: 1 by volume.

In the present invention, it is very important to use a mixed oil obtained by mixing corn oil and safflower seed oil at a ratio of 9: 1 by volume. This is because, when the mixed oil is used, the color taste of the batter can be improved in comparison with the use of common corn oil.

According to still another aspect of the present invention, there is provided a pork loin containing raw meat cut into a thickness and an area which can be used for a pork cutter, and a fryer covering the surface of the raw meat, wherein the frying pork comprises 100 parts by weight And 15 to 30 parts by weight of a lotus root powder based on 100 parts by weight of the brown rice powder, and the grain size of the brown rice powder and the lotus root powder is 200 mesh to 300 mesh.

According to a preferred embodiment of the present invention, the fryer of the present invention may further comprise bread crumbs.

In the present invention, since the matters relating to the offgas are common to the above-described methods for producing the offgas, the description thereof will be omitted in order to prevent the present specification from being excessively complicated.

The features and advantages of the present invention are summarized as follows:

1) The present invention provides a method of making a donut with brown rice and rootstock comprising the steps of: (a) preparing raw meat that has been ground to a thickness and an area that can be used for a donut; (b) preparing raw meat coated with a dough solution by applying a dough solution containing brown rice flour, lotus root powder and water to the raw meat of step (a); (c) preparing raw meat coated with bread crumb by applying bread crumb to the raw meat coated with the dough solution of step (b); And (d) placing the raw meat coated with the bread crumb in the step (c) in a container maintained at 170 to 220 ° C to fry the raw meat coated with the bread crumb to prepare a pork meat.

2) The PONGAS manufactured by the method of the present invention can minimize dislodgement of the frying clothes despite the fact that no chemical additives such as gums are used at all, but also provides the advantage of maximizing the texture of the frying clothes.

Fig. 1 shows a cross-section of a pouring gas completed by the method of the present invention.
Fig. 2 shows a flow chart of the method for producing a pouring gas according to the present invention.
Fig. 3 shows a picture of a piggy bank completed by the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing example : Manufacture of piggy-bank including brown rice and lotus root

Step 1:

The meat-making step is to make pork meat of a size that can be used as a pork meat by cutting the pork meat, and it can be cut by adjusting its size according to its taste and taste. In addition, the above pork can be used as pork, for example, beef or relief. Making a sheath on the surface of the pork enlarges the surface area of the pork so that the subsequent aging step or the application of the dough liquid is evenly applied to the entire pork to remove the pork from the pork and improve the flavor, .

Step 2: Aging step

The fermentation stage is to soften the raw meat more smoothly, and it is advantageous that flavor contained in the powder additive such as salt and pepper can be absorbed in the meat and the taste of the pork is removed, and the pork has a more soft texture. The aging was carried out by placing the raw meat coated with the powder additive in a sealed container in a place free from direct sunlight for 5 to 12 hours.

Step 3: Dough liquid application step

A kneading liquid was formed to form the frying clothes of DonGas. The kneading liquid used was brown rice and lotus root powder, and the detailed composition is shown in Table 1 below. The brown rice and the lotus root powder were placed in a container and an appropriate amount of purified water was added to prepare a dilute dough liquid for frying. Comparative Example A kneading solution for the production of Donagas was prepared by placing a Betamax (edamese sugar) for making DonGas into a container and adding an appropriate amount of purified water.

Dough liquid composition Manufacturing example One 2 3 4 5 6 7 8 9 Brown rice
powder 100 100 100 100 100 100 100 100 100 Lotus root
powder 0 5 10 15 20 25 30 35 40

Unit: parts by weight

The aged raw meat prepared by the above step 2 was immersed in each of Preparation Examples 1 to 9 prepared by the above-mentioned method and the dough solution for the production of the control pork gass, respectively, to prepare raw meat coated with the dough solution.

Step 4: Breadcrumb application step

The bread crumbs were applied to each of the raw meat coated with the dough solution prepared in the above step 3 to prepare raw meat coated with bread crumb.

Step 5: Rapid freezing step

Each of the raw materials coated with the bread crumb prepared in the above step 4 was rapidly frozen at -40 to -10 ° C. The rapid freezing step is for eliminating the pork chops and for optimal aging.

Step 6: The cooking step

The raw meat having been subjected to the rapid freezing step described above was thawed and then fried in oil of 180 to complete the pork cuts of Examples 1 to 9 and the pork cuts of Comparative Examples. Here, the oil was a mixed oil obtained by mixing soybean oil and safflower seed oil at a ratio of 10: 1 by weight. When the mixed oil is used, there is an advantage that the color of the fried piggy-nuts can be improved as compared with the case of using soybean oil or corn oil alone.

