KR100375250B1 - hamburger including bean curd therein - Google Patents

Abstract

The present invention is excellent in nutritional value, digestibility and physiological activity, tofu, dietary fiber is rich in tofu and dietary fiber prepared by using a purified water device made of activated carbon such as bamboo, pine, oak, ganban stone, germanium, etc. Useful agar, hamburger pad made by adding olive oil with high unsaturated fatty acid, mucin (mucin) in flour, add viscous and excellent baking qualities (weed or mash), mugwort, kelp, chestnut, pine needle Burger bread made from hot water extracts of green tea, ginseng, mulberry leaves and brown roots, and brown sauce (Demi Glasser), which are made from mushrooms and four kinds of bell pepper as the main ingredients, and other vegan ingredients and burger sauce made with olive oil. In addition, they have various bioregulatory functions and vitamins, dietary fiber, and mines It is about tofu hamburgers that can supply ral and others.

Description

Hamburger including bean curd therein}

The fast food market is rapidly expanding due to the change of dietary patterns according to economic growth, that is, westernization from vegetarian to meat-oriented and the development of the food service industry. This is enough calories to meet the daily requirement, but rather caused nutritional imbalances, leading to an increase in the incidence of adult diseases such as obesity, arteriosclerosis, hypertension, diabetes, immune system diseases, and cancer. Moreover, the seriousness of the problem is that in recent years, such diseases are not limited to adults but are increasing in children.

Hamburgers are one of the most popular fast foods for children, teenagers and women in their 20s and 30s. In addition, hamburgers can be a convenient meal replacement or snack for busy modern people who are chased by time, and the number of consumers is widening due to many advantages that do not limit time and space in eating. However, like other fast foods, hamburgers do not provide a balanced supply of nutrition from normal meals.

Hamburgers consist of hamburger buns, pads and sauces, and other vegetables. Hamburger pads use animal protein, such as pork and beef, as their main ingredients.

Soybeans to replace this contains a lot of protein, 40 to 50%, and nutritional, functional and economical than other plant proteins. Long-term consumption of processed foods made with soybeans has been reported to have a prophylactic effect against various adult diseases and lowering cholesterol by soy protein and unsaturated fatty acids. Therefore, recently, artificial meat (imitation meat) based on soy protein has been developed and used as a substitute for animal protein. However, artificial meat has been recognized as a problem of organization and the scope of use is limited.

Tofu (bean curd) is a representative soybean processed food made by combining the divalent metal salt of soy protein or by coagulating and settling at the isoelectric point (pH 4.2 to 4.6). It can be an excellent alternative source of animal protein. Animal high protein foods have poor digestibility, while tofu is rich in essential amino acids, and the fiber and water-soluble carbohydrates of soy are removed, making it extremely digestible. In addition, most animal high protein foods are high in saturated fatty acids and cholesterol, but the fat of tofu is about 80% unsaturated fatty acid and linoleic acid, which is an essential fatty acid, to prevent cholesterol and fatty acids from accumulating in the intestine and blood. . The table below shows the food components for each 100g of edible parts of beans, tofu, pork and beef.

Meanwhile, edible plants that are ingested daily contain photosynthetic metabolites that are important for maintaining health, such as various bioactive substances, vitamins and minerals. Due to the recent increase in health concern, in general breads, grains such as rice, complex flour, whole grains, dietary fiber, soybean flour protein, green tea, pine needle extract, licorice, subsidiary bread such as kelp, fermented bacteria growing bread, etc. R & D has been progressing a lot. However, few cases have been developed using such food ingredients in hamburger pads.

An object of the present invention is rich in tofu and dietary fiber with excellent nutritional value, digestibility and physiological activity, instead of animal protein raw materials such as pork and beef and gravity of pad adhesive (compensating agent), which was used as a main ingredient in the production of conventional hamburger pads. It is to provide a hamburger pad replaced with agar with high value as a functional food material.

Another object of the present invention is to use mucin (mucin) having a high viscosity and excellent baking aptitude as a part of the potent powder in the form of nectar or ground powder, mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaves and It is aimed to provide a hamburger bread containing vitamins, dietary fiber and minerals by kneading with hot water extract of the root.

In addition, an object of the present invention to provide a tofu hamburger consisting of the hamburger pad and the hamburger buns.

Therefore, the inventors of the present invention, instead of the pork and beef used as the main ingredient of the hamburger steak, the general tofu developed by the applicant of the present patent, that is, water purified by a water purifier made of 100% domestic soybeans and various activated carbon, mavanite, germanium, etc. It is almost replaced by functional tofu developed by the manufacturing method of tofu prepared by using tofu or wormwood (Patent No. 0262817), while hamburger pads and hamburger sauce are also made using various vegetable food materials in consideration of health and palatability. The health-oriented tofu burgers are manufactured.

