KR20170139792A - Shallot and cheese pork cutlet - Google Patents

Shallot and cheese pork cutlet Download PDF

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Publication number
KR20170139792A
KR20170139792A KR1020160072178A KR20160072178A KR20170139792A KR 20170139792 A KR20170139792 A KR 20170139792A KR 1020160072178 A KR1020160072178 A KR 1020160072178A KR 20160072178 A KR20160072178 A KR 20160072178A KR 20170139792 A KR20170139792 A KR 20170139792A
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pork
minus
cheese
shallot
cutlet
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KR1020160072178A
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Korean (ko)
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김희도
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김희도
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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

Abstract

The present invention relates to a shallot cheese pork cutlet and a manufacturing method thereof. According to the present invention, the manufacturing of the shallot cheese pork cutlet comprises: an aging step of aging pork at minus 5C to minus 1C; a cutting step of slicing the aged pork; a tenderizing step of tenderizing the cut pork; a molding step of forming a laminated material by putting stuffing containing shallot and mozzarella cheese, which are raw material sources, between the softened pork; a seasoning step of mixing the molded laminated material with beta mix and then coating bread crumbs; and a quenching step of rapidly quenching the seasoned pork at minus 35C to minus 30C, wherein the stuffing can be prepared by mixing pulverized shallot and mozzarella cheese at a volume ratio of 1:1.1 to 1:1.5. According to the present invention, it is easy for children and the elderly and infirm to eat the cutlet by standardizing the thickness of a pork slice into an optimal size, and a unique bloody flavor of meat is reduced and a soft and moist taste is increased by putting raw material sources including shallot and cheese between pork. In addition, stuffing corresponding to various kinds of vegetables, fruits, and starch is added to supply various nutrients, thereby providing an effect of suppressing obesity and enhancing diet.

Description

샬롯치즈돈까스{Shallot and cheese pork cutlet}Shallot and cheese pork cutlet

본 발명은 샬롯치즈돈까스 및 그 제조방법에 관한 것으로, 보다 구체적으로 돈육을 숙성, 절단 및 연육하고 이에 웰빙의 소를 첨가한 뒤 이를 성형, 양념 및 급냉시켜 제조함으로써, 누구나 섭취하기 쉽고 육류 특유의 비릿한 향미를 저감하며 다양한 영양원을 공급할 수 있는 샬롯치즈돈까스 및 그 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing a pork cutlet of Charlotte cheese. More specifically, the present invention relates to a method for producing pork cutlet, The present invention relates to a Charlotte cheese donut that can reduce various flavors and supply various nutrients and a method for producing the same.

서양요리인 포크 커틀릿(Fork Cuttlet)으로부터 유래된 돈까스는 돼지의 로스나 등심부위를 규격의 크기와 두께로 자른 후 밀가루 반죽액 등을 바른 다음 빵가루를 묻혀서 제조하는 음식으로, 동서양을 포함하여 널리 애용되고 있다.Pork cutlet, which is derived from the Western dish Fork Cuttlet, is a food prepared by cutting the roast or sirloin region of a pig to the size and thickness of a standard, and then applying a flour dough solution and then baking the bread, and it is widely used including east and west .

이러한 돈까스는, 그 외피에 도핑된 빵가루는 바삭바삭하고 속의 돈육은 씹는 느낌을 주어 미감을 좋게하고, 돈육의 느끼한 맛을 해소하기 위하여 일반적으로 토마토 케첩을 발라서 취식하게 된다.돈까스의 주원료는 돈육이므로 고단백질이고 식용유에 튀기거나 구워서 조리하므로 고지방, 고칼로리 음식이다.These tonkatsu are crunchy, crunchy, and chewy in the crust of the crust, so as to improve the aesthetics and to eliminate the tastes of the pork. Usually, the meat is cooked with tomato ketchup. It is a high-protein, high-fat, high-calorie food because it is fried or cooked in cooking oil.

돈까스는 규격으로 자른 고기를 두들기며 밀가루 반죽액을 바르고 빵가루를 묻혀 제조하여 돈육을 부드럽게 한다. 최근 외식문화가 널리 활발해지는 가운데 이러한 돈까스에 대한 수요가 나날이 증대되어 그 제조방법 개발 및 연구가 늘고 있는 바, 찰떡 슬라이스 돈까스에 관한 KR2012-0102929, 김치피자돈까스에 관한 KR2003-0080776,Pork cutlet is made by pounding meat cut into standard, applying flour dough solution and burping crumbs to soften pork. Recently, as the eating and drinking culture has been widely active, the demand for such pork cutlet has been increasing day by day, and the manufacturing method has been developed and studied. As a result, KR2012-0102929 regarding sliced pork cutlet, KR2003-0080776,

돈까스제조법에 관한 JP2004-208540 등이 그러한 일예이다.JP2004-208540 concerning the preparation method of pork cutlet, and the like are examples.

