KR20200058001A - Pork cutlet mixed with boiled rice with thistle and manufacturing method there of - Google Patents
Pork cutlet mixed with boiled rice with thistle and manufacturing method there of Download PDFInfo
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- 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
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Abstract
Description
본 발명은 대표적인 건강 식재료인 곤드레와 한국인의 주식인 쌀을 포함하는 돈까스의 제조방법 및 그 방법에 의해 제조된 곤드레 밥 돈까스에 관한 것으로, 특히 돈까스의 주재료인 얇게 저며 밀가루를 입힌 두장의 돈육 사이에 곤드레와 쌀을 주재로 하는 곤드레밥을 넣은 후 가정이나 식당 등에서 기름에 튀길 수 있도록 달걀과 빵가루등을 외부에 입혀 냉동시키거나, 오븐이나 기름에 익혀 냉동시켜 제공함으로써 가정이나 편의점 등에서 기호에 따라 선택하여 먹을 수 있도록 한 곤드레 밥 돈까스 및 그 제조방법을 제공한다.The present invention relates to a method for preparing tonkatsu including gondre, which is a representative healthy food ingredient, and rice, which is a staple food of Koreans, and tondon rice tonkatsu prepared by the method, in particular, between two pieces of pork chopped with thinly sliced flour and the main ingredient of the tonkatsu. After adding the gondle rice, which is predominantly made of gondre and rice, you can freeze the eggs and breadcrumbs outside to make them fried in oil at home or in a restaurant, or cook them in an oven or oil to freeze them. We provide gondre rice tonkatsu and a method for manufacturing 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 많은 음식점에서 판매되고 있으며, 마트 등에서 집에서 튀겨먹을 수 있도록 냉장 또는 냉동된 상태로 시판되고 있다.Pork cuttlet, which is derived from Western cuisine, is cut at a size and thickness of pork and coated with flour, and then breaded with breadcrumbs.It is sold in many restaurants. It is marketed in refrigerated or frozen condition so that it can be fried at home in marts.
또한, 최근들어서는 돈까스와 돈까스 소스를 만드는 레시피가 다양한 경로를 통해 일반인들에게 제공되기 때문에 누구나 가정에서 용이하게 만들어 먹을 수 있게 되었다.In addition, recently, the recipe for making tonkatsu and tonkatsu sauce is provided to the general public through various channels, so anyone can easily make and eat at home.
그러나, 상기 돈까스의 주원료는 돈육이므로 고단백질이고 식용유에 튀기거나 구워서 조리하므로 고지방, 고칼로리 음식으로 반찬 보다는 식사대용으로 많이 소비되며, 특히 어린이들의 경우 밥보다는 돈까스 만을 편식하기 때문에 영양의 불균형을 초래하여 비만 등의 원인이 될 수 있다는 문제점이 있었다.However, the main ingredient of the tonkatsu is high protein because it is pork and is fried or cooked in cooking oil, so it is consumed more as a meal instead of a side dish as a high fat and high calorie food, especially in children, because it cuts only the tonkatsu rather than rice, causing nutritional imbalance. Therefore, there was a problem that it may cause obesity.
또한, 현재 우리나라의 주식인 쌀의 소비량이 현저하게 줄어 들어 생산량이 감소하고 이로인해 쌀값이 급등하는 등의 문제점이 발생하고 있는 시점에서 쌀 소비를 위한 대안의 제시가 필요한 상황이었다.In addition, it was necessary to present an alternative for rice consumption at a time when the consumption of rice, which is the current staple food of Korea, has been significantly reduced, resulting in a decrease in production and a sharp rise in rice prices.
