KR101882735B1 - Producing method of hamburg steak having dual property, and hamburg steak produced by same method - Google Patents

Abstract

The present invention relates to a method for producing a hamburger steak having a dual physical property with different texture and texture of the inside, and a hamburger steak having dual properties manufactured by the above method.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hamburger steak having dual properties and a hamburger steak produced from the hamburger steak,

The present invention relates to a method for producing a hamburger steak having a dual physical property with different texture and texture of the inside, and a hamburger steak having dual properties manufactured by the above method.

 Hamburg Steak is a type of food that grits meats to a certain size, sauces them and then heats them (steam) or bake them directly.

Beef, pork, and chicken are commonly used as ham meat steak meat. Hambak steaks are prepared by crushing meat, so they are easy to chew, and they can be mixed with various materials to meet consumers' desire for different flavors. However, recently, as the food culture has been developed and economically enriched, there has been a continuous demand for a product having a stronger personality and taste than a food for filling an appetite and a product having a chewy texture, There is a growing demand for equally balanced products.

In addition, due to the consumer's preference for well-being food, recently, the objection to simple meat processed products is increasing day by day, and thus it is required to develop new concept product to meet various needs and to increase consumption of processed meat products to be.

In general, hamburger steaks are prepared by mixing crushed meat and putting them into a certain mold and compression molding, which gives a texture or a tough texture. Accordingly, in order to overcome such disadvantages, the present invention has been completed by developing a new hamburger steak having a different texture and texture from the inside.

Korean Patent Laid-Open Publication No. 10-2016-0080341 "Method for producing black garlic kimchi sauce ham bar steak"

It is an object of the present invention to provide a method for manufacturing a hamburger steak having a dual physical property with different texture and texture of the inside.

It is another object of the present invention to provide a method for mass production of a hamburger steak having a dual property produced by the above method.

In order to solve the above-mentioned problems, the present invention provides a method for producing a hamburger steak having a dual property comprising the steps of:

1) A raw material for outer mixing comprising 40 to 60% by weight of fusiforme meat, 25 to 35% by weight of fats fat and 10 to 25% by weight of beef, 30 to 40% by weight of fusiforme meat, 35 to 50% And 10 to 25% by weight of beef, respectively;

2) adding vegetable to the prepared raw material for outer mixing and inner blending, pulverizing, adding seasoning, and aging at 0 to 15 캜;

3) molding the aged mixed meat into a core-shell type mixed meat by a double injection molding machine so as to have a weight ratio of 35 to 45: 55 to 65% by weight;

4) The formed core-shell formulated meat was placed in a steamer maintained at a temperature of 110 to 130 ° C and a humidity of 40 to 60% and heated to a center temperature of 75 to 85 ° C to form a hamburger steak semi-product Lt; / RTI > And

5) Rapidly freeze the heated hamburger steak semi-product to -45 to -30 ° C, then wrap.

Further, the present invention relates to a hamburger steak produced by the above-described production method, wherein the hardness, elasticity and cohesiveness of the crust surface and inner surface of the hamburger steak measured by Rheometer (Compac-100II) The branch provides a hamburger steak:

(1) The center of gravity of hamburger steak: hardness 250 ~ 350 g / cm ² , elasticity 180 ~ 190%, cohesiveness 30 ~ 45%

(2) Outer surface of hamburger steak: hardness 400 to 500 g / cm ² , elasticity 200 to 210%, cohesive property 50 to 55%

The hamburger steak of the present invention has a resilient texture and texture on the outer surface, and a smooth, juicy texture and texture around the center of the inner cavity, so that the feeling of authentic hamburger steak can be eaten from the child to the elderly at home.

In addition, the hamburgu steak of the present invention can taste different flavors and amusements by preparing cheeses, vegetables (potatoes, squash, etc.) that can be enjoyed together with meat rather than meat.

In the present invention, a hamburger steak having a dual physical property with different texture and texture of the shell and the core was manufactured using a double injection molding machine, instead of a compression molding method in which a material was put into a mold. In addition, the material having a resilient texture and texture is mainly included in the outer shell forming the shell, and the material having the soft and juicy texture and texture is mainly included in the inner shell forming the core , It is possible to supply a large quantity of authentic bamboo steaks which can be enjoyed by both boys and girls by injecting the outer and inner blended meat through the rings and nozzles of the double injection molding machine.

