KR100221744B1 - Hamburger for health containing powdered beans and bean curd - Google Patents

Abstract

The present invention consists of a hamburger bread manufactured by inserting a plurality of moldings formed by kneading soybean powder and honey together into a bread material dough, and a patty for hamburgers made of tofu, meat or fish meat and other common ingredients, A healthy hamburger characterized by decorating a final hamburger with a kelp ribbon and inserting old raw squash between the hamburger bread and the hamburger patty.

Description

Healthy Hamburger with Soy Powder and Tofu

The present invention relates to a healthy hamburger, and more particularly, a bread prepared by inserting a plurality of moldings molded into a cylindrical rod shape by kneading soybean powder and honey together into a hamburger bread raw material dough, and using a hamburger bread. Dragon patty is about a healthy hamburger with tofu.

In general, soybean has been recognized as an excellent protein source because of the high content of vegetable protein that is beneficial to the human body, and tofu made from soybean is also widely used by people in Korea as a vegetable protein supply food. Is on the rise.

The United States opens diplomatic relations with other countries and presents hamburgers and coca-cola in the first place. From the nutritional point of view of the inventors, hamburgers are very poor in nutrition compared to Sikhye, the Korean eve or fermented beverage. We believe that the United States should have developed a balanced hamburger of animal and vegetable proteins decades before the development of advanced weapons. It is known that soy is a diet food, and it is known to be effective in cancer. Therefore, using soybeans may help reduce obesity and prevent adult diseases.

On the other hand, children, adolescents, and adults in Korea have recently enjoyed hamburgers derived from the West, and the consumption and market size of hamburgers are gradually increasing.

However, hamburgers have high palatability but are not very beneficial foods in terms of nutrition, such as using only meat as a protein source and having high calorie content and animal protein, which may cause child obesity or adult disease. Recently, the problem of children's obesity is on the rise due to hamburger intake.

Therefore, the present inventors have completed the present invention by developing a new type of hamburger by applying soybean and tofu, which is a source of vegetable protein, as a result of research to improve the hamburger to a more nutritionally balanced beneficial food.

That is, an object of the present invention is to provide a new type of healthy hanger that can supply a sufficient amount of vegetable protein compared to the conventional hamburger by applying a bean to the hamburger bread in an appropriate form, and using a certain amount of tofu as a hamburger patty. It is. If you eat foods that are fully supplied with plant protein, you will feel less fatigue than eating only animal protein.

Containing tofu and soybean powder in hamburgers in accordance with the present invention does not require new facility investment. When dehydrating tofu in large quantities, the washing machine's dehydrator can be sanitized and used. In addition, the hamburger of the present invention does not add a unit price compared to a conventional hamburger, because it is to supplement a certain amount of tofu instead of meat from the conventional patty.

In the healthy hamburger according to the present invention, as a hamburger bread, a plurality of moldings formed by mixing and kneading soybean powder and honey to form a rod shape, that is, a cylindrical or the like in a regular shape, in a right angle or parallel manner to a conventional bread dough. Inserted bread is used, and the hamburger patty is characterized by the use of a mixture of tofu and meat, shiitake mushrooms and other common ingredients.

The present invention also provides a healthy hamburger prepared as described above, dried seaweed, for example, kelp, processed into a proper form, decorated on a hamburger bun, and a slice of old raw zucchini sliced together with a hamburger patty and other vegetables in the hamburger bun. It is about a healthy hamburger that allows you to eat more nutrients.

Hereinafter, the present invention will be described in detail.

In the case of a general hamburger, bread made of flour and ordinary additives is simply used as a hamburger bread, whereas in the present invention, in order to increase the nutrition of the hamburger bread, soybean, which is an excellent vegetable protein food, is applied in a specific form.

Conventionally, bread products manufactured using beans have been introduced, but mainly baked beans were mixed with bread as it is, or bread was baked after being sown or planted with beans in bread dough. These bread products have a problem that people who do not want to eat beans can pick up the beans and then eat only the remainder of the bread, so that the original purpose of improving the nutrition of the bread using the beans is not available.

In addition, it is possible to prepare bread by mixing soy flour in advance with raw materials such as flour, but in this case, the elasticity of the dough decreases due to the mixing of soy flour, or it does not swell properly when making bread, which not only worsens the texture of the final product bread. There is a problem that the palatability falls due to the smell of beans.

