KR101778631B1 - Method for processing pork cutlet containing red ginsang jelly - Google Patents
Method for processing pork cutlet containing red ginsang jelly Download PDFInfo
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- KR101778631B1 KR101778631B1 KR1020170085030A KR20170085030A KR101778631B1 KR 101778631 B1 KR101778631 B1 KR 101778631B1 KR 1020170085030 A KR1020170085030 A KR 1020170085030A KR 20170085030 A KR20170085030 A KR 20170085030A KR 101778631 B1 KR101778631 B1 KR 101778631B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
본 발명은 돈까스의 제조 방법에 관한 것으로서, 상세하게는 분쇄육에 홍삼 젤리를 넣어 돈까스를 제조함으로써 조리과정에서 홍삼 농축액이 열에 파손되는 것을 방지하고, 어린이들이 용이하게 섭취하여 면역력을 증대시키도록 하는 홍삼 젤리가 함유된 돈까스의 제조 방법에 관한 것이다.More particularly, the present invention relates to a method for preparing cutlet pork cutlets by adding red ginseng jelly to crushed meat to prevent the red ginseng concentrate from being damaged in the heat during cooking and to increase the immunity of the children by easy ingestion The present invention relates to a method for producing cutlet buns containing red ginseng jelly.
Description
본 발명은 돈까스의 제조 방법에 관한 것으로서, 상세하게는 분쇄육에 홍삼 젤리를 넣어 돈까스를 제조함으로써 조리과정에서 홍삼 농축액이 열에 파손되는 것을 방지하고, 어린이들이 용이하게 섭취하여 면역력을 증대시키도록 하는 홍삼 젤리가 함유된 돈까스의 제조 방법에 관한 것이다.More particularly, the present invention relates to a method for preparing cutlet pork cutlets by adding red ginseng jelly to crushed meat to prevent the red ginseng concentrate from being damaged in the heat during cooking and to increase the immunity of the children by easy ingestion The present invention relates to a method for producing cutlet buns containing red ginseng jelly.
돈까스의 기원은 독일, 오스트리아, 체코 등지에서 즐겨먹은 서양요리인 포크 커틀렛(pork cuttlet)에서 비롯되었다.The origin of the pork cutlet originated in the pork cutlet, a Western dish that I enjoyed in Germany, Austria and the Czech Republic.
이 포크 커틀렛은 지금과 다르게 소량의 기름으로 굽는 요리였으나, 일본으로 유입되면서 두께를 두껍게 해 빵가루로 튀김옷을 입혀 일본식 간장, 물엿 소스가 곁들여진 일본요리로 되었다.This fork cutlet was a dish made with a small amount of oil, but it was thickened as it was introduced into Japan, and then fried with bread crumbs to become a Japanese dish accompanied by Japanese soy sauce and syrup sauce.
그리고, 일본요리로 정착한 돈까스의 초기 명칭은 포크 까스레쓰로 불려졌고, 이 제조방법은 2~3㎝의 두께의 고기를 덴뿌라처럼 기름에 튀긴 것이 특징이다.And the initial name of the pork cutlet settled in Japanese cuisine was called pork cutlet, and this method is characterized by fried meat 2-3cm thick like tempura.
이러한 돈까스는 국내에 1970년대 중반 레스토랑에서 선보이기 시작한 후, 1990년대 초반부터는 냉동식품이나 패밀리 레스토랑의 출현으로 현재 누구나 즐겨 먹을 수 있는 기호식품으로 각광을 받고 있다.This pork cutlet started to appear in restaurants in the middle of the 1970s in Korea, and since the early 1990s, frozen foods and family restaurants have emerged as a favorite food that everyone can enjoy.
이러한 돈까스의 주원료인 돼지고기는 성장과 활동에 필요한 필수 아미노산이 골고루 들어있어 떨어진 기력을 보하고 피로 회복을 도우며, 비타민 B1 이 풍부한 단백질원이다.Pork, which is the main raw material of pork cutlet, is a protein source rich in vitamin B1, which helps to regain fatigue by absorbing the necessary amino acids necessary for growth and activity.