그러나, 이러한 돈까스는 돈육이 지닌 육질감과 그 두께로 인하여 아동이나 노약자가 취식하기 불편한 점이 있고 돈육 특유의 비릿한 냄새로 인해 식감을 저해하는 문제가 있다. 또한, 돈육이 지닌 고지방, 고단백질 및 고칼로리 특성 때문에 그 섭취시 영양의 균형을 깨뜨리고 이로 인해 체중 증가나 비만을 초래하여 건강을 악화시킬 수 있는 문제가 있다. 따라서, 상기 적시된 문제점을 해결하여 누구나 섭취가 용이하고 다양한 영양분을 고르 맛볼 수 있으며 동시에 먹을수록 미감을 더욱 증대시키는 돈까스류에 대한 개발이 절실한 실정이나, 아직까지 이에 관한 개시를 찾아볼수 없다. 이에 본 발명자는 이를 개선하기 위해 예의 노력을 계속하던 중, 돈육의 슬라이스 두께를 최적 사이즈로 규격화함으로써 어린이와 노약자가 섭취하기 용이하고, 샬롯과 치즈를 포함하는 원료소스를 돈육 사이에 삽입시킴으로However, such pork cutlet has a drawback in that it is inconvenient for a child or an elderly person to eat because of the meat quality and thickness of the pork meat, and there is a problem that the texture is deteriorated due to the characteristic smell of pork meat. In addition, because of the high fat, high protein and high calorie characteristics of pork, there is a problem in that the nutritional balance at the time of ingestion is broken, thereby causing weight gain or obesity and deteriorating health. Therefore, it is necessary to develop a fried pork cutlet which can easily ingest and taste various nutrients by solving the above-mentioned problems, and to further enhance the aesthetic feeling at the same time. Therefore, the inventor of the present invention continued to make efforts to improve the quality of pork by standardizing the slice thickness of the pork to the optimum size, thereby making it easier for the child and the elderly to ingest, and inserting a raw material containing pork and cheese into the pork

써 육류 특유의 비릿한 향미를 저감시키고 부드럽고 촉촉한 미감을 증대시키며, 각종 야채류, 과일류 및 전분류에 해당하는 소를 첨가함으로써 다양한 영양원을 공급하고 이에 따라 비만억제 및 다이어트 강화의 효과를 지닌, 샬롯치즈돈까스 및 그 제조방법에 관한 본 발명을 완성하기에 이르렀다.The effect of reducing the specific flavor of meat, enhancing the smooth and moistened aesthetics, adding various kinds of vegetables, fruits and cows to the whole category, The present invention relates to a cutlet cutlet and a method of manufacturing the same.

본 발명의 목적은 어린이와 노약자가 섭취하기 용이한, 샬롯치즈돈까스 및 그 제조방법을 제공하기 위한것이다.It is an object of the present invention to provide a Charlotte cheese donut, which is easy for children and elderly people to ingest, and a process for producing the same.

본 발명의 다른 목적은, 육류 특유의 비릿한 향미를 저감시키고 부드럽고 촉촉한 미감을 증대시킨, 샬롯치즈돈까스 및 그 제조방법을 제공하기 위한 것이다.Another object of the present invention is to provide a Charlotte cheese donut with reduced flavor unique to meat and enhanced smooth and moist feel.

본 발명의 또 다른 목적은, 다양한 영양원을 공급하고 이에 따라 비만억제 Yet another object of the present invention is to provide a method of controlling a nutritional source,

및 다이어트 강화의 효과를 지닌, 샬롯치즈돈까스 및 그 제조방법을 제공하기 위한것이다.And an effect of strengthening the diet, and a method for producing the same.

