KR20220140219A - Waffle comprising meat - Google Patents

Abstract

The present invention relates to a manufacturing method of a waffle and a meat waffle using the same which heat and pre-treat raw meat containing a seasoning to have a shape of a waffle, thereby having a more excellent taste and a more excellent texture and enabling easier storage than ground meat-based foods being sold as the conventional home convenience food.

Description

Waffle comprising meat

The present invention relates to a heat pretreatment method for seasoned meat and a waffle containing meat using such a method, and more particularly, to a raw meat containing seasoning by heating and pretreating it to have a waffle shape, which is conventionally sold for home convenience food. The present invention relates to a method for producing a waffle that has superior taste and texture and is easy to store compared to a ground meat-based food, and a meat waffle using the same.

Due to the influence of economic growth and industrialization, the development of new food processing technologies such as various processed foods, cooked foods, semi-cooked foods, and frozen foods, brought many changes to their diet. In addition, the change in nutritional intake and food consumption of Koreans led to a gradual decrease in the consumption of rice, the staple food, while the consumption of animal protein and fat increased due to the increase in the intake of caustics, and the consumption of meat also increased. However, compared to China's meat consumption, Korea's meat consumption is expected to more than double the current level. Among them, the production of processed meat products has increased in line with the consumption propensity of meat, and the preference for processed meat products is also increasing among children and young people. Meat products are typical processed meat products made by emulsifying livestock and poultry, such as pork or chicken, by mixing them with seasonings and spices. is ingested through The use of reheated food is increasing along with the pursuit of quality, diversification, and simplicity of dietary life, and the spread of reheating of semi-cooked and cooked foods such as refrigerated/chilled food service systems is also expanding in group catering organizations. there is a trend In addition, as lifestyles have changed due to the recent nuclear family, the increase in single generations, and the expansion of female employment, there is a demand for simple and easy-to-prepare meals. is becoming

On the other hand, the conventional waffle (waffle) is a crisp and light bread with a honeycomb surface is used as breakfast or dessert. In general, waffles are made by mixing wheat flour with other ingredients such as eggs, milk, sugar, etc., pouring it into a heated waffle mold with butter in a thin, flowing dough, and baking it until the surface is golden. It is known only to be eaten.

In addition, various attempts have been made, but there is no known technique for producing a waffle-type home convenience meal using ground meat or seasoned meat as raw materials.

The present invention has been proposed to solve the above problems, and in the conventional semi-cooked food containing raw meat, the pulverized meat obtained by pulverizing the raw meat is heated and formed in a waffle shape at the same time to be heated and pretreated with a meat waffle. It relates to a manufacturing method. When reheating the first heated product after refrigeration and/or freezing storage, not only the appearance and crispy texture of the product are uniformly good, but also the cooking time is shortened, and the time to kill harmful bacteria such as food poisoning bacteria is shortened, In addition to removing the peculiar smell of raw meat, the amount of seasoning applied to the surface of the food is increased, so that the food with richer taste can be provided.

The meat waffle according to the present invention means a processed meat product including raw meat, fat, a seasoning sauce, and a binder and having a waffle shape, and the size thereof may be variously adjusted.

Therefore, the meat waffle according to the present invention can be consumed by itself or applied to other foods and consumed together.

The raw meat applicable to the present invention is not limited as long as it is an edible raw meat, but may be, for example, beef, pork or chicken, preferably pork. In addition, raw meat of various parts may be included, but preferably, it may be at least one selected from the group consisting of shoulder meat, front leg meat (battery), hind leg meat (fuji) and sirloin. For example, the raw meat to be used for preparing the meat waffle according to the present invention may have 10 to 25% by weight of protein and 0 to 35% by weight of fat, and 10 to 15% by weight of protein and 0 to 25% by weight of fat It may be Fuji pork with

In the present invention, the raw meat is prepared as minced meat, which is advantageous in the salting solution treatment or subsequent processing process, and is very advantageous in producing meat waffles of various shapes, shapes, and sizes. The minced raw meat suitable for the present invention may be minced meat having a very small diameter, such as a pulverized product. The raw meat mince can be minced using a grinder equipped with a 3 hole plate. The diameter or size of the raw meat mince may be determined according to the hole size of the plate and the force of the screw through which the raw meat passes through the plate.

The raw meat may be included in an amount of 50 to 80% by weight, or 60 to 75% by weight based on the total mass of the meat waffle according to the present invention, but is not limited thereto.

The meat waffle according to the present invention may further include fat in addition to the raw meat. The fat may be used in the form of appropriately minced minced meat, preferably pulverized material, like raw meat, and for example, animal fat such as fat derived from pigs or cattle may be used, and these fats may be used in the site of various animal raw materials. may be derived, and specifically, back fat may be used, but other fats may also be used. The fat may be included in an amount of 10 to 20% by weight, or 12 to 17% by weight based on the total mass of the meat waffle according to the present invention, but is not limited thereto.

