KR20020072931A - A manufacturing method of patties a low amount of cholestrol - Google Patents

Abstract

end. The technical field to which the invention described in the claims belongs.

The present invention relates to a method for producing a hamburger patty, and particularly, to reduce cholesterol content according to meat intake by adding red yeast rice containing monacoline-K, a cholesterol synthesis inhibitor. It is characteristic.

I. The technical problem to be solved by the invention.

In general, hamburger patty is a main source of protein necessary for the growth conditions of children according to meat consumption as meat, such as beef and pork, is used as a main ingredient, whereas cholesterol and fat are increased in the body by fats and fatty acids. It causes obesity and various adult diseases (hypertension, heart disease, arteriosclerosis, etc.).

All. Summary of the Solution of the Invention.

Therefore, the present invention is to produce a patty by adding a certain amount of the red yeast mushroom (Red Yeast Rice), which was cultured in rice and fermented Hongguk bacteria in the ingredients of the hamburger patty (meat) using meat, taste and nutrition of the hamburger While maintaining the same, it is to prevent cholesterol synthesis due to meat intake to prevent obesity and various adult diseases.

la. Important uses of the invention

Method of producing a burger patty.

Description

A manufacturing method of patties a low amount of cholestrol

The present invention relates to a method for producing a hamburger patty that is sandwiched between the bread of a hamburger to determine the taste and nutrition of the hamburger, and in particular, fermented by incubating fermented red yeast bacteria, which are effective as inhibitors of enzymes that synthesize cholesterol, in rice. Red yeast rice is added to produce hamburger patties, which is characterized by lowering the cholesterol content according to meat intake.

A hamburger is a food made by inserting a patty made of minced meat such as beef and pork between breads, and it is delicious and nutritious. It is known as a representative food that does not inferior as a substitute.

However, this hamburger patty uses meat mainly for taste and nutrition, so it can supply enough protein as essential nutrients to the growing conditions of children according to meat intake, whereas adults have saturated fatty acids in meat. Increased cholesterol can lead to various adult diseases such as hypertension, heart disease, and atherosclerosis, and is also one of the food sources of obesity, which has been increasing due to the westernization of diet, affecting not only adults but also obese children. .

Originally, cholesterol is an essential substance of the hormone bile, which constitutes the cell membrane, and blood cholesterol is synthesized and produced by HMG-CoA reductase in the liver, and an adequate amount of cholesterol in adults is about 20 mg / 혈 in blood. 200 to 239 mg / dL is the threshold and 240 mg / dL is quite high.

Thus, under conditions of high cholesterol (LDL), cholesterol slowly builds up in the arteries that nourish the heart and brain, which together with other substances form plaques that thicken up. This blocks the arteries, and clogged masses of these plaques block the flow of blood around the myocardium, leading to atherosclerosis, which can lead to a heart attack. Will be.

Because of this, recently, hamburger patties are all made of vegetables and provided as a diet, but since the ingredients of the hamburgers are all made of vegetables, the taste is not good and balanced nutrition is difficult to eat. It could not satisfy the taste of consumers tamed by the chewy taste of meat.

Therefore, the present invention has been made in order to solve the above-mentioned conventional problems, in the manufacturing method of a conventional hamburger patty, by adding a certain amount of red yeast mushroom (Red Yeast Rice) to the material mixing step, the unique ingredients included in the red rice mushroom By inhibiting cholesterol synthesis by monacoline-K, it is intended to prevent obesity and various adult diseases caused by meat intake while maintaining the taste and nutrition of hamburgers.

1 is a manufacturing process of the present invention hamburger patty.

The present invention is a method for producing a typical hamburger patty using meats such as beef, pork, chicken, etc., wherein red yeast rice is fixed to ingredients of patty including meat. A method of producing a hamburger patty for mixing cholesterol to lower cholesterol synthesis by the monacoline-K component, which is a unique ingredient of honggukyun.

Red Yeast Rice is a red rice fermented with Monascus purpurers, a red rice bacterium. It produces Monacholine-K during fermentation and inhibits HMG-CoA reductase, which synthesizes cholesterol. By reducing the HMG-CoA reductase inhibitors to lower the level of cholesterol, and also lower the triglycerides in the blood will be effective in the diet.

As described above, a method of preparing a patty for a hamburger of the present invention using a Honggok mushroom having an effect of lowering cholesterol levels will be described in more detail by the following examples.