상기와 같은 문제점들을 해결하기 위하여 본 발명은 쌀과 돈육을 결합한 돈까스를 제공하면서 쌀에 곤드레 등의 나물과 야채 등을 혼합하여 돈육 사이에 넣은 형태로 제공함으로써 밥을 싫어 하는 어린이들에게 밥을 먹을 수 있는 식습관을 유도하고, 다양한 나물과 야채를 제공함으로써 고른 영양분을 제공하는 것을 목적으로 한다.In order to solve the problems as described above, the present invention provides rice cutlet that combines rice and pork, while mixing herbs and vegetables such as gondre with rice and providing it in a form sandwiched between pork to eat rice for children who do not like rice. It aims to provide even nutrients by inducing dietary habits and providing various herbs and vegetables.
또한, 돈육에 쌀을 결합함으로써 쌀의 소비를 촉진하고자 하는 것을 다른 목적으로 한다.Another purpose is to promote the consumption of rice by combining rice with pork.
상기 목적들을 달성하기 위하여 본 발명은, 얇게 자른 밀가루를 입힌 두장의 돈육 사이에 찐밥과 곤드레 및 복은 야채가 혼합된 곤드레 밥이 내장되고 표면에 계란물과 빵가루가 묻혀져 단위포장되어 냉동된 것을 특징으로하는 곤드레밥 돈까스를 제공한다.In order to achieve the above objects, the present invention is characterized in that the gondure rice mixed with steamed rice, gondle and bokeun vegetables is sandwiched between two pieces of pork chopped with thinly sliced wheat flour, and the unit is packaged and frozen with egg water and bread crumbs on the surface. We serve gondebap pork cutlet.
또한, 쌀은 씻어서 불린 후 체에 받쳐 물기를 제거하고 스팀이 오른 증기통에 넣고 일차로 찐 다음 물을 뿌려 다시 쪄내는 찐밥 제조단계와;상기 쪄내어 된 밥에 간을 하는 단계와; 상기 찐밥에 간을 하는 단계와는 별도로 마른 곤드레 나물을 물에 소금을 넣어서 데친 후 잘게 다져 물기를 제거하는 단계와; 버섯과 야채들 잘게 다져 소금에 절여 탈수하는 볶는 단계와; 상기 간을 한 찐밥에 물기를 제거한 곤드레와 볶은 버섯과 야채를 넣어 섞어주는 믹싱 단계와; 상기 곤드레와 버섯 야채가 섞여진 간이된 찐밥을 동일한 중량으로 분리하여 식히는 곤드레 밥 제조단계와; 돈육을 0.1~1Cm 두께로 자른는 단계와; 얇게 자른 돈육에 밀가루를 입히고 동일한 중량으로 분리된 곤드레밥을 올려 놓은 후 밀가루를 입힌 연육된 돈육을 덮어 누르면서 돈육 테두리가 부착되도록 하는 적층 단계와; 상기 적층 단계에서 제조된 곤드레밥이 내장된 돈육을 달걀물에 담근 후 꺼내어 빵가루를 입히는 단계와; 상기 빵가루를 인힌 후 단위 포장용기에 담아 냉동하는 단계를 포함하는 것을 특징으로 하는 곤레밥 돈까스 제조방법을 제공한다.In addition, the rice is washed and soaked, sifted and removed from the sieve, steamed into a steamer with steam on top, steamed first, and then sprinkled with water to steam again; a step of seasoning the steamed rice; Apart from the step of seasoning with the steamed rice, the dried gondure herb is boiled with salt in water and then chopped to remove water; A step of frying the mushrooms and vegetables finely marinated and dehydrated; A mixing step of mixing the dried gondre with roasted mushrooms and vegetables in the steamed rice with the liver; A gondre rice production step of separating and cooling the simple steamed rice mixed with the gondure and mushroom vegetables under the same weight; Cutting the pork to a thickness of 0.1 to 1 cm; A lamination step in which flour is coated on the thinly cut pork and put the gondap separated by the same weight, and then the pork border is attached while overlaying the tender pork with the flour; A step of dipping the pork in which the gondebap prepared in the laminating step is embedded in egg water and then taking it out to coat bread; Provided is a method for preparing a tonkatsu pork cutlet, characterized in that it comprises the step of freezing the bread crumbs in a unit packaging container.