이러한 돼지고기를 이용한 돈까스는 가격이 저렴하고 우수한 단백질 공급원일 뿐만 아니라 제조방법이 간단하여 일반가정에서도 손쉽게 만들 수 있으나, 돈까스는 돼지고기를 주재료로 사용함에 따라 고지방과 고단백질로 이루어져 있어 지방이 높아 고칼로리 음식으로 취급되어지고 있다.These pork cutlet pork cutlets are cheap and excellent protein sources, and can be made easily at home by simple manufacturing methods. However, pork cutlet is made of high fat and high protein due to the use of pork as a main ingredient. It is being treated as a high calorie food.
최근에는 현대인들의 식성이 서구화됨으로서 건강에 좋은 웰빙음식을 선호함에 따라 고칼로리 음식이라는 이유로 건강을 해치는 식품이라는 선입견이 고착되는 경향이 있어 왔으며, 또한 영양학적으로도 단백질과 탄수화물에 대한 영양소가 지나치게 높아 편식할 경우 영양학적 불균형을 초래할 우려가 높았다.In recent years, as the food of modern people has been westernized, preferring to healthy well-being food has tended to fix the prejudice that it is harmful to health because of high-calorie food, and nutritionally, nutrients for protein and carbohydrate are too high The unbalanced diet is likely to cause nutritional imbalance.
따라서, 돈까스에 각종 첨가물을 첨가하여 건강에 유익한 기능성 돈까스가 개발되고 있다.Therefore, functional piglets that are useful for health by adding various additives to pork cutlets have been developed.
기능성 돈까스의 일례로, 국내 등록특허 제10-1264659호에서는 유효성분을 많이 함유하고 있는 대두, 참깨박을 섞어 발효한 발효 혼합물과 돈까스 분쇄육 원료을 혼합함으로서 돈까스에 대두, 참깨박, 발효성분의 효능을 극대화시킨 참깨박과 대두의 혼합 및 발효를 이용한 기능성 돈까스 및 그 제조방법이 개시되어 있고, 제10-1724192호에서는 돈까스의 외피에 돼지감자다이스가 입혀져 식감이 살아있으면서도 돈까스의 주원료인 돼지고기와 돼지감자를 같이 섭취할 수 있어 당뇨병 치료 및 합병증 예방에 탁월하면서도 영양학적으로 우수하여 한 끼 식사로도 대용이 충분한 돼지감자를 이용한 돈까스 제조방법이 개시되어 있다.As an example of functional pork cutlet, in Korean Patent No. 10-1264659, a mixture of fermented mixture and pork cutlet ground meat mixed with soybean and sesame pellets containing a lot of active ingredient is mixed with soybean, sesame pak, effect of fermented ingredient 10-1724192 discloses functional piglets using mixed fermented sesame seeds and soybeans and fermentation, and a method for producing the same. In the 10-1724192, pig meat potato dices are coated on the outer surface of pork cutlet, A method of manufacturing a pork cutlet using pig potatoes which is excellent in diabetes treatment and prevention of complications by being able to consume pork potatoes and which is superior in nutrition and is sufficient for substitution even for one meal.
