KR20230128672A - Method for aging for pork cutlet - Google Patents

Abstract

The aging method for producing pork cutlet with soft meat quality includes a pretreatment step of making a plurality of cuts in pork cutlet to promote the penetration of seasoning into pork sirloin or tenderloin; Putting pork cutlet seasoning mixed with garlic sauce or sugar alcohol in addition to salt and pepper to the pork pretreated as described above and curing it; And adding rice wine or mirin to the pork cured as described above to remove the smell of the pork and aging it to improve the texture of the pork, then applying yeast, yeast, or white yeast to the pork and aging it again; Including, In the pretreatment step, a plurality of cuts are made in parallel rows at intervals of 5 to 10 mm on pork slices with a depth of 3 to 5 mm, a length of 1 to 5 mm, and a number of 1 to 3 / 2 cm ² . Mixing 1 to 3 parts by weight of salt and pepper, 0.5 to 1.5 parts by weight of garlic sauce, or 0.1 to 1 part by weight of sugar alcohol with respect to 100 parts by weight, adding it to the pretreated pork, curing for 1 to 2 hours, and aging again 1-3% of rice wine or mirin is added to cured pork and aged for 12-24 hours. Aged for 24 hours.

Description

Aging method for producing pork cutlet with tender meat quality {METHOD FOR AGING FOR PORK CUTLET}

The present invention relates to a method for aging pork cutlet, and more particularly, to a method for producing pork cutlet having a tender meat quality that can be tenderized through a curing step and a re-aging step.

Tonkatsu (豚KAつ) is a deep-fried pork dish that is a type of pork cutlet developed in Japan. After cutting the pork flesh into 7-8mm thickness, spread the thickness of the fat or tendons evenly, sprinkle salt and pepper and mature, then coat with flour, loosen an egg, cover with bread crumbs, and fry in oil at about 160℃. Although tonkatsu is a Japanese dish, tonkatsu is a popular dish among young people with franchises in business in Korea. Tonkatsu is cut into appropriate sizes and served with vegetables, pickled cucumbers, and vegetables such as cabbage, along with tomato sauce or Worcester sauce. Tonkatsu dishes are usually served with rice, soybean paste soup, cucumber pickles, and vegetables as a set meal. Pork cutlet is completed through the process of pork, seasoning, aging, and frying, and it is difficult to differentiate the quality and taste because it goes through a uniform manufacturing process that is served with sauce and vegetables.

Tonkatsu is a dish developed in Japan in 1925, and is a cooking method widely known in the art in Japan and Korea, and there are not many new prior arts. However, prior art related to fermentation of pork cutlet is Registered Patent No. 10-1264659, functional pork cutlet using mixture and fermentation of sesame meal and soybean and its manufacturing method (registration date: May 9, 2013) and soybeans in a 2:1 weight ratio to produce a first mixture; immersing the first mixture in water at 30 to 40° C. for 24 to 48 hours and then steaming at a temperature of 120 to 140° C. for 30 to 40 minutes; After cooling the steamed first mixture to 40 to 65 ° C., mixing the first mixture and sesame skim foil in a weight ratio of 3: 7 to produce a second mixture; inoculating the second mixture with Bacillus subtilis and then fermenting the mixture at a temperature of 37 to 45° C. and a humidity of 70 to 80% for 24 to 72 hours; drying the fermented second mixture in a dryer at 40 to 60° C. for 36 to 72 hours, and then pulverizing the fermented mixture into powder; Generating a pork cutlet mixture by mixing 05 to 50 parts by weight of the powdered fermentation mixture with respect to 100 parts by weight of meat raw meat; Coating the pork cutlet mixture with bread crumbs; And frying the tonkatsu mixture at a temperature of 160 to 200 ° C. for 1 to 3 minutes. Functional pork cutlet using mixture and fermentation of sesame meal and soybean that maximizes the efficacy of soybean, sesame meal, and fermentation ingredients in pork cutlet by mixing fermented mixture of soybean and sesame meal and pork cutlet ground meat raw material and manufacturing method thereof will be.

