WO2019132203A1 - Method for preparation of lamb hamburger - Google Patents

Method for preparation of lamb hamburger Download PDF

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Publication number
WO2019132203A1
WO2019132203A1 PCT/KR2018/012294 KR2018012294W WO2019132203A1 WO 2019132203 A1 WO2019132203 A1 WO 2019132203A1 KR 2018012294 W KR2018012294 W KR 2018012294W WO 2019132203 A1 WO2019132203 A1 WO 2019132203A1
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Prior art keywords
weight
patty
parts
powder
aged
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PCT/KR2018/012294
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French (fr)
Korean (ko)
Inventor
엄재성
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엄재성
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Priority to CN201880090494.3A priority Critical patent/CN111787803A/en
Publication of WO2019132203A1 publication Critical patent/WO2019132203A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/37—Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C5/00—Apparatus for mixing meat, sausage-meat, or meat products
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages

Definitions

  • the present invention relates to a method of manufacturing a ram hamburger.
  • Patty uses natural or synthetic food additives for quality improvement and safety of storage. Especially, consumers have expressed concern and concern about the use of synthetic food additives, but in general, patty is used for the kind of raw materials, Most of the techniques used to evaluate the effect of additive types and storage methods.
  • Korean Patent No. 10-1543865 entitled "Patty Containing Microencapsulated Natural Additives” which is a natural plant, and extracts of green tea, green tea, sage and paprika oleosin, etc., to solve the above-mentioned problems through inherent functions such as natural coloring, antioxidation and antibacterial.
  • the present invention seeks a suitable processing method of a hamburger and is for development as a food having a high added value.
  • a first aging step in which a patty sauce is mixed with the meat and then aged;
  • 100 to 100 parts by weight of the molded and secondly aged patty is mixed with 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder to complete the patty while the aged patty is cooked in the elvan stone grill; And a control unit.
  • the first maturing step further comprises 0.1 to 2 parts by weight of salt of bamboo salt and 0.01 to 1 part by weight of pepper powder, the molded and aged patty obtained through the second aging step is heated in a fumigation chamber, ;
  • the patty obtained through the above primary and secondary aging steps is placed in a circular case and degassed using a vacuum packaging film with a chamber type vacuum packing machine and sealed and packaged and then heated in water at 60 to 70 ° C for 70 to 90 minutes ;
  • the method of manufacturing a ham hamburger according to the present invention can provide a well-being snack using mutton, especially, mutton of less than 6 months old, which has a competitive advantage in the market.
  • meat to be applied according to one embodiment of the present invention is lamb and beef.
  • the present invention includes lamb and beef and mixing them to prepare meat.
  • Lamb is a favorite red meat in many countries of the world. Lambs less than one year old are called lamb and generally prefer the soft taste of lamb.
  • the present invention utilizes mutton for the purpose of dispersing the preference for beef which is nutritionally inferior to beef and which is one of causes of the increase in beef price.
  • the present invention uses lambs of less than 6 months old.
  • the present invention also provides beef and patty sauces.
  • Beef is usually prepared by using 20-30% fat added to the patty, or by using the fat attached region, and the calories and saturated fat and cholesterol content are high.
  • the present invention adds a patty source which is expected to have various physiological activities for the purpose of decreasing the fat absorption rate through the dietary fiber so as to reduce the fat content.
  • the beef used in the present invention is a beef meat and beef meat, and mutton and beef are mixed and mixed at a ratio of 8: 2.
  • Mutton is 6mm and beef is minced using 4mm mince and mixed in the above ratio.
  • the animal fat used in the present invention uses the beef fat.
  • the patty sauce made of vegetable ingredients such as onion, red ginseng, ginger, garlic and the like has an increased oxidative stress (Reactive Oxygen Species, reactive oxygen species) due to ingestion of beef, It is possible to prevent destruction of cell membranes, proteins, and genes caused by changing the surrounding situation.
  • oxidative stress reactive Oxygen Species, reactive oxygen species
  • the red ginseng used in the present invention is newly formed with ginsenoside Rg2, Rg3, Rh1, and Rh2, which are unique components of ginseng, which is not present in ginseng due to heat generated during its production.
  • red ginseng-specific saponins can be expected to have excellent pharmacological effect of only red ginseng, because it is known to have a cancer-preventing action, a cancer cell growth inhibiting action, a blood pressure lowering action, a brain cell protective and learning ability improving action, an antithrombogenic action, .
  • red ginseng It is common to take red ginseng at a high temperature for a long time and take it in the form of an extract. In this method, useful saponins of red ginseng extract according to extraction temperature and time should be extracted.
  • the total saponin content of the red ginseng extract obtained is lower as the extraction temperature is lowered and the total saponin content is increased as the extraction time is shorter.
  • the present invention is characterized in that red ginseng obtained under extraction conditions within 24 to 48 hours is used.
  • the present invention comprises red ginseng powder obtained by pulverizing red ginseng extract obtained as described above.
  • the patty sauce applied to the present invention may contain other components than the red ginseng powder.
  • Dandelion applied to the present invention is a perennial herb that belongs to Asteraceae. Dandelion has a pharmacological effect because it contains phenolic compounds such as hydroxycinnamic acid, chicoric acid and coumarins, sesquiterpene compounds, phytosterols and flavonoids. , C, E, etc .; minerals such as Ca, Fe, K, and dietary fiber are abundant and nutritional value is also high.
  • the physiologically active substances contained in dandelion have been reported to have antioxidant activity, antimicrobial activity, anticancer activity, antiinflammatory action and improvement of liver disease.
  • the dandelion applied to the present invention was applied to a dandelion root, and the dandelion root was removed, washed and then cut into a thickness of about 2 mm and dried in a hot air drier at 50 ° C for extraction.
  • the present invention uses safflower seed, which is highly likely to be an animal fat substitute of red meat patty.
  • Safflower is a perennial plant of Asteraceae and is cultivated for the purpose of producing edible oil. It is used as a medicinal plant in Asian countries including Korea.
  • the safflower seed contains polyphenol compounds such as serotonin derivatives, lignan, and flavonoid, and it has various physiological functions such as anticancer, antioxidant and anti-inflammatory effect, osteoporosis, arthritis, arteriosclerosis treatment, cholesterol lowering activity, radical scavenging activity, melanin formation inhibition Have.
  • the dried safflower seeds contain about 40% of the fat, 70 to 80% of the polyunsaturated fatty acid linoleic acid, about 17% of the protein, about 40% of the fibrin, and about 750 mg of the vitamin E It has high nutritional value.
  • the safflower seed powder is roasted after being roasted at 180 ° C for 20 minutes, which is the condition for producing safflower seed as a powder, and then pulverized.
  • the dandelion root or safflower seed powder may be substituted with 0.1 to 1 part by weight of avocado oil and 0.5 to 5 parts by weight of aronia powder, and may be optionally added.
  • the root of the dandelion may be applied in an amount of 0.1 to 1 part by weight, and the safflower seed powder may be applied in an amount of 0.5 to 5 parts by weight.
  • the present invention mixes the patty sauce with the meat and matures.
  • aging is carried out for 1 hour to 3 hours at an aging height maintained at 2 ° C, in order to soften the texture of the patty.
  • the present invention carries out a step of molding the aged patty and then aging it again.
  • aged meat is quantitatively determined as 100 g, for example, into a circular shape having a diameter of 12 cm, and aged for 3 to 5 hours at an aging height maintained at 2 ° C. And make it soft.
  • the above-aged patty is processed by direct heating, fumigation, and bead processing.
  • the patty to be processed by direct heating is 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder while the aged patty is cooked in the elvan stone grill when the molded and secondly aged patty is 100 parts by weight Completing the patty; , And cheese is placed on the finished patty and cooked until cheese is melted.
  • a patty processed through fumigation is performed by heating the molded and aged patties in a fumigation chamber, cooling them and packaging them in a vacuum.
  • the patty for fumigation applied to the present invention may further comprise 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder in the patty sauce which is directly heated and processed.
  • the fumigant applied to the present invention is heated to a surface temperature of the patty of 65 to 75 ° C, a central temperature of 60 to 70 ° C, and then heated for 20 to 30 minutes, and preferably the surface temperature is 72 ° C and the center temperature is 63 ° C.
  • the above-mentioned patty is cooled and then degassed using a vacuum packaging film with a chamber-type vacuum packaging machine to be sealed and packaged.
  • the present invention can produce a patty by a water bead recipe.
  • Vacuum Sous-Vid Recipe is a recipe that preserves the original flavor and flavor of the material by vacuum-packing the unheated material and cooking it for a certain time at a controlled temperature.
  • vacuum packaging prevents food oxidation, prevents the propagation of bacteria, and can achieve high thermal conductivity through water and steam.