In addition, the meat waffle of the present invention may further include a rice cake. The raw material of the rice cake is not limited to grains such as rice and wheat, but may specifically be rice cake. The rice cake may use a dried form or a non-dried form, and may also be appropriately minced, and may have a long diameter of 10 to 40 mm and a short diameter of 10 to 30 mm, but it is common in the art to provide texture or appropriate moldability. of the technician can appropriately select it. In one embodiment, rice cakes of 20 mm x 20 mm were used.

The meat waffle according to the present invention may further comprise a seasoning sauce. The seasoning sauce may serve to enhance the taste and flavor of the meat waffle and to mask off-flavors that may occur in the raw meat. The type of seasoning sauce may be used without limitation as long as it is used for the above purpose, but for example, from the group consisting of soy sauce, soybean oil, sugar, garlic, green onion, pear, ginger, starch syrup, sesame oil, pepper and sodium glutamate. It may include one or more selected seasonings. In addition, the seasonings may be in a processed form suitable for the manufacture of waffles. For example, garlic or green onion may be minced or chopped to an appropriate size, respectively. In one embodiment, in the case of pears, a pear concentrate of 69 brix consisting of 90% by weight of pears and 10% by weight of starch syrup was used, and in the case of ginger, 90% by weight of Ginger and other ingredients were used. did. When the seasoning sauce uses one or more of the seasonings, the mixing ratio may be appropriately adjusted by those skilled in the art.

The meat waffles according to the invention may further comprise flour. The flour serves as a binder to bind and attach ingredients such as raw meat, back fat, and seasoning together so that they do not break and retain their shape after they are mixed and molded together. You can also use wheat flour or soft flour, but it is better to use strong flour with a relatively high gluten content. The flour may be included as a remaining amount by deducting the weight of ingredients other than the flour with respect to the total weight of the meat waffle. More specifically, 1 to 5% by weight or 2 to 4% by weight based on the total weight of the meat waffle may be included.

Protein additives added to the raw material for preparing meat waffles according to the present invention include soybean proteins, gluten, starch, fork collagen, fibers, whey protein, and egg white as protein sources that can be added or replaced in addition to peas and beef collagen. It may be at least one member selected from the group consisting of rye, egg yolk, and plasma protein, and preferably, may be at least one member selected from the group consisting of pea dimples and beef collagen.

The protein additive content contained in the meat waffle according to the present invention is 0.05 to 5.00 parts by weight, 0.05 to 3.0 parts by weight, 0.05 to 2.0 parts by weight, 0.1 to 5.00 parts by weight, based on 100 parts by weight of the raw meat mince. , 0.1 to 3.0 parts by weight, 0.1 to 2.0 parts by weight, 0.5 to 5.00 parts by weight, 0.5 to 3.0 parts by weight, or 0.5 to 2.0 parts by weight.

As the protein additive, pea dimang contains 100% peas as a component, and improves water retention and yield. The collagen may include a hydrolyzate of beef collagen or bovine collagen, and for example, may be beef collagen composed of 100% cow skin. The collagen performs a function of imparting elasticity to the meat waffle, enhancing water holding capacity, and improving yield.

The meat waffle according to the present invention may further comprise unmodified starch and/or modified starch.

The unmodified starch that can be used in the present invention is corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, rice starch, glutinous rice starch, mung bean starch, sago palm starch, corn starch, waxy corn starch, etc. derived from any plant. of starch can be used, and a mixture thereof can also be used. Preferred starch may be at least one selected from the group consisting of corn starch, tapioca starch, wheat starch and potato starch.

The modified starch is obtained by chemically treating the unmodified starch, and may be, for example, at least one selected from the group consisting of acetylated starch (starch acetate), etherified starch, and esterified starch, Preferably, it may be acetylated starch. Examples of the modified starch usable in the present invention may be corn starch, tapioca starch, wheat starch, potato starch, or acetylated starch of sweet potato starch. These modified starches can improve or impart physical properties such as viscosity enhancement, elasticity imparting, elasticity and freeze-thaw stability. The starch may be in any form, such as powder, paste, liquid, granular, and the like.

The content of the starch additive contained in the meat waffle according to the present invention is 0.05 to 5.00 parts by weight, 0.05 to 3.0 parts by weight, 0.05 to 2.0 parts by weight, 0.1 to 5.00 parts by weight of the starch additive based on 100 parts by weight of the raw meat mince. , 0.1 to 3.0 parts by weight, 0.1 to 2.0 parts by weight, 0.5 to 5.00 parts by weight, 0.5 to 3.0 parts by weight, or 0.5 to 2.0 parts by weight.