A method of manufacturing a hamburger steak having dual properties according to the present invention comprises:

1) A raw material for outer mixing comprising 40 to 60% by weight of fusiforme meat, 25 to 35% by weight of fats fat and 10 to 25% by weight of beef, 30 to 40% by weight of fusiforme meat, 35 to 50% And 10 to 25% by weight of beef, respectively;

2) adding vegetable to the prepared raw material for outer mixing and inner blending, pulverizing, adding seasoning, and aging at 0 to 15 캜;

3) molding the aged mixed meat into a core-shell type mixed meat by a double injection molding machine so as to have a weight ratio of 35 to 45: 55 to 65% by weight;

4) The formed core-shell formulated meat was placed in a steamer maintained at a temperature of 110 to 130 ° C and a humidity of 40 to 60% and heated to a center temperature of 75 to 85 ° C to form a hamburger steak semi-product Lt; / RTI > And

5) packaging the heated hamburger steak semi-product after rapid freezing to -45 to -30 ° C temperature; .

Hereinafter, a method for manufacturing a hamburger steak having dual properties according to the present invention will be described in more detail.

Step (1) is a step of preparing the outer mixing meat and the inner mixing meat, respectively.

In the present invention, pork (beef) and beef (beef) are used to form the outer / inner meat. Pork and beef are used at 75 ~ 90: 10 ~ 25 wt.%. When the content of beef meat is less than 10 wt%, it is difficult to achieve flavor of hamburger steak. When it exceeds 25 wt.%, Attachment is weakened and hammer stakes may break. The pork meat is divided into a pork meat pork meat and a pork meat pork. In the case of using the pork meat, it is preferred that the pork meat contains a relatively large amount of pork meat and the relatively large amount of pork fat is added to the pork meat. .

Specifically, the raw material for outer mixing includes 40 to 60% by weight of Don Fuji meat, 25 to 35% by weight of Don fat and 10 to 25% by weight of beef, 30 to 40% by weight of Don Fuji meat, 35 to 50% by weight of fat and 10 to 25% by weight of beef. If the content of Don Fuji meat in the raw material for outer blending is less than 40% by weight or the content of fat fat is more than 35% by weight, the binding power of the outer blending is broken and the inner blending can not be effectively covered. On the other hand, if the content of Don Fuji meat in the raw material for inner blending is more than 40% by weight or the content of the fat fat is less than 35% by weight, it is difficult to realize juicy and smooth texture.

The fat content of the raw material for the outer blend and the raw material for the inner blend prepared with the above-mentioned content ratios are different from each other. The fat content of the raw material for the outer blending is 20 to 25% by weight and the fat content of the raw material for the blending is 30 to 40 wt% %to be. That is, the raw material for inner blending can have a fat content as high as about 10 to 20 wt% than the raw material for outer blending, which may be preferable for manufacturing a hamburger steak with good texture and texture.

Step 2) is to add vegetables and seasonings to the raw meat and mature.

That is, one or more kinds of vegetables selected from onion, green onion, garlic, potato, pumpkin, and the like are added to the prepared raw meat and crushed. The pulverization may be performed using a chopper equipped with a 5 mm plate. Then, add the seasoning to the ground meat and mature at 0 ~ 15 ℃. The sauce may be at least one kind of dying agent selected from salt, sodium nitrite, sodium L-ascorbate, phosphate, seasoning, etc., or a dyestuff agent and a coconut oil sauce can be used together. In addition, one or more powder selected from wheat flour and bread crumbs together with the seasonings may be further added. The selection and use amount of the vegetable, seasoning, and powder can be appropriately selected according to the preference, and the present invention does not have any particular limitation thereto.