  • the patty which is formed by the direct heating method according to the above-mentioned water-bead recipe and the second-aged patty is contained in a circular case and is degassed by using a vacuum packaging film with a chamber type vacuum packing machine, Lt; 0 > C for 70 to 90 minutes.
  • the packing material is removed, and the surface of the elvan griddle is heated at 160 to 180 ° C for 30 to 50 seconds, then turned upside down for 20 to 40 seconds, It is completed by heating for ⁇ 40 seconds.
  • the present invention provides hamburger buns and sauces containing ingredients useful for health as well as providing a patty for ingesting healthy and human-friendly ingredients, as described above.
  • the hamburger number applied to the present invention is suitably provided in terms of flavor, taste, texture, volume, functionality, and the like.
  • the hamburger number used in the present invention is defined as corn, barley, and black buns, respectively, and corn, barley, and black buns are defined as the original number.
  • a functional material is commonly added to the present invention. For example, California and the same shipment can be applied.
  • the California applied to the present invention is a mature column of California
  • the physiologically active substances contained in bedrooms are caffeic acid, vanillic acid and p-coumaric acid, and polyphenol substances such as phloroglucinol and pyrogallol.
  • the polyphenols contained in natural products such as lettuce not only lower the cholesterol content in the blood, but also reduce the cholesterol content of the blood, the antibacterial effect and the convergence, the improvement of the ratio of the high density protein and the low density protein in the blood, the dilation of the blood vessels and the lowering of the blood lipid concentration, It is known that it acts to prevent cardiovascular system diseases such as hardening.
  • polyphenol substances in bedrooms have been reported to have physiological functions such as antioxidant, antimicrobial, and anti-cancer through the binding of a phenolic hydroxyl group, a macromolecule such as a protein, to a phenolic hydroxyl group.
  • Such California is applied as a powder in the present invention, and the parks powder is dried in a shade for one week after removing seeds, pulverized with a grinder, and then sieved through a 60 mesh sieve.
  • the original number of the hamburger according to the present invention is 10 to 20 parts by weight of butter, 5 to 10 parts by weight of sugar, 1 to 2 parts by weight of salt, 0.3 to 1 part by weight of S-500, 1 to 4 parts by weight of egg, 5 to 15 parts by weight of egg, 3.5 to 4.5 parts by weight of yeast, 1 to 4 parts by weight of garlic powder, 1 to 2 parts by weight of trimoline, 45 to 48 parts by weight of milk or water, Mixing them for 2 minutes, hydrating them, mixing them sufficiently from the second stage to 6 minutes,
  • 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
  • the baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ⁇ 18 °C.
  • the corn flour according to the present invention may contain 5 to 10 parts by weight of sugar, 10 to 20 parts by weight of corn, 1 to 4 parts by weight of powdered milk, 10 to 20 parts by weight of kraft powder, 1 to 15 parts by weight of baking improver, 5 to 15 parts by weight of margarine, 2 to 8 parts by weight of raw yeast, 3 to 8 parts by weight of egg, 50 to 70 parts by weight of water and 5 to 15 parts by weight of milk were put into a kneader, Followed by sufficient mixing from the second stage to 6 minutes;
  • the dough is sealed with vinyl so that the dough does not come into contact with air.
  • the second fermented dough is baked in a desk oven at 200 ° C and bottom fire 170 ° C for 13 minutes to visually confirm that the bread diameter is 10 to 10.5 mm and the bread thickness is 66 to 66.5 mm and the color is dark brown.
  • 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
  • the baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ⁇ 18 °C.
  • the barley flour applied to the present invention may contain 5 to 10 parts by weight of sugar, 10 to 20 parts by weight of barley, 1 to 4 parts by weight of milk powder, 10 to 20 parts by weight of kraft powder, 1 to 15 parts by weight of bread improver, 5 to 15 parts by weight of margarine, 2 to 8 parts by weight of raw yeast, 3 to 8 parts by weight of egg, 50 to 70 parts by weight of water and 5 to 15 parts by weight of milk were put into a kneader, Lt; / RTI > to 80% of the state of gluten formation;
  • the dough is sealed with vinyl so that the dough does not come into contact with air.
  • the second fermented dough is baked in a desk oven at 200 ° C and bottom fire 170 ° C for 13 minutes to visually confirm that the bread diameter is 10 to 10.5 mm and the bread thickness is 66 to 66.5 mm and the color is dark brown.
  • 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
  • the baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ⁇ 18 °C.
  • the black bean according to the present invention may contain 0.2 to 0.7 parts by weight of S-500, 40 to 50 parts by weight of milk or water, 3 to 5 parts by weight of squid ink, 1 to 2 parts by weight of salt, 1 to 4 parts by weight of powdered sugar, 4 to 8 parts by weight of powdered sugar, 1 to 4 parts by weight of garlic powder, 1 to 3 parts by weight of trimoline, 4 to 6 parts by weight of raw yeast, 50 to 150 parts by weight of egg Mixing the ingredients in a kneader, mixing the mixture in a first stage for 2 minutes, hydrating the mixture in a second stage to 6 minutes,
  • 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
  • 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
  • the baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ⁇ 18 °C.
  • the present invention may further include a source to complete the hamburger.
  • a red wine sauce, a hole grained mustard sauce, a red pepper sauce, etc. may be selectively applied to the sauces applied to the present invention.
  • the mixing ball contains 100 parts by weight of mayonnaise as a mixing ball, 100 parts by weight of mayonnaise, 10 to 20 parts by weight of diison mustard, 10 to 20 parts by weight of hole-grained mustard, 10 to 20 parts by weight of mustard, and mix with a whisk.
  • the koji sauce sauce applied to the present invention comprises 110 parts by weight of pineapple flesh when the sliced onion is 100 parts by weight;
  • the present invention can provide a food having a high added value through patties, hamburgers and sauces as described above.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

The present invention relates to a method for preparation of a lamb hamburger. To this end, the method of the present invention comprises: a step of arranging and mixing lamb and beef to prepare a meat; a primary aging step of mixing the meat with a patty source comprising 1-5 parts by weight of onion powder, 1-5 parts by weight of garlic powder, 0.1-1 parts by weight of ginger powder, 0.1-1 part by weight of avocado oil, and 0.5-5 parts by weight of red ginseng powder on the basis of 100 parts by weight of the mixed meat, followed by aging the mixture; a step of molding the aged patty, followed by secondarily aging the patty again; and a step of seasoning the aged patty with 0.1-1 part by weight of bamboo salt and 0.01-1 part by weight of black pepper powder on the basis of 100 parts by weight of the molded and secondarily aged patty while cooking the aged patty on a griddle made of barley stones to finish the patty.

Description

램 햄버거의 제조방법How to make ram hamburger
본 발명은 램 햄버거의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a ram hamburger.
햄버거는 1970년대 말 국내에 처음으로 소개된 이래 비약적인 성장을 보이고 있으며 이는 국민 소득의 증가와 사회환경의 변화에 기인하여 우리나라 식문화에 변화를 가져왔다. Since the introduction of hamburgers for the first time in Korea in the late 1970s, the growth has been dramatic. This has led to changes in Korean food culture due to the increase in national income and changes in the social environment.
또한, 간편성, 식사 대용, 시간 절약, 쾌적한 점포 분위기 등의 장점으로 햄버거 시장의 확대는 햄버거 패티류 소비량의 증가를 가져왔다.In addition, convenience of the meals, substitution of meals, time saving, pleasant store atmosphere, etc., led to an increase in the consumption of hamburger patties.
패티는 품질 향상과 저장 안전성을 위하여 천연 또는 합성 식품첨가물을 사용하고 있으며, 특히 소비자들은 합성식품첨가물의 사용에 대하여 관심과 우려를 나타내고 있으나, 일반적으로 패티는 원료육의 종류, 원료 배합비,제조공정, 첨가제 종류 및 저장방법 등에 의한 영향을 평가한 기술들이 대부분이다.Patty uses natural or synthetic food additives for quality improvement and safety of storage. Especially, consumers have expressed concern and concern about the use of synthetic food additives, but in general, patty is used for the kind of raw materials, Most of the techniques used to evaluate the effect of additive types and storage methods.
한편, 가공식품 중에서 육제품은 지질함량이 높아 가공 및 유통과정 중의 산패를 억제하기 위하여 BHA, BHT 등의 페놀성 합성산화방지제를 사용하고 있지만 이들을 과량 섭취하게 되면 간, 위, 신장, 순환계 등에 독성을 나타내고, 암을 유발할 수 있다는 안전성 문제가 제기되고 있다.On the other hand, among the processed foods, since the lipid content of the processed foods is high, phenolic synthetic antioxidants such as BHA and BHT are used to inhibit the rancidity during processing and circulation. However, when they are consumed excessively, they are toxic to the liver, stomach, kidney, And there is a safety problem that can cause cancer.