본 발명은 쌀과 돈육을 결합한 돈까스를 제공하면서 쌀에 곤드레 등의 나물과 야채 등을 혼합하여 돈육 사이에 넣은 형태로 제공함으로써 밥을 싫어 하는 어린이들에게 밥을 먹을 수 있는 식습관을 유도하고, 다양한 나물과 야채를 제공함으로써 고른 영양분을 제공할 수 있다.The present invention induces the eating habits to eat rice to children who do not like rice by providing a pork cutlet that combines rice and pork while mixing herbs and vegetables such as gondre into rice and putting it between pork. By providing herbs and vegetables, you can provide even nutrients.
또한, 돈육에 쌀을 결합함으로써 쌀의 소비를 촉진하고자 할 수 있다.In addition, it may be desirable to promote consumption of rice by combining rice with pork.
이하, 본 발명을 실시예를 들어 좀 더 상세히 설명하기로 한다.Hereinafter, the present invention will be described in more detail with reference to examples.
본 발명에 따른 재료는 주재료인 돈육, 쌀, 곤드레와 더덕, 표고버섯, 당근 등의 야채, 식용유와, 부재료인 습식빵가루, 밀가루, 달걀 및 간을 맞추기 위한 양념류가 사용된다.The material according to the present invention is used as a main material such as pork, rice, gondre and deodeok, shiitake mushrooms, vegetables such as carrots, cooking oil, and additives for wet bread crumbs, flour, eggs and liver.
상기와 같은 재료들을 이용하여 곤드레밥 돈까스를 제조하는 방법은 곤드레밥 제조단계과 돈까스 제조단계로 구분할 수 있다.The method of manufacturing gondap rice cutlet using the above ingredients can be divided into a gondap rice manufacturing step and a tonkatsu manufacturing step.
먼저 곤드레밥 제조단계를 살펴보면 쌀 40~60 중량%, 곤드레 12~24중량%, 버섯 2~7중량%, 야채 4 ~ 14중량%, 간장 2~6중량%, 소금 1~2중량%, 참기름 또는 식용유 2 ~ 4 중량%를 준비한다. 이때, 버섯은 표고버섯을 사용하고, 야체로는 더덕 2~7중량%,당근 4~10 중량%을 사용하는 것이 바람직하다.If you look at the Gondrebab manufacturing step first, 40 ~ 60% by weight of rice, 12 ~ 24% by weight of Gondre, 2 ~ 7% by weight of mushrooms, 4 ~ 14% by weight of vegetables, 2 ~ 6% by weight of soy sauce, 1 ~ 2% by weight of salt, sesame oil Or prepare 2-4% by weight of cooking oil. At this time, mushrooms are used shiitake mushrooms, it is preferable to use deodeok 2-7% by weight, carrot 4-10% by weight.
또한, 상기 쌀은 참드림과 가와지쌀을 4:1 의 비율로 사용하여 지역농업을 활성화하고, 식용유는 참기름과 포도씨유를 3:10 비율로 같이 사용하는 것이 바람직하다.In addition, it is preferable to use the sesame oil and the Kawaji rice in a ratio of 4: 1 to activate regional farming, and it is preferable to use sesame oil and grapeseed oil in a ratio of 3:10.
상기 준비된 곤드레밥 재료를 쌀은 씻어서 불린 후 체에 받쳐 물기를 제거하고 스팀이 오른 증기통에 넣고 일차로 찐 다음 물을 뿌려 다시 쪄내는 찐밥 제조단계와; 상기 쪄내어 된 밥에 간을 하는 단계와; 상기 찐밥에 간을 하는 단계와는 별도로 마른 곤드레 나물을 물에 소금을 넣어서 데친 후 잘게 다져 물기를 제거하는 단계와; 버섯과 야채들 잘게 다져 소금에 절여 탈수하는 볶는 단계와; 상기 간을 한 찐밥에 물기를 제거한 곤드레와 볶은 버섯과 야채에 참기름 또는 식용유를 넣어 섞어주는 믹싱 단계와; 상기 나물과 버섯 야채가 섞여진 간이된 찐밥을 동일한 중량으로 분리하여 식히는 단계로 구성된다.A step of preparing steamed rice, washing and soaking the prepared gondrebab ingredients, holding it in a sieve, steaming it in a steamer to which steam is steamed first, and then sprinkling it again; Seasoning the steamed rice; Apart from the step of seasoning with the steamed rice, the dried gondure herb is boiled with salt in water and then chopped to remove water; A step of frying the mushrooms and vegetables finely marinated and dehydrated; A mixing step of mixing the liver with the dried gondre and roasted mushrooms and vegetables with sesame oil or cooking oil; It consists of a step of separating and cooling the simple steamed rice mixed with the herbs and mushroom vegetables under the same weight.