Tofu hamburger according to the present invention is a conventional hamburger sandwiched between the bread pad, sauce and other vegetables, the hamburger pad is 1 to 3 after the dough is mixed with 3.5-7 g of olive oil in the crushed tofu Aged at low temperature for 24 to 36 hours and agar is added to the whole hamburger pad or mixed with existing meat to form a hamburger pad. Tofu of the hamburger pad is purified by activated carbon, elvan and elvan. Tofu or mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaves or brown root is prepared by adding water purified by the device is characterized in that the tofu hamburger pad in the present invention is made of tofu, meat or fish meat as the main ingredient Meat, peanut powder and agar for providing chewability are the basic raw materials. In the present invention, the adhesive of the hamburger pad (adhesive) Agar is used instead of the commonly used gravity powder. Agar contains about 81.3% of abundant dietary fiber, which is expected to prevent various physiological activities such as preventing and improving obesity, lowering blood cholesterol, and preventing diabetes. The tofu used in the pad of the tofu hamburger according to the present invention is a manufacturing method of tofu with wormwood added in place of ordinary tofu (patent 0262817), a manufacturing method of tofu with kelp added (patent application) 10-2000-000227), method of manufacturing tofu with added chestnut (Patent application No. 10-2000-000228), method of manufacturing tofu with added pine needle (Patent application No. 10-2000-000229), Manufacturing method of added tofu (patent application No. 10-2000-000230), manufacturing method of tofu added ginseng (patent application No. 10-2000-000231), manufacturing method of tofu added with mulberry leaf (patent application 10-2000-000232), manufacturing method of tofu with added brown root Application of the tofu prepared by the application No. 10-2000-000233) to add a variety of vegetable food materials to produce a useful physiological activity of such a vegetable material is fully produced in a hamburger. Tofu hamburger of the present invention is hamburger bread To this powdered flour, 5-15% of the yam or the powdered form of hemp is added and mixed, and the hot water extract of mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaf, brown root or a mixture of one or more thereof is made.

Unlike the conventional hamburger bread ingredients, the hamburger bread contains 8 kinds of food materials, which are starch-based and have high viscosity with mucin, and have a high protein content, composition, essential fatty acid content and baking ability. That is, wormwood, kelp, chestnuts, pine needles, green tea, ginseng, mulberry leaves, and brown root are added to prepare a hamburger bread. The tofu burger of the present invention has a burger sauce in brown sauce (demi glass) and mushroom and four kinds of bell pepper and olive oil. The hamburger sauce is a parsley, onion, and the main ingredients of mushrooms and bell peppers in brown sauce (demi-glass) in consideration of supplementation and palatability of vitamins, dietary fiber and minerals, which are not easily consumed when burgers are ingested. It is prepared by adding paprika and garlic. Bell peppers, in particular, are rich in vitamins A and C, as well as beautiful appetites such as red, yellow, orange, and green. The fats and oils used when making a hamburger sauce according to the present invention, instead of cooking oil, is used as the main component of unsaturated fatty acid and olive oil having a light taste.

Vegetable food materials used in the present invention may be added in various forms, such as extract, juice, hot water extract, powder, liver, chopped, cut, etc. according to the purpose.

The vegetable food materials of the present invention can be added to the food supplement or health supplement food or general food by a known method using a food hygiene law or a pharmaceutically acceptable form. Forms of burger pads, breads and sauces include all forms previously marketed.

The tofu burger manufacturing process of this invention is illustrated by the Example, and that Example should not be considered limiting this invention.

<Example 1>-manufacturing process of tofu burger pad

1st process

Tofu or kelp, kelp, chestnut, pine needles, green tea developed by the applicant of the patent using water purified by a water purification device made of activated carbon such as 100% domestic beans, bamboo, oak, and pine, elvan, germanium, etc. Toxic extract tofu (hereinafter referred to as "tofu") to which the extract of vegetable food materials, such as ginseng, mulberry leaves, brown root, etc. is added. The manufacturing process of the extract-added tofu is a manufacturing method of mugwort added tofu (Patent No. 0262817) No.), manufacturing method of tofu with kelp added (patent application 10-2000-000227), manufacturing method of tofu with chestnut added (patent application 10-2000-000228), manufacturing method of tofu added pine needle (patent application) 10-2000-000229), manufacturing method of tofu added with green tea (patent application 10-2000-000230), manufacturing method of tofu added with ginseng (patent application 10-2000-000231), preparation of tofu with mulberry leaf Method (Patent Application 10-2000-000232), Preparation of Tofu Added with Root Is the same as the method (Patent Application No. 10-2000-000233).

2nd process

After removing the moisture of the tofu prepared according to the first step and mixed and kneaded 70g of crushed tofu and 5g of olive oil having a high unsaturated fatty acid content, it was aged at low temperature for 36 hours while maintaining a temperature of 3 ℃. Cold-aged tofu further improved its texture.

3rd process

After washing the ingredients, the onion, garlic, meat and fish meat, carrots are chopped and the peanuts are crushed to the point of granulation to give chewability.