또한, 보존료로서 합성 sorbic acid를 사용하는 경우가 있는데, 이는 가끔 두드러기나 알레르기를 유발할 수 있다는 보고가 있으며, 소비자들이 선호하는 육색을 발현시키는 발색제인 sodium nitrite은 그 자체가 독성을 나타낼 수 있으며, 발암물질인 N-nitrosamin을 형성하기도 한다.The use of synthetic sorbic acid as a preservative has been reported, which can sometimes cause urticaria and allergies. Sodium nitrite, which is a coloring agent for consumers to express their favorite color, can exhibit toxicity itself, It also forms N-nitrosamin, a substance.
이에 따라 식물 분말 또는 추출물을 첨가하여 기능성을 보완한 육제품에 관한 연구들이 국내외를 막론하고 많이 이루어지고 있다. Accordingly, studies on meat products supplemented with plant powders or extracts have been performed at home and abroad.
공지의 예로서, 대한민국 등록특허 제10-1338176호 "강화약쑥 추출물을 포함하는 기능성 돈육 불고기 및 이의 제조방법" 및 대한민국 등록특허 제10-1543865호 "미세캡슐화 천연 첨가제를 포함하는 패티" 등이 개시되어 천연식물인 강화약쑥 추출물, 녹차, 세이지 및 파프리카 올레오진 추출물 등을 통해 천연 발색, 항산화, 항균 등의 고유기능을 통해 전술한 문제점을 해결하고 있다.As a known example, Korea Patent No. 10-1338176 entitled " Functional Pork Bulgogi containing Enhanced Artemisia extract and its Preparation Method ", and Korean Patent No. 10-1543865 entitled "Patty Containing Microencapsulated Natural Additives" Which is a natural plant, and extracts of green tea, green tea, sage and paprika oleosin, etc., to solve the above-mentioned problems through inherent functions such as natural coloring, antioxidation and antibacterial.
그러나, 상기 공지의 예들은 단순히 돈육에 추출물을 첨가하는 것이어서 다른 레시피와의 관계에 있어서 미각의 차이를 고려하지 않은 문제점이 발생하고, 천연 첨가제를 첨가한 패티는 이후에 추가되는 패티 제조공정을 고려하지 않은 문제점이 발생하였다.However, the above-mentioned known examples simply add the extract to the pork, so that there is a problem that the difference in the taste is not taken into consideration in relation to other recipes, and the patty added with the natural additive causes the patty manufacturing process The problem occurred.
따라서, 본 발명은 햄버거의 적절한 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.Therefore, the present invention seeks a suitable processing method of a hamburger and is for development as a food having a high added value.
본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.
전술한 목적들을 달성하기 위한 본 발명은, According to an aspect of the present invention,
양고기, 소고기를 구비하고 믹싱하여 육고기를 구비단계;Lamb and beef, mixing and mixing the meat;
믹싱된 육고기를 100 중량부로 할 때 양파분말 1~5 중량부, 마늘분말 1~5 중량부, 생강분말 0.1~1 중량부, 아보카도 오일 0.1~1 중량부, 홍삼 분말 0.5~5 중량부를 포함하는 패티소스를 상기 육고기와 믹싱한 후 숙성하는 1차 숙성단계;1 to 5 parts by weight of onion powder, 1 to 5 parts by weight of garlic powder, 0.1 to 1 part by weight of ginger powder, 0.1 to 1 part by weight of avocado oil and 0.5 to 5 parts by weight of red ginseng powder, A first aging step in which a patty sauce is mixed with the meat and then aged;
상기 숙성된 패티를 성형한 후 다시 2차로 숙성하는 단계;Molding the aged patty and then aging the same again;
성형 및 2차로 숙성된 패티를 100 중량부로 할 때 숙성된 패티를 맥반석 그리들에서 익히면서 죽염소금 0.1~1 중량부, 후추가루 0.01~1 중량부를 뿌려 패티를 완성하는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.100 to 100 parts by weight of the molded and secondly aged patty is mixed with 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder to complete the patty while the aged patty is cooked in the elvan stone grill; And a control unit.
또한, 본 발명의 다른 실시예에 따라 제조된 램 패티는, Also, according to another embodiment of the present invention,
상기 1차 숙성단계에서 죽염소금 0.1~2 중량부, 후추분말 0.01~1 중량부를 더 포함하고, 상기 2차로 숙성하는 단계를 거친 성형 및 숙성된 패티를 훈증실에서 가열하고, 냉각시켜 진공으로 포장하는 단계;The first maturing step further comprises 0.1 to 2 parts by weight of salt of bamboo salt and 0.01 to 1 part by weight of pepper powder, the molded and aged patty obtained through the second aging step is heated in a fumigation chamber, ;
포장된 패티를 뜯어 맥반석 그리들 위에 올려놓고, 익히면서 뒤집어 패티를 완성하는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.Peeling the packed patty and placing it on the elvan greens, turning it upside down to complete the patty; And a control unit.
본 발명의 또 다른 실시예에 의하면,According to another embodiment of the present invention,
상기 1차, 2차 숙성단계를 거친 상기 패티를 원형의 케이스에 담고 챔버형 진공포장기로 진공포장필름을 사용하여 탈기하여 밀봉, 포장한 후 60 ~ 70℃의 수중에서 70~90분간 가열하는 단계;The patty obtained through the above primary and secondary aging steps is placed in a circular case and degassed using a vacuum packaging film with a chamber type vacuum packing machine and sealed and packaged and then heated in water at 60 to 70 ° C for 70 to 90 minutes ;
상기 원형 케이스에 포장된 패티를 냉각하고, 포장을 제거한 후 패티만 다시 진공포장필름을 사용하여 진공 포장하는 단계;Cooling the patty packaged in the circular case, removing the package, and vacuum packing the patty using a vacuum packaging film;
포장재를 제거한 후 상기 패티를 맥반석 그리들 위에 올려놓고, 익히면서 뒤집어 패티를 완성하는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.Removing the packaging material, placing the patty on the elvan grille, turning it upside down to complete the patty; And a control unit.
본 발명에 따른 렘 햄버거의 제조방법은 양고기, 특히 생후 6개월 미만의 양고기를 이용한 웰빙 간식을 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.The method of manufacturing a ham hamburger according to the present invention can provide a well-being snack using mutton, especially, mutton of less than 6 months old, which has a competitive advantage in the market.
이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.
우선 본 발명의 일 실시예에 따라 적용되는 육류는 양고기, 소고기를 적용한다.First, meat to be applied according to one embodiment of the present invention is lamb and beef.
먼저, 본 발명은 양고기, 소고기를 구비하고 믹싱하여 육고기를 구비단계;를 수해한다.First, the present invention includes lamb and beef and mixing them to prepare meat.
통상적으로 인간은 소고기를 매우 선호함에도 불구하고，가격이 비싼 이유로 그 섭취가 저조하였고，일부 아동들은 철분부족에 의한 빈혈증세를 나타나고 있다.Although human beings generally prefer beef, they are generally low in price because of their high price, and some children are suffering from anemia due to iron deficiency.
따라서，쇠고기가 아니더라도 같은 영양가와 맛을 함유한 저렴한 가격의 붉은 살코기의 개발은 바람직하다.Therefore, it is desirable to develop a low-priced red lean meat containing the same nutritive value and taste even if it is not beef.
양고기는 세계 여러 나라에서 애용되는 붉은 살코기로써，생후 1년 미만인 어린양의 고기는 새끼양고기(lamb)라고 하며 일반적으로 새끼양고기의 부드러운 맛을 선호한다. Lamb is a favorite red meat in many countries of the world. Lambs less than one year old are called lamb and generally prefer the soft taste of lamb.
본 발명은 소고기와 비교하여 영양학적으로 손색이 없고, 소고기 가격의 폭등원인의 하나인 쇠고기에 편중된 고기에 대한 기호도를 분산함에 목적을 두고 양고기를 이용한다.The present invention utilizes mutton for the purpose of dispersing the preference for beef which is nutritionally inferior to beef and which is one of causes of the increase in beef price.
본 발명은 양고기는 생후 6개월 미만의 새끼양을 이용한다.The present invention uses lambs of less than 6 months old.
또한, 본 발명은 소고기와 패티소스를 제공한다.The present invention also provides beef and patty sauces.
소고기는 통상적으로 패티에 적용하는 경우 20-30%의 지방을 첨가하거나, 지방이 붙어있는 부위를 이용하여 제조하여 열량과 포화지방과 콜레스테롤 함량이 높다. Beef is usually prepared by using 20-30% fat added to the patty, or by using the fat attached region, and the calories and saturated fat and cholesterol content are high.
