Meat Wrap for Cheese Donkatsu and Method for Manufacturing the Same

Abstract

The present invention relates to a meat wrap for cheese pork cutlets and a method for manufacturing the same. A method for manufacturing a meat wrap for cheese pork cutlet according to an embodiment of the present invention comprises: a step of preparing meat and transglutaminase; a step of mixing the meat and transglutaminase to prepare a mixture; a step of manufacturing a molded body by molding the mixture into a certain size; a step of aging the molded body at a low temperature to bind the meat; a step of freezing the aged molded body at a temperature of -20 to -15 ℃; a step of thawing the frozen molded body at -10 to -1 ℃; and a step of thinly slicing the thawed molded body to a thickness of 1 to 5 mm.

Description

Technology Field

[0001] The present invention relates to a meat wrap for cheese pork cutlets and a method for manufacturing the same. One embodiment relates to a technology that simultaneously improves flavor and texture by forming a meat wrap capable of stably wrapping cheese by strengthening the bonding force between meat proteins without using artificial binders, and includes a cheese pork cutlet manufactured using the same and a method for manufacturing the same. Background Technology

[0002] Generally, cheese tonkatsu is prepared by layering thinly sliced ​​pork, placing cheese in the center, wrapping it, and frying it. However, in this conventional cheese tonkatsu manufacturing process, the binding force between the meat layers is insufficient, which can lead to problems such as the meat layers separating or the cheese leaking out during cooking or consumption. Although artificial binders or chemical additives are sometimes used to improve this, this approach has limitations in terms of food safety and the image of a natural food.

[0003] In addition, the existing method uses thinly sliced ​​sirloin or tenderloin cuts as is, so the unit cost of raw materials is high, and there are many cutting and manual processes, making mass production difficult. Prior art literature

[0004] Korean Registered Patent Publication No. 10-1798335 The problem to be solved

[0005] The present invention aims to provide a method for manufacturing a meat wrap for cheese pork cutlets that can stably produce a meat sheet without using an artificial binder.

[0006] In addition, the present invention ensures that the entire meat is uniformly bound, prevents cracking or separation of layers in the sheet even when cut into thin thicknesses, and maintains shape stability even during the process of wrapping the cheese.

[0007] In addition, the present invention can produce cheese pork cutlets with improved texture and flavor. means of solving the problem

[0008] A method for manufacturing a meat wrap for cheese pork cutlet according to an embodiment of the present invention comprises: a step of preparing meat and transglutaminase; a step of mixing the meat and transglutaminase to prepare a mixture; a step of manufacturing a molded body by molding the mixture into a certain size; a step of aging the molded body at a low temperature to bind the meat; a step of freezing the aged molded body at a temperature of -20 to -15 ℃; a step of thawing the frozen molded body at -10 to -1 ℃; and a step of thinly slicing the thawed molded body to a thickness of 1 to 5 mm.

[0009] In the step of preparing the meat and transglutaminase, the meat may be prepared by slicing it thinly to a thickness of 1 to 5 mm.

[0011] A method for manufacturing cheese pork cutlet according to an embodiment of the present invention comprises the steps of: preparing a meat wrap for cheese pork cutlet as described above; placing cheese on the meat wrap for cheese pork cutlet; folding the meat wrap for cheese pork cutlet to wrap the cheese; coating the meat wrap for cheese pork cutlet wrapped with breadcrumbs and egg wash; and frying the meat wrap for cheese pork cutlet coated with breadcrumbs and egg wash in oil. Effects of the invention

[0012] The method for manufacturing a meat wrap for cheese pork cutlet according to an embodiment of the present invention can stably manufacture a meat sheet without using an artificial binder.

[0013] In addition, the present invention ensures that the entire meat is uniformly bound, prevents cracking or separation of layers in the sheet even when cut into thin thicknesses, and maintains shape stability even during the process of wrapping the cheese.