Registered Patent No. 10-1302705, method for manufacturing pork cutlet sauce using maesaengi (registration date: August 27, 2013) is the step of fermenting maesaengi inoculated with lactic acid bacteria to obtain fermented maesaengi, and the fermentation broth obtained above to produce pork cutlet sauce It is characterized in that it comprises the step of adding to the mixture. In addition, the lactic acid bacteria are ground and filtered with sterile gauze, followed by diluting the filtrate with an appropriate magnification, spreading the diluted solution on Lactobacilli MRS Agar (Difco Co, France) medium and culturing at 35 ° C for more than 24 hours. The colony formed after culturing is characterized in that it is isolated through a lactic acid bacteria separation process including the step of separating a single strain forming a transparent ring into lactic acid bacteria by tooth picking in MRS medium to which 2% CaCO3 is added.

Registered Patent No. 10-1848405, lactic acid bacteria fermented pork cutlet and its manufacturing method (registration date: April 6, 2018) are a) cutting pork to a thickness of 4 to 10 mm; (b) softening the cut pork by immersing it in a mixed extract of graviola and burdock at 30° C. for 1 hour; (c) curing the tenderized pork by mixing it with a curing agent composition; (d) aging the cured pork at a temperature of 8 to 10° C. for 8 to 12 hours; And (e) including the step of frying in oil at 160 ~ 170 ℃ after coating the aged pork, wherein the step (c) is based on 100 parts by weight of salt, 90 ~ 110 parts by weight of pepper; Garlic 310-330 parts by weight; 5 to 10 g of a dye composition containing 25 to 30 parts by weight of a mixture of Lactobacillus plantarum freeze-dried bacteria and glucose at a weight ratio of 8: 2 is mixed with 1 kg of the softened pork evenly with hands or a tumbler It is a method for producing lactic acid bacteria fermentation-aged pork cutlet, characterized in that it is mixed and salted, and does not include a separate tenderization process for applying physical impact other than the steps (b) and (c).

In these prior arts, pork cutlet is a dish served with sauce and vegetables through the process of pork, seasoning, aging, and frying, and it is difficult to differentiate quality and taste because it goes through a standardized manufacturing process. In particular, since the taste of pork cutlet depends on the meat quality, freshness, and sauce of pork raw materials, most pork cutlets have a similar taste. That is, there is a problem in that the taste is influenced by the seasoning or sauce attached to the surface because the seasoning does not penetrate into the pork meat. There is also a problem of providing fried pork in which pork protein is flavored only by frying.

Registered Patent No. 10-1264659, Functional pork cutlet and its manufacturing method using the mixing and fermentation of sesame meal and soybeans (registration date: May 9, 2013) Registered Patent No. 10-1302705, method for manufacturing pork cutlet sauce using maesaengi (registration date: August 27, 2013) Registered Patent No. 10-1848405, Lactic acid bacteria fermented pork cutlet and its manufacturing method (registration date: April 06, 2018)

In order to improve and differentiate the taste of the conventional standardized pork cutlet, the present invention is characterized by the step of adding and curing pork cutlet seasoning mixed with garlic sauce or sugar alcohol and applying yeast, yeast or baekgukgyun to make the meat softer through the step of aging again. And it provides a method of aging pork cutlet with improved taste.

As an embodiment, the aging method of pork cutlet includes a pre-processing step of making a plurality of cuts in pork slices in order to promote the penetration of seasoning into pork sirloin or tenderloin; Putting pork cutlet seasoning mixed with garlic sauce or sugar alcohol in addition to salt and pepper to the pork pretreated as described above and curing it; And adding rice wine or mirin to the pork cured as described above to remove the smell of the pork and aging it to improve the texture of the pork, then applying yeast, yeast, or white yeast to the pork and aging it again; Including, In the pretreatment step, a plurality of cuts are made in parallel rows at intervals of 5 to 10 mm on pork slices with a depth of 3 to 5 mm, a length of 1 to 5 mm, and a number of 1 to 3 / 2 cm ² . Mixing 1 to 3 parts by weight of salt and pepper, 0.5 to 1.5 parts by weight of garlic sauce, or 0.1 to 1 part by weight of sugar alcohol with respect to 100 parts by weight, adding it to the pretreated pork, curing for 1 to 2 hours, and aging again 1-3% of rice wine or mirin is added to cured pork and aged for 12-24 hours. Aged for 24 hours.