In order to solve the above problems, the beans are first steamed, dried, and then powdered, and the bean powder is kneaded with honey and then molded into various forms, for example, peanuts or almonds, into a conventional bread dough. Bread can be made by inserting a large number and then baking. However, in such a case, it is easy to pick out the beans as in the case where they are added to the bread dough without processing the beans.

Therefore, the present invention is to improve the shape to form a thin rod so that it is difficult to remove the bean powder dough to be inserted into a plurality of right or parallel in a conventional bread dough.

Thus, by mixing the powder and honey in a weight ratio of 5: 1 to 1: 1, it is possible to remove the peculiar smell of beans, and at the same time can give sufficient viscosity to the dough to facilitate molding, as well as contained in honey Vitamins can also be consumed together.

In addition, by molding the dough made of soybean powder and honey, and inserted into the bread dough in the form of a molding, there is an advantage that does not affect the texture of the bread itself at all.

When the bread prepared as described above is used as a hamburger bread, the nutritious beans can be naturally ingested without any objection when eating a hamburger, and the taste is also improved due to the addition of honey to further improve the taste and nutrition of the hamburger. It can increase.

In the present invention, the patties for hamburgers are used together with ground meat and subsidiary materials to which the dried tofu is squeezed, and the mixing amount of the tofu is 20-30% by weight with respect to the whole patty. If it is less than 20% by weight, it is insufficient in terms of supply of vegetable protein, and if it is 30% by weight or more, it is not preferable because it lacks viscosity and is difficult to mold.

As meats, beef, pork, turkey or a mixture thereof can be selected and used, and other commonly used ingredients such as fish meat and shrimp meat can be mixed and used. In addition, as a subsidiary material, vegetables such as onions, carrots, green peppers, mushrooms, and seasonings such as garlic, salt, and pepper may be used in an appropriate amount. The type and content of such meats and subsidiary materials may be appropriately selected according to seasons and preferences. .

The hamburger according to the present invention may include aged pumpkin, in addition to the usual fruits and vegetables, between the hamburger bread and the patty. After peeling the old pumpkin, slicing the scarlet pumpkin meat in the shape of a rhombus, etc., add 2-3 pages.

In addition, the hamburger of the present invention can be decorated with kelp. Clean the kelp and cut it into 7 ~ 10cm long, 0.3 ~ 0.5cm wide, make a ribbon-shaped knot, fry it in vegetable oil, sprinkle some brown sugar on it, and insert 1 grain of pine nuts between the knots. Decorate on the hamburger buns.

Finally, the hamburger of the present invention can be eaten with seaweed soup in addition to the usual drinks such as juice, cola, milk. Our ancestors had mothers eat seaweed soup for more than 21 days after giving birth, which has the effect of clearing blood.

In the present invention, the preferred composition of the hamburger patty consists of 20-30% by weight of tofu, 60-70% by weight of meat or fish meat, 10-20% by weight of vegetables and other spices.

Hereinafter, the manufacturing process of the healthy hamburger according to the present invention will be described in detail.

[Step 1]

Clean soaked soybeans are immersed in water for 20-30 minutes, then taken out, steamed at 90-100 ° C., preferably 10-15 minutes, dried, pulverized, and ground to powder. There is no restriction on the type of beans used. That is, all kinds of commercially available beans can be used, including soybeans, peas, red beans, gangnam beans, black and blue soybeans, and can be used alone or in combination of two or more. Preferably pea is used.

After selecting a suitable bean according to season and preference, when powdering it, it is preferable to steam and then powder the bean. Beans may be roasted and then powdered, but steamed and then powdered may prevent loss of nutrition and deterioration of flavor. When boiled in water and then used in powdered powder is not preferred because there is a problem that the loss of water-soluble nutrients and the savory taste of soybean powder is lowered.

However, when the beans are steamed in a short time and then dried and powdered, the beans powder is not only soft, but also maintains the most desirable smell and taste.

As a drying method of steamed beans, normal drying methods, such as natural drying and hot air drying, can be used.

On the other hand, the particle size of the soybean powder is preferably 40 mesh or more, it is not preferable because the soy flour gives a somewhat rough feeling.

[Step 2]

The soybean powder obtained in the first step is kneaded with honey and then molded into a desired size and shape. The molding forms are thin rods suitable for insertion, and the size is shaped in proportion to the size of the desired final product.