[0014] In addition, the present invention can produce cheese pork cutlets with improved texture and flavor. Brief explanation of the drawing

[0015] FIG. 1 illustrates a method for manufacturing a meat wrap for cheese pork cutlet according to an embodiment of the present invention. Figure 2 is a photograph of the process of placing cheese on a meat wrap for cheese pork cutlet and wrapping it. Figure 3 is a photograph of a cheese pork cutlet according to an embodiment of the present invention. Specific details for implementing the invention

[0016] Hereinafter, preferred embodiments of the present invention are described as follows with reference to the attached drawings. However, embodiments of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below. Furthermore, embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

[0018] FIG. 1 illustrates a method for manufacturing a meat wrap (400) for cheese pork cutlet according to an embodiment of the present invention. Referring to FIG. 1, the method for manufacturing a meat wrap (400) for cheese pork cutlet according to an embodiment of the present invention comprises: a step of preparing meat (100) and transglutaminase (200); a step of mixing the meat (100) and transglutaminase (200) to produce a mixture; a step of manufacturing a molded body (300) by molding the mixture into a certain size; a step of aging the molded body (300) at a low temperature to allow the meat to bind; a step of freezing the aged molded body at a temperature of -20 to -15°C; a step of thawing the frozen molded body at -10 to -1°C; and a step of manufacturing a meat wrap by thinly slicing the thawed molded body to a thickness of 1 to 5 mm. One embodiment may further include a step of controlling the moisture content of the surface of the thawed molded body after the thawing step, and may further include a step of placing the edge of the cut meat wrap on the cut surface of another meat wrap after the thin slicing step.

[0020] The meat used in the present invention may primarily be pork, but is not limited thereto and may include various types of meat such as beef, chicken, duck, lamb, or a mixture thereof. In the case of pork, cuts such as loin, tenderloin, foreleg, hind leg, neck, and pork belly may be used individually or in combination, and the texture and flavor of the final product can be adjusted according to the muscle fiber structure or fat content of each cut.

[0021] In particular, the present invention allows for the use of cuts with relatively low fat content and uniform muscle fiber connective tissue, making them suitable for manufacturing meat wraps for cheese pork cutlets. For example, using loin or tenderloin as the main ingredient yields a soft and uniform texture, whereas mixing in foreleg or neck meat can enhance flavor and tenderness through fat content. Furthermore, the meat can be used in the form of minced meat as well as cut meat, which is advantageous for reducing raw material costs and automating the manufacturing process.

[0023] Transglutaminase is a naturally occurring protein binding enzyme that functions to connect different protein molecules via covalent bonds by forming bonds between glutamine residues (-CONH2) and lysine residues (-NH2) of protein molecules. Through this reaction, the binding force between proteins within the meat is strengthened, allowing the meat to bind together and form a firm sheet without physical compression or the addition of artificial binders.

[0024] The amount of transglutaminase added is preferably 0.5 to 10 weight%, preferably 1.5 to 2.5 weight%, and more preferably 2 weight%, based on the total weight of the meat and transglutaminase. If the content of transglutaminase is too low, the binding strength may be insufficient, and conversely, if the content is too high, the elasticity of the sheet may become excessively high due to excessive binding.

[0026] The step of preparing the mixture is to uniformly mix the prepared meat and transglutaminase so that the enzyme is evenly distributed throughout the meat.

[0027] In this step, the meat can be prepared by slicing it thinly to a thickness of 1 to 5 mm. By increasing the surface area, the efficiency of the enzyme's action can be increased.

[0028] Mixing can be performed using a paddle mixer, a vacuum tumbler, or a stirrer, and the stirring speed should be set to allow the enzyme to sufficiently penetrate into the meat tissue, while ensuring that the meat tissue is not damaged due to excessive shear force. Generally, it can be performed for 5 to 15 minutes at low stirring speeds of 50 to 200 rpm.

[0030] The molding body manufacturing step is a step for obtaining a molded body having density and dimensional stability suitable for subsequent aging, freezing, and thawing processes by molding the mixture prepared in the mixing step into a specific shape. The molded body may be in the shape of a column with a cross-section of a specific shape, and preferably may be in the shape of a cylinder.

[0031] In this step, it is preferable to maintain the mixture at a low temperature of about 0 to 5°C to prevent protein denaturation or overbinding during molding. Additionally, since the presence of residual air bubbles in the mixture may cause uneven binding during the aging process, vacuum treatment (e.g., maintaining a vacuum of 5 to 20 mbar for 5 to 10 minutes) or low-pressure pressing may be performed before molding to remove air.