한편, 홍삼은 많은 사람들이 애용하는 대표적인 건강기능식품 중 하나이며, 전체 건강기능식품 매출액의 약 36%를 차지한다. 홍삼에 대한 관심이 높아지면서 한방에서 약으로 처방하여 복용하는 것보다는 일상생활에서 건강보조식품으로 섭취하는 일반적인 건강식품으로 자리 잡고 있다. 예로부터 자양강장 및 보혈 등에 주로 사용되어온 인삼을 홍삼으로 가공하여 추출액 또는 절편으로 섭취하는 예가 많았다. 홍삼은 피로회복, 면역력 강화, 자양 강장에 도움을 주는 것으로 알려져 있으며, 특히 진세노사이드가 주요 약리 작용을 하는 것으로 알려져 있다. 진세노사이드는 삼의 사포닌을 의미하며, 인삼(ginseng)의 배당체(glycoside)라는 뜻으로 진세노사이드(ginsenoside)라고 일컬어진다. 진세노사이드의 효능은 진정작용, 항상성유지, 항암, 항산화, 콜레스테롤 저해 등 여러 가지 약리작용을 하는 것으로 밝혀졌다. 이 진세노사이드 중 Rg1은 항혈전, 항피로 및 면역기능 강화의 효능이 있고, Rb1은 진정효과 및 항건망증 효능이 있다. 또한, Rg3는 암세포 전이 억제, 항암제 내성 억제 및 항염증 작용에 효능이 있는 것이 입증되었다.On the other hand, red ginseng is one of the representative health functional foods that many people use, accounting for about 36% of total health functional food sales. As the interest in red ginseng has increased, it has become a general health food that is consumed as a health supplement in daily life rather than being prescribed in medicine in one place. There have been many cases in which ginseng, which has been mainly used for natural gymnastics and blood, has been processed with red ginseng and taken as an extract or slice. Red ginseng is known to help relieve fatigue, improve immunity, and nourish the skin. It is known that ginsenoside plays a major pharmacological role. Ginsenoside refers to the saponin of the ginseng, which is called ginsenoside (glycoside), and is called ginsenoside. The efficacy of ginsenoside has been shown to have several pharmacological actions such as sedation, homeostasis, anticancer, antioxidant, and cholesterol inhibition. Among these ginsenosides, Rg1 has antithrombotic, anti-fatigue, and immunosuppressive properties, while Rb1 has sedative and anti-amnesic properties. In addition, Rg3 has been shown to be effective in inhibiting cancer cell metastasis, suppressing resistance to anti-cancer drugs, and anti-inflammatory action.
그러나, 어린이들은 홍삼의 쌉쌀한 맛 때문에 쉽게 섭취하지 못하여 어린이들이 쉽게 섭취할 수 있는 음식의 개발이 요구되고 있는 실정이다.However, children are unable to easily ingest because of the bitter taste of red ginseng, and it is required to develop foods that children can easily ingest.
본 발명은 상기와 같은 요구에 부응하기 위한 것으로, 분쇄육에 홍삼 젤리를 넣어 돈까스를 제조함으로써 어린이들이 용이하게 섭취하여 면역력을 증대시키도록 하는 홍삼 젤리가 함유된 돈까스의 제조 방법을 제공하는데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention provides a method for preparing cutlet pork cutlets containing red ginseng jelly in crushed meat to prepare children's cutlet cutlet, so that children can easily ingest them to increase immunity .
또한, 본 발명은 홍삼 젤리의 표면에 조청, 올리고당, 물엿과 같은 당액을 코팅함으로써 고온의 조리과정에서 홍삼 농축액이 열에 파손되는 것을 방지하고, 홍삼 젤리의 형상을 유지하도록 하는 홍삼 젤리가 함유된 돈까스의 제조 방법을 제공하는데 다른 목적이 있다.In addition, the present invention provides a method of preventing the red ginseng concentrate from being damaged in a high-temperature cooking process by coating the surface of red ginseng jelly with a sugar solution such as phthalic acid, oligosaccharide, and starch syrup, The present invention also provides a method for producing the same.