4th process

Tofu dough aged in the second step and onion 5g, meat 6g, peanut powder 3g, carrot 3g, garlic 1g, salt 0.5g, sugar 0.8g, black pepper powder mixed in a third step and put in a pan Heated on low heat.

5th process

In the fourth step, 5 g of eggs were added to the moderately heated material mixture and mixed quickly. Then, agar-rich agar instead of gravity was used as an adhesive (compensator) and mixed well. At this time, the agar was added 10ml 5% agar solution in a hot state over 50 ℃. This process also continued to heat the pan on low heat to prevent the agar with a solidification point of 40.52 ° C from solidifying before evenly mixing.

6th process

In the fifth step, the well mixed in a warm state was molded and cooled to complete the pad for tofu hamburger.

7th process

The pad for tofu hamburger molded in the sixth step was frozen and packaged.

<Example 2>-tofu hamburger bread manufacturing process

1st process

After washing 200g of vegetable food materials such as mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaf, and brown root with various useful physiological activities, wash them with water, add 2000ml of water, and boil at 100 ℃ for more than 6 hours. After cooling to below, filtered to obtain a hot water extract from which debris was removed.

2nd process

In the general hamburger bread manufacturing raw material, 15% of the strong component was replaced by the powdered juice or hot air dried or lyophilized margarine and added to the mixer bowl to add 10% of the hot water extract to all ingredients except butter and mixed. At this time, the material blending ratio is shown in the table below.

3rd process

Butter was added in the clean-up step and mixed to the final step while maintaining the dough temperature at 27 ℃.

4th process

The dough obtained in the third step was subjected to primary fermentation for 90 minutes in a fermenter maintained at a temperature of 27 ° C. and a humidity of 80%.

5th process

The fermented dough first fermented in the fourth step was divided by 60g and then round fermented for 20 minutes.

6th process

The middle fermented dough was pushed with a push to remove the gas, and made into a disc shape having a diameter of about 7 cm (baking after 10 cm).

7th process

The dough made in the shape of a disk was subjected to secondary fermentation for 40 minutes in a fermenter controlled at a temperature of 35 ° C. and a humidity of 85%.

8th process

Second fermentation in the seventh step was baked in a 200 ℃ oven for about 15 minutes.

9th process

After the baking process was completed, the bread was cooled and then packed.

<Example 3>-Method for preparing tofu burger sauce

1st process

After washing four kinds of bell peppers, mushrooms, onions, garlic, parsley and the like, the ingredients were prepared as shown in the table below.

2nd process

Put olive oil on the pan and stir well the above prepared vegetables.

3rd process

Put the brown sauce on the well-fried vegetables and boiled for about 5 minutes.

4th process

After the third step, chopped parsley was put into salt and pepper to complete the sauce for tofu burgers.

The present invention is a general tofu and mugwort, kelp, chestnuts, pine needles, green tea, ginseng, mulberry leaves developed by the applicant of the animal protein raw materials such as pork, beef, etc. used as the main raw material in the production of hamburgers and pad adhesive (compensation agent) It is almost replaceable with extract added tofu, such as brown root, and health-oriented tofu burgers using hemp, agar, peanut powder, green pepper, mushroom, paprika, parsley, isomaltooligosaccharide and olive oil in consideration of the quality and palatability of hamburger. As it is, the nutritional value and digestibility is excellent as compared to the conventional hamburger, cholesterol lowering, obesity prevention, constipation prevention, diabetes prevention, anti-cancer effect, antioxidative activity and the like is expected to be useful. In addition, the texture of the tofu can be further improved by premixing and kneading the tofu and olive oil by crushing the water, and using agar instead of gravity as a hamburger pad adhesive (prosthetic agent). In addition to the useful physiological activity of the pad, it improves the shape retention of the pad, improves shelf life of bread by antimicrobial substances contained in various plant food materials, and inhibits fatty acidization in meat or tofu by antioxidant components. It is an invention.

Claims (5)

In a typical hamburger, where pads, sauces and other vegetables are sandwiched between breads, The hamburger pad The moisture is removed and mixed with 3.5-7 g of olive oil to the crushed tofu, then kneaded at low temperature for 1 to 3 ° C for 24 to 36 hours, and agar is added to the whole hamburger pad or mixed with existing meat. Tofu burger, characterized in that applied to a hamburger pad. According to claim 1, Tofu of the hamburger pad Tofu hamburger characterized in that the tofu or mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaves or brown root is made of purified water by activated carbon, elvan and elvan. The method of claim 1 wherein the hamburger buns It is mixed with 5-15% of hemp or powder of hemp powder in strong flour, and the mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaf, brown water, or a mixture of one or more of them is added. Tofu hamburger. The method of claim 1 or 3, wherein the hamburger sauce Tofu hamburger characterized by the addition of mushrooms, four kinds of bell peppers and olive oil to brown sauce (Demi Glass). delete