[0032] This step can be performed by filling the mixture into a mold and applying pressure to form the product, or by injecting it into an extruder and extruding it. In this case, the mixture is fed into an extruder or stuffer and can be continuously discharged through a narrow nozzle with a constant cross-sectional shape, similar to the method of pushing out rice cake sticks. The mixture continuously discharged from the extrusion port can be cut into a constant length (for example, 100 to 300 mm) to form a bar-shaped molded body.

[0034] The step of aging the molded body at a low temperature to bind the meat is a step of maintaining the molded body at a low temperature for a certain period of time so that transglutaminase forms covalent bonds between meat proteins, thereby causing the meat particles to bind to each other.

[0035] In this step, aging can generally be carried out for 4 to 8 hours at a temperature of about 10 to 20°C, preferably about 12 to 16°C. These temperature conditions are intended to prevent protein denaturation or microbial growth in the meat while maintaining the activity of the enzymes.

[0036] Since the reaction in this stage involves enzyme activity starting at the surface and gradually spreading inward, processes to reduce maturation variations may be included. For example, processes such as minimizing temperature and humidity gradients through airflow or flipping the molded body may be added.

[0037] Since the meat proteins form a stable binding structure through enzymatic reactions at this stage, structural stability is maintained even after subsequent freezing and thawing processes, and layer separation or cracking may not occur even when sliced ​​thinly.

[0039] The freezing step is a step to improve the mechanical strength and shelf life of the meat sheet by freezing the molded body, in which protein binding has been formed through the aging process, at a low temperature to stabilize the binding structure and control the movement of internal moisture.

[0040] In this step, the freezing temperature can be performed at -15 to -20°C, preferably -18°C. This temperature range is suitable for stabilizing micropores within the protein structure as moisture in the meat crystallizes slowly, and can prevent cell damage or moisture loss caused by excessively rapid freezing. This step can be performed for 12 to 24 hours.

[0041] The protein binding network formed during the maturation stage undergoes temporary shrinkage and stress during the freezing process; however, gradual freezing can make the structure more dense without destroying the bonds between proteins. In particular, since the enzymatic reaction of transglutaminase is almost halted under freezing conditions, the binding state formed during the maturation stage is maintained, and overbinding can be prevented.

[0043] The thawing step is a step to gradually thaw the frozen molded body to restore and stabilize the binding structure and to recover the elasticity and homogeneity of the tissue through the redistribution of internal moisture. Thawing can be performed by natural thawing in a refrigerated air-circulating thawing machine or in a low-temperature room.

[0044] In this step, the thawing temperature can be performed at -10 to -1°C, preferably -5°C. In this temperature range, ice crystals inside the meat do not melt rapidly, allowing moisture to be reabsorbed slowly while preventing tissue shrinkage or protein denaturation. This step can be performed for 12 to 24 hours.

[0046] The step of controlling the moisture content on the surface of the thawed molded body may involve blowing air at a wind speed of 0.3 to 1.0 m / s for 1 to 5 minutes at -10 to -1°C to partially remove moisture from the surface of the molded body. As moisture decreases at low temperatures, the protein concentration on the surface of the molded body increases, thereby increasing hardness; this prevents the sliced ​​meat wrap from sticking to the blade during the subsequent cutting step and allows for a smoother surface. Additionally, when cheese is placed on the meat wrap to manufacture cheese pork cutlets, high adhesiveness can be restored under room temperature conditions due to the increased temperature and moisture reabsorbed from the air. Through this, cutting efficiency can be increased while adhesion to the cheese can be enhanced.

[0047] In this step, the moisture present on the surface of the molded body can be reduced in the range of 1 to 5 weight percent based on the weight immediately after thawing.

[0049] The molded body cutting step involves thinly slicing the thawed molded body to produce a sheet-shaped meat wrap suitable for wrapping cheese.

[0050] In this step, cutting can generally be performed in a thickness range of 1 to 5 mm, preferably 2 to 3 mm. In this range, the cheese can be sufficiently wrapped while preventing excessive hardening during cooking and maintaining a soft texture.

[0051] Cutting can be performed using a meat slicer, a saw blade cutter, or a wire cutter, and in order to ensure uniformity of the cut surface and minimize tissue damage, the internal temperature of the meat can be maintained at 0 to 5°C during cutting.