상기와 같은 목적을 달성하기 위한 본 발명의 특징은,According to an aspect of the present invention,
겔화제 10~20 중량%, 과일 농축액 5~10 중량%, 올리고당 8~12 중량%, 자일리톨 5~7 중량%, 구연산나트륨 0.1~0.3 중량%, 과일향 첨가제 1~1.5중량%, 나머지 정제수를 혼합하여 90~010℃에서 가열 농축한 다음 50~60℃냉각한 후 혼합물 100중량부 대비 홍삼농축액 5~10 중량부를 혼합한 다음 3~5㎜의 볼 형태로 홍삼 젤리를 제조하는 젤리 제조 단계와; 흙돼지 분쇄육 100 중량부에 소금 1~2중량부, 카레 분말 1~2중량부, 후추 0.5~1.0중량부를 혼합하는 분쇄육 혼합 단계와; 혼합된 분쇄육을 1~2㎝의 두께를 가지는 타원형 또는 원형인 돈까스 형태로 성형하는 성형 단계와; 상기 성형물의 두께 중앙부에 상기 홍삼 젤리 3~5개를 삽입하되 상호 이격되도록 삽입한 후 표면을 정리하는 홍삼 젤리 삽입 단계와; 홍삼 젤리가 삽입된 성형물의 표면에 계란 및 물을 포함하는 반죽액을 입히는 반죽옷 입힘 단계와; 반죽액이 입혀진 성형물에 빵가루를 입히는 빵가루 입힘 단계; 및 빵가루가 입혀진 성형물을 -50~-40℃에서 급속 냉동한 후 제품 포장하는 냉동 포장 단계로 이루어지는 것을 특징으로 한다.10 to 20 wt% of a gelling agent, 5 to 10 wt% of a fruit concentrate, 8 to 12 wt% of an oligosaccharide, 5 to 7 wt% of xylitol, 0.1 to 0.3 wt% of sodium citrate, 1 to 1.5 wt% The mixture is heated and concentrated at 90 to 010 ° C., cooled to 50 to 60 ° C., mixed with 5 to 10 parts by weight of a red ginseng concentrate to 100 parts by weight of the mixture, and then subjected to a jelly preparation step to prepare red ginseng jelly ; 1 to 2 parts by weight of salt, 1 to 2 parts by weight of curry powder and 0.5 to 1.0 part by weight of pepper are mixed with 100 parts by weight of ground pork ground meat; A shaping step of shaping the mixed ground meat into an oval or circular cutlet potato having a thickness of 1 to 2 cm; Inserting three to five of the red ginseng jelly into the center of the thickness of the molding, inserting the red ginseng jelly so as to be separated from each other, and arranging the surface of the red ginseng jelly; A dough dressing step of applying a dough liquid containing eggs and water to the surface of a molded product into which red ginseng jelly is inserted; A breading step in which the kneaded solution is baked; And a frozen packaging step of rapidly freezing the molded article to which the bread crumb has been applied at -50 to -40 캜 and packaging the product.
여기에서 또한, 상기 홍삼 젤리는 열에 의해 홍삼 농축액의 영양이 파괴되는 것을 방지하도록 물엿, 조청, 올리고당중 어느 하나가 표면에 코팅된다.Herein, the red ginseng jelly is coated on the surface of any one of starch syrup, starch syrup, and oligosaccharide so as to prevent nutrition of the red ginseng concentrate from being destroyed by heat.
여기에서 또, 상기 홍삼 젤리의 표면에는 건조되어 절단된 생과일 칩이 부착된다.Herein, fresh green chips, which are dried and cut, are attached to the surface of the red ginseng jelly.
여기에서 또, 상기 분쇄육 혼합 단계는 흙돼지 분쇄육 100 중량부에 홍삼 분말 1~2중량부가 더 포함된다.Herein, the pulverized meat mixing step further comprises 1 to 2 parts by weight of red ginseng powder in 100 parts by weight of ground pork ground meat.
여기에서 또, 상기 반죽옷 입힘 단계의 반죽액은 홍삼 분말이 더 포함된다.Herein, the kneading solution of the kneading step further includes red ginseng powder.
상기와 같이 구성되는 본 발명인 홍삼 젤리가 함유된 돈까스의 제조 방법에 따르면, 분쇄육에 홍삼 젤리를 넣어 돈까스를 제조함으로써 홍삼을 어린이들이 용이하게 섭취할 수 있고, 홍삼 성분에 의한 면역력을 증대시킬 수 있다.According to the present invention, the red ginseng jelly is contained in red meat ginseng so that the red ginseng can be easily ingested by the children, and the ginseng ingredient can be increased have.
또한, 본 발명에 따르면 홍삼 젤리의 표면에 조청, 올리고당, 물엿과 같은 당액을 코팅함으로써 고온의 조리과정에서 홍삼 농축액이 열에 파손되는 것을 방지하고, 홍삼 젤리의 형상을 유지할 수 있다.According to the present invention, by coating the surface of red ginseng jelly with a sugar solution such as phthalic acid, oligosaccharide, and starch syrup, it is possible to prevent the red ginseng concentrate from being damaged by heat during the high-temperature cooking process and to maintain the shape of the red ginseng jelly.