First, as shown in Figure 1, a conventional method for manufacturing hamburgers is a crushing step of the meat used as the main material of the hamburger patty, the mixing step of the sub-materials, including the main material and spices, kneading the mixed material to a certain size It consists of a molding step into a shape, a rapid cooling step of the molded patty, packaging step, and mixing the predetermined amount of the red yeast rice (Red Yeast Rice) powder in the mixing step of the main material and the sub-material to be manufactured.

At this time, the red mushrooms mixed with the material can be added in a powder state pulverized by freeze-dried or extracted by hot water extraction, which can achieve the object of the present invention.

Example 1

In the hamburger patty using tough meats such as beef and pork, based on the whole patty W / W,

Main ingredient: beef or pork 75%

As a subsidiary material, 7% milk fat

Egg 5%

5% soy flour

Seasoning 5%

As the additive, red mushroom powder or extract 3% is prepared.

Prepared beef or pork is made by mixing with crushed beef fat to make meat tender, then mixing all the prepared ingredients, kneading enough to mix evenly, and forming a flat and thick round shape to put between hamburger buns. It is so long.

In this case, the eggs used are added to agglomerate the molded patty, which is used to prevent the patty from being broken by the coagulation of the eggs when the patty is heated, and the soy flour removes moisture. Flour or bread crumbs and the like may be used, and seasonings include minced leek, minced garlic, pepper, sake and salt for seasoning.

Therefore, according to the above-mentioned manufacturing method, when manufacturing a hamburger patty using ordinary meat, in the step of mixing and kneading the remaining sub-materials in the ground meat by adding a certain amount of red rice mushroom powder or extract patty (patty) You can do it.

At this time, even in the preparation of a sauce that can be added separately for the special taste during the manufacture of the patty, it is also possible to prepare a patty by adding a small amount of red flour mushroom powder.

Example 2

In a hamburger patty using light meat such as chicken, first of all, based on the whole patty W / W,

Main ingredient: chicken (boneless breast) 80%

2% of seasonings

Egg 10%

Bread Flour 5%

As an additive, 3% of red mushroom powder is prepared.

Cut the prepared chicken into a thick, uniform size and cut it back and forth, and then sprinkle it with the seasoning ingredients and additives red pepper mushroom powder on the main ingredients so that they are sufficiently cut and then soaked in the released eggs.

At this time, the seasonings are used to remove the smell of chicken, pepper, sake and salt to cut the liver, eggs and bread flour is used to make fried clothes.

Therefore, according to the above-described manufacturing method, when the hamburger patty is produced by cutting the meat without pulverizing the material, the rice flour is added to the seasoning application step to simmer the seasoning on the prepared main material. It is good to make a patty.

Example 3

In a hamburger patty using fish and shellfish such as shrimp, based on the whole patty W / W,

Shrimp meat 40% as main ingredient

As an auxiliary ingredient, 25% meat

Seasoning 2%

Vegetable 5%

5% butter

Egg 5%

Bread Flour 5%

Water 10%

As the additive, red mushroom powder or extract 3% is prepared.

All the other ingredients are mixed into the prepared shrimp flesh and kneaded enough to be evenly mixed, and then formed into a thick and flat shape so that they can be sandwiched between the hamburger buns.

Therefore, according to the embodiment described above, in the method of manufacturing a hamburger patty, which is a known manufacturing technique, red pepper mushroom is rooted in the main material of the hamburger patty as an additive used for producing a hamburger patty. Or can be mixed to produce a low cholesterol burger patty.

In this case, the reason why the amount of Honggok mushroom used in a small amount of about 3% is used as an example of the present invention can prevent side effects due to excessive intake without impairing the taste of the hamburger patty due to the unique mold smell of Honggok mushrooms. It is to ensure that.

Therefore, when the hamburger patty prepared using the Hongok mushrooms as described above, it is possible to prevent the production and deposition of cholesterol by inhibiting the synthesis of cholesterol, as well as preventing adult disease as well as diet food, In particular, there is an advantage that can maintain the conventional hamburger taste.

Claims (3)

In a conventional method for producing a patty for hamburgers, a low cholesterol hamburger patty is prepared by adding a predetermined amount of red yeast rice, fermented with red yeast bacteria, to a patty material in a powder or extract state to prepare a patty. Method of manufacture). The method of claim 1, wherein the Honggok mushroom is prepared by adding about 3% by weight based on the total weight of the ingredients used in the patty. The method of manufacturing a patty for low cholesterol hamburgers according to claim 1, wherein the production of the patties is made by adding a red mushroom to a material of a sauce which can be added separately for a special taste.