The meat waffle according to the present invention may further include at least one selected from the group consisting of sodium nitrite and complex phosphate.

The meat waffle according to the present invention may further contain stabilizers, chelating agents such as citrate and polymeric phosphate, reducing agents such as glutathione and cysteine, antioxidants, coloring agents, acidulants, and other food additives such as flavorings.

The meat waffles disclosed herein can be provided to a consumer in a number of ways, including partially cooked, and fully pre-cooked. In one form, consumers can obtain packaged, cooked and easily edible food, and in particular, the meat waffle according to the present invention shortens the final cooking time at home and the killing time of harmful bacteria such as food poisoning bacteria, and has a crispy texture. Compared to the conventional seasoned meat in the form of patties, it is maintained evenly and has the advantage of minimizing the odor caused by the raw meat.

In another aspect, the present invention provides a method for preparing the meat waffle, comprising the steps of:

1) mincing raw meat;

2) preparing mixed meat by mixing the minced raw meat with a seasoning sauce, rice cake, and a binder and then stirring;

3) packaging the mixed meat prepared in step 2) and then putting it in a waffle molding machine to simultaneously process the primary heating;

4) quenching the waffle heated in 3); and

5) Packing the ground meat waffles quenched in 4)

The above steps will be described in detail.

In step 1), the raw meat is minced as described above, and the mincing is preferably a step of pulverizing to prepare ground meat. As the grinding method, a grinding method of raw meat well known in the art may be used without limitation. For example, chopping with a kidney and processing it to a certain size to produce minced meat, and a chopper is a machine that grinds raw meat into small sizes according to the purpose of use. plate) and a knife. The diameter or size of the raw meat mince may be determined according to the hole size of the plate and the force of the screw through which the raw meat passes through the plate.

In step 2), the ground meat ground in step 1), rice cake, seasoning sauce, and binder are mixed and stirred to prepare mixed meat, and the details regarding the seasoning sauce and the binder are related to the meat waffle. All can be applied.

In addition, as an additional aspect, in the manufacturing method according to the present invention, fat may be added, and the fat may be pulverized and mixed with the raw meat in step 1) or mixed together in step 2).

Agitation time and agitation speed may be appropriately selected according to the amount and mixing degree of the ingredients to be added.

In an additional aspect, the mixed meat after the mixing process is completed is aged under refrigeration conditions, for example, 3 to 4° C., for 5 to 20 hours, 7 to 18 hours, 10 to 16 hours, or 14 hours so that gluten can be well formed. may do it

In addition, after the aging process, a process of dividing into an appropriate amount for molding in a waffle molding machine may be performed. In one embodiment, the mixed meat for the meat waffle prepared according to the present invention was refrigerated at 3 to 4° C. after mixing and aged for 14 hours, and then potions were performed by 180 g.

Next, in step 3), the mixed meat is put into the waffle machine and packaged, and then put into the waffle molding machine to simultaneously process molding and primary heating, and packaging is performed before molding and primary heating treatment. As the packaging method, conventional packaging methods and apparatuses known in the art may be used without limitation, but vacuum packaging is preferred. For example, potion-worked mixed meat can be vacuum-packed after passing through a conveyor and placing it in a multi-foil packaging machine. At a temperature of 200 to 205° C., it may be heated for 3 to 8 minutes, preferably 4 minutes.

After that, in step 4), the product heat-treated in step 3) is put into a cooling room and cooled. Preferably, the cooling is performed at a freezing temperature of -24°C to -18°C for about 8 to 10 hours. The cooled product may be packaged using a packaging method well known in the art, such as step 5).

When a meat waffle containing seasoned meat is manufactured by this manufacturing method, it may have the following advantages. First, in the case of manufacturing in the shape of a waffle, since the contact surface is increased, the heating time is short during heating for eating at home, etc., and thus moisture loss during heating is reduced, so that the inside does not become too puffy.

In addition, separate molding is not required before heating for final eating, and by heating to 200~205℃, it is possible to control the browning phenomenon of sugar due to heating for later eating, and consumers can use air When heated with a fryer, heat transfer to the core is excellent, and the heating time is reduced by 30% compared to the shape of the patty. Furthermore, due to the primary heating pre-treatment in the waffle molding machine, when the consumer heats the secondarily, the internal fat of the seasoned meat is reduced, which has the advantage of reducing the intake of unnecessary fat.

According to the present invention, when raw meat containing seasoning is molded into a waffle shape and pre-heated, it has superior taste and texture compared to seasoned meat-based foods sold as conventionally cooked or semi-cooked foods, and is a seasoned meat-based method that facilitates storage. products can be provided.