또, 본 발명에 따르면 홍상 젤리 표면에 당액을 코팅한 후 과일 칩을 부착함으로써 거부감 발생을 최소화시킬 수 있다.According to the present invention, it is possible to minimize the occurrence of rejection by coating sugar solution on the surface of the red jelly and then attaching fruit chips.
도 1은 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법을 설명하기 위한 공정도이다.
도 2 내지 도 5는 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법을 구체적으로 설명하기 위한 설명도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a method for manufacturing cutlet potatoes containing red ginseng jelly according to the present invention. FIG.
FIGS. 2 to 5 are explanatory diagrams for explaining a method for producing cutlet potatoes containing red ginseng jelly according to the present invention.
이하, 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법을 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, a method for manufacturing a cutlet containing red ginseng jelly according to the present invention will be described in detail with reference to the accompanying drawings.
하기에서 본 발명을 설명함에 있어, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략할 것이다. 그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions of the present invention, and these may be changed according to the intention of the user, the operator, or the like. Therefore, the definition should be based on the contents throughout this specification.
도 1은 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법을 설명하기 위한 공정도이고, 도 2 내지 도 5는 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법을 구체적으로 설명하기 위한 설명도이다.FIG. 1 is a process diagram for explaining a method for manufacturing cutlet pork cutlets containing red ginseng jelly according to the present invention, and FIGS. 2 to 5 are explanatory views for explaining a method for producing cutlet cutlet containing red ginseng jelly according to the present invention to be.
도 1 내지 도 5를 참조하면, 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법은, 젤리 제조 단계(S10)와, 분쇄육 혼합 단계(S20)와, 성형 단계(S30)와, 홍삼 젤리 삽입 단계(S40)와, 반죽옷 입힘 단계(S50)와, 빵가루 입힘 단계(S60) 및 냉동 포장 단계(S70)로 이루어진다.1 to 5, a method of manufacturing a cutlet containing red ginseng jelly according to the present invention comprises the steps of producing a jelly (S10), crushing meat mixing step (S20), forming step (S30) An inserting step S40, a kneading step S50, a breading step S60 and a freezing packaging step S70.
《젤리 제조 단계-S10》"Jelly Manufacturing Step-S10"
먼저, 겔화제 10~20 중량%, 과일 농축액 5~10 중량%, 올리고당 8~12 중량%, 자일리톨 5~7 중량%, 구연산나트륨 0.1~0.3 중량%, 과일향 첨가제 1~1.5중량%, 나머지 정제수를 혼합하여 90~010℃에서 가열 농축한 다음 50~60℃냉각한 후 혼합물 100중량부 대비 홍삼농축액 5~10 중량부를 혼합한 다음 도 3에 도시된 바와 같이 3~5㎜의 볼 형태로 홍삼 젤리(1)를 제조한다. 이때, 선택에 따라 홍삼농축액을 젤리 내부에 주입하는 방식도 적용될 수 있고, 이러한 방식은 통상의 젤리 제조 방법에 따른다.First, 10 to 20 wt% of a gelling agent, 5 to 10 wt% of a fruit concentrate, 8 to 12 wt% of an oligosaccharide, 5 to 7 wt% of xylitol, 0.1 to 0.3 wt% of sodium citrate, 1 to 1.5 wt% Purified water was mixed and heated and concentrated at 90 to 010 ° C. The mixture was cooled to 50 to 60 ° C and then mixed with 5 to 10 parts by weight of red ginseng concentrate to 100 parts by weight of the mixture. Then, as shown in FIG. 3, Red ginseng jelly (1) is prepared. At this time, a method of injecting the red ginseng concentrate into the jelly may be applied according to the selection, and this method is in accordance with the ordinary jelly manufacturing method.
겔화제는 젤란검, 카라기난, 잔탄검 및 로커스트빈검으로 이루어지는 그룹에서 선택된 적어도 어느 하나를 포함한다.The gelling agent includes at least one selected from the group consisting of gellan gum, carrageenan, xanthan gum and locust bean gum.
과일농축액은 홍삼 젤리의 쓴맛을 마스킹하고, 과일맛을 내는 재료이다.The fruit concentrate is a material that masks the bitter taste of red ginseng jelly and produces a fruit flavor.