좀더 상세하게는 설명하면 찐밥 제조단계는 쌀 40~60 중량%를 씻어서 3~4시간 동안 침지한 다음, 체에 받쳐 물기를 제거한다. 상기 물기가 제거된 불린 쌀은 스팀이 오른 증기통에 넣어 15 내지 25분간 1차로 찐 다음, 1차로 찐 밥에 물을 뿌려 다시 15 내지 20분간 2차로 쪄낸 후 용기에 담아 간장 2~6중량%, 소금 1~2중량%, 참기름 또는 식용유 2 ~ 4 중량%를를 혼합하여 간이된 찐밥을 제조한다.In more detail, in the steamed rice production step, 40 to 60% by weight of rice is washed, immersed for 3 to 4 hours, and then dried with a sieve. The soaked rice is removed from the water and steamed first in 15 to 25 minutes in a steamed steamer, then sprinkled with steamed rice for 2 to 15 to 20 minutes and then boiled in a container for 2 to 6% by weight of soy sauce. , 1 to 2% by weight of salt, 2 to 4% by weight of sesame oil or edible oil is mixed to prepare simplified steamed rice.
이와는 별도로 곤드레 12~24중량% 소금물에 데친 후 잘게 다져 물기를 제거하여 준비한다Separately, boil it in 12 ~ 24% by weight of salt water, then chop it and remove it.
또한, 버섯은 주로 표고버섯 2~7중량%를 0.3cm 정도로 잘게 다지고, 야채로는 더덕 2~7중량%, 당근 4~10 중량%를 사용하며, 더덕은 0.3cm 크기로 잘게 다두고, 당근은 잘게다져 소금에 절인 후 물기를 제거한다. 다음에 잘게 다져진 더덕, 표고버섯, 당근을 달군 팬에 넣어 볶아 둔다.In addition, mushrooms are mainly chopped 2-7% by weight of shiitake mushrooms to a size of about 0.3cm, 2-7% by weight of deodeok and 4-10% by weight of carrots are used as vegetables. Is chopped and salted to remove moisture. Next, put the chopped deodeok, shiitake mushrooms and carrots in a heated pan and fry them.
다음에, 간이된 찐밥, 소금에 데쳐 물기를 제거한 곤드레, 볶은 야채와 버섯을 용기에 담은 후 상기 준비된 참기름 또는 식용유와 간장을 넣어 잘 섞은 후 돈까스 한개 단위로 뭉쳐 식힘팬에 담아 둔다. 이때 1개 분량으로는 50g 내외가 적당하다.Next, put the steamed steamed rice, salted gondure, roasted vegetables and mushrooms in a container, mix the prepared sesame oil or cooking oil with soy sauce, mix well, and put them together in one cutlet unit and put them in a cooling pan. At this time, about 50g is suitable for one serving.
다음은 돈육을 준비한다. 돈육은 상기준비된 쌀 대비 145 ~175중량%를 약 0.3 내지 1Cm 두께로 두장으로 나누어 절단한다. 다음에, 얇게 자른 두장의 돈육에 밀가루를 충분히 입힌다. Next, prepare the pork. Pork is cut by dividing 145 to 175 wt% compared to the prepared rice into two pieces of about 0.3 to 1 cm thick. Next, coat the thinly sliced pork with plenty of flour.