지방은 맛과 풍미에 기여하지만 과다 섭취로 인해 비만, 고혈압, 당뇨병 혹은 관상동백질환등 대사성 질환 발생의 원인이 되기도 하며, 실제로 국내 고콜레스테롤혈증, 고혈압, 당뇨병의 유병율이 매년 증가하고 있는 상황으로 서구식 식생활에 대한 개선 조치가 필요하므로 본 발명은 지방함량을 감소시키도록 식이섬유를 통해 지방 흡수율을 감소시킬 목적으로 다양한 생리활성이 기대되는 패티소스를 추가한다.Although fat contributes to flavor and flavor, excessive intake can cause metabolic diseases such as obesity, hypertension, diabetes or coronary heart disease. In fact, the prevalence of domestic hypercholesterolemia, hypertension and diabetes is increasing every year. The present invention adds a patty source which is expected to have various physiological activities for the purpose of decreasing the fat absorption rate through the dietary fiber so as to reduce the fat content.
특히, 본 발명에 적용되는 소고기는 목심부위와 두태지방이 적용되며, 양고기와 소고기는 8:2의 비율로 서로 혼합되어 믹싱되어 구비된다.Particularly, the beef used in the present invention is a beef meat and beef meat, and mutton and beef are mixed and mixed at a ratio of 8: 2.
양고기는 6mm, 소고기는 4mm의 분창을 사용하여 민찌기로 다진 후 이를 전술한 비율로 믹싱한다.Mutton is 6mm and beef is minced using 4mm mince and mixed in the above ratio.
특히, 본 발명에 적용된 동물성 지방은 소고기의 두태지방을 사용하게 된다.Particularly, the animal fat used in the present invention uses the beef fat.
다음, 본 발명은 상기 믹싱된 육고기를 100 중량부로 할 때 양파분말 1~5 중량부, 마늘분말 1~5 중량부, 생강분말 0.1~1 중량부, 아보카도 오일 0.1~1 중량부, 홍삼 분말 0.5~5 중량부를 포함하는 패티소스를 상기 육고기와 믹싱한 후 숙성하는 1차 숙성단계;를 수행한다.1 to 5 parts by weight of onion powder, 1 to 5 parts by weight of garlic powder, 0.1 to 1 part by weight of ginger powder, 0.1 to 1 part by weight of avocado oil, 0.5 to 1 part by weight of red ginseng powder, To 5 parts by weight of the meat is mixed with the meat and then aged in a primary aging step.
상기와 같이 양파, 홍삼, 생강, 마늘 등의 식물성 성분으로 이루어진 패티소스는 소고기의 섭취로 인해 산화물질인 활성산소(Reactive Oxygen Species, 반응성산소종)가 늘어나 산화 스트레스가 높아지고, 화학적 반응성이 높아져 세포 주변 상황을 변화시킴으로써 발생하는 세포막, 단백질, 유전자가 파괴되는 것을 방지할 수 있게 된다.As described above, the patty sauce made of vegetable ingredients such as onion, red ginseng, ginger, garlic and the like has an increased oxidative stress (Reactive Oxygen Species, reactive oxygen species) due to ingestion of beef, It is possible to prevent destruction of cell membranes, proteins, and genes caused by changing the surrounding situation.
본 발명을 설명하기 전 본 발명에서 사용되는 홍삼은 그 제조과정에서 발생되는 열에 의해 인삼에는 존재하지 않는 홍삼만의 특유 성분인 ginsenoside Rg2, Rg3, Rh1, Rh2 등의 사포닌 성분이 새로이 생성된다.Before describing the present invention, the red ginseng used in the present invention is newly formed with ginsenoside Rg2, Rg3, Rh1, and Rh2, which are unique components of ginseng, which is not present in ginseng due to heat generated during its production.
이러한 홍삼 특유 사포닌은 암예방 작용, 암세포 성장억제 작용, 혈압 강하작용, 뇌신경세포 보호 및 학습능력 개선작용, 항혈전 작용, 항산화 작용 등이 있다고 알려져 있어 이에 대한 홍삼만의 탁월한 약리 효능을 기대할 수 있다.These red ginseng-specific saponins can be expected to have excellent pharmacological effect of only red ginseng, because it is known to have a cancer-preventing action, a cancer cell growth inhibiting action, a blood pressure lowering action, a brain cell protective and learning ability improving action, an antithrombogenic action, .
홍삼을 섭취하는 방법으로 홍삼을 고온에서 장시간 추출하여 추출액 상태로 복용하는 것이 일반적인데 이때 홍삼을 추출하는 방법에 있어 추출온도나 시간에 따른 홍삼 추출액의 유용 사포닌을 추출하여야 한다.It is common to take red ginseng at a high temperature for a long time and take it in the form of an extract. In this method, useful saponins of red ginseng extract according to extraction temperature and time should be extracted.
본 발명에 적용된 홍삼 분말은,The red ginseng powder, which is applied to the present invention,
(1) 홍삼 100 g에 증류수 1,000mL를 가하여 85℃에서 5시간씩 3 회 추출하는 단계;(1) adding 1,000 mL of distilled water to 100 g of red ginseng and extracting it three times at 85 ° C for 5 hours;
(2) 상기 추출액은을 원심분리(5,000rpm, 30분)한 후 상등액을 70℃ 이하에서 농축하여 홍삼 엑기스(고형분 64%)를 제조하는 단계를 포함하여 달성된다.(2) The extract solution is centrifuged (5,000 rpm, 30 minutes), and the supernatant is concentrated at 70 ° C or lower to prepare red ginseng extract (solid content: 64%).
이때, 수득된 홍삼 엑기스는 도 2와 같이 홍삼 추출액의 총 사포닌 함량은 추출온도가 낮고 추출시간이 짧을수록 총 사포닌 함량이 증가하게 된다.As shown in FIG. 2, the total saponin content of the red ginseng extract obtained is lower as the extraction temperature is lowered and the total saponin content is increased as the extraction time is shorter.
특히, 본 발명은 24 ~ 48시간 이내의 추출조건에서 수득된 홍삼을 사용하는 것을 특징으로 한다.In particular, the present invention is characterized in that red ginseng obtained under extraction conditions within 24 to 48 hours is used.
또한, 본 발명은 위와 같이 수득된 홍삼 엑기스를 분말화시켜 홍삼 분말을 구비한다.In addition, the present invention comprises red ginseng powder obtained by pulverizing red ginseng extract obtained as described above.
이를 위한 홍삼 분말은,For this purpose,
(3) 상기 홍상 엑기스 100g에 증류수 1,000mL를 가하여 200℃ 상태하에서 분무 건조한 후 사별(100mesh)하여 제조하는 단계를 포함하여 수득된다.(3) 1,000 ml of distilled water is added to 100 g of the above-mentioned red algae extract, followed by spray-drying at 200 ° C, followed by bred (100mesh).
한편, 본 발명에 적용된 패티소스는 상기 홍삼 분말 외에 다른 성분을 포함할 수 있다.Meanwhile, the patty sauce applied to the present invention may contain other components than the red ginseng powder.
일 예로, 민들레, 홍화씨 등의 성분으로 대체할 수 있다. 본 발명에 적용된 민들레는 국화과에 속하는 다년생 초본으로 민들레에는 hydroxycinnamic acid, chicoric acid, coumarins 등의 페놀화합물, sesquiterpene 화합물, phytosterol류, flavonoid류 등이 함유되어 있어서 약리작용이 있으며, 유리당, 유기산, 비타민 A, C, E 등, Ca, Fe, K 등의 무기질, 식이섬유 등이 풍부하여 영양적 가치도 높다. For example, it can be replaced by ingredients such as dandelion, safflower seed, and the like. Dandelion applied to the present invention is a perennial herb that belongs to Asteraceae. Dandelion has a pharmacological effect because it contains phenolic compounds such as hydroxycinnamic acid, chicoric acid and coumarins, sesquiterpene compounds, phytosterols and flavonoids. , C, E, etc .; minerals such as Ca, Fe, K, and dietary fiber are abundant and nutritional value is also high.
민들레에 함유된 생리활성 물질들은 항산화작용, 항균작용, 항암활성, 항염증작용, 간질환 개선 등의 기능들이 보고되고 있다.The physiologically active substances contained in dandelion have been reported to have antioxidant activity, antimicrobial activity, anticancer activity, antiinflammatory action and improvement of liver disease.
본 발명에 적용된 민들레는 민들레뿌리를 적용하며, 민들레뿌리의 이물질을 제거하고 세척한 후 약 2 mm의 두께로 세절하여 50℃ 열풍건조기에서 건조한 후 추출하였다. The dandelion applied to the present invention was applied to a dandelion root, and the dandelion root was removed, washed and then cut into a thickness of about 2 mm and dried in a hot air drier at 50 ° C for extraction.
열수 추출은 뿌리 10 g을 100 mL의 증류수로 95℃에서 3시간 추출하고 실온에서 2시간 냉각한 후 여과하여 보관한 다음 상등액을 사용한다.10 g of roots are extracted with 100 mL of distilled water at 95 ° C for 3 hours, cooled at room temperature for 2 hours, filtered and stored.