올리고당은 홍삼 젤리의 상쾌한 감미와 물성을 위하여 혼합되는 재료이다.Oligosaccharide is a material that is mixed for the refreshing sweetness and physical properties of red ginseng jelly.
자일리톨은 당알코올계 감미료이다.Xylitol is a sugar alcohol-based sweetener.
구연산나트륨은 산뜻한 짠맛을 부가하는 재료이다.Sodium citrate is a material that adds a fresh salty taste.
과일향 첨가제는 홍삼 젤리의 쓴맛을 마스킹하면서, 과일향을 증대시키기 위한 재료이다.The fruit flavor additive is a material to increase the fruit flavor while masking the bitter taste of red ginseng jelly.
한편, 홍삼 젤리(1)는 열에 의해 홍삼 농축액의 영양이 파괴되는 것을 방지하도록 물엿, 조청, 올리고당중 어느 하나가 표면에 코팅면(1a)이 형성되는 것이 바람직하고, 당액에 과일 농축액과, 과일향 첨가제를 첨가할 수도 있다. 이때, 코팅 두께는 어린이들이 홍삼 젤리를 씹었을 때 치아가 손상되는 것을 방지하면서 열에 녹아 홍삼 영양소가 파괴되는 것을 막도록 1㎜ 미만의 두께로 코팅되는 것이 바람직하다.On the other hand, the red ginseng jelly (1) preferably has a coating surface (1a) formed on the surface of any one of starch syrup, starch and oligosaccharide to prevent nutrition of the red ginseng concentrate by heat, Flavoring additives may also be added. At this time, it is preferable that the thickness of the coating is less than 1 mm so as to prevent damage of the teeth when the children chew the red ginseng jelly and to prevent the red ginseng nutrients from being destroyed by heat.
또한, 당액이 코팅된 다음 건조되어 절단된 생과일 칩(1b)을 부착할 수도 있다.It is also possible to attach
《분쇄육 혼합 단계-S20》&Quot; Crushing meat mixing step-S20 "
흙돼지 분쇄육 100 중량부에 소금 1~2중량부, 카레 분말 1~2중량부, 후추 0.5~1.0중량부를 혼합한다. 이때, 흙돼지 분쇄육은 흙돼지의 앞다리, 뒷다리, 정형후 남는 고기 등을 분쇄기를 이용하여 분쇄한 것이다.1 to 2 parts by weight of salt, 1 to 2 parts by weight of curry powder and 0.5 to 1.0 part by weight of pepper are mixed with 100 parts by weight of ground pork ground meat. At this time, the ground pork ground meat is crushed by using a crusher, such as the front legs of the pork, the hind legs, and the meat remaining after the shaping.
여기에서, 흙돼지 분쇄육 100 중량부에 홍삼 분말 1~2중량부가 더 포함되는 것이 바람직하다.Here, it is preferable that 1 to 2 parts by weight of red ginseng powder is further contained in 100 parts by weight of ground pork ground meat.
《성형 단계-S30》"Forming step-S30"
위에서 혼합된 분쇄육을 도 2에 도시된 바와 같이 1~2㎝의 두께를 가지는 타원형 또는 원형인 돈까스 형태로 성형하여 성형물(3)을 제작한다.2, the
《홍삼 젤리 삽입 단계-S40》"Red ginseng jelly insertion step-S40"
성형물(3)의 성형이 완료되면, 도 3에 도시된 바와 같이 성형물(3)의 두께 중앙부에 기제작된 홍삼 젤리(1) 3~5개를 삽입하되 상호 이격되도록 삽입한 후 표면을 정리한다. 이때, 홍삼 젤리(1)는 작업자가 삽입할 수도 있고, 기계를 통해 주입할 수 있는데, 돈까스를 취식하기 위해 절단하였을 때 절단 부위에 2개가 들어가는 것을 방지하도록 최대한 이격해서 넣는 것이 바람직하다.When the molding of the molded
《반죽옷 입힘 단계-S50》"Dough Dressing Step-S50"
홍삼 젤리(1)의 삽입이 완료되면, 도 4에 도시된 바와 같이 성형물(3)의 표면에 계란 및 물을 포함하는 반죽액(5)을 입힌다. 이때, 반죽액은 통상의 농도를 가지며, 선택에 따라 홍삼 분말을 더 포함시킬 수 있다.When the insertion of the
《빵가루 입힘 단계-S60》"Breading step-S60"
반죽액(5)이 입혀지면, 도 5에 도시된 바와 같이 곧바로 반죽액(5)에 빵가루(7)를 입힌다.When the kneading
《냉동 포장 단계-S70》"Frozen packaging stage-S70"
빵가루(7)가 입혀지면 -50~-40℃에서 급속 냉동한 후 제품 포장한다.If bread crumbs (7) are coated, quick-freeze at -50 ~ -40 ℃ and pack the products.