At this time, the mixing ratio of soybean powder and honey is suitable to make the dough well, preferably in the range of 5: 1 to 1: 1 by weight ratio. If the content of honey is too high or too low, soybean scavenging effect is insufficient, the sugar is inadequate, it is not preferable because it is difficult to obtain the viscosity of the dough.

By kneading the soybean powder with honey in this way, it is possible to give viscosity to the dough so that it is easy to be molded into a desired shape, and the sweet taste and aroma of honey is combined with the taste or aroma of soybean powder to further enhance the final product's taste. It can increase. When mixing soybean powder and honey, an appropriate amount of salt can be added according to preference, and the salt can be added to improve taste.

[Step 3]

In the second step, the dough powder formed of a predetermined size and shape of the bean powder and honey is inserted into the conventional hamburger dough as many times as desired, so that the bean powder is contained in proportion to the size of the hamburger. Then bake in an oven at 200-240 ° C. to make hamburger bread.

[Step 4]

Tofu, beef, and other ingredients that are squeezed using a linen cloth are mixed and molded into discs to make patties for hamburgers. At this time, tofu is good to squeeze the water content of about 10-20% by weight. If the water content is 10% by weight or less, the taste of the hamburger patty is lowered. If the content is 20% by weight or more, it is not easy to mold, and the texture of the food becomes poor.

Tofu is hardly tasted when eaten with steamed soup or assorted soup, etc., but the taste is quite different from the use of soybean powder, as the savory taste appears 100% when the soup is sent. Korean jeon has a similar manufacturing process with hamburger patties, and the savory taste of tofu out of the hamburger patties outweighs the taste of meat.

[Step 5]

The hamburger patty manufactured in the 4th process is put between the 2 hamburger breads manufactured in the 3rd process, and a hamburger is completed.

Hereinafter, the present invention will be described in detail through examples.

EXAMPLE

After rinsing clean peas in water for 30 minutes, steamed for 10-15 minutes in a steamer in the scoop, then naturally dried at room temperature for 5 days, then crushed by a grinder and filtered through a 50 mesh sieve.

20 g of the obtained pea powder, 10 g of honey, 0.1 g of salt, and 1 g of starch powder were mixed and kneaded to form a thin rod. At this time, if the dough is not good, knead the tofu with water.

After inserting a plurality of moldings formed in the above in parallel to the bread material dough baked in 210-220 ℃ oven to make a hamburger bread.

On the other hand, the same beef 60g, salty tofu 40g, shiitake mushrooms ½ side, a little carrot, a little onion, 1 small garlic, salt, pepper, mixed with a hamburger patty was made in a frying pan. Baked hamburger patties were placed between the upper and lower hamburger buns, and the peeled and sliced old pumpkin was sandwiched to complete the hamburger.

Decorate the finished hamburger with a seaweed ribbon and eat with seaweed soup.

Kelp can be used in the form of a ribbon or knot, and can be decorated by slicing the scallop kelp finely or sliced raw vegetables, and decorate pine nuts in the center of the fried ribbon or knot (this can be called kelp garnish in Korean expression). .

Comparative Example 1

Except for using 30g of beef and 50g of tofu was carried out in the same manner as in Example 1, but the content of tofu was not easy to form a patty for hamburgers, the final product was also significantly reduced compared to Example 1 .

Comparative Example 2

Except that the pea powder was kneaded with sugar water instead of honey, it was carried out in the same manner as in Example 1, but the smell peculiar to the beans still remained, the viscosity was not easy to form.

Claims (2)

Soak the beans for 30-40 minutes to remove the toxicity of the bean husk and pour them out with water. Steam them for 10-15 minutes at 90-200 ° C. so as not to be unripe, then dry and pulverize to obtain soybean powder. A hamburger bread prepared by inserting a plurality of moldings formed into thin rods after mixing and kneading with a small amount of salt and starch powder at a weight ratio of honey of 5: 1 to 1: 1; A healthy hamburger comprising a hamburger patty comprising 20-50% by weight of tofu, 40-70% by weight of meat or fish meat, and 10-20% by weight of vegetables. 2. The healthy hamburger according to claim 1, wherein the hamburger is decorated with processed kelp ribbons or knots, and a slice of old raw pumpkin is inserted between the hamburger bread and the hamburger patty.