또한, 본 발명은 홍육가공 패티의 동물성지방 대체제로서 가능성이 높은 홍화씨를 사용한다.In addition, the present invention uses safflower seed, which is highly likely to be an animal fat substitute of red meat patty.
홍화는 국화과의 일년생 초목으로 식용유를 생산할 목적으로 재배되며, 우리나라를 포함한 아시아 국가에서는 약용식물로 이용되고 있다. 홍화씨에는 serotonin 유도체, lignan, flavonoid 등의 폴리페놀화합물이 함유되어 있어서 항암, 항산화 및 항염증 작용, 골다공증, 관절염, 동맥경화 치료, 콜레스테롤 저하 작용, 라디칼 소거 활성, 멜라닌형성 억제 등 다양한 생리활성 기능을 가지고 있다. Safflower is a perennial plant of Asteraceae and is cultivated for the purpose of producing edible oil. It is used as a medicinal plant in Asian countries including Korea. The safflower seed contains polyphenol compounds such as serotonin derivatives, lignan, and flavonoid, and it has various physiological functions such as anticancer, antioxidant and anti-inflammatory effect, osteoporosis, arthritis, arteriosclerosis treatment, cholesterol lowering activity, radical scavenging activity, melanin formation inhibition Have.
그리고, 건조시킨 홍화씨에는 지방이 40% 전후 함유되어 있으며, 다가 불포화 지방산인 linoleic acid가 70~80% 정도 함유되어 있고, 단백질 약 17%, 섬유소 약 40%, 비타민E가 약 750 mg% 함유되어 있어서 영양적 가치도 높다The dried safflower seeds contain about 40% of the fat, 70 to 80% of the polyunsaturated fatty acid linoleic acid, about 17% of the protein, about 40% of the fibrin, and about 750 mg of the vitamin E It has high nutritional value.
이상의 결과들에서 홍화씨는 지방을 다량 함유하고 있기 때문에 육제품의 동물성지방 대체제로서의 이용도 가능하고, 돼지지방을 대체하여 분쇄돈육에 홍화씨를 첨가하였을 경우 수율, 수분보유율, 지방보유율, 보수력이 현저하게 높았으며, 불포화지방산 : 포화지방산의 비율이 개선되었다고 보고되고 있다.These results suggest that safflower seeds can be used as a substitute for animal fat in meat products because they contain a large amount of fat. When safflower seeds are added to crushed pork replacing pig fat, yield, moisture retention, fat retention, And the ratio of unsaturated fatty acid: saturated fatty acid was improved.
홍화씨 분말은 홍화씨를 분말로 제조할 때의 조건인 180℃에서 20분 동안 볶은 후 분쇄한 것을 사용한다.The safflower seed powder is roasted after being roasted at 180 ° C for 20 minutes, which is the condition for producing safflower seed as a powder, and then pulverized.
본 발명은 위와 같은 민들레 뿌리 또는 홍화씨 분말을 아보카도 오일 0.1~1 중량부, 아로니아 분말 0.5~5 중량부로 대체할 수 있으며, 선택적으로 추가하여 사용할 수도 있다.In the present invention, the dandelion root or safflower seed powder may be substituted with 0.1 to 1 part by weight of avocado oil and 0.5 to 5 parts by weight of aronia powder, and may be optionally added.
이때, 민들레 뿌리는 0.1~1 중량부, 홍화씨 분말은 0.5~5 중량부가 적용될 수 있다.At this time, the root of the dandelion may be applied in an amount of 0.1 to 1 part by weight, and the safflower seed powder may be applied in an amount of 0.5 to 5 parts by weight.
다시, 본 발명은 위와 같이 구비된 패티소스를 상기 육고기와 믹싱한 후 숙성하게 된다.Again, the present invention mixes the patty sauce with the meat and matures.
본 발명에 적용되는 숙성은 2℃로 유지되는 숙성고에서 1시간 ~ 3시간 동안 숙성을 시행하며, 이는 패티의 식감이 촉촉하고, 부드러워지도록 하기 위함이다.In the present invention, aging is carried out for 1 hour to 3 hours at an aging height maintained at 2 ° C, in order to soften the texture of the patty.
계속하여, 본 발명은 상기 숙성된 패티를 성형한 후 다시 2차로 숙성하는 단계;를 수행한다.Next, the present invention carries out a step of molding the aged patty and then aging it again.
2차로 숙성하는 과정은 숙성된 고기를 일 예로 100g으로 정량하여 지름 12cm 크기의 원모양으로 성형한 후 2℃로 유지되는 숙성고에서 3시간 ~ 5시간 동안 숙성을 시행하여 더욱 패티의 식감이 촉촉하고, 부드러워지도록 하도록 한다.In the second aging process, aged meat is quantitatively determined as 100 g, for example, into a circular shape having a diameter of 12 cm, and aged for 3 to 5 hours at an aging height maintained at 2 ° C. And make it soft.
위와 같이 숙성된 패티는 직접 가열하거나, 훈증, 수비드 공법을 통해 가공하는 과정을 수행하게 된다.The above-aged patty is processed by direct heating, fumigation, and bead processing.
본 발명에 따라 직접 가열하여 가공되는 패티는 상기 성형 및 2차로 숙성된 패티를 100 중량부로 할 때 숙성된 패티를 맥반석 그리들에서 익히면서 죽염소금 0.1~1 중량부, 후추가루 0.01~1 중량부를 뿌려 패티를 완성하는 단계; 를 수행하고, 완성된 패티에 선택적으로 치즈를 얹고 치즈가 녹을 때까지 더 익히는 것을 특징으로 한다.According to the present invention, the patty to be processed by direct heating is 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder while the aged patty is cooked in the elvan stone grill when the molded and secondly aged patty is 100 parts by weight Completing the patty; , And cheese is placed on the finished patty and cooked until cheese is melted.
한편, 본 발명에 따라 훈증을 통해 가공되는 패티는 성형 및 숙성된 패티를 훈증실에서 가열하고, 냉각시켜 진공으로 포장하는 단계;를 수행한다.Meanwhile, according to the present invention, a patty processed through fumigation is performed by heating the molded and aged patties in a fumigation chamber, cooling them and packaging them in a vacuum.
본 발명에 적용된 훈증을 위한 패티는 상기 직접 가열되어 가공되는 패티소스에 죽염소금 0.1~1 중량부, 후추분말 0.01~1 중량부를 더 포함할 수도 있다.The patty for fumigation applied to the present invention may further comprise 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder in the patty sauce which is directly heated and processed.
본 발명에 적용된 훈증은 패티의 표면온도 65 ~ 75℃, 중심온도 60 ~ 70℃에 이른 후 20~30분간 가열하여 가공하고, 바람직하게 표면온도 72℃, 중심온도 63℃가 가장 적합하다.The fumigant applied to the present invention is heated to a surface temperature of the patty of 65 to 75 ° C, a central temperature of 60 to 70 ° C, and then heated for 20 to 30 minutes, and preferably the surface temperature is 72 ° C and the center temperature is 63 ° C.
위와 같이 구비된 상기 패티는 냉각한 후 챔버형 진공포장기로 진공포장필름을 사용하여 탈기하여 밀봉, 포장하게 되다.The above-mentioned patty is cooled and then degassed using a vacuum packaging film with a chamber-type vacuum packaging machine to be sealed and packaged.
위와 같이 구비된 패티를 조리하는 경우 포장재를 제거한 후 맥반석 그리들(Griddle)의 표면온도가 160 ~ 180℃에서 패티를 올려 30 ~ 50초 동안 가열 후 뒤집어서 20 ~ 40초 동안 가열한 후 다시 뒤집어 20 ~ 40초 동안 가열하여 완성하는 단계를 포함하고, 본 발명에 따라 완성된 패티에 선택적으로 치즈를 얹고 치즈가 녹을 때까지 더 익히는 것을 특징으로 한다.When the above-described patty is cooked, the packing material is removed, and the surface of the elvan griddle is heated at 160 to 180 ° C for 30 to 50 seconds, then turned upside down for 20 to 40 seconds, To < RTI ID = 0.0 > 40 seconds, < / RTI > wherein cheese is optionally placed on the finished patty according to the invention and further cooked until the cheese melts.
더 나아가, 본 발명은 수비드 조리법에 의해서 패티를 제조할 수 있다.Further, the present invention can produce a patty by a water bead recipe.
진공저온조리인 수비드(Sous-Vid) 조리법은 가열 처리하지 않은 재료를 진공포장하여 정확하게 통제된 낮은 온도에서 일정시간 조리를 하여 재료 고유의 맛과 풍미를 유지하는 조리법이다. 특히 진공포장을 통해 식품의 산화를 방지하고, 세균의 번식을 막으며, 물과 증기를 통해 높은 열전도율을 기대할 수 있다. Vacuum Sous-Vid Recipe is a recipe that preserves the original flavor and flavor of the material by vacuum-packing the unheated material and cooking it for a certain time at a controlled temperature. In particular, vacuum packaging prevents food oxidation, prevents the propagation of bacteria, and can achieve high thermal conductivity through water and steam.