이후, 구매자는 제품을 구매 후 돈까스 패티를 160~200℃의 온도에서 3~5분간 튀겨 섭취한다.After purchasing the product, the purchaser fry the pork cutlet at 160 to 200 ° C for 3 to 5 minutes.
따라서, 본 발명에 따른 홍삼 젤리가 함유된 돈까스의 제조 방법에 의해 제조된 돈까스는 홍삼 성분이 포함되어 있어 홍삼을 어린이들이 용이하게 섭취할 수 있고, 홍삼 성분에 의한 면역력을 증대시킬 수 있고, 홍삼 농축액을 이용하여 홍삼 젤리를 제조하고, 젤리의 표면에 조청, 올리고당, 물엿과 같은 당액을 코팅함으로써 고온의 조리과정에서 홍삼 농축액이 열에 파손되는 것을 방지하고, 홍삼 젤리의 형상을 유지할 수 있으며, 홍상 젤리 표면에 당액을 코팅한 후 과일 칩을 부착함으로써 과일맛이 나도록 하여 어린이들의 거부감 발생을 최소화시킬 수 있다.Therefore, the tonkatsu (pork cutlet) produced by the manufacturing method of the cutlet with red ginseng according to the present invention contains the red ginseng ingredient, so that the red ginseng can be easily ingested by the children, the immunity of the red ginseng ingredient can be increased, The red ginseng jelly is prepared by using the concentrate and the sugar solution such as zoqing, oligosaccharide, and starch syrup is coated on the surface of the jelly to prevent the red ginseng concentrate from being damaged in the heat during the high temperature cooking process, the shape of the red ginseng jelly can be maintained, After the juice is coated on the surface of the jelly, the fruit chips can be attached to the fruit to minimize the incidence of rejection.
본 발명은 다양하게 변형될 수 있고 여러 가지 형태를 취할 수 있으며 상기 발명의 상세한 설명에서는 그에 따른 특별한 실시 예에 대해서만 기술하였다. 하지만 본 발명은 상세한 설명에서 언급되는 특별한 형태로 한정되는 것이 아닌 것으로 이해되어야 하며, 오히려 첨부된 청구범위에 의해 정의되는 본 발명의 정신과 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is to be understood, however, that the invention is not to be limited to the specific forms thereof, which are to be considered as being limited to the specific embodiments, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims. .