Vegetables and condiments with added seasonings are mixed well and then matured. In the case of surface-blending meat, a force of 80 to 90 rpm can be applied using a blender for 13 to 20 minutes. In the case of using the blender, a force of 80 to 90 rpm is applied using a blender to blend for 5 to 12 minutes can do. That is, it may be preferable to keep the mixing time longer in preparation of the inner blending meat, which has a strong sense of texture, to enhance the product quality.

The aging temperature can be 10 to 20 hours at a temperature of 0 to 15 ° C in aging the inner and outer skins, It may be more preferable to extend the ripening time than meat to improve the texture of the product.

Step 3) is a step of molding the aged mixed meat into a core-shell form by a double injection molding machine.

In the conventional manufacturing method, a 'compression molding' method is employed in which the compounded meat is put into a mold and pressure is applied. In the present invention, a double injection molding method is used in order to have different texture and texture after the molding Select to use. The double injection molding machine is equipped with a ring and a nozzle, and injected with a ring is used for injection molding, and injection is performed using a nozzle, whereby a hamburger steak having double properties can be manufactured which is divided into core and shell . The weight of the core and shell can vary depending on the diameter of the ring and nozzle. In order to prepare a core-shell type hamburger steak having a weight ratio of 35 to 45: 55 to 65% by weight of the outer blend and inner blend, the diameter of the nozzle and the ring should be kept in the range of 40 to 45: 60 to 65 do.

In the present invention, it is proposed that the weight ratio of the outer blended meat to the inner blended meat is in the range of 35 to 45:55 to 65% by weight. When the weight ratio of the outer blended meat is relatively less than 35% %, It is difficult to achieve a smooth texture. Therefore, it is preferable to adjust the weight ratio of the outer blended meat and the inner blended meat to the above-mentioned range.

Step 4) is a step of preparing a semi-finished hamburger steak by heating the mixed meat of the core-shell type in which the inner and outer forms are different from each other.

That is, the core-shell type mixed meat is placed in a steamer maintained at a temperature of 110 to 130 ° C and a humidity of 40 to 60%, and the mixed meat is fixed by heating so that the center temperature of the mixed meat is 75 to 85 ° C. At this time, if the temperature of the steamer is less than 110 ° C, it takes a long time for the internal temperature to rise and it is difficult to realize a juicy texture. When the temperature exceeds 130 ° C, the surface of the hammerook steak may be cracked. If the humidity of the steamer is less than 40%, the surface is dried. If the humidity is more than 60%, the color of the hammer stake can not be realized. When the heating temperature is lower than 75 캜, microbial control is difficult. When the heating temperature is higher than 85 캜, the surface of the product may be cracked.

Step 5) is a step of freezing the hamburger steak semi-product by rapid freezing in the heated state, and packaging the hamburger steak.

The rapid freezing is performed at a temperature of -45 to -30 DEG C for 20 to 40 minutes, and the center temperature of the rapidly frozen hamburger steak product is less than 0 DEG C. [ Rapidly frozen hamburger steaks are packed in a conventional food packaging method such as vacuum molding packaging. Then sterilize by passing through a sterilizer.

The hamburger steak prepared by the above method has different texture and texture from the inside of the hamburger steak. As shown below, the hamburger steak measured by Rheometer (Compac-100Ⅱ) has a double physical property .

(1) Center-center properties of hamburger steak: hardness 250 ~ 350 g / cm ² , elasticity 180 ~ 190%, cohesiveness 30 ~ 45%

(2) Outer surface properties of hamburger steak: hardness 400 to 500 g / cm ² , elasticity 200 to 210%, cohesive property 50 to 55%

As a result, the hamburger steak of the present invention has a resilient texture and texture, and the center of the inner part has a smooth and juicy texture and texture.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Example]

Examples. Hamburger steak with double structure

50% by weight of Don Fuji meat, 30% by weight of Don fat, and 20% by weight of beef were prepared as raw materials for the outer blending. 40% by weight of Don Fuji meat, 40% by weight of Don fat, and 20% by weight of beef were prepared as raw materials for inner blending. When the fat content was measured using a fat scanner (Meat scan, Foss), the fat content of the raw material for the outer mixing was 20% by weight, the fat content of the raw material for the inner blend was 35% by weight, The fat content was higher by 15% by weight compared to the raw materials for compounding.