상기 밀가루를 입힌 돈육을 깔고 그 위에 1개 분량의 간이된 곤드레밥을 올려 놓은 후 밀가루를 입힌 돈육을 올려 놓고 눌러준다. 이때 중간의 곤드레밥이 외부로 돌출되지 않도록 두장의 돈육 테두리를 부착한다. Lay the pork with the flour on it, place one portion of the simple gondap on it, and then put the pork with the flour on it and press it. At this time, two pieces of pork rim are attached so that the middle gondobap does not protrude outward.
다음에 곤드레밥이 내장된 돈육을 달걀푼 물에 담갔다가 꺼내어 빵가루를 충분히 입힌 다음 용기에 넣고 급속 냉동을 시킨다.Next, the pork with gondap is soaked in egg-puffed water, taken out, coated with breadcrumbs, placed in a container, and then rapidly frozen.
상기와 같이 제조된 곤드레밥 돈까스는 냉동하기 전에 기름에 튀기거나 구운 후 원하는 취향의 소스를 뿌려 먹게된다. The gondebap pork cutlet prepared as above is fried or baked in oil before freezing and then sprinkled with the desired taste.
이때, 상기 빵가루가 충분히 묻힌 다음 기름을 뿌려 160~200℃ 오븐에 10~20분간 굽거나, 160~200℃ 기름에 10~20분간 튀기는 단계를 더 포함하여 단위 포장용기에 넣고 급속 냉동을 시킴으로써 소비자가 가정이나 편의점 등에서오븐이나 전자렌인지 등으로 가열하여 손쉽게 먹을 수 있도록 제공하기도 한다.At this time, the bread crumbs are sufficiently buried and then sprinkled with oil to bake them in an oven at 160 to 200 ° C for 10 to 20 minutes, or to fry them at 160 to 200 ° C for 10 to 20 minutes. It is also provided at home or convenience stores for easy eating by heating with an oven or microwave oven.
또한, 냉동한 곤드레 돈까스는 시중에 유동하여 소비자가 간편하게 집에서도 즐길 수 있도록 할 수 있다.In addition, frozen gondlet pork cutlet can flow on the market so that consumers can easily enjoy it at home.
이상과 같이 곤드레밥 돈까스는 나물과 야채, 그리고 밥을 내장하고 있어 별도의 밥을 준비할 필요없이 식사 대용으로 매우 좋은 음식이 된다.As mentioned above, the gondebap pork cutlet is made of herbs, vegetables, and rice, so it is a very good food as a meal replacement without having to prepare separate rice.
이상과 같이 본 발명을 실시예를 참고하여 설명하였으나, 이는 발명을 설명하기 위한 것일 뿐이며, 본 발명이 속하는 기술 분야의 통상의 지식을 가진 자라면 발명의 상세한 설명으로부터 다양한 변형 또는 균등한 실시예가 가능하다는 것을 이해할 수 있을 것이다. 따라서 본 발명의 진정한 권리범위는 특허청구범위의 기술적 사상에 의해 결정되어야 한다. As described above, the present invention has been described with reference to examples, but this is only for explaining the invention, and those skilled in the art to which the present invention pertains can perform various modifications or equivalent embodiments from the detailed description of the invention. You will understand that. Therefore, the true scope of the present invention should be determined by the technical spirit of the claims.
Claims (5)
상기 곤드레밥 돈까스는 오븐에 굽거나 기름에 튀겨 단위 포장후 냉동시킨 것을 특징으로 하는 곤드레밥 돈까스.According to claim 1,
The gondebap tonkatsu is grilled in an oven or fried in oil, and then packed and frozen.