[0052] The cut meat can be placed on a cooling plate immediately after cutting or transferred directly to the packaging stage.

[0054] The step of placing the edge of the cut meat wrap onto the cut surface of another meat wrap is a step to increase the viscosity of the edge portion of the meat wrap, which has decreased due to moisture removal. The cut surface of the meat wrap has exposed internal proteins, resulting in a relatively high protein concentration and high adhesiveness. Therefore, when the edge portion of the cut meat wrap is brought into contact with the cut surface of another meat wrap, the exposed proteins present on the cut surface adhere to each other, thereby increasing the adhesiveness of the edge portion again. This helps improve adhesion with the cheese and prevent cheese leakage during the subsequent process of wrapping the cheese. This step can be performed at a temperature of -5 to -1°C and a pressure of 0.01 to 0.1 MPa.

[0056] A method for manufacturing cheese pork cutlet according to an embodiment of the present invention comprises the steps of: preparing a meat wrap for cheese pork cutlet as described above; placing cheese on the meat wrap for cheese pork cutlet; folding the meat wrap for cheese pork cutlet to wrap the cheese; coating the meat wrap for cheese pork cutlet wrapped with breadcrumbs and egg wash; and frying the meat wrap for cheese pork cutlet coated with breadcrumbs and egg wash in oil.

[0058] The meat wrap for the cheese pork cutlet used in this step is prepared by the method described earlier.

[0060] In the cheese-topping step, place the cheese in the center of the meat wrap. The cheese can generally be processed cheese, mozzarella, cheddar cheese, or a mixture thereof. The cheese can be used by cutting a block of solid cheese, or in sliced ​​or shredded form.

[0062] The step of wrapping the cheese with the meat wrap is a step of completely surrounding the cheese using the meat wrap for the cheese tonkatsu to prevent the cheese from leaking out during cooking.

[0063] This step can be performed by sequentially folding up the top, bottom, left, and right parts of the meat wrap around the position of the cheese. In FIG. 2, (a) shows the top part of the cheese being folded and wrapped, and (b) shows the state after this step is completed.

[0065] The step of coating with breadcrumbs and egg wash is a step for improving the external texture during cooking and protecting the internal cheese and meat wrap by sequentially forming an adhesive layer and a coating layer on the outer surface of the meat wrap for cheese tonkatsu that wraps the cheese.

[0066] First, an adhesive liquid, such as egg wash or starch solution, is applied to or immersed in the outer surface of the meat wrap. Subsequently, the meat wrap coated with egg wash is placed into a tray or drum filled with breadcrumbs to adhere evenly to the entire surface.

[0068] The frying step is a step of heating the meat wrap for cheese pork cutlet coated with breadcrumbs and egg wash in cooking oil to form a crispy outer layer and to ensure that the internal cheese melts uniformly. The heating temperature may be 160 to 180 ℃, and frying may be done for 90 to 150 seconds.

[0070] Example: Preparation of a meat wrap for cheese pork cutlet

[0071] Example 1: 450 g of pork loin was prepared by thinly slicing it to a thickness of 2 to 3 mm, and 50 g of transglutaminase was added to it. The meat and transglutaminase were placed in a mixer and stirred at a low speed for 5 minutes to prepare a mixture. This mixture was poured into a filling machine and molded into a cylindrical shape with a diameter of 15 cm and a height of 80 cm. The molded body was aged at 15 ℃ for 5 hours, frozen at -18 ℃ for 1 day, and thawed at -5 ℃ for 1 day. Afterward, the thawed molded body was sliced ​​with a slicer to a thickness of 3 mm.

[0073] Example 2: Prepared in the same manner as Example 1, except that 470 g of meat and 30 g of transglutaminase were added.

[0075] Example 3: Prepared in the same manner as Example 1, except that 490 g of meat and 10 g of transglutaminase were added.

[0077] Example 4: Prepared in the same manner as Example 1, except that 495 g of meat and 5 g of transglutaminase were added.

[0079] Example 5: Prepared in the same manner as Example 1, except that 498 g of meat and 2 g of transglutaminase were added.

[0081] Example 6: A molded body thawed at -5°C for 1 day was prepared in the same manner as Example 1, except that some moisture on the surface was removed by blowing air at 5°C for 5 minutes.