10 g of onion and 1 g of garlic were added to 100 g each of the prepared raw material for outer compost and the raw material for inner preparation, followed by pulverization using a chopper equipped with a 5 mm plate. Then, proper amount of salt, seasoning was added to each raw meat and blended. At this time, the aged meat was blended for 15 minutes with a power of 90 rpm using a blender, and the blended meat was blended for 10 minutes with a power of 90 rpm using a blender. After mixing, the mixture was aged for 12 hours in a refrigerated room maintained at 5 ° C.

The aged mixture was molded using a dual injection molding machine (WN155 Rheon). The molding machine had a ring diameter of 65 mm and a nozzle diameter of 50 mm. The mixture was injected through a ring of a double injection molding machine and injected through a nozzle. The weight ratio of the mixture to the injection molding machine to be injected into the injection molding machine was 40:60% by weight. As the injection condition, the cutting speed after injection was kept at 25 rpm and the belt speed was kept at 27 rpm.

Semi-finished hamburger steaks passed through a double injection molding machine were made uniform using a rolling machine (UC413 Rheon). Then, it was placed in a steamer (HLS, temperature 120 ° C, humidity 50%) and heated so that the center temperature of the mixed meat was 80 ° C to fix the form of meat. After heating, hamburger steak products were rapidly frozen at -35 ° C for 30 minutes in a rapid freezing machine.

Comparative Example 1. Hamsteak steak having a single structure

50% by weight of Don Fuji meat, 30% by weight of Don fat, and 20% by weight of beef were prepared and used as the raw meat of hamburger steak, without discriminating between the case of compost and the case of compost.

20 g of onion and 2 g of garlic were added to 200 g of raw material, and then pulverized using a chopper equipped with a 5 mm plate. Then, an appropriate amount of salt and seasoning was added to each raw meat, and the mixture was blended for 15 minutes with a power of 90 rpm using a blender. After mixing, the mixture was aged for 12 hours in a refrigerated room maintained at 5 ° C.

The aged mixed meat was formed using a compression molding machine (600S Koppens). When the molding was completed, the shape was made uniform by using a rolling machine (UC413 Rheon). Then, it was placed in a steamer (HLS, temperature 120 ° C, humidity 50%) and heated so that the center temperature of the mixed meat was 80 ° C to fix the form of meat. After heating, hamburger steak products were rapidly frozen at -35 ° C for 30 minutes in a rapid freezing machine.

Comparative Example 2 Double structure hamburger steak

A hamburger steak having a double structure was prepared by the method of the above example, and the composition of the outer mixture and inner mixture was changed. That is, 40% by weight of Don Fuji meat, 40% by weight of Don fat and 20% by weight of beef were prepared as raw materials for outer mixing. As the raw materials for inner blending, 50% by weight of Don Fuji meat, 30% by weight of Don fat and 20% by weight of beef were prepared as raw materials for inner blending.

The process for preparing hamburger steaks was carried out by the method of the above example, and quick frozen hamburger steak products were vacuum formed and packaged.

Experimental Example 1. Evaluation of hamburger steak

The hamburger steaks prepared in the above Examples and Comparative Example 1 were evaluated for quality as follows.

(A) Physical (texture) character evaluation

Hardness, elasticity, cohesiveness, chewiness and cracking were measured five times using Rheometer (Compac-100Ⅱ, Sun Scientific Co., Ltd., Tokyo, Japan). The specimens were cut into 5 cm lengthwise and 5 cm lengthwise, and then stored in a thermostat at 40 ° C for 1 hour and used as a sample. The measuring adapter was No. 10 mm and the speed was 60 mm / min.

Physical properties measured by the above evaluation method are shown in Table 1 below. The hardness, elasticity and cohesiveness of the hamburger steak products of the examples in the following Table 1 were measured by fast / inward segregation, and the whole hamburger steak product was judged by chewing and cracking.