본 발명의 하나의 관점은, 돈육을 영하 5℃ 내지 영하 1℃에서 숙성하는 숙성단계; 상기 숙성된 돈육을 슬라이스하는 절단단계; 상기 절단된 돈육을 연육하는 연육단계; 상기 연육된 돈육과 돈육 사이에 원료소스인 샬롯 및 모짜렐라 치즈를 포함하는 소를 삽입하여 적층물을 형성하는 성형단계; 상기 성형된 적층물을 베타믹스와 혼합한 뒤 빵가루를 입히는 양념단계; 및 상기 양념된 돈육을 영하 35℃ 내지 영하 30℃에서 급냉하는 급냉단계를 포함하며, 상기 소는 분쇄된 샬롯와 모짜렐라 치즈를 부피비로 1 : 1.1 내지 1 : 1.5의 비율로 혼합한 샬롯치즈One aspect of the present invention relates to a fermentation process for fermenting pork, the fermentation process comprising aging the pork at minus 5 ° C to minus 1 ° C; A cutting step of slicing the aged pork; A crushing step of crushing the cut pork; A step of forming a laminate by inserting a cow containing Charlotte and mozzarella cheese as a raw material source between the pork meat and pork meat; A seasoning step in which the molded laminate is mixed with a beta mix and then breaded; And a quenching step in which the seasoned pork is quenched at a temperature of between -35 DEG C and -30 DEG C, wherein the bovine is selected from the group consisting of a mixture of chopped Charlotte and mozzarella cheese in a volume ratio of 1: 1.1 to 1: 1.5

돈까스의 제조방법에 관한 것이다.The present invention relates to a method for producing cutlet.

구체예에서, 상기 샬롯는 3mm 내지 10mm 크기로 분쇄될 수 있다.In an embodiment, the Charlotte may be milled to a size of 3 mm to 10 mm.

구체예에서, 상기 돈육 및 원료소스는, 중량비로 1.5 : 1 내지 5 : 1의 비율로 혼합할 수 있다.In an embodiment, the pork meat and the source material may be mixed in a weight ratio of 1.5: 1 to 5: 1.

구체예에서, 상기 숙성시간은 48 내지 72시간일 수 있다.In embodiments, the aging time may be 48 to 72 hours.

구체예에서, 상기 슬라이스 두께는 5㎜ 내지 10㎜일 수 있다.In an embodiment, the slice thickness may be between 5 mm and 10 mm.

구체예에서, 상기 소는, 버섯, 깻잎, 토마토, 피망, 고추, 상추, 오이, 가지, 대파, 브로클리, 파프리카, 살구,In an embodiment, the cow is selected from the group consisting of mushroom, sesame leaf, tomato, bell pepper, pepper, lettuce, cucumber, eggplant, broth, broccoli, paprika,

우엉, 호박으로 이루어진 군으로부터 하나 이상 선택된 제1 소; 메론, 사과, 딸기, 수박, 배, 귤, 바나나,Burdock, amber, and the like; Melon, apple, strawberry, watermelon, pear, tangerine, banana,

앵두, 참외, 파인애플, 자두, 복숭아, 키위, 포도, 석류, 감으로 이루어진 군으로부터 하나 이상 선택된 제2Selected from one or more of the group consisting of cherry, melon, melon, pineapple, plum, peach, kiwi, grape,

소; 및, 밀, 감자, 쌀, 고구마, 호두, 땅콩, 호박씨, 견과류로 이루어진 군으로부터 하나 이상 선택된 제3 소;small; And at least one third selected from the group consisting of wheat, potato, rice, sweet potato, walnut, peanut, pumpkin seed, and nuts;

로부터 선택된 하나 이상의 원료를 더 포함할 수 있다.And / or < / RTI >

구체예에서, 상기 연육은 돈육에 매실 엑기스를 넣어 연육할 수 있다.In an embodiment, the meat can be cultivated by adding plum extract to pork.

구체예에서, 상기 양념은 베타믹스 이외에 감초를 더 포함하여 혼합할 수하는 있다.In an embodiment, the sauce may contain a licorice in addition to a beta mix.

구체예에서, 상기 베타믹스는, 베타믹스 50 내지 150g에 정제수 150 내지 250g을 혼합한 뒤 5 내지 15분간 숙성In an embodiment, the betamix is prepared by mixing 150 to 250 g of purified water with 50 to 150 g of Betamix, aging for 5 to 15 minutes

한 베타믹스 혼합양념 용액일 수 있다.본 발명의 다른 하나의 관점은, 상기 방법에 의하여 제조된 샬롯치즈돈까스에 관한 것이다.One beta mix mixed seasoning solution. Another aspect of the present invention relates to a Charlotte cheese donut made by the above method.

본 발명에 의한 샬롯치즈돈까스는, 돈육의 슬라이스 두께를 최적 사이즈로 규격화함으로써 어린이와 노약자가The Charlotte cheese pork cutlet according to the present invention can be produced by standardizing the slice thickness of pork to an optimum size,

섭취하기 용이하고, 샬롯와 치즈를 포함하는 원료소스를 돈육 사이에 삽입시킴으로써 육류 특유의 비릿한 향미It is easy to ingest, and by inserting the raw material source including the Charlotte and cheese between the pork meat,

를 저감시키고 부드럽고 촉촉한 미감을 증대시키며, 각종 야채류, 과일류 및 전분류에 해당하는 소를 첨가함으로써 다양한 영양원을 공급하고 이에 따라 비만억제 및 다이어트 강화의 효과를 지니고 있다.To increase the smooth and moist feelings, and to supply various nutrients by adding various kinds of vegetables, fruits and cattle corresponding to the whole category, and accordingly, it has the effect of suppressing obesity and strengthening diets.