Experimental Example

Experimental Example 1: palatability test

Experimental Method

The flavor, olfactory sign, and visual taste of the pork cooked by the methods of Examples 1 to 9 and Comparative Examples were investigated in the taste evaluation, and 30 persons were selected and the participants were selected. For the flavor and olfactory preference, the palatability of the treatments according to the manufacturing method was evaluated and recorded from 1 to 10 after the tasting . In the case of visual taste, it is evaluated that the degree of deviation of the finished frying garment is evaluated. If the frying ladle is almost not removed, it is excellent. The pork cut in the frying clothes is visually seen, but only in the area of 10 to 20 When the frying clothes were removed, they were usually recorded as poor when the frying clothes having a surface area of 20 gauge or more of the total surface area of the frying pan were removed. At the time of sampling, two pieces of the poured gas (about 30 g) prepared by the methods of Examples 1 to 9 and Comparative Examples were provided. Palatability was tasted and recorded by three factors, flavor, olfactory and visual characteristics.

Experiment result

The preference of the pork gas produced by the methods of Examples 1 to 9 and Comparative Examples is shown in Table 2 below. In summary, the flavor was evaluated in the order of Example 5, Example 4, Example 6, Comparative Example, Example 7, Example 8, Example 3, Example 2, Example 9, And Example 5, Example 4, Example 6, Example 8, Example 7, Comparative Example, Example 3, Example 2, Example 1 and Example 9 in terms of olfactory palatability. In the case of visual palatability, in the case of Examples 5 to 9, the frying clothes were hardly removed and recorded as excellent, and in Example 4 and Comparative Example, the frying clothes of a certain portion of the pouring gas were removed, In the case of 3, a significant portion of the frying clothes were released and recorded as defective. As a result, in the answer to all three aspects of flavor, olfactory palatability and visual palatability, the pigs corresponding to Example 5 showed the highest preference.

Sensory test results of the finished Doncas Example One 2 3 4 5 6 7 8 9 Comparative Example One zest 4.53 5.92 6.45 8.01 8.53 7.23 7.01 6.53 5.22 7.11 smell 5.52 6.23 6.52 8.02 8.88 7.72 6.89 7.26 5.23 6.62 Time Bad Bad Bad usually Great Great Great Great Great usually

10: Raw meat
20: Frying clothes

Claims

A method for making a donut using brown rice and lotus root comprising the steps of:
(a) preparing raw meat that has been ground to a thickness and an area that can be used for pork;
(b) preparing raw meat coated with a dough solution by applying a dough solution containing brown rice flour, lotus root powder and water to the raw meat of step (a);
(c) preparing raw meat coated with bread crumb by applying bread crumb to the raw meat coated with the dough solution of step (b); And
(d) placing the raw meat coated with the bread crumb in the step (c) in a container maintained at 170 to 220 oil, and frying the raw meat coated with the bread crumb to prepare a pork meat.

The method according to claim 1,
Wherein the raw raw meat of step (a) is aged meat aged at 5 to 35 DEG C for 30 minutes to 96 hours.

3. The method of claim 2,
The aged meat is dried and pulverized by pulverizing any one selected from the group consisting of tablets, corn, rosemary, parsley, basil, oregano, black pepper, white pepper, turmeric, octagonal, onion, garlic, cinnamon, Wherein a powdery additive is applied to the molten metal.

The method according to claim 1,
Wherein the crude meat coated with the bread crumb of step (c) is frozen at -40 to -10 ° C for quick freezing.

The method according to claim 1,
Wherein the kneading liquid of step (b) comprises 15 to 30 parts by weight of a lotus root powder based on 100 parts by weight of brown rice flour and 100 parts by weight of the brown rice flour.

The method according to claim 1,
Wherein the particle size of the brown rice flour and the lotus root powder is 200 mesh to 300 mesh.

The method according to claim 1,
Wherein the oil of step (d) is selected from the group consisting of corn oil, brown rice oil, canola oil, sunflower oil, grape seed oil, safflower oil and mixtures thereof.

8. The method of claim 7,
Wherein the oil is selected from the group consisting of corn oil, brown rice oil, canola oil, sunflower oil, grape seed oil, and mixtures thereof, and safflower oil at a ratio of 1:10 to 10: 1 by volume. The method of manufacturing the used pork gas.

A gargle comprising raw meat cut to a thickness and an area which can be used for a gargle, and a fryer covering the surface of the raw meat,
Wherein the frying cloth comprises 15 to 30 parts by weight of a lotus root powder based on 100 parts by weight of brown rice flour and 100 parts by weight of the brown rice flour,
Wherein the grain size of the brown rice flour and the lotus root powder is 200 mesh to 300 mesh.

10. The method of claim 9,
Characterized in that the frying appetizer further comprises bread crumbs.