대량 조리가 가능하고 조리 중 수분 손실, 분리로 인한 질량 손실이 적어 조리 후 부드러운 질감을 얻고 음식의 수율을 높일 수 있으며, 동일한 조건으로 조리될 수 있기 때문에 일정한 맛과 품질을 구현할 수 있는 특징이 있다.It is possible to mass-cook, to lose moisture due to water loss during cooking and to lose mass loss due to separation, to obtain smooth texture after cooking, to increase the yield of food, and to be cooked under the same conditions, .
본 발명은 상기 수비드 조리법에 따라 상기 직접 가열방식에 의해서 성형되고, 2차로 숙성된 패티를 원형의 케이스에 담고 챔버형 진공포장기로 진공포장필름을 사용하여 탈기하여 밀봉, 포장한 후 60 ~ 70℃의 수중에서 70~90분간 가열하는 단계;를 수행한다.According to the present invention, the patty which is formed by the direct heating method according to the above-mentioned water-bead recipe and the second-aged patty is contained in a circular case and is degassed by using a vacuum packaging film with a chamber type vacuum packing machine, Lt; 0 > C for 70 to 90 minutes.
계속하여, 상기 원형 케이스에 포장된 패티를 냉각하고, 포장을 제거한 후 패티만 다시 진공포장필름을 사용하여 진공 포장하는 단계;를 수행한다.Subsequently, cooling the patty packed in the circular case, removing the package, and vacuum packing the patty again using the vacuum packed film.
이때, 진공포장필름으로 포장시 열에 의한 포장재의 수축을 위하여 80℃ 순환 항온수조에서 1초간 담근다.At this time, in order to shrink the packaging material by heat when vacuum packing film is packed, it is immersed for 1 second in a circulating constant temperature bath of 80 ° C.
위와 같이 구비된 패티를 조리하는 경우 포장재를 제거한 후 맥반석 그리들(Griddle)의 표면온도가 160 ~ 180℃에서 패티를 올려 30 ~ 50초 동안 가열 후 뒤집어서 20 ~ 40초 동안 가열한 후 다시 뒤집어 20 ~ 40초 동안 가열하여 완성한다.When the above-described patty is cooked, the packing material is removed, and the surface of the elvan griddle is heated at 160 to 180 ° C for 30 to 50 seconds, then turned upside down for 20 to 40 seconds, It is completed by heating for ~ 40 seconds.
통상적으로 햄버거는 햄버거빵, 즉 햄버거 번 사이에 패티 및 소스를 첨가하여 섭취하게 된다.Normally a hamburger is consumed by adding a patty and sauce between hamburger breads, that is, hamburgers.
본 발명은 전술한 바와 같이, 건강 및 인체에 유효한 성분의 섭취를 위한 패티를 제공함과 동시에 건강에 유용한 성분을 포함하는 햄버거 번 및 소스를 제공한다.The present invention provides hamburger buns and sauces containing ingredients useful for health as well as providing a patty for ingesting healthy and human-friendly ingredients, as described above.
일 예로, 본 발명에 적용된 햄버거 번은 향미, 맛, 조직감, 부피, 기능성 등에 있어서 적절하게 제공된다.For example, the hamburger number applied to the present invention is suitably provided in terms of flavor, taste, texture, volume, functionality, and the like.
본 발명에 적용된 햄버거 번은 옥수수, 보리, 블랙 번이 각각 포함된 것을 옥수수 번, 보리 번, 블랙 번으로 정의하며, 이들을 포함하지 않은 것을 오리지널 번으로 정의한다.The hamburger number used in the present invention is defined as corn, barley, and black buns, respectively, and corn, barley, and black buns are defined as the original number.
또한, 본 발명은 공통적으로 기능성 재료가 첨가된다. 예를 들면, 가자와 동출하초가 적용될 수 있다.In addition, a functional material is commonly added to the present invention. For example, Gaza and the same shipment can be applied.
본 발명에 적용된 가자는 사군자과에 속하는 낙엽교목인 가자의 성숙한 열The Gaza applied to the present invention is a mature column of Gaza,
매를 건조시켜 그 육질부를 사용하며, 가자에 함유된 생리 활성 물질들은 caffeic acid, vanillic acid 및 p-coumaric acid, 그리고 phloroglucinol과 pyrogallol 등의 polyphenol 물질들이다. The physiologically active substances contained in Gaza are caffeic acid, vanillic acid and p-coumaric acid, and polyphenol substances such as phloroglucinol and pyrogallol.
가자 등 천연물에 함유된 polyphenol류는 수렴, 지사, 항균작용 및 혈액중의 콜레스테롤 함량을 낮출 뿐만 아니라, 혈액 중의 고밀도 단백질과 저밀도 단백질의 비율 개선 및 혈관을 확장하고 혈중 지질농도를 낮추며, 고혈압, 동맥경화 등 심혈관 계통 질병을 예방하는 작용을 한다고 알려져 있다. The polyphenols contained in natural products such as lettuce not only lower the cholesterol content in the blood, but also reduce the cholesterol content of the blood, the antibacterial effect and the convergence, the improvement of the ratio of the high density protein and the low density protein in the blood, the dilation of the blood vessels and the lowering of the blood lipid concentration, It is known that it acts to prevent cardiovascular system diseases such as hardening.
또한, 가자 중의 폴리페놀 물질들은 페놀성 화합물인 phenolic hydroxyl기가 단백질과 같은 거대 분자와의 결합을 통해 항산화, 항균, 항암 등의 생리 기능을 지닌 것으로 보고되고 있다. In addition, polyphenol substances in Gaza have been reported to have physiological functions such as antioxidant, antimicrobial, and anti-cancer through the binding of a phenolic hydroxyl group, a macromolecule such as a protein, to a phenolic hydroxyl group.
가자가 일상생활에서 이용된 사례는 뛰어난 항균 작용으로 한방 미용법 중 두피 관리 제품으로 사용되고 있을 뿐이며, 항산화 작용이 우수한 가자를 첨가한 건강 기능성 식품의 개발은 이루어지지 않고 있는 실정이어서 본 발명은 이를 햄버거 번에 적용한다.The use of GAZA in everyday life has been used as a scalp care product in the oriental beauty treatment method due to its excellent antibacterial action and development of a health functional food containing GAZA having excellent antioxidant activity has not been developed. .
이러한 가자는 본 발명에서 분말로 적용되며, 가자 분말은 씨를 제거한 후 일주일간 음지에서 건조한 후 분쇄기로 분쇄하여 60 mesh 체로 거른 것을 사용한다.Such Gaza is applied as a powder in the present invention, and the Gaza powder is dried in a shade for one week after removing seeds, pulverized with a grinder, and then sieved through a 60 mesh sieve.
다시, 본 발명에 적용된 햄버거 번 중 오리지널 번은 강력분을 100 중량부로 할 때, 버터 10~20 중량부, 설탕 5~10중량부, 소금 1~2 중량부, S-500 0.3~1 중량부, 분유 1~4 중량부, 계란 5~15 중량부, 이스트 3.5~4.5 중량부, 마늘가루 1~4 중량부, 트리몰린 1~2 중량부, 우유 또는 물 45~48중량부를 반죽기에 넣고 1단에서 2분 혼합하여 수화시킨 후, 2단에서 6분으로 충분히 믹싱하는 단계;The original number of the hamburger according to the present invention is 10 to 20 parts by weight of butter, 5 to 10 parts by weight of sugar, 1 to 2 parts by weight of salt, 0.3 to 1 part by weight of S-500, 1 to 4 parts by weight of egg, 5 to 15 parts by weight of egg, 3.5 to 4.5 parts by weight of yeast, 1 to 4 parts by weight of garlic powder, 1 to 2 parts by weight of trimoline, 45 to 48 parts by weight of milk or water, Mixing them for 2 minutes, hydrating them, mixing them sufficiently from the second stage to 6 minutes,
실온에서 50~60 분간 1차 발효를 시키는 단계;Allowing primary fermentation at room temperature for 50 to 60 minutes;
분할기에서 반죽을 분할하는 단계;Dividing the dough in the divider;
분할 된 반죽을 실온에서 15~20분간 중간 발효시키는 단계;Intermediate fermenting the divided dough for 15 to 20 minutes at room temperature;
햄버거 번으로 성형 후 팬닝하고, 원래 크기의 3배 정도로 2차 발효되면 오븐에 160~190℃로 12분간 굽는 단계;를 포함하여 가공된다.Baking in a hamburger dish, panning, and bake at 160 to 190 DEG C for 12 minutes in an oven after the second fermentation at about three times its original size.