[0083] Example 7: The edge of the meat wrap prepared by the method of Example 6 was placed in contact with the cut surface of another meat wrap, and a low pressure of about 0.05 to 0.1 MPa was gently applied. This was maintained at minus 5°C for 1 hour.

[0085] Comparative Example 1: Prepared in the same manner as Example 1, except that 500 g of meat was used and no transglutaminase was added.

[0087] Comparative Example 2: Prepared in the same manner as Example 1, except that the meat was crushed instead of being thinly sliced.

[0089] Comparative Example 3: Prepared in the same manner as Example 1, except that the thawing process was not performed after the freezing process and the product was cut with a slicer.

[0091] Experimental Example: Visual Observation

[0092] The meat wraps prepared in the examples and comparative examples were visually observed. Examples 1 to 5 generally had excellent meat binding strength, so there were no crumbs and the surface was smooth. Examples 6 and 7 showed almost no deformation or damage at the point where the cut began, and the cut surface was smooth. In the case of Comparative Example 1, a binding layer was not formed in some parts, and cracking and crumbling of the molded body were observed. In Comparative Examples 2 and 3, although the meat was bound, crumbs were observed in about half of the cases, and the surface was not as smooth as in the examples.

[0094] Experimental Example: Cheese Wrapping Evaluation

[0095] Cheese measuring 1 cm in thickness, 2 cm in width, and 4 cm in length was placed on the meat wraps prepared in the Examples and Comparative Examples and wrapped, while the condition of the meat wraps was visually observed. Ten wraps were performed for each Example and Comparative Example. In the case of Example 1, the elasticity was high, and consequently, the meat wrap cracked when the cheese was completely wrapped. In the case of Example 2, there was no cracking, but the meat wrap failed to wrap the cheese stably and did not maintain the wrapped state. In Example 3, the meat wrap generally maintained a stable state of wrapping the cheese, but it was observed that the binding released in two samples after one minute had elapsed. In Examples 4 and 5, the meat wraps did not crack, but some meat came off onto the hands. In Example 6, similar to Example 3, the meat wrap generally maintained a stable state of wrapping the cheese, but it was observed that the binding released in three samples after one minute had elapsed. In Example 7, the meat wrap consistently maintained a stable state of wrapping the cheese. Comparative Examples 1 to 3 failed to stably wrap the cheese due to cracking and crumbling.

[0097] The present invention is not limited by the embodiments described above and the attached drawings, but is intended to be limited by the appended claims. Accordingly, various substitutions, modifications, and changes may be made by those skilled in the art within the scope of the technical concept of the present invention as described in the claims, without departing from the technical spirit of the invention, and such are also to be considered to fall within the scope of the present invention. Explanation of the symbols

[0098] 100; Meat, 200; Transglutaminase, 300; Molded body, 400; Meat wrap for cheese pork cutlet, 10; Stirrer, 20; Freezer

Claims

Claim 1 A method for manufacturing a meat wrap for cheese pork cutlet, comprising: a step of preparing meat and transglutaminase; a step of mixing the meat and transglutaminase to prepare a mixture; a step of manufacturing a molded body by molding the mixture into a certain size; a step of aging the molded body at a low temperature to bind the meat; a step of freezing the aged molded body at a temperature of -20 to -15°C; a step of thawing the frozen molded body at -10 to -1°C; a step of reducing the moisture content of the surface of the thawed molded body; a step of thinly slicing the molded body with reduced moisture content to a thickness of 1 to 5 mm; and a step of placing the edge of the cut meat wrap on the cut surface of another meat wrap. Claim 2 A method for manufacturing a meat wrap for cheese pork cutlet according to claim 1, wherein, in the step of preparing the meat and transglutaminase, the meat is prepared by thinly slicing it to a thickness of 1 to 5 mm. Claim 3 A method for manufacturing cheese pork cutlet, comprising: a step of preparing a meat wrap for cheese pork cutlet according to claim 1; a step of placing cheese on the meat wrap for cheese pork cutlet; a step of folding the meat wrap for cheese pork cutlet to wrap the cheese; a step of coating the meat wrap for cheese pork cutlet wrapped with breadcrumbs and egg wash; and a step of frying the meat wrap for cheese pork cutlet coated with breadcrumbs and egg wash in oil.

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