도 1은 본 발명의 한 구체예에 따른, 샬롯치즈돈까스의 제조방법을 나타내는 개략도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a method for producing a Charlotte cheese donut, according to one embodiment of the present invention. FIG.

이하, 첨부한 도면을 참고하여 실시예에 대하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

하게 실시할 수 있도록 상세히 설명한다. 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다.So that it can be carried out. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.

[0033] 또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로써, 이는 사용자, 운용자의 의도 또는[0033] Further, the terms to be described below are terms defined in consideration of the functions of the present invention,

관례에 따라 달라질 수 있다. 그러므로, 이러한 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.It can be customized. Therefore, definitions of these terms should be made based on the contents throughout this specification.

샬롯치즈돈까스의 제조방법How to make Charlotte cheese pork cutlet

Claims (1)

a) 돈육을 영하 5℃ 내지 영하 1℃에서 숙성하는 숙성단계;
b) 상기 숙성된 돈육을 슬라이스하는 절단단계;
c) 상기 절단된 돈육을 연육하는 연육단계;
d) 상기 연육된 돈육과 돈육 사이에 원료소스인 샬롯 및 모짜렐라 치즈를 포함하는 소를 삽입하여 적층물을 형
성하는 성형단계;
e) 상기 성형된 적층물을 베타믹스와 혼합한 뒤 빵가루를 입히는 양념단계; 및
f) 상기 양념된 돈육을 영하 35℃ 내지 영하 30℃에서 급냉하는 급냉단계; 를 포함하며,
상기 소는 분쇄된 샬롯와 모짜렐라 치즈를 부피비로 1 : 1.1 내지 1 : 1.5의 비율로 혼합하고,
상기 c)단계는 돈육에 매실 엑기스를 넣어 연육하고,
상기 e)단계는 베타믹스 이외에 감초를 더 포함하여 혼합하고,
상기 돈육 및 원료소스는, 중량비로 3 : 1 내지 4 : 1의 비율로 혼합하고,
상기 e)단계의 베타믹스는, 베타믹스와 정제수를 중량비로 1 : 1 내지 1 : 2의 비율로 혼합한 뒤 5 내지 15분간
숙성한 베타믹스 혼합양념 용액이고,
상기 샬롯는 3mm 내지 10mm 크기로 분쇄되고,
상기 a)단계에서 숙성시간은 48 내지 72시간인 것을 특징으로 하는, 샬롯치즈돈까스의 제조방법.a) aging in which the pork is aged at a temperature of minus 5 ° C to minus 1 ° C;
b) cutting the aged pork slices;
c) crushing the crushed pork;
d) inserting a cow containing Charlotte and Mozzarella cheese as a raw material source between the above pork and pork,
Forming step;
e) a seasoning step in which the molded laminate is mixed with a beta mix and then baked; And
f) quenching the seasoned pork at a temperature of minus 35 ° C to minus 30 ° C; / RTI >
The cow was prepared by mixing crushed Charlotte and mozzarella cheese in a volume ratio of 1: 1.1 to 1: 1.5,
In the step c), plum extract is added to pork,
In the step e), licorice is added in addition to the beta mix,
The pork meat and the raw material source are mixed in a weight ratio of 3: 1 to 4: 1,
The beta mix of step e) is prepared by mixing the beta mix and the purified water in a weight ratio of 1: 1 to 1: 2 and then mixing the mixture for 5 to 15 minutes
It is an aged Beta Mix mixed seasoning solution,
The Charlotte is milled to a size of 3 mm to 10 mm,
Wherein the aging time is 48 to 72 hours in the step a).
KR1020160072178A 2016-06-10 2016-06-10 Shallot and cheese pork cutlet KR20170139792A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102118481B1 (en) 2019-10-29 2020-06-03 주재근 Method for manufacturing buns using shallot and buns manufactured by the same
CN114304528A (en) * 2021-12-30 2022-04-12 上海世达食品有限公司 Formula and making method of black pine syrup cheese beef balls

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102118481B1 (en) 2019-10-29 2020-06-03 주재근 Method for manufacturing buns using shallot and buns manufactured by the same
CN114304528A (en) * 2021-12-30 2022-04-12 上海世达食品有限公司 Formula and making method of black pine syrup cheese beef balls

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