특히, 본 발명은 전술한 가자 분말을 상기 믹싱하는 단계에서 1~4 중량부가 첨가될 수도 있다.Particularly, in the present invention, 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
위와 같이 구워진 햄버거 번은 식힌 뒤 냉각판에 옮기고, 통상 4개씩 포장하여 8~18℃에서 보관한다.The baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ~ 18 ℃.
또한, 본 발명에 적용된 옥수수 번은 강력분을 100 중량부로 할 때, 설탕 5~10중량부, 옥수수분 10~20 중량부, 분유 1~4 중량부, 크라프트 10~20 중량부, 제빵개량제 1~15 중량부, 마가린 5~15 중량부, 생이스트 2~8 중량부, 계란 3~ 8 중량부, 물 50~70 중량부, 우유 5~15 중량부를 반죽기에 넣고 1단에서 2분 혼합하여 수화시킨 후, 2단에서 6분으로 충분히 믹싱하는 단계;The corn flour according to the present invention may contain 5 to 10 parts by weight of sugar, 10 to 20 parts by weight of corn, 1 to 4 parts by weight of powdered milk, 10 to 20 parts by weight of kraft powder, 1 to 15 parts by weight of baking improver, 5 to 15 parts by weight of margarine, 2 to 8 parts by weight of raw yeast, 3 to 8 parts by weight of egg, 50 to 70 parts by weight of water and 5 to 15 parts by weight of milk were put into a kneader, Followed by sufficient mixing from the second stage to 6 minutes;
상기 믹싱된 반죽을 반죽온도 25~30℃, 습도 70~80%를 유지한 상태에서 30분 동안 1차 발효시키는 단계;Subjecting the mixed dough to primary fermentation for 30 minutes while maintaining a dough temperature of 25 to 30 ° C and a humidity of 70 to 80%;
이때, 상기 반죽은 반죽이 공기와 접촉하지 않게 비닐로 봉한다.At this time, the dough is sealed with vinyl so that the dough does not come into contact with air.
분할기에서 반죽을 분할하는 단계:Splitting the dough from the divider:
상기 분할된 반죽을 원형으로 둥글리기 작업 후 빵판에 올려 반죽을 손으로 살짝 누르고 반죽 윗면에 계란물을 발라주는 단계;Placing the divided dough in a circular shape, placing the dough on a plate, gently pressing the dough with a hand, and applying egg water to the top of the dough;
상기 계란물이 발라진 반죽을 온도 35~40℃, 습도 80~90% 유지 상태에서 40~60분간 발효시키는 2차 발효단계;A second fermentation step of fermenting the kneaded dough with the egg water at a temperature of 35 to 40 DEG C and a humidity of 80 to 90% for 40 to 60 minutes;
2차 발효된 반죽을 데스크오븐에 윗불 200℃, 아랫불 170℃으로 13분간 구워 빵지름 10~10.5mm, 빵두께 66~66.5mm, 진갈색이 되도록 육안으로 확인하는 단계;를 수행한다.The second fermented dough is baked in a desk oven at 200 ° C and bottom fire 170 ° C for 13 minutes to visually confirm that the bread diameter is 10 to 10.5 mm and the bread thickness is 66 to 66.5 mm and the color is dark brown.
특히, 본 발명은 전술한 가자 분말을 상기 믹싱하는 단계에서 1~4 중량부가 첨가될 수도 있다.Particularly, in the present invention, 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
위와 같이 구워진 햄버거 번은 식힌 뒤 냉각판에 옮기고, 통상 4개씩 포장하여 8~18℃에서 보관한다.The baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ~ 18 ℃.
또한, 본 발명에 적용된 보리 번은 강력분을 100 중량부로 할 때, 설탕 5~10중량부, 보리분 10~20 중량부, 분유 1~4 중량부, 크라프트 10~20 중량부, 제빵개량제 1~15 중량부, 마가린 5~15 중량부, 생이스트 2~8 중량부, 계란 3~ 8 중량부, 물 50~70 중량부, 우유 5~15 중량부를 반죽기에 넣고 반죽 내부온도가 27℃로 유지한 상태로 글루텐 형성 상태가 80%가 나오게 믹싱하는 단계;The barley flour applied to the present invention may contain 5 to 10 parts by weight of sugar, 10 to 20 parts by weight of barley, 1 to 4 parts by weight of milk powder, 10 to 20 parts by weight of kraft powder, 1 to 15 parts by weight of bread improver, 5 to 15 parts by weight of margarine, 2 to 8 parts by weight of raw yeast, 3 to 8 parts by weight of egg, 50 to 70 parts by weight of water and 5 to 15 parts by weight of milk were put into a kneader, Lt; / RTI > to 80% of the state of gluten formation;
상기 믹싱된 반죽을 반죽온도 25~30℃, 습도 70~80%를 유지한 상태에서 30분 동안 1차 발효시키는 단계;Subjecting the mixed dough to primary fermentation for 30 minutes while maintaining a dough temperature of 25 to 30 ° C and a humidity of 70 to 80%;
이때, 상기 반죽은 반죽이 공기와 접촉하지 않게 비닐로 봉한다.At this time, the dough is sealed with vinyl so that the dough does not come into contact with air.
분할기에서 반죽을 분할하는 단계:Splitting the dough from the divider:
상기 분할된 반죽을 원형으로 둥글리기 작업 후 빵판에 올려 반죽을 손으로 살짝 누르고 반죽 윗면에 계란물을 발라주는 단계;Placing the divided dough in a circular shape, placing the dough on a plate, gently pressing the dough with a hand, and applying egg water to the top of the dough;
상기 계란물이 발라진 반죽을 온도 35~40℃, 습도 80~90% 유지 상태에서 40~60분간 발효시키는 2차 발효단계;A second fermentation step of fermenting the kneaded dough with the egg water at a temperature of 35 to 40 DEG C and a humidity of 80 to 90% for 40 to 60 minutes;
2차 발효된 반죽을 데스크오븐에 윗불 200℃, 아랫불 170℃으로 13분간 구워 빵지름 10~10.5mm, 빵두께 66~66.5mm, 진갈색이 되도록 육안으로 확인하는 단계;를 수행한다.The second fermented dough is baked in a desk oven at 200 ° C and bottom fire 170 ° C for 13 minutes to visually confirm that the bread diameter is 10 to 10.5 mm and the bread thickness is 66 to 66.5 mm and the color is dark brown.
특히, 본 발명은 전술한 가자 분말을 상기 믹싱하는 단계에서 1~4 중량부가 첨가될 수도 있다.Particularly, in the present invention, 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
위와 같이 구워진 햄버거 번은 식힌 뒤 냉각판에 옮기고, 통상 4개씩 포장하여 8~18℃에서 보관한다.The baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ~ 18 ℃.
또한, 본 발명에 적용된 블랙 번은 강력분을 100 중량부로 할 때, S-500 0.2~0.7 중량부, 우유 또는 물 40~50 중량부, 오징어먹물 3~5 중량부, 소금 1~2 중량부, 버터 1-~20 중량부, 분유 1~4 중량부, 설탕 4~8 중량부, 마늘가루 1~4 중량부, 트리몰린 1~3 중량부, 생이스트 4~6 중량부, 계란 50~150 중량부를 반죽기에 넣고 1단에서 2분 혼합하여 수화시킨 후, 2단에서 6분으로 충분히 믹싱하는 단계;The black bean according to the present invention may contain 0.2 to 0.7 parts by weight of S-500, 40 to 50 parts by weight of milk or water, 3 to 5 parts by weight of squid ink, 1 to 2 parts by weight of salt, 1 to 4 parts by weight of powdered sugar, 4 to 8 parts by weight of powdered sugar, 1 to 4 parts by weight of garlic powder, 1 to 3 parts by weight of trimoline, 4 to 6 parts by weight of raw yeast, 50 to 150 parts by weight of egg Mixing the ingredients in a kneader, mixing the mixture in a first stage for 2 minutes, hydrating the mixture in a second stage to 6 minutes,
실온에서 50~60 분간 1차 발효를 시키는 단계;Allowing primary fermentation at room temperature for 50 to 60 minutes;
분할기에서 반죽을 분할하는 단계;Dividing the dough in the divider;
분할 된 반죽을 실온에서 15~20분간 중간 발효시키는 단계;Intermediate fermenting the divided dough for 15 to 20 minutes at room temperature;
햄버거 번으로 성형 후 팬닝하고, 원래 크기의 3배 정도로 2차 발효되면 오븐에 160~190℃로 12분간 굽는 단계;를 포함하여 가공된다.Baking in a hamburger dish, panning, and bake at 160 to 190 DEG C for 12 minutes in an oven after the second fermentation at about three times its original size.