1 : 홍삼 젤리 1a : 코팅면
3 : 성형물 5 : 반죽액
7 : 빵가루1:
3: Molded article 5: Dough liquid
7: bread crumbs
Claims (5)
흙돼지 분쇄육 100 중량부에 소금 1~2중량부, 카레 분말 1~2중량부, 후추 0.5~1.0중량부를 혼합하는 분쇄육 혼합 단계와;
혼합된 분쇄육을 1~2㎝의 두께를 가지는 타원형 또는 원형인 돈까스 형태로 성형하는 성형 단계와;
상기 성형물의 두께 중앙부에 상기 홍삼 젤리 3~5개를 삽입하되 상호 이격되도록 삽입한 후 표면을 정리하는 홍삼 젤리 삽입 단계와;
홍삼 젤리가 삽입된 성형물의 표면에 계란 및 물을 포함하는 반죽액을 입히는 반죽옷 입힘 단계와;
반죽액이 입혀진 성형물에 빵가루를 입히는 빵가루 입힘 단계; 및
빵가루가 입혀진 성형물을 -50~-40℃에서 급속 냉동한 후 제품 포장하는 냉동 포장 단계로 이루어지는 것을 특징으로 하는 홍삼 젤리가 함유된 돈까스의 제조 방법.10 to 20 wt% of a gelling agent, 5 to 10 wt% of a fruit concentrate, 8 to 12 wt% of an oligosaccharide, 5 to 7 wt% of xylitol, 0.1 to 0.3 wt% of sodium citrate, 1 to 1.5 wt% of a fruit flavoring additive, The mixture is heated and concentrated at 90 to 010 ° C., cooled to 50 to 60 ° C., mixed with 5 to 10 parts by weight of a red ginseng concentrate to 100 parts by weight of the mixture, and then subjected to a jelly preparation step to prepare red ginseng jelly ;
1 to 2 parts by weight of salt, 1 to 2 parts by weight of curry powder, and 0.5 to 1.0 part by weight of pepper are mixed with 100 parts by weight of ground pork ground meat;
A shaping step of shaping the mixed ground meat into an oval or circular cutlet potato having a thickness of 1 to 2 cm;
Inserting three to five of the red ginseng jelly into the center of the thickness of the molding, inserting the red ginseng jelly so as to be separated from each other, and arranging the surface of the red ginseng jelly;
A dough dressing step of applying a dough liquid containing eggs and water to the surface of a molded product into which red ginseng jelly is inserted;
A breading step in which the kneaded solution is baked; And
Wherein the frozen packing step is performed by rapidly freezing the molded article having the bread crumb coated at -50 to -40 占 폚 and packaging the product.
상기 홍삼 젤리는,
열에 의해 홍삼 농축액의 영양이 파괴되는 것을 방지하도록 물엿, 조청, 올리고당중 어느 하나가 표면에 코팅되는 것을 특징으로 하는 홍삼 젤리가 함유된 돈까스의 제조 방법.The method according to claim 1,
The red ginseng jelly,
Wherein the surface of the red ginseng jelly is coated with any one of starch syrup, starch syrup, and oligosaccharide to prevent destruction of nutrition of the red ginseng concentrate by heat.
상기 홍삼 젤리의 표면에는,
건조되어 절단된 생과일 칩이 부착되는 것을 특징으로 하는 홍삼 젤리가 함유된 돈까스의 제조 방법.3. The method of claim 2,
On the surface of the red ginseng jelly,
Wherein the dried and cut raw fresh chips are adhered.
상기 분쇄육 혼합 단계는,
흙돼지 분쇄육 100 중량부에 홍삼 분말 1~2중량부가 더 포함되는 것을 특징으로 하는 홍삼 젤리가 함유된 돈까스의 제조 방법.The method according to claim 1,
Wherein the crushing-
A method for preparing cutlets containing red ginseng jelly, which comprises adding 1 to 2 parts by weight of red ginseng powder to 100 parts by weight of ground pork ground meat.
상기 반죽옷 입힘 단계의 반죽액은,
홍삼 분말이 더 포함되는 것을 특징으로 하는 홍삼 젤리가 함유된 돈까스의 제조 방법.The method according to claim 1,
The kneading solution in the kneading step includes:
Wherein the red ginseng powder is further contained in the red ginseng powder.
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| KR102527865B1 (en) * | 2022-05-09 | 2023-05-03 | 주식회사 비오엠 | The manufacturing method of crispy fride squid and crispy fride squid using the same |
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|---|---|---|---|---|
| JP3386955B2 (en) | 1996-08-08 | 2003-03-17 | 新田ゼラチン株式会社 | Fried food |
| KR101712778B1 (en) | 2016-08-19 | 2017-03-07 | 이석만 | Method for Manufacturing a of Pork Cutlet cooking |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3386955B2 (en) | 1996-08-08 | 2003-03-17 | 新田ゼラチン株式会社 | Fried food |
| KR101712778B1 (en) | 2016-08-19 | 2017-03-07 | 이석만 | Method for Manufacturing a of Pork Cutlet cooking |
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| KR102527865B1 (en) * | 2022-05-09 | 2023-05-03 | 주식회사 비오엠 | The manufacturing method of crispy fride squid and crispy fride squid using the same |
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