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
• • 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
  • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
• • 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
  • A23L13/50—Poultry products, e.g. poultry sausages
• • 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
  • A23L13/50—Poultry products, e.g. poultry sausages
  • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

Definitions

• the present invention relates to a method of manufacturing a chicken 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.
• the method comprising the steps of:
• the mixture comprises 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 cordierose powder, A first aging step in which the mixture is aged after mixing with the oyster system;
• 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 chicken hamburger according to the present invention can provide a well-being snack using ogol, which has a competitive advantage in the market.
• the meat to be applied in accordance with one embodiment of the present invention applies ogol.
• the present invention carries out a step with an ostomy.
• Ogol our unique breed, has not only the meat and flavor that fits our nation's food culture but also the lack of blood in the liver and kidneys, It is said that it is renewed and activates the physical strength. According to the Chinese medicine tradition, it is a good material for the development of health food by recording liver and kidney,
• the present invention applies the bristle portion of the osteochondral system. Further, the present invention provides the oyster system and the patty source.
• the oysters to be applied to the present invention are usually prepared by adding 20 to 30% of fat when applied to a patty, or by using a region adhering to fat, and have a high calorie, saturated fat and cholesterol content.
• 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 oyster shells are commonly used with a 6 mm quartz, and then mixed with the above-mentioned ratio.
• the patty sauce made of vegetable ingredients such as onion, ginger, and garlic has increased reactive oxygen species (reactive oxygen species) as a result of ingestion of ogol, so that oxidative stress is increased, chemical reactivity is increased, It is possible to prevent destruction of cell membranes, proteins, and genes caused by changing the cell membrane.
• reactive oxygen species reactive oxygen species
• the C. militaris applied to the present invention is a water extract
• the patty sauce applied to the present invention may contain other components than the above-mentioned Cordyceps sinensis 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 dandelion roots, and the dandelion roots were removed and cleaned.
• the dandelion roots were 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)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Seeds, Soups, And Other Foods (AREA)

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Citations (4)

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• 2017
  • 2017-12-29 KR KR1020170183837A patent/KR102133019B1/ko active IP Right Grant
• 2018
  • 2018-11-20 WO PCT/KR2018/014280 patent/WO2019132257A1/ko active Application Filing
  • 2018-11-20 CN CN201880090498.1A patent/CN111787804A/zh active Pending

Patent Citations (4)

Non-Patent Citations (1)

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