특히, 본 발명은 전술한 가자 분말을 상기 믹싱하는 단계에서 1~4 중량부가 첨가될 수도 있다.Particularly, in the present invention, 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
특히, 본 발명은 전술한 가자 분말을 상기 믹싱하는 단계에서 1~4 중량부가 첨가될 수도 있다.Particularly, in the present invention, 1 to 4 parts by weight of the above-mentioned GAZa powder may be added in the mixing step.
위와 같이 구워진 햄버거 번은 식힌 뒤 냉각판에 옮기고, 통상 4개씩 포장하여 8~18℃에서 보관한다.The baked hamburger buns are cooled and transferred to a cold plate, usually packed in four and stored at 8 ~ 18 ℃.
또 다시, 본 발명은 햄버거를 완성하기 위하여 소스를 더 포함할 수 있다.Again, the present invention may further include a source to complete the hamburger.
일 예로 본 발명에 적용된 소스는 레드와인 소스, 홀그래인머스타드 소스, 고추장 소스 등이 선택적으로 적용될 수 있다.For example, a red wine sauce, a hole grained mustard sauce, a red pepper sauce, etc. may be selectively applied to the sauces applied to the present invention.
먼저, 본 발명에 적용된 레드 와인 소스는 레드와인을 100 중량부로 준비하고, 준비된 100 중량부의 레드와인 중 20 중량부에 설탕 1~3 중량부를 녹여 끊이고, 이를 반복하여 100중량부의 레드와인을 전부 소모할 때까지 졸이는 단계;First, 100 parts by weight of red wine was applied to the red wine sauce according to the present invention, and 20 parts by weight of 100 parts by weight of the prepared red wine was dissolved by dissolving 1 to 3 parts by weight of sugar, A step of breathing until consumed;
졸여진 레드와인에 바비큐소스를 70~90 중량부를 넣고 끓이는 단계를 통해 구비한다.70 to 90 parts by weight of a barbecue sauce is added to the stewed red wine and boiled.
또한, 본 발명에 적용된 홀그래인머스타드 소스는 믹싱볼에 마요네즈를 100를 100 중량부로 할 때, 믹싱볼에 마요네즈 100 중량부, 디죤머스타드 10~20 중량부, 홀그래인머스타드 10~20 중량부, 허니머스타드 10~20 중량부를 넣고 거품기로 섞어 구비한다.When the mixing ball contains 100 parts by weight of mayonnaise as a mixing ball, 100 parts by weight of mayonnaise, 10 to 20 parts by weight of diison mustard, 10 to 20 parts by weight of hole-grained mustard, 10 to 20 parts by weight of mustard, and mix with a whisk.
또한, 본 발명에 적용된 고추장 소스는 슬라이스된 양파를 100 중량부로 할 때, 파인애플 과육 110 중량부를 구비하는 단계;In addition, the koji sauce sauce applied to the present invention comprises 110 parts by weight of pineapple flesh when the sliced onion is 100 parts by weight;
소스팬에 올리브유 10~20 중량부를 넣고 불에 얹어 버터 3~8 중량부를 넣고 녹인 다음 간마늘 15~30 중량부, 상기 슬라이스 양파 , 파인애플 과육을 넣고 갈색이 날 때까지 볶는 단계;10 to 20 parts by weight of olive oil is added to a sauce pan, and 3 to 8 parts by weight of butter is added to the flask. Then, the mixture is melted and then 15 to 30 parts by weight of liver garlic, and the sliced onion and pineapple flesh are fried and fried until brown;
상기 볶아진 소스를 화이트와인 30~60 중량부를 넣고 끓여 알코올을 날린 다음 물 100~250 중량부를 넣고, 고추장 100~250 중량부를 넣어 충분히 풀어주는 단계;30 to 60 parts by weight of the roasted sauce is added with 30 to 60 parts by weight of boiling water, followed by blowing alcohol, then adding 100 to 250 parts by weight of water and 100 to 250 parts by weight of red pepper paste,
상기 레드페퍼 5~15 중량부, 월계수잎 2장, 통후추 0.01~0.1 중량부를 넣고 중불에서 40분간 끓여 케찹을 가공하는 단계;5 to 15 parts by weight of the red pepper, 2 pieces of laurel leaf and 0.01 to 0.1 part by weight of sesame oil, and boiling for 40 minutes in medium heat to process ketchup;
케찹 농도가 나오면 고운체에 걸러 소스를 완성하는 단계를 수행한다.When the concentration of ketchup is reached, it is filtered through the fine sieve to complete the step of completing the source.
본 발명은 위와 같이 이루어진 패티, 햄버거 번, 소스를 통해 고부가가치를 갖는 식품을 제공할 수 있다.The present invention can provide a food having a high added value through patties, hamburgers and sauces as described above.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.

Claims (4)

  1. 양고기, 소고기를 구비하고 믹싱하여 육고기를 구비단계;Lamb and beef, mixing and mixing the meat;
    믹싱된 육고기를 100 중량부로 할 때 양파분말 1~5 중량부, 마늘분말 1~5 중량부, 생강분말 0.1~1 중량부, 아보카도 오일 0.1~1 중량부, 홍삼 분말 0.5~5 중량부를 포함하는 패티소스를 상기 육고기와 믹싱한 후 숙성하는 1차 숙성단계;1 to 5 parts by weight of onion powder, 1 to 5 parts by weight of garlic powder, 0.1 to 1 part by weight of ginger powder, 0.1 to 1 part by weight of avocado oil and 0.5 to 5 parts by weight of red ginseng powder, A first aging step in which a patty sauce is mixed with the meat and then aged;
    상기 숙성된 패티를 성형한 후 다시 2차로 숙성하는 단계;Molding the aged patty and then aging the same again;
    성형 및 2차로 숙성된 패티를 100 중량부로 할 때 숙성된 패티를 맥반석 그리들에서 익히면서 죽염소금 0.1~1 중량부, 후추가루 0.01~1 중량부를 뿌려 패티를 완성하는 단계; 를 포함하여 이루어지는 것을 특징으로 하는 램 햄버거의 제조방법.100 to 100 parts by weight of the molded and secondly aged patty is mixed with 0.1 to 1 part by weight of bamboo salt and 0.01 to 1 part by weight of pepper powder to complete the patty while the aged patty is cooked in the elvan stone grill; The method of claim 1,
  2. 제1항에 있어서,The method according to claim 1,
    상기 1차 숙성단계에서 죽염소금 0.1~2 중량부, 후추분말 0.01~1 중량부를 더 포함하고, 상기 2차로 숙성하는 단계를 거친 성형 및 숙성된 패티를 훈증실에서 가열하고, 냉각시켜 진공으로 포장하는 단계;The first maturing step further comprises 0.1 to 2 parts by weight of salt of bamboo salt and 0.01 to 1 part by weight of pepper powder, the molded and aged patty obtained through the second aging step is heated in a fumigation chamber, ;
    포장된 패티를 뜯어 맥반석 그리들 위에 올려놓고, 익히면서 뒤집어 패티를 완성하는 단계; 를 포함하여 이루어지는 것을 특징으로 하는 램 햄버거의 제조방법.Peeling the packed patty and placing it on the elvan greens, turning it upside down to complete the patty; The method of claim 1,
  3. 제 1항에 있어서, The method according to claim 1,
    상기 1차, 2차 숙성단계를 거친 상기 패티를 원형의 케이스에 담고 챔버형 진공포장기로 진공포장필름을 사용하여 탈기하여 밀봉, 포장한 후 60 ~ 70℃의 수중에서 70~90분간 가열하는 단계;The patty obtained through the above primary and secondary aging steps is placed in a circular case and degassed using a vacuum packaging film with a chamber type vacuum packing machine and sealed and packaged and then heated in water at 60 to 70 ° C for 70 to 90 minutes ;
    상기 원형 케이스에 포장된 패티를 냉각하고, 포장을 제거한 후 패티만 다시 진공포장필름을 사용하여 진공 포장하는 단계;Cooling the patty packaged in the circular case, removing the package, and vacuum packing the patty using a vacuum packaging film;
    포장재를 제거한 후 상기 패티를 맥반석 그리들 위에 올려놓고, 익히면서 뒤집어 패티를 완성하는 단계; 를 포함하여 이루어지는 것을 특징으로 하는 램 햄버거의 제조방법.Removing the packaging material, placing the patty on the elvan grille, turning it upside down to complete the patty; The method of claim 1,
  4. 제 1항 내지 제 3항 중 선택된 어느 한 항에 있어서,4. The method according to any one of claims 1 to 3,
    상기 완성된 패티는 햄버거 번과 소스를 더 포함하여 이루어지는 것을 특징으로 하는 램 햄버거의 제조방법.Wherein the finished patty further comprises a hamburger bur and a sauce.
PCT/KR2018/012294 2017-12-29 2018-10-17 Method for preparation of lamb hamburger WO2019132203A1 (en)

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