Item Example Comparative Example 1 genus outside Hardness (g / cm ² ) 310 490 750 Resilience (%) 183 207 170 Cohesiveness (%) 39 53 50 Chewing gum (g) 397 248 Cracking (g) 67530 54195

As a result, the hamburger steaks produced in the Examples had different physical properties in the inside. When judged based on the whole hamburger steak product prepared according to the example, the hardness was low as compared with the hamburger steak of Comparative Example 1, but the result was high in elasticity, cohesiveness and chewiness, It means soft and resilient texture.

(B) Sensory evaluation of quality characteristics

The sensory quality characteristics of hamburg steak prepared in the above Examples and Comparative Example 1 were compared and evaluated for 60 persons in their 20s to 50s residing in Seoul. Each item was scored on a 9 point scale (9 points: very good, 5 points: normal, 1 point: very poor) and expressed as an average value of them. The results of the sensory evaluation by the above method are shown in Table 2 below.

Item Comparative Example 1 Example flavor 6.5 6.9 Texture 4.5 7.3 Overall preference 5.3 7.0

According to the results shown in the above Table 2, the hamburger steak having the double properties of the Examples received a very high score in the texture and overall preference items as compared with Comparative Example 1. [

Experimental Example 2 Evaluation of physical properties of hamburger steak according to the composition of the mixed meat

A hamburger steak having dual properties was prepared by differentiating the composition of the mixed meat and the blended meat of the hamburger steak having the double properties prepared in the above example and the comparative example 2, The physical properties of hamburger steaks were compared. Physical properties were measured by the method (a) of Experimental Example 1, and the results are shown in Table 3 below.

division Example Comparative Example 2 genus outside genus outside Mixed meat
Furtherance
(weight%) Don Fuji meat 40 50 50 40 Don province 40 30 30 40 Beef 20 20 20 20 Fat content (% by weight) 35 20 20 35 physical
characteristic Hardness (g / cm ² ) 310 490 490 310 Resilience (%) 183 207 207 183 Cohesiveness (%) 39 53 53 29 Chewing gum (g) 397 215 Cracking (g) 67530 94539

Claims (7)

1) A raw material for outer mixing comprising 40 to 60% by weight of fusiforme meat, 25 to 35% by weight of fats fat and 10 to 25% by weight of beef, 30 to 40% by weight of fusiforme meat, 35 to 50% And 10 to 25% by weight of beef, respectively;
2) adding vegetable to the prepared raw material for outer mixing and inner blending, pulverizing, adding seasoning, and aging at 0 to 15 캜;
3) The aged mixed meat is put into a double injection molding machine so that the weight ratio of the mixed meat to the mixed meat is 35 to 45: 55 to 65% by weight to form a core-shell type mixed meat;
4) The formed core-shell formulated meat was placed in a steamer maintained at a temperature of 110 to 130 ° C and a humidity of 40 to 60% and heated to a center temperature of 75 to 85 ° C to form a hamburger steak semi-product Lt; / RTI >
5) packaging the heated hamburger steak semi-product after rapid freezing to -45 to -30 ° C temperature;
Characterized in that in the step 3), the outer mixing meat is injected by using a ring of a double injection molding machine, and the inner mixing meat is injected by using a nozzle of a double injection molding machine. Gt;
delete The method according to claim 1,
Wherein the vegetable in step 2) is one or more selected from onion, beef, garlic, potato, and pumpkin.
The method according to claim 1,
Wherein the seasoning in the step 2) is a salting or a dipping agent and a dipping sauce seasoning sauce.
The method according to claim 1,
Wherein at least one powder selected from wheat flour and bread crumbs together with the seasonings is further added in the step 2).
delete A hamburger steak produced by a manufacturing method according to any one of claims 1 and 3 to 5, wherein the hardness, elasticity and cohesiveness of the crust surface and inner center of the hamburger steak measured by a Rheometer (Compac-100 II) A hamburger steak having double properties maintaining the following range.
(1) The center of gravity of hamburger steak: hardness 250 ~ 350 g / cm ² , elasticity 180 ~ 190%, cohesiveness 30 ~ 45%
(2) Outer surface of hamburger steak: hardness 400 to 500 g / cm ² , elasticity 200 to 210%, cohesive property 50 to 55%