1 is a photograph confirming the degree of sauce application of seasoned meat in the shape of a tteokgalbi patty.
2 is a photograph confirming the degree of application of the sauce of the waffle-shaped seasoned meat according to the present invention.
3 is a photograph showing a state in which a sauce is applied and a state applied to eating out as an example of cooking of waffle-shaped seasoned meat according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following examples.

[Example]

Example 1. Preparation of meat waffles

For the production of a meat waffle according to the present invention, a sauce (gopleur sauce) having the composition shown in Table 1 is prepared, and the goplein sauce and other ingredients are mixed as shown in the composition of Table 2, followed by heating and waffle manufacturing method to prepare a meat waffle.

Composition of Sauce for Meat Waffles (Goffle Sauce) Raw material name weight Mixing ratio (%) manufacturer note Soy sauce 200 26.08% sempyo 501 soy milk 150 19.56% Lee Kum-ki premium sugar 200 26.08% Snow White (regardless) chopped garlic 40 5.22% irrelevant Additive X minced wave 60 7.82% irrelevant 5mm*5mm Pear Concentrate 30 3.91% Samjin Natural 69brix - 90% pear, 10% starch syrup Ginger Concentrate 20 2.61% Samjin Food 4.6brix- 90% ginger extract, 　 isomal, etc. corn syrup 50 6.52% irrelevant colorless ions Miwon 5 0.65% Target Sesame oil 10 1.30% Ottogi pepper 2 0.26% irrelevant subtotal 767 100.00%

The composition of meat waffles Raw material name weight Mixing ratio (%) manufacturer note Gople Sauce 450 15.85% dodrum Minseo Fuji 1,800 63.38% dodrum zero fat Minseo A province 200 7.04% dodrum rice cake 300 10.56% irrelevant Non-drying 20mm*20mm strong flour 90 3.17% snow white subtotal 2,840 100.00%

Heating and waffle manufacturing method after mixing

go. After mixing, it is aged for 14 hours in a refrigerator between 3-4°C (gluten formation).

me. 180g of potion work after aging

All. Compression heating for 3 minutes in a waffle machine at 200~205℃

la. Heat dissipation from perforated plate for 15 minutes

mind. Quick cooling after packaging

Experimental Example 1. Measurement of sauce spreadability of meat waffles according to the present invention

In order to compare the spreadability of the meat waffles according to the present invention with those of tteokgalbi or patties, which are conventionally prepared types of seasoned meat, the following test was performed.

Specifically, 500 g of each sauce was prepared at the mixing ratio of Table 1 of Example 1, and mixed meat was prepared at the mixing ratio of Table 2, some of them were molded and heated in a patty form, and the rest were prepared in Example 1 According to the method of was measured.

As a result, in the seasoned meat in the form of tteokgalbi, 490 g remained compared to 500 g of the sauce weight before application and 10 g was applied, whereas in the meat waffle according to the present invention, 461 g was applied compared to 500 g of the sauce weight before application, and 39 g was applied, about 3.9 It was confirmed that twice as many sauces can be applied (see FIGS. 1 and 2).

Claims (11)

Meat waffles containing raw meat, fat, seasoning sauce, rice cake and binder. The meat waffle according to claim 1, wherein the raw meat is ground pork. The meat waffle according to claim 1, wherein the raw meat is included in an amount of 50 to 80% by weight based on the total mass of the meat waffle. The meat waffle according to claim 1, wherein the fat is included in an amount of 10 to 20% by weight based on the total mass of the meat waffle. The meat waffle according to claim 1, wherein the rice cake is rice cake. The meat according to claim 1, wherein the seasoning sauce includes at least one seasoning selected from the group consisting of soy sauce, soybean oil, sugar, garlic, green onion, pear, ginger, starch syrup, sesame oil, pepper and sodium glutamate. waffle. The meat waffle according to claim 1, wherein the binder is wheat flour, which is included in an amount of 1 to 5% by weight based on the total weight of the meat waffle. A method for producing a meat waffle according to claim 1 comprising the steps of:
1) mincing raw meat;
2) preparing mixed meat by mixing the minced raw meat with a seasoning sauce, rice cake, and a binder and then stirring;
3) packaging the mixed meat prepared in step 2) and then putting it in a waffle molding machine to simultaneously process molding and primary heating;
4) quenching the waffle heated in 3); and
5) Packing the ground meat waffles quenched in 4). The method according to claim 8, wherein the step 1) shredding is performed by pulverizing to prepare pulverized meat. The method according to claim 8, wherein after the mixed meat is prepared by stirring in step 2), a process of aging for 5 to 20 hours in a refrigeration condition of 3 to 4°C is further performed. The method according to claim 8, wherein step 3) is performed by heating at 200 to 205°C for 3 to 8 minutes.

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