쌀은 씻어서 불린 후 체에 받쳐 물기를 제거하고 스팀이 오른 증기통에 넣고 일차로 찐 다음 물을 뿌려 다시 쪄내는 찐밥 제조단계와;
상기 쪄내어 된 밥에 간을 하는 단계와;
상기 찐밥에 간을 하는 단계와는 별도로 마른 곤드레 나물을 물에 소금을 넣어서 데친 후 잘게 다져 물기를 제거하는 단계와;
버섯과 야채들 잘게 다져 소금에 절여 탈수하는 볶는 단계와;
상기 간을 한 찐밥에 물기를 제거한 곤드레와 볶은 버섯과 야채를 넣어 섞어주는 믹싱 단계와;
상기 곤드레와 버섯 야채가 섞여진 간이된 찐밥을 동일한 중량으로 분리하여 식히는 곤드레 밥 제조단계와;
돈육은 상기준비된 쌀 대비 145 ~175중량%와 계란, 밀가루 및 빵가루를 준비하는 단계와;
돈육을 0.1~1Cm 두께로 자른 후 얇게 두드려 연육하는 단계와;
상기 연육된 돈육에 밀가루를 입히고 동일한 중량으로 분리된 곤드레밥 한덩이를 놀려 놓은 후 얍게 두두려 밀가루를 입힌 돈육을 덮어 누르면서 돈육 테두리가 부착되도록 하는 적층 단계와;
상기 적층 단계에서 제조된 곤드레밥이 내장된 돈육을 달걀물에 담근 후 꺼내어 빵가루를 입혀 곤드레밥 돈까스를 제조하는 단계와;
상기 곤드레밥 돈까스를 포장용기에 담아 냉동하는 단계를 포함하는 것을 특징으로 하는 곤드레밥 돈까스 제조방법.40 ~ 60% by weight of rice, 12 ~ 24% by weight of gondle, 4 ~ 14% by weight of vegetables, 2 ~ 7% by weight of mushrooms, 2 ~ 6% by weight of soy sauce, 1 ~ 2% by weight of salt, sesame oil or 2 ~ 4% by weight of cooking oil Preparing a;
After the rice is washed and soaked, it is supported by a sieve to remove water, steamed in a steamer to which it is steamed, steamed first, then sprinkled with water and steamed again;
Seasoning the steamed rice;
Apart from the step of seasoning the steamed rice, the dried gondure herb is boiled with salt in water and then chopped to remove water;
A step of frying the mushrooms and vegetables finely marinated and dehydrated;
A mixing step of mixing the dried gondre with roasted mushrooms and vegetables in the steamed rice with the liver;
A gondre rice production step of separating and cooling the simple steamed rice mixed with the gondure and mushroom vegetables under the same weight;
Pork 145 to 175% by weight compared to the prepared rice and preparing eggs, flour and breadcrumbs;
Cutting the pork to a thickness of 0.1 to 1 cm and then tapping thinly to grow the pork;
A layering step in which flour is coated on the ground pork and a piece of gondreb separated by the same weight is teased and then beaten to cover the pork covered with flour while pressing the pork rim;
A step of dipping the pork in which the gondebap prepared in the laminating step is embedded in egg water and taking it out to coat the bread with bread to prepare gondap tonkatsu;
A method of manufacturing gondap pork cutlet comprising the step of freezing the gondap rice cutlet in a packaging container.
상기 버섯은 표고버섯이고, 야채는 더덕 4 ~7중량%와 당근 4 ~7중량%인 것을 특징으로 하는 곤드레밥 돈까스.According to claim 1,
The mushrooms are shiitake mushrooms, vegetables are 4-7% by weight of deodeok and 4-7% by weight of carrots.
상기 빵가루를 입힌 후 기름을 뿌려 160~200℃ 오븐에 10 ~20분간 굽거나, 160~200℃ 기름에에 10 ~20분간 튀기는 단계를 더 포함하는 것을 특징으로 하는 곤드레밥 돈까스 제조방법.
The method of claim 3,
A method of manufacturing gondap pork cutlet further comprising the step of baking the bread crumbs for 10 to 20 minutes in an oven at 160 to 200 ° C, or frying in oil at 160 to 200 ° C for 10 to 20 minutes.
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