The pork cutlet prepared by the aging method of the pork cutlet according to the present invention has a softer meat quality and a good taste compared to the conventional pork cutlet, and has the effect of feeling the unique taste of the meat as well as the fried taste.

1 is a process chart showing a method of aging pork cutlet according to an embodiment of the present invention.

The present invention described below may apply various transformations and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description.

However, it should be understood that this is not intended to limit the present invention to specific embodiments, and includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

In addition, terms such as first and second may be used to classify and describe various components, but the components should not be limited by the terms. These terms are only used for the purpose of distinguishing one component from another.

In addition, when at least two different embodiments are described in the present application, all or part of the components of each embodiment can be merged and mixed with each other, even if there is no specific description, within the scope of not departing from the technical spirit of the present invention. .

1 is a process chart showing a method of aging pork cutlet according to an embodiment of the present invention.

Referring to FIG. 1, the present invention relates to a method of aging pork cutlet, a pretreatment step of making a plurality of cuts in pork cutlet to promote the penetration of seasoning into pork sirloin or tenderloin, and pretreatment as described above In addition to salt and pepper, tonkatsu seasoning mixed with garlic sauce or sugar alcohol is added to the pork and cured, and rice wine or mirin is added to the pork cured as described above to remove the smell of the pork and age it to improve the texture. .

1) Pretreatment of materials

The main ingredient of tonkatsu is pork, which uses sirloin or tenderloin without beef. However, if there are empty crabs in the area, the texture will deteriorate, so it is better to remove them.

Sheath is a scratch made by lightly airing ingredients with a knife when cooking, which can promote the penetration of seasoning. Cut sirloin or tenderloin into round or polygonal shapes with a thickness of 10 to 30 mm and make cuts so that the seasoning penetrates well. For the sheath, use a kitchen knife to make multiple sheaths with a depth of 3 to 5 mm and a length of 1 to 5 mm on the top of the sliced meat. In order to facilitate the penetration of the seasoning, the cuts can be made in parallel rows, but it is better to make multiple rows in parallel rows with 5 to 10 mm intervals because the chewiness may be poor. Salt and pepper the sheaths: 1 per 1cm ² , 2-3 per 1cm ² , 4-5 per 1cm ² , 1 per 2cm ² , 2-3 per 2cm ² , 3-5 per ^{2cm 2} It was salted in a mixed seasoning. The sheath cuts the pork into appropriate sizes, and then makes scratches on the surface of the meat at regular sizes and intervals using a puncher on a moving conveyor belt. The marinade injection can be done by cutting the pork into appropriate sizes and then injecting it into the surface of the meat to a depth of 1 to 5 mm using a syringe on a moving conveyor belt. Making cuts on the surface of pork or injecting seasoning with a syringe can be done mechanically, but it can also be used manually according to convenience. The sensory test for the change in the taste and physical properties of pork cutlet during aging according to the number of sheaths was performed using a 5-point scale (4 points or more; excellent, 3 points or more; average) by selecting well-trained panels (three males and females in their 20s and 30s, respectively). The average of is shown in Table 1 below.

Changes in pork taste and physical properties during aging according to the number of sheaths division 1/1cm ² 2-3/ ^cm2 4-5/ ^cm2 1/2 cm ² 2-3/2cm ² 4-5/2cm ² taste 4.4 4.5 4.6 4.1 4.2 4.3 preference 4.3 4.4 4.5 4.1 4.2 4.3 texture 3.9 3.6 3.5 4.2 4.1 3.8 chewiness 3.9 3.6 3.6 4.2 4.1 3.8

From the above results, it was found that the taste and preference were better as the number of sheaths per area increased, and the texture and acceptability were found to be better as the number of sheaths per area was smaller.

2) Salting of seasoning

For the seasoning of tonkatsu, 1 to 3 parts by weight of salt and pepper are basically used for 100 parts by weight of pork. Pork contains 55 to 65% of moisture, so if you sprinkle salt and pepper, these seasonings may partially penetrate, but to penetrate well, 0.5 to 1.5 parts by weight of garlic sauce or 0.1 to 1 part by weight of sugar alcohol is mixed and used. penetration time can be shortened. As described above, the seasoning mixed with salt and pepper and sugar alcohol or garlic sauce is added to the pre-treated pork and cured for 1 to 2 hours. Garlic sauce can be used by properly mixing garlic and soy sauce or purchased from the market (Rock Company). Sugar alcohols can be purchased (made by CJ) among maltitol, sorbitol, and xylitol.

3) Aging of pork

As described above, it is good to add 1 to 3% of rice wine or mirin to the seasoned pork to remove the smell of the pork and to age it for 12 to 24 hours to improve the texture. 1 to 5 parts by weight of yeast, yeast, or white yeast is evenly applied to the pork aged as described above, stored in a refrigerator at 10 to 25 ° C, and aged for 12 to 24 hours. Include alanine, glycine, glutamic acid, serine, lysine, methionine, etc. Yeast, Nuruk or Baekgukgyun was purchased and used on the market.

4) Fried

It can be seen that ingredients, cooking oil, and frying temperature have an important relationship in frying. Olive oil, soybean oil, canola oil, sunflower oil, corn oil, cottonseed oil, grapeseed oil, etc. can be used as cooking oil, but soybean oil, grapeseed oil, and canola oil are often used as frying oil. The temperature of the frying oil varies depending on the physical properties, thickness, and volume of the ingredients in the frying. If the temperature of the oil is high, the inside can be cooked quickly, but if the temperature of the oil is too high, the outside of the tempura will turn dark red in an instant, and if you take it out quickly, the inside will be undercooked and the texture will not be good. Therefore, the frying temperature affects the taste and color, so in the case of thin side vegetables, fry them instantly at about 160℃ to maintain the unique color of the material, and about 170℃ for low-moisture ingredients such as potatoes, lotus roots, and eggplants. It is good to deep-fry it for several seconds. Fish and shellfish such as shrimp and squid should be fried at 180℃ for several seconds. On the other hand, pork has an appropriate thickness and volume, so it is fried for 2 to 4 minutes at 170 to 180 ° C.

<Example 1-4>

In the pork pretreatment, the depth, length and number of sheaths with excellent taste, preference, texture and chewiness were considered, as shown in Table 1 (changes in pork taste and physical properties during aging according to the number of sheaths). A number of cuts were made on the top of the sliced meat with a depth of 4 mm and a length of 3 mm, and pork pretreated with the number of cuts 2/2 cm ² was used. Based on 100 parts by weight of pork, 2 parts by weight of salt and pepper, 1 part by weight of garlic sauce, or 0.5 part by weight of sugar alcohol were mixed and added to the pretreated pork, and cured for 15 hours. 2% of rice wine or mirin was added to the pork cured as described above and aged for 18 hours, then 3 parts by weight of yeast was applied and stored in a refrigerator at 20 ° C. for 18 hours. Salted and aged pork was fried for 3 minutes at a cooking oil temperature of 175 ° C to make pork cutlet. Fried pork cutlet is served with sauce and served with pickled cucumber and vegetables.

Production of pork cutlet by curing and aging conditions (unit; parts by weight) division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 pork 100 100 100 100 100 100 salt 2 2 2 2 2 2 pepper 2 2 2 2 2 2 Garlic Sauce One One One One One One sugar alcohol One One One One One One Mirin One 0.5 2 1.5 - - Rice wine 2 1.5 - 0.5 - - leaven - - - 3 - - yeast 3 3 - - - - Baek Guk-kyun - - 3 - - - frying powder Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount bread crumbs Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount egg Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount Appropriate amount Frying temperature (℃) 175 175 170 170 175 180

<Comparative Example 1>

After salting and aging in the same way as in Example 1, it was coated with frying powder and bread crumbs and fried at 175 ° C. for 5 minutes to make pork cutlet.

<Comparative Example 2>

After salting and aging in the same way as in Example 1, it was coated with frying powder and bread crumbs and fried at 180 ° C. for 3 minutes to make pork cutlet.

<Production Example 1>

500g of pork tenderloin was seasoned and aged with 1 cup of flour, 4 eggs, 2 cups of bread crumbs, salt and pepper, and then fried with 1 liter of cooking oil to prepare pork cutlet.

<Production Example 2>: Tonkatsu Sauce

Add 500g of pork tenderloin sauce: flour and butter in a ratio of 1:1, add water or vegetables three times the amount, and boil. For vegetable water, add 15 liters of water, 2 carrots, 4 celery roots, 2 apples, and 2 kg of chicken bones (chicken feet), add 8 spices, and boil for more than 1 hour to make vegetable water. Appropriate amount of vegetables, 1 Tbsp butter, 1 Tbsp thick flour, 2 Tbsp ketchup, 4 Tbsp Worcester sauce, 4 Tbsp sugar, 1 Tbsp water, 1/2 cup milk, a little bit of pepper, season and mature, then deep fry in cooking oil. was manufactured.

<Test Example>; sensory test

A sensory test was conducted on pork cutlets prepared in Example 1-4, Comparative Example 1-2, and Preparation Example 1-2. For the sensory test, a well-trained panel (three men and women in their 20s and 30s) was selected and the average of the 7-point scale method (55 points or more; very good, 45 points or more; excellent, 35 points or more; average) was shown in Table 3 below. shown in

Sensory test of pork cutlet by mixing ratio and manufacturing method division
Example comparative example manufacturing example One 2 3 4 One 2 One 2 taste 5.8 5.7 5.6 5.5 5.3 5.2 4.9 4.8 incense 5.7 5.7 5.6 5.6 5.1 5.2 4.8 4.7 preference 5.7 5.6 5.6 5.5 4.9 4.8 4.5 4.4 texture 5.8 5.8 5.7 5.7 5.2 5.1 4.6 4.5

From the above results, it can be seen that the tonkatsu of the present invention is superior to the comparative or preparation examples in taste, aroma, preference and texture.

According to the above described in detail, the pork cutlet prepared by the aging method of the pork cutlet according to the present invention has a softer meat quality and tastes better than the conventional pork cutlet, and the effect of feeling the unique taste of meat as well as the fried taste have

On the other hand, the embodiments disclosed in the drawings are only presented as specific examples to aid understanding, and are not intended to limit the scope of the present invention. It is obvious to those skilled in the art that other modified examples based on the technical idea of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (1)

A pretreatment step of making a plurality of cuts in pork cutlet to promote penetration of seasoning into pork sirloin or tenderloin;
Putting pork cutlet seasoning mixed with garlic sauce or sugar alcohol in addition to salt and pepper to the pork pretreated as described above and curing it; and
Adding rice wine or mirin to the pork cured as described above, aging it to remove the smell of pork and improving its texture, and then applying yeast, yeast, or white yeast to the pork and aging it again; Including,
In the pretreatment step, a plurality of cuts are made in parallel rows at intervals of 5 to 10 mm on pork slices with a depth of 3 to 5 mm, a length of 1 to 5 mm and a number of 1 to 3 / 2 cm ² ,
In the salting step, 1 to 3 parts by weight of salt and pepper, 0.5 to 1.5 parts by weight of garlic sauce, or 0.1 to 1 part by weight of sugar alcohol are mixed with respect to 100 parts by weight of pork, put into the pretreated pork, and cured for 1 to 2 hours. let it,
In the re-aging step, 1 to 3% of rice wine or mirin is added to the cured pork and aged for 12 to 24 hours, and then 1 to 5 parts by weight of yeast, yeast, or yeast is applied to the refrigerator at 10 to 25 ° C. Aging method for producing pork cutlet with soft meat quality that is stored in and aged